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Tube Feedings Formulas and Methods
Published in Michael M. Rothkopf, Jennifer C. Johnson, Optimizing Metabolic Status for the Hospitalized Patient, 2023
Michael M. Rothkopf, Jennifer C. Johnson
The protein sources for polymeric formulas include casein salts (sodium, potassium, calcium, magnesium caseinates), soy protein isolate, whey protein concentrate, lactalbumin and milk protein concentrate. The carbohydrate sources include corn syrup solids, hydrolyzed corn starch, maltodextrin, sucrose, fructose and sugar alcohols. The fats used in polymeric formulas include oils derived from such sources as (alphabetically): borage, canola, coconut, corn, fish, palm kernel, safflower, soybean and sunflower (Lefton, Esper, and Kochevar 2017).
Dairy Milk
Published in Robert E.C. Wildman, Richard S. Bruno, Handbook of Nutraceuticals and Functional Foods, 2019
Joshua D. McDonald, Richard S. Bruno
Reduced appetite and increased satiety by milk should mediate favorable effects on body composition. Adolescent girls (15–18 years of age) who consumed milk (1.7 servings/d) had lower body mass index and adiposity.32 However, other studies suggest a link between higher body mass index and milk intakes.33 In a longitudinal study of U.S. adolescents (9–14 years of age), those consuming >3 servings/d of milk had greater increases in body mass index (0.09 kg/m2) compared with those consuming <3 servings/d (0.06–0.07 kg/m2).33 This may be due to milk promoting lean muscle mass accretion,23 which was not studied. In a randomized controlled trial, 23 weeks of dietary whey protein concentrate supplementation (56 g/d) compared with a carbohydrate control in overweight/obese adults resulted in a greater loss of body mass (1.8 kg) and fat mass (2.3 kg) and reduced waist circumference (2.4 cm).34 Further, reduced-fat milk consumption (235–435 g/d) among middle-aged obese adults was associated with lower BMI, waist circumference, and body fat percentage.35
An Overview on the Nutritional Requirements for Athletes Engaged in Extreme Endurance Events
Published in Datta Sourya, Debasis Bagchi, Extreme and Rare Sports, 2019
In what remains as one of the only case studies to report on the nutritional practices of a competitive open water swimmer, Kumstat et al. (2016) tracked the nutritional intake of an elite female open water swimmer throughout part of the 2014 FINA Grand Prix. The day before the event the athlete strived to consumed 8–10 g of carbohydrate/kg/day and throughout several trial feeding tests, the athlete was able to report being able to ingest 60–90 grams of carbohydrates per hour of gels or beverages. In summary, the case study outlined the successful implementation of a feeding regimen that delivered ~80–90 grams of carbohydrate per hour (mixed carbohydrate sources), 400–450 milligrams of sodium per hour, and 3 mg/kg of caffeine. Protein intake did occur at times in the form of powdered whey protein concentrate and was delivered in amounts ranging from 8–165 grams, which was largely dependent upon the number of feeding stops throughout the monitored races (2–4 per hour or 5–30 stops throughout the race). Fat intake was negligible throughout each race.
Impact of the oil droplet size on the oxidative stability of microencapsulated oil
Published in Journal of Microencapsulation, 2020
Annika Linke, Jörg Hinrichs, Reinhard Kohlus
The proposed explanation is supported by the fact, that for liquid emulsion systems, lipid oxidation reactions particularly take place at the oil droplet surface. Adsorbed surfactants are probably more effective at decelerating oxidation as they are highly concentrated at the interface, where oxidation takes place (McClements and Decker 2000). Further, in pre-experiments it was observed, that encapsulates stabilised with soy protein were much more resistant against oxidation compared to the ones stabilised with Tween 20 (data not shown). Additionally, Carneiro et al. assumed that whey protein concentrate contributed to retard the lipid oxidation of microencapsulated flaxseed oil, being also a reason for the better oxidative stability (Carneiro et al.2013).
Encapsulation of beetroot juice: a study on the application of pumpkin oil cake protein as new carrier agent
Published in Journal of Microencapsulation, 2020
Jelena Čakarević, Vanja Šeregelj, Vesna Tumbas Šaponjac, Gordana Ćetković, Jasna Čanadanović Brunet, Senka Popović, Milica Hadnađev Kostić, Ljiljana Popović
The physical properties of obtained powders are presented in Table 1. According to these results, statistical analysis confirmed that the physical properties of all samples were significantly (p < 0.05) affected by the drying methods. It should be emphasised that the water activity (aw) and moisture content are essential properties which could determine microbiological and chemical safety of powders. In this study, all powders had water activity below 0.3 which could be considered as microbiologically safe (Yoshie-Stark et al.2004). However, the statistical analysis confirmed that the water activity was immensely (p < 0.05) affected by the drying methods. Freeze dried samples had lower aw values (0.02–0.054), than spray dried samples (0.14–0.19), which could be considered as microbiologically and chemically safe. High values of water activity represent free water available for deteriorative reactions, which shortens the shelf-life of powder or product (Yoshie-Stark et al.2004). These values were in the range with values for other proteins used as wall materials, such as soy proteins (Correia et al.2017). Moisture content of powders should have been lower than 5% in order to be considered as microbiologically safe and could be stored for a long time. The powders of PI had lower moisture content (4.80% for SDPPI and 1.73% for FDPPI) than powders with BJ (5.57% for SDBJ and 6.42% for FDBJ). Similar results were published by Bhusari et al. (2014) and Bazaria and Kumar (2016) for whey protein concentrate. Generally, powders with proteins as carriers have higher values of moisture in comparison with powders with other materials as carriers due to higher water holding of proteins in their amorphous state (Correia et al.2017).
Microencapsulation of cocoa liquor nanoemulsion with whey protein using spray drying to protection of volatile compounds and antioxidant capacity
Published in Journal of Microencapsulation, 2019
Sergio J. Calva-Estrada, Eugenia Lugo-Cervantes, Maribel Jiménez-Fernández
Cocoa liquor sample was acquired from Oaxaca, Mexico. Cocoa liquor presented a 46.4 ± 1.57% of fat content, 4.70 ± 0.90% of moisture content, and a water activity value of 0.39 ± 0.04. Whey Protein Concentrate (WPC) with 80% of protein was purchased from Vilher (Guadalajara, México).