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Preparation method of fucoxanthin microcapsule

A technology of fucoxanthin and microcapsules, which is applied in the field of food processing, can solve the problems of easy oxidation and isomerization, instability of fucoxanthin, difficulty in long-term storage, etc. full effect

Inactive Publication Date: 2017-08-04
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Fucoxanthin (fucoxanthin) is a carotenoid substance, mostly distributed in algae, marine phytoplankton, and aquatic shellfish. Fucoxanthin has a long conjugated double bond and contains allene and alkylene oxide. This special structure makes it have a variety of biological activities, including anti-tumor, weight loss, blood lipid lowering, anti-oxidation, and blood sugar regulation. However, due to its highly unsaturated structure, fucoxanthin is for Light, oxygen, temperature, enzymes, PH value and other factors are unstable, prone to oxidation and isomerization, and it is difficult to store for a long time. In addition, the low water solubility of fucoxanthin limits its application in water-containing foods

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] 1 part of the mixture of fucoxanthin and palm oil at a mass ratio of 0.01:1 was added to 40 parts of fish gelatin solution with a mass fraction of 1%, ultrasonicated at 200w for 2min, and a mixture of 39 parts of gum arabic and Tween 80 ( Among them, the volume ratio of Tween 80 and gum arabic solution with a mass fraction of 1% is 1:30), stirred at a constant temperature of 40°C for 5 minutes, and the rotation speed was 400rpm, adjusted the pH to 3.8 with acetic acid, cooled to below 10°C, and added tannic acid The solution (the mass fraction in the total system is 0.05%) solidified the microcapsules, and after washing, freeze-dried to obtain fucoxanthin microcapsule products, the particle size of the product microcapsules was 79 μm.

Embodiment 2

[0018] 1 part of the mixture of fucoxanthin and palm oil at a mass ratio of 0.4:1 was added to 24 parts of fish gelatin solutions with a mass fraction of 3%, ultrasonicated at 300w for 1min, and a mixture of 20 parts of gum arabic and Tween 80 ( Among them, the volume ratio of Tween 80 and gum arabic solution with a mass fraction of 3% is 1:10), stirred at a constant temperature of 55°C for 15min, and the rotation speed was 800rpm, adjusted the pH to 4.0 with acetic acid, cooled to below 10°C, and added tannic acid The solution (the mass fraction in the total system is 3%) solidifies the microcapsules, and after washing, freeze-drying to obtain fucoxanthin microcapsule products, the product microcapsule particle size is 23 μm.

Embodiment 3

[0020] 1 part of the mixture of fucoxanthin and palm oil at a mass ratio of 0.3:1 was added to 5 parts of fish gelatin solution with a mass fraction of 2%, ultrasonicated at 150w for 5min, and a mixture of 5 parts of gum arabic and Tween 80 was added ( Among them, the volume ratio of Tween 80 and gum arabic solution with a mass fraction of 2% is 1:20), stirred at a constant temperature of 35°C for 10 minutes, and the rotation speed was 1200rpm, adjusted the pH to 4.2 with acetic acid, cooled to below 10°C, and added tannic acid The solution (the mass fraction in the total system is 1%) makes the microcapsules solidify, and after washing, freeze-drying to obtain fucoxanthin microcapsule products, the particle size of the product microcapsules is 57 μm.

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Abstract

The invention discloses a preparation method of a fucoxanthin microcapsule, which belongs to the technical field of food processing. The preparation method comprises the following steps: (1) uniformly mixing palm stearin and fucoxanthin to be used as a core material, and ultrasonically dispersing the core material in a gelatin solution to form uniform emulsion; (2) adding an Arabic gum solution containing a surfactant into the emulsion of the step (1), stirring for 5 to 15 min at constant temperature, adjusting PH to be 3.8 to 4.2 by utilizing acetic acid, and carrying out complex coacervation; (3) lowering the temperature of a system of step (2) to be lower than 10 DEG C, adding a tannic acid solution, and curing microcapsules; and (4) after the microcapsules are precipitated, adding deionized water to wash the microcapsules, repeating for multiple times, and freeze drying to obtain microcapsule powder. The fucoxanthin microcapsule prepared by the invention is uniform in particle size, stable in structure, and unlikely to have the situation such as breaking and leakage of core materials, so that the storage and application of the fucoxanthin can be facilitated.

Description

technical field [0001] A method for manufacturing fucoxanthin microcapsules belongs to the technical field of food processing. Background technique [0002] Fucoxanthin (fucoxanthin) is a carotenoid substance, which is mostly distributed in algae, marine phytoplankton, and aquatic shellfish. Fucoxanthin has a long conjugated double bond and contains allene and alkylene oxide. This special structure makes it have a variety of biological activities, including anti-tumor, weight loss, blood lipid lowering, anti-oxidation, and blood sugar regulation. However, due to its highly unsaturated structure, fucoxanthin is for Factors such as light, oxygen, temperature, enzymes, and PH value are unstable, prone to oxidation and isomerization, and are difficult to store for a long time. In addition, the low water solubility of fucoxanthin limits its application in water-containing foods. [0003] Palm stearin is the solid part separated from palm oil after freezing and crystallization. I...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23P10/30A61K31/336A61P35/00A61P3/04A61P39/06A61P3/06
CPCA23V2002/00A61K31/336A23V2200/236
Inventor 陈西广王璇璇程晓杰孔明冯超刘雅
Owner OCEAN UNIV OF CHINA
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