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    Comparison of the physicochemical properties of MCT-containing fat emulsions in total nutrient admixtures

    Year: 2009

    Journal: Colloids and Surfaces B: Biointerfaces, Volume 72, Issue 1, 1 August 2009, Pages 75-79, 20111221

    Authors: I.G. Télessy, J. Balogh, F. Csempesz, V. Szente, J. Dredán and R. Zelkó

    Organizations: MedBioFit Research&Organization L.p.c., Fácán Street 25, 2100 Gödöllo, Hungary, University Pharmacy Department of Pharmacy Administration, Semmelweis University, Hogyes E. Street 7-9, 1092 Budapest, Hungary, Institute of Chemistry, Laboratory of Colloid and Supramolecular Systems, Eötvös L. University, P.O. Box 32, H-1518, Budapest 112, Hungary, Department of Pharmaceutics, Semmelweis University, Hogyes E. Street 7, 1092 Budapest, Hungary

    The physical stability of two types of MCT-emulsions made by different technologies – physical mixture vs. structured lipids – was studied as a function of storage time and temperature. Particle size analysis, zeta potential and dynamic surface tension measurements were carried out to evaluate the possible changes in the kinetic stability of the emulsions. Our results indicate that the physical mixture technology of MCT-emulsions resulted in impaired physicochemical stability compared to the ones containing structured triglycerides. In the case of structured lipids, both medium and long chain fatty acids can be found in one triglyceride molecule, leading to a favorable interfacial location of structured triglycerides. Besides the advantageous metabolic effects of structured triglycerides, their application is recommended to improve the physical stability of TPN admixtures.