Phosphatidylserine nervonic acid gel candy capable of improving concentration and preparation method of phosphatidylserine nervonic acid gel candy

Abstract

The invention relates to the technical field of biology, and particularly discloses phosphatidylserine nervonic acid gel candies capable of improving concentration and a preparation method of the phosphatidylserine nervonic acid gel candies. The invention relates to a phosphatidylserine nervonic acid gel candy for improving concentration. Comprising the following raw materials in parts by weight: 50 to 200 parts of phosphatidylserine, 10 to 30 parts of cis-15-tetracosenoic acid, 1 to 10 parts of a balm extract, 1 to 10 parts of a salvia officinalis extract, 1 to 10 parts of N-acetylneuraminic acid, 1 to 10 parts of tea theanine, 100 to 400 parts of medium chain triglyceride, 5 to 40 parts of beeswax, 5 to 40 parts of phospholipid and the balance of purified water. The composition can be used for improving concentration and has the advantages of being good in stability, good in taste and high in acceptability.

Description

Technical Field

[0001] The present application relates to the field of biotechnology, and more specifically, to a phosphatidylserine neuraminic acid gel candy for improving concentration and a preparation method thereof. Background Art

[0002] In today's fast-paced society, people face various pressures and challenges, and the demand for improved concentration and cognitive abilities is growing. Phosphatidylserine (PS), a key nutrient, plays an important role in maintaining cell membrane structure and function and promoting neural signal transmission. Cis-1,5-tetradecenoic acid (neuronic acid) can repair damaged nerve fibers and enhance nerve cell activity. Both show great potential for improving brain function and enhancing concentration. However, the application of PS and neuronic acid in functional products still faces many technical bottlenecks, with stability being a particularly prominent issue.

[0003] Both PS and neuraminic acid are ingredients that are extremely sensitive to oxidation. In conventional dosage forms, due to the lack of effective antioxidant protection mechanisms, PS and neuraminic acid are extremely susceptible to oxidative degradation reactions. Related studies have shown that under normal storage conditions, after 6 months of storage, the retention rate of PS and neuraminic acid in products containing them will decrease and the peroxide value of the product will increase. The increase in peroxide value not only reflects the increased oxidation of lipids in the product, but also means that the structure and function of active ingredients such as PS and neuraminic acid have been destroyed, resulting in the product losing its intended effect of improving concentration.

[0004] Therefore, it is of great practical significance to develop a functional candy product that can effectively solve the stability problems of PS and neuraminic acid and thus effectively improve concentration. Summary of the Invention

[0005] In order to improve the stability of the efficacy of functional candies, the present application provides a phosphatidylserine neuraminic acid gel candy for improving concentration and a preparation method thereof.

[0006] In a first aspect, the present application provides a phosphatidylserine neuraminic acid gel candy for improving concentration, which adopts the following technical solution: A phosphatidylserine neuraminic acid gel candy for improving concentration, comprising the following raw materials in parts by weight: 50-200 parts of phosphatidylserine, 10-30 parts of cis-15-tetracosenoic acid, 1-10 parts of lemon balm extract, 1-10 parts of sage extract, 1-10 parts of N-acetylneuraminic acid, 1-10 parts of tea theanine, 100-400 parts of medium-chain triglycerides, 5-40 parts of beeswax, 5-40 parts of phospholipids, and the balance purified water.

[0007] By adopting the above technical solutions, phosphatidylserine, as a key ingredient, helps maintain cell membrane structure and function and promotes nerve signal transmission; cis-15-tetradecenoic acid (neuro-acid) can repair damaged nerve fibers and enhance nerve cell activity; lemon balm extract and sage are rich in polyphenols, which increase acetylcholine concentration by inhibiting acetylcholinesterase, while clearing neuroinflammatory factors, soothing nervous tension, and reducing anxiety; N-acetylneuraminic acid participates in neural development and metabolic regulation; tea theanine can enhance alpha brainwave activity in the brain, promoting relaxation and concentration; medium-chain triglycerides serve as a high-quality energy source, providing rapid energy support for brain function; beeswax and phospholipids, as excipients, help form a stable gel structure and promote the absorption of active ingredients. These multiple ingredients work together to improve brain function from multiple aspects, such as repairing nerves, regulating metabolism, soothing emotions, and providing energy, thereby effectively enhancing concentration.

