engleski

Rheological assessment of new enteral food formulations

Health problems related to inadequate nutrition are among the most significant social problems worldwide. In addition, statistics indicate that malnutrition caused by untimely and inadequate nutritional therapy affects 20-60% of hospital patients. Malnutrition can result in poor postoperative results, impaired and delayed healing, and a higher incidence of health complications. For this reason, food for special medical purposes - enteral food - plays a key role in the diet of malnourished patients and patients at risk of malnutrition, have difficulty consuming food or in those patients who have special requirements for medical nutrition. The proposed investigation aims to develop new clinical nutrition formulations. These formulations are colloidal dispersed systems. Thus, in addition to the methodology that is standardly used in the pharmaceutical and food industries, we put special emphasis on oscillating rheology that enables the determination of viscoelastic properties of samples of different physical states, including hydrocolloids, to monitor the development of new products. We tested the reproducibility of the initial structure after food processing, such as ultra- high temperature processing (UHT). The physicochemical, structural, and rheological properties as well as the physical stability of the new formulations were studied. The innovative formulations with and without UHT treatment were prepared. In addition to a significant increase of viscosity, UHT procedure greatly modified the rheological properties of the samples. The influence of high temperatures on formulations of different composition were studied by rotational and oscillatory rheology. The shear-thinning behaviour of the new formulations was generally noticed within a shear rate range between 0.1 and 1000 s−1. The existence of an interconnected particle network that influences a viscosity profile of UHT treated samples was confirmed through dynamic rheological parameters (yield stress, elastic modulus, loss factor, time dependence).

enteral food ; rheology ; biocolloids ; ultra-high temperature processing

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