An oil composition with a balanced fatty acid ratio and lipid-lowering effect and its application.

Abstract

This invention discloses an oil composition with a balanced fatty acid ratio and lipid-lowering effects, and its applications. The oil composition comprises vegetable oil, probiotics, phospholipids from camellia seed cake, gelatin, and sodium alginate. It effectively reduces serum triglyceride, total cholesterol, and low-density lipoprotein cholesterol levels while increasing high-density lipoprotein cholesterol levels, exhibiting a good lipid-lowering effect. Furthermore, when the oil composition is formulated into microcapsules, it exhibits good stability, encapsulation efficiency, and release rate. The oil composition also helps maintain the activity of probiotics, allowing for better preservation and efficacy. Based on this, this invention also provides a candy containing the oil composition, enriching the variety of products with lipid-lowering effects and promoting the development of lipid-lowering related products.

Description

Technical Field

[0001] This invention belongs to the field of food technology. More specifically, it relates to an oil composition with a balanced fatty acid ratio and lipid-lowering effect, and its application. Background Technology

[0002] With the improvement of people's living standards and the acceleration of the pace of life, the proportion of obese people is increasing year by year, and the proportion of people with hyperlipidemia is also rising accordingly. Hyperlipidemia is a common chronic disease, referring to excessively high levels of total cholesterol, triglycerides, and low-density lipoprotein (LDL) or excessively low levels of high-density lipoprotein (HDL) in the serum, mainly caused by lipid metabolism disorders. Existing lipid-lowering drugs mainly achieve the purpose of lowering blood lipids by inhibiting the absorption and synthesis of lipids or promoting the breakdown and excretion of lipids. For example, the most commonly used statins lower blood lipids by inhibiting intracellular cholesterol synthesis, but they may also damage liver function. Therefore, there is an urgent need to develop lipid-lowering drugs with natural ingredients for the prevention and treatment of hyperlipidemia.

[0003] Excessive fat intake and an imbalanced fatty acid composition are among the causes of hyperlipidemia. Currently, blended cooking oils on the market offer the most balanced fatty acid ratios, with a primary focus on the ratio of n-3 and n-6 ​​fatty acids. While a suitable ratio of n-6 / n-3 fatty acids is crucial for maintaining the balance of multiple metabolic pathways in the body, the role of n-9 fatty acids should not be overlooked. n-9 fatty acids can lower blood cholesterol, triglycerides, and low-density lipoprotein (LDL), while raising high-density lipoprotein (HDL). As research on n-9 fatty acids deepens worldwide, their effects are receiving increasing attention. The American Heart Association also recommends an optimal fatty acid ratio in fats of 25:15:15:45 for saturated fatty acids:n-3 fatty acids:n-6 fatty acids:n-9 fatty acids.

[0004] However, existing market products rarely involve n-9 series fatty acids; that is, there is a lack of products containing n-9 series fatty acids with a balanced fatty acid ratio. Furthermore, excessive unsaturated fatty acids can easily lead to oxidation and other problems that cause oil deterioration, especially when exposed to external conditions. Although microencapsulation can protect oxidation-sensitive components in oils, not all oil compositions can achieve an ideal release rate of fatty acids after microencapsulation, achieving a release rate of over 85% in intestinal fluid. In summary, besides providing a product with a balanced fatty acid ratio and lipid-lowering effects, how to ensure that the product maintains an ideal release effect after microencapsulation still requires further investigation by technical personnel. Summary of the Invention

[0005] To address the problems existing in the prior art, this invention provides an oil composition with a balanced fatty acid ratio and lipid-lowering effect, and its application. The oil composition, when made into microcapsules, also has a high release rate, which is beneficial to the digestion and absorption of effective components such as fatty acids.

[0006] The first object of the present invention is to provide an oil composition.

[0007] A second objective of this invention is to provide a method for preparing microcapsules using the oil composition.

[0008] A third objective of this invention is to provide microcapsules of oil-oil compositions prepared by the method described above.

[0009] A fourth object of the present invention is to provide the use of the oil composition or the microcapsules of the oil composition in the preparation of products with lipid-lowering effects.

[0010] A fifth object of the present invention is to provide a gummy containing the oil composition.

[0011] The above-mentioned objective of this invention is achieved through the following technical solution:

[0012] This invention provides an oil composition with a balanced fatty acid ratio and lipid-lowering effect, comprising the following components: vegetable oil, probiotics, phospholipids from camellia seed cake, gelatin, and sodium alginate;

[0013] The vegetable oil is composed of 45%–50% tea oil, 4%–8% perilla oil, 10%–15% algal oil, 15%–20% hemp seed oil and 13%–17% coconut oil by weight percentage.

[0014] The amount of probiotics is 45% to 65% of the vegetable oil mass, the amount of phospholipids from camellia seed cake is 4.5% to 6.5%, the amount of gelatin is 3.5% to 6.5%, and the amount of sodium alginate is 1.5% to 3.5%.

[0015] The probiotics are one or more of Bifidobacterium breve, Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus bulgaricus, Lactobacillus rhamnosus, and Streptococcus thermophilus.

[0016] According to statistics, the contents of saturated fatty acids, n-9 fatty acids, n-6 fatty acids, and n-3 fatty acids in tea oil are 3%–13%, 78%–86%, 7%–10%, and 0%–1%, respectively; in perilla oil, the contents of saturated fatty acids, n-9 fatty acids, n-6 fatty acids, and n-3 fatty acids are 8%–9%, ​​11%–15%, 12.5%–16%, and 54%–66%, respectively; and in algal oil, the contents of saturated fatty acids, n-9 fatty acids, n-6 fatty acids, and n-3 fatty acids are... The contents of the following fatty acids are respectively 23%–30%, 0%–7%, 5%–10%, and 56%–69%; in hemp seed oil, the contents of saturated fatty acids, n-9 fatty acids, n-6 fatty acids, and n-3 fatty acids are respectively 10%–14%, 13%–16%, 46%–57%, and 16%–25%; in coconut oil, the contents of saturated fatty acids, n-9 fatty acids, n-6 fatty acids, and n-3 fatty acids are respectively 88%–95%, 5%–10%, 1%–3%, and 0%–1%. By blending tea oil, perilla oil, algae oil, hemp seed oil, and coconut oil according to the proportions described in this invention, the ratio of saturated fatty acids, n-9 fatty acids, n-6 fatty acids, and n-3 fatty acids in the resulting vegetable oil can be approximately 25%:45%:15%:15%.

