Preparation method of sesamin-loaded oil gel with high stability and high bioavailability

Abstract

The invention discloses a preparation method of sesamin oil loaded gel with high stability and high bioavailability. According to the oleogel, vegetable protein, vegetable oil and water are taken as main raw materials, and uniform dispersion and self-assembly structuring of the vegetable protein in an oil phase are realized through a mechanical energy auxiliary mixing treatment process under the condition that no gelling agent is added, so that a stable three-dimensional oleogel network is constructed. The lipophilic active component sesamin is effectively loaded by the system, so that embedding and stabilization of the sesamin are realized, and the stability and bioavailability of the sesamin in a gastrointestinal environment are remarkably improved. The obtained oleogel has excellent structural stability, relatively high storage modulus and extremely high oil holdup. The method is simple and convenient in process, green and safe, free of organic solvent residues, capable of achieving large-scale production and suitable for development and application of functional food, nutritional supplements and drug delivery systems.

Description

TECHNICAL FIELD

[0001] The application relates to a preparation method of a high-stability and high-bioavailability sesame lignan-loaded oil gel, and belongs to the field of food engineering. BACKGROUND

[0002] Sesame lignan is a natural lignan compound derived from sesame (Sesamum indicum L.) and has significant antioxidant, anti-inflammatory, lipid-lowering and neuroprotective activities. However, as a typical hydrophobic compound, the solubility of sesame lignan in an aqueous system is extremely low, and sesame lignan is easily degraded in the gastrointestinal environment, resulting in low oral absorption rate and bioavailability. This characteristic seriously limits the application of sesame lignan in the fields of functional food, nutritional supplements and drug delivery.

[0003] To improve the solubility and bioavailability of sesame lignan, existing technologies mainly adopt embedding, complexing and micellization. For example, CN201710069415.8 discloses a preparation method of water-soluble sesame lignan. By mixing hydroxypropyl cyclodextrin and sesame lignan, a clathrate is formed, in which cyclodextrin is the host molecule and sesame lignan is the guest molecule. The solubility of sesame lignan is increased. However, the stability and bioavailability of sesame lignan are not investigated in the patent. CN201910388214.3 discloses a sesame lignan and cyclodextrin inclusion complex and a manufacturing method thereof. By mixing methylated beta-cyclodextrin (M-beta-CD) or 2-hydroxypropyl-beta-cyclodextrin with a sesame lignan alcohol solution, a sesame lignan complex is obtained. The preparation method disclosed in the patent involves the use and removal of ethanol, and the preparation process is complicated. The use of an organic solvent is also involved. Moreover, the bioavailability is not described. TW113208728U discloses a capsule structure containing a sesame lignan compound. By combining the capsule body and jointly surrounding a closed containing space, the sesame lignan is mainly combined with other functional factors. The improvement of the stability and bioavailability of sesame lignan is not disclosed. CN201780065357.X discloses a method for improving the water solubility of sesame lignan. By the interaction of a complexing agent and a surfactant with sesame lignan, the complexing and micellization of sesame lignan are realized, so that the water solubility of sesame lignan is improved. Although the solubility of sesame lignan is improved, poloxamer and other chemical reagents are used, which cannot be used in the food field. CN200980152696.7 discloses a preparation method of a composition containing a sesame lignan and epigallocatechin gallate. The in vivo absorption rate is improved by about 1.2 times, but the improvement effect is limited.

[0004] Oleogel, as a novel structured oil system, has attracted extensive attention in recent years. It can effectively embed fat-soluble active substances by converting liquid oil into a semi-solid system with a three-dimensional network structure. However, the construction of traditional oleogel usually relies on crystalline wax, fatty acid or organic gelator as a structure regulating component, which not only increases the cost but also limits the edibility and safety of the system. For example, CN202510579522.X discloses a method for preparing high-nutrition oleogel using soy protein type aggregate-hyaluronic acid complex. This method uses hyaluronic acid to enhance the structural performance, water retention and stability of the oleogel. The patent with the application publication number CN202510692498.0 discloses a garlicin oleogel and its preparation method and application. This method uses beeswax and fruit wax to enhance the stability and structural performance of the oleogel, and uses one or more of caprylic capric acid polyethylene glycol glycerol ester, Tween 20 and polyglycerol fatty acid ester as a surfactant. It can be seen that the formation of oleogel in the prior art depends on the introduction of gelator. At the same time, the prior art does not evaluate the performance of the food ingredient-loaded oleogel in promoting bioavailability. Therefore, developing an oleogel carrier that does not rely on gelator, is stable in structure and can be produced on a large scale has become a key direction to improve the bioavailability of fat-soluble active substances. SUMMARY

