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Tea polyphenol nanoparticle stabilized Pickering emulsion and preparation method thereof

A technology of nanoparticles and tea polyphenols, which is applied in emulsion delivery, chemical instruments and methods, skin care preparations, etc. It can solve the problems of low content of antioxidant functional components, unsatisfactory antioxidant effect, and low concentration of antioxidants. , to achieve the effects of improving oxidation stability, anti-oxidation efficiency, prolonging effective action time, and reducing toxic and side effects

Inactive Publication Date: 2022-06-28
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional anti-oxidation strategy is to encapsulate antioxidants in the oil phase or water phase of the emulsion to endow the Pickering emulsion with anti-oxidation function, which makes the concentration of antioxidants at the oil-water interface low, and the anti-oxidation effect is not ideal
In recent years, many papers have disclosed the use of chemical means to encapsulate antioxidants in Pickering stabilizers or to prepare Pickering stabilizers with antioxidant functions to endow Pickering emulsions with antioxidant functions, but these process steps often have complex and time-consuming processes. The reaction conditions are harsh, the content of antioxidant functional components is low, the antioxidant efficiency is low, and the toxicity and side effects are large.

Method used

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  • Tea polyphenol nanoparticle stabilized Pickering emulsion and preparation method thereof
  • Tea polyphenol nanoparticle stabilized Pickering emulsion and preparation method thereof
  • Tea polyphenol nanoparticle stabilized Pickering emulsion and preparation method thereof

Examples

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Effect test

example 1

[0037] A kind of preparation of the Pickering emulsion stabilized by cysteine ​​tea polyphenol nanoparticles, specifically comprises the following steps:

[0038] (1) preparation of water phase: the cysteine ​​EGCG nanoparticle is used as the stabilizer of Pickering emulsion, and it is mixed with deionized water into a solution whose mass concentration is 0.5%-4% as the water phase of Pickering emulsion;

[0039] (2) Preparation of Pickering Emulsion: Mix linseed oil with the water phase prepared in step (1) (water-oil ratio: 1:1), shear and emulsify (10000 rpm, 60 s) to obtain Pickering emulsion;

[0040] In this example, a gradient test was carried out on the mass concentration of cysteine ​​EGCG nanoparticles in step (1), and the mass concentrations were 0.5%, 1%, 2%, 3%, and 4%, respectively. EGCG nanoparticle-stabilized Pickering emulsions (denoted as 0.5-0.5ETP-1, 1-0.5ETP-1, 2-0.5ETP-1, 3-0.5ETP-1, 4-0.5ETP-1, respectively). The emulsion layer height of the emulsion is...

example 2

[0046] The preparation of a glycine tea polyphenol nanoparticle-stabilized Pickering emulsion specifically comprises the following steps:

[0047] (1) preparation of water phase: the glycine EGCG nanoparticle is used as the stabilizer of Pickering emulsion, and it is mixed with deionized water into a solution with a mass concentration of 4% as the water phase of Pickering emulsion;

[0048] (2) Preparation of Pickering Emulsion: Mix linseed oil with the water phase prepared in step (1) (water-oil ratio: 2:3-3:7), shear emulsification (10000 rpm, 60 s) to obtain Pickering lotion;

[0049] In this example, a gradient test is carried out on the oil phase volume fraction in step (2). The volume fraction of linseed oil to the total system is 40%, 50%, 60%, and 70%, respectively. Pickering emulsions (denoted as 4-0.4ETP-2, 4-0.5ETP-2, 4-0.6ETP-2, 4-0.7ETP-2, respectively). The height of the emulsified layer of the emulsion is affected by the volume fraction of the oil phase. The l...

example 3

[0051] The preparation of a gelatinous glycine tea polyphenol nanoparticle-stabilized Pickering emulsion specifically comprises the following steps:

[0052] (1) preparation of water phase: the glycine EGCG nanoparticle is used as the stabilizer of Pickering emulsion, and it is mixed with deionized water into a solution with a mass concentration of 0.5% as the water phase of Pickering emulsion;

[0053] (2) Preparation of Pickering Emulsion: Mix linseed oil with the water phase prepared in step (1) (water-oil ratio: 2:3-3:7), shear emulsification (10000 rpm, 60 s) to obtain Pickering lotion;

[0054] (3) Preparation of gelatinous Pickering emulsion: add 2% PEG aqueous solution (the volume ratio of emulsion to PEG aqueous solution is 9:1) to the emulsion obtained in step (2), and then shear and emulsify (10000 rpm). , 30 s) to obtain a gel-like Pickering emulsion;

[0055] In this example, by simply adding PEG aqueous solution to the obtained low-concentration and fluid Picke...

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Abstract

The invention belongs to the technical field of emulsion preparation, and discloses Pickering emulsion with stable tea polyphenol nanoparticles and a preparation method of the Pickering emulsion. The method specifically comprises the following steps: taking tea polyphenol nanoparticles with an antioxidant function as a stabilizer of the Pickering emulsion, taking an aqueous solution of the tea polyphenol nanoparticles as a water phase of the emulsion, taking vegetable oil or an organic solvent as an oil phase of the emulsion, mixing the tea polyphenol nanoparticles and the water phase, and performing high-speed shearing to obtain the oil-in-water type Pickering emulsion. The stabilizer has a remarkable anti-oxidation function, the concentration of the antioxidant on an oil-water interface can be effectively increased, and the anti-oxidation efficiency of the emulsion is improved. The preparation technology is simple and efficient, industrialization is easy to achieve, and the prepared emulsion is high in stability, high in antioxidant efficiency and long in acting time and has wide application prospects in the field of packaging and transferring of bioactive substances in food, medicine and cosmetics.

Description

technical field [0001] The invention belongs to the technical field of Pickering emulsion preparation and its application, in particular to a Pickering emulsion stabilized by tea polyphenol nano-particles and having remarkable antioxidant properties and a preparation method thereof. Background technique [0002] Pickering emulsion is an emulsion that uses solid particles instead of surfactants to stabilize the oil-water interface. It has the characteristics of good stability, low toxicity and environmental protection. Pickering emulsions are often used for encapsulation and delivery of lipophilic or chemically unstable functional substances. However, these bioactive substances are very sensitive to light, heat, pH, etc. Even if they are encapsulated in Pickering emulsions, they are still easily oxidized, and the oxidation products have a great impact on the stability and quality of the emulsions. Many studies have found that the oxidation reaction in Pickering emulsion main...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C09K15/14C09K23/00A61K8/06A61K8/49A61K8/9789A61K9/107A61K47/22A61K47/46A61Q19/00A23L29/00A23L3/3472
CPCC09K15/14A61K47/22A61K47/46A61K9/107A61K8/498A61K8/9789A61K8/06A61Q19/00A23L29/03A23L3/3472A61K2800/10A61K2800/522A23V2002/00A23V2200/02A23V2250/2132A23V2250/214
Inventor 李旭东童秋兰易增陈光灿陈翔宇
Owner SICHUAN UNIV
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