[0017] In one specific embodiment of the present invention, the vegetable oil is composed of 48% tea oil, 6% perilla oil, 13% algae oil, 18% hemp seed oil and 15% coconut oil by weight percentage.

[0018] Specifically, the phospholipids from camellia seed cake in this invention are obtained by extracting camellia seed cake from camellia seed cake using organic reagents.

[0019] Specifically, the organic reagent is chloroform, methanol, acetone, diethyl ether, or petroleum ether. Among the above organic reagents, acetone is relatively more effective.

[0020] Specifically, the preparation method of the phospholipids from camellia seed cake of the present invention is as follows: the camellia seed cake is thoroughly mixed with acetone and extracted for 50-70 minutes; after extraction, the mixture is filtered under reduced pressure until no liquid flows out; the filter residue is washed with acetone, the extraction steps are repeated, the filter residue is collected, and vacuum dried to obtain the phospholipids from camellia seed cake.

[0021] More specifically, the preparation method of the camellia seed cake phospholipid is as follows: the camellia seed cake is thoroughly mixed with 6 times its volume of acetone, and extracted by magnetic stirring at 40°C for 60 minutes; after extraction, the mixture is poured into a Buchner funnel and filtered under reduced pressure until no liquid flows out, and then the filter residue is washed with a certain amount of acetone. The extraction steps are repeated twice, the filter residue is collected, and vacuum dried at 50°C to obtain the camellia seed cake phospholipid.

[0022] Specifically, based on the percentage of vegetable oil mass, the amount of probiotics is 50%–60%, the amount of camellia seed cake phospholipids is 5%–6%, the amount of gelatin is 4%–6%, and the amount of sodium alginate is 2%–3%.

[0023] Preferably, the amount of probiotics is 50%–55% by weight of the vegetable oil, the amount of phospholipids from camellia seed cake is 5.5%–6%, the amount of gelatin is 4%–6%, and the amount of sodium alginate is 2%–3%. At these amounts, the oil composition exhibits better stability, higher encapsulation efficiency after being made into microcapsules, and lower loss of probiotic activity.

[0024] Specifically, the probiotics are freeze-dried probiotic powder with a live bacteria content ≥10 cfu / g.

[0025] Specifically, the probiotics consist of Lactobacillus bulgaricus, Lactobacillus rhamnosus, and Streptococcus thermophilus.

[0026] More specifically, the mass percentages of Lactobacillus bulgaricus, Lactobacillus rhamnosus, and Streptococcus thermophilus are 40%–60%: 20%–40%: 10%–30%.

[0027] Preferably, the mass percentages of Lactobacillus bulgaricus, Lactobacillus rhamnosus, and Streptococcus thermophilus are 40%–50%: 30%–40%: 10%–30%.

[0028] The present invention also provides a method for preparing microcapsules, wherein the method uses the oil composition of the present invention as raw material and is carried out according to the following steps:

[0029] S1. Dissolve gelatin in deionized water to prepare a gelatin solution with a concentration of 1% to 4%;

[0030] S2. Add probiotics and tea seed cake phospholipids to the vegetable oil and homogenize; slowly disperse the homogenized mixture in the gelatin solution prepared in step S1 to form an oil-in-water emulsion;

[0031] S3. Dissolve sodium alginate in deionized water to prepare a sodium alginate solution with a concentration of 1% to 2%. Add the prepared sodium alginate solution dropwise to the oil-in-water emulsion obtained in step S2 and mix well. Add acetic acid solution to adjust the pH of the emulsion to 3.5 to 4.5 and mix well.

[0032] S4. The emulsion obtained in step S3 is processed using an electrospray device; the applied voltage is fixed at 12-13 kV, the emulsion flow rate is 0.40-0.60 mL / h, and the height from the needle tip to the collector is 8-12 cm; the oil composition deposited on the collector is collected and dried to obtain oil composition microcapsules.

[0033] Specifically, steps S1 to S3 are all carried out at 40°C.

[0034] Specifically, in step S3, the mixed liquid oil composition is allowed to stand at 4°C for 24 hours to obtain an oil composition emulsion.

[0035] Specifically, in step S4, a fixed voltage of 12.5 kV is applied, and the sample is steadily pumped through a stainless steel needle at a flow rate of 0.50 mL / h, with the needle tip at a height of 10 cm from the collector.

[0036] More specifically, a method for preparing microcapsules using the oil composition includes the following steps:

[0037] S1. Dissolve gelatin in deionized water to prepare a gelatin solution with a concentration of 1% to 4%;

[0038] S2. Add probiotics and tea seed cake phospholipids to vegetable oil and homogenize; slowly disperse the homogenized mixture in the gelatin solution prepared in step S1, stir at 400 rpm for 3-7 min, and then homogenize at 10000 rpm for 3-7 min to prepare an oil-in-water emulsion.

[0039] S3. Dissolve sodium alginate in deionized water to prepare a sodium alginate solution with a concentration of 1% to 2%. Add the prepared sodium alginate solution dropwise to the oil-in-water emulsion obtained in step S2 while stirring at 400 rpm to mix it evenly. Add 0.1 M acetic acid solution to adjust the pH of the emulsion to 3.5 to 4.5 and continue stirring for 30 to 90 min.

[0040] All the above stages were carried out at 40°C. The stirred liquid oil composition was left to stand at 4°C for 24 hours to obtain an oil composition emulsion.

[0041] S4. The oil composition emulsion obtained in step S3 is treated with an electrospray device; a fixed voltage of 12.5 kV is applied, 10 mL of emulsion is taken out with a sterile syringe and pumped steadily through a stainless steel needle (size 21) at a flow rate of 0.50 mL / h, with the needle tip at a height of 10 cm from the collector; the oil composition is deposited on the collector, and after collection, it is placed in a desiccator (a glass jar containing silica gel desiccant) for 4-6 h; the dried oil composition is collected and stored at 4 °C for later use, to obtain oil composition microcapsules.

[0042] More specifically, the concentration of the gelatin solution prepared in step S1 is 2% to 3%.

[0043] More specifically, the first homogenization time of the mixture in step S2 is 2 minutes.

[0044] More specifically, the mixing time for the mixture in step S2 is 5 minutes.