[0005] In view of the above problems, the purpose of the present application is to provide a preparation method of high-stability and high-bioavailability sesame-loaded oleogel to solve the problems of poor stability, low loading efficiency and low bioavailability of sesame. The method uses plant protein and vegetable oil as main raw materials, realizes oil structuring through mechanical energy-assisted dispersion and self-assembly process, does not need additional gelator or organic solvent, and has simple and green and safe process. During the preparation process, the plant protein is fully dispersed in the oil phase and forms a network structure under temperature control, thereby realizing effective embedding and stabilization of sesame. The present application has wide application prospects in the development of functional food and nutrient delivery system, and provides a simple, green and industrialized technical approach for efficient utilization of hydrophobic bioactive substances.

[0006] To achieve the above-mentioned purpose, the present application provides a preparation method of high-stability and high-bioavailability sesame-loaded oleogel, comprising the following steps: (1) Sesamin dissolution: weigh the sesame and dissolve it in vegetable oil to obtain a sesame oil solution; (2) Protein pre-dispersion: slowly add the plant protein to the sesame oil solution obtained in step (1), and magnetically stir or pre-mix for 5-10 min to make the plant protein fully wet and form a uniform suspension system; (3) Mechanical energy assisted dispersion: the mechanical energy assisted treatment is performed on the suspension system obtained in step (2) to make the protein fully depolymerize and uniformly disperse in the oil phase, forming a stable protein-oil phase dispersion system; (4) Water phase introduction and gel preparation: under the condition of continuous stirring, the water is slowly added into the protein-oil phase dispersion system obtained in step (3), and the mechanical energy assisted treatment is performed to promote the protein and oil phase interface to rearrange and form a complex structure, realize the oil structuring, and obtain the high-stability and high-bioavailability sesame-loaded oil gel.

[0007] In an embodiment of the present application, the plant oil in step (1) is one of sunflower oil, soybean oil or corn oil or a mixture thereof.

[0008] In an embodiment of the present application, the concentration of the sesame oil solution in step (1) is 5-15 mg / mL.

[0009] In an embodiment of the present application, the volume of the plant protein added in step (2) accounts for 30-70% of the sum of the volumes of the sesame oil solution and water.

[0010] In an embodiment of the present application, the mechanical energy assisted treatment in steps (3) and (4) includes ball milling and / or acoustic resonance dispersion.

[0011] In an embodiment of the present application, the volume of the water added in step (4) accounts for 2-12%, preferably 4-10% of the sum of the volumes of the sesame oil solution and water.

[0012] In an embodiment of the present application, the mechanical energy assisted treatment in steps (3) and (4) is performed for 15-30 min.

[0013] In an embodiment of the present application, the oil gel includes 2-10% of water in volume fraction, 40-78% of plant oil in volume fraction, and 20-50% of plant protein in mass fraction.

[0014] The present application also provides a high-stability and high-bioavailability sesame-loaded oil gel prepared by the above preparation method.

[0015] The present application also provides the use of the above high-stability and high-bioavailability sesame-loaded oil gel in the preparation of food and nutrient delivery system.

[0016] Beneficial effects: (1) The present application adopts plant protein as a structural matrix to construct an oil gel network system, and realizes effective embedding and protection of sesamin through self-assembly and interface rearrangement of proteins in the oil phase. The structure can significantly reduce the degradation rate of sesamin under storage temperature, light and heat treatment conditions, and the retention rate is increased by more than 23%, significantly improving the physical and chemical stability.

[0017] (2) The oil gel system of the present application can maintain good dispersibility and sustained-release performance in the gastrointestinal environment, so that sesamin is more easily absorbed in the small intestine under the mediation of oil, thereby significantly improving the absorption efficiency and bioavailability in the body, and the bioavailability is increased by 93%.

[0018] (3) The present application provides an oil gel loaded with sesamin with high stability and high bioavailability, which has simple preparation process, controllable parameters and low raw material cost, does not need to add gelatin or organic solvent, and only relies on mechanical energy assisted dispersion and protein self-assembly to form an oil gel network, which is simple to operate and has mild conditions. The preparation process is easy to scale up, and has good industrial application prospect.

