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Preparation and application of green tea polyphenol microcapsules taking whey protein isolate (WPI) and maltodextrin (MD) as wall materials

A technology of green tea polyphenols and maltodextrin, which is applied in the fields of application, dairy products, and other dairy products, can solve the problems of reduced antioxidant capacity, extend the shelf life, ensure product quality, and improve bioavailability and stability. Effect

Inactive Publication Date: 2019-03-22
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since fresh cheese has not undergone the ripening process, its antioxidant capacity will be greatly reduced and the shelf life is only about 7 days

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0020] Example 1 spray drying method prepares green tea polyphenol microcapsules

[0021] Preparation of wall material whey protein isolate: Whey protein isolate (WPI) powder is mixed with sterile ultrapure water to prepare a 10% (w / w) solution, stirred magnetically to make it fully dissolved, and then placed in a 4°C refrigerator Leave in overnight to fully hydrate.

[0022] Preparation of wall material maltodextrin: swell maltodextrin (MD) in sterile ultrapure water for 12 hours, prepare a 10% (w / w) solution, and stir magnetically to make it fully dissolved.

[0023] Whey protein isolate and maltodextrin were mixed at a ratio of 1:1 to 4:1, adjusted to pH 7.6 with 10M NaOH and 1M HCl, and kept in a refrigerator at 4°C overnight to fully hydrate it. Keep at 85°C for 3 hours to partially graft whey protein and maltodextrin, and the reaction solution is the wall material solution. Cool to room temperature and store at 4°C for later use.

[0024] Preparation of core material ...

example 2

[0027] Example 2 freeze-drying method prepares green tea polyphenol microcapsules

[0028] Preparation of wall material whey protein isolate: Whey protein isolate (WPI) powder is mixed with sterile ultrapure water to prepare a 10% (w / w) solution, stirred magnetically to make it fully dissolved, and then placed in a 4°C refrigerator Leave in overnight to fully hydrate.

[0029] Preparation of wall material maltodextrin: swell maltodextrin (MD) in sterile ultrapure water for 12 hours, prepare a 10% (w / w) solution, and stir magnetically to make it fully dissolved.

[0030] Mix whey protein isolate and maltodextrin at a ratio of 1:1 to 4:1, adjust the pH to 7.6 with 10M NaOH and 1M HCl, and place it in a refrigerator at 4°C overnight to fully hydrate it. Keep at 85°C for 3 hours to partially graft whey protein and maltodextrin, and the reaction solution is the wall material solution. Cool to room temperature and store at 4°C for later use.

[0031] Preparation of core material ...

example 3

[0034] Application of example 3 freeze-drying microencapsulated green tea polyphenols in fresh cheese

[0035] Preparation of fresh cheese with green tea polyphenol microcapsules: Add rennet, starter, 0.5% (w / w) 1.5% citric acid to fresh milk to induce coagulation. The curds were collected aseptically and drained with cheesecloth. When the curd reached a temperature of about 35°C, different concentrations of freeze-dried green tea polyphenol microcapsules (0.5%, 1.5%, 2%, 5%) were added and the mixture was homogenized. The curd was pressed for 3h and sampled.

[0036] Two controls were used, including fresh cheese without any additions (regular cheese) and unencapsulated green tea polyphenol (GTE) rich cheese (1.5%). Other samples included different concentrations of encapsulated GTE-enriched fresh cheese. Six samples were kept at 4°C to study the microbial growth of fresh cheese added with GTE microcapsules and stored for 30 days.

[0037] The following indicators were det...

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Abstract

The invention relates to a preparation method of green tea extract microcapsules and application of the green tea extract microcapsules to fresh cheese. Whey protein isolate (WPI) and maltodextrin (MD) are mixed according to the ratio ranging from (1 to 1) to (4 to 1) to obtain a wall material; green tea extract green tea polyphenol (accounting for 5 percent (w / w) of the adding amount of the wallmaterial) is used as a core material; green tea polyphenol microcapsules are prepared by adopting two methods including freeze drying and spray drying, and are applied to the fresh cheese. Raw materials of the wall material comprise the WPI and MD, and have the characteristics of nutritional and functional properties, high covering rate, wide application range and the like. By adopting the preparation method provided by the invention, the problems that the green tea polyphenol has bitter and astringent tastes, low bioavailability and the like are successfully solved; the WPI and MD are effective wall materials for preparing the microcapsules, and anti-oxidization and antibacterial properties of the green tea polyphenol can be sufficiently expressed, so that the cheese has an anti-oxidization functional effect and the shelf life of the fresh cheese can be prolonged by about 10 days. The green tea extract microcapsules prepared by the preparation method can be used as a functional ingredient to be applied to dairy products and other baked products, the shelf life of the products is prolonged and the safety is high.

Description

technical field [0001] The invention belongs to the technical field of microcapsules, in particular to the use of whey protein isolate and maltodextrin as microcapsule wall materials to embed green tea extract green tea polyphenols and its application in fresh cheese. Background technique [0002] The functional food market is growing owing to consumer demand for healthy food. Awareness of the potential dangers of synthetic additives has led to an increased demand for naturally occurring bioactive compounds. [0003] Green tea has been linked to the prevention and reduction of various serious health conditions such as cancer, immune and cardiovascular diseases. The main component of green tea is green tea polyphenols, accounting for about 30% of dry matter. Green tea polyphenols (GTE) have many functional properties such as anti-oxidation, anti-mutation, anti-cancer and anti-microbial. These excellent properties of green tea polyphenols have gained considerable attention ...

Claims

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Application Information

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IPC IPC(8): A23C19/09A23C19/10
CPCA23C19/09A23C19/10A23C2240/15
Inventor 李晓东张宇刘璐杨婉霜张秀秀赵铭琪郝欣悦
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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