[0045] More specifically, the second homogenization time for the mixture in step S2 is 5 minutes.

[0046] More specifically, the concentration of the sodium alginate solution prepared in step S3 is 0.5% to 1.5%.

[0047] More specifically, in step S3, the pH value is adjusted to 3.8–4.2.

[0048] More specifically, the stirring time in step S3 is 60 minutes.

[0049] The present invention also claims protection for the oil and fat composition microcapsules prepared by the method.

[0050] The present invention also claims protection for the use of the oil composition or the microcapsules of the oil composition in the preparation of products with lipid-lowering effects.

[0051] The present invention also provides a gummy containing the oil composition, the gummy being made of 40% to 60% by weight of the oil composition, 10% to 25% of gelatin, 2% to 8% of glycerin, 5% to 10% of xylitol, 5% to 10% of erythritol, 0.5% to 2% of vitamin E, 1% to 6% of sweet orange flavoring and 10% to 20% of purified water.

[0052] More specifically, the gummies are made from 40% to 50% by weight of an oil composition, 10% to 20% of gelatin, 5% to 8% of glycerin, 5% to 9% of xylitol, 5% to 9% of erythritol, 0.8% to 1.5% of vitamin E, 1.9% to 4.5% of sweet orange flavoring, and 13% to 16% of purified water.

[0053] Specifically, the method for preparing the gummies includes the following steps:

[0054] S1. Take gelatin, glycerin, xylitol and erythritol according to the weight stated, add water and heat to 115-120℃ to dissolve, melt and mix, then cool to 40-45℃ to obtain sugar syrup;

[0055] S2. Add the oil composition, vitamin E and sweet orange flavor to the sugar syrup, mix well and stir slowly at 40-45℃ for 30-60 minutes to obtain the sugar syrup mixture;

[0056] S3. Pour the gum mixture obtained in S2 onto a candy mold that has been sprayed with ultrafine starch beforehand, and dry it with cold air to obtain the soft candy.

[0057] The present invention has the following beneficial effects:

[0058] This invention provides an oil composition with a balanced fatty acid ratio and lipid-lowering effect. The oil composition includes vegetable oil, probiotics, phospholipids from camellia seed cake, gelatin, and sodium alginate. It effectively reduces serum triglyceride, total cholesterol, and low-density lipoprotein cholesterol levels while increasing high-density lipoprotein cholesterol levels, exhibiting a good lipid-lowering effect. Furthermore, when the oil composition is formulated into microcapsules, it exhibits good stability, encapsulation efficiency, and release rate. Simultaneously, the oil composition of this invention also helps maintain the vitality of probiotics, allowing them to be better preserved and exert their efficacy. Based on this, this invention also provides a candy containing the oil composition, enriching the variety of products with lipid-lowering effects and promoting the development of lipid-lowering related products. Detailed Implementation

[0059] The present invention will be further illustrated below with reference to specific embodiments, but the embodiments do not limit the present invention in any way. Unless otherwise specified, the reagents, methods, and equipment used in the present invention are conventional reagents, methods, and equipment in this technical field.

[0060] Unless otherwise specified, all reagents and materials used in the following examples are commercially available.

[0061] The preparation method of the phospholipids from camellia seed cake used in this embodiment of the invention is as follows: Camellia seed cake is thoroughly mixed with 6 times its volume of acetone and extracted by magnetic stirring at 40°C for 60 minutes; after extraction, the mixture is poured into a Buchner funnel and filtered under reduced pressure until no liquid flows out, and then the filter residue is washed with a certain amount of acetone; after repeating the extraction step twice, the filter residue is collected and vacuum dried at 50°C to obtain the phospholipids from camellia seed cake.

[0062] Example 1: Oil and fat composition 1 and its preparation method

[0063] The oil composition described in this embodiment consists of the following components: vegetable oil, probiotics, camellia seed cake phospholipids, gelatin, and sodium alginate; wherein, the vegetable oil is a direct mixture of 48% camellia oil, 6% perilla oil, 13% algal oil, 18% hemp seed oil, and 15% coconut oil by weight percentage; based on the weight percentage of the vegetable oil, 50% probiotics, 5.5% camellia seed cake phospholipids, 6% gelatin, and 3% sodium alginate are added; the probiotics are obtained by mixing freeze-dried bacterial powders of Lactobacillus bulgaricus, Lactobacillus rhamnosus, and Streptococcus thermophilus (the live bacteria content in the bacterial powder is ≥10 cfu / g), and the weight percentage of the three bacteria is 40%:40%:20%.

[0064] The method for preparing the oil and fat composition includes the following steps:

[0065] S1. Dissolve gelatin in deionized water to prepare a 2% gelatin solution;

[0066] S2. Add probiotics and tea seed cake phospholipids to vegetable oil and homogenize; slowly disperse the homogenized mixture in the gelatin solution prepared in step S1, stir at 400 rpm for 5 min, and then homogenize at 10000 rpm for 5 min to prepare an oil-in-water (O / W) emulsion.

[0067] S3. Dissolve sodium alginate in deionized water to prepare a 1% sodium alginate solution. Add the prepared sodium alginate solution dropwise to the O / W emulsion obtained in step S2 (while stirring at 400 rpm). Add 0.1 M acetic acid solution to adjust the pH of the emulsion to 3.8 and continue stirring for 60 min.

[0068] All the above stages were carried out at 40°C. To ensure the formation of complex coagulants, the stirred liquid oil composition was allowed to stand at 4°C for 24 hours to obtain an oil composition emulsion.

[0069] S4. The obtained oil composition emulsion was treated with an electrospray device; a fixed voltage of 12.5 kV was applied, and 10 mL of the emulsion was taken out with a sterile syringe and pumped steadily through a stainless steel needle (size 21) at a flow rate of 0.50 mL / h, with the needle tip at a height of 10 cm from the collector; the oil composition was deposited on the collector, and after collection, it was placed in a desiccator (a glass jar containing silica gel desiccant) for 4 h; the dried oil composition was collected and stored at 4 °C for later use, yielding oil composition microcapsule powder.

[0070] The present invention also determined the fatty acid composition and content of each component in the vegetable oil. All were analyzed by gas chromatography according to GB5009.168-2016 "National Food Safety Standard - Determination of Fatty Acids in Food". The results are shown in Table 1.

[0071] Table 1. Fatty acid composition and content of vegetable oils and their components.

