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Xanthophylls nano dispersion liquid with control release property as well as preparation method

A nano-dispersion, lutein technology, used in food preparation, application, food science and other directions, can solve problems such as poor solubility and emulsifying properties, pepsin sensitivity, etc.

Inactive Publication Date: 2014-07-02
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, natural casein has poor solubility and emulsification at pH conditions near the isoelectric point, and is sensitive to pepsin

Method used

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  • Xanthophylls nano dispersion liquid with control release property as well as preparation method
  • Xanthophylls nano dispersion liquid with control release property as well as preparation method
  • Xanthophylls nano dispersion liquid with control release property as well as preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Accurately weigh 0.8g of casein, 5.6g of dextran (40kDa) and dissolve in 100mL 1 / 15mol / L phosphate buffer, stir to make a homogeneous solution with casein mass concentration of 8g / L, freeze-dry for 24h . The dried sample was ground, passed through a 120-mesh sieve, placed in a petri dish, sealed with perforated aluminum foil, and reacted (60°C, relative humidity 78%, pH 7.0) for 20 hours, then cooled to terminate the reaction. Repeat ultrafiltration three times with an ultrafiltration membrane with a cut-off molecular weight of 100kDa, collect components larger than 100kDa and freeze-dry to obtain the casein-dextran copolymer.

Embodiment 2

[0021] Dissolve the above copolymer in water at 55°C (the content of casein is 1g / L), stir for 1h, dissolve 0.005g lutein in ethanol (10mL) and quickly inject it into 100mL aqueous copolymer solution, continue stirring for 30min, and remove the ethanol by rotary evaporation (55°C, vacuum degree 0.1MPa), cooling rapidly, adjusting the pH to 4.6, and then undergoing ultra-high pressure homogenization treatment (under the condition of 1000-1400bar, cycled 5 times) to obtain the lutein nano-dispersion. The measured average particle diameter is 141.3nm, the polydispersity index is 0.209, and the encapsulation efficiency is 94.2%.

Embodiment 3

[0023] Dissolve the above copolymer in water at 55°C (the content of casein is 5g / L), stir for 1h, dissolve 0.025g lutein in ethanol (50mL) and quickly inject it into 100mL aqueous copolymer solution, continue stirring for 30min, and remove the ethanol by rotary evaporation (55°C, vacuum degree 0.1MPa), cooling rapidly, adjusting the pH to 4.6, and then undergoing ultra-high pressure homogenization treatment (under the condition of 1000-1400bar, cycle 4 times) to obtain the lutein nano-dispersion. The measured average particle diameter is 129.2nm, the polydispersity index is 0.321, and the encapsulation efficiency is 94.6%.

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Abstract

The invention belongs to the technical field of functional healthcare food, and discloses a xanthophylls nano dispersion liquid with a control release property. The preparation method of the xanthophylls nano dispersion liquid with the control release property comprises the following steps: dissolving casein-glucan copolymer into water, then rapidly injecting a water phase in an ethyl alcohol phase (in which xanthophylls is dissolved) in stirring by adopting an injection method, removing ethyl alcohol in a system by adopting a rotary evaporation method, carrying out ultra-high-pressure homogenization treatment so as to obtain the xanthophylls nano dispersion liquid, and carrying out freeze-drying to obtain powder with good dispersion. The nano dispersion liquid prepared by the invention has high xanthophylls encapsulation efficiency higher than 90%, has the average particle size of 110-150nm, and the xanthophylls is at the amorphous state. According to the invention, the bioavailability of the xanthophylls is improved, and the xanthophylls nano dispersion liquid as a xanthophylls supplement can be widely applied to industries such as of food industry and health care product industry. The xanthophylls nano dispersion liquid with the control release property and the preparation method thereof have the characteristics that directional grafted copolymer of casein and glucan acts as a wall material, so that the aims of controlling the release of xanthophylls in gastrointestinal tracts, uniformly dispersing in intestinal juice and improving the bioavailability are achieved.

Description

technical field [0001] The invention belongs to the technical field of functional health food, and discloses a lutein nano-dispersion with controlled release and a preparation method thereof. Background technique [0002] Lutein is an important member of the carotenoid family, which has dual effects of coloring and nutritional strengthening. As a natural colorant, lutein has the advantages of strong coloring power, safety and non-toxicity; at the same time, it also has excellent antioxidant properties, which can prevent vision deterioration and blindness, and delay cardiovascular and other diseases caused by free radical oxidation. However, due to the existence of multiple conjugated double bonds in the molecular structure of lutein, it is easily degraded by light, oxygen, water, heavy metals, etc., and it is insoluble in water, slightly soluble in fat and oil, and the intestinal absorption rate after oral administration Low, which greatly limits the application of lutein i...

Claims

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Application Information

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IPC IPC(8): A23L1/09A23L33/00A23L33/125
CPCA23L29/30A23L33/00A23V2002/00
Inventor 夏书芹张雅婷史少华张晓鸣贾承胜钟芳季卓雅
Owner JIANGNAN UNIV
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