Tea polyphenol nanoparticle stabilized Pickering emulsion and preparation method thereof

Abstract

The invention belongs to the technical field of emulsion preparation, and discloses Pickering emulsion with stable tea polyphenol nanoparticles and a preparation method of the Pickering emulsion. The method specifically comprises the following steps: taking tea polyphenol nanoparticles with an antioxidant function as a stabilizer of the Pickering emulsion, taking an aqueous solution of the tea polyphenol nanoparticles as a water phase of the emulsion, taking vegetable oil or an organic solvent as an oil phase of the emulsion, mixing the tea polyphenol nanoparticles and the water phase, and performing high-speed shearing to obtain the oil-in-water type Pickering emulsion. The stabilizer has a remarkable anti-oxidation function, the concentration of the antioxidant on an oil-water interface can be effectively increased, and the anti-oxidation efficiency of the emulsion is improved. The preparation technology is simple and efficient, industrialization is easy to achieve, and the prepared emulsion is high in stability, high in antioxidant efficiency and long in acting time and has wide application prospects in the field of packaging and transferring of bioactive substances in food, medicine and cosmetics.

Description

technical field

[0001] The invention belongs to the technical field of Pickering emulsion preparation and its application, in particular to a Pickering emulsion stabilized by tea polyphenol nano-particles and having remarkable antioxidant properties and a preparation method thereof. Background technique

[0002] Pickering emulsion is an emulsion that uses solid particles instead of surfactants to stabilize the oil-water interface. It has the characteristics of good stability, low toxicity and environmental protection. Pickering emulsions are often used for encapsulation and delivery of lipophilic or chemically unstable functional substances. However, these bioactive substances are very sensitive to light, heat, pH, etc. Even if they are encapsulated in Pickering emulsions, they are still easily oxidized, and the oxidation products have a great impact on the stability and quality of the emulsions. Many studies have found that the oxidation reaction in Pickering emulsion main...

Examples

example 1

[0037] A kind of preparation of the Pickering emulsion stabilized by cysteine ​​tea polyphenol nanoparticles, specifically comprises the following steps:

[0038] (1) preparation of water phase: the cysteine ​​EGCG nanoparticle is used as the stabilizer of Pickering emulsion, and it is mixed with deionized water into a solution whose mass concentration is 0.5%-4% as the water phase of Pickering emulsion;

[0039] (2) Preparation of Pickering Emulsion: Mix linseed oil with the water phase prepared in step (1) (water-oil ratio: 1:1), shear and emulsify (10000 rpm, 60 s) to obtain Pickering emulsion;

[0040] In this example, a gradient test was carried out on the mass concentration of cysteine ​​EGCG nanoparticles in step (1), and the mass concentrations were 0.5%, 1%, 2%, 3%, and 4%, respectively. EGCG nanoparticle-stabilized Pickering emulsions (denoted as 0.5-0.5ETP-1, 1-0.5ETP-1, 2-0.5ETP-1, 3-0.5ETP-1, 4-0.5ETP-1, respectively). The emulsion layer height of the emulsion is...

example 2

[0046] The preparation of a glycine tea polyphenol nanoparticle-stabilized Pickering emulsion specifically comprises the following steps:

[0047] (1) preparation of water phase: the glycine EGCG nanoparticle is used as the stabilizer of Pickering emulsion, and it is mixed with deionized water into a solution with a mass concentration of 4% as the water phase of Pickering emulsion;

[0048] (2) Preparation of Pickering Emulsion: Mix linseed oil with the water phase prepared in step (1) (water-oil ratio: 2:3-3:7), shear emulsification (10000 rpm, 60 s) to obtain Pickering lotion;

[0049] In this example, a gradient test is carried out on the oil phase volume fraction in step (2). The volume fraction of linseed oil to the total system is 40%, 50%, 60%, and 70%, respectively. Pickering emulsions (denoted as 4-0.4ETP-2, 4-0.5ETP-2, 4-0.6ETP-2, 4-0.7ETP-2, respectively). The height of the emulsified layer of the emulsion is affected by the volume fraction of the oil phase. The l...

example 3

[0051] The preparation of a gelatinous glycine tea polyphenol nanoparticle-stabilized Pickering emulsion specifically comprises the following steps:

[0052] (1) preparation of water phase: the glycine EGCG nanoparticle is used as the stabilizer of Pickering emulsion, and it is mixed with deionized water into a solution with a mass concentration of 0.5% as the water phase of Pickering emulsion;

