Pichia kudriavzevii embedded tea polyphenol microcapsules and preparation method thereof

Abstract

The invention provides pichia kudriavzevii embedded tea polyphenol microcapsules. The microcapsules are characterized in that tea polyphenol yeast microcapsules are specifically prepared through embedding tea polyphenols into yeast cells by utilizing adsorption and assimilation functions of the pichia kudriavzevii. A method is simple in operation steps and low in cost; the embedding rate reaches 68.75 percent and is much higher than that of microcapsule products in the prior art. The tea polyphenol yeast microcapsules prepared by the method also can keep the anti-oxidization performance of theoriginal tea polyphenols; meanwhile, the pichia kudriavzevii has heat resistance and acid and alkali resistance; the tea polyphenol microcapsules can be used for effectively improving the stability of the tea polyphenols under the conditions of illumination and the like.

Description

technical field

[0001] The invention relates to a method for preparing microcapsules in which tea polyphenols are embedded in Pichia kurdoris, and belongs to the field of food biotechnology. Background technique

[0002] Microencapsulation is a technique widely used in the pharmaceutical industry and in recent years has also begun to be widely used in the food industry. Microcapsules encapsulate active substances in a tiny space. The encapsulation can endow the active compounds with a certain degree of stability. The wall material can act as a physical barrier for oxygen or other molecules to prevent harmful reactions, and it can also control the core material. freed.

[0003] The stability and release properties of microcapsules are highly dependent on the composition of the wall material and a variety of carriers have been used including cyclodextrins, maltodextrins, modified starches, gums, proteins and nanoparticles, micelles or liposomes , but there are often problems...

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