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Preparation method of compound nano-emulsion

A nanoemulsion and solution technology, applied in the field of food processing, can solve problems such as difficult maintenance and poor stability of polyphenols, and achieve the effects of expanding the application range, shortening the process production cycle, and reducing blood lipids

Inactive Publication Date: 2016-11-09
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Claims
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Problems solved by technology

[0005] The purpose of the present invention is to provide a polyphenol-casein composite nanoemulsion with a transparent appearance and a particle size of less than 100nm. The nanoemulsion is a thermodynamically stable system. Adding polyphenols to the nanoemulsion can well wrap the polyphenol active ingredient It has a slow-release effect, solves the problems of poor stability of polyphenols in the prior art, and is difficult to maintain for a long time. It is simple to operate, low in cost, healthy and environmentally friendly, and also improves the absorption rate and nutritional value of the emulsion.

Method used

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preparation example Construction

[0016] A method for preparing a composite nanoemulsion, the method comprising the following steps: (1) fixing the molar ratio of polyphenols and casein to 9-11:1, dissolving polyphenols in an acetate buffer solution with pH 4.5, and casein Dissolve in pH 7.0, 0.2 mol / L phosphate buffer solution to make a polyphenol protein solution with a concentration of 1.5-2.5 mg / mL; mix polyphenol casein solution with water at a ratio of 1:18-20 (v / v ) mixed to obtain a water phase; (2) adding 5% phospholipids to soybean oil to obtain an oil phase; (3) mixing the water phase and the oil phase and performing heat treatment to obtain a mixed phase, the heat treatment temperature is 40-50°C, heat treatment The time is 15-25min. After heat treatment, the primary emulsion is obtained by high-speed shearing. The high-speed shearing speed is 8000-10000r / min, and the time is 3-5min. For the nanoemulsion, the micro-jet homogenization pressure is 500 bar to 1000 bar, the time is 1-5 min, and the num...

Embodiment 1

[0023] Fix the molar ratio of tea polyphenols / casein at 9:1, dissolve tea polyphenols in acetate buffer solution with pH 4.5, and dissolve casein in pH 7.0, 0.2 mol / L phosphate buffer solution to make a concentration of 1.5 mg / mL casein solution. Mix tea polyphenols and casein solution at 1:18 (v / v) at room temperature to obtain an aqueous phase; add 5% soybean lecithin (phosphatidylcholine content ≈72%) to soybean oil to obtain an oil phase; mixed with soybean oil and heat-treated at 40°C for 25 minutes. After heat treatment, high-speed shearing at 8000r / min for 5 minutes was performed to obtain colostrum. The obtained colostrum was subjected to high-pressure micro-jet homogenization treatment at 500bar for 2 minutes. 3 times, a polyphenol-casein composite nanoemulsion was obtained, the particle size see figure 2 . The polyphenol-casein composite nanoemulsion prepared by the invention has the characteristics of high stability, high digestion and absorption rate and high n...

Embodiment 2

[0025] Fix the molar ratio of tea polyphenols / casein at 9:1, dissolve tea polyphenols in acetate buffer solution with pH 4.5, and dissolve casein in pH 7.0, 0.2 mol / L phosphate buffer solution to make a concentration of 1.5 mg / mL casein solution. Mix tea polyphenols and casein solution at 1:18 (v / v) at room temperature to obtain an aqueous phase; add 5% soybean lecithin (phosphatidylcholine content ≈72%) to soybean oil to obtain an oil phase; mixed with soybean oil and heat-treated at 45°C for 20 minutes. After heat treatment, high-speed shearing at 9000r / min for 4 minutes to obtain colostrum, and the obtained colostrum was subjected to high-pressure micro-jet homogenization treatment at 800bar for 3 minutes. 3 times, a polyphenol-casein composite nanoemulsion was obtained, the particle size see figure 2 . The polyphenol-casein composite nanoemulsion prepared by the invention has the characteristics of high stability, high digestion and absorption rate and high nutritional...

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Abstract

The invention relates to a preparation method of a compound nano-emulsion, belonging to food processing techniques. The method comprises the following steps: setting a molar ratio of polyphenol to casein at (9 to 1)-(11 to 1), dissolving polyphenol in an acetate buffer solution with a pH value of 4.5, dissolving casein into a 0.2mol / L phosphate buffer solution with a pH value of 7.0, and preparing a 1.5mg / mL-2.5mg / mL casein solution; mixing polyphenol with the casein solution at a ratio of 1 to (18-20) (v / v) at the room temperature so as to obtain a water phase, adding soybean oil into phospholipid so as to obtain an oil phase, mixing the water phase with the oil phase, carrying out high-speed shearing so as to obtain a primary emulsion, and carrying out high-pressure microjet homogenizing circular process on the primary emulsion, so as to obtain the polyphenol-casein compound nano-emulsion. The compound nano-emulsion prepared by virtue of the preparation method is strong in stability and oxidization resistance and high in nutrition value, the average particle size is smaller than 100nm, and the application of polyphenol in foods is greatly extended.

Description

technical field [0001] The invention belongs to food processing technology, and mainly relates to a preparation method of composite nanoemulsion. Background technique [0002] Polyphenols refer to a group of chemical substances in plants, a class of compounds composed of one or more aromatic rings combined with one or more hydroxyl groups. Due to their potential health-promoting effects, they are currently referred to as the "seventh group of nutrients". The main functions of polyphenols: 1. Anti-oxidation and scavenging free radicals. This is the most important function of polyphenols. The hydroxyl group on the benzene ring is very easy to lose hydrogen electrons, so phenolic compounds are good electron donors to play anti-oxidation At the same time, polyphenols can inhibit the oxidation of low-density lipoprotein (LDL) and help prevent the occurrence of coronary heart disease and atherosclerosis; 2. Anti-cancer function, as an antioxidant and anti-mutagenic factor, polyph...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/10
CPCA23V2002/00A23V2250/2132
Inventor 李杨王立敏江连洲隋晓楠王中江王欢韩天翔
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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