Preparation method of novel allicin microcapsules

Abstract

The invention belongs to the technical field of microcapsules, and in particular relates to a preparation method of novel allicin microcapsules. The microcapsules are mainly prepared by extruding fresh mashed garlic and amylose by virtue of an extrusion method under normal pressure with allicin in fresh garlic as a core material and the amylose, which has double properties of being hydrophilic and lipophilic, as a wall material. The preparation method is characterized in that an inclusion complex is formed from a hydrophobic lumen, which is of a spiral structure, of the amylose and the allicin in the garlic through a supramolecular interaction, so that allicin molecules are embedded, and the novel allicin microcapsules are formed. The method overcomes shortcomings of an existing garlic processing course that deodorizing cost is high, the structure of the allicin cannot be damaged easily, the process is complex or the flavor of the garlic is affected due to the introduction of other additives and the like. The novel allicin microcapsules not only can closely cover a volatile sulfur-containing compound generated from the garlic but also can protect other active ingredients and nutrient ingredients of the garlic; and the novel allicin microcapsules are relatively high in nutrition and health care functions.

Description

technical field [0001] The invention relates to a method for preparing novel allicin microcapsules, belonging to the technical field of microcapsule preparation. It can also be used in medicine, nutrition, and health care products. Background technique [0002] Allicin (Allicin), the main component of garlic, is a compound containing allyl sulfur, which has a strong irritant and gives garlic its unique spicy taste. Allicin has a wide antibacterial spectrum, and has various pharmacological effects such as anti-tumor, anti-aging, anti-microbial, improving immunity, and preventing cardiovascular and cerebrovascular diseases. For a long time, people have directly added natural spices to dishes for seasoning, which can neither fully utilize the raw materials, but also bring a lot of inconvenience to consumers, and limit its promotion in the market due to the loss of active ingredients and flavor substances. In order to improve the bioavailability of garlic and improve the bad s...

AI Technical Summary

Problems solved by technology

For a long time, people have directly added natural spices to dishes for seasoning, which can neither make full use of raw materials, but also bring a lot of inconvenience to consumers, and limit its promotion in the market due to the loss of active ingredients and flavor substances.

In order to improve the bioavailability of garlic and improve the bad smell, scholars at home and abroad have successively studied the preparation methods of various allicin microcapsules: for example, using gum arabic and maltodextrin as wall materials to mask the odor, and the gum arabic emulsion Poor stability, high price, and easy caking of microcapsules (Chen Xuefeng, Liu Di, Zhang Yongsheng, etc. Production technology of garlic oil microcapsules [J]. Food and Fermentation Industry, 2004, 30(10): 64-67)

Using gum arabic, maltodextrin, gelatin, and sucrose as composite wall materials, embedding allicin, and using spray drying technology to make microcapsules, the particles are agglomerated and stick to the wall, and the embedding rate is low (He Ronghai, Ma Haile. Spray Preparation of allicin microcapsules by drying method [J]. Food Industry, 2004, 3: 7-8)

Microencapsulation masking alliinase such as microwave vacuum drying method, Li et al. used improved fluidized bed technology to embed garlic powder twice to make sustained-release microcapsules. This method has high bioavailability, covers unpleasant odor, and protects Garlic powder is an active ingredient, but the process requirements are high and the operating conditions are harsh (Li Y, Xu S Y, Sun D W. Preparation of garlic powder with high allicin content by using combined microwave-vacuum and vacuum drying as well asmicroencapsulation[J].Journal of Food Engineering, 2007, 83(1): 76-83)

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