[0008] Optionally, the raw materials constitute a double-layer sustained-release structure, including an outer quick-release gel layer and an inner slow-release lipid core; the quick-release gel layer includes tea theanine, N-acetylneuraminic acid and a quick-release gel matrix, and the inner slow-release lipid core includes phosphatidylserine, cis-15-tetracosenoic acid, lemon balm extract, sage extract, N-acetylneuraminic acid, medium-chain triglycerides, beeswax and phospholipids.

[0009] Optionally, the quick-release gel layer includes 6-10 parts of tea theanine, 1-3 parts of N-acetylneuraminic acid and 80-150 parts of quick-release gel matrix; the sustained-release lipid core includes 130-170 parts of phosphatidylserine, 25-30 parts of cis-15-tetracosenoic acid, 3-8 parts of lemon balm extract, 3-8 parts of sage extract, 4-7 parts of N-acetylneuraminic acid, 250-300 parts of medium-chain triglycerides, 25-35 parts of beeswax and 20-35 parts of phospholipids.

[0010] By employing this technical solution, a unique dual-layer sustained-release structure is employed. The outer rapid-release gel layer contains tea theanine and N-acetylneuraminic acid, along with a rapid-release gel matrix, rapidly releasing the active ingredients. Tea theanine rapidly enhances alpha brainwave activity in the brain, promoting rapid relaxation and focused attention, while N-acetylneuraminic acid also participates in neuromodulation. The inner sustained-release lipid core, containing key ingredients such as phosphatidylserine and cis-1,5-tetracosenoic acid, utilizes a lipid environment created by medium-chain triglycerides, beeswax, and phospholipids to achieve slow and sustained release. Phosphatidylserine continuously maintains neural signaling, while cis-1,5-tetracosenoic acid gradually repairs nerve fibers, while lemon balm extract and sage extract provide long-lasting nerve relief. Through this layered release mechanism, these multiple ingredients synergistically work at different times and pathways, comprehensively enhancing brain function and effectively and sustainably enhancing focus. Furthermore, the medium-chain triglycerides, beeswax, and phospholipids in the lipid core create a stable lipid environment, isolating oxygen and ensuring the stability of easily oxidized ingredients. The double-layer sustained-release design cleverly solves many key problems. It not only achieves an orderly connection between the onset time of different ingredients through the combination of the quick-release layer and the sustained-release core, and complements the rapid onset and sustained effect, but also uses the outer layer of isolation to effectively mask the bitterness of the herbs, improve the product taste, and comprehensively enhance the product performance and user experience, providing a scientific and efficient solution for improving concentration.

[0011] Optionally, 8-12 parts of a flavor masking agent may be added to the rapid-release gel layer. The flavor masking agent is a modified starch loaded with natural flavor. The natural flavor substance is selected from citrus oil, lemon oil or berry extract.

[0012] By adopting the above technical solution, the modified starch, with its porous structure and large specific surface area, can efficiently absorb and encapsulate the unpleasant bitter components of herbal extracts. At the same time, the refreshing and pleasant natural flavor of the loaded citrus oil, lemon oil, or berry extract can be quickly released in the mouth, masking the bitterness through both the senses of smell and taste. In terms of beneficial effects, this not only greatly improves the taste of the product, increasing user acceptance and compliance, and making users more willing to take it long-term; the addition of the flavor masking agent does not affect the rapid release characteristics of active ingredients such as tea theanine and N-acetylneuraminic acid in the rapid-release gel layer, still ensuring the product's initial effect of quickly regulating neurotransmitters and improving concentration. At the same time, it works synergistically with the sustained-release lipid core to achieve a perfect combination of enhancing concentration and good taste.

[0013] Optionally, the quick-release gel matrix in the quick-release gel layer is an aqueous solution obtained by compounding gelatin and pectin in a mass ratio of 2-3:1, and the solid content of the gelatin-pectin aqueous solution is 25-35%.

