Nanoemulsion for improving bioavailability of fruit and vegetable carotenoids and preparation method thereof

Abstract

The invention discloses a nano emulsion for improving the bioavailability of carotenoid in fruits and vegetables and a preparation method of the nano emulsion. The nano emulsion comprises the following ingredients by mass: 1 to 10 percent of grease, 0.5 to 2 percent of an emulsifier, and 88 to 98.5 percent of a solvent. The preparation method comprises the following steps: mixing the emulsifier with the solvent; stirring to obtain a uniform aqueous-phase mixture; adding the uniform aqueous-phase mixture into grease; stirring for 2 to 5 min with a high-speed shearing disperser to obtain an original emulsion, wherein the rotational speed of the high-speed shearing disperser is 8,000 to 10,000 rpm; homogenizing the original emulsion for 2 to 5 times with a high-pressure microfluidizer to obtain the nano emulsion, wherein the operation pressure of the high-pressure microfluidizer is 8,000 to 12,000 psi. The nano emulsion prepared according to the preparation method is small in particle size, and high in dispersity and stability, can serve as a carrier of food additives or fruit and vegetable condiments, and can effectively improve the bioavailability of carotenoid in the fruits and the vegetables while seasoning the fruits and the vegetables.

Description

technical field [0001] The invention relates to a nanoemulsion for improving the bioavailability of fruit and vegetable carotenoids and a preparation method thereof. Background technique [0002] Since the discovery of vitamin A at the beginning of the last century, carotenoids as the precursors of vitamin A, especially the important role of plant-derived carotenoids in human diet, have gradually emerged. Studies have shown that carotenoids are beneficial to human health. After ingestion of carotenoids into the human body, the transformation into vitamin A has a significant preventive effect on cardiovascular diseases and cancer. Carotenoids exist in a large number of fruits and vegetables, represented by β-carotene, lutein, lycopene, cryptoxanthin and other substances, which exist in different forms in plant tissues. In many yellow, orange and red plants, carotenoids are present in various forms in the chromoplasts of plant tissues. For example, the chromoplasts of carrot...

AI Technical Summary

Problems solved by technology

However, during the cooking process, oil is prone to produce harmful substances at high temperatures; the oil content in salad dressing is relatively high (generally about 70% or higher), and excessive intake of oil is prone to occur; The input of carotenoids is also relatively limited; in addition, there may be interactions between fruit and vegetable raw materials and the substances in dairy products, thus affecting the utilization of other nutrients

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