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Preparation method of Pickering high internal phase emulsion capable of loading astaxanthin for 3D printing

A high internal phase emulsion and dispersion technology, applied in the direction of additive processing, food science, etc., can solve the problems of no portability, low food safety, lack of biocompatibility and biodegradability, etc., and achieve strong stability , the protection of biologically active substances, the effect of excellent rheological properties

Pending Publication Date: 2022-08-05
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this method needs to be divided into two steps to prepare Pickering high internal phase emulsion, and does not load any nutrients, so the encapsulation efficiency is unknown
[0006] In general, the preparation of 3D printed foods based on Pickering high internal phase emulsions still has the following problems: most of the existing Pickering high internal phase emulsions used for 3D printing materials lack biocompatibility and biodegradability, making them Has low food safety; there is no Pickering high internal phase emulsion carrying substances that can meet people's specific nutritional needs

Method used

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  • Preparation method of Pickering high internal phase emulsion capable of loading astaxanthin for 3D printing
  • Preparation method of Pickering high internal phase emulsion capable of loading astaxanthin for 3D printing
  • Preparation method of Pickering high internal phase emulsion capable of loading astaxanthin for 3D printing

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] Embodiment 1: the preparation method of sea bass protein microgel particles

[0058] (1) Mix 500g sea bass meat with 5L of deionized water, and homogenize at 10000rpm for 2min; adjust the pH of the obtained sea bass meat homogenate to 10.5, stir at a rotating speed of 200rpm for 2.5h; centrifuge at 10000rpm for 30min to get the supernatant, The obtained supernatant was adjusted to pH 4.5; at 4° C. for 30 min, centrifuged at 8000 rpm for 15 min to leave a precipitate; after freeze-drying, sea bass protein powder was obtained;

[0059] (2) Prepare a 10wt% sea bass protein solution, stir and dissolve, hydrate at 4°C for 12 hours; adjust pH to 7, and place in a water bath at 80°C for 20 minutes; after cooling to room temperature, add gluten with 20U / g sea bass protein. After aminoamido transaminase, the cross-linking reaction was carried out at 45 °C for 4 hours, and a gel block was obtained after the reaction; 1 time of deionized water was added to the gel block, and a hig...

Embodiment 2

[0062] Example 2: Preparation method of Pickering high internal phase emulsion stabilized by sea bass protein microgel particles

[0063] Get the sea perch protein microgel particle dispersion liquid obtained in step (2) in Example 1, in terms of the sea perch protein concentration, add water and dilute to make the concentration of the microgel particles be 0.5wt%, 1wt%, 2wt%, 3wt%, respectively % and 4wt%, adjust the pH to 7; select corn oil as the oil phase; mix the diluted sea bass protein microgel particle dispersion with corn oil in a volume ratio of 2:8; the mixture is subjected to high-speed shearing, high-speed The rotating speed of shearing is 10000 rpm, and the shearing time is 2 min to obtain Pickering high internal phase emulsion with stable sea bass protein microgel particles.

[0064] Performance Testing:

[0065]In this example, the appearance diagram of the fresh Pickering high internal phase emulsion prepared by sea bass protein microgel particles with differ...

Embodiment 3

[0073] Example 3: A preparation method for 3D printing astaxanthin-loaded Pickering high internal phase emulsion

[0074] Get the sea bass protein microgel particle dispersion liquid obtained in step (2) in Example 1, in terms of sea bass protein concentration, add water and dilute to make the concentration of the microgel particles be 0.5wt%, 1wt%, 2wt%, 3wt% respectively % and 4 wt %, adjust pH to 7; select corn oil as the oil phase, dissolve 0.1 wt % of astaxanthin in corn oil; mix the diluted microgel particle dispersion with astaxanthin-containing corn oil according to the Mixing in a volume ratio of 2:8; and then performing high-speed shearing at a speed of 10,000 rpm and a shearing time of 2 min to obtain astaxanthin-loaded sea bass protein microgel particles stable Pickering high internal phase emulsion.

[0075] Performance Testing:

[0076] like Figure 10 Shown is the effect of sea bass protein microgel particles on the ability of Pickering high internal phase emu...

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Abstract

The invention discloses a preparation method of a Pickering high internal phase emulsion capable of loading astaxanthin for 3D printing, and belongs to the field of food industry. The method comprises the following steps: S1, extracting sea bass protein by taking sea bass as a raw material; s2, performing thermal crosslinking and enzyme crosslinking on the sea bass protein solution, and then sequentially performing high-speed shearing and high-pressure homogenization to obtain sea bass protein microgel particle dispersion liquid; and S3, mixing the sea bass protein microgel particles obtained in the step S2 with edible oil, and carrying out shearing emulsification so as to obtain the stable Pickering high internal phase emulsion. According to the invention, no surfactant is needed, the biological safety is good, and the biocompatibility is strong. The obtained Pickering high internal phase emulsion has relatively strong stability, and the protection effect on bioactive substances can be effectively improved; the emulsion has excellent viscoelasticity, self-supporting property and thixotropic restorability, can be used for 3D printing food, and has a better prospect in the application aspect of a novel nutrient substance delivery system and a food-grade 3D printing material.

Description

technical field [0001] The invention relates to a preparation method for 3D printing a Pickering high internal phase emulsion capable of loading astaxanthin, and belongs to the field of food industry. Background technique [0002] High internal phase emulsions refer to ultra-concentrated emulsions with a minimum internal phase volume fraction of 0.74. High internal phase emulsions have attracted extensive attention due to their potential applications in tissue engineering, food, cosmetics, medicine, and other fields. High internal phase emulsions include a continuous phase, an internal phase, and stabilizers necessary to maintain the stability of the emulsion system. Pickering high internal phase emulsions are high internal phase emulsions stabilized by solid particles rather than traditional surfactants. The solid particles are irreversibly adsorbed on the oil-water interface, reducing the free energy. Compared to surfactants, the amount of solid particle stabilizer requi...

Claims

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Application Information

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IPC IPC(8): A23L29/10A23L33/00B33Y10/00B33Y70/10
CPCA23L29/10A23L33/00B33Y10/00B33Y70/10A23V2002/00A23V2200/30A23V2250/20A23V2250/18A23V2250/55A23V2300/26
Inventor 谭明乾张丽娟周诚富苏文涛王海涛李昌超邵晓阳
Owner DALIAN POLYTECHNIC UNIVERSITY
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