Soft candy containing xanthophyll ester

Abstract

The present application provides a soft candy containing xanthophyll ester, which is prepared by the following method: extracting marigold chromoplast from marigold petals; and preparing the soft candy from the marigold chromoplast, gelatin, apple concentrate and water. The soft candy containing xanthophyll ester has moderate hardness, good elasticity, good chewiness and palatability, maintains good texture characteristics of the soft candy, and meets the quality requirements of food processing. The soft candy prepared from the marigold chromoplast has no artificial modification feeling and outstanding naturalness, and has a unique advantage in the color design of functional food. The soft candy retains the original plant fragrance of marigold and the sweet and sour taste of apple concentrate is integrated and coordinated.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, and specifically relates to a soft candy containing lutein esters. Background Technology

[0002] Lutein esters are a class of natural derivatives formed by the esterification of lutein and fatty acids. They are widely found in the petal tissues of plants such as marigolds, and in the fruit tissues of plants such as mangoes, citrus fruits, sea buckthorn, apricots, and goji berries. Lutein, as an important oxygenated carotenoid, is one of the most widely used functional ingredients in the food and health food industries. Lutein can selectively accumulate in the macular region of the human retina, and is an important component of macular pigment, playing a crucial role in filtering high-energy blue light, mitigating photo-oxidative damage, and maintaining visual function. Furthermore, lutein and its esterified derivatives exhibit various biological activities such as antioxidant, anti-inflammatory, and immunomodulatory effects, and are closely related to the maintenance of cognitive function and neural development. Therefore, they have significant application value in the development of visual health products and nutritional supplements. During digestion, lutein esters can be enzymatically hydrolyzed into free lutein, which can then be absorbed and utilized by the body. They have been approved as new food ingredients and possess a good foundation for food applications.

[0003] Currently, the industrial application of lutein esters typically involves first obtaining the raw material through processes such as organic solvent extraction, subcritical fluid extraction, and supercritical fluid extraction. Then, it is processed into microencapsulated powders, crystal formulations, or oil-based formulations through microencapsulation, emulsification, or oil dissolution. These are then further added to beverages, dairy products, confectionery, and other food systems to improve their dispersibility and processing adaptability. Existing technologies usually rely on exogenous wall materials, emulsifiers, or oil carriers to construct artificial encapsulation or solubilization systems, which to some extent alleviates the problem of lutein esters being difficult to directly apply to food systems.

[0004] However, the above-mentioned technical routes still have certain limitations in high-hydration gel food systems such as gummies. Existing lutein ester gummies mostly use lutein ester crystals, lutein ester ointments, or microcapsule powders as additives. However, the conjugated polyene structure in lutein ester molecules is quite sensitive to light, heat, and oxygen, and is prone to isomerization and oxidative degradation during cooking, mixing, molding, and storage, leading to loss of activity and color changes. Simultaneously, lutein ester crystals and ointments exhibit insufficient dispersion uniformity in high-hydration gel systems. While microcapsule powders can improve dispersibility and processing adaptability to some extent, they typically rely on exogenous wall materials, emulsifiers, or oil carriers to construct artificial delivery systems, lacking natural structural properties and still falling short of the development requirements for green processing and clean-label foods. Furthermore, the above-mentioned additive forms may still be limited in terms of processing tolerance, formulation compatibility, and digestibility. Therefore, how to improve the dispersion stability, processing adaptability, and digestibility of lutein esters in gummy systems remains a technical problem that needs to be solved in the development of such products.

[0005] Chromoplasts are natural plastid structures in plant cells specifically responsible for the synthesis, accumulation, and storage of carotenoids. They contain membrane structures, lipids, and proteins, serving as natural storage units for carotenoids, especially esterified carotenoids. Existing research indicates that chromoplasts possess specific membrane structures and internal substructures, providing a relatively stable deposition environment for lutein esters. Furthermore, their outer membrane structure exhibits certain amphiphilic characteristics, making them a promising natural delivery unit for aqueous food systems compared to simply extracted lutein ester crystals, ointments, or artificial microcapsules.

