Preparation method of medium-chain fatty acid oil powder capable of promoting weight loss

Abstract

The invention relates to the technical field of food processing, and particularly discloses a preparation method of medium-chain fatty acid oil powder capable of promoting weight loss, which comprises the following steps: S1, preparing a nano-emulsion: mixing medium-chain triglyceride (MCT) oil, sodium caseinate and citrus pectin with esterification degree of 20-35% according to a mass ratio of (6-8): (1.2-1.8): (0.6-0.8), adjusting the solid content to 25 + / -3% (w / w), and uniformly stirring to obtain the nano-emulsion; shearing and emulsifying for 8 minutes at a high speed of 12000 rpm at 55 + / -2 DEG C to obtain a crude emulsion; s2, high-pressure homogenization: homogenizing the crude emulsion in the step S1 under the pressure of 80MPa for three times for circulation to obtain a nano-emulsion with the particle size of 150 + / -30nm; s3, preparing a flavor masking system: mixing beta-cyclodextrin and menthol according to a mass ratio of 12: 1, and stirring at 45 DEG C for 2.5 h to enable the entrapment rate of menthol to be greater than or equal to 93% so as to obtain an entrapment product; by adopting a preparation method combining a nano emulsion technology and freeze drying, the particle size of the medium-chain fatty acid oil powder is remarkably reduced, so that the dispersity and the dissolution rate of the medium-chain fatty acid oil powder in water are greatly improved.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a method for preparing medium-chain fatty acid oil powder capable of promoting weight loss. Background Art

[0002] Medium-chain fatty acids, especially medium-chain triglycerides, are widely believed to have physiological effects such as promoting fat oxidation, increasing energy consumption and suppressing appetite due to their unique metabolic pathways and energy supply methods, thus showing great potential in weight management.

[0003] In recent years, significant progress has been made in the application research of MCTs, especially in converting them into forms that are easily absorbed and utilized by the human body. Traditionally, MCTs often exist in liquid form, but the application of liquid MCTs in storage, transportation and product formulation has many inconveniences, such as easy oxidation, poor stability and difficulty in uniform mixing with other solid ingredients. Therefore, converting MCTs into solid powder form, especially through microencapsulation technology, has become a key strategy to improve its stability and application flexibility.

[0004] However, the existing MCTs oil powder preparation technology still has significant shortcomings, especially in improving the solubility and dissolution rate of the oil powder. The MCTs oil powder prepared by the traditional spray drying method has a large particle size (usually in the micron level), which leads to poor dispersibility in water and a long re-dissolution time. This not only affects the convenience of the product, but also limits its application in ready-to-eat foods, functional beverages and other fields. In addition, the absorption efficiency of large-particle MCTs oil powder in the body is relatively low, making it difficult to fully exert its physiological effect of promoting weight loss. Therefore, staff need to improve it. Summary of the Invention

[0005] The object of the present invention is to provide a method for preparing medium-chain fatty acid oil powder having the function of promoting weight loss, so as to solve the problems raised in the above background technology.

[0006] To achieve the above object, the present invention provides the following technical solutions:

[0007] A method for preparing a medium-chain fatty acid oil powder capable of promoting weight loss comprises the following steps:

[0008] S1. Prepare a nanoemulsion: Mix medium-chain triglyceride (MCT) oil, sodium caseinate, and citrus pectin with a degree of esterification of 20-35% in a mass ratio of (6-8):(1.2-1.8):(0.6-0.8), adjust the solid content to 25±3% (w / w), and emulsify at 55±2°C and 12000 rpm for 8 minutes to obtain a coarse emulsion;

[0009] S2, high-pressure homogenization: homogenize the crude emulsion in step S1 at a pressure of 80 MPa for 3 cycles to obtain a nanoemulsion with a particle size of 150±30 nm;

[0010] S3. Preparation of flavor masking system: β-cyclodextrin and menthol were mixed in a mass ratio of 12:1, and stirred at 45° C. for 2.5 h to achieve a menthol encapsulation efficiency of ≥93%, thereby obtaining an encapsulated product;

[0011] S4, mixing: the nanoemulsion in step S2, the embedded product in step S3, maltodextrin and black pepper extract containing 5% piperine are mixed in a mass ratio, wherein the embedded product is added in an amount of 1.5% by mass of the MCT oil and the black pepper extract is added in an amount of 1.2% by mass;

[0012] S5, pre-freezing: pre-freeze the mixed solution in step S4 at -45°C for 5h;

[0013] S6. Freeze-drying: Place the pre-frozen material in a freeze dryer and use a step-by-step temperature program: maintain at -20°C for 2 hours, maintain at 0°C for 3 hours, and maintain at 25°C for 5 hours. The cold trap temperature is ≤-50°C and the vacuum degree is 6±1Pa to obtain a medium-chain fatty acid oil powder. The obtained oil powder has a reconstitution time of ≤15 seconds, a menthol embedding efficiency of ≥92%, and a free fatty acid content of <1.8% after storage at 40°C / 75% RH for 6 months.

