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Method for preparing fish oil and resveratrol co-embedded microcapsule powder

A technology of resveratrol and microcapsules, which is applied in the field of food processing to achieve the effect of complete particles, low water activity and good thermal stability

Pending Publication Date: 2020-06-26
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, co-embedding of functional factors with different solubility becomes difficult

Method used

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  • Method for preparing fish oil and resveratrol co-embedded microcapsule powder
  • Method for preparing fish oil and resveratrol co-embedded microcapsule powder
  • Method for preparing fish oil and resveratrol co-embedded microcapsule powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Example 1: Preparation of fish oil and resveratrol co-embedded microcapsules

[0050] (1) Enzyme cross-linking of whey protein isolate: 1.67 g of transglutaminase was added to 56 mL of 25% whey protein isolate solution at pH 7 for cross-linking; wherein, the enzyme activity was 8 U / g protein, and the cross-linking temperature was 50°C, and the crosslinking time was 90 minutes.

[0051] (2) Preparation of emulsion: Add 3.52 mL of 0.0505 g / mL resveratrol ethanol solution to the cross-linked whey protein isolate aqueous solution, stir for 30 minutes, and prepare whey protein isolate-resveratrol nanoparticles ; Then, add 9.34g of fish oil, high-speed shearing at 16000rpm for 2 minutes, and homogenize 3 times at 10°C and 50MPa; finally, add a pH7 aqueous solution of gum arabic. The composition of the final emulsion is: by mass percentage, 15% whey protein isolate, 5% gum arabic, 10% fish oil, 0.19% resveratrol.

[0052] (3) Prepare whey protein isolate-resveratrol-gum arab...

Embodiment 2

[0062] Embodiment 2: the selection of wall material consumption

[0063] 1. Prepare WPI-stabilized fish oil and resveratrol emulsion with reference to step (2) of Example 1. The difference is that WPI is not enzymatically cross-linked and has different concentrations, such as 0.5%, 1%, 2%, 5%, 6% %, 10%, 12% and 15%, the specific methods are as follows:

[0064] Add 3.52mL 0.0505g / mL resveratrol ethanol solution to whey protein isolate aqueous solution, stir for 30 minutes, prepare whey protein isolate-resveratrol nanoparticles; then, add 9.34g fish oil, under 16000rpm condition Shear at high speed for 2 minutes, and homogenize 3 times under the conditions of 10°C and 50MPa. The composition of the final emulsion is: by mass percentage, 0.5%, 1%, 2%, 5%, 6%, 10%, 12% or 15% whey protein isolate and 10% fish oil.

[0065] Table 2 shows the content of resveratrol at the interface of fish oil emulsions stabilized with different concentrations of WPI. It can be seen from Table 2 ...

Embodiment 3

[0075] Embodiment 3: the selection of enzyme dosage

[0076] 1. Prepare co-embedded microcapsule powder with reference to the preparation method of Example 1. The difference is that the enzyme activity of transglutaminase is different, and no resveratrol is added. The specific method is as follows:

[0077] (1) Enzyme cross-linking of whey protein isolate: Add 1.04, 1.25, 1.67 g of transglutaminase to 56 mL of 25% whey protein isolate solution at pH 7 for cross-linking, and the corresponding enzyme activity is 5, 6, 8 U / g protein, the crosslinking temperature was 50°C, and the crosslinking time was 90 minutes.

[0078] (2) Preparation of emulsion: add 9.34g fish oil to the cross-linked whey protein isolate aqueous solution, shear at high speed for 2 minutes at 16000rpm, homogenize 3 times at 10°C and 50MPa; finally, add Gum Arabic pH 7 aqueous solution. The composition of the final emulsion is: by mass percentage, 15% whey protein isolate, 5% gum arabic, and 10% fish oil. ...

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Abstract

The invention discloses a method for preparing fish oil and resveratrol co-embedded microcapsule powder, and belongs to the technical field of food processing. The method comprises the following steps: mixing whey protein isolate treated by glutamine transferase and resveratrol, adding fish oil to form an oil-in-water emulsion, adding Arabic gum, and performing spray drying to obtain microcapsulepowder co-embedding fish oil and resveratrol, wherein the concentration of the whey protein isolate is 15%, the concentration of the Arabic gum is 5%, the content of the fish oil is 5-10%, and the content of the resveratrol is 0.1-0.3%. The fish oil and resveratrol co-embedded microcapsule powder is obtained by spray drying, wherein the embedding rate of the fish oil in obtained microcapsules is about 90%, and the embedding rate of the resveratrol is about 89%.

Description

technical field [0001] The invention relates to a method for preparing fish oil and resveratrol co-embedded microcapsule powder, which belongs to the technical field of food processing. Background technique [0002] Fish oil is rich in omega-3 unsaturated fatty acids, including eicosapentaenoic acid (EPA, C20:5) and docosahexaenoic acid (DHA, C22:6). Resveratrol (logP ~ 2.57-3.40) is a polyphenol compound with low solubility in fat and water. Fish oil and resveratrol have several functional properties including antioxidant and anti-inflammatory properties. Because of the hydrophobicity and oxidative instability of fish oil and resveratrol, their application in food is limited. Microcapsule technology forms a physical barrier around the functional factors to increase the solubility of the functional factors and reduce the influence of the external environment on them. Microencapsulation technology has been widely used for the embedding of single functional factors, and its...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/115A23L33/10A23P10/30A23L5/00A23L33/19A23L33/125A23L29/00
CPCA23V2002/00A23L5/00A23L29/06A23L33/10A23L33/115A23L33/125A23L33/19A23P10/30A23V2200/30A23V2250/5028A23V2250/54252A23V2300/10
Inventor 梁丽常旋程昊罗惠
Owner JIANGNAN UNIV
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