Grape seed polyphenol-phloretin loaded tea seed oil emulsion and preparation method thereof

Abstract

The invention relates to a tea seed oil emulsion loaded with grape seed polyphenol-phloretin and a preparation method thereof, and the preparation method comprises the following steps: taking a sucrose-xanthan gum aqueous solution as a water phase, adding grape seed polyphenol into the water phase, taking a polyglycerol polyricinoleate-tea seed oil solution as an oil phase, and uniformly mixing to obtain the tea seed oil emulsion loaded with grape seed polyphenol-phloretin. Grape seed polyphenol can be effectively loaded in an oil phase through a high-speed shearing emulsification method. After the grape seed polyphenol emulsion is prepared, phloretin is added, and the grape seed polyphenol-phloretin loaded tea seed oil emulsion is prepared. According to the method designed by the invention, grape seed polyphenol and phloretin can be stably loaded in an oil solution, so that the problem that water-soluble polyphenol and alcohol-soluble polyphenol are difficult to dissolve in grease is effectively solved; meanwhile, the grape seed polyphenol and the phloretin are compounded for use, so that on one hand, the shelf life of the product can be effectively prolonged, and the oxidation resistance is improved; on the other hand, hydrolysis of alpha-amylase and glucolase on starch can be inhibited, digestion and absorption of carbohydrates are interfered, and powerful technical support is provided for development of novel healthy food.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and particularly relates to a tea seed oil emulsion loaded with grape seed polyphenol-phloretin and a preparation method thereof. Background Art

[0002] At present, in order to inhibit the oxidation of oil products, artificially synthesized antioxidants are usually added to oils. However, artificially synthesized antioxidants have certain adverse effects on the human body, so people prefer to use natural antioxidants from plant sources.

[0003] Grape seed polyphenols have good antioxidant effects and can be used in functional foods. However, grape seed polyphenols are easily degraded or inactivated during food processing, and they are insoluble in oils, which greatly limits their application.

[0004] Phloretin is a natural bioactive substance that is easily decomposed and deteriorated under light, high temperature and oxidative environment. It is insoluble in oils and fats, and is unevenly dispersed in oils and fats, making it difficult to exert its efficacy. Its antioxidant activity is greatly affected by system interference.

[0005] There are few reports on the antioxidant effect enhanced by the interaction between grape seed polyphenols and phloretin. In view of the many advantages of complex polyphenols compared with single polyphenols, it is necessary to develop a grape seed polyphenol-phloretin composite emulsion to obtain a plant polyphenol emulsion with high oil solubility and antioxidant properties.

[0006] Currently, there are various functional baking and pastry products on the market that help improve the gastrointestinal system by adding apple polyphenols to wheat flour to make biscuits, increasing the health benefits for consumers without affecting the sensory quality of the product. However, there are no reports on the effects of grape seed polyphenols and phloretin on digestive properties.

[0007] Obesity, diabetes, dental caries and other diseases caused by excessive sugar intake are becoming more and more common and have become a major social problem. Therefore, natural sweeteners with high sweetness, low calories, good taste, and green health are gaining more and more attention. Phloretin belongs to the flavonoids. The specific chemical bonds and functional group layout in its molecular structure enable it to stimulate nerves to produce sweet signals that are transmitted to the brain, thus being perceived as sweet. This unique molecular structure determines that it can be used as a sweetener and has the potential to become a sugar substitute. However, there have been no reports on the effects of grape seed polyphenols and phloretin on sugar content.

[0008] In summary, by preparing a tea seed oil emulsion loaded with grape seed polyphenol-phloretin, the problem of water-soluble polyphenols and alcohol-soluble polyphenols being difficult to dissolve in oils and fats is solved, the shelf life of the product is effectively extended, the antioxidant properties are improved, the sugar content of baked products is reduced, and it can be used to inhibit starch digestion in baked products, which has become a research and development direction that needs to be urgently solved by technicians in this field. Summary of the invention

[0009] The purpose of the present invention is to overcome the shortcomings of the prior art and provide a tea seed oil emulsion loaded with grape seed polyphenol-phloretin and a preparation method thereof. Through the innovative method of the present invention, the emulsion can increase the solubility of grape seed polyphenols and phloretin in oils and fats, thereby solving the problem that oil-soluble polyphenols and fat-soluble polyphenols are insoluble in oils and fats.