[0014] By adopting the above technical solution, gelatin has good gelling and film-forming properties, and can form a stable gel network structure in a short time, providing a wrapping carrier for the active ingredients; pectin has good water solubility and thickening properties. After compounding with gelatin, it can adjust the porosity and hydrophilicity of the gel. The synergistic effect of the two enables the rapid release gel layer to quickly absorb water and swell after contact with body fluids, and the gel network structure quickly disintegrates, thereby promoting the rapid and efficient release of active ingredients such as tea theanine and N-acetylneuraminic acid contained therein, quickly regulating neurotransmitters, allowing users to feel an improvement in concentration in a relatively short period of time. At the same time, this compound matrix also has good flexibility and stability, which helps to maintain the overall shape of the gel candy and improve the quality and stability of the product.

[0015] Optionally, the phospholipid is phosphatidylcholine with a purity of ≥90%, wherein the weight ratio of phosphatidylserine to phosphatidylcholine is (4-6):1.

[0016] By adopting the above technical solution, high-purity lecithin is a key component of the cell membrane, which can provide good structural support and material basis for nerve cells, ensure the integrity and fluidity of the cell membrane, and promote the efficient transmission of nerve signals. The specific ratio of phosphatidylserine and lecithin works synergistically, and phosphatidylserine can be specifically enriched on the inner side of the nerve cell membrane, regulating the enzyme activity, ion channel function, and the release and uptake of neurotransmitters in the cell membrane, further optimizing the nerve conduction function; at the same time, the two can also enhance each other's absorption and utilization efficiency in the body, better repair damaged nerve cells, promote nerve regeneration, improve brain function from multiple levels, and thus more effectively improve the user's concentration. This precise ratio helps maintain the stability of the product ingredients and ensure the long-term effectiveness.

[0017] Optionally, the sustained-release lipid core further comprises 0.05-0.5 parts of astaxanthin oil suspension, and the mass concentration of astaxanthin is 0.5-1.5%.

[0018] By adopting the above technical solution, astaxanthin is a powerful natural antioxidant. Its unique molecular structure enables it to efficiently remove excess free radicals in the body, reduce the oxidative damage of free radicals to nerve cells, and protect the integrity and normal function of nerve cells. In the sustained-release lipid core, astaxanthin works synergistically with ingredients such as phosphatidylserine and cis-15-tetracosenoic acid. Phosphatidylserine and neuraminic acid are responsible for repairing damaged nerve membrane structures and promoting nerve signal conduction, while astaxanthin provides them with a relatively stable "antioxidant environment" to prevent these active ingredients and nerve cells from being oxidized and damaged during their function. From the perspective of beneficial effects, the addition of astaxanthin further enhances the neuroprotective effect of the product, helps maintain the long-term health of the brain, prolongs the duration of action of the active ingredients, makes the effect of improving concentration more lasting and stable, and comprehensively enhances the product's effectiveness in improving brain function.

[0019] In a second aspect, the present application provides a method for preparing phosphatidylserine neuraminic acid gel candy for improving concentration, using the following technical solution: A method for preparing phosphatidylserine neuraminic acid gel candy for improving concentration comprises the following steps: (1) Preparation of sustained-release lipid core: medium-chain triglycerides are heated to 60-70°C, phospholipids and beeswax are added in sequence to dissolve, and then phosphatidylserine, cis-15-tetracosenoic acid, N-acetylneuraminic acid, lemon balm extract, and sage extract are added, homogenized and emulsified, and then cooled to form core particles; (2) Preparation of rapid-release gel layer: Disperse theanine and N-acetylneuraminic acid in a gelatin-pectin aqueous solution and heat to 50-60°C to form a gel; (3) The core particles obtained in step (1) are immersed in the glue solution obtained in step (2), and the gel candy is formed after cooling, drying and cutting.

[0020] By adopting the above technical solution, when preparing the sustained-release lipid core, medium-chain triglycerides are first heated and phospholipids and beeswax are dissolved to provide a stable lipid environment for subsequent ingredients. A variety of key ingredients are then added and emulsified to evenly disperse the ingredients. After cooling and forming, core particles are formed that can continuously and slowly release the active ingredients, ensuring the long-term effects of phosphatidylserine repairing nerve membranes and cis-15-tetracosenoic acid enhancing neuroactivity. When preparing the rapid-release gel layer, theanine and N-acetylneuraminic acid are dispersed in a gelatin-pectin aqueous solution and heated to form a gel. Utilizing the properties of gelatin and pectin, the active ingredients are rapidly released upon contact with body fluids, rapidly regulating neurotransmitters and improving concentration. Finally, the core particles are immersed in the gel, cooled, dried, and cut to form a gel candy. The double-layer structure not only solves the problems of stability of easily oxidized ingredients and the time difference in onset of action of different ingredients, but also masks unpleasant flavors, comprehensively enhancing the product's concentration-enhancing effect and user experience.

