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Dual-responsiveness burdock nano dietary fiber Pickering emulsion and preparation method thereof

A Pickering emulsion and soluble dietary fiber technology, applied in the fields of emulsion delivery, food science, pharmaceutical formulation, etc., can solve the problem that the sustained-release delivery of nutrients and pharmaceutical ingredients does not have a good solution, and achieves cost controllable and improved Sensitive, environmentally friendly effects

Active Publication Date: 2021-06-15
JIANGSU ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, nanocellulose can be used to ensure the stability of Pickering emulsions, but there are few reports on stimuli-responsive nanocellulose Pickering emulsions
Sustained-release delivery of nutrients and pharmaceutical ingredients also currently has no good solutions

Method used

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  • Dual-responsiveness burdock nano dietary fiber Pickering emulsion and preparation method thereof
  • Dual-responsiveness burdock nano dietary fiber Pickering emulsion and preparation method thereof
  • Dual-responsiveness burdock nano dietary fiber Pickering emulsion and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] (1) Extraction and preparation of burdock insoluble dietary fiber (IDF)

[0036] After cutting the fresh burdock into 3~5mm thin slices, blanching in boiling water for 6s to inactivate enzymes. Then add 5 times the volume of distilled water, crush it in a fruit and vegetable beater for later use; add low-temperature α-amylase according to 0.15% of the mass of fresh burdock, and enzymolyze it for 40 minutes at 60°C, pH=4.5, and ultrasonic power 160W, boil water Bath treatment for 5 minutes to inactivate enzymes; add glucoamylase according to 0.2% of the mass of fresh burdock, hydrolyze for 40 minutes under the conditions of 60°C, pH=6.0 and ultrasonic power 200W, treat in boiling water bath for 5 minutes to inactivate enzymes; add papaya according to 1% of the mass of fresh burdock For protease, ultrasonically hydrolyze for 60 minutes at an enzymatic hydrolysis temperature of 50°C, pH=6.0, and ultrasonic power of 160W, and treat in a boiling water bath for 5 minutes to i...

Embodiment 2

[0046] (1) Extraction and preparation of burdock IDF

[0047] After cutting the fresh burdock into 3~5mm thin slices, blanching in boiling water for 6s to inactivate enzymes. Then add 4 times the volume of distilled water, crush it in a fruit and vegetable beater for later use; add low-temperature α-amylase according to 0.15% of the mass of fresh burdock, and enzymatically hydrolyze it for 40 minutes at 60°C, pH 4.5, and ultrasonic power 160W. Bath treatment for 5 minutes to inactivate enzymes; add glucoamylase according to 0.2% of the mass of fresh burdock, hydrolyze for 40 minutes under the conditions of 60°C, pH 6.0 and ultrasonic power 200W, treat in boiling water bath for 5 minutes to inactivate enzymes; add papaya according to 1% of the mass of fresh burdock For protease, ultrasonically hydrolyze for 60 minutes under conditions of enzymolysis temperature 50°C, pH 6.0, and ultrasonic power 160W, and treat in a boiling water bath for 5 minutes to inactivate the enzyme. Ce...

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Abstract

The invention relates to a dual-responsiveness burdock nano dietary fiber Pickering emulsion and a preparation method thereof. The preparation method is characterized by comprising the following steps: step 1, extraction of burdock insoluble dietary fiber: under an ultrasonic condition, pulped burdock slices are subjected to three-step enzymolysis impurity removal by sequentially using alpha-amylase, glucoamylase and papain; step 2, carboxymethylation modification is carried out on the burdock insoluble dietary fiber; and step 3, high-pressure microjet homogenization and ultrasonication are performed to prepare the carboxymethylated burdock nano dietary fiber; step 4, Fe3O4 coated BDNF nanoparticles are prepared by an in-situ coprecipitation method; and step 5, the Pickering emulsion is prepared. The stimuli-responsive Pickering emulsion is prepared through high-speed homogenization, is controllable in cost and environment-friendly, and has magnetic response and pH responsiveness, so that the effect of controlled release of load functional components is achieved.

Description

technical field [0001] The invention relates to a double-responsive burdock nano dietary fiber Pickering emulsion and a preparation method thereof, which belong to the technical field of food processing. Background technique [0002] Pickering emulsion is an emulsion stabilized by solid particles. Compared with traditional emulsion, Pickering emulsion has higher stability and biocompatibility. More importantly, using the stimuli-responsive behavior of solid particles, such as shear responsiveness, pH responsiveness, temperature responsiveness, light responsiveness, magnetic responsiveness, multiple responsiveness, etc., to prepare Pickering emulsions sensitive to specific environmental factors , so as to realize the release control of the encapsulated core material, improve its bioavailability and promote the exertion of the active effect, and the application prospect in the fields of food and pharmacy is very broad. [0003] Patent CN104127335A discloses a preparation proc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/22A23L29/00A23L29/10A23L5/30A23L33/105A61K47/38A61K31/12A61K31/337A61K9/107
CPCA23L33/22A23L29/06A23L29/10A23L5/32A23L29/015A23L29/03A23L33/105A61K47/38A61K31/12A61K31/337A61K9/107Y02A40/90
Inventor 冯进李莹崔莉柴智李春阳黄午阳
Owner JIANGSU ACAD OF AGRI SCI