[0010] The present invention solves the technical problem by adopting the following technical solutions: The invention discloses a tea seed oil emulsion loaded with grape seed polyphenol-phloretin and a preparation method thereof, which is characterized by comprising the following steps: weighing 3-4 parts of sucrose and 0.1-0.2 parts of xanthan gum into 95.8-96.9 parts of ultrapure water, stirring evenly, adding 1.5-3.0 parts of grape seed polyphenol after dissolving evenly, and stirring evenly at room temperature; weighing 5-7 parts of polyglycerol ricinoleate into 93-95 parts of tea seed oil, stirring at 50°C for 10 minutes until dissolved, to obtain a tea seed oil-polyglycerol ricinoleate solution; mixing 2-3 parts of the sucrose-xanthan gum solution added with grape seed polyphenol with 7-8 parts of the tea seed oil-polyglycerol ricinoleate solution, treating under a high-speed shearing condition of 10000-12000rpm for 2-3 minutes, to obtain the grape seed polyphenol-tea seed oil emulsion; adding 0.2-0.3 parts of phloretin, mixing evenly, to obtain the tea seed oil emulsion loaded with grape seed polyphenol-phloretin.

[0011] The advantages and positive effects of the present invention are: The present invention adopts grape seed polyphenol and phloretin compound to prepare emulsion, solves the problem that water-soluble polyphenol and alcohol-soluble polyphenol are difficult to dissolve in oil, can effectively extend the shelf life of products, improve antioxidant performance; Grape seed polyphenol and phloretin compound can effectively reduce the sugar content of baked goods, inhibit the hydrolysis of starch by related enzymes, and regulate the metabolic path of carbohydrates in the human digestive system. The method of the present invention is simple in steps, easy to operate, and suitable for large-scale production. Because the production process is simple, the cost is relatively low, and the product has high nutritional value and unique flavor, it has strong competitiveness in the market and is extremely cost-effective. BRIEF DESCRIPTION OF THE DRAWINGS

[0012] Figure 1 This is the in vitro digestibility of starch in Example 2 and Comparative Example 4 of the present invention.

[0013] Figure 2 It is a sensory evaluation diagram of Example 3 and Comparative Example 5 of the present invention. DETAILED DESCRIPTION

[0014] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, the specific implementation methods of the present invention are described in detail below in conjunction with the embodiments of the specification.

[0015] In the following description, many specific details are set forth to facilitate a full understanding of the present invention, but the present invention may also be implemented in other ways different from those described herein, and those skilled in the art may make similar generalizations without violating the connotation of the present invention. Therefore, the present invention is not limited to the specific embodiments disclosed below.

[0016] Secondly, the term "one embodiment" or "embodiment" as used herein refers to a specific feature, structure, or characteristic that may be included in at least one implementation of the present invention. The term "in one embodiment" that appears in different places in this specification does not necessarily refer to the same embodiment, nor does it refer to a separate or selective embodiment that is mutually exclusive with other embodiments.

[0017] The invention discloses a tea seed oil emulsion loaded with grape seed polyphenol-phloretin and a preparation method thereof. The emulsion is characterized in that the emulsion comprises the following steps: weighing 3-4 parts of sucrose and 0.1-0.2 parts of xanthan gum into 95.8-96.9 parts of ultrapure water, stirring evenly, adding 1.5-3.0 parts of grape seed polyphenol after dissolving evenly, and stirring evenly at room temperature; weighing 5-7 parts of polyglycerol ricinoleate into 93-95 parts of tea seed oil, stirring at 50 DEG C for 10 minutes until dissolved, so as to obtain a tea seed oil-polyglycerol ricinoleate solution; mixing 2-3 parts of the sucrose-xanthan gum solution added with grape seed polyphenol with 7-8 parts of the tea seed oil-polyglycerol ricinoleate solution, treating the mixture under a high-speed shearing condition of 10000-12000 rpm for 2-3 minutes, so as to obtain the grape seed polyphenol-tea seed oil emulsion; adding 0.2-0.3 parts of phloretin, mixing evenly, so as to obtain the tea seed oil emulsion loaded with grape seed polyphenol-phloretin.

[0018] The sensory evaluation in this patent is conducted by a sensory evaluation team composed of 10 professional food evaluators with experience in flavor evaluation, using the requirements of GB / T 16291.1-2012.

