POLY-COMPONENT FAT EMULSIONS IN THE PARENTAL NUTRITION OF PATIENTS IN THE INTENSIVE CARE UNIT

One of the main problems in the departments of anesthesiology and intensive care is the lack of energy in patients. In order to solve it, parenteral nutrition, which contains fat emulsions is prescribed for critical patients. It is known that fat emulsions consist of essential fatty acids which can have both pro-inflammatory (linoleic acid) and anti-inflammatory (linolenic acid) effects. In order to reduce the impact on the immune system, the use of alternative fat emulsions is recommended, as this may provide better clinical results. The first generation of fat emulsions consisted of soybean oil, but it was proven that this oil can increase the risk of purulentseptic complications. Second-generation fat emulsions contain medium-chain triglycerides, the metabolism of which can lead to acidosis, so their use is limited, especially in patients with diabetes. Third-generation fat emulsions contain olive oil, which reduces the risk of thrombosis, is considered immunoneutral and less sensitive to lipid peroxidation. Fourth-generation fat emulsions contain fish oil, which has anti-inflammatory properties and can reduce the duration of patients staying in critical condition. The most promising is the usage of balanced fats, among which there is a 20% SMOFlipid available in Ukraine. For patients who require parenteral nutrition, fat emulsions are an integral part of it, and for critically ill patients fat emulsions containing fish oil are recommended. However, it is recommended to assess baseline triglycerides prior to administration. Thus, lipids provide the delivery of fatty acids that affect important body processes, including metabolism, immune response, blood clotting. Alternative fat emulsions can be a better source of energy, also showing antioxidant effects and less suppression of immune system.

Effective viscosity of lecithin solutions and fat emulsions of black soldier fly larvae with different lecithin content

Fats and oils irrespective of their application field are usually used as emulsions — disperse systems consisting of two immiscible liquids stabilized by an emulsifier. One of the main indicators for emulsions is effective viscosity, which characterizes behavior of liquid in flow. This indicator is also important for optimization of production processes, application and storage of emulsions. It was found that fat of black soldier fly (Hermetia illucens) larvae is close to coconut and palm oil by its qualitative and quantitative composition, which makes it one of the promising alternative sources of fats for the industry. Based on this fact, the aim of the study was to determine effective viscosity of lecithin solutions and fat emulsions of black soldier fly larvae depending on the lecithin content of 0.5-2.5 weight%. It was found that consistency of the lecithin solutions increased when its concentration increased from 0.5 to 2 weight%. The lecithin solutions with concentrations of 1.0-2.0 weight% demonstrated weak pseudoplastic behavior and those with the lecithin content of 2.5 weight% dilettante. Emulsions with fat of black soldier fly larvae showed twofold lower consistency compared to the lecithin solutions of the same concentration and weak pseudoplastic behavior, which manifestation did not depend on the lecithin concentration.

Modification of the properties of milk-fat emulsions with the phase structure of "oil in water" in the dependence on the mass part of the lipoid and the stabilizing systems

The composition and properties of cream with fat levels from 30% to 70% were investigated. It has been established that the decrease of fat level and, accordingly, the increase of plasma level in the cream leads to significant changes in the physicochemical parameters of the fat emulsion. Accordingly, the production of low-fat dairy products requires adjustment of the cream properties. It has been shown that using different doses of structure stabilizers: QNA colloid as a consistency stabilizer in the amount of from 1 to 2% and the Dimodan emulsifier U/G – from 0 to 1 % (Danisco, Denmark) changes the physicochemical properties (effective viscosity, sedimentation stability) and organoleptic properties (consistency, taste) of cream with fat level 40%. It has been conducted mathematical modeling, aimed to calculate dosing for improving the properties of milk-fat emulsions, structure formation and further ensuring of the necessary consistency of cream pastes. Optimal doses of colloid QNA as a consistency stabilizer and a U/G Dimodan emulsifier have been determined. It has been established that their content should be 1,0% and 0,5%, relatively, for pastes with a fat level of 40%. The effectiveness of the joint action of consistency stabilizers and emulsifiers in obtaining milk-fat emulsions were defined by the level of effective viscosity. Moreover, the use of the emulsifier had less effect on the effective viscosity of the milk-fat emulsions. It has been found that using the structure stabilizers could improve the formation of low-fat products and the formation of the desired paste-like consistency of high-fat cream with a fat level of 70%. Thus, it is possible to adjust the composition and properties of raw material as a basis for milk-fat emulsions by optimizing the ratio of structure stabilizers. Comparative evaluation of the physicochemical properties of milk-fat emulsions and high-fat cream makes it possible to predict their potential for conversion into a creamy paste with a given consistency.

