Preparation method of pectin emulsiongel capable of stably loading fat-soluble active ingredients

Abstract

The invention provides a preparation method of pectin emulsiongel capable of stably loading fat-soluble active ingredients, and belongs to the technical field of agricultural product processing. According to the method, Wenzhou mandarin orange peel is used as a raw material, pectin is subjected to low esterification modification by adopting an ultrahigh pressure assisted enzyme method, and the low-ester pectin having high gel property and emulsion stability is prepared, and fat-soluble nutritional ingredients such as carotenoid can be stably loaded. Besides, calcium-sugar alcohol is used for inducing the pectin emulsiongel to load fat-soluble active ingredients, and the prepared product is good in stability, high in dispersity, high in bioavailability and suitable for development of low-calorie functional semi-solid foods.

Description

technical field

[0001] The invention relates to the technical field of gel processing, in particular to an emulsion gel, in particular to a preparation method of a pectin emulsion gel capable of stably loading fat-soluble active ingredients. Background technique

[0002] Natural fat-soluble active ingredients such as carotenoids and flavonoids have various physiological functions such as anti-oxidation, anti-virus, enhancing human immunity, and anti-cancer and anti-cancer. However, due to the low solubility and poor stability of fat-soluble nutrients in the digestion process, they are easy to Transformation or degradation occurs, resulting in lower stability and bioavailability of dietary fat-soluble nutrients.

[0003] Pectin is a polysaccharide substance widely present in plant cell walls, and has excellent functional properties such as gelling, emulsifying, and stabilizing. The FAO / WHO Joint Committee on Food Additives recommends pectin as a safe natural food additive wi...

Examples

Embodiment 1

[0025] 1) Pectin extraction: blanching the satsuma mandarin peel to inactivate the enzyme at 100°C for 5 minutes, then freeze-drying and grinding it into powder, taking 10g of satsuma mandarin peel powder and 1M citric acid-sodium citrate buffer solution at a ratio of 1:40 , then adjust the pH to 1.4, extract in a water bath at 85°C for 70 minutes, centrifuge and precipitate with 2 times the volume of anhydrous ethanol, centrifuge, and dry for later use;

[0026] 2) Low-esterification modification of pectin: prepare 1% (W / W) pectin solution with the pectin extracted in step 1), add pectin methylesterase to make the concentration 100PEU / mL, and use high Immediately after the static pressure treatment (400MPa / 30℃ / 8min), boil water for 5 minutes, centrifuge and precipitate with 2 times the volume of absolute ethanol, centrifuge, and dry to obtain low-ester citrus pectin;

[0027] 3) Preparation of pectin emulsion: prepare an aqueous solution with a concentration of 1.0% (W / W) of ...

Embodiment 2

[0030] 1) Pectin extraction: blanching the satsuma mandarin peel to inactivate the enzyme at 100°C for 5 minutes, then freeze-drying and grinding it into powder, taking 10g of satsuma mandarin peel powder and 1M citric acid-sodium citrate buffer solution at a ratio of 1:40 , then adjust the pH to 1.4, extract in a water bath at 85°C for 70 minutes, centrifuge and precipitate with 2 times the volume of anhydrous ethanol, centrifuge, and dry for later use;

[0031] 2) Low-esterification modification of pectin: prepare 1% (W / W) pectin solution with the pectin extracted in step 1), add pectin methylesterase to make the concentration 100PEU / mL, and use high Immediately after static pressure treatment (200MPa / 40℃ / 12min), boil water for 5 minutes, and after centrifugation, precipitate with 2 times the volume of absolute ethanol, centrifuge, and dry to obtain low-ester citrus pectin;

[0032] 3) Preparation of pectin emulsion: prepare an aqueous solution with a concentration of 1.0% (...