[0006] However, existing research and technical solutions regarding the direct application of plant chromopeptides rich in lutein esters as structurally and functionally integrated raw materials in gummies and other gel candy systems are still relatively lacking. In particular, how to achieve uniform dispersion of chromopeptides in gummies without relying on artificial encapsulation and complex exogenous carriers, while taking into account the product's gel structure, sensory quality, processing feasibility, and the stability of active ingredients, still requires further research.

[0007] Therefore, existing technologies still need to develop a lutein ester gummy with plant chromoplasts as the carrier unit and its preparation method to solve the problems of insufficient dispersibility, poor processing stability and limited application forms of lutein esters in gel candy systems. Summary of the Invention

[0008] In view of the shortcomings of the existing technology, the purpose of this invention is to provide a gummy containing lutein esters prepared from chrysanthemum chromopeptides.

[0009] The technical solution for achieving the above-mentioned objective of this invention is as follows: A type of gummy containing lutein esters is prepared by the following method: Marigold chromopeptides were extracted from marigold petals; gummy candies were made using marigold chromopeptides, gelatin, apple concentrate, and water.

[0010] The gummies contain 0.8-1.2 mg / g of lutein esters.

[0011] The operation of extracting marigold chromoplasts is as follows: dried marigold flowers are used, and the dried petals are rehydrated at 0~8℃ for 1~3 hours. Then, extraction solvent is added at a material-to-liquid ratio of 1:10 (g:ml) for extraction.

[0012] A preferred embodiment of the present invention involves extracting chromopeptides using a sucrose solution. The extraction process for chromopeptides from marigold flowers is as follows: The rehydrated petals and extraction solvent were placed in a juicer, crushed, filtered through 1-3 layers of gauze, and centrifuged to obtain chromoplasts; then crushed for 30-60 seconds under -30~-50 kPa and 20000~50000 r / min conditions, filtered through two layers of degreased cotton gauze, centrifuged and the supernatant was discarded.

[0013] The extraction solvent is a 0.33 mol / L sucrose solution; The centrifugation conditions were 5000×g, 20 min, 4℃, and a speed of acceleration and deceleration of 9.

[0014] Furthermore, the steps for preparing the gummies are as follows: 1) Heat concentrated fruit juice, add thickener and mix well to obtain a transparent sol. 2) Disperse the chrysanthemum chromopeptides in water to form a suspension, and slowly add it to the sol obtained in step 1); 3) Pour the liquid material into the mold and refrigerate.

[0015] The raw materials for preparing the gummies are in the following mass ratios: gelatin 8%, apple concentrate 67%, marigold chromophore suspension 10-25%, and the remainder being water. More preferably, the marigold chromophore suspension accounts for 20%.

[0016] The concentration of the marigold chromopeptide suspension is 25-35 mg / mL, and the lutein ester content is 5.5-7 mg / mL.

[0017] Optionally, each gummy weighs 4g. Each gummy contains 3.2–4.8 mg of lutein esters.

[0018] The beneficial effects of this invention are as follows: The chromopeptide gummy containing lutein ester proposed in this invention has a hardness of 1802.65 ± 68.56 g, which is within the excellent hardness range for gel candies. Its elasticity reaches 0.96 ± 0.01, exhibiting both good chewability and palatability. This demonstrates that using chromopeptides as a carrier for lutein ester can maintain the good textural properties of the gummy while introducing active ingredients, meeting the quality requirements of food processing.

[0019] The gummy candies made with marigold chromophores have an unadulterated, natural color, giving them a unique advantage in the color design of functional foods. These chromophore gummies retain the original floral aroma of marigolds, blending harmoniously with the sweet and sour taste of apple concentrate.

[0020] This chromoplast gummy candy exhibits a significantly higher free radical scavenging rate than other lutein-rich gummies. At a lutein ester concentration of 1.0 mg / mL in the gummies, the ABTS of the chromoplast gummy candy is [not specified in the original text]. + The free radical scavenging rate reached its peak, significantly higher than that of lutein ester microcapsule powder and crystalline gummies at the same concentration. P The value <0.05 indicates that the gummies prepared using chromopeptides as carriers have significant advantages in antioxidant function. They not only achieve effective addition of lutein esters, but also further enhance the antioxidant properties of the product through the natural active ingredients of the chromopeptides themselves.

