THE EFFECT OF HIGH-PRESSURE PROCESSING ON ENTERAL FOOD MADE FROM FRESH OR SEMI-FINISHED INGREDIENTS

The enteral feeding can be defined as a delivery of nutrients directly into the stomach, called also enteral nutrition. Dietetic products for enteral nutrition are a specific group of products designed to provide nutrients to the human body in case of various diseases and after surgery, when the daily intake of the product is affected. Today market offers special dietetic products, which are supplemented with synthetic vitamins and minerals, which bioavailability in the body is lower than that of natural organic complexes. Therefore it is important to develop special dietetic products from natural raw materials. The aim of this study was to analyse the effect of high-pressure processing on bioactive compounds in the enteral products. For this research enteral food was made using fresh or semi-finished fruit and vegetable juices. Products were processed applying high pressure, namely 400 MPa, 500 MPa and 600 MPa for 5 minutes at room temperature. All samples were tested for their content of vitamin C, total carotenes, anthocyanins, total phenols and antioxidant activity, as the control untreated enteral food samples were used. The obtained data showed that samples made from semi-finished juices have higher contents of vitamin C and total anthocyanins than samples prepared from fresh juices. Similarly this was observed with total phenol content where after high-pressure treatment in samples made from heated juices it was more stable and had in higher amounts than in samples from fresh ingredients. There were no significant differences in the content of bioactive compounds between products treated at different pressures.