Rosa roxburghii tratt fruit VC micro-capsules and preparation method thereof

A technology of microcapsules and prickly pears, applied in food ingredients as antioxidants, food forming, food science, etc., can solve problems such as unstable properties and limited applications, and achieve easy storage and transportation, rich nutrition, and expandable performance and the effect of the scope

Active Publication Date: 2018-03-20
NANJING INST FOR THE COMPREHENSIVE UTILIZATION OF WILD PLANTS CHINA COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented technology uses yeast-cell walls (YCCs), which are protective layers on both sides of peanuts' shell membranes that help them stay fresh longer during storage or shipping. These YCCs can be used alone without affecting their functionality. They also expand upon exposure to certain substances like alcohol, making it useful for various applications such as medicine or food products. Overall, this new type of capsules made from these materials provide an excellent solution for creation of safe and efficient sources of valuable chemical compounds called cilostats.

Problems solved by technology

This patented problem addressed in this patents relates to developing methods for extracting valuable compounds (vital) from plants called lyroscia rusca L., especially those containing α -galactosylceramol, beta carotene, citric acid, quercetone, erythrospore complex, ellagitannins, lutein, taurine, caffeine, ribonucleotide, rhamnose, valerhodium nitrate, shelf life extension agents like alpha hydroxypropyl nicartarboxydimethylethane succinate sodium salt solution, enzymatically degradable micropores made through ion exchange reserves between different parts of plant materials, making them ideal candidates for encapling these useful elements.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment 1, the preparation of Rosa roxburghii juice VC microcapsules

[0038] (1) Select fresh Rosa roxburghii fruits, wash them with tap water, remove the stalks and seeds, rinse them with 90°C pure water for 3 minutes to protect the color, drain them and freeze them at -20°C. Thaw at room temperature, add 0.9% citric acid according to the weight of Rosa roxburghii fruit, soak for 30 min at 30°C according to the material-to-water ratio of 1:0.3, press and filter the Rosa roxburghii homogenate. Centrifuge at 10,000 rpm at 4°C for 30 min to obtain the thorn pear juice, which should be sealed and stored at low temperature and protected from light. The juice yield of Rosa roxburghii juice was 69%, the content of VC was 1687.3 mg / 100 mL, and the content of polyphenols was 2203.5 mgGA / 100 mL.

[0039] (2) Using Saccharomyces cerevisiae cells as the starting strain, wort medium was used to activate yeast cells and prepare seed liquid, and YPD medium was shaken for ferment...

Embodiment 2

[0045] Embodiment 2, the preparation of Rosa roxburghii juice VC microcapsules

[0046] (1) Select fresh Rosa roxburghii fruits, wash them with tap water, remove the stalks and seeds, and then quickly blanch the Rosa roxburghii fruits with 90°C pure water for 1 minute to protect the color, then drain them and freeze them at -20°C. Thaw at room temperature, add 1.1% citric acid according to the weight of Rosa roxburghii fruit, run the juicer for 1 s for rough extraction, then add pure water according to the ratio of material to water 1:0.2, and soak together for 45 minutes at a temperature of 20°C. min, the Rosa roxburghii homogenate was obtained by pressing and filtering with a juice extractor. Centrifuge at 10,000 rpm at 4°C for 30 min to obtain the thorn pear juice, which should be sealed and stored at low temperature and protected from light. The juice yield of Rosa roxburghii juice was 73%, the content of VC was 1812.4 mg / 100 mL, and the content of polyphenols was 2377.5 ...

Embodiment 3

[0052] Embodiment 3, the performance of Rosa roxburghii VC microcapsules embedded in whey protein

[0053] Compared with microcapsules entrapped with whey protein, VC entrapment rate increased by 2.3-4.4 times and polyphenol entrapment rate increased by 3.2-6.9 times compared with those without entrapment. The slow-release performance of the microcapsules was improved after embedding with whey protein, and the cumulative release rate in the simulated gastric juice in the first 2 hours decreased from 89.2% before embedding to 66.3%. Stored at 25°C, 75% relative humidity and 90% relative humidity at 25°C for 10 days, the content of VC and polyphenols in Rosa roxburghii VC microcapsules embedded with whey protein was above 98%. The difference was not significant; at 60°C, 75% relative humidity, and stored in the dark for 10 days, the VC retention rate was 87.2%, and the polyphenol retention rate was 90.8%. The results showed that the embedding rate and stability of Rosa roxburgh...

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Abstract

The invention provides rosa roxburghii tratt fruit VC micro-capsules and a preparation method thereof. The preparation method of the rosa roxburghii tratt fruit VC micro-capsules comprises the following steps of preparing rosa roxburghii tratt fruit juice, treating a yeast cell wall material, and preparing the rosa roxburghii tratt fruit VC micro-capsules. The rosa roxburghii tratt fruit juice istaken as a core material of the rosa roxburghii tratt fruit VC micro-capsules, and is prepared by the following steps of blanching rosa roxburghii tratt fruits, carrying out freezing-thawing, carryingout soaking, and carrying out juicing; the permeabilized yeast cell wall material is taken as a wall material of the rosa roxburghii tratt fruit VC micro-capsules, and is prepared by the following steps of performing permeabilization treatment on fermentative bacteris, carrying out washing by using water, carrying out centrifuging, and carrying out drying in vacuum at 60 DEG C; the core materialand the wall material are mixed under certain conditions, and then, vacuuming, embedding, water-washing and centrifuging are performed on the mixture so as to collect micro-capsules; and then, outer encapsulation is performed on the micro-capsules by utilizing a heat-modified whey protein solution, and water-washing, centrifuging and freezing-drying are carried out so as to obtain the rosa roxburghii tratt fruit VC micro-capsules which are rich in active ingredients including VC, polyphenols and so on; moreover, the rosa roxburghii tratt fruit VC micro-capsules are stable in properties, and good in sustained-release performance. The preparation method of the rosa roxburghii tratt fruit VC micro-capsules disclosed by the invention is simple, safe, efficient and high in bioavailability; moreover, sensitive functional components in the rosa roxburghii tratt fruit juice can be effectively protected, discomfort mouthfeel can be eliminated, sustained-release performance is enhanced, and health-care functions of the rosa roxburghii tratt fruits are improved. The rosa roxburghii tratt fruit VC micro-capsules can be used as a novel nutritious raw material or an antioxidant applicable in thefields of foods, feeds, daily necessities and so on.

Description

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Claims

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Application Information

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Owner NANJING INST FOR THE COMPREHENSIVE UTILIZATION OF WILD PLANTS CHINA COOP
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