Preparation Of Enteral Nutritional Emulsion Using Quality By Design And Determination Of Components By NIR

Marketed medical foods are used extensively as a life support modality in the management of the critically ill and elderly.Nowadays,there is a growth trend of medical foods market with increased usage of medical foods in nursing homes and the growing proportion of elderly.Nutritionally complete formula is one category of medical food and can be used as a single source of nutrition to meet the nutritional needs of the target population.In this paper,medical foods of nutritionally complete formulas were prepared and quality parameters such as particle size,zeta potential,nutrition components and pH were evaluated.In addition,four models of protein,maltodextrin,fat and energy in medical food by NIR spectroscopy were established and validated.NIR spectroscopy could be a potential analysis method for quality control of medical food.High-pressure homogenization method is used to prepare emulsion.The way and temperature of adding macromolecular raw materials,mixing process of water phase and oil phase,the pressure and times of homogenization were optimized.After the mixture of sodium casein and maltodextrin,it was dissolved at 70? in water to improve the foaming property of sodium casein.The colostrum was prepared by slowly adding the aqueous phase to the oil phase,and homogenized three times at 8000 psi.Finally,the emulsion with uniform,no sticky,and no delamination appearance was prepared.The particle size was 81.4±1.3 nm,the polydispersity coefficient was0.215±0.011,the zeta potential was-15.00±1.75 mV,and the contents of the four major nutrients of protein,fat,maltodextrin and dietary fiber were 3.44%,2.92%,9.93%,and 1.50%?w/v?.The energy density was 0.75 kcal/mL.The emulsion has a pH of 6.6 and an osmotic pressure of 294 mOsm/L.The rheological properties indicate a viscosity of 2.853 mPas,which is suitable for oral or nasal feeding.A nondestructive,efficient,rapid and accurate method for simultaneous quantitative analysis of three components?protein,maltodextrin and fat?and energy in nutritionally complete formulas of medical food by Fourier transform near-infrared?FT-NIR?spectroscopy was developed in this chapter.Firstly,the contents of protein,fat,maltodextrin and energy in 80 emulsion samples were determined by official methods.Following,the samples were divided into calibration sets and validation sets randomly and the NIR spectra were collected.The NIR spectra were preprocessed and the optimized spectral regions of the models were confirmed.Partial least squares regression?PLSR?was used to establish NIR models for protein,maltodextrin,fat and energy.The performance of the four final models?protein,maltodextrin,fat and energy model?was evaluated by factors such as the values of correlation coefficient?r?,root mean square error of prediction?RMSEV?,root mean square error of calibration?RMSEC?and residual predictive deviation?RPD?respectively.The results showed that NIR spectra were pretreated using a first derivative and smoothing and the optimized spectral range was 4167-4878/5405-6452cm^-1 via chemometrics software.The RMSEC of protein,maltodextrin,fat and energy was 0.29%?w/v?,0.71%?w/v?,0.30%?w/v?and 0.06 kcal/mL respectively.The RMSEV of protein,maltodextrin,fat and energy was 0.29%,0.50%,0.24%?w/v?and 0.02 kcal/mL,respectively.The r of protein,maltodextrin,fat and energy was 0.995,0.968,0.976 and 0.951,respectively.The RPD was 9.12,4.44,5.44 and 8.73,respectively.Furthermore,the four models were verified by cross and external validation.These results demonstrated that FT-NIR spectroscopy was a precise and rapid method for quantitative analysis of protein,maltodextrin,fat and energy,and could be successfully applied to the determination of them in commercial medical food.