1. Physicochemical properties and stability of the emulsion prepared with various emulsifiers for enteral nutrition preparations
- Author
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Marie Sawa, Yuko Wada, Yoshidide Nagasaka, Ken-ichi Shimokawa, and Fumiyoshi Ishii
- Subjects
0301 basic medicine ,030109 nutrition & dietetics ,food.ingredient ,Chromatography ,Polymers and Plastics ,Gastric fluid ,Chemistry ,Enteral administration ,Lecithin ,Intestinal fluid ,Surfaces, Coatings and Films ,03 medical and health sciences ,0302 clinical medicine ,food ,Parenteral nutrition ,Yolk ,embryonic structures ,Emulsion ,lipids (amino acids, peptides, and proteins) ,030212 general & internal medicine ,Particle size ,Physical and Theoretical Chemistry - Abstract
The mean diameter of emulsion droplets prepared using three different emulsifiers (egg yolk lecithin alone, egg yolk lysolecithin alone, and a mixture of egg yolk lecithin and lysolecithin) was investigated. Considering the nasal administration of enteral nutrients or that through gastric/jejunal fistulae, the stability of each emulsion with artificial gastric fluid (pH 1.2) or intestinal fluid (pH 6.8) was investigated. When adding artificial intestinal fluid, all emulsions prepared with various emulsifiers (egg yolk lecithin, egg yolk lysolecithin, soybean lecithin, soybean lysolecithin, DK ester® F-140, and Sunsoft® A-141E) were stable. On the other hand, when adding artificial gastric fluid, emulsions prepared with egg yolk lysolecithin or Sunsoft® A-141E were stable, but there was a reduction in the stability of emulsions prepared with the other emulsifiers, with an increase in the particle size. Based on these results, we prepared an emulsion using a natural component-derived emulsifier for ...
- Published
- 2016
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