[0019] (4) The present application can realize that the oil gel oil body leakage rate is controlled below 15%, the sesamin loading rate is as high as 90% or more, and the system has good reproducibility by adjusting the ratio of plant protein to oil, the amount of water added and other parameters. BRIEF DESCRIPTION OF DRAWINGS

[0020] Figure 1 The appearance pictures of the oil gels prepared in Examples 1-11 and Comparative Examples 1-2 are shown in the following table: Figure 2 The cold field emission scanning electron microscope graph of the oil gel prepared in Example 1 is shown in the following table: Figure 3 The rheological evaluation graph of the oil gels prepared in Examples 1 and 2 is shown in the following table: Figure 4 The macroscopic graph of the oil gels prepared in Examples 1-2 after 30 days of normal temperature storage is shown in the following table: Figure 5 The oil retention rate evaluation graph of the oil gels prepared in Examples 1-4 is shown in the following table: Figure 6 The thermal stability evaluation graph of the oil gel prepared in Example 1 is shown in the following table: Figure 7 The freeze-thaw stability evaluation graph of the oil gel prepared in Example 2 is shown in the following table: Figure 8 The evaluation graph of the retention rate of sesamin by the oil gel prepared in Example 5 is shown in the following table: Figure 9 The evaluation graph of the bioavailability and bioavailability of sesamin by the oil gel prepared in Example 6 is shown in the following table. DETAILED DESCRIPTION

[0021] The technical solutions of the present application are further described below by means of the accompanying drawings and examples.

[0022] In order to make the purposes, technical solutions and advantages of the present application more clear, thorough and complete, the technical solutions of the present application are described clearly and completely below by means of the accompanying drawings and examples. The following detailed description is the description of examples, which aims to provide further detailed description of the present application. Unless otherwise specified, the technical terms used in the present application are the same as the meanings commonly understood by the general technical personnel in the field to which the present application belongs.

[0023] Experimental test method: rheometer test method is to perform oscillatory strain sweep in the stress range of 10 -2 ~10 2 % stress, frequency sweep at 10 -1 ~10 Hz frequency; viscosity sweep at 10 -1 ~10 2 S -1 The determination of the retention rate and bioaccessibility of sesamin is detected under high performance liquid chromatography-fluorescence detector. The determination of the bioavailability of sesamin is detected under AB QTRAP5500 mass spectrometer, Q1 is 337.04, and Q3 is 289.07.

[0024] Example 1 50 mg of sesamin was weighed and dissolved in 4.5 mL of sunflower oil, 2.5 g of soybean protein isolate was slowly added to the obtained sesamin oil solution, and magnetic stirring was performed for 8 min. The suspension system was placed in a ball mill, and ball milling treatment was performed at a frequency of 20 Hz for 20 min. Under the condition of continuous stirring, 0.5 mL of water was further added to the suspension system after ball milling, and ball milling was performed again at 20 Hz for 20 min. A high-stability and high-bioavailability sesamin-loaded oil gel was obtained.

[0025] Example 2 The difference between Example 2 and Example 1 is that the volume of sunflower oil is different, and the volume of water added to the suspension system is different.

[0026] 50 mg of sesamin was weighed and dissolved in 4.6 mL of sunflower oil, 2.5 g of soybean protein isolate was slowly added to the obtained sesamin oil solution, and magnetic stirring was performed for 8 min. The suspension system was placed in a ball mill, and ball milling treatment was performed at a frequency of 20 Hz for 20 min. Under the condition of continuous stirring, 0.4 mL of water was further added to the suspension system after ball milling, and ball milling was performed again at 20 Hz for 20 min. A high-stability and high-bioavailability sesamin-loaded oil gel was obtained.

[0027] Example 3 Example 3 differs from Example 1 in that corn oil is used instead of sunflower oil.

[0028] 50 mg of sesamin is weighed and dissolved in 4.5 mL of corn oil, 2.5 g of soybean protein is slowly added to the sesamin oil solution, and magnetic stirring is performed for 8 min. The suspension system is placed in a ball mill, and ball milling is performed at a frequency of 20 Hz for 20 min. Under the condition of continuous stirring, 0.5 mL of water is further added to the suspension system after ball milling, and ball milling is performed again at 20 Hz for 20 min. A high-stability, high-bioavailability sesamin oil gel is obtained.

[0029] Example 4 Example 3 differs from Example 1 in that soybean oil is used instead of sunflower oil, and walnut protein is used instead of soybean protein isolate.

