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

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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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.