[0021] In vitro release experiments showed that this colored gummies can prevent the rapid decomposition of lutein esters in the stomach, achieve effective release of lutein esters in the intestinal environment, and exhibit typical sustained-release behavior. Attached Figure Description

[0022] Figure 1 This is a morphological image of the chromoplast extract under an optical microscope.

[0023] Figure 2 This is a particle size distribution diagram of the chromopeptide extract.

[0024] Figure 3 The results are from a single-factor experiment on the amount of gelatin and apple concentrate added.

[0025] Figure 4 Different gummy appearances (A: Lutein ester microcapsule powder gummy; B: Lutein ester crystal gummy; C: Colored gummy).

[0026] Figure 5 Sensory evaluation results for different types of gummies.

[0027] Figure 6 Radar diagram (A) and PCA analysis diagram (B) for the gummy electronic nose.

[0028] Figure 7This graph shows the ABTS+ free radical scavenging rate of different types of gummies. Different letters indicate statistically significant differences in the mean. P <0.05), uppercase letters are used to compare differences between groups, and lowercase letters are used to compare differences within groups.

[0029] Figure 8 The images show the in vitro release curves of the chromopeptide and microcapsule powders.

[0030] Figure 9 Experiments were conducted to determine the amount of lutein ester added to different types of gummies. Detailed Implementation

[0031] The following examples are used to illustrate the present invention, but are not intended to limit the scope of the invention.

[0032] Unless otherwise specified, all technical means used in this instruction manual are known in the field, and all raw materials used are commercially available.

[0033] The dried marigold flowers are food-grade and purchased from Dingxi Jishantang Biotechnology Co., Ltd. The juice is Andeli brand apple concentrate with a sugar content of 70.2%.

[0034] Example 1: Extraction of chromopeptides using sucrose solution Marigold petals with vibrant colors and intact petals were selected. The dried petals were soaked in water and rehydrated at 4℃ for 2 hours. The rehydrated petals were then placed in a juicer, and a 0.33 mol / L sucrose solution was added at a material-to-liquid ratio of 1:10 (w / v). The mixture was stirred for 30 seconds, then crushed for 30 seconds at -40 kPa and 35000 r / min (using a WMF Kult Pro vacuum blender, model 0416699911. Vacuum was applied 30 seconds before crushing, and crushing was performed after the pressure decreased). The crushed petals were filtered through two layers of degreased cotton gauze. The mixture was centrifuged at 5000×g for 20 min at 4℃ with a lifting and lowering speed of 9. The supernatant was discarded, yielding a chromogenic precipitate.

[0035] The content of lutein ester in the obtained chromoplasts was 21.56%.

[0036] The chromopeptides were resuspended in a small amount of water and collected as the CHR sample for later use.

[0037] Experimental Example 1: Detection of Chromoplastics The extract from Example 1 was further purified before optical microscopy observation: the crude chromopeptide extract was resuspended in extraction buffer at a material-to-liquid ratio of 1:10 (g / mL) and then subjected to density gradient centrifugation. 5 mL of the crude chromopeptide extract was added to a 27% (w / v) sucrose solution and centrifuged at 5800×g for 60 min at 4°C with a speed of 2. The chromopeptide-rich layer was carefully pipetted into a beaker, diluted with extraction buffer, and then added to a 50 mL centrifuge tube. After balancing, the mixture was centrifuged at 5000×g for 20 min at 4°C. The supernatant was removed to obtain the chromopeptide precipitate.

[0038] After washing with extraction buffer, it was used as the CHRP sample to be tested.

[0039] Observation under an optical microscope; the obtained component was confirmed to be a chromoplast by observation under an optical microscope (Light microscopy, LM). Figure 1 As shown, LM images reveal that CHRP exhibits an irregular granular, clumpy, or fragmented structure, with larger chromopeptide aggregates reaching 10–20 μm in size, while free small chromopeptide particles are mostly in the range of 1–5 μm. The chromopeptides exhibit characteristic orange-yellow and golden-yellow colors, with some particles showing a faint green interference color.

[0040] Particle size distribution: such as Figure 2 As shown, the average particle size of the chromoplasts was 22.58 ± 0.95 μm. Literature review indicates that the particle size of chromoplasts is approximately 3.0–5.5 μm. The average particle size of 22.58 μm measured in this study is due to the slight osmotic swelling of organelles in the extract and the apparent hydrodynamic particle size resulting from the aggregation of some particles.