[0014] Preferably, in step S2, the pressure of the high-pressure homogenization is 75-85 MPa.

[0015] Preferably, in step S3, the stirring speed is 200-300 rpm.

[0016] Preferably, in step S4, the DE value of the maltodextrin is 15-20.

[0017] Preferably, in step S5, the pre-freezing cooling rate is 1°C / min.

[0018] Preferably, in step S6, the temperature of the freeze-drying cold trap is -55°C to -60°C.

[0019] Preferably, in step S6, the heating rate of the step heating program is 0.5°C / min.

[0020] Compared with the prior art, the present invention has the following beneficial effects:

[0021] (1) By adopting a preparation method combining nanoemulsion technology with freeze-drying, the particle size of medium-chain fatty acid oil powder is significantly reduced, thereby greatly improving its dispersibility and dissolution rate in water, overcoming the technical defect of traditional oil powder that is difficult to re-dissolve.

[0022] (2) By utilizing the flavor masking system of menthol embedded in β-cyclodextrin, the sensitivity of the taste buds to greasiness is reduced through the olfactory interference mechanism, so that the final product has good flavor characteristics and improves consumer acceptance.

[0023] (3) By adding a specific proportion of black pepper extract, the activity of related metabolic enzymes in the liver is inhibited, and the metabolic time of medium-chain fatty acids in the body is prolonged, thereby synergistically enhancing its physiological effect of promoting weight loss. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 It is a preparation flow chart of the present invention. DETAILED DESCRIPTION

[0025] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0026] Example 1:

[0027] See also Figure 1 As shown, a method for preparing a medium-chain fatty acid oil powder that promotes weight loss includes the following raw materials:

[0028] Medium chain triglyceride (MCT) oil: 60g, sodium caseinate: 15g, citrus pectin with esterification degree 28%: 7.5g, β-cyclodextrin: 12g, menthol: 1g, maltodextrin (DE value 18): 65g, black pepper extract (containing 5% piperine): 1.2g, deionized water: appropriate amount.

[0029] The method comprises the following preparation steps:

[0030] S1. Prepare a nanoemulsion: Mix 60 g of MCT oil, 15 g of sodium caseinate, and 7.5 g of citrus pectin, and adjust the solids content to 25% (w / w) by adding deionized water. Emulsify in a high-speed shear emulsifier at 12,000 rpm in a 55°C water bath for 8 minutes to obtain a coarse emulsion.

[0031] S2, high-pressure homogenization: the crude emulsion was homogenized three times by a high-pressure homogenizer at a pressure of 80 MPa to obtain a nanoemulsion with a particle size of 150 ± 30 nm;

[0032] S3. Preparation of flavor masking system: 12 g of β-cyclodextrin and 1 g of menthol were mixed and stirred at 250 rpm in a 45°C water bath for 2.5 hours. The menthol encapsulation efficiency was measured to be 93.5%, thereby obtaining an encapsulated product.

[0033] S4, mixing: the nanoemulsion, the embedded product (added in an amount of 1.5% of the mass of the MCT oil, i.e., 0.9 g), 65 g of maltodextrin, and 1.2 g of black pepper extract were mixed evenly;

[0034] S5, pre-freezing: placing the mixture in a -45°C freeze dryer and pre-freezing at a cooling rate of 1°C / min for 5 hours;

[0035] S6. Freeze drying: freeze drying was performed using a step-by-step temperature program: -20°C for 2 hours, 0°C for 3 hours, and 25°C for 5 hours; the cold trap temperature was -55°C and the vacuum degree was 6 Pa.

[0036] Product performance test:

[0037] Redissolution time: Add 1g of oil powder to 100mL of 25℃ water and stir until it is completely dissolved in 12 seconds.

[0038] Menthol embedding efficiency: measured by HS-GC method, the embedding efficiency was 93.5%.

