In recent years, food for special medical purposes (FSMP) has developed rapidly, but the instability of some nutrients in its formula during processing has limited its subsequent industrial production applications.This study selected two distinct ultra-high temperature instantaneous sterilization (UHT) conditions by calculating the F0 value, aiming to investigate the stability and content changes of vitamin A from two different sources during the production of liquid complete nutritional FSMP.Additionally, accelerated tests were conducted to further evaluate the stability of vitamin A.First, four batches of liquid complete nutritional FSMP were produced in accordance with the formula on a pilot production line, and the pH values at different production stages were measured.Subsequently, the vitamin A retention rate, zeta potential, and average particle size of the four batches of products were determined, and the optimal batch was selected for the accelerated test.The results showed that the pH of products under different sterilization conditions exhibited a consistent changing trend during the production process, with a slight decrease observed after sterilization.Although there was no significant difference in the zeta potential values among different products (approximately -30 mV), the average particle size of products under different sterilization conditions showed significant differences.Furthermore, under different sterilization conditions, there were also significant differences in the retention rates of vitamin A from different sources in the products.Specifically, when the UHT sterilization was conducted at 143 ℃ for 5 seconds, vitamin A derived from retinyl palmitate exhibited better stability during production, with a maximum retention rate of 93.29%.Additionally, after 6 months of accelerated testing under conditions of (30±2) ℃ and 60% relative humidity, the vitamin A retention rate of the product remained above 85%.
[1] BONELLI A, MENNA P, MINOTTI G, et al.Safety and tolerability of a novel oral nutritional supplement in healthy volunteers[J].Clinical Nutrition, 2021, 40(3):946-955.
[2] CASALE R, SYMEONIDOU Z, FERFELI S, et al.Food for special medical purposes and nutraceuticals for pain:A narrative review[J].Pain and Therapy, 2021, 10(1):225-242.
[3] PEREIRA A, ADEKUNLE R D, ZAMAN M, et al.Association between vitamin deficiencies and ophthalmological conditions[J].Clinical Ophthalmology, 2023, 17:2045-2062.
[4] YANG P, WANG H K, LI L X, et al.The stability of vitamin a from different sources in vitamin premixes and vitamin-trace mineral premixes[J].Applied Sciences, 2021, 11(8):3657.
[5] VÁLLEZ-GOMIS V, CARCHANO-OLCINA S, AZORÍN C, et al.Simultaneous quantification of vitamin A and derivatives in cosmetic products by liquid chromatography with ultraviolet detection[J].Separations, 2022, 9(2):40.
[6] TIAN Y X, ACEVEDO N C.Role of supramolecular policosanol oleogels in the protection of retinyl palmitate against photodegradation[J].RSC Advances, 2020, 10(5):2526-2535.
[7] NOE L, NEIL N, OGDEN K, et al.php95 medical foods and foods for special medical purposes[J].Value in Health, 2009, 12(7):A255.
[8] FAN K, WU P P, GUO M Y, et al.Destabilization of ultra-instantaneous ultra-high-temperature sterilized milk stored at different temperatures[J].Journal of Dairy Science, 2024, 107(8):5460-5472.
[9] ANEMA S G.Storage stability and age gelation of reconstituted ultra-high temperature skim milk[J].International Dairy Journal, 2017, 75:56-67.
[10] VAN WAYENBERGH E, BLOCKX J, LANGENAEKEN N A, et al.Conversion of retinyl palmitate to retinol by wheat bran endogenous lipase reduces vitamin a stability[J].Foods, 2024, 13(1):80.
[11] FORLANO A J, HARRIS L E.Preparation and stability of some esters of vitamin A[J].Journal of the American Pharmaceutical Association (Scientific Ed.), 1960, 49(7):458-462.
[12] 李玉珍, 肖怀秋, 曹丹, 等.金属抗菌肽SIF 4在模拟单/多组分食品体系中抑菌稳定性研究[J].食品与发酵工业, 2022, 48(12):131-137.
