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Tea polyphenol microcapsules with fixed-point release characteristics and application thereof

A technology for tea polyphenols and microcapsules, applied in the field of tea polyphenol microcapsules, can solve the problems of inability to effectively prevent damage, rapid loss of tea polyphenols, poor physiological compatibility, etc., and achieves perfect capsule shape, stable blood sugar, and easy access to materials. Effect

Inactive Publication Date: 2017-12-12
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These materials have their own limitations, such as complex process, easy residue, poor physiological compatibility, etc.
It has also been reported that the use of starch with high safety and good pore-forming properties to carry tea polyphenols can play a role similar to "embedding" on the adsorbate, but this simple physical adsorption has a small force and is difficult to absorb during the digestion process. The loss of tea polyphenols is faster and more, and it cannot effectively prevent the damage of tea polyphenols by adverse factors in the environment.

Method used

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  • Tea polyphenol microcapsules with fixed-point release characteristics and application thereof
  • Tea polyphenol microcapsules with fixed-point release characteristics and application thereof
  • Tea polyphenol microcapsules with fixed-point release characteristics and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Preparation of modified starch: The modified starch prepared in this example is porous corn starch.

[0046] Accurately weigh 15g of raw corn starch on a dry basis, place it in a 250°C Erlenmeyer flask, add a certain amount of sodium acetate buffer to adjust the pH to 4.8, and configure it into a starch milk solution with a concentration of 20% (i.e. 200g / L). Preheat in a water bath for 15 minutes. Accurately weigh the α-amylase and glucoamylase of 2.8% (the quality of enzyme accounts for the percentage of starch dry basis mass), (1:2), wherein the enzyme activity of α-amylase is 1500U / g, and the enzyme activity of glucoamylase is 10 10,000 U / g, the enzyme dosage ratio of α-amylase and glucoamylase is 1:2, use acetate buffer to make enzyme solution, transfer all the enzyme solution to starch suspension and time it accurately, and react in a constant temperature oscillator After 16 hours, 5ml of 40g / L sodium hydroxide solution was added to terminate the reaction. Centr...

Embodiment 2

[0049] Sodium alginate and chitosan were used as wall materials, and the effect of the concentration of chitosan solution on the embedding rate should be considered when the modified starch was used for secondary embedding after absorbing tea polyphenols.

[0050] Add 1.5g of modified starch and 20ml of tea polyphenol solution with a concentration of 25mg / ml to the beaker, place it in a constant temperature water bath shaker at 20°C, and absorb at 110r / min for 60min. Take out the beaker, add 10ml of sodium alginate solution with a mass concentration of 0.05% (ie 0.5g / L) therein, after mixing evenly, add 25mL of a calcium chloride solution with a concentration of 1.2% (ie 12g / L) and use the volume fraction In the mixed solution of chitosan solution 25ml of different mass concentrations (0.01%, 0.05%, 0.10%, 0.20%, 0.30%) prepared by 8% glacial acetic acid, adjust the pH of the mixed solution to be 3. The impact is shown in Table 1.

[0051] Table 1 The effect of mass concentra...

Embodiment 3

[0055] Weigh 1.5g of the modified starch prepared in Example 1, and 25ml of the TP solution with a concentration of 25mg / ml was shaken and adsorbed for 60min, then mixed evenly with 10ml of 0.15% (w / v) sodium alginate solution, and pumped into 25ml of 0.1% (w / v) chitosan solution and 1.2% (w / v) CaCl 2 25ml of the mixed solution, reacted for 10min, collected by filtration and washed three times with distilled water, then put the tea polyphenol carrying system in a vacuum oven at 40°C for drying to obtain the tea polyphenol carrying system. The tea polyphenols loading capacity of the carrier system was determined to be 167.4 mg / g by the Folin's phenol method.

[0056] The tea polyphenol delivery system of this example was used to measure the release rate of tea polyphenols in simulated intestinal juice after being treated in simulated gastric juice for 0.5 h and 2.0 h by the Folin method.

[0057] Tea polyphenol release rate = tea polyphenol content in intestinal juice / tea po...

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Abstract

The present invention discloses tea polyphenol microcapsules with fixed-point release characteristics and an application thereof, and belongs to the technical field of food. The present invention provides a constructed tea polyphenol carrier system with the fixed-point release characteristics by using modified starch as core material, combining sodium alginate and chitosan, and using a double layer embedding technology to protect the tea polyphenols from effects of a gastric environment and play functions of small intestines. An embedding rate of the prepared microcapsules is improved by 70% or above. After the fixed-point release of the tea polyphenols in the microcapsules, the tea polyphenol microcapsules can significantly realize a slow digestion of the starch and have a sustained release effect for postprandial blood glucose.

Description

technical field [0001] The invention relates to a tea polyphenol microcapsule with fixed-point release property and application thereof, belonging to the technical field of food. Background technique [0002] Tea polyphenols is a general term for a class of polyhydroxy compounds to exist in tea. It is a natural antioxidant substance with a variety of physiological activities. It has a good inhibitory effect on the enzymatic hydrolysis of starch and can help achieve Slow digestion and absorption, continuous release of energy, maintenance of postprandial blood sugar homeostasis, and prevention of various diet-related chronic diseases have become a research hotspot in the fields of food science and modern nutrition. However, tea polyphenols have poor stability, are sensitive to environmental factors, and are easily destroyed. Therefore, when the body directly ingests tea polyphenols, tea polyphenols are sensitive to the digestive environment, and the transport efficiency of tea...

Claims

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Application Information

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IPC IPC(8): A23L33/105A23L33/125A23P10/30A61K36/82A61K9/50A61K47/36A61P3/04
CPCA23L33/105A23L33/125A23P10/30A23V2002/00A61K9/5036A61K9/5073A61K36/82A23V2250/21A23V2250/5118A23V2200/328
Inventor 张根义刘天棋
Owner JIANGNAN UNIV
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