[0030] 50 mg of sesamin is weighed and dissolved in 4.5 mL of soybean oil, 2.5 g of walnut protein is slowly added to the sesamin oil solution, and magnetic stirring is performed for 8 min. The suspension system is placed in a ball mill, and ball milling is performed at a frequency of 20 Hz for 20 min. Under the condition of continuous stirring, 0.5 mL of water is further added to the suspension system after ball milling, and ball milling is performed again at 20 Hz for 20 min. A high-stability, high-bioavailability sesamin oil gel is obtained.

[0031] Example 5 Example 5 differs from Example 1 in that the volume of sunflower oil is different, and the volume of water added to the suspension system is different.

[0032] 50 mg of sesamin is weighed and dissolved in 4.7 mL of sunflower oil, 2.5 g of soybean protein isolate is slowly added to the sesamin oil solution, and magnetic stirring is performed for 8 min. The suspension system is placed in a ball mill, and ball milling is performed at a frequency of 20 Hz for 20 min. Under the condition of continuous stirring, 0.3 mL of water is further added to the suspension system after ball milling, and ball milling is performed again at 20 Hz for 20 min. A high-stability, high-bioavailability sesamin oil gel is obtained.

[0033] Example 6 Example 6 differs from Example 1 in that the volume of sunflower oil is different, and the volume of water added to the suspension system is different.

[0034] Weigh 50 mg of sesamin and dissolve it in 4.4 mL of sunflower oil, slowly add 2.5 g of soybean protein isolate to the sesamin oil solution, magnetically stir for 8 min, put the suspension system into a ball mill, ball mill at a frequency of 20 Hz for 20 min, under the condition of continuous stirring, add 0.6 mL of water to the suspension system after ball milling, and ball mill again at 20 Hz for 20 min, to obtain a high-stability, high-bioavailability sesamin oil gel.

[0035] Example 7 Example 7 differs from Example 1 in that the volume of sunflower oil is different, and the volume of water added to the suspension system is different.

[0036] Weigh 50 mg of sesamin and dissolve it in 4.8 mL of sunflower oil, slowly add 2.5 g of soybean protein isolate to the sesamin oil solution, magnetically stir for 8 min, put the suspension system into a ball mill, ball mill at a frequency of 20 Hz for 20 min, under the condition of continuous stirring, add 0.2 mL of water to the suspension system after ball milling, and ball mill again at 20 Hz for 20 min, to obtain a high-stability, high-bioavailability sesamin oil gel.

[0037] Example 8 Example 8 differs from Example 1 in that the amount of soybean protein isolate added is different.

[0038] Weigh 50 mg of sesamin and dissolve it in 4.5 mL of sunflower oil, slowly add 1.5 g of soybean protein isolate to the sesamin oil solution, magnetically stir for 8 min, put the suspension system into a ball mill, ball mill at a frequency of 20 Hz for 20 min, under the condition of continuous stirring, add 0.5 mL of water to the suspension system after ball milling, and ball mill again at 20 Hz for 20 min, to obtain a high-stability, high-bioavailability sesamin oil gel.

[0039] Example 9 Example 9 differs from Example 1 in that the amount of soybean protein isolate added is different.

[0040] Weigh 50 mg of sesamin and dissolve it in 4.5 mL of sunflower oil, slowly add 2.0 g of soybean protein isolate to the sesamin oil solution, magnetically stir for 8 min, put the suspension system into a ball mill, ball mill at a frequency of 20 Hz for 20 min, under the condition of continuous stirring, add 0.5 mL of water to the suspension system after ball milling, and ball mill again at 20 Hz for 20 min, to obtain a high-stability, high-bioavailability sesamin oil gel.

[0041] Example 10 Example 10 differs from Example 1 in that the amount of soy protein isolate added is different.

[0042] Example 10 differs from Example 1 in that the amount of soy protein isolate added is different.

[0043] Example 11 Example 11 differs from Example 1 in that the amount of soy protein isolate added is different.

[0044] Example 10 differs from Example 1 in that the amount of soy protein isolate added is different.

[0045] Comparative Example 1 Comparative Example 1 differs from Example 1 in that the volume of sunflower oil and added water is different.

[0046] Example 10 differs from Example 1 in that the amount of soy protein isolate added is different.

[0047] Comparative Example 2 Comparative Example 2 differs from Example 1 in that the volume of sunflower oil and added water is different.

[0048] 50 mg sesamin was dissolved in 1.0 mL sunflower oil, 5.0 g soy protein isolate was slowly added into the sesamin oil solution, and the mixture was stirred magnetically for 8 min. The suspension was placed in a ball mill and ball milled at a frequency of 20 Hz for 20 min. Then 4.0 mL water was added into the suspension after ball milling under continuous stirring, and the mixture was ball milled again at a frequency of 20 Hz for 20 min. However, the prepared oil gel could not be obtained due to the high water content in the preparation process, and the protein was aggregated to form a cluster.