LI Y Z, XIAO H Q, CAO D, et al.Antimicrobial stability of metal antimicrobial peptide SIF4 in simulated single or multiple component food systems[J].Food and Fermentation Industries, 2022, 48(12):131-137.
[13] 俞安, 尹红, 陈志荣, 等.维生素A稳定性影响因素研究进展[J].中国食品学报, 2013, 13(1):124-131.
YU A, YIN H, CHEN Z R, et al.Study on the effect factors of vitamin a stability[J].Journal of Chinese Institute of Food Science and Technology, 2013, 13(1):124-131.
[14] SONG W T, FU J X, ZENG Q, et al.Improving ACE inhibitory activity of hazelnut peptide modified by plastein:Physicochemical properties and action mechanism[J].Food Chemistry, 2023, 402:134498.
[15] ZHENG Y Y.Changes in the physiochemical, flavor and stability of whey protein solutions during UHT processing and storage:A review[J].Food Science of Animal Products, 2023, 1(1):9240006.
[16] 张茂根, 翁志学, 黄志明, 等.颗粒统计平均粒径及其分布的表征[J].高分子材料科学与工程, 2000, 16(5):1-4.
ZHANG M G, WENG Z X, HUANG Z M, et al.Characterization of statistical average particle size and particle size distribution[J].Polymeric Materials Science & Cngineering, 2000, 16(5):1-4.
[17] ÇAKıR-FULLER E.Enhanced heat stability of high protein emulsion systems provided by microparticulated whey proteins[J].Food Hydrocolloids, 2015, 47:41-50.
[18] WOLZ M, MERSCH E, KULOZIK U.Thermal aggregation of whey proteins under shear stress[J].Food Hydrocolloids, 2016, 56:396-404.
[19] 武婳, 范柳萍, 于群, 等.全营养乳液贮藏期品质变化及动力学研究[J].食品与发酵工业, 2024, 50(11):151-160.
WU H, FAN L P, YU Q, et al.Quality change and kinetics of total nutrient emulsion during storage[J].Food and Fermentation Industries, 2024, 50(11):151-160.
[20] YUE M, HUANG M Y, ZHU Z S, et al.Effect of ultrasound assisted emulsification in the production of Pickering emulsion formulated with chitosan self-assembled particles:Stability, macro, and micro rheological properties[J].LWT, 2022, 154:112595.
[21] BAGLINIÈRE F, TANGUY G, JARDIN J, et al.Quantitative and qualitative variability of the caseinolytic potential of different strains of Pseudomonas fluorescens:Implications for the stability of casein micelles of UHT milks during their storage[J].Food Chemistry, 2012, 135(4):2593-2603.
[22] CHERNG S H, XIA Q S, BLANKENSHIP L R, et al.Photodecomposition of retinyl palmitate in ethanol by UVA Light Formation of photodecomposition products, reactive oxygen species, and lipid peroxides[J].Chemical Research in Toxicology, 2005, 18(2):129-138.
[23] 王磊, 李凯锋, 孙忠伟.液体婴儿配方奶生产及维生素添加量的确定[J].中国乳业, 2007(7):34-39.
WANG L, LI K F, SUN Z W.Production of liquid infant formula milk and determination of vitamin addition[J].China Dairy, 2007(7):34-39.
[24] ALBALÁ-HURTADO S, VECIANA-NOGUÉS M T, RIERA-VALLS E, et al.Stability of vitamins during the storage of liquid infant milks[J].The Journal of Dairy Research, 2000, 67(2):225-231.
[25] 李子琰, 刘媛, 刘光, 等.贮藏条件对全营养乳剂型特医食品品质特性和稳定性影响[J].食品安全质量检测学报, 2021, 12(3):931-939.
LI Z Y, LIU Y, LIU G, et al.Effects of storage conditions on the quality characteristics and stability of full nutritional emulsion-type foods for special medical purpose[J].Journal of Food Safety & Quality, 2021, 12(3):931-939.