[0039] Storage stability: After storage for 6 months at 40°C and 75% relative humidity, the free fatty acid content is 1.6%.

[0040] Particle size distribution: measured by dynamic light scattering, the average particle size is 152nm and the PDI is 0.18.

[0041] Weight loss effect data:

[0042] Animal experiment (high-fat diet mouse model, 4 weeks):

[0043] Weight loss rate: 22.3%.

[0044] Key Mechanisms:

[0045] Nanoparticle size (152nm): significantly improves the intestinal absorption efficiency of medium-chain fatty acids (MCTs), promoting rapid metabolism into energy rather than fat storage.

[0046] Black pepper extract (containing 5% piperine): inhibits the activity of CYP3A4 enzyme in the liver, prolongs the metabolism time of MCT in the body, and enhances fat oxidation.

[0047] In vitro digestibility: 95.2% (60% for traditional process), indicating that nanoemulsion technology has greatly improved bioavailability.

[0048] Synergistic effect: The menthol encapsulation rate (93.5%) masks the greasy taste, increases the animals' food intake, and ensures stable MCT intake during the experiment.

[0049] Example 2:

[0050] See also Figure 1 As shown, a method for preparing a medium-chain fatty acid oil powder that promotes weight loss includes the following raw materials:

[0051] Medium chain triglyceride (MCT) oil: 70g, sodium caseinate: 18g, citrus pectin with esterification degree 32%: 6.3g, β-cyclodextrin: 13.5g, menthol: 1.1g, maltodextrin (DE value 16): 68g, black pepper extract (containing 5% piperine): 1.5g, deionized water: appropriate amount.

[0052] The method comprises the following preparation steps:

[0053] S1. Prepare a nanoemulsion: Mix 70 g of MCT oil, 18 g of sodium caseinate, and 6.3 g of citrus pectin, and adjust the solids content to 26% (w / w) by adding deionized water. Emulsify in a high-speed shear emulsifier at 13,000 rpm in a 58°C water bath for 7 minutes to obtain a coarse emulsion.

[0054] S2, high-pressure homogenization: The crude emulsion was homogenized three times by a high-pressure homogenizer at a pressure of 78 MPa to obtain a nanoemulsion with a particle size of 140 ± 25 nm;

[0055] S3. Preparation of flavor masking system: 13.5 g of β-cyclodextrin and 1.1 g of menthol were mixed and stirred at 280 rpm in a 48°C water bath for 2.2 hours. The menthol encapsulation efficiency was measured to be 94.2%, thereby obtaining an encapsulated product.

[0056] S4, mixing: the nanoemulsion, the embedded product (added in an amount of 1.3% of the mass of the MCT oil, i.e., 0.91 g), 68 g of maltodextrin, and 1.5 g of black pepper extract were mixed evenly;

[0057] S5, pre-freezing: Place the mixture in a -47°C freeze dryer and pre-freeze at a cooling rate of 1.2°C / min for 4.5 hours;

[0058] S6. Freeze drying: freeze drying was performed using a step-by-step temperature program: -22°C for 1.8 hours, 2°C for 2.8 hours, and 23°C for 5.5 hours. The cold trap temperature was -58°C and the vacuum degree was 5.8 Pa.

[0059] Product performance test:

[0060] Redissolution time: Add 1g of oil powder to 100mL of 25℃ water and stir until it is completely dissolved in 10 seconds.

[0061] Menthol embedding efficiency: measured by HS-GC method, the embedding efficiency was 94.2%.

[0062] Storage stability: After storage for 6 months at 40°C and 75% relative humidity, the free fatty acid content is 1.4%.

[0063] Particle size distribution: measured by dynamic light scattering, the average particle size is 138nm and the PDI is 0.15.

[0064] Weight loss effect data:

[0065] Animal experiment (high-fat diet mouse model, 4 weeks):

[0066] Weight loss rate: 24.7% (better than traditional process).

[0067] Optimization points:

[0068] Smaller particle size (138nm): By adjusting the homogenization pressure (78MPa) and emulsification parameters, the reconstitution time (10 seconds) is further shortened, accelerating the in vivo release.

[0069] Optimization of piperine ratio: The amount of black pepper extract added was slightly increased to 1.5g, which more effectively inhibited the activity of lipase (FAS).

[0070] In vitro digestibility: 96.8%, the highest among the three groups.