[0041] Potentiometric measurements: The results showed that the zeta potential of the chromoplast dispersion system was -16.1 ± 0.8 mV. If the chromoplast membrane ruptures during extraction, resulting in leakage of the internal matrix, it will lead to a significant decrease in surface charge density and a significant reduction in the absolute value of the zeta potential (typically < -10 mV). The stable potential of -16.1 mV in this study directly demonstrates that the extraction process effectively maintained the integrity of the chromoplast membrane and avoided organelle damage.

[0042] Example 2: Optimization of the gummy candy preparation process This example demonstrates the preparation of blank gummies.

[0043] Weigh a certain amount of apple concentrate and place it in a heating pot. Use a constant temperature water bath to slowly raise the temperature of the system and stabilize it at 50 ℃. After the temperature reaches the preset condition, add a pre-weighed amount of edible gelatin and continue to mix under constant temperature conditions with low-speed mechanical stirring until the gelatin particles are completely dissolved and the system is in a uniform and transparent sol state with no visible undissolved particles or agglomeration.

[0044] Weigh a certain amount of distilled water and slowly add it to the gelatin-apple concentrate sol matrix that has been kept at a constant temperature. Stir continuously while adding the water to ensure that the components are fully and evenly dispersed in the gel matrix, resulting in a soft candy solution with uniform color and fine texture.

[0045] Place the molds filled with the gummy candy mixture in a 4°C refrigerator and let them stand for approximately 12 hours to cool and dry. Sensory evaluation: Ten food professionals were invited to conduct a sensory evaluation based on four aspects: color and shape, texture, mouthfeel, and flavor. A 100-point scale was used, and the final score was the average of the scores from the ten professional judges. The sensory evaluation criteria for the gummy candy included color and shape (25 points), texture (25 points), mouthfeel (25 points), and flavor (25 points). Single-factor experiments: To investigate the optimal processing parameters for the gummies, single-factor experiments were designed to examine the possible factors affecting the gummies. Two factors were set up to investigate the effects of different amounts of gelatin (4%, 6%, 8%, 10%, 12%) and apple concentrate (62%, 67%, 72%, 77%, 82%) on the sensory scores of the gummies, and the average values ​​were taken.

[0046] Effect of gelatin addition on gummies: Under the condition of 72% apple concentrate addition, the effect of gelatin addition (4%, 6%, 8%, 10%, 12%) on the quality of gummies was investigated using sensory evaluation as an indicator.

[0047] Depend on Figure 3 (A) It can be seen that the sensory score of the gummies showed a significant trend of first increasing and then decreasing with the increase of gelatin content. When the gelatin content was in the range of 4% to 8%, the sensory score continued to increase with the increase of the content, reaching a peak at 8%. When the gelatin content exceeded 8%, the sensory score decreased significantly. P <0.05).

[0048] In summary, when the amount of gelatin added is 8%, the texture, flavor and formability of the gummies are in the best balance, and the sensory score is the highest. Therefore, the optimal amount of gelatin added is determined to be 8%.

[0049] The effect of apple juice concentrate addition on gummy candies: Under the condition of 8% gelatin addition, the effect of apple juice addition (62%, 67%, 72%, 77%, 82%) on the quality of gummy candies was investigated, using the sensory evaluation of the gummy candies as an indicator.

[0050] Depend on Figure 3 (B) It can be seen that when the amount of apple concentrate added increased from 62% to 67%, the sensory score increased significantly. The core reason is that an appropriate amount of concentrate added provides sufficient apple flavor and natural sweetness, effectively masking the gelatinous smell of gelatin, while increasing the solids content of the system and optimizing the structural strength of the gelatin network, giving the gummies both good chewiness and shapeability, and avoiding a decline in sensory experience due to weak flavor and insufficient sweetness. The 67% addition group achieved the best balance of flavor, sweetness, and texture, thus obtaining the highest sensory score. However, when the amount of apple concentrate added exceeded 67%, the sensory score showed a gradual downward trend.

