Antioxidant emulsion for improving bioavailability of curcumin as well as preparation method and application thereof

A technology of curcumin and emulsion, applied to antioxidant emulsion and preparation method and application field thereof, can solve the problems of low bioavailability of curcumin, easy oxidation and instability of fat substitutes, etc., achieves protection of antioxidant activity, The effect of delaying release and improving utilization

Pending Publication Date: 2019-12-10
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to overcome the defects of the prior art, to provide an anti-oxidation emulsified product that improves the bioavailability of curcumin and its preparation method and application, thereby solving the problem of low bioavailability of curcumin and easy oxidation of fat substitutes , unstable technical issues

Method used

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  • Antioxidant emulsion for improving bioavailability of curcumin as well as preparation method and application thereof
  • Antioxidant emulsion for improving bioavailability of curcumin as well as preparation method and application thereof
  • Antioxidant emulsion for improving bioavailability of curcumin as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Pork lean meat is lean lean meat from hind legs, after removing connective tissue and surface fat, weigh 1400g, pig backfat 240g, ice water 500g, fat substitute 480g (of which egg white protein isolate 28.8g, linseed oil 383.5392g, turmeric Vegetables 0.4608g, water 67.2g), salt 42g, compound phosphate 6g, monosodium glutamate 4g, white pepper 6g, sodium nitrite 0.004g.

[0050] Preparation of curcumin-egg white protein isolate high concentration emulsion:

[0051] After dissolving 28.8g of egg white protein isolate powder in 67.2g of water and fully dissolving it, add 0.4608g of curcumin in 383.5392g of linseed oil, and dissolve it with an ultrasonic cell breaker (390W, 60min), then put the oil phase and the water phase in a blender Mix at 13,500 rpm for 2 minutes to prepare egg white protein isolate-curcumin high-concentration emulsion, and refrigerate at 4°C (<24h) for later use;

[0052] The making method of meat sausage is finished according to the following steps...

Embodiment 2

[0060] Pork lean meat is lean lean meat from hind legs, after removing connective tissue and surface fat, weigh 1400g, pig backfat 180g, ice water 500g, fat substitute 420g (of which egg white protein isolate 25.2g, linseed oil 335.5968g, turmeric Vegetables 0.4032g, water 58.8g), salt 42g, compound phosphate 6g, monosodium glutamate 4g, white pepper powder 6g, sodium nitrite 0.004g.

[0061] Preparation of curcumin-egg white protein isolate protein high concentration emulsion:

[0062] After dissolving 25.2g of egg white protein isolate powder in 58.8g of water and fully dissolving it, add 0..4032g of curcumin to 335.5968g of linseed oil, dissolve it with an ultrasonic cell breaker (390W, 60min), and then separate the oil phase and the water phase Mix in a mixer at 13,500 rpm for 2 minutes to prepare egg white protein isolate-curcumin high-concentration emulsion, and refrigerate at 4°C (<24h) for later use;

[0063] The making method of sausage is identical with embodiment 1...

Embodiment 3

[0065] Pork lean meat is lean lean meat from hind legs, after removing connective tissue and surface fat, weigh 1400g, pig backfat 120g, ice water 500g, fat substitute 480g (of which egg white protein isolate 28.8g, linseed oil 383.5392g, turmeric Vegetables 0.4608g and water 67.2g), salt 42g, compound phosphate 6g, monosodium glutamate 4g, white pepper powder 6g, sodium nitrite 0.004g.

[0066] Preparation of curcumin-egg white protein isolate high concentration emulsion:

[0067] After dissolving 28.8g of egg white protein isolate powder in 67.2g of water and fully dissolving it, add 0.4608g of curcumin in 383.5392g of linseed oil, and dissolve it with an ultrasonic cell breaker (390W, 60min), then put the oil phase and the water phase in a blender Mix at 13,500 rpm for 2 minutes to prepare egg white protein isolate-curcumin high-concentration emulsion, and refrigerate at 4°C (<24h) for later use;

[0068] The making method of sausage is identical with embodiment 1.

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Abstract

The invention discloses an antioxidant emulsion for improving bioavailability of curcumin as well as a preparation method and an application thereof. The emulsion comprises egg white isolated proteinpowder, vegetable oil, curcumin and water, wherein curcumin is embedded by high-concentration emulsion, so that the bioavailability of curcumin can be improved, and the antioxidant performance of a product can be improved by taking the antioxidant emulsion as a fat substitute in emulsified sausage. According to the antioxidant emulsion disclosed by the invention, the curcumin is dissolved in the vegetable oil by an ultrasonic dissolution improving method to construct the high-concentration emulsion along with non-meat protein, so that the effects of improving the bioavailability of the curcumin and optimizing the fatty acid composition in the emulsified sausage are achieved; the condition that the emulsified sausage is easy to oxidize in the storage process is effectively relieved; meanwhile, the demand of the current consumers in pursuit of the fatty acid balanced type emulsified sausage product is met; the method for improving the product formula is provided for enterprises; and therequired equipment is simple, the operation is simple and convenient, the operability is high, and the antioxidant emulsion is suitable for wide popularization and application.

Description

technical field [0001] The invention relates to an anti-oxidation emulsion for improving the bioavailability of curcumin, a preparation method and application thereof, and belongs to the technical field of food processing. Background technique [0002] Curcumin, which comes from the plant turmeric, is a hydrophobic phenolic compound. Studies have shown that the enol structure and phenolic hydroxyl group of curcumin play an important role in antioxidant properties. However, because it is insoluble in water, insoluble under acidic conditions, and unstable under neutral and alkaline conditions, the absorption rate of human body is greatly reduced, thereby limiting the application of curcumin in food and other industries. Studies have shown that the use of embedding systems to prepare complexes such as gels, emulsions, microparticles and nanoparticles can greatly improve the stability and bioavailability of curcumin. The biodegradability, biocompatibility, safety, sustainabilit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/105A23L33/12A23L33/17
CPCA23L33/17A23L33/12A23L33/105A23V2002/00A23V2250/2112A23V2200/30
Inventor 王鹏方艾虎王越溪徐幸莲
Owner NANJING AGRICULTURAL UNIVERSITY
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