[0021] Optionally, the homogenization emulsification pressure in step (1) is 20-40 MPa; and the dipping operation in step (3) is repeated 2-3 times to form a quick-release layer with a thickness of 0.5-1 mm.

[0022] In summary, this application has the following beneficial effects: 1. Because this application adopts a unique double-layer sustained-release structure, the outer quick-release gel layer quickly releases tea theanine and N-acetylneuraminic acid, allowing people to quickly relax and concentrate; the inner slow-release lipid core slowly and continuously releases key ingredients such as phosphatidylserine and cis-15-tetracosenoic acid, which work synergistically from different time periods and different pathways to comprehensively improve brain function and enhance concentration efficiently and lastingly.

[0023] 2. The medium-chain triglycerides, beeswax, phospholipids, and other ingredients in the lipid core of this application form a stable lipid environment, isolating oxygen and ensuring the stability of easily oxidized ingredients such as phosphatidylserine and cis-1,5-tetracosenoic acid. Furthermore, astaxanthin oil suspension is added to the sustained-release lipid core. Astaxanthin, a powerful natural antioxidant, can effectively scavenge excess free radicals in the body, reducing oxidative damage to nerve cells by free radicals. This provides an "antioxidant environment" for the active ingredients and nerve cells, further enhancing the product's neuroprotective effects and prolonging the duration of action of the active ingredients, making the focus-enhancing effect more lasting and stable.

[0024] 3. The method of this application significantly improves the product's taste by adding a flavor-masking agent to the rapid-release gel layer, increasing user acceptance and compliance, and achieving a perfect combination of enhanced focus and good taste. Furthermore, the outer insulating layer effectively masks the bitter herbal flavor. The rapid-release gel matrix, a combination of gelatin and pectin, imparts excellent flexibility and stability to the rapid-release gel layer, helping to maintain the overall shape of the gel candy and improving product quality and stability. DETAILED DESCRIPTION

[0025] The present application is further described in detail below with reference to the examples. It is particularly noted that if no specific conditions are specified in the following examples, the reactions are carried out according to conventional conditions or the conditions recommended by the manufacturer. Unless otherwise specified, the raw materials used in the following examples can be obtained from common commercial sources.

[0026] Melissa officinalis extract was purchased from Shanxi Zhongnuo Biotechnology Co., Ltd., approval number 36588148; sage extract was purchased from Xi'an Wuling Biotechnology Co., Ltd.; astaxanthin oil suspension was purchased from Shenzhen Shanhaijian Biotechnology Co., Ltd.; medium-chain triglycerides were purchased from Jiangsu Enming Bioengineering Technology Co., Ltd., CAS number 538-24-9.

[0027] Preparation examples of raw materials and / or intermediates Preparation Example Preparation Example 1 A flavor masking agent, the preparation of which comprises the following steps: 10 kg of modified starch was placed in a vacuum drying oven at 60° C. and dehydrated to a moisture content of ≤5%. The starch was then placed in a fluidized bed and nitrogen was introduced to form an inert environment. 4 kg of citrus oil was mixed with 2 volumes of anhydrous ethanol and ultrasonically vibrated at 40 kHz for 10 minutes to form a homogeneous solution. After constant temperature stirring at 30° C., a pressure of 0.2 MPa was applied to the solution so that the solution entered the carrier fluidized bed in the form of a spray. After the addition was completed, the temperature was raised to 50° C., the pressure was reduced to -0.08 MPa to evaporate the ethanol, and the mixture was continued for 2 hours. After stirring evenly, the flavor masking agent was obtained. Example

[0028] Example 1 A phosphatidylserine neuraminic acid gel candy for improving concentration, the preparation of which comprises the following steps: Heat 250g of medium-chain triglycerides to 65°C, add 22g of phospholipids and 22g of beeswax to dissolve them in sequence, then add 50g of phosphatidylserine, 20g of cis-15-tetracosenoic acid, 5g of N-acetylneuraminic acid, 5g of lemon balm extract, 5g of sage extract and 5g of tea theanine, homogenize and emulsify, then cool and shape, and cut into candy shapes; the phospholipid is lecithin with a purity of ≥90%.