[0051] Based on the results of single-factor experiments and considering the effects of the addition amounts of gelatin, water, and apple concentrate on sensory scores, the optimal formulation for the blank gummies was determined to be: 8% gelatin, 25% water, and 67% apple concentrate. Example 3

[0052] In this embodiment, the raw materials are prepared according to the following mass ratio: 20% chromosome suspension, 5% water, 8% gelatin, and 67% apple concentrate.

[0053] The steps for preparing lutein ester-containing gummies in this embodiment are as follows: 1) Weigh out apple concentrate and heat it in a water bath to 50°C. Add edible gelatin and mechanically stir at low speed under constant temperature until the gelatin particles are completely dissolved and the system is in a homogeneous and transparent sol state.

[0054] 2) Marigold chromopeptides were added to an appropriate amount of distilled water and pre-dispersed by stirring at room temperature. The stirring was continued until a uniform and stable suspension was formed. The chromopeptide suspension contained 28.85 mg / mL chromopeptides and 6.22 mg / mL lutein esters.

[0055] The chromophore is slowly added to the gelatin-apple concentrate sol matrix while continuously stirring to ensure that the pigment particles are fully and evenly dispersed in the gel matrix, resulting in a soft candy solution with uniform color and fine texture.

[0056] 3) Place the mold filled with the gummy candy liquid in a refrigerator at 4°C and let it stand for about 12 hours to complete the cooling and drying.

[0057] Make the gummies using molds, each weighing 4g. Example 4

[0058] The preparation method of lutein ester gummies in this embodiment is the same as that in Example 3, except that in step 2), lutein ester microcapsule powder is used to make a suspension. Example 5

[0059] The preparation method of lutein ester gummies in this embodiment is the same as that in Example 3, except that step 2) uses lutein ester crystals and prepares a suspension.

[0060] Experimental Example 2: Loss Rate Measurement Determination of loss rate of lutein esters in different gummies: As shown in Table 1, lutein ester crystals are pure fat-soluble substances. In the hydrophilic gelatin-apple concentrate gummies matrix, phase separation occurs, and agglomeration and sedimentation are prone to occur, resulting in loss during stirring and refrigeration. Microcapsule powder has the lowest loss rate. Chromoplasts, as natural storage carriers of lutein esters, have a double-layer membrane structure and an internal hydrophobic matrix that provide natural protection for lutein esters. Furthermore, chromoplast particles have excellent dispersibility in the gummies matrix.

[0061] Table 1 Loss Rate Data Measurement gummy candy types Loss rate (%) Colored Gummies <![CDATA[19.64 ± 3.39 b ]]> Lutein ester microcapsule powder gummies <![CDATA[16.89 ± 1.69 b ]]> Lutein ester crystal gummies <![CDATA[26.93 ± 3.91 a ]]> The lutein ester content of the gummies in Example 4 was determined to be 4 mg / gummy by measuring the lutein ester content of the gummies.

[0062] By adding lutein esters according to the loss rate data, the content of active ingredients in the resulting gummies can be guaranteed to be determined. Example 6

[0063] Experiment on the addition of lutein esters in different types of gummies: Based on the optimized formula obtained in Example 2, the water addition was 25%. In this example, all 25% of the water was replaced with a colored resuspension of wolfberry (the extraction method of wolfberry chromoplasts is the same as that of marigold sucrose extraction) to obtain the maximum addition of lutein esters. The concentration of lutein esters in the colored resuspension of wolfberry was 2.64 mg / mL.

[0064] The obtained wolfberry chromopeptide gummies, under the maximum addition condition in this example, contained 0.428 ± 0.012 mg / g of lutein esters. Each gummy weighed 4g. Example 7

[0065] According to the optimized formula obtained in Example 2, the water addition is 25%. In this example, 25% of the water is replaced by marigold juice.

[0066] Preparation method of marigold juice: Select marigolds with bright and intact petals. Soak dried marigold petals in water and rehydrate at 4℃ for 2 hours. Put the rehydrated petals into a juicer, add 0.33 mol / L sucrose solution as extraction solvent at a material-to-liquid ratio of 1:10 (w / v), stir for 30 seconds, and then crush for 30 seconds at -40 kPa and 35000 r / min (using a WMFKult Pro vacuum blender, model 0416699911. Vacuum is applied 30 seconds before crushing, and crushing is performed after the pressure drops). After crushing, filter through two layers of degreased cotton gauze.