[0019] The determination method of peroxide value in this patent: Weigh 2g~3g (accurate to 0.001g) of the prepared sample, place it in a 250ml iodine volumetric flask, add 30ml of chloroform-glacial acetic acid solution, and gently shake the sample until it is completely dissolved. Accurately add 1.00mL of saturated potassium iodide solution, plug the bottle cap tightly, and gently shake for 0.5min, and place it in the dark for 3min. Take it out and add 100ml of water. After shaking well, immediately titrate the precipitated iodine with sodium thiosulfate standard titration solution (when the estimated peroxide value is 0.15g / 100g or less, use 0.002mol / L, standard titration solution; when the estimated peroxide value is greater than 0.15g / 100g, use 0.01mol / L, standard titration solution). When the titration reaches a light yellow color, add 1ml of starch indicator, continue titrating and shake vigorously until the blue color of the solution disappears as the end point.

[0020] The calculation method of the peroxide value in the sample is:

[0021] in: X 1 ——Peroxide value, g / 100 g; V——Volume of sodium thiosulfate standard titration solution consumed by the sample, mL; V 0 ——The volume of sodium thiosulfate standard titration solution consumed in the blank test, in milliliters (mL); c——the concentration of sodium thiosulfate standard titration solution, in moles per liter (mol / L); 0.1269—with 1.00 mL, sodium thiosulfate standard titration solution [c(Na 2 S0 3 )=1.000 mol / L] is the mass of iodine equivalent in grams per millimole (g / mmol); m——sample mass, in grams (g); 100——Conversion factor 100 for 100g sample.

[0022] The determination method of starch digestibility in this patent: Accurately weigh 500 mg of sample into a test tube and add 15 mL of 0.2 mol / L sodium acetate buffer with a pH of 5.2. Place the sample in a constant temperature water bath at 37°C and stabilize for 10 minutes. When the sample cools to room temperature, add 200 mg of α-amylase and 200 mg of saccharifying enzyme, respectively, and place the sample in a constant temperature water bath at 37°C for shaking digestion reaction (180 r / min). When the hydrolysis time is 20 min and 120 min, use a pipette to transfer 0.5 mL of hydrolyzate into a centrifuge tube, add 4 mL of anhydrous ethanol to kill the enzyme, and centrifuge (20 min, 4000 r / min), then take the supernatant after centrifugation, and use the DNS method to measure the absorbance at 540 nm. Use the hydrolysis time as the horizontal axis and the starch hydrolysis rate as the vertical axis to establish the starch hydrolysis curve.

[0023] Starch digestibility (%) = G n × 0.9 ÷ W × 100% G n ——Glucose content at different sampling points W——starch mass (100 mg) 0.9——Hydrolysis coefficient Example 1

[0024] Mix the blending oil, sugar and eggs evenly, add the grape seed polyphenol-phloretin compound emulsion, add flour to knead into a smooth dough, put it into the oven for baking, and then obtain the cookie product with the grape seed polyphenol-phloretin compound emulsion added.

[0025] Comparative Example 1: Mix the blended oil, sugar, and eggs evenly, add only tea seed oil without any polyphenols, add flour to knead into a smooth dough, put it in the oven to bake, and prepare the cookies directly.

[0026] Comparative Example 2: The blended oil, sugar and eggs are evenly mixed, tea seed oil and grape seed polyphenols are added, flour is added to knead into a smooth dough, and the dough is put into an oven for baking to obtain a cookie product with only grape seed polyphenols added.

[0027] Comparative Example 3: The blended oil, sugar and eggs are evenly mixed, tea seed oil and phloretin are added, flour is added to knead into a smooth dough, and the dough is put into an oven for baking to obtain a cookie product with only phloretin added.

[0028] As shown in Table 1, after the preparation of the baked samples, they were stored at room temperature and away from light, and samples were taken regularly to measure the peroxide value of Example 1, Control Example 1, Control Example 2 and Control Example 3. The test found that the peroxide value of Control Example 1 during the shelf life was significantly lower than that of the other three groups of samples, which had a good effect on extending the shelf life of the product.