[0029] Example 2 A phosphatidylserine neuraminic acid gel candy for improving concentration, the preparation of which comprises the following steps: Heat 100g of medium-chain triglycerides to 65°C, add 5g of phospholipids and 40g of beeswax to dissolve them in sequence, then add 125g of phosphatidylserine, 10g of cis-15-tetracosenoic acid, 1g of N-acetylneuraminic acid, 1g of lemon balm extract, 10g of sage extract and 10g of tea theanine, homogenize and emulsify, then cool and shape, and cut into candy shapes; the phospholipid is lecithin with a purity of ≥90%.

[0030] Example 3 A phosphatidylserine neuraminic acid gel candy for improving concentration, the preparation of which comprises the following steps: Heat 400g of medium-chain triglycerides to 65°C, add 40g of phospholipids and 5g of beeswax to dissolve them in sequence, then add 200g of phosphatidylserine, 30g of cis-15-tetracosenoic acid, 10g of N-acetylneuraminic acid, 10g of lemon balm extract, 1g of sage extract and 1g of tea theanine, homogenize and emulsify, then cool and shape, and cut into candy shapes; the phospholipid is lecithin with a purity of ≥90%.

[0031] Example 4 A phosphatidylserine neuraminic acid gel candy for improving concentration, which differs from Example 1 in that a gelatin-pectin aqueous solution is further added to the raw materials. The specific preparation comprises the following steps: (1) Preparation of sustained-release lipid core: 250 g of medium-chain triglyceride was heated to 65° C., 30 g of lecithin and 30 g of beeswax were added in sequence to dissolve, and then 150 g of phosphatidylserine, 27.5 g of cis-15-tetracosenoic acid, 5 g of N-acetylneuraminic acid, 5 g of lemon balm extract, and 5 g of sage extract were added. The mixture was homogenized and emulsified at 30 MPa and then cooled to form core particles; the phospholipid was lecithin with a purity of ≥90%; (2) 200 g of purified water was heated to 55° C., and gelatin and pectin were added and dissolved in a mass ratio of 2:1 to obtain a gelatin-pectin aqueous solution with a solid content of 30%; a quick-release gel layer was prepared by dissolving 8 g of theanine and 2 g of N-acetylneuraminic acid in 105 g of the gelatin-pectin aqueous solution and heating to 55° C. to form a gelatin solution; (3) The core particles obtained in step (1) are immersed in the glue obtained in step (2) three times, with a dripping interval of 10 seconds each time, to form a quick-release layer with a thickness of 1 mm. After cooling, drying, and cutting, a gel candy is formed.

[0032] Example 5 A phosphatidylserine neuraminic acid gel candy for improving concentration, the preparation of which comprises the following steps: (1) Preparation of sustained-release lipid core: 275 g of medium-chain triglyceride was heated to 60° C., 25 g of lecithin and 35 g of beeswax were added in sequence to dissolve, and then 130 g of phosphatidylserine, 30 g of cis-15-tetracosenoic acid, 4 g of N-acetylneuraminic acid, 8 g of lemon balm extract, and 3 g of sage extract were added. The mixture was homogenized and emulsified at 20 MPa, and then cooled to form core particles; the phospholipid was lecithin with a purity of ≥90%; (2) 200 g of purified water was heated to 50° C., and gelatin and pectin were added and dissolved in a mass ratio of 2:1 to obtain a gelatin-pectin aqueous solution with a solid content of 25%; a quick-release gel layer was prepared by dissolving 6 g of theanine and 1 g of N-acetylneuraminic acid in 80 g of the gelatin-pectin aqueous solution and heating to 50° C. to form a gelatin solution; (3) The core particles obtained in step (1) are immersed in the glue obtained in step (2) three times, with a dripping interval of 10 seconds each time, to form a quick-release layer with a thickness of 1 mm. After cooling, drying, and cutting, a gel candy is formed.

