Effect of inulin, medium-chain triglycerides and whey protein isolate on stability and in vitro digestibility of enteral nutrition formulas

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dc.creatorMariana Wanessa Santana de Souza
dc.creatorEvelyn de Souza Oliveira Lopes
dc.creatorGustavo Pereira Cosenza
dc.creatorVerônica Ortiz Alvarenga
dc.creatorRenata Adriana Labanca
dc.creatorRaquel Linhares Bello de Araújo
dc.creatorInayara Cristina Alves Lacerda
dc.date.accessioned2022-04-04T22:49:17Z
dc.date.accessioned2025-09-09T00:11:15Z
dc.date.available2022-04-04T22:49:17Z
dc.date.issued2020
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.format.mimetypepdf
dc.identifier.doidoi:10.1590/fst.23619
dc.identifier.issn1678-457X
dc.identifier.urihttps://hdl.handle.net/1843/40765
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofFood Science and Technology
dc.rightsAcesso Aberto
dc.subjectNutrição enteral
dc.subject.otherEnteral formula
dc.subject.otherEmulsion stability
dc.subject.otherIn vitro gastrointestinal digestion
dc.subject.otherDesign of experiments
dc.titleEffect of inulin, medium-chain triglycerides and whey protein isolate on stability and in vitro digestibility of enteral nutrition formulas
dc.typeArtigo de periódico
local.citation.epage863
local.citation.issue4
local.citation.spage854
local.citation.volume40
local.description.resumoThis study aimed to evaluate the impact on digestibility and physical properties of enteral formulas by the addition of variable ingredients. Eight formulas were designed by a simplex-centroid evaluating different concentrations of inulin, medium-chain triglycerides (MCT) and whey protein isolate (WPI). Overall, the eight formulas developed presented mean values of 17.3% of protein, 62.3% of carbohydrates, 11.5% of lipids, a caloric value of 420 kcal/100 g, thus obtaining nutritionally adequate formulas. The emulsion stability of the suspended formulas was affected by all ingredients and the interactions between MCT – inulin, and MCT – WPI were effective in improving this parameter. Besides that, the use of inulin mostly affected the protein digestibility, according to the degree of hydrolysis and the peptide profile. The desirability function (d-value = 0.769) proposed a formulation containing 0.70% of inulin, 1.56% of MCT, and 1.73% of WPI. This proposed solution may improve enteral formulas because this has optimal emulsion stability and protein digestibility, which are essential characteristics for a product to be used by patients under special clinical conditions.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.initialsUFMG
local.url.externahttps://www.scielo.br/j/cta/a/dzqCq9QRrZKMbRgJ5ZktvSN/?lang=en

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