Osmolality and pH in handmade enteral diets used in domiciliary enteral nutritional therapy
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| Natura: | Artículo científico |
| Lingua: | en |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2017
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| _version_ | 1876441392161488896 |
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| author | Gilberto Simeone HENRIQUES |
| author_facet | Gilberto Simeone HENRIQUES |
| contents | Osmolality and pH in handmade enteral diets used in domiciliary enteral nutritional therapy Gilberto Simeone HENRIQUES Lígia Amanda Ventura de Oliveira MIRANDA Simone de Vasconcelos GENEROSO Eduarda Guimarães GUEDES Ann Kristine JANSEN Agrociencias hydrogen Enteral nutrition osmolar concentration ion concentration (pH) food and nutrition safety Patients who need prolonged domiciliary enteral nutritional therapy may benefit from handmade diets. However, the preparation of such diets might cause insecurity with regard to their nutritional composition and physical-chemical properties. Current study analyzes the osmolality and Hydrogen-Ion concentration (pH) on handmade enteral diets. To this purpose, six formulas and two juices, prescribed on discharge from hospital, were analyzed physically and chemically. D smolality and pH were respectively determined by cryoscopy and potentiometry. Most formulations were classified as isosmolar (with less than 400 mD sm/kg solvent), and only one was classified as slightly hyperosmolar, with rates ranging from 356.7 to 403.5 mD sm/kg solvent. Dn average, the standard formula presented higher osmolality than similar ones prepared for hyperglycemia. Among the juices, only one registered hyperosmolar concentration of 595.54 mD sm/kg solvent. All formulas presented pH rates classified as low acidity, ranging between 6.1 and 6.6, while the two juices had the lowest results, 4.73 and 4.66 each. The blend of ingredients used in handmade formulas and juices studied presented acceptable osmolality and pH rates for a safe administration and absence of gastrointestinal complications. Data showed here are consistent with an appropriate and healthy diet and contributed towards success in domiciliary enteral nutritional therapy. 2017 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395953591016 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.1 Vol.37 |
| format | Artículo científico |
| id | redalyc_395953591016 |
| institution | Redalyc |
| language | en |
| publishDate | 2017 |
| publisher | Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
| spellingShingle | Osmolality and pH in handmade enteral diets used in domiciliary enteral nutritional therapy Gilberto Simeone HENRIQUES Agrociencias hydrogen Enteral nutrition osmolar concentration ion concentration (pH) food and nutrition safety Osmolality and pH in handmade enteral diets used in domiciliary enteral nutritional therapy Gilberto Simeone HENRIQUES Lígia Amanda Ventura de Oliveira MIRANDA Simone de Vasconcelos GENEROSO Eduarda Guimarães GUEDES Ann Kristine JANSEN Agrociencias hydrogen Enteral nutrition osmolar concentration ion concentration (pH) food and nutrition safety Patients who need prolonged domiciliary enteral nutritional therapy may benefit from handmade diets. However, the preparation of such diets might cause insecurity with regard to their nutritional composition and physical-chemical properties. Current study analyzes the osmolality and Hydrogen-Ion concentration (pH) on handmade enteral diets. To this purpose, six formulas and two juices, prescribed on discharge from hospital, were analyzed physically and chemically. D smolality and pH were respectively determined by cryoscopy and potentiometry. Most formulations were classified as isosmolar (with less than 400 mD sm/kg solvent), and only one was classified as slightly hyperosmolar, with rates ranging from 356.7 to 403.5 mD sm/kg solvent. Dn average, the standard formula presented higher osmolality than similar ones prepared for hyperglycemia. Among the juices, only one registered hyperosmolar concentration of 595.54 mD sm/kg solvent. All formulas presented pH rates classified as low acidity, ranging between 6.1 and 6.6, while the two juices had the lowest results, 4.73 and 4.66 each. The blend of ingredients used in handmade formulas and juices studied presented acceptable osmolality and pH rates for a safe administration and absence of gastrointestinal complications. Data showed here are consistent with an appropriate and healthy diet and contributed towards success in domiciliary enteral nutritional therapy. 2017 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395953591016 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.1 Vol.37 |
| title | Osmolality and pH in handmade enteral diets used in domiciliary enteral nutritional therapy |
| topic | Agrociencias hydrogen Enteral nutrition osmolar concentration ion concentration (pH) food and nutrition safety |
| url | https://www.redalyc.org/articulo.oa?id=395953591016 |