[0072]

[0073] Example 2: Oil and fat composition 2 and its preparation method

[0074] The difference between the oil composition described in this embodiment and that in Example 1 is that, based on the percentage of vegetable oil mass, 55% probiotics, 6% camellia seed cake phospholipids, 5% gelatin, and 2.5% sodium alginate were added; the probiotics were obtained by mixing freeze-dried bacterial powders of Lactobacillus bulgaricus, Lactobacillus rhamnosus, and Streptococcus thermophilus (all with a live bacteria content ≥10 cfu / g), and the mass percentage of the three bacteria was 50%:20%:30%.

[0075] The method for preparing the oil and fat composition includes the following steps:

[0076] S1. Dissolve gelatin in deionized water to prepare a gelatin solution with a concentration of 2.5%;

[0077] S2. Add probiotics and tea seed cake phospholipids to vegetable oil and homogenize; slowly disperse the homogenized mixture in the gelatin solution prepared in step S1, stir at 400 rpm for 6 min, and then homogenize at 10000 rpm for 6 min to prepare an oil-in-water emulsion.

[0078] S3. Dissolve sodium alginate in deionized water to prepare a sodium alginate solution with a concentration of 1.25%. Add the prepared sodium alginate solution dropwise to the O / W emulsion obtained in step S2 (add while stirring at 400 rpm). Add 0.1 M acetic acid solution to adjust the pH of the emulsion to 4.2 and continue stirring for 60 min.

[0079] All the above stages were carried out at 40°C. The stirred liquid oil composition was left to stand at 4°C for 24 hours to obtain an oil composition emulsion.

[0080] S4. The obtained oil composition emulsion was treated with an electrospray device; a fixed voltage of 12.5 kV was applied, and 10 mL of the emulsion was taken out with a sterile syringe and pumped steadily through a stainless steel needle (size 21) at a flow rate of 0.50 mL / h, with the needle tip 10 cm above the collector; the oil composition was deposited on the collector, and after collection, it was placed in a desiccator (a glass jar containing silica gel desiccant) for 5 h; the dried oil composition was collected and stored at 4 °C for later use, yielding oil composition microcapsule powder.

[0081] Example 3: Oil and fat composition 3 and its preparation method

[0082] The difference between the oil composition described in this embodiment and that in Example 1 is that, based on the percentage of vegetable oil mass, 60% probiotics, 5% camellia seed cake phospholipids, 4% gelatin, and 2% sodium alginate were added; the probiotics were obtained by mixing freeze-dried bacterial powders of Lactobacillus bulgaricus, Lactobacillus rhamnosus, and Streptococcus thermophilus (all with a live bacteria content ≥10 cfu / g), and the mass percentage of the three bacteria was 60%:30%:10%.

[0083] The method for preparing the oil and fat composition includes the following steps:

[0084] S1. Dissolve gelatin in deionized water to prepare a 2% gelatin solution;

[0085] S2. Add probiotics and tea seed cake phospholipids to vegetable oil and homogenize; slowly disperse the homogenized mixture in the gelatin solution prepared in step S1, stir at 400 rpm for 4 min, and then homogenize at 10000 rpm for 5 min to prepare an oil-in-water emulsion.

[0086] S3. Dissolve sodium alginate in deionized water to prepare a 1% sodium alginate solution. Add the prepared sodium alginate solution dropwise to the O / W emulsion obtained in step S2 (while stirring at 400 rpm). Add 0.1 M acetic acid solution to adjust the pH of the emulsion to 4.0 and continue stirring for 60 min.

[0087] All the above stages were carried out at 40°C. The stirred liquid oil composition was left to stand at 4°C for 24 hours to obtain an oil composition emulsion.

[0088] S4. The obtained oil composition emulsion was treated with an electrospray device; a fixed voltage of 12.5 kV was applied, and 10 mL of the emulsion was taken out with a sterile syringe and pumped steadily through a stainless steel needle (size 21) at a flow rate of 0.50 mL / h, with the needle tip at a height of 10 cm from the collector; the oil composition was deposited on the collector, and after collection, it was placed in a desiccator (a glass jar containing silica gel desiccant) for 4 h; the dried oil composition was collected and stored at 4 °C for later use, yielding oil composition microcapsule powder.

[0089] Example 4: Oil and fat composition 4 and its preparation method

[0090] The difference between the oil composition described in this embodiment and that in Example 1 is that, based on the percentage of vegetable oil mass, 50% probiotics, 5.5% camellia seed cake phospholipids, 5% gelatin, and 2.5% sodium alginate were added; the probiotics were obtained by mixing freeze-dried bacterial powders of Lactobacillus bulgaricus, Lactobacillus rhamnosus, and Streptococcus thermophilus (all with a live bacteria content ≥10 cfu / g), and the mass percentage of the three bacteria was 40%:30%:30%.

[0091] The method for preparing the oil and fat composition includes the following steps:

[0092] S1. Dissolve gelatin in deionized water to prepare a gelatin solution with a concentration of 2.5%;

[0093] S2. Add probiotics and tea seed cake phospholipids to vegetable oil and homogenize; slowly disperse the homogenized mixture in the gelatin solution prepared in step S1, stir at 400 rpm for 7 min, and then homogenize at 10000 rpm for 3 min to prepare an oil-in-water emulsion.

[0094] S3. Dissolve sodium alginate in deionized water to prepare a sodium alginate solution with a concentration of 1.25%. Add the prepared sodium alginate solution dropwise to the O / W emulsion obtained in step S2 (add while stirring at 400 rpm); add 0.1 M acetic acid solution to adjust the pH of the emulsion to 4.0, and continue stirring for 60 min.

[0095] All the above stages were carried out at 40°C. The stirred liquid oil composition was left to stand at 4°C for 24 hours to obtain an oil composition emulsion.

[0096] S4. The obtained oil composition emulsion was treated with an electrospray device; a fixed voltage of 12.5 kV was applied, and 10 mL of the emulsion was taken out with a sterile syringe and pumped steadily through a stainless steel needle (size 21) at a flow rate of 0.50 mL / h, with the needle tip 10 cm above the collector; the oil composition was deposited on the collector, and after collection, it was placed in a desiccator (a glass jar containing silica gel desiccant) for 5 h; the dried oil composition was collected and stored at 4 °C for later use, yielding oil composition microcapsule powder.