[0071] Stability verification: The free fatty acid content is only 1.4% (6 months of storage), indicating that the process has an excellent protection effect on MCT.

[0072] Example 3:

[0073] See also Figure 1 As shown, a method for preparing a medium-chain fatty acid oil powder that promotes weight loss includes the following raw materials:

[0074] Medium chain triglyceride (MCT) oil: 65g, sodium caseinate: 16.5g, citrus pectin with esterification degree 25%: 7.8g, β-cyclodextrin: 11.7g, menthol: 0.98g, maltodextrin (DE value 19): 62g, black pepper extract (containing 5% piperine): 1.35g, deionized water: appropriate amount.

[0075] The method comprises the following preparation steps:

[0076] S1. Prepare a nanoemulsion: Mix 65 g of MCT oil, 16.5 g of sodium caseinate, and 7.8 g of citrus pectin, and adjust the solids content to 24% (w / w) by adding deionized water. Emulsify in a high-speed shear emulsifier at 11,000 rpm in a 53°C water bath for 9 minutes to obtain a coarse emulsion.

[0077] S2, high-pressure homogenization: The crude emulsion was homogenized three times by a high-pressure homogenizer at a pressure of 82 MPa to obtain a nanoemulsion with a particle size of 160 ± 35 nm;

[0078] S3. Preparation of flavor masking system: 11.7 g of β-cyclodextrin and 0.98 g of menthol were mixed and stirred at 220 rpm in a 42°C water bath for 2.8 hours. The menthol encapsulation efficiency was measured to be 93.8%, thereby obtaining an encapsulated product.

[0079] S4, mixing: the nanoemulsion, the embedded product (added in an amount of 1.8% of the mass of the MCT oil, i.e., 1.17 g), 62 g of maltodextrin, and 1.35 g of black pepper extract were mixed evenly;

[0080] S5, pre-freezing: placing the mixture in a -43°C freeze dryer and pre-freezing at a cooling rate of 0.8°C / min for 5.5 hours;

[0081] S6. Freeze drying: freeze drying was performed using a step-by-step temperature program: -18°C for 2.2 hours, -1°C for 3.2 hours, and 26°C for 4.8 hours. The cold trap temperature was -52°C and the vacuum degree was 6.5 Pa.

[0082] Product performance test:

[0083] Redissolution time: Add 1g of oil powder to 100mL of 25℃ water and stir until it is completely dissolved in 14 seconds.

[0084] Menthol embedding efficiency: measured by HS-GC method, the embedding efficiency was 93.8%.

[0085] Storage stability: After storage for 6 months at 40°C and 75% relative humidity, the free fatty acid content is 1.7%.

[0086] Particle size distribution: measured by dynamic light scattering, the average particle size is 158nm and the PDI is 0.21.

[0087] Weight loss effect data:

[0088] Animal experiment (high-fat diet mouse model, 4 weeks):

[0089] Weight loss rate: 21.9%.

[0090] Process characteristics:

[0091] Low temperature stability: The pre-freezing rate (0.8°C / min) and freeze-drying procedure (-18°C to 26°C step temperature increase) reduce the loss of heat-sensitive components.

[0092] Particle size and absorption balance: Although the average particle size was slightly larger (158 nm), the absorption efficiency was compensated by increasing the amount of embedded product added (1.8%).

[0093] In vitro digestibility: 94.5%, still significantly higher than traditional processes.

[0094] Flavor masking effect: menthol embedding rate is 93.8%, ensuring that experimental animals have no food rejection behavior.

[0095] Comparative Example:

[0096] Existing technology (preparation of MCT oil powder by traditional spray drying method)

[0097] Preparation method:

[0098] S1. MCT oil and gum arabic (emulsifier) ​​were mixed at a ratio of 10:1 and shear emulsified at 60°C (8000 rpm, 10 min);

[0099] S2. Add maltodextrin (carrier) and adjust the solid content to 30%;

[0100] S3, spray drying (inlet air temperature 180° C., outlet air temperature 80° C.) to obtain MCT oil powder.

[0101] Product performance:

[0102] Redissolution time: ≥80 seconds (strong stirring required);

[0103] Particle size: 500-800nm ​​(micron-sized emulsion, not nano-sized);

[0104] Menthol embedding rate: no addition (traditional technology cannot effectively mask the greasy taste);

[0105] Free fatty acid content (6 months, 40℃ / 75%RH): ≥5% (easily oxidized);

[0106] Bioavailability (in vitro digestibility): about 60% (absorption is slow);

[0107] Animal experiments (mice fed a high-fat diet for 4 weeks): body weight loss of approximately 10% (limited effect).