[0033] Example 6 A phosphatidylserine neuraminic acid gel candy for improving concentration, the preparation of which comprises the following steps: (1) Preparation of sustained-release lipid core: 300 g of medium-chain triglyceride was heated to 70° C., 35 g of lecithin and 25 g of beeswax were added in sequence to dissolve, and then 170 g of phosphatidylserine, 25 g of cis-15-tetracosenoic acid, 7 g of N-acetylneuraminic acid, 3 g of lemon balm extract, and 8 g of sage extract were added. The mixture was homogenized and emulsified at 40 MPa, and then cooled to form core particles; the phospholipid was lecithin with a purity of ≥90%. (2) 200 g of purified water was heated to 60° C., and gelatin and pectin were added and dissolved in a mass ratio of 2:1 to obtain a gelatin-pectin aqueous solution with a solid content of 35%; a quick-release gel layer was prepared by dissolving 10 g of theanine and 3 g of N-acetylneuraminic acid in 150 g of the gelatin-pectin aqueous solution and heating to 60° C. to form a gelatin solution; (3) The core particles obtained in step (1) are immersed in the glue obtained in step (2) three times, with a dripping interval of 10 seconds each time, to form a quick-release layer with a thickness of 1 mm. After cooling, drying, and cutting, a gel candy is formed.

[0034] Example 7 A phosphatidylserine nervonic acid gel candy for improving concentration, which differs from Example 4 in that 8 g of the flavor masking agent prepared in Preparation Example 1 is added to this example. The preparation method is as follows: (2) 200 g of purified water was heated to 60° C., and gelatin and pectin were added and dissolved in a mass ratio of 2:1 to obtain a gelatin-pectin aqueous solution with a solid content of 35%; a quick-release gel layer was prepared by dissolving 10 g of theanine, 3 g of N-acetylneuraminic acid, and 8 g of a flavor masking agent in 150 g of the gelatin-pectin aqueous solution and heating the solution to 60° C. to form a gelatin solution; the remaining steps were the same as those in Example 1.

[0035] Example 8 A phosphatidylserine neuraminic acid gel candy for improving concentration, which is different from Example 7 in that 10 g of the flavor masking agent prepared in Preparation Example 1 is added to this example.

[0036] Example 9 A phosphatidylserine neuraminic acid gel candy for improving concentration, which is different from Example 7 in that 12 g of the flavor masking agent prepared in Preparation Example 1 is added to this example.

[0037] Example 10 A phosphatidylserine neuraminic acid gel candy for improving concentration, which is different from Example 4 in that the weight ratio of phosphatidylserine to lecithin added in this example is 3:1, that is, 30g of lecithin and 90g of phosphatidylserine are added.

[0038] Example 11 A phosphatidylserine neuraminic acid gel candy for improving concentration, which is different from Example 4 in that the weight ratio of phosphatidylserine to lecithin added in this example is 7:1, that is, 30g of lecithin and 210g of phosphatidylserine are added.

[0039] Example 12 A phosphatidylserine neuraminic acid gel candy for improving concentration, which differs from Example 4 in that 0.05 g of astaxanthin oil suspension is further added to the sustained-release lipid core in this example, specifically comprising the following steps: (1) Preparation of sustained-release lipid core: 250 g of medium-chain triglyceride was heated to 65° C., 30 g of lecithin, 30 g of beeswax, and 0.05 g of astaxanthin oil suspension were added in sequence to dissolve, and then 150 g of phosphatidylserine, 27.5 g of cis-15-tetracosenoic acid, 5 g of N-acetylneuraminic acid, 5 g of lemon balm extract, and 5 g of sage extract were added. The mixture was homogenized and emulsified at 30 MPa and then cooled to form core particles. The phospholipid was lecithin with a purity of ≥90%. The remaining steps were the same as those in Example 1.

[0040] Example 13 A phosphatidylserine neuraminic acid gel candy for improving concentration, which differs from Example 12 in that 0.5 g of astaxanthin oil suspension is added to the sustained-release lipid core in this example.

[0041] Comparative Example Comparative Example 1 A phosphatidylserine neuraminic acid gel candy for improving concentration, which is different from Example 1 in that no lemon balm extract and sage extract are added in this comparative example.

[0042] Comparative Example 2 A phosphatidylserine neuraminic acid gel candy for improving concentration, which differs from Example 1 in that an equal amount of soybean oil is used to replace medium-chain triglycerides in this comparative example.