[0097] Example 5: Oil and fat composition 5 and its preparation method

[0098] The difference between the oil composition described in this embodiment and that in Example 1 is that, based on the percentage of vegetable oil mass, 55% probiotics, 6% camellia seed cake phospholipids, 6% gelatin, and 2% sodium alginate were added; the probiotics were obtained by mixing freeze-dried bacterial powders of Lactobacillus bulgaricus, Lactobacillus rhamnosus, and Streptococcus thermophilus (all with a live bacteria content ≥10 cfu / g), and the mass percentage of the three bacteria was 50%:30%:20%.

[0099] The method for preparing the oil and fat composition includes the following steps:

[0100] S1. Dissolve gelatin in deionized water to prepare a 3% gelatin solution;

[0101] S2. Add probiotics and tea seed cake phospholipids to vegetable oil and homogenize; slowly disperse the homogenized mixture in the gelatin solution prepared in step S1, stir at 400 rpm for 3 min, and then homogenize at 10000 rpm for 7 min to prepare an oil-in-water emulsion.

[0102] S3. Dissolve sodium alginate in deionized water to prepare a 1% sodium alginate solution. Add the prepared sodium alginate solution dropwise to the O / W emulsion obtained in step S2 (while stirring at 400 rpm). Add 0.1 M acetic acid solution to adjust the pH of the emulsion to 3.8 and continue stirring for 60 min.

[0103] All the above stages were carried out at 40°C. The stirred liquid oil composition was left to stand at 4°C for 24 hours to obtain an oil composition emulsion.

[0104] S4. The obtained oil composition emulsion was treated with an electrospray device; a fixed voltage of 12.5 kV was applied, and 10 mL of the emulsion was taken out with a sterile syringe and pumped steadily through a stainless steel needle (size 21) at a flow rate of 0.50 mL / h, with the needle tip at a height of 10 cm from the collector; the oil composition was deposited on the collector, and after collection, it was placed in a desiccator (a glass jar containing silica gel desiccant) for 4 h; the dried oil composition was collected and stored at 4 °C for later use, yielding oil composition microcapsule powder.

[0105] Example 6: Oil and fat composition 6 and its preparation method

[0106] The difference between the oil composition described in this embodiment and that in Example 1 is that, based on the percentage of vegetable oil mass, 60% probiotics, 5% camellia seed cake phospholipids, 6% gelatin, and 2% sodium alginate were added; the probiotics were obtained by mixing freeze-dried bacterial powders of Lactobacillus bulgaricus, Lactobacillus rhamnosus, and Streptococcus thermophilus (all with a live bacteria content ≥10 cfu / g), and the mass percentage of the three bacteria was 60%:20%:20%.

[0107] The method for preparing the oil and fat composition includes the following steps:

[0108] S1. Dissolve gelatin in deionized water to prepare a 2% gelatin solution;

[0109] S2. Add probiotics and tea seed cake phospholipids to vegetable oil and homogenize; slowly disperse the homogenized mixture in the gelatin solution prepared in step S1, stir at 400 rpm for 4 min, and then homogenize at 10000 rpm for 4 min to prepare an oil-in-water emulsion.

[0110] S3. Dissolve sodium alginate in deionized water to prepare a 1% sodium alginate solution. Add the prepared sodium alginate solution dropwise to the O / W emulsion obtained in step S2 (while stirring at 400 rpm). Add 0.1 M acetic acid solution to adjust the pH of the emulsion to 4.2 and continue stirring for 60 min.

[0111] All the above stages were carried out at 40°C. The stirred liquid oil composition was left to stand at 4°C for 24 hours to obtain an oil composition emulsion.

[0112] S4. The obtained oil composition emulsion was treated with an electrospray device; a fixed voltage of 12.5 kV was applied, and 10 mL of the emulsion was taken out with a sterile syringe and pumped steadily through a stainless steel needle (size 21) at a flow rate of 0.50 mL / h, with the needle tip at a height of 10 cm from the collector; the oil composition was deposited on the collector, and after collection, it was placed in a desiccator (a glass jar containing silica gel desiccant) for 4 h; the dried oil composition was collected and stored at 4 °C for later use, yielding oil composition microcapsule powder.

[0113] Example 7: Oil and fat composition 7 and its preparation method

[0114] The difference between the oil composition described in this embodiment and that in Example 1 is that, based on the percentage of vegetable oil mass, 50% probiotics, 5.5% camellia seed cake phospholipids, 4% gelatin, and 2% sodium alginate were added; the probiotics were obtained by mixing freeze-dried bacterial powders of Lactobacillus bulgaricus, Lactobacillus rhamnosus, and Streptococcus thermophilus (all with a live bacteria content ≥10 cfu / g), and the mass percentage of the three bacteria was 40%:30%:30%.

[0115] The method for preparing the oil and fat composition includes the following steps:

[0116] S1. Dissolve gelatin in deionized water to prepare a 2% gelatin solution;

[0117] S2. Add probiotics and tea seed cake phospholipids to vegetable oil and homogenize; slowly disperse the homogenized mixture in the gelatin solution prepared in step S1, stir at 400 rpm for 5 min, and then homogenize at 10000 rpm for 4 min to prepare an oil-in-water emulsion.

[0118] S3. Dissolve sodium alginate in deionized water to prepare a 1% sodium alginate solution. Add the prepared sodium alginate solution dropwise to the O / W emulsion obtained in step S2 (while stirring at 400 rpm). Add 0.1 M acetic acid solution to adjust the pH of the emulsion to 4.2 and continue stirring for 60 min.

[0119] All the above stages were carried out at 40°C. The stirred liquid oil composition was left to stand at 4°C for 24 hours to obtain an oil composition emulsion.

[0120] S4. The obtained oil composition emulsion was treated with an electrospray device; a fixed voltage of 12.5 kV was applied, and 10 mL of the emulsion was taken out with a sterile syringe and pumped steadily through a stainless steel needle (size 21) at a flow rate of 0.50 mL / h, with the needle tip 10 cm above the collector; the oil composition was deposited on the collector, and after collection, it was placed in a desiccator (a glass jar containing silica gel desiccant) for 5 h; the dried oil composition was collected and stored at 4 °C for later use, yielding oil composition microcapsule powder.