[0108] Comparative analysis table:

[0109]

[0110]

[0111] Resolubility and absorption efficiency:

[0112] The oil powder in the prior art is difficult to reconstitute (strong stirring is required), while Examples 1 to 3 all use nanoemulsion technology, which shortens the reconstitution time by more than 85% and increases the in vitro digestibility by more than 40%, significantly improving bioavailability.

[0113] Stability and flavor masking:

[0114] Traditional processes do not mask flavor and have high free fatty acid content (prone to rancidity);

[0115] In Examples 1 to 3, menthol is embedded in β-cyclodextrin, which effectively masks the greasy taste and improves the storage stability by 3 times (free fatty acids <2%).

[0116] Weight loss effect:

[0117] The weight reduction effect of the existing MCT oil powder is limited (about 10%), while the weight reduction effect of Examples 1 to 3 is increased to 22-25% due to the synergistic effect of the nano-particle size and piperine.

[0118] Process advantages:

[0119] Existing technologies rely on high-temperature spray drying, which can easily lead to MCT oxidation;

[0120] Examples 1 to 3 all use low-temperature freeze-drying and nano-emulsification to protect the active ingredients and are more suitable for heat-sensitive nutrients.

[0121] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing a medium-chain fatty acid oil powder that promotes weight loss, characterized in that: The following steps are involved: S1. Prepare a nanoemulsion: Mix medium-chain triglyceride (MCT) oil, sodium caseinate, and citrus pectin with a degree of esterification of 20-35% in a mass ratio of (6-8):(1.2-1.8):(0.6-0.8), adjust the solid content to 25±3% (w / w), and emulsify at 55±2°C and 12000 rpm for 8 minutes to obtain a coarse emulsion; S2, high-pressure homogenization: homogenize the crude emulsion in step S1 at a pressure of 80 MPa for 3 cycles to obtain a nanoemulsion with a particle size of 150±30 nm; S3. Preparation of flavor masking system: β-cyclodextrin and menthol were mixed in a mass ratio of 12:1, and stirred at 45° C. for 2.5 h to achieve a menthol encapsulation efficiency of ≥93%, thereby obtaining an encapsulated product; S4, mixing: the nanoemulsion in step S2, the embedded product in step S3, maltodextrin and black pepper extract containing 5% piperine are mixed in a mass ratio, wherein the embedded product is added in an amount of 1.5% by mass of the MCT oil and the black pepper extract is added in an amount of 1.2% by mass; S5, pre-freezing: pre-freeze the mixed solution in step S4 at -45°C for 5h; S6. Freeze-drying: Place the pre-frozen material in a freeze dryer and use a step-by-step temperature program: maintain at -20°C for 2 hours, maintain at 0°C for 3 hours, and maintain at 25°C for 5 hours. The cold trap temperature is ≤-50°C and the vacuum degree is 6±1Pa to obtain a medium-chain fatty acid oil powder. The obtained oil powder has a reconstitution time of ≤15 seconds, a menthol embedding efficiency of ≥92%, and a free fatty acid content of <1.8% after storage at 40°C / 75% RH for 6 months.

2. The method for preparing a medium-chain fatty acid oil powder having the function of promoting weight loss according to claim 1, wherein: In step S2, the pressure of the high-pressure homogenization is 75-85 MPa.

3. The method for preparing a medium-chain fatty acid oil powder having the function of promoting weight loss according to claim 1, wherein: In step S3, the stirring speed is 200-300 rpm.

4. The method for preparing a medium-chain fatty acid oil powder having the function of promoting weight loss according to claim 1, wherein: In step S4, the DE value of the maltodextrin is 15-20.

5. The method for preparing a medium-chain fatty acid oil powder having the function of promoting weight loss according to claim 1, wherein: In step S5, the pre-freezing temperature reduction rate is 1°C / min.

6. The method for preparing a medium-chain fatty acid oil powder having the function of promoting weight loss according to claim 1, characterized in that: In step S6, the temperature of the freeze-drying cold trap is -55°C to -60°C.

7. The method for preparing a medium-chain fatty acid oil powder having the function of promoting weight loss according to claim 1, characterized in that: In step S6, the heating rate of the step heating program is 0.5°C / min.

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