[0067] The marigold juice gummies tested, under the maximum addition conditions in this example, contained 0.019 ± 0.001 mg / g of lutein esters. Each gummy weighed 4g.

[0068] The results showed that neither the maximum addition amount of wolfberry chromopeptide nor marigold gummies could meet the expected addition amount of 4 mg.

[0069] See Figure 9 The amount of lutein ester added to marigold colored gummies was significantly higher than that of wolfberry colored gummies and marigold juice gummies. As a structured delivery unit, it can maintain the structural integrity of the gummy system at a higher addition level, thus significantly broadening the application range of carotenoids in gel foods. Example 8

[0070] Using the same gummy preparation steps as in Example 3, the amount of chromopeptide suspension added during preparation was deduced based on the loss rate measurement results. By controlling the amount of chromopeptide suspension added, the gummy candies prepared in this example contained lutein esters of 0.2, 0.4, 0.6, 0.8, and 1.0 mg / mL, respectively.

[0071] Experimental Example 3: Detection of the gummy candies from Examples 2-5 Sensory evaluation by Figure 5 It can be seen that chromated gummies received the highest sensory rating. Chromated gummies have a natural, rich orange-yellow color, a smooth surface, and no stickiness. They retain the original floral fragrance of marigolds, which blends harmoniously with the sweet and sour taste of apple concentrate. In contrast, microcapsule powder gummies have a slight off-flavor from the wall material, while crystal gummies lack any additional flavor enhancement and have a monotonous flavor profile.

[0072] Texture analysis: As shown in Table 2, there were no significant differences among the four types of gummies in core texture indicators such as hardness, adhesiveness, and chewiness. P The value >0.05 indicates that the introduction of chromopeptides, lutein ester microcapsules, and crystals did not significantly interfere with the spatial conformation formation of the gel network, and the gel system of the gummies exhibited good stability. The hardness of the chromopeptide gummies was 1802.65 ± 68.56 g, which is within the excellent hardness range for gel candies, and the elasticity reached 0.96 ± 0.01, combining good chewability and palatability.

[0073] Table 2 Summary of Texture Properties Data

[0074] Note: Different lowercase letters in the same row indicate significant differences (p<0.05).

[0075] Color difference analysis: As shown in Table 3, the color difference of each gummy candy is... L * (brightness)a * (Red-green difference) b * (Yellow-blue difference) C * (Saturation) and total color difference ΔE Significant differences were found in all of them. P <0.05), chromopy gummies L * The lowest value (24.6 ± 1.0). a *Value and b * Values ​​are all at a medium level, with a total color difference. ΔE The maximum value (14.1 ± 1.3) resulted in a natural orange-yellow color with moderate brightness and rich hue, consistent with the natural color of the marigold raw material. Furthermore, the color of the colored gummies lacks any artificial modification, highlighting their naturalness and giving them a unique advantage.

[0076] Table 3 Summary of color difference values ​​for various gummies Blank Gummy Candy Colored Gummies Microcapsule powder gummies Crystal gummies <![CDATA[ L * ]]> <![CDATA[36.3 ± 1.9 a ]]> <![CDATA[24.6 ± 1.0 b ]]> <![CDATA[33.1 ± 0.7 b ]]> <![CDATA[36.8 ± 1.0 a ]]> <![CDATA[ a * ]]> <![CDATA[27.5 ± 1.4 a ]]> <![CDATA[17.0 ± 1.2 b ]]> <![CDATA[19.1 ± 0.6 b ]]> <![CDATA[27.3 ± 1.4 a ]]> <![CDATA[ b * ]]> <![CDATA[36.9 ± 1.2 b ]]> <![CDATA[30.6 ± 2.2 c ]]> <![CDATA[41.6 ± 0.9 a ]]> <![CDATA[39.3 ± 1.7 ab ]]> <![CDATA[ c * ]]> <![CDATA[46.0 ± 1.6 a ]]> <![CDATA[35.3 ± 2.3 b ]]> <![CDATA[45.9 ± 0.8 a ]]> <![CDATA[47.9 ± 0.7 a ]]> <![CDATA[14.1 ± 1.3 a ]]> <![CDATA[9.4 ± 1.4 b ]]> <![CDATA[10.3 ± 1.3 b ]]> Electronic nose analysis: by Figure 6 (B) It can be seen that the aroma components of the four types of gummies are effectively clustered in the principal component space, indicating that their aroma characteristics are significantly different. From the sensor responses, W1S (sensitive to methyl compounds), W1W (sensitive to inorganic sulfides), and W2W (sensitive to organic sulfides and aromatic components) have the highest response values ​​to the chromosome-containing gummies. The corresponding volatile substances are the natural aromatic components in the marigold raw material, indicating that the introduction of chromosomes effectively preserves the original plant fragrance of marigolds, making the aroma characteristics of the gummies more natural. The sensor response values ​​of the blank gummies are all low, only exhibiting the basic sweet and sour flavor of apple concentrate. The aroma characteristics of the crystalline gummies are similar to those of the blank gummies, with no additional aromatic components contributing. However, the wall material of the microcapsule powder introduces unpleasant odors, affecting the flavor quality of the product.