Embodiment 3

[0035] 1) Pectin extraction: blanching the satsuma mandarin peel to inactivate the enzyme at 100°C for 5 minutes, then freeze-drying and grinding it into powder, taking 10g of satsuma mandarin peel powder and 1M citric acid-sodium citrate buffer solution at a ratio of 1:40 , then adjust the pH to 1.4, extract in a water bath at 85°C for 70 minutes, centrifuge and precipitate with 2 times the volume of anhydrous ethanol, centrifuge, and dry for later use;

[0036]2) Low-esterification modification of pectin: prepare 1% (W / W) pectin solution with the pectin extracted in step 1), add pectin methylesterase to make the concentration 100PEU / mL, and use high Immediately after static pressure treatment (300MPa / 30℃ / 10min), boil water for 5 minutes, and after centrifugation, precipitate with 2 times the volume of absolute ethanol, centrifuge, and dry to obtain low-ester citrus pectin;

[0037] 3) Preparation of pectin emulsion: prepare an aqueous solution with a concentration of 1.0% (W...

technical field

[0001] The invention relates to the technical field of gel processing, in particular to an emulsion gel, in particular to a preparation method of a pectin emulsion gel capable of stably loading fat-soluble active ingredients. Background technique

[0002] Natural fat-soluble active ingredients such as carotenoids and flavonoids have various physiological functions such as anti-oxidation, anti-virus, enhancing human immunity, and anti-cancer and anti-cancer. However, due to the low solubility and poor stability of fat-soluble nutrients in the digestion process, they are easy to Transformation or degradation occurs, resulting in lower stability and bioavailability of dietary fat-soluble nutrients.

[0003] Pectin is a polysaccharide substance widely present in plant cell walls, and has excellent functional properties such as gelling, emulsifying, and stabilizing. The FAO / WHO Joint Committee on Food Additives recommends pectin as a safe natural food additive wi...

Examples

Embodiment 1

[0025] 1) Pectin extraction: blanching the satsuma mandarin peel to inactivate the enzyme at 100°C for 5 minutes, then freeze-drying and grinding it into powder, taking 10g of satsuma mandarin peel powder and 1M citric acid-sodium citrate buffer solution at a ratio of 1:40 , then adjust the pH to 1.4, extract in a water bath at 85°C for 70 minutes, centrifuge and precipitate with 2 times the volume of anhydrous ethanol, centrifuge, and dry for later use;

[0026] 2) Low-esterification modification of pectin: prepare 1% (W / W) pectin solution with the pectin extracted in step 1), add pectin methylesterase to make the concentration 100PEU / mL, and use high Immediately after the static pressure treatment (400MPa / 30℃ / 8min), boil water for 5 minutes, centrifuge and precipitate with 2 times the volume of absolute ethanol, centrifuge, and dry to obtain low-ester citrus pectin;

[0027] 3) Preparation of pectin emulsion: prepare an aqueous solution with a concentration of 1.0% (W / W) of ...

Embodiment 2

[0030] 1) Pectin extraction: blanching the satsuma mandarin peel to inactivate the enzyme at 100°C for 5 minutes, then freeze-drying and grinding it into powder, taking 10g of satsuma mandarin peel powder and 1M citric acid-sodium citrate buffer solution at a ratio of 1:40 , then adjust the pH to 1.4, extract in a water bath at 85°C for 70 minutes, centrifuge and precipitate with 2 times the volume of anhydrous ethanol, centrifuge, and dry for later use;

[0031] 2) Low-esterification modification of pectin: prepare 1% (W / W) pectin solution with the pectin extracted in step 1), add pectin methylesterase to make the concentration 100PEU / mL, and use high Immediately after static pressure treatment (200MPa / 40℃ / 12min), boil water for 5 minutes, and after centrifugation, precipitate with 2 times the volume of absolute ethanol, centrifuge, and dry to obtain low-ester citrus pectin;

[0032] 3) Preparation of pectin emulsion: prepare an aqueous solution with a concentration of 1.0% (...

Embodiment 3

[0035] 1) Pectin extraction: blanching the satsuma mandarin peel to inactivate the enzyme at 100°C for 5 minutes, then freeze-drying and grinding it into powder, taking 10g of satsuma mandarin peel powder and 1M citric acid-sodium citrate buffer solution at a ratio of 1:40 , then adjust the pH to 1.4, extract in a water bath at 85°C for 70 minutes, centrifuge and precipitate with 2 times the volume of anhydrous ethanol, centrifuge, and dry for later use;

[0036]2) Low-esterification modification of pectin: prepare 1% (W / W) pectin solution with the pectin extracted in step 1), add pectin methylesterase to make the concentration 100PEU / mL, and use high Immediately after static pressure treatment (300MPa / 30℃ / 10min), boil water for 5 minutes, and after centrifugation, precipitate with 2 times the volume of absolute ethanol, centrifuge, and dry to obtain low-ester citrus pectin;

[0037] 3) Preparation of pectin emulsion: prepare an aqueous solution with a concentration of 1.0% (W...