Application of the global stability index method to shelf-life prediction and physiochemical characteristics analysis of enteral feeding formula during storage

文献类型： 外文期刊

第一作者： Yang, Hong

作者： Yang, Hong;Ye, Shu Hong;Yang, Hong;Hou, Ling;Li Xu, Li;Xu, Tong Cheng

作者机构：

关键词： Predictive model; Global stability index; Enteral feeding formula; Physiochemical characteristics; Storage

期刊名称：JOURNAL OF FOOD ENGINEERING （ 影响因子：5.5； 五年影响因子：5.7 ）

ISSN： 0260-8774

年卷期： 2023 年 348 卷

页码：

收录情况： SCI

摘要： In this paper, changes in the sensory and physiochemical characteristics of enteral feeding formula stored at 4, 25, 30 and 40 degrees C for 6 months storage were studied. As the temperature or time increased during storage, sensorial scores decreased, vitamins of A, B1 and C degraded to varying degrees, meanwhile lipid hydroperoxides level and the relative contents of saturated fatty acids gradually increased. Besides, the particle size increased, and the zeta-potential increased initially and then decreased, the most charge was-23.19 at 25 degrees C after 2 months. In addition, the mathematical model developed based on global stability index (GSI) could describe the dependency of GSI with temperature and storage time. The calculated data of GSI were satisfactorily described by a zero-order kinetic model. The predicted kinetic models could apply to evaluate the quality changes of the enteral feeding formula during storage and transportation.

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