[0077] Antioxidant activity analysis: The ABTS free radical scavenging ability test kit (Solepro, catalog number BC4775) was used, following the instructions.

[0078] Chromites were prepared into serial dilutions with lutein ester concentrations of 0.2, 0.4, 0.6, 0.8, and 1.0 mg / mL, respectively, and stored on ice for testing. The microplate reader was preheated for 30 min, set to 405 nm, and zeroed with distilled water. Samples were added to 96-well plates according to the kit specifications, incubated at room temperature in the dark for 6 min, and absorbance was measured at 405 nm. The absorbance of the blank, assay, control, and positive control was recorded. The ABTS free radical scavenging rate and scavenging capacity were calculated according to the kit formula.

[0079] With ABTS + Free radical scavenging rate was used as an indicator to determine the antioxidant activity of lutein ester gummies at different concentrations (0.2–1.0 mg / mL). Figure 7 The ABTS values ​​of each gummy candy are shown. + The free radical scavenging rate showed a significant positive correlation with the sample concentration. P <0.05), meaning that as the concentration of the gummies increases, the free radical scavenging ability gradually increases, reflecting the dose-effect of antioxidant components.

[0080] At the same concentration, ABTS in chromopy gummies + The free radical scavenging rate was significantly higher than that of microcapsule powder gummies, crystal gummies, and blank gummies. P The ABTS of chromopy gummies (<0.05) showed the best antioxidant activity. At a concentration of 1.0 mg / mL, the ABTS of chromopy gummies... + The free radical scavenging rate reached its peak, significantly higher than that of lutein ester microcapsule powder and crystalline gummies at the same concentration. P The value <0.05 indicates that the gummies prepared using chromopeptides as carriers have a significant advantage in antioxidant function.

[0081] In vitro release curve determination: by Figure 8 It was observed that lutein esters in both types of gummies exhibited low release levels and slow release rates during the gastric phase (0-120 min), with cumulative release rates below 20% at the end of the gastric phase. This result indicates that chromopeptides and microcapsule powder combined with the gummy gel matrix can provide some protection for lutein esters in the acidic environment of the stomach, reducing their premature release during the gastric phase. Upon entering the intestinal phase (120-600 min), the cumulative release of lutein esters from both types of gummies gradually increased and stabilized in the later stages of digestion (after 480 min), with the final cumulative release rate being approximately 59% for both. Figure 8 Both chromopeptide gummies and microencapsulated powder gummies had an initial lutein ester concentration of 1.0 mg / mL. Compared to microencapsulated powder gummies, chromopeptide gummies exhibited a flatter release curve and a lower release rate in the intestinal phase, suggesting that the chromopeptide structure may delay the release of lutein esters from the gummy matrix. In contrast, microencapsulated powder gummies showed a faster release rate in the intestinal phase, possibly related to the hydration, swelling, or degradation of their wall material in the intestinal fluid environment. Overall, chromopeptide gummies exhibited a digestive release characteristic of "low release in the gastric phase and continuous release in the intestinal phase," which helps reduce the premature release of lutein esters in the stomach and facilitates their gradual release in the intestinal phase, providing a basis for subsequent micellization and potential absorption and utilization.