[0029] The changes in peroxide values ​​of each sample are shown in the following table Table 1: Changes in peroxide values ​​of different samples during storage Peroxide value (g / 100g) 1 week Peroxide value (g / 100g) 2 weeks Peroxide value (g / 100g) 3 weeks Peroxide value (g / 100g) 4 weeks Peroxide value (g / 100g) 5 weeks Peroxide value (g / 100g) 6 weeks Peroxide value (g / 100g) 7 weeks Peroxide value (g / 100g) 8 weeks Example 1 0.013 0.011 0.020 0.021 0.026 0.037 0.039 0.044 Comparative Example 1 0.012 0.011 0.021 0.024 0.032 0.045 0.061 0.062 Comparative Example 2 0.014 0.015 0.020 0.023 0.029 0.034 0.0408 0.042 Comparative Example 3 0.016 0.012 0.021 0.021 0.024 0.035 0.040 0.046 Example 2

[0030] Mix tea seed oil, ghee, butter, sugar and eggs evenly, add grape seed polyphenol-phloretin compound emulsion, add flour to knead into a smooth dough, put into the oven to bake, and then you can get biscuits with grape seed polyphenol-phloretin compound emulsion added.

[0031] Comparative Example 4: Mix tea seed oil, ghee, butter, sugar and eggs evenly without adding any polyphenols, add flour to knead into a smooth dough, put it into the oven to bake, and prepare biscuits directly.

[0032] As shown in Figure 1, by measuring the glucose content produced by the hydrolysis of biscuits at different times, the starch digestibility of different biscuits was calculated. The hydrolysis rate of Control Example 4 was always higher than that of Example 2. This is because the biscuits contain phenolic substances, which can effectively reduce the degree of starch gelatinization and delay the hydrolysis of starch by α-amylase and glucoamylase, thereby reducing the starch digestion rate. Embodiment 3:

[0033] Corn oil, ghee, sesame oil, soft sugar and eggs are mixed evenly, grape seed polyphenol-phloretin tea seed oil emulsion is added, flour is added to knead into a smooth dough, and the dough is baked in an oven to prepare peach pastry with grape seed polyphenol-phloretin tea seed oil emulsion.

[0034] Comparative Example 5: Mix corn oil, ghee, sesame oil, granulated sugar and eggs evenly, add only grape seed polyphenols, add flour and knead into a smooth dough, put into the oven and bake to prepare grape seed polyphenol peach pastry.

[0035] like Figure 2 As shown, with the addition of phloretin to the peach pastry, the color, shape and texture of the peach pastry are slightly different. The texture and aspects of Example 3 are even better than those of Control Example 5. When the amount of granulated sugar added is the same, Example 3 has more sweetness, which indicates that phloretin has a certain degree of sweetening effect.

[0036] The present invention adopts grape seed polyphenol and phloretin compound to prepare emulsion, solves the problem that water-soluble polyphenol and alcohol-soluble polyphenol are difficult to dissolve in oil, can effectively extend the shelf life of products, improve antioxidant performance; Use grape seed polyphenol and phloretin compound, can effectively reduce the sugar content of baked goods, inhibit the hydrolysis of starch by related enzymes, and regulate the metabolic pathway of carbohydrates in the human digestive system. The method of the present invention has simple steps, convenient operation, and is suitable for large-scale production. Because the production process is simple, the cost is relatively low, and the product has high nutritional value and unique flavor, it has strong competitiveness in the market and is extremely cost-effective. Thereby providing consumers with healthier and more scientific dietary choices, it has extremely broad application prospects and far-reaching significance in the fields of food science and nutrition and health.

[0037] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A tea seed oil emulsion loaded with grape seed polyphenol-phloretin, characterized in that: The emulsion consists of grape seed polyphenol, phloretin, sucrose, xanthan gum, polyglycerol ricinoleate and tea seed oil.

2. The tea seed oil emulsion loaded with grape seed polyphenol-phloretin and its preparation method according to claim 1, characterized in that: Weigh 3-4 parts of sucrose and 0.1-0.2 parts of xanthan gum into 95.8-96.9 parts of ultrapure water, stir evenly, add 1.5-3.0 parts of grape seed polyphenols after dissolving evenly, and stir evenly at room temperature; weigh 5-7 parts of polyglycerol ricinoleate into 93-95 parts of tea seed oil, stir at 50°C for 10 minutes until dissolved, and obtain a tea seed oil-polyglycerol ricinoleate solution; mix 2-3 parts of sucrose-xanthan gum solution added with grape seed polyphenols and 7-8 parts of tea seed oil-polyglycerol ricinoleate solution, treat under high-speed shear conditions of 10000-12000 rpm for 2-3 minutes, and obtain a grape seed polyphenol-tea seed oil emulsion; add 0.2-0.3 parts of phloretin, mix evenly, and obtain a tea seed oil emulsion loaded with grape seed polyphenols-phloretin.

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