[0121] Example 8: Oil and fat composition 8 and its preparation method

[0122] The difference between the oil composition described in this embodiment and that in Example 1 is that, based on the percentage of vegetable oil mass, 55% probiotics, 6% camellia seed cake phospholipids, 6% gelatin, and 3% sodium alginate were added; the probiotics were obtained by mixing freeze-dried bacterial powders of Lactobacillus bulgaricus, Lactobacillus rhamnosus, and Streptococcus thermophilus (all with a live bacteria content ≥10 cfu / g), and the mass percentage of the three bacteria was 50%:40%:10%.

[0123] The method for preparing the oil and fat composition includes the following steps:

[0124] S1. Dissolve gelatin in deionized water to prepare a 2% gelatin solution;

[0125] S2. Add probiotics and tea seed cake phospholipids to vegetable oil and homogenize; slowly disperse the homogenized mixture in the gelatin solution prepared in step S1, stir at 400 rpm for 5 min, and then homogenize at 10000 rpm for 4 min to prepare an oil-in-water emulsion.

[0126] S3. Dissolve sodium alginate in deionized water to prepare a 1% sodium alginate solution. Add the prepared sodium alginate solution dropwise to the O / W emulsion obtained in step S2 (while stirring at 400 rpm). Add 0.1 M acetic acid solution to adjust the pH of the emulsion to 4.0 and continue stirring for 60 min.

[0127] All the above stages were carried out at 40°C. The stirred liquid oil composition was left to stand at 4°C for 24 hours to obtain an oil composition emulsion.

[0128] S4. The obtained oil composition emulsion was treated with an electrospray device; a fixed voltage of 12.5 kV was applied, and 10 mL of the emulsion was taken out with a sterile syringe and pumped steadily through a stainless steel needle (size 21) at a flow rate of 0.50 mL / h, with the needle tip 10 cm above the collector; the oil composition was deposited on the collector, and after collection, it was placed in a desiccator (a glass jar containing silica gel desiccant) for 5 h; the dried oil composition was collected and stored at 4 °C for later use, yielding oil composition microcapsule powder.

[0129] Example 9: Oil and fat composition 9 and its preparation method

[0130] The difference between the oil composition described in this embodiment and that in Example 1 is that, based on the percentage of vegetable oil mass, 60% probiotics, 5% camellia seed cake phospholipids, 5% gelatin, and 2.5% sodium alginate were added; the probiotics were obtained by mixing freeze-dried bacterial powders of Lactobacillus bulgaricus, Lactobacillus rhamnosus, and Streptococcus thermophilus (all with a live bacteria content ≥10 cfu / g), and the mass percentage of the three bacteria was 60%:30%:10%.

[0131] The method for preparing the oil and fat composition includes the following steps:

[0132] S1. Dissolve gelatin in deionized water to prepare a gelatin solution with a concentration of 2.5%;

[0133] S2. Add probiotics and tea seed cake phospholipids to vegetable oil and homogenize; slowly disperse the homogenized mixture in the gelatin solution prepared in step S1, stir at 400 rpm for 5 min, and then homogenize at 10000 rpm for 4 min to prepare an oil-in-water emulsion.

[0134] S3. Dissolve sodium alginate in deionized water to prepare a sodium alginate solution with a concentration of 1.25%. Add the prepared sodium alginate solution dropwise to the O / W emulsion obtained in step S2 (add while stirring at 400 rpm); add 0.1 M acetic acid solution to adjust the pH of the emulsion to 3.8, and continue stirring for 60 min.

[0135] All the above stages were carried out at 40°C. The stirred liquid oil composition was left to stand at 4°C for 24 hours to obtain an oil composition emulsion.

[0136] S4. The obtained oil composition emulsion was treated with an electrospray device; a fixed voltage of 12.5 kV was applied, and 10 mL of the emulsion was taken out with a sterile syringe and pumped steadily through a stainless steel needle (size 21) at a flow rate of 0.50 mL / h, with the needle tip at a height of 10 cm from the collector; the oil composition was deposited on the collector, and after collection, it was placed in a desiccator (a glass jar containing silica gel desiccant) for 4 h; the dried oil composition was collected and stored at 4 °C for later use, yielding oil composition microcapsule powder.

[0137] Example 10: Soft candy containing an oil-oil composition and its preparation method

[0138] The oil composition obtained in Example 1 was used to prepare gummy candies. The formulation consisted of the following components by weight percentage: 40% oil composition, 15% gelatin, 7% glycerin, 9% xylitol, 9% erythritol, 16% purified water, 0.8% vitamin E, and 3.2% sweet orange flavoring.

[0139] Its preparation method includes the following steps:

[0140] S1. Take gelatin, glycerin, xylitol and erythritol according to the weight, add water and heat to 120°C to dissolve, melt and mix, then cool to 45°C to obtain sugar syrup;

[0141] S2. Add the oil composition, vitamin E and sweet orange flavor to the sugar syrup obtained in step S1, mix well and stir slowly at 45°C for 50 minutes to obtain the sugar mixture;

[0142] S3. Pour the gum mixture obtained in step S2 onto a candy mold that has been sprayed with ultrafine starch beforehand, and dry it with cold air to obtain the gel fructose.

[0143] Example 11: Soft candy containing an oil and fat composition and its preparation method

[0144] The oil composition obtained in Example 2 was used to prepare gummy candies. The formulation consisted of the following components by weight percentage: 45% oil composition, 20% gelatin, 5% glycerin, 7% xylitol, 7% erythritol, 13% purified water, 1.1% vitamin E, and 1.9% sweet orange flavor.

[0145] Its preparation method includes the following steps:

[0146] S1. Take gelatin, glycerin, xylitol and erythritol according to the weight, add water and heat to 115°C to dissolve, melt and mix, then cool to 40°C to obtain sugar syrup;

[0147] S2. Add the oil composition, vitamin E and sweet orange flavor to the sugar syrup obtained in step S1, mix well and stir slowly at 40°C for 60 minutes to obtain the sugar mixture;

[0148] S3. Pour the gum mixture obtained in step S2 onto a candy mold that has been sprayed with ultrafine starch beforehand, and dry it with cold air to obtain the gel fructose.

[0149] Example 12: Soft candy containing an oil-oil composition and its preparation method

[0150] The oil composition obtained in Example 3 was used to prepare gummy candies. The formulation consisted of the following components by weight percentage: 50% oil composition, 10% gelatin, 8% glycerin, 5% xylitol, 5% erythritol, 16% purified water, 1.5% vitamin E, and 4.5% sweet orange flavoring.