DMA Study of the Molecular Structure of Porcine Fat in-Water Emulsions Stabilised by Potato Starch

The aim of the study was to determine how the molecular structure of porcine fat-in-water type emulsions stabilised with potato starch affected their rheomechanical properties. Dynamic mechanical analysis (DMA) and instrumental analysis of the texture were the method used in experiments. Starch gels with concentrations corresponding to the water starch concentration of the examined emulsions were used as control systems. The analysis of the starch and starch–fat systems showed that the values characterising their rheomechanical and textural properties reflected the spatial reaction of the amylose matrix to dynamic mechanical interactions. Changes in their values resulted from conformational changes in the structure of segments and nodes of the lattice, conditioned by the concentration of starch and the presence of fat. As a result of these changes, starch–fat emulsions are distinguished by greater densities of network segments and nearly two times greater functionalities of nodes than starch gels. The instrumental analysis of the texture showed that the values of the texture parameters in the starch gels were greater than in the starch–fat emulsions. The high values of the correlation coefficients (R~0.9) between the texture determinants and the rheological parameters proved that there was a strong correlation between the textural properties of the tested systems and their rheomechanical properties.

Effects of Ultrasound-Assisted Emulsification on the Emulsifying and Rheological Properties of Myofibrillar Protein Stabilized Pork Fat Emulsions

The current study aimed to investigate the effects of ultrasound-assisted emulsification on the emulsifying and rheological properties of myofibrillar protein (MP) pork fat emulsions under different protein/fat ratios. Changes in emulsion profile, confocal laser scanning microscope images, cryo-scanning microscope images, particle size, protein solubility, surface hydrophobicity and free sulfhydryl groups were determined. Ultrasound significantly increased the emulsifying activity, the emulsifying stability and the flow index for all emulsions, while it decreased the viscosity coefficient of emulsions except for the treatment of protein/fat ratio of 1:15. The results showed that sonication reduced the particle size of the fat particles and evenly distributed the emulsion droplets. Sonication moved the distribution curve of droplet size to the smaller particle size direction and decreased the D3,2 and D4,3 values of emulsion. Sonication resulted in increased bindings between protein hydrophobic groups and fat particles. After ultrasound treatment, more sulfhydryl groups were exposed to aqueous solution, which might decrease the protein solubility in aqueous solution. Ultrasound-assisted emulsification could directly enhance the emulsifying and rheological properties of MP-stabilized pork fat emulsions at different protein/fat ratios, in particular at the ratio of 1:10.

THE EFFECTS OF FAT TYPE IN MEAT EMULSION ON COLOUR, TEXTURE AND CONSUMER ACCEPTABILITY OF CHICKEN MEAT SAUSAGES

The aim of this research was to investigate the effects of the types of fat in fat emulsions for the production of chicken meat sausages on colour, texture and consumer acceptability. For the purpose of this research, six formulations were produced, in industrial conditions, with different percentage of chicken fat from different carcass parts that were used as total or partial replacement for hydrogenated fat. Emulsions for chicken sausages were produced with fat combinations as follows: F1 (13,67% chicken fat with skin), F2 (13,67% chicken abdominal fat), F3 (13,67% hydrogenated fat), F4 (6,84% chicken fat with skin + 6,84% chicken abdominal fat), F5 (6,84% chicken fat with skin + 6,84% hydrogenated skin, and F6 (6,84% chicken abdominal fat + 6,84% hydrogenated fat). These products were stored for 90 days at the temperatures of 4 oC and 8 oC. The anlyses of colour, texture and consumer acceptance were conducted every 15 days during 90-day storage.