[0082] In vitro digestion characteristics analysis: Release rate and corrected release rate reflect the ability of lutein esters to be released from the sample into the digestive fluid supernatant. The release rate and bioavailability of the colored gummies (lutein ester concentration of 1.0 mg / mL) were significantly higher than those of crystalline gummies and a certain brand of commercially available gummies. PThe value <0.05 indicates that chromoplasts, as natural carotenoid storage structures, can improve the digestive release behavior of lutein esters in the gummy candy system, thereby increasing their potential digestibility and utilization.

[0083] Overall, using chromopeptides as a lutein ester carrier in gummy preparation can impart a more natural orange-yellow color and plant-derived aroma to the product without significantly affecting the core textural properties of the gelatin system, such as hardness, adhesiveness, and chewiness, and can also enhance its antioxidant activity. Compared with microencapsulated powder gummies, the release process of lutein esters in chromopeptide gummies is more gradual, exhibiting certain sustained-release characteristics. Compared with crystalline gummies and commercially available control products, chromopeptide gummies have higher release rates, corrected release rates, and bioavailability, indicating that the chromopeptide structure is more conducive to the stable dispersion, matrix release, and micellar transfer of lutein esters in high-hydration gel food systems. These results indicate that the chromopeptide delivery method can balance natural source, processing adaptability, product quality, and nutrient release efficiency, making it suitable for the development of high-hydration gel-type lutein ester functional foods. (In Table 4, the lutein ester concentration of all gummies is 1.0 mg / mL.) Table 4 Results of in vitro digestion experiments of different types of gummies

[0084] Although the present invention has been described above through embodiments, those skilled in the art should understand that any improvements and modifications made to the present invention without departing from its spirit and essence should fall within the protection scope of the present invention.

Claims

1. A gummy containing lutein esters, characterized in that, It was prepared by the following method: marigold chromopeptide was extracted from marigold petals; and gummy candy was made using marigold chromopeptide, gelatin, apple concentrate, and water.

2. The lutein ester-containing gummies according to claim 1, characterized in that, The gummies contain 0.8~1.2 mg / g of lutein esters.

3. The lutein ester-containing gummies according to claim 1, characterized in that, The procedure for extracting marigold chromoplasts is as follows: dried marigold flowers are used, and the dried petals are rehydrated at 0-8℃ for 1-3 hours. Then, an extraction solvent is added at a material-to-liquid ratio of 1:10 (g:ml) for extraction.

4. The lutein ester-containing gummies according to claim 3, characterized in that, The procedure for extracting marigold chromoplasts is as follows: The rehydrated petals and extraction solvent were placed in a juicer, crushed, filtered through 1-3 layers of gauze, and centrifuged to obtain chromoplasts; then crushed for 30-60 seconds under conditions of -30 to -50 kPa and 20,000-50,000 r / min. After crushing, the mixture was filtered through two layers of degreased cotton gauze, centrifuged, and the supernatant was discarded.

5. The lutein ester-containing gummies according to claim 4, characterized in that, The extraction solvent is a sucrose solution of 0.3~0.35 mol / L.

6. The lutein ester-containing gummies according to claim 4, characterized in that, The centrifugation conditions were 5000×g, 20 min, 4℃, and a speed of acceleration / deceleration of 9.

7. The gummy containing lutein esters according to any one of claims 1 to 6, characterized in that, The steps for preparing gummies are as follows: 1) Heat the concentrated fruit juice, add the thickener and mix well to obtain a transparent sol; 2) Disperse the marigold chromopeptides in water to form a suspension, and slowly add it to the sol obtained in step 1); 3) Pour the liquid material into the mold and refrigerate.

8. The gummy containing lutein esters according to any one of claims 1 to 6, characterized in that, The mass ratio of the raw materials for preparing the gummies is as follows: 8% gelatin, 67% apple concentrate, 10-25% marigold chromopeptide suspension, and the remainder is water.

9. The lutein ester-containing gummies according to claim 7, characterized in that, The concentration of the marigold chromopeptide suspension is 25~35 mg / mL, of which the lutein ester content is 5.5~7 mg / mL.

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