[0043] Performance testing Phosphatidylserine retention and cis-15-tetracosenoic acid peroxide value were measured after 6 months of storage in a 40°C / 75% RH accelerated test. Blind sensory evaluation (ISO8586): Ten participants per group were recruited, aged 18-45, in good health, with no history of food allergies, a normal preference for candy, and no recent experience with similar sensory testing. The gender ratio was balanced as much as possible. The products were scored on a 5-point scale based on smell, taste, and overall acceptability. The evaluation criteria are shown in the table below: Sensory indicators describe Score odor Has a fresh and pleasant smell 5 Taste Sweet and sour, no peculiar smell or bitterness 5 Overall acceptance Very willing to eat again 5 Table 1 Test results Table 2 Sensory evaluation results Odor score (5) Taste rating (5) Overall acceptance (5) Example 1 3.92 3.15 3.46 Example 2 3.85 2.97 3.31 Example 3 3.73 2.88 3.23 Example 4 4.38 4.21 4.33 Example 5 4.41 4.25 4.37 Example 6 4.53 4.46 4.52 Example 7 4.78 4.68 4.73 Example 8 4.92 4.85 4.89 Example 9 4.67 4.52 4.61 Example 10 4.26 3.87 3.98 Example 11 4.11 3.42 3.65 Example 12 4.63 4.58 4.61 Example 13 4.75 4.71 4.73 Comparative Example 1 3.24 4.13 3.82 Comparative Example 2 2.75 2.43 2.52 According to the above experimental data: Combining Examples 1-3 with Comparative Example 1, it can be seen that the various test data of Examples 1-3 are better than those of Comparative Example 1. The addition of lemon balm extract and sage extract can exert a good antioxidant effect, which is beneficial to maintaining the chemical stability of the active ingredients, reducing oxidative damage, increasing the retention rate of phosphatidylserine, and reducing the peroxide value of the product.

[0044] Combining Examples 1-3 with Comparative Example 2, it can be seen that the various test data of Examples 1-3 are superior to those of Comparative Example 2, indicating that medium-chain triglycerides can form a relatively stable lipid environment, reduce the occurrence of lipid peroxidation, and thus reduce the peroxide value of the product. At the same time, the stable lipid environment can provide a better protective barrier for active ingredients such as phosphatidylserine, reduce their contact with external oxidative factors, reduce the risk of oxidative degradation, and thus improve the retention rate of phosphatidylserine.

[0045] Combining Example 1 with Examples 4-6, it can be seen that the experimental data of Examples 4-6 are all higher than those of Example 1, indicating that the double-layer sustained-release structure can not only mask the bitter taste of herbs, but also reduce the contact of external factors such as oxygen and moisture with the active ingredients in the inner sustained-release lipid core, thereby reducing the probability of oxidation reactions and reducing the peroxide value. In addition, the inner sustained-release lipid core provides a slow-release environment for key ingredients such as phosphatidylserine, allowing these ingredients to function continuously and stably. At the same time, the medium-chain triglycerides, beeswax, phospholipids and other ingredients in the lipid core cooperate with each other to further enhance the stability of the lipid environment, help protect the active ingredients from oxidative degradation, and improve the retention rate of phosphatidylserine.

[0046] Comparing Example 1 with Examples 7-9, it can be seen that Example 1 outperforms Examples 7-9 in all test data. The addition of a flavor masking agent in Examples 7-9 effectively absorbs and encapsulates the unpleasant bitter components of the herbal extract, reducing the release of these components in the oral cavity and further improving the product's taste. Furthermore, this addition alters the microstructure of the rapid-release gel layer, making it denser and more stable. This structural change may help reduce the contact of oxygen and other oxidizing factors with the active ingredient, slowing the oxidation reaction and thereby increasing the retention rate of phosphatidylserine and reducing the peroxide value.

[0047] Combining Example 1 with Examples 9-10, it can be seen that the experimental data of Example 1 are superior to those of Examples 9-10, indicating that within the appropriate ratio range, phosphatidylserine and lecithin can fully exert their synergistic effect. Lecithin can provide a stable lipid environment for phosphatidylserine, promoting its correct positioning and function on the cell membrane. At the same time, phosphatidylserine and lecithin can cooperate with each other to enhance each other's absorption and utilization efficiency in the body, better repair damaged nerve cells, and promote nerve regeneration.

