Original scientific paper
https://doi.org/10.31895/hcptbn.20.1-2.1
Stability of water-soluble vitamins in formulations of liquid enteral nutrition
Lidija Brkljačić
; Ruđer Bošković Institute, Division of Organic Chemistry and Biochemistry, Bijenička cesta 54, Zagreb, Croatia
Kristina Pregiban
; Ruđer Bošković Institute, Division of Organic Chemistry and Biochemistry, Bijenička cesta 54, Zagreb, Croatia
Marijana Ceilinger
; Belupo, Pharmaceuticals & Cosmetics Inc., Danica 5, Koprivnica, Croatia
Lenkica Penava
; Belupo, Pharmaceuticals & Cosmetics Inc., Danica 5, Koprivnica, Croatia
Marijeta Kralj
; Ruđer Bošković Institute, Division of Molecular Medicine, Bijenička cesta 54, Zagreb, Croatia
Ivanka Jerić
; Ruđer Bošković Institute, Division of Organic Chemistry and Biochemistry, Bijenička cesta 54, Zagreb, Croatia
*
* Corresponding author.
Abstract
Enteral formulas are special foods formulated to provide sufficient amounts of energy, macro- and micronutrients to meet the complete or supplementary nutritional needs of patients who cannot consume enough food to meet the body’s daily energy and nutrient requirements. As part of our project, which aims to provide personalised nutritional solutions for people with serious health problems such as cancer and diabetes, three formulations of enteral nutrition containing proteins, fats, carbohydrates and fibre as well as essential vitamins and minerals were produced. The aim of this study was to investigate the effects of storage temperature and time on the chemical changes and degradation of water-soluble vitamins. The vitamin content was analysed in freshly prepared samples, three months after storage in temperature chambers at 37°C and after six months of storage at room temperature of 23°C. The results show a decrease in vitamin content, but different stability of the individual vitamins was observed depending on storage time and storage temperature. Generally, formulas showed a decline in the concentration of unstable vitamins C, B1, and B5, but also B2, B6, and B7, which are considered more stable. The results are correlated with components and macronutrient composition of the formulas, changes in rheological properties, and thermal instability. This study emphasises the importance of carefully selecting the ingredients of the formula, especially the protein, fat and carbohydrate sources, as various interactions between the components can affect the vitamin content.
Keywords
enteral nutrition; malnutrition; water-soluble vitamins; vitamin stability
Hrčak ID:
337627
URI
Publication date:
1.7.2025.
Visits: 115 *