Preparation method of high-embedding-rate microcapsule for powdering spice essential oil

A spice essential oil and microcapsule technology, which is applied in the field of food processing, can solve the problems of loss of volatile components, high time and energy consumption, and increased production costs, so as to reduce the loss of ingredients and flavor, enhance stability, and avoid agglomeration Effect

Pending Publication Date: 2022-06-03
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Patent Nos. ZL03134151.9 and ZL201310536076.1, in order to make up for the lack of emulsifying ability of wall materials, added a variety of emulsifiers such as monoglyceride, sucrose fatty acid ester, and Tween 80, which not only increased production costs, but also The use of a large amount of emulsifier may also cause caking of the product during storage
The preparation process of the patent No. ZL201510928123.6 includes primary membrane emulsification, secondary membrane emulsification, calcium chloride solidification, composite coagulation, and freeze-drying. and high energy consumption
The essential oil loading rate of the microcapsules described in the patent application document with application number CN201410588915.9 is low, which makes the market competitiveness of microcapsule products weak
In addition, in order to obtain a uniform and stable Zanthoxylum bungeanum essential oil and / or oleoresin emulsion, the invention subjected the emulsion to high-pressure homogenization for several times at 60-90°C for a total of 21-29 minutes, which may cause the Zanthoxylum bungeanum essential oil and oil Loss of volatile components in the resin, thereby affecting the pepper flavor and bioactivity of the product
In addition, the patent application documents with application numbers CN202110599653.6, CN202110298704.1 and CN202110244823.9 use the traditional emulsion spray drying method to prepare microcapsules, while the patent number ZL 201810178533.7 uses conventional single-layer composite coagulation combined with spray drying to prepare Microcapsules will have a certain impact on the storage stability of microcapsules

Method used

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  • Preparation method of high-embedding-rate microcapsule for powdering spice essential oil
  • Preparation method of high-embedding-rate microcapsule for powdering spice essential oil
  • Preparation method of high-embedding-rate microcapsule for powdering spice essential oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Example 1: Preparation of spice essential oil microcapsules containing different quinoa protein-xanthan gum concentration ratios

[0052] The preparation method of spice essential oil microcapsules containing different quinoa protein-xanthan gum concentration ratios, the steps are as follows:

[0053] (1) prepare quinoa protein-xanthan gum mixed solution to obtain protein-polysaccharide mixed solution;

[0054] (2) preparing quinoa protein-xanthan gum covalent graft;

[0055] (3) preparation of quinoa protein-xanthan gum covalent graft-stabilized spice essential oil nanoemulsion;

[0056] (4) adjusting the pH of the nanoemulsion with acetic acid to prepare negatively charged complex coagulation microcapsules, and stirring in an ice bath to promote the complex coagulation reaction;

[0057] (5) adding chitosan oligosaccharide solution to the microcapsule suspension obtained in step (4), and carrying out secondary electrostatic coating to the microcapsules;

[0058] (6...

Embodiment 2

[0069] Example 2: Preparation of spice essential oil microcapsules using quinoa protein-xanthan gum covalent grafts prepared under different conditions as wall materials

[0070] Compared with Example 1, in this example, the concentration ratio of quinoa protein and xanthan gum in step (1) was fixed to 2:1, and the different quinoa protein-xanthan gum covalent linkages in step (2) were compared. Effects of branch preparation conditions on the quality of microcapsules.

[0071] Table 2 Effects of different covalent graft preparation conditions on the quality of microcapsules

[0072]

[0073]

[0074] It can be seen from Table 2 that the quinoa protein-xanthan gum covalent grafts prepared under different conditions can successfully embed various spice essential oils, and the obtained microcapsules have high encapsulation rate and loading rate. Moreover, the different preparation conditions of the covalent grafts did not significantly change the particle size of the obtai...

Embodiment 3

[0075] Example 3: Preparation of spice essential oil microcapsules containing different core-to-wall ratios

[0076]Compared with Example 1, in this example, the concentration ratio of quinoa protein and xanthan gum in step (1) was fixed at 2:1 (complex coagulation pH=3.0), and the spice essential oil (core material) in step (3) was compared. ) and the ratio of quinoa protein-xanthan gum covalent graft (wall material) content (1:2~2:1) on the quality of microcapsules.

[0077] Table 3 Influence of core-wall ratio on the quality of microcapsules

[0078]

[0079] The results showed that the quality trends of the four kinds of spice essential oil microcapsules were consistent with the change of the core-to-wall ratio. The loading rate of essential oil continued to increase with the increase of the core-to-wall ratio, which was caused by the gradual increase of the ratio of the core material to the total mass of the microcapsules. When the core-to-wall ratio is 1:2 to 1:1, t...

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Abstract

The invention discloses a preparation method of a high-embedding-rate microcapsule for spice essential oil pulverization. The preparation method comprises the following steps: dissolving quinoa protein and xanthan gum into ultrapure water to obtain a protein-polysaccharide mixed solution; performing ultrasonic-assisted heat treatment to prepare a quinoa protein-xanthan gum covalent graft; spice essential oil is added into the covalent graft solution, and a spice essential oil nano emulsion is prepared; adjusting the pH value of the nano-emulsion to prepare composite coacervation microcapsules carrying negative charges; adding a chitosan oligosaccharide solution to carry out two-layer electrostatic coating on the microcapsule; and carrying out spray drying to obtain the spice essential oil microcapsule. According to the preparation method disclosed by the invention, the application range of the spice essential oil is enlarged, and the storage stability is also improved. The embedding rate of the prepared microcapsule and the spice essential oil is 96.05% or above, the loading rate is 40.79-42.02%, the obtained microcapsule does not have a caking phenomenon after being stored at 50 DEG C for 2 months, and the retention rate of the spice essential oil is 94% or above.

Description

technical field [0001] The invention relates to a preparation method of spice essential oil microcapsules, which realizes the powdering of essential oils, has high embedding rate and stability, and belongs to the field of food processing. Background technique [0002] Spice essential oil is an oily liquid extracted from spices (such as pepper, pepper, Chinese prickly ash, garlic) by solvent extraction, distillation, supercritical extraction, subcritical extraction, etc. It has the characteristics of rich aroma, unique flavor and convenient use. Food additives and condiments are used. In addition, because it is rich in biologically active substances, spice essential oils also have physiological activities such as bactericidal, antioxidant, anti-inflammatory, analgesic, and hypolipidemic. [0003] Since spice essential oils are volatile oils obtained from spices, flavor substances and active substances in essential oils are easily lost due to environmental factors such as lig...

Claims

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Application Information

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IPC IPC(8): A23L27/10A23L29/00A23L29/30A23P10/30A23L5/30A23L33/185A23L33/125
CPCA23L27/11A23L29/045A23L29/30A23P10/30A23L5/32A23L33/185A23L33/125A23V2002/00A23V2200/30A23V2300/10A23V2300/24A23V2300/48A23V2250/5086A23V2250/511A23V2250/5482Y02P20/54
Inventor 张慜陈凯王明奇邓德伟
Owner JIANGNAN UNIV
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