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

SOUZA, Mariana Wanessa Santana de; LOPES, Evelyn de Souza Oliveira; COSENZA, Gustavo Pereira; ALVARENGA, Verônica Ortiz; LABANCA, Renata Adriana; ARAÚJO, Raquel Linhares Bello de; LACERDA, Inayara Cristina Alves

doi:10.1590/fst.23619

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Original Article • Food Sci. Technol 40 (4) • Oct-Dec 2020 • https://doi.org/10.1590/fst.23619 copy

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

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

This 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.

Keywords:
enteral formula; emulsion stability; in vitro gastrointestinal digestion; design of experiments

Variable ingredients	C	I	M	W	IM	IW	MW	IMW
Inulin (X₁)^a a Orafti GR, Beneo, Oreye, Belgium;	0.00	4.00	0.00	0.00	2.00	2.00	0.00	1.33
MCT (X₂)^b b Na palma, Belo Horizonte, Brazil;	0.00	0.00	4.00	0.00	2.00	0.00	2.00	1.33
WPI (X₃)^c c Lacprodan 9224, Arla Foods, Denmark.	0.00	0.00	0.00	4.00	0.00	2.00	2.00	1.33
TOTAL	100.00	100.00	100.00	100.00	100.00	100.00	100.00	100.00

Formulas	Moisture (%)	Ash (%)	Protein (%)	Lipids (%)	Carbohydrates (%)	Energetic Value (kcal/100 g)	pH	Apparent viscosity (cP)
C	5.17 ± 0.13^a	3.66 ± 0.18^a	16.04 ± 0.39^c	10.52 ± 0.40^d	64.61 ± 0.77^a	417.24 ± 2.32^d	5.98 ± 0.02^a	8.22 ± 0.24^b
I	5.21 ± 0.30^a	3.26 ± 0.45^a	16.90 ± 0.83^bc	10.49 ± 0.45^d	64.14 ± 0.70^ab	409.35 ± 2.83^d	6.04 ± 0.08^ab	8.47 ± 0.51^ab
M	4.93 ± 0.36^a	3.58 ± 0.14^a	16.11 ± 0.09^c	14.07 ± 0.18^a	61.32 ± 0.36^c	436.30 ± 1.84^a	5.99 ± 0.05^ab	8.77 ± 0.17^a
W	5.34 ± 0.24^a	3.56 ± 0.30^a	19.88 ± 0.75^a	10.27 ± 0.14^d	60.96 ± 0.58^c	415.74 ± 1.48^d	5.93 ± 0.05^ab	9.08 ± 0.28^a
IM	5.20 ± 0.23^a	3.52 ± 0.25^a	15.93 ± 0.36^c	12.33 ± 0.32^b	63.02 ± 0.51^b	422.20 ± 2.04^bc	5.93 ± 0.01^b	8.80 ± 0.15^a
IW	5.43 ± 0.21^a	3.31 ± 0.35^a	18.06 ± 1.21^b	10.32 ± 0.11^d	62.88 ± 1.10^b	412.05 ± 1.18^d	5.94 ± 0.05^ab	8.65 ± 0.18^ab
MW	5.09 ± 0.10^a	3.69 ± 0.08^a	18.07 ± 1.11^b	12.19 ± 0.33^b	60.96 ± 1.26^c	425.80 ± 1.50^b	5.97 ± 0.07^a	8.41 ± 0.06^a
IMW	5.17 ± 0.23^a	3.46 ± 0.19^a	17.02 ± 0.41^bc	11.42 ± 0.98^c	62.92 ± 1.04^b	419.49 ± 4.83^cd	6.05 ± 0.06^ab	8.85 ± 0.35^b
p-value^* * p-value by one-way ANOVA. Values are reported as mean ± standard deviation of three replicates;	0.57	0.07	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001

Formula	Degree of Hydrolysis (%)		F1 (>8.5 kD)		F2 (3.5 kD-8.5 kD)		F3 (0.5kD-3.5 kD)		F4 (<0.5 kD)
Formula	Before	After	Before	After	Before	After	Before	After	Before	After
C	5.36 ± 0.86^aB	16.42 ± 1.18^bcA	97.42 ± 0.04^aA	0.38 ± 0.01^dB	0.03 ± 0.00^cA	20.66 ± 1.15^aB	0.34 ± 0.03^aA	26.07 ± 0.88^bB	2.21 ± 0.06^eA	52.89 ± 2.02^bB
I	4.97±0.46^aB	15.27 ± 0.71^cA	83.77 ± 0.71^cA	0.32 ± 0.02^dB	0.17 ± 0.01^cA	15.34 ± 0.59^bB	0.00 ± 0.00^cA	42.23 ± 3.01^aB	16.06 ± 0.70^aA	42.11 ± 2.45^cB
M	4.92 ± 0.25^aB	18.66 ± 1.11^aA	86.95 ± 0.21^cA	0.38 ± 0.03^dB	0.14 ± 0.01^cA	16.60 ± 0.13^bB	0.00 ± 0.00^cA	21.04 ± 0.44^bcB	12.92 ± 0.22^bA	61.98 ± 0.27^aB
W	4.98 ± 0.40^aB	18.99 ± 1.41^aA	91.40 ± 0.13^bcA	0.72 ± 0.01^abB	3.38 ± 0.10^aA	16.31 ± 0.25^bB	0.06 ± 0.00^bA	20.55 ± 1.42^bcB	5.16 ±0.03^cA	62.41 ± 1.68^aB
IM	5.41 ± 0.34^aB	16.73 ± 0.95^cA	97.69 ± 0.06^aA	0.52 ± 0.01^cdB	0.10 ± 0.00^cA	15.87 ± 0.00^bB	0.00 ± 0.00^cA	20.45 ± 0.15^bcB	2.21 ± 0.06^eA	63.17 ± 0.15^aB
IW	5.41 ± 0.29^aB	19.01 ± 1.49^aA	97.60 ± 0.21^aA	0.87 ±0.06^aB	2.22 ± 0.19^bA	14.33 ± 0.16^bB	0.00 ± 0.00^cA	20.63 ± 0.76^bcB	0.18 ± 0.01^fA	64.17 ± 0.99^aB
MW	5.15 ± 0.21^aB	17.43 ± 0.90^abA	93.02 ± 3.85^abA	0.59 ±0.07^bcB	0.30 ±0.02^cA	13.58 ± 1.78^bB	0.00 ± 0.00^cA	18.22 ± 1.89^cB	3.88 ± 0.09^dA	67.60 ± 3.74^aB
IMW	5,15 ± 0.38^aB	17.80 ± 1.17^abA	96.17 ± 0.10^abA	0.66 ± 0.03^bcB	3.44 ± 0.08^aA	14.51 ± 0.12^bB	0.00 ± 0.00^cA	19.69 ± 0.64^cB	0.38 ± 0.02^fA	65.14 ± 0.55^aB
p-value^* * p-value by one-way ANOVA. Values are reported as mean ± standard deviation of three replicates;	0.085	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001

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[1] *Corresponding author: inayarac@farmacia.ufmg.br