Krill oil microcapsule with antioxidation effect and preparation process thereof

An anti-oxidation, krill oil technology, applied in application, food forming, food science and other directions, can solve the problems of loss of astaxanthin, loss of antioxidant active components, loss of nutritional and health care value of Antarctic krill oil, etc. Antioxidant enhancement effect

Inactive Publication Date: 2017-02-01
GUANGZHOU KOHEALA BIOTECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, Antarctic krill oil is rich in polyunsaturated fatty acids such as omega-3 and strong antioxidant substances such as astaxanthin, so it is easily oxidized by light, temperature, oxygen, moisture and other factors to form harmful substances such as aldehydes and ketones. This not only causes Antarctic krill oil to darken in color and produce an unpleasant smell, but also causes it to lose its original nutritional and health value due to rancidity
[0006] At present, there are two main ways to prevent the rancidity of Antarctic krill oil. One is to add antioxidants to solve the problem of rancidity of Antarctic krill oil. This method cannot effectively solve the problem of r...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The present embodiment provides a preparation process of krill oil microcapsules with antioxidant effect, comprising the following steps:

[0028] 1) Preparation of water phase: Add 50KG modified starch, 14.6KG chitosan, 0.05KG trehalose, 0.05KG sucrose, 0.05KG monoglyceride succinate, 0.02KG calcium ascorbate into 260KG water in turn, and stir while adding, so that It is mixed evenly, and the temperature of the solution should be kept at 50-95°C to obtain the water phase;

[0029] 2) Preparation of the oil phase: add 26KG Antarctic krill oil, 7KG Haematococcus pluvialis, 3KG DHA algae oil, 0.05KG monoglyceride succinate, and 0.02KG tea polyphenols in sequence, and stir while adding to make them mix Evenly, the temperature of the oil phase should be kept at 50-80°C to obtain the oil phase;

[0030] 3) Preparation of microemulsion: slowly add the oil phase into the water phase, and cut while adding, wherein the rotation speed is 100,000 rpm, shear for 10 minutes, and th...

Embodiment 2

[0033] 1) Preparation of water phase: Add 30KG γ-cyclodextrin, 7KG soybean protein isolate, 1KG trehalose, 0.5KG sucrose, 1KG soybean lecithin, 0.5KG natural vitamin C into 280KG water in sequence, and stir while adding to make it evenly mixed , the solution temperature should be kept at 75°C to obtain an aqueous phase;

[0034] 2) Preparation of oil phase: add 44KG Antarctic krill oil, 12KG Haematococcus pluvialis, 4.5KG DHA algae oil, 1KG soybean lecithin, 0.5KG natural vitamin E in sequence, and stir while adding to make it evenly mixed. The phase temperature should be kept at 60°C to obtain an oil phase;

[0035] 3) Preparation of microemulsion: slowly add the oil phase into the water phase, and cut while adding, wherein the rotation speed is 100,000 rpm, shear for 10 minutes, and then repeat the homogenization three times under the condition of 55Mpa to prepare the microemulsion;

[0036] 4) Preparation of krill oil microcapsules: first reduce the temperature of the micr...

Embodiment 3

[0038] 1) Preparation of water phase: add 12KG microcrystalline cellulose, 5KG pectin, 0.5KG glucose, 0.5KG lactose, 0.25KG propylene glycol fatty acid ester, 0.5KG D-isoascorbic acid into 200KG water successively, and stir while adding, so that It is mixed evenly, and the temperature of the solution should be kept at 90°C to obtain an aqueous phase;

[0039] 2) Preparation of oil phase: add 58KG Antarctic krill oil, 16KG Haematococcus pluvialis, 6KG DHA algae oil, 0.25KG propylene glycol fatty acid ester, 0.5KG BHT in sequence, and stir while adding to make it evenly mixed. The phase temperature should be kept at 80°C to obtain an oil phase;

[0040] 3) Preparation of microemulsion: slowly add the oil phase into the water phase, and cut while adding, wherein the rotation speed is 100,000 rpm, shear for 10 minutes, and then repeat the homogenization three times under the condition of 60Mpa to prepare the microemulsion;

[0041] 4) Preparation of krill oil microcapsules: first...

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Abstract

The invention relates to the technical field of health care food, in particular to a krill oil microcapsule with an antioxidation effect and a preparation process thereof. Antarctic krill oil, DHA algal oil and haematococcus pluvialis are used as core materials; a proper amount carrageenan is added into an oil phase; chitosan oligosaccharide and gamma-cyclodextrin are used as wall materials, and are proportionally mixed with an oil phase antioxidant, a water phase antioxidant, an emulsifying agent, a dispersing agent and the like to be prepared into microemulsion; through freeze drying, powder grinding, sieving and the like, the krill oil microcapsule is prepared. The krill oil microcapsule obtained by the process has the advantages that the stability of the krill oil on the factors such as light, temperature and humidity is improved; the content of bioactive substances such as astaxanthin and DHA in the microcapsule is high; the antioxidation performance of the krill oil is greatly improved.

Description

technical field [0001] The invention relates to the technical field of health food, in particular to a krill oil microcapsule with anti-oxidation effect and a preparation process thereof. Background technique [0002] Antarctic krill oil is extracted from Antarctic krill. Existing studies have proved that Antarctic krill oil is rich in a variety of unsaturated fatty acids, rich in EPA, DHA, astaxanthin, phospholipids, etc., of which omega-3 is not The content of saturated fatty acids EPA and DHA is very high, accounting for 15.86%, while the ratio of EPA to DHA is as high as 15:1. Different from the omega-3 triglyceride form in fish oil and cod liver oil, the omega-3 fatty acids in Antarctic krill oil are attached to phospholipids and can be completely absorbed by the small intestine, increasing bioavailability, and the inherent natural strong The antioxidant astaxanthin also attaches to phospholipids, resulting in a more stable long-lasting antioxidant potency. [0003] A...

Claims

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Application Information

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IPC IPC(8): A23L17/20A23L33/00A23P10/30
Inventor 陈海佳葛啸虎王一飞杨占东张维敏
Owner GUANGZHOU KOHEALA BIOTECHNOLOGY CO LTD
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