Microencapsulation method capable of increasing stability of anthocyanin, product prepared by microencapsulation method and use of product

Abstract

The invention discloses a microencapsulation method capable of increasing stability of anthocyanin, a product prepared by the microencapsulation method and use of the product. The microencapsulation method comprises the following steps of S1, using sodium alginate as a wall material, adding the sodium alginate and calcium carbonate to water, and performing swelling for 1-2h so as to obtain a wallmaterial gel system; S2, using anthocyanin obtained through a special preparation technology as a core material, sufficiently and uniformly mixing the wall material gel system with a anthocyanin solution for standby application so as to obtain a water phase; S3, mixing Span80 with vegetable oil so as to obtain an oil phase, mixing the water phase with the oil phase, performing magnetic stirring, and performing emulsifying so as to obtain W / O emulsion; and S4, adjusting the pH of the W / O emulsion to acid, mixing the W / O emulsion with a table salt buffer solution, performing standing for 1-2h, and separating the oil phase from the water phase so as to obtain liquid anthocyanin microcapsules. The anthocyanin is prepared through a special preparation technology, so that yield and purity are increased; and besides, the microencapsulation method and the drying condition of the anthocyanin are optimized through improved technological parameters, so that the structural stability of the anthocyanin is guaranteed, and the cost is reduced.

Description

technical field [0001] The invention relates to the field of pigment preparation. More specifically, the present invention relates to a microencapsulation method for improving the stability of anthocyanins and its products and uses. Background technique [0002] Anthocyanin (Anthocyanin) is a kind of water-soluble natural colorant, which has certain biological activities such as anti-oxidation and anti-inflammation. Therefore, the encapsulation technology is used to improve the stability of anthocyanins and expand the scope of application. [0003] At present, the commonly used methods for microencapsulation of anthocyanins include spray drying, liposome, and coacervation. Among them, spray drying is the most commonly used encapsulation technology in the food industry. During the spray drying process, the solvent evaporates quickly, and the active ingredient is instantly absorbed Retain to form an amorphous solid dispersion. This method has simple process and low cost, and...

AI Technical Summary

Problems solved by technology

[0002] Anthocyanin (Anthocyanin) is a kind of water-soluble natural colorant, which has certain biological activities such as anti-oxidation and anti-inflammation. Therefore, the encapsulation technology is used to improve the stability of anthocyanins and expand the scope of application

[0003] At present, the commonly used methods for microencapsulation of anthocyanins include spray drying, liposome, and coacervation. Among them, spray drying is the most commonly used encapsulation technology in the food industry. During the spray drying process, the solvent evaporates quickly, and the active ingredient is instantly absorbed Retain to form an amorphous solid dispersion. This method has simple process and low cost, and is suitable for active substances sensitive to temperature. The spray drying method has been proved to be effective in protecting polyphenol compounds, but its high temperature conditions are limited May degrade heat-sensitive anthocyanins

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