[0048] Combining Example 1 with Examples 11-13, it can be seen that Examples 11-13 further add astaxanthin oil suspension, which can quickly react with free radicals, reduce the oxidative damage of free radicals to nerve cells and active ingredients, and at the same time protect active ingredients such as phosphatidylserine from oxidative degradation, thereby increasing the retention rate of phosphatidylserine and reducing the peroxide value.

[0049] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make non-creative modifications to the present embodiment as needed, but as long as they are within the scope of the claims of the present application, they are protected by the patent law.

Claims

1. A phosphatidylserine neuraminic acid gel candy for improving concentration, characterized in that: It includes the following raw materials in parts by weight: 50-200 parts of phosphatidylserine, 10-30 parts of cis-15-tetracosenoic acid, 1-10 parts of lemon balm extract, 1-10 parts of sage extract, 1-10 parts of N-acetylneuraminic acid, 1-10 parts of tea theanine, 100-400 parts of medium-chain triglycerides, 5-40 parts of beeswax, 5-40 parts of phospholipids, and the balance purified water.

2. The phosphatidylserine neuraminic acid gel candy for improving concentration according to claim 1, characterized in that: The raw materials form a double-layer sustained-release structure, including an outer quick-release gel layer and an inner slow-release lipid core; the quick-release gel layer includes tea theanine, N-acetylneuraminic acid and a quick-release gel matrix, and the inner slow-release lipid core includes phosphatidylserine, cis-15-tetracosenoic acid, lemon balm extract, sage extract, N-acetylneuraminic acid, medium-chain triglycerides, beeswax and phospholipids.

3. The phosphatidylserine neuraminic acid gel candy for improving concentration according to claim 2, characterized in that: The quick-release gel layer comprises 6-10 parts of tea theanine, 1-3 parts of N-acetylneuraminic acid, and 80-150 parts of a quick-release gel matrix; the sustained-release lipid core comprises 130-170 parts of phosphatidylserine, 25-30 parts of cis-15-tetracosenoic acid, 3-8 parts of lemon balm extract, 3-8 parts of sage extract, 4-7 parts of N-acetylneuraminic acid, 250-300 parts of medium-chain triglycerides, 25-35 parts of beeswax, and 20-35 parts of phospholipids.

4. The phosphatidylserine neuraminic acid gel candy for improving concentration according to claim 3, characterized in that: 8-12 parts of a flavor masking agent may also be added to the rapid-release gel layer. The flavor masking agent is a modified starch loaded with natural flavor. The natural flavor substance is selected from citrus oil, lemon oil or berry extract.

5. The phosphatidylserine neuraminic acid gel candy for improving concentration according to claim 3, characterized in that: The quick-release gel matrix in the quick-release gel layer is an aqueous solution obtained by compounding gelatin and pectin in a mass ratio of 2-3:1, and the solid content of the gelatin-pectin aqueous solution is 25-35%.

6. The phosphatidylserine neuraminic acid gel candy for improving concentration according to claim 3, characterized in that: The phospholipid is lecithin with a purity of ≥90%, wherein the weight ratio of phosphatidylserine to lecithin is (4-6):

1.

7. The phosphatidylserine neuraminic acid gel candy for improving concentration according to claim 1, characterized in that: The sustained-release lipid core further comprises 0.05-0.5 parts of astaxanthin oil suspension, and the mass concentration of astaxanthin is 0.5-1.5%.

8. A method for preparing a phosphatidylserine neuraminic acid gel candy for improving concentration according to any one of claims 1 to 6, characterized in that: The following steps are involved: (1) Preparation of sustained-release lipid core: heat medium-chain triglycerides to 60-70°C, add phospholipids and beeswax to dissolve, then add phosphatidylserine, cis-15-tetracosenoic acid, N-acetylneuraminic acid, lemon balm extract, and sage extract, homogenize and emulsify, and then cool to form core particles; (2) Preparation of rapid-release gel layer: Disperse theanine and N-acetylneuraminic acid in a gelatin-pectin aqueous solution and heat to 50-60°C to form a gel; (3) The core particles obtained in step (1) are immersed in the glue solution obtained in step (2), and the gel candies are formed after cooling, drying and cutting.

9. The method for preparing the phosphatidylserine neuraminic acid gel candy for improving concentration according to claim 8, characterized in that: The homogenization emulsification pressure in step (1) is 20-40 MPa; the dipping operation in step (3) is repeated 2-3 times to form a quick-release layer with a thickness of 0.5-1 mm.

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