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Emulsion for efficiently encapsulating resveratrol and application thereof

A technology of resveratrol and emulsion, which is applied in the field of food processing, can solve the problems of poor stability of essential oil emulsions, achieve the effects of improved solubility, excellent protection effect, and easy large-scale preparation

Active Publication Date: 2021-07-30
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the stability of essential oil emulsions is poor due to the Oswald ripening effect

Method used

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  • Emulsion for efficiently encapsulating resveratrol and application thereof
  • Emulsion for efficiently encapsulating resveratrol and application thereof
  • Emulsion for efficiently encapsulating resveratrol and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Example 1: Solubility of Resveratrol in Blended Oil Phase

[0044] When the volume ratio of peppermint essential oil in the oil phase is 0%, 10%, 30%, 50%, 70%, 90%, the solubility of resveratrol in the mixed oil phase of PO and SSO is measured according to the above method, and the results are shown infigure 1 . Such as figure 1 As shown, with the increase of PO content in the blended oil phase from 0% to 100%, the solubility of resveratrol in the blended oil phase increased gradually and then remained basically unchanged with the increase of the content of peppermint essential oil. When the content is 70%, the solubility of resveratrol is as high as 2928.67μg / mL. In conclusion, compared with without PO, the solubility of blended oils relative to resveratrol can be significantly improved after adding PO, up to about 35 times.

Embodiment 2

[0045] Embodiment 2: the nanoemulsion formula selection of embedding resveratrol

[0046] Step (1): A certain volume of peppermint essential oil PO (0-100%) and a certain volume of sunflower oil SSO (0-100%) are prepared under certain conditions (avoiding light and vortexing for several minutes) according to the total volume of 100% , forming a blended oil phase.

[0047] Step (2): After a certain volume of the blended oil phase obtained in step (1) is mixed with a certain volume of sodium caseinate aqueous solution, the final concentration of the sodium caseinate solution is 1% (w / w), and the oil phase The final concentration of the sodium caseinate is 5% (w / w), and the stable nanoemulsion of sodium caseinate is formed through shear homogenization and high-pressure homogeneous treatment, wherein, the shear homogeneous condition is mixing under 10000rpm; the high-pressure homogeneous condition For: 600bar, 10 ℃ high-pressure homogeneous circulation treatment for 2min.

[004...

Embodiment 3

[0049] Example 3: Encapsulation of Resveratrol in Nanoemulsions

[0050] Step (1): According to the solubility of resveratrol in the blended oil phase, when the volume ratio of peppermint essential oil in the oil phase is 10%, 50%, and 90%, the initial addition amount of resveratrol is calculated by PO The increasing order of the content is: 1500, 2500, 2500 μg / mL were added to PO, and mixed for several minutes in the dark; then a certain volume of SSO was added, and then continued to mix for several minutes in the dark, to form a blended oil phase containing resveratrol ;

[0051] Step (2): After a certain volume of the blended oil phase obtained in step (1) is mixed with a certain volume of sodium caseinate aqueous solution, the final concentration of the sodium caseinate solution is 1% (w / w), and the oil phase The final concentration of the compound is 5% (w / w), and the nanoemulsion containing resveratrol is formed through shearing homogenization and high-pressure homogene...

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Abstract

The invention discloses an emulsion for efficiently encapsulating resveratrol and application of the emulsion, and belongs to the technical field of food processing. The preparation method comprises the following steps: firstly, screening mint essential oil (PO) as a green dispersant of resveratrol, preparing a mixture of PO and sunflower seed oil in any proportion as an internal oil phase, taking a sodium caseinate aqueous solution as a continuous phase, and preparing the resveratrol-containing nano-emulsion through a two-step emulsification process of high-speed shearing and high-pressure homogenization. The nanoemulsion provided by the invention has good storage stability. When the PO content is 50% or above, the retention rate of resveratrol reaches 80% or above after storage at 45 DEG C for 60 days, and the resveratrol can be well protected. The emulsion does not introduce any organic reagent, is simple and convenient to operate and easy to industrialize, and has the advantage of green production. Meanwhile, the emulsion disclosed by the invention is also applicable to encapsulation and protection of fat-soluble functional factors, and has the advantage of wide application range.

Description

technical field [0001] The invention relates to an emulsion for efficiently encapsulating resveratrol and its application, in particular to a method for encapsulating and protecting resveratrol by a mixed oil nanoemulsion stabilized by sodium caseinate, and belongs to the technical field of food processing. Background technique [0002] Resveratrol is a natural polyphenol with various physiological effects such as anti-oxidation, anti-inflammation, anti-cancer and cardiovascular protection. Resveratrol has low solubility in water and common triglyceride oils, and can be better dissolved in 70% ethanol, so it is classified as an amphipathic functional factor. However, due to its low water solubility and environmental sensitivity (oxygen, light, heat, etc.), resveratrol is easily oxidatively degraded during food processing, storage and digestion, thereby reducing its biological activity. Therefore, how to make resveratrol well compatible with food systems has become the key t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/105A23L29/10A23L29/00
CPCA23L33/105A23L29/10A23L29/04A23V2002/00A23V2200/30A23V2200/222A23V2250/2132
Inventor 梁丽谢振峰程昊
Owner JIANGNAN UNIV
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