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Spice nano-microcapsule and preparation method thereof

A spice, nano-technology, applied in the direction of essential oil/spice, fat production, etc., can solve the problems of poor dispersion and uniformity, poor dispersion, etc., and achieve the effects of stable product properties, good dispersibility and broad application prospects.

Inactive Publication Date: 2016-07-06
HUIZHOU RES INST OF SUN YAT SEN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Chinese Patent No. 200710053378.8 discloses that the wall material is modified starch, maltodextrin, gum arabic, glucose, sodium caseinate and gelatin, or the wall material is modified starch, maltodextrin, gum arabic, glucose, casein sodium nitrate and β-cyclodextrin, the microcapsules prepared by the former are water-repellent microcapsules, and the microcapsules stick together, and the dispersion is poor
The microcapsules prepared by it have water repellency, and the dispersion and uniformity are poor

Method used

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  • Spice nano-microcapsule and preparation method thereof
  • Spice nano-microcapsule and preparation method thereof
  • Spice nano-microcapsule and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Table 1 Embedding rate and loading capacity of microcapsules

[0031] sample number 1 2 3 4 5 6 average value Embedding rate / % 51.6 52.0 51.6 51.7 51.8 51.9 51.8 Loading / % 24.9 25.1 24.9 25.0 25.0 25.1 25.0

Embodiment 2

[0033] Take a clean 250mL beaker, add about 200mL of water, bathe in water to 55℃, then add 5.0g of sodium caseinate, 30.0g of modified starch, 20.0g of maltodextrin, 10.0g of β-cyclodextrin, and 10.0g of gum arabic , glucose 4.0g, constant temperature mixing and stirring to dissolve. Use dipotassium hydrogen phosphate, citric acid, and anhydrous sodium carbonate to adjust the pH to about 7, then add 5.0 g of sucrose ester and 50.0 g of rose essential oil, and the concentration of the prepared solution is about 30%. Wall material: core material = 7:5, gum arabic: sodium caseinate: modified starch: maltodextrin: β-CD: glucose = 7%:7%:28%:42%:7%:7%, in The number of revolutions is 8000r / min, high-speed shearing is carried out for 15 minutes, and the membrane emulsifier with a membrane tube of 5.2 μm is emulsified 5 times to obtain a microcapsule emulsion, and then the emulsion is spray-dried, and the spray dryer is set at an inlet temperature of 200 °C, the outlet temperature i...

Embodiment 3

[0035]Take a clean 250mL beaker, add about 200mL of water, bathe in water to 55°C, then add 5.0g of sodium caseinate, 30.0g of modified starch, 20.0g of maltodextrin, 5.0g of β-cyclodextrin, and 5.0g of gum arabic , Glucose 10.0g, constant temperature mixing and stirring to dissolve. Use dipotassium hydrogen phosphate, citric acid, and anhydrous sodium carbonate to adjust the pH to about 7, then add 5.0 g of sucrose ester and 50.0 g of tea tree essential oil, and the concentration of the prepared solution is about 30%. Wall material: core material = 7:5, gum arabic: sodium caseinate: modified starch: maltodextrin: β-CD: glucose = 7%:7%:28%:42%:7%:7%, in The number of revolutions is 8000r / min, high-speed shearing is carried out for 15 minutes, and the membrane emulsifier with a membrane tube of 5.2 μm is emulsified 5 times to obtain a microcapsule emulsion, and then the emulsion is spray-dried, and the spray dryer is set at an inlet temperature of 200 °C, the outlet temperatur...

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Abstract

The invention discloses a spice nano-microcapsule and a preparation method thereof. Raw materials of the spice nano-microcapsule comprise spices and a wall material, wherein the wall material is a mixture of Arabic gum, sodium caseinate, maltodextrin, beta-cyclodextrin, modified starch and glucose in a mass percentage of (5%-15%):(5%-20%):(20%-40%):(5%-15%):(20%-40):(5%-15%). According to the spice nano-microcapsule and the preparation method thereof, Arabic gum, sodium caseinate, maltodextrin, beta-cyclodextrin, modified starch and glucose are mixed and used, and are limited in ratio, an emulsifier, namely sucrose ester, and the wall material in a mass ratio of (1:8)-(1:20) are also added, and a membrane emulsifying device is used at the same time, so that the evenness, the encapsulation rate and the dispersity of the microcapsule are improved; moreover, by means of SEM (scanning electron microscope) representation, the surface topography of the microcapsule is in a smooth spherical shape, the uniformity and the dispersity are good, the encapsulation rate of the microcapsule is high, and reaches up to 50% or more, and the loading capacity reaches 25% or more; the spice nano-microcapsule is quite suitable for spices with high volatility.

Description

technical field [0001] The invention belongs to the field of chemical industry, and in particular relates to a spice nano-microcapsule and a preparation method thereof. Background technique [0002] Essential oils are rich in aroma, elegant and fragrant, and are widely used in medicine, cosmetics, washing, and food industries because they have no stimulation and no side effects. Essential oils are extremely volatile, sensitive to moisture, sunlight, air, and temperature, unstable, easily oxidized or decomposed, and extremely difficult to store. The most used essential oils are tea tree essential oil, lavender essential oil, rose essential oil and so on. [0003] Microencapsulation can embed essential oils in microcapsules, which prevents essential oils from being stimulated by external air, moisture, and sunlight, thereby improving the stability of essential oils, reducing the volatilization of essential oils, and increasing the growth rate of essential oils. Fragrance dur...

Claims

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Application Information

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IPC IPC(8): C11B9/00
CPCC11B9/00
Inventor 纪红兵熊小梅吴志伟
Owner HUIZHOU RES INST OF SUN YAT SEN UNIV
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