[0151] Its preparation method includes the following steps:

[0152] S1. Take gelatin, glycerin, xylitol and erythritol according to the weight, add water and heat to 115°C to dissolve, melt and mix, then cool to 40°C to obtain sugar syrup;

[0153] S2. Add the oil composition, vitamin E and sweet orange flavor to the sugar syrup obtained in step S1, mix well and stir slowly at 40°C for 40 minutes to obtain the sugar mixture;

[0154] S3. The mixture obtained from step S2 is poured into a mold and the mixture after standing is poured onto a candy mold that has been sprayed with ultrafine starch. After drying with cold air, the gel fructose is obtained.

[0155] Comparative Example 1

[0156] The difference between this comparative example and Example 1 is that the phospholipids of camellia seed cake are replaced with soybean phospholipids.

[0157] Comparative Example 2

[0158] The difference between this comparative example and Example 1 is that the phospholipids of camellia seed cake are replaced with peanut phospholipids.

[0159] Comparative Example 3

[0160] The difference between this comparative example and Example 1 is that the phospholipids of camellia seed cake are replaced with sesame phospholipids.

[0161] Comparative Example 4

[0162] The difference between this comparative example and Example 1 is that the phospholipids of camellia seed cake are replaced with egg yolk phospholipids.

[0163] Comparative Example 5

[0164] The difference between this comparative example and Example 1 is that it does not contain phospholipids from camellia seed cake.

[0165] Comparative Example 6

[0166] The difference between this comparative example and Example 2 is that it does not contain probiotics.

[0167] Comparative Example 7

[0168] The difference between this comparative example and Example 2 is that it does not contain probiotics and phospholipids from camellia seed cake.

[0169] Comparative Example 8

[0170] The difference between this comparative example and Example 10 is that the oil composition used is the one obtained in Comparative Example 1.

[0171] Comparative Example 9

[0172] The difference between this comparative example and Example 10 is that the oil composition used is the one obtained from Comparative Example 2.

[0173] Comparative Example 10

[0174] The difference between this comparative example and Example 10 is that the oil composition used is the one obtained from Comparative Example 3.

[0175] Comparative Example 11

[0176] The difference between this comparative example and Example 10 is that the oil composition used is the one obtained from Comparative Example 4.

[0177] Comparative Example 12

[0178] The difference between this comparative example and Example 10 is that the oil composition used is the one obtained from Comparative Example 5.

[0179] Comparative Example 13

[0180] The difference between this comparative example and Example 11 is that the oil composition used is the one obtained from Comparative Example 6.

[0181] Comparative Example 14

[0182] The difference between this comparative example and Example 11 is that the oil composition used is the one obtained in Comparative Example 7. Test Example 1: Emulsion stability, encapsulation efficiency, loss of probiotic activity, and in vitro digestibility.

[0183] The amounts (percentages by mass of vegetable oil) of the oil compositions described in Examples 1-9 and Comparative Examples 1-7 of this invention, excluding vegetable oil, are summarized in Table 2. The mass percentages of each bacterium in the probiotics described in Examples 1-9 and Comparative Examples 1-7 are summarized in Table 3.

[0184] Table 2 shows the dosage of each component in the oil compositions described in Examples 1-9 and Comparative Examples 1-7.

[0185]

[0186] Table 3. Mass percentage of each bacterium in the probiotics described in Examples 1-9 and Comparative Examples 1-7.

[0187]

[0188]

[0189] 1. Emulsion stability (S) test

[0190] Take 10 mL of the oil-oil composition emulsion (obtained in step S3) and place it in a glass colorimetric tube. After placing it in a 55°C oven for 4 hours, the composition will separate into layers, with the upper layer being the emulsion layer. Take it out and measure the height of the emulsion layer and the total height of the emulsion. Calculate the emulsion separation index according to the following formula to determine the emulsion stability. The higher the emulsion separation index, the worse the emulsion stability.

[0191] Emulsion separation index (%) = 100 × (height of emulsion layer in sample / total height of emulsion)

[0192] 2. Encapsulation efficiency test

[0193] In a 50 mL centrifuge tube, 2.0 g of the oil composition microcapsule powder (obtained in step S4) was mixed with 15 mL of n-hexane and stirred for 2 min. The mixture was then filtered, the centrifuge tube was washed with an appropriate amount of n-hexane, and the sample was rinsed three times with 20 mL of n-hexane. The collected n-hexane solution was evaporated at 50 °C and then heated to constant weight in an oven at 105 °C. The surface oil mass of the powder can then be calculated.

[0194] 2.0 g of the oil-oil composition microcapsule powder was placed in a beaker containing 20 mL of HCl (10 mol / L) and 4 mL of n-hexane, and magnetically stirred (400 rpm) overnight to extract the oil into the n-hexane phase. Then, 25 mL of n-hexane was added to the beaker, and magnetically stirred (600 rpm) for 30 min. The mixture was filtered, and the beaker was washed with an appropriate amount of n-hexane. The sample was then rinsed three times with 15 mL of n-hexane. The collected n-hexane solution was evaporated at 50 °C and then heated to constant weight in an oven at 105 °C. The total oil mass of the powder could then be calculated.

[0195] Encapsulation rate (%) = 100 × ((total oil mass - surface oil mass) / total oil mass)

[0196] 3. Probiotic activity count

[0197] The oil-oil composition emulsion was serially diluted in saline and spread onto M17 agar plates to determine viability (initial cell count). For the final cell count, the oil-oil composition microcapsule powder was first reconstituted in distilled water, vortexed at 800 rpm for 120 seconds, and held still for 2 hours to release the probiotics. 100 μL of this aliquot was serially diluted to obtain up to 10-1 cells. -8 Dilute 1-2 times and plate on M17 agar plates; after incubation at 24°C for 48 h, count the number of colony forming units (CFU) and express on a logarithmic scale; probiotic viability loss is calculated as the difference between the viability (N) per unit mass of emulsion before microencapsulation and the viability (NF) in the microcapsules.

[0198] Probiotic viability loss = N - NF; where N = initial cell count in the pre-microencapsulated emulsion (log CFU·mL) -1 NF = Final cell count in microcapsules (log CFU·mL) -1 ).

