Preparation method of xanthophyll nanometer emulsion

A technology of lutein nanoemulsion and lutein, applied in food science and other directions, can solve problems such as affecting the sensory properties and quality of food products, complex chemical composition, etc., and achieve easy control of the operation process, good reproducibility, and improvement of dispersive effect

Active Publication Date: 2018-10-12
SHANGHAI JIAO TONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, nanoemulsion embedding technology has developed rapidly. Common construction methods use chemically synthesized emulsifiers and organic solvents to dissolve core materials. The chemical composition is complex, and safety issues need to be considered when applying in the food industry, and may affect food quality. Product sensory properties and quality

Method used

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  • Preparation method of xanthophyll nanometer emulsion
  • Preparation method of xanthophyll nanometer emulsion
  • Preparation method of xanthophyll nanometer emulsion

Examples

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Effect test

Embodiment 1

[0037] Prepare a sodium caseinate storage solution with a concentration of 5% (w / w) with deionized water, weigh 10 g of sodium caseinate powder, add deionized water to a total mass of 200 g, and stir magnetically at room temperature for 1 hour until completely dispersed , stand overnight at 4°C to completely dissolve sodium caseinate and balance; prepare lutein oil solution with corn oil, disperse it with ultrasound for 10 minutes, and then stand at 4°C in the dark for 48 hours to make it dissolve and balance, then centrifuge at 3000rpm for 15 minutes to take the supernatant saturated oil The solution is ready for use; take 27g of 5% (w / w) sodium caseinate stock solution, add deionized water to dilute to a total mass of 135g to obtain a 1% (w / w) sodium caseinate solution, take 135g of the aqueous phase and stir While adding 15g of saturated oil phase therein, after mixing evenly, use a high-speed shear emulsifier to shear and homogenize at 10000rpm for 2min to obtain a coarse e...

Embodiment 2

[0039] Prepare a sodium caseinate solution with a concentration of 2% (w / w) with deionized water, accurately weigh 3.6g of sodium caseinate powder, add deionized water to a total mass of 180g, and stir magnetically at room temperature for 1 hour to make it completely Disperse, stand overnight at 4°C to completely dissolve sodium caseinate and balance; prepare lutein oil solution with soybean oil, disperse with ultrasound for 10 minutes, and then stand at 4°C in the dark for 48 hours to dissolve and balance, then centrifuge at 3500rpm for 10 minutes to remove undissolved Lutein, take saturated oil solution for later use. Take 180g of the water phase, add 20g of lutein soybean oil solution to it, use a high-speed shear emulsifier to shear and homogenize at 8000rpm for 5min to obtain a coarse emulsion, add the above-mentioned coarse emulsion to a high-pressure homogenizer, and circulate homogeneously at 100MPa Seven times, a uniform and stable lutein nanoemulsion with controllabl...

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Abstract

The invention discloses a preparation method of xanthophyll nanometer emulsion, and relates to a preparation technology of the xanthophyll nanometer emulsion. Food grade sodium caseinate is selected as an emulsifying agent for emulsifying xanthophyll, and through high-speed shearing and high-pressure homogenizing, the xanthophyll nanometer emulsion is obtained. The average particle diameter of theprepared nanometer emulsion is 200-300nm, the nanometer emulsion is high in safety, the storage stability of the xanthophyll can be notable improved, and the chemical degradation of xanthophyll during storage can be reduced. According to the method, the particle diameter distribution is uniform and controllable, the technology is simple and easy to operate, and the repeatability is good; and theraw materials used for products are broad and easy to obtain, so that the xanthophyll nanometer emulsion is low in price, and the xanthophyll nanometer emulsion is high in safety, has certain nutrientvalue and biocompatibility and can be used for development of functional foods and health-care products.

Description

technical field [0001] The invention relates to a method for preparing a nanoemulsion used in the field of food processing, in particular to a method for preparing a lutein nanoemulsion, which belongs to the technical field of food preparation. Background technique [0002] In the food industry, it is often necessary to add active ingredients for nutritional fortification, which can increase the functionality of the food, increase the added value of the product, make up for the nutritional deficiencies in the original food, and improve the quality of the food to a certain extent. Carotenoid is a natural active ingredient, which has the physiological functions of scavenging free radicals, quenching singlet oxygen, preventing cardiovascular diseases, preventing chronic diseases such as atherosclerosis; lutein is a non-vitamin A containing Oxygenated carotenoids are the main pigment in the macula of the human eye. Deposition in this part can prevent cataracts and age-related ma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/30A23L29/00A23L5/10
CPCA23L5/17A23L5/32A23L29/03A23L29/04A23L29/045
Inventor 吴艳李季楠胡浩
Owner SHANGHAI JIAO TONG UNIV
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