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Method for preparing microcapsules based on low-ester pectin and calcium ion gelatinization and application of microcapsules

A low-ester pectin, calcium ion technology, applied in the field of microcapsule preparation, can solve problems such as unfavorable production cost, influence, and the particle size of gel particles is difficult to reach micron level, etc., and achieves the effect of high-efficiency application effect and high-quality application effect.

Active Publication Date: 2012-07-11
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The former gelation method requires an excessive amount of calcium ions, and the particle size of the gel particles obtained by this method is difficult to reach the micron level, which will adversely affect the application range of the product
The latter gelling method needs to add chemicals other than the basic raw materials (low-ester pectin and calcium ions), which is not in line with the green trend of food development, and is not conducive to the reduction of production costs, and it is also difficult to obtain smaller-scale gelling methods. Problems with gel products

Method used

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  • Method for preparing microcapsules based on low-ester pectin and calcium ion gelatinization and application of microcapsules
  • Method for preparing microcapsules based on low-ester pectin and calcium ion gelatinization and application of microcapsules
  • Method for preparing microcapsules based on low-ester pectin and calcium ion gelatinization and application of microcapsules

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Experimental program
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Effect test

Embodiment 1

[0017] Starch microcapsule products: prepare low-ester pectin solution and CaCl 10% and 0.07% respectively by mass 2 Solution 250mL and 750mL, in CaCl 2 Add 100g cornstarch to the solution and stir evenly to form CaCl 2 - Starch suspension, then CaCl while stirring the low-ester pectin solution 2 - Slowly add the starch suspension and continue to stir until a low-ester pectin-calcium ion-starch mixture with good fluidity is formed, and the mixture can be spray-dried to obtain starch microcapsules with a good masking effect on the raw taste of starch Product (as the sensory evaluation standard and result of milk additive application are shown in table 1 and figure 2 shown).

[0018] Table 1 Sensory evaluation criteria for the application of starch microcapsule products as milk additives

[0019]

Embodiment 2

[0021] Peppermint essential oil microcapsule product: prepare low-ester pectin solution and CaCl 2 Solution 100mL and 300mL, while stirring the low-ester pectin solution, CaCl 2 Slowly add the solution and continue to stir to form a low-ester pectin-calcium ion solution, then add 40 mL of modified starch-peppermint essential oil emulsion to the solution and continue to stir until a mixed solution with good fluidity is formed, and the mixed solution is spray-dried The peppermint essential oil microcapsule product which has a good slow-release effect on the mint aroma can be obtained. Such as image 3 As shown, the relative concentration of peppermint aroma of the microcapsule product after storage for 10 days decreased from 30% to 15%, while the relative concentration of peppermint aroma of the equal amount of peppermint essential oil blank sample decreased from 100% to 5%.

Embodiment 3

[0023] Conjugated linoleic acid microcapsule products: prepare low-ester pectin solution and CaCl with 4% and 0.04% mass percentage respectively 2 Solution 50mL and 150mL, add 20mL of modified starch-conjugated linoleic acid emulsion to the low-ester pectin solution and stir evenly, then stir the low-ester pectin solution containing conjugated linoleic acid while adding CaCl 2 The solution is slowly added therein and continuously stirred until a mixed solution with good fluidity is formed, and the mixed solution is spray-dried to obtain a conjugated linoleic acid microcapsule product with better anti-acidolysis effect. Such as Figure 4 As shown, the conjugated linoleic acid release rate of the microcapsule product was 8% after being digested under simulated gastric digestion conditions for 4 hours, while the microcapsule control sample without low-ester pectin / calcium ions had no effect on conjugated linoleic acid The release rate is as high as 52%.

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Abstract

The invention discloses a method for preparing microcapsules based on low-ester pectin and calcium ion gelatinization and application of the microcapsules and belongs to the field of food and medicament microencapsulation. According to the microencapsulation method, water is evaporated in an atomized drying way, so that a low-ester pectin solution containing low-concentration calcium ions forms a gel with the increase of the concentration of the calcium ions, and the gel coated on the surface of a granular material or agglutinates micro materials into particles. The method for preparing the microcapsules based on low-ester pectin and calcium ion gelatinization has good effect of coating or embedding ordinary food components, physiological active substances and medicaments, and can be widely applied to the promotion of the sensory quality of the food components, the quality of food products and the active ingredients of controlled-release functional foods and medicaments.

Description

technical field [0001] The invention relates to a preparation method and application of microcapsules, in particular to a preparation method and application of microcapsules which can be used in the fields of food and medicine based on the gelation of low-ester pectin and calcium ions. technical background [0002] Pectin is a kind of hydrocolloid extracted from plant cell walls. After ingestion, it is decomposed and utilized by microorganisms in the colon. It has a long history of safe application in the food industry. Pectin can be divided into high-ester pectin and low-ester pectin according to the degree of esterification. High-ester pectin can form irreversible gels in an acidic environment with high sugar content, while low-ester pectin can only form gels at very low solution pH or in the presence of divalent cations. The monovalent salt of low-ester pectin with good water solubility can form a stable gel with calcium ions in a wide pH range, and the introduction of c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): B01J13/04A23L1/29A61K47/36A61K9/50A23L33/00
Inventor 顾正彪杨英张根义李兆丰洪雁程力
Owner JIANGNAN UNIV
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