[0199] 4. In vitro simulated digestion experiment

[0200] The compositions of the saliva (SSF), gastric juice (SGF), and intestinal juice (SIF) used to simulate digestion are shown in Table 4. NaOH (1.0M) and HCl (1.0M) were used to adjust the pH of the stock solution.

[0201] Table 4. Composition of saliva, gastric juice, and intestinal juice used in simulated digestion.

[0202] composition SSF (mM) at pH 7 SGF (mM) at pH 3 SIF (mM) at pH 7 KCl 14.5 7.3 6.9 <![CDATA[KH2PO4]]> 2.9 0.8 0.9 <![CDATA[NaHCO3]]> 13.6 24 87 NaCl - 46.2 39 <![CDATA[MgCl2(H2O)6]]> 0.17 0.15 0.37 <![CDATA[(NH4)2CO3]]> 0.07 0.7 -

[0203] The process is as follows:

[0204] (1) Oral digestion

[0205] Disperse 5g of the oil-oil composition microcapsule powder into 10mL of distilled water. Add 7mL of SSF and 3mL of SSF containing amylase (1500U / mL) to the dispersion. Then add 0.05mL of 0.3M CaCl2·2H2O solution, gently stir the mixture, adjust the pH of the mixture to 7.0, and then incubate at 37℃ for 2min.

[0206] (2) Stomach digestion

[0207] Mix 20 mL of the above oral digestive fluid, 15 mL of SGF and 3.2 mL of SGF containing porcine pepsin (25,000 U / mL), then add 10 μL of 0.3 M CaCl2 solution and 1.39 mL of distilled water, adjust the pH of the mixture to 3, and stir at 200 rpm for 2 h at 37 °C.

[0208] (3) Intestinal digestion

[0209] Add 12 mL of SIF containing trypsin (800 U / mL) and 20 mL of SIF to SGF solution (40 mL) and mix. Then add 5 mL of freshly prepared 160 mM bile salt solution with SIF, 0.08 mL of 0.3 M CaCl2 solution and 3 mL of distilled water and mix. Adjust the pH of the mixture to 7.0 and stir at 200 rpm for 3 h at 37 °C.

[0210] After each digestion, the deionized liquid was mixed with 25 mL of n-hexane. The mixture was sonicated at 300 KW for 10 min, centrifuged at 4000 rpm for 10 min, the organic phase was collected, the n-hexane solvent was evaporated and dried to constant weight to obtain the digested oil.

[0211] Release rate (%) = [(oil released during digestion - surface oil) / (total oil - surface oil)] × 100

[0212] The test results of emulsion stability, encapsulation efficiency and probiotic activity loss of the oil compositions described in Examples 1-9 and Comparative Examples 1-7 are shown in Table 5.

[0213] Table 5. Emulsion stability, encapsulation efficiency, and probiotic activity loss of oil-based compositions.

[0214]

[0215]

[0216] Note: Different letters indicate significant differences, P < 0.05.

[0217] The in vitro digestibility test results of the oil compositions described in Examples 1-9 and Comparative Examples 1-7 are shown in Table 6.

[0218] Table 6. In vitro digestion performance

[0219]

[0220]

[0221] Note: Different letters indicate significant differences, P < 0.05.

[0222] As shown in Tables 5 and 6, the emulsions prepared using the oil compositions described in Examples 1-9 of this invention exhibit good emulsion stability, and the resulting microcapsules also show good encapsulation efficiency with minimal loss of probiotic activity. However, a comparison between Examples and Comparative Examples 1-4 reveals significant differences between microcapsules prepared using oil compositions containing other phospholipids and those prepared using oil compositions containing camellia seed cake phospholipids. The differences are substantial, with significantly reduced emulsion stability and encapsulation efficiency, increased probiotic activity loss, and a certain degree of decrease in digestibility. This indicates that camellia seed cake phospholipids can make oil compositions more stable and facilitate digestion and absorption after microcapsule preparation. The results of Examples and Comparative Example 5 demonstrate that when camellia seed cake phospholipids are lacking in the formulation, the emulsion stability and encapsulation efficiency of the oil composition decrease significantly, and the loss of probiotic activity increases. When the formula lacks one or both of phospholipids and probiotics, the in vitro digestibility decreases significantly, indicating that the product prepared by combining camellia seed cake phospholipids and probiotics with other raw materials is more stable and has better digestibility and absorption.

[0223] Test Example 2

[0224] One hundred and twenty male mice were housed in a pathogen-free environment at a temperature of (23±1)℃ and a relative humidity of (50±10)%. All mice were fed a standard laboratory diet and had free access to water. After one week of acclimatization, the mice were divided into two groups: a group of ten mice fed a standard diet and a group of ten mice fed a high-fat diet (78.8% basal diet, 1% cholesterol, 10% lard, 10% egg yolk powder, and 0.2% bile salts) for four weeks. The mice on the high-fat diet were then randomly divided into eleven groups (n=10 per group, see Table 7 for specific groupings). The fat composition was administered via gavage. The microcapsule powder of the fat composition was mixed with 30 mL of physiological saline to prepare a suspension of appropriate concentration. The suspension was administered by gavage (300 mg fat composition / day / mouse) on top of the high-fat diet. The blank control group and the high-fat control group were given the same dose of physiological saline by gavage. The mice were gavaged once a day at regular intervals. After four weeks of intervention, organ indices and blood lipids were measured.

[0225] 1. Organ Index

[0226] Four weeks after the intervention, the weight of the spleen and liver of the mice and their body weight were measured, and the organ index was calculated.

[0227] Organ Index (%) = (Mice's organ mass / Mouse's body weight) * 100

[0228] 2. Four weeks after intervention, blood was collected from the tail vein after the tail tip was severed. After separating the serum, the serum indicators TC (total cholesterol), TG (triglycerides), HDL-C (high-density lipoprotein), and LDL-C (low-density lipoprotein) were detected using a kit.

[0229] Table 7. Organ indices and serum TC, TG, HDL-C, and LDL-C levels in rats from different treatment groups.

[0230]

[0231] * indicates a significant difference between the experimental group and the control group and the high-fat model group (P<0.05), and ** indicates an extremely significant difference between the experimental group and the control group and the high-fat model group (P<0.01).

[0232] As shown in Table 7, the oil composition of this invention can reduce the levels of TC, TG, and LDL-C in the serum of rats fed a high-fat diet, and increase the level of HDL-C. Specifically, the organ index, TC, TG, LDL-C