Comparison of the physicochemical properties of MCT-containing fat emulsions in total nutrient admixtures

I. G. Télessy, J. Balogh, F. Csempesz, V. Szente, J. Dredán, R. Zelkó

Research output: Contribution to journalArticle

14 Citations (Scopus)

Abstract

The physical stability of two types of MCT-emulsions made by different technologies - physical mixture vs. structured lipids - was studied as a function of storage time and temperature. Particle size analysis, zeta potential and dynamic surface tension measurements were carried out to evaluate the possible changes in the kinetic stability of the emulsions. Our results indicate that the physical mixture technology of MCT-emulsions resulted in impaired physicochemical stability compared to the ones containing structured triglycerides. In the case of structured lipids, both medium and long chain fatty acids can be found in one triglyceride molecule, leading to a favorable interfacial location of structured triglycerides. Besides the advantageous metabolic effects of structured triglycerides, their application is recommended to improve the physical stability of TPN admixtures.

Original languageEnglish
Pages (from-to)75-79
Number of pages5
JournalColloids and Surfaces B: Biointerfaces
Volume72
Issue number1
DOIs
Publication statusPublished - Aug 1 2009

Keywords

  • Dynamic surface tension
  • Fat emulsions
  • Lipofundin MCT
  • Photon correlation spectroscopy
  • Physical stability
  • Structolipid

ASJC Scopus subject areas

  • Biotechnology
  • Surfaces and Interfaces
  • Physical and Theoretical Chemistry
  • Colloid and Surface Chemistry

Fingerprint Dive into the research topics of 'Comparison of the physicochemical properties of MCT-containing fat emulsions in total nutrient admixtures'. Together they form a unique fingerprint.

  • Cite this