A stable intestinal slow-release tea polyphenol microcapsule and its preparation method

Abstract

The invention discloses stable enteric-coated sustained-release tea polyphenol microcapsules and a preparation method thereof. The preparation method comprises steps as follows: (1) preparing a tea polyphenol solution; (2) adjusting the pH value of a soy protein isolate aqueous solution; (3) evenly mixing the tea polyphenol solution and the soy protein isolate aqueous solution to obtain a mixed solution; (4) evenly mixing the mixed solution and a gelatin aqueous solution, and adjusting the pH with an HCl aqueous solution to obtain a soy protein isolate / gelatin emulsion; (5) preparing a chitosan solution from chitosan with an acetic acid aqueous solution, evenly mixing the soy protein isolate / gelatin emulsion and the chitosan solution, and performing spray drying to obtain the microcapsules. The tea polyphenol microcapsules are biodegradable, are spherical when observed under a scanning electron microscope, have smooth surfaces, are free of adhesion and dents and still have very high physical stability and good antioxidant activity under the conditions of strong acid, strong base and high temperature. The method has the simple preparation process and is non-toxic, safe and high in microencapsulation degree.

Description

technical field [0001] The invention relates to a stable intestinal slow-release tea polyphenol microcapsule and a preparation method thereof, belonging to the application field of microencapsulation technology. Background technique [0002] Tea polyphenols, also known as tea tannins, is a general term for a class of polyhydric phenolic compounds contained in tea, including catechins, anthocyanins, anthocyanins, phenolic acids, and carboxyphenolic acids. Among them, catechins account for 65% to 80% of the total polyphenols. Tea polyphenols have strong biological and pharmacological activities, and have the functions of preventing and treating cardiovascular diseases, anti-cancer, anti-mutation, lowering blood pressure, lowering blood sugar, and preventing dental caries. However, due to its active polyhydroxy structure, it is easy to oxidize and deteriorate under high temperature, light or humid environment, which reduces the bioavailability of tea polyphenols and prevents t...

AI Technical Summary

Problems solved by technology

[0004] With the gradual deepening of the research on tea polyphenols, the research on improving the stability of tea polyphenols by preparing microcapsules is also increasingly reported, but in general, there are still some limitations in the existing methods for preparing tea polyphenol microcapsules. For example, Li Yaolan and others used ethyl cellulose and polylactic acid to prepare tea polyphenol microcapsules respectively. The experimental results showed that although the former had a better protective effect on tea polyphenols and a higher encapsulation efficiency, but The relative content of the main physiologically active ingredient catechin is reduced; although the latter guarantees the relative content of active ingredients, the encapsulation rate and slow release speed are not ideal

In addition, the microcapsules prepared with a single wall material will be severely dehydrated during the spray drying process, which will seriously affect the sensory characteristics of the microcapsules, which is not conducive to the embedding of polyphenols.

At present, there is no report on the preparation of tea polyphenol microcapsules using soybean protein isolate, gelatin, and chitosan as composite wall materials

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