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A kind of preparation method of sustained-release anthocyanin microcapsules

A technology of microcapsules and anthocyanins, which is applied in the forming of food, the function of food ingredients, and food ingredients containing natural extracts, etc. It can solve the problems of anthocyanins being easily damaged, poor slow-release effect, and low embedding rate, etc. problem, to achieve enhanced bioavailability, accelerated dehydration, and reduced enzymatic browning

Active Publication Date: 2021-07-02
HENAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, materials such as gelatin, chitosan, sodium alginate or water-soluble dextrin are commonly used as microcapsule wall materials, which are prepared by dissolving anthocyanins in them and drying them. Low embedding rate, poor slow-release effect

Method used

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  • A kind of preparation method of sustained-release anthocyanin microcapsules

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Experimental program
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Effect test

Embodiment 1

[0028] A preparation method of slow-release anthocyanin microcapsules, the specific operation steps are as follows:

[0029] Step 1: Take peony petals at the flower bud stage, remove impurities and wash them, dry the surface moisture, and set aside; 700MHz microwave for 5 minutes to obtain pretreated materials.

[0030] Step 2, add 60 DEG C of distilled water in the pretreatment material, heat preservation treatment 10min, get the primary material; Add 2% phenylalanine, 3% salt and 1.7% citric acid of its mass in the primary material, stir Dissolving phenylalanine, salt and citric acid, beating to obtain a slurry; hydraulically filtering the slurry at a pressure of 30MP to obtain a filtrate; wherein, the amount of distilled water added is 1 / 3 of the mass of the pretreated material.

[0031] Step 3: Add modified starch, casein and maltodextrin to the filtrate, treat in a water bath at 55-60°C and stir until fully dissolved to obtain a mixed solution; wherein, the amount of modi...

Embodiment 2

[0038] A preparation method of slow-release anthocyanin microcapsules, the specific operation steps are as follows:

[0039] Step 1: Take peony petals at the flower bud stage, remove impurities and wash them, dry the surface moisture, and set aside; 710MHz microwave for 6 minutes to obtain pretreated materials.

[0040] Step 2, add 65 DEG C of distilled water in the pretreatment material, heat preservation treatment 8min, get the primary material; Add its mass fraction in the primary material to be 3% phenylalanine, 3.5% salt and 1.8% citric acid, Stir to dissolve and make an oar to obtain a slurry; hydraulically filter the slurry at a pressure of 35MP to obtain a filtrate; wherein the amount of distilled water added is 1 / 3 of the mass of the pretreated material.

[0041] Step 3: Add modified starch, casein and maltodextrin to the filtrate, treat in a water bath at 55-60°C and stir until fully dissolved to obtain a mixed solution; wherein, the amount of modified starch, casein...

Embodiment 3

[0048] A preparation method of slow-release anthocyanin microcapsules, the specific operation steps are as follows:

[0049] Step 1. Take peony petals at the flower bud stage, remove impurities and wash them, dry the surface moisture, and set aside; microwave at 720 MHz for 5 minutes to obtain pretreated materials.

[0050] Step 2, add 63 DEG C of distilled water in the pretreatment material, heat preservation treatment 10min, get the primary material; Add its mass fraction in the primary material to be 2.5% phenylalanine, 3.2% salt and 1.5% citric acid, Stir to dissolve, beating to obtain a slurry; hydraulically filter the slurry at a pressure of 40MP to obtain a filtrate; wherein, the amount of distilled water added is 1 / 2 of the mass of the pretreated material.

[0051] Step 3: Add modified starch, casein and maltodextrin to the filtrate, treat in a water bath at 55-60°C and stir until fully dissolved to obtain a mixed solution; wherein, the amount of modified starch, casei...

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Abstract

The invention relates to a preparation method of slow-release anthocyanin microcapsules, which belongs to the field of microcapsules, and comprises the following steps: petal raw materials are processed for greening; heating water for heat preservation, adding phenylalanine, salt and citric acid, and beating after dissolving , press filtration to obtain the filtrate; dissolving modified starch, casein and maltodextrin in the filtrate, and spray drying to obtain microcapsule I; dissolving sodium caseinate and vitamin C in the filtrate, wrapping microcapsule I to prepare II; dissolving sodium alginate in the filtrate, wrapping microcapsule II to prepare microcapsule III; dissolving sodium alginate and maltodextrin in water, wrapping microcapsule III, and drying to prepare finished anthocyanin microcapsules. In this method, pretreatment is carried out during the extraction process of anthocyanins to reduce the degradation of anthocyanins and enhance the stability; secondly, different wall materials are used to wrap the anthocyanin particles in multiple layers to improve the embedding rate and enhance the stability. The sustained release effect improves its usability in functional products and promotes the physiological functions.

Description

technical field [0001] The invention belongs to the field of microcapsules, and in particular relates to a preparation method of slow-release anthocyanin microcapsules. Background technique [0002] Microcapsule technology, also known as microcapsule embedding technology, or microcapsule granulation technology, is to wrap solid, liquid or even gas in a tiny, airtight capsule, so as to effectively control the release of the wrapped core material so as to protect It is a process that is not affected by external conditions. Usually, the material constituting the shell of the microcapsule is called "wall material" or "coating", and the material wrapped inside the microcapsule is called "capsule core" or "core material". The core material can be solid, liquid or gaseous. my country has long begun to study the application of this technology in the food field, powdering liquid food, isolating active ingredients in food from the environment, and protecting ingredients that are sen...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/105A23L33/19A23L33/15A23L33/10A23P10/30A23L29/30A23L29/00
CPCA23V2002/00A23L29/03A23L29/30A23L33/10A23L33/105A23L33/15A23L33/19A23P10/30A23V2200/30A23V2250/21A23V2250/54246A23V2250/5114A23V2250/708
Inventor 刘伟尹冬雪侯小改薛娴张利霞贾琦石
Owner HENAN UNIV OF SCI & TECH
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