Scientia Agricultura Sinica ›› 2025, Vol. 58 ›› Issue (17): 3531-3543.doi: 10.3864/j.issn.0578-1752.2025.17.013

• FOOD SCIENCE AND ENGINEERING • Previous Articles     Next Articles

The Stability of Sweet Corn Matrix-Based Total Nutrition Emulsion of Food for Special Medical Purposes

LI ChengCheng1,2(), ZHANG MingWei2, ZHANG Yan2,*(), LIU Guang2, DENG YuanYuan2, WEI ZhenCheng2, LIAO Na2, WANG JiaJia2   

  1. 1 College of Food Science and Technology, Tianjin University of Science & Technology, Tianjin 300457
    2 Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610
  • Received:2025-01-24 Accepted:2025-04-14 Online:2025-09-03 Published:2025-09-03
  • Contact: ZHANG Yan

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Abstract:

【Objective】This study aimed to analyze and evaluate the effects of sweet corn slurry with different solid content on the physical stability and sensory quality of a total nutrition emulsion of food for special medical purposes (FSMP), to determine the appropriate concentration of sweet corn slurry for such a product, and to develop a sweet corn slurry-based emulsion-type FSMP product, thus providing a reference for the research and development of FSMP products formulated from agricultural products and natural ingredients.【Method】Sweet corn slurries with solid content of 3%, 4%, 5%, 6%, and 7% were respectively used as the aqueous phase matrix, and compounded with maltodextrin, sodium caseinate, soybean oil, vitamins, and minerals, followed by homogenization and sterilization to obtain a total nutrition FSMP emulsion. The stability of this emulsion-type FSMP was assessed in terms of such evaluation indexes as centrifugal sedimentation rate, particle size distribution, microscopic morphology, turbiscan stability index (TSI), steady-shear rheological properties, sensory scores and electronic tongue information, combined with short-term storage tests.【Result】With the increase in solid content in sweet corn slurries, the centrifugal sedimentation rate of the emulsion gradually increased, which accompanied by a higher proportion of large particles and the appearance of multiple peaks in the particle size distribution. Microscopic observations revealed an increasing number of large particle fragments, with slight flocculation in the emulsions prepared with slurries with 6% and 7% sweet corn solid content. The TSI values decreased initially and then increased, reaching a minimum at a sweet corn solid content of 4%. Apparent viscosity increased with the solid content, showing a shear-thinning pseudoplastic flow behavior; the emulsions prepared with slurries with 3% and 4% sweet corn solid content had relatively low viscosities and good flow properties. Sensory evaluation and electronic tongue analysis showed that the emulsion prepared with the slurry with 4% sweet corn solid content had the highest score and the best taste, and no creaming or sedimentation was observed after 21 days of short-term storage.【Conclusion】Considering all evaluation indices, the emulsion prepared with the slurry with a 4% sweet corn solid content achieved a uniform and stable system with favorable flow properties and a pronounced sweet corn flavor, making it suitable as the aqueous phase matric for an emulsion-type FSMP. The use of this emulsion could not only endow FSMP products with a natural flavor but also improve the nutrition and energy levels of the products.

Key words: sweet corn, whole slurry, FSMP, emulsion, total nutrition, stability

Table 1

Basic nutritional composition of sweet corn"

成分
Component		 含量(以鲜重计）
Content (FW)
水分 Moisture 76.80±0.01 (g/100 g)
淀粉 Starch 7.54±0.92 (g/100 g)
粗蛋白质 Crude protein 3.13±1.28 (g/100 g)
粗脂肪 Crude fats 1.52±0.03 (g/100 g)
灰分 Ash 0.66±0.10 (g/100 g)
不溶性膳食纤维 Insoluble dietary fiber 2.55±0.74 (g/100 g)
可溶性膳食纤维 Soluble dietary fiber 0.61±0.49 (g/100 g)
葡萄糖 Glucose 0.33±0.28 (g/100 g)
果糖 Fructose 0.24±0.28 (g/100 g)
蔗糖 Sucrose 5.44±1.39 (g/100 g)
玉米黄素 Zeaxanthin 7.28±0.46 (µg·g-1)
叶黄素 Lutein 14.89±2.09 (µg·g-1)

Fig. 1

The process of preparation of sweet corn matrix emulsion"

Table 2

Sensory evaluation criteria"

类别 Category 评分标准 Scoring standard 分值 Score
组织状态(30分）
Texture (30 points)		 组织均匀，流动性好，目视无团聚及颗粒
Good uniformity, good fluidity, no visual agglomerates or particles		 26—30
组织均匀，流动性较差，目视无团聚及颗粒
Good uniformity, decreased fluidity, no visual agglomerates or particles		 16—25
组织较均匀，流动性较差，目视有团聚、颗粒
Average uniformity, decreased fluidity, appearance of agglomerates and particles		 6—15
流动性差，目视有团聚结块现象 Poor fluidity, appearance of agglomerates and particles 0—5
气味(30分）
Odor (30 points)		 玉米香气浓厚，无异味 Rich corn aroma, no off-flavors 26—30
玉米香气稍淡，无其他异味 Average corn aroma, no off-flavors 16—25
没有玉米香气，无其他异味 No corn aroma, no off-flavors 6—15
无玉米香气，有异味 No corn aroma, with unpleasant odor 0—5
口感(30分）
Taste (30 points)		 口感细腻丰富，黏度适中，无涩味 Delicate and rich taste, good viscosity, no astringent taste 21—30
口感丰富，有糊状物，无涩味 Rich taste, mushy, no astringent taste 11—20
口感单薄，有涩味 Thin taste, astringent 0—10
色泽(10分）
Colour (10 points)		 色泽均匀，呈黄色，光泽强 Uniform color, yellow, bright 8—10
色泽均匀，淡黄色，略有光泽 Uniform color, light yellow, low brightness 4—7
偏白或黄褐色，无光泽 Pale or brown, dark 0—3

Fig. 2

The effect of solid content of sweet corn on centrifugal precipitation rate of emulsion Different lowercase letters indicate significant difference (P<0.05). The same as below"

Fig. 3

The effect of solid content of sweet corn on particle size distribution and micromorphology of emulsion"

Fig. 4

The effect of solid content of sweet corn on static rheological properties of emulsion"

Fig. 5

The effect of solid content of sweet corn on TSI value of emulsion"

Table 3

Emulsion sensory score"

甜玉米固形物含量
Corn solids content		 组织状态
Texture		 色泽
Colour		 气味
Odor		 口感
Taste		 总分
Total point
对照 Control 26.50±0.71a 2.50±0.71d 8.50±1.41c 8.00±0.71b 43.55±2.12d
3% 27.00±1.29a 8.43±0.53a 22.86±4.22b 19.43±4.28a 77.71±5.71a
4% 27.15±1.22a 8.43±0.79a 24.86±4.02ab 21.14±4.98a 81.57±5.91a
5% 14.00±1.00b 6.86±1.57ab 24.43±4+47ab 24.00±3.65a 69.29±7.87b
6% 9.43±2.30c 5.43±2.07bc 27.57±1.13a 22.00±2.65a 64.43±5.86bc
7% 5.29±1.38d 3.71±2.50c 28.86±1.21a 20.86±3.02a 59.00±4.66c

Fig. 6

Electronic tongue information radar map of different sweet corn solid content emulsions"

Fig. 7

The short-term storage stability of sweet corn matrix total nutrient emulsion"

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