[0053] (2) Preparation of Pickering Emulsion: Mix linseed oil with the water phase prepared in step (1) (water-oil ratio: 2:3-3:7), shear emulsification (10000 rpm, 60 s) to obtain Pickering lotion;

[0054] (3) Preparation of gelatinous Pickering emulsion: add 2% PEG aqueous solution (the volume ratio of emulsion to PEG aqueous solution is 9:1) to the emulsion obtained in step (2), and then shear and emulsify (10000 rpm). , 30 s) to obtain a gel-like Pickering emulsion;

[0055] In this example, by simply adding PEG aqueous solution to the obtained low-concentration and fluid Picke...

technical field

[0001] The invention belongs to the technical field of Pickering emulsion preparation and its application, in particular to a Pickering emulsion stabilized by tea polyphenol nano-particles and having remarkable antioxidant properties and a preparation method thereof. Background technique

[0002] Pickering emulsion is an emulsion that uses solid particles instead of surfactants to stabilize the oil-water interface. It has the characteristics of good stability, low toxicity and environmental protection. Pickering emulsions are often used for encapsulation and delivery of lipophilic or chemically unstable functional substances. However, these bioactive substances are very sensitive to light, heat, pH, etc. Even if they are encapsulated in Pickering emulsions, they are still easily oxidized, and the oxidation products have a great impact on the stability and quality of the emulsions. Many studies have found that the oxidation reaction in Pickering emulsion main...

Examples

example 1

[0037] A kind of preparation of the Pickering emulsion stabilized by cysteine ​​tea polyphenol nanoparticles, specifically comprises the following steps:

[0038] (1) preparation of water phase: the cysteine ​​EGCG nanoparticle is used as the stabilizer of Pickering emulsion, and it is mixed with deionized water into a solution whose mass concentration is 0.5%-4% as the water phase of Pickering emulsion;

[0039] (2) Preparation of Pickering Emulsion: Mix linseed oil with the water phase prepared in step (1) (water-oil ratio: 1:1), shear and emulsify (10000 rpm, 60 s) to obtain Pickering emulsion;

[0040] In this example, a gradient test was carried out on the mass concentration of cysteine ​​EGCG nanoparticles in step (1), and the mass concentrations were 0.5%, 1%, 2%, 3%, and 4%, respectively. EGCG nanoparticle-stabilized Pickering emulsions (denoted as 0.5-0.5ETP-1, 1-0.5ETP-1, 2-0.5ETP-1, 3-0.5ETP-1, 4-0.5ETP-1, respectively). The emulsion layer height of the emulsion is...

example 2

[0046] The preparation of a glycine tea polyphenol nanoparticle-stabilized Pickering emulsion specifically comprises the following steps:

[0047] (1) preparation of water phase: the glycine EGCG nanoparticle is used as the stabilizer of Pickering emulsion, and it is mixed with deionized water into a solution with a mass concentration of 4% as the water phase of Pickering emulsion;

[0048] (2) Preparation of Pickering Emulsion: Mix linseed oil with the water phase prepared in step (1) (water-oil ratio: 2:3-3:7), shear emulsification (10000 rpm, 60 s) to obtain Pickering lotion;

[0049] In this example, a gradient test is carried out on the oil phase volume fraction in step (2). The volume fraction of linseed oil to the total system is 40%, 50%, 60%, and 70%, respectively. Pickering emulsions (denoted as 4-0.4ETP-2, 4-0.5ETP-2, 4-0.6ETP-2, 4-0.7ETP-2, respectively). The height of the emulsified layer of the emulsion is affected by the volume fraction of the oil phase. The l...

example 3

[0051] The preparation of a gelatinous glycine tea polyphenol nanoparticle-stabilized Pickering emulsion specifically comprises the following steps:

[0052] (1) preparation of water phase: the glycine EGCG nanoparticle is used as the stabilizer of Pickering emulsion, and it is mixed with deionized water into a solution with a mass concentration of 0.5% as the water phase of Pickering emulsion;

[0053] (2) Preparation of Pickering Emulsion: Mix linseed oil with the water phase prepared in step (1) (water-oil ratio: 2:3-3:7), shear emulsification (10000 rpm, 60 s) to obtain Pickering lotion;

[0054] (3) Preparation of gelatinous Pickering emulsion: add 2% PEG aqueous solution (the volume ratio of emulsion to PEG aqueous solution is 9:1) to the emulsion obtained in step (2), and then shear and emulsify (10000 rpm). , 30 s) to obtain a gel-like Pickering emulsion;

[0055] In this example, by simply adding PEG aqueous solution to the obtained low-concentration and fluid Picke...

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