[0049] Figure 1 The appearance pictures of the oil gels prepared in the examples and comparative examples are given. As can be seen from the pictures, the addition amounts of oil, water and protein can significantly affect the morphology of the formed oil gel. When the addition amount of water is less than 0.2 mL or the addition amount of protein is too much, the oil gel cannot be formed or the formed oil gel has undispersed impurities and cannot form a uniform solution. The oil gel prepared in Example 1 was taken as a sample, and the micro network structure thereof was observed by a cold field emission scanning electron microscope. As can be seen from the pictures, the network structure of the oil gel prepared in Example 1 is dense, indicating that the protein particles are assembled and aggregated to form a permeable network. The oil gel does not collapse, and the network structure remains stable. Figure 1 and 2 As can be seen, the network structure of the oil gel prepared in Example 1 is dense, indicating that the protein particles are assembled and aggregated to form a permeable network. The oil gel does not collapse, and the network structure remains stable.

[0050] Figure 3 The rheological properties of the oil gels of Examples 1 and 2 are given. As can be seen from the pictures, in the strain sweep, when the strain amplitude is less than 2%, the storage modulus and loss modulus in the linear viscoelastic region remain stable; in the frequency sweep, the storage modulus is greater than the loss modulus in the whole frequency range, and the oil gel shows a solid-like property; the viscosity decreases with the increase of the frequency in the frequency range, but the viscosity in the whole frequency range is greater than 50 Pa·s, and the oil gel shows a solid-like property.

[0051] Figure 4 The storage properties of the oil gels of Examples 1 and 2 are given. After being stored for 30 days, the oil gels prepared in Examples 1 and 2 do not show obvious liquid oil, and no phase separation occurs, indicating that the structure of the oil gels is stable.

[0052] Figure 5 The centrifugal loss of the samples of Examples 1 to 4 is given. After the oil gels are centrifuged at 10000 rpm for 10 min, the oil retention rates of all the samples are greater than 85%, and the highest oil retention rate is 95%, indicating that the oil gels have a high oil retention rate and a good oil retention effect.

[0053] Figure 6 The thermal stability of the sample of Example 1 after being treated at 100 ℃ for 20 min is given. The oil gel of Example 1 is stable after being treated at 100 ℃ for 20 min. Figure 6The experimental results can be seen that the oil gel prepared by example 1 has no obvious phase separation after being treated at 100℃ for 20 min, and a small part of the collapse phenomenon appears.

[0054] Example 7 gives the freeze-thaw stability results of the oil gel prepared by example 2. By freezing the sample of example 2 at a temperature of-20℃ for 12 h, and then thawing at a temperature of 25℃ for 12 h, after three such freeze-thaw cycles, the sample still maintains a stable structure and no collapse phenomenon occurs.

[0055] Figure 7 The retention effect of sesamin in the sample of example 5 under different light conditions, different storage temperatures, different treatment temperatures and different pH conditions is given. Compared with the sesamin directly dispersed in sunflower oil, the retention rate of sesamin in the oil gel is significantly higher than that of the sesamin directly dispersed in sunflower oil. Sesamin will degrade under light conditions, and after 28 days of light, the retention rate of sesamin increases from 19% to 34%, an increase of 79%; the degree of oxidation and decomposition of sesamin is lower under low temperature conditions, and the retention rate increases from 65% to 80% after 28 days of storage at-20℃, an increase of 23%; the oxidation and denaturation of sesamin increases when sesamin is processed at high temperature, and the degree of decomposition increases, and the retention rate of sesamin increases from 28% to 36% after 20 min of treatment at 90℃, an increase of 29%; the stability of sesamin is higher under neutral conditions at pH 7, sesamin will hydrolyze to form guaiacol under acidic conditions, and will generate sesamol under alkaline conditions, and the retention rate of sesamin increases from 19% to 64% after 28 days of storage at pH 7, an increase of 237%.

[0056] Figure 8 The bioaccessibility experimental results of the oil gels of examples 1-2 and example 6 are given. The in vitro simulated gastrointestinal digestion is used for the simulation digestion experiment, the content of sesamin in the micellar phase of the digestion liquid and the release curve of sesamin in the digestion are measured by high performance liquid chromatography, and the bioaccessibility of sesamin is evaluated.

[0057] By Figure 8The experimental results can show that the oil gels prepared by example 1, example 2 and example 6 are used as experimental samples, under the condition of in-vitro simulated digestion, after entering the intestinal digestion stage, the release rate of sesamin is obviously higher than that of sesamin dispersed directly in sunflower oil, the bio-accessibility of sesamin in the oil gel is 51%, 44% and 42% respectively, the bio-accessibility of sesamin dispersed directly in sunflower oil is 32%, and the bio-accessibility is increased by at least 31%. And with the increase of moisture, it shows a trend of first increasing and then decreasing, and under the condition of example 1, the bio-accessibility is increased by 59%. The above results show that using the oil gel as a delivery carrier of sesamin can improve the bio-accessibility thereof, and the oil gel of the application can be used as a delivery carrier for improving the bio-accessibility of sesamin.

[0058] Figure 9 The test results of the bioavailability of the oil gel of example 6 are given, the content curve of sesamin in blood is measured by using a mass spectrometer after intragastrically administering rats, and the bioavailability of sesamin is evaluated.

[0059] Through Figure 9 The experimental results can show that the oil gel prepared by example 6 is used as an experimental sample, after intragastrically administering rats, the area under the curve of the blood sesamin concentration-time curve is detected, the bioavailability of sesamin in the oil gel is 1090.50±46.34 μg×L -1 ×h, the bioavailability of sesamin dispersed directly in sunflower oil is 564.80±39.26 μg×L -1 ×h, and the bioavailability is increased by 93%. It is shown that using the oil gel as a delivery carrier of sesamin can improve the bioavailability thereof. The above results show that the oil gel of the application can be used as a delivery carrier for improving the bioavailability of sesamin.

[0060] Therefore, the oil gel can be used in industrial production to improve the stability and digestion and absorption of sesamin due to its advantages of improving the bio-accessibility and bioavailability of sesamin.

[0061] Example 3 uses soybean protein and corn oil as plant protein and plant oil raw materials, and example 4 uses walnut protein and soybean oil as plant protein and plant oil raw materials, and the same preparation method can still obtain the oil gel, which proves the universality of the method.

[0062] The above provided examples are not used to limit the scope covered by the application, and the described steps are not used to limit the execution order. The person skilled in the art makes obvious improvements to the application combined with the existing common knowledge, which also falls within the protection scope defined by the claims of the application.

Claims

1. A process for the preparation of high stability, high bioavailability, loaded sesamin oil-gel, characterized by, The method comprises the following steps: (1) dissolving sesamin: take sesamin and dissolve it in vegetable oil to obtain a sesamin oil solution; (2) protein pre-dispersion: slowly add plant protein to the sesamin oil solution obtained in step (1), and magnetically stir or pre-mix for 5-10 min to fully wet the plant protein and form a uniform suspension system; (3) mechanical energy assisted dispersion: mechanically assist the suspension system obtained in step (2) to fully depolymerize the protein and uniformly disperse it in the oil phase, forming a stable protein-oil phase dispersion system; (4) water phase introduction and gel preparation: under continuous stirring, slowly add water to the protein-oil phase dispersion system obtained in step (3), and mechanically assist to promote the rearrangement of the protein and oil phase interface and form a complex structure, obtaining a high-stability, high-bioavailability sesamin-loaded oil gel.

2. The production method according to claim 1, characterized by, The vegetable oil in step (1) is one of sunflower oil, soybean oil or corn oil, or a mixture thereof.

3. The production method according to claim 1, characterized by, The concentration of the sesamin oil solution in step (1) is 5-15 mg / mL.

4. The method of claim 1, wherein, The volume of plant protein added in step (2) accounts for 30-70% of the total volume of the sesamin oil solution and water.

5. The preparation method according to claim 1, characterized in that, The mechanical energy assisted treatment in steps (3) and (4) includes ball milling and / or acoustic resonance dispersion.

6. The method of claim 1, wherein, The volume of water added in step (4) accounts for 2-12% of the total volume of the sesamin oil solution and water.

7. The production method according to claim 1, characterized by, The mechanical energy assisted treatment in steps (3) and (4) is performed for 15-30 min.

8. The method of claim 1, wherein, The oil gel comprises 2-10% by volume of water, 40-78% by volume of vegetable oil, and 20-50% by mass of plant protein.

9. The high-stability, high-bioavailability sesamin-loaded oil gel prepared by the preparation method of any one of claims 1-8.

10. Use of the high-stability, high-bioavailability sesamin-loaded oil gel of claim 9 in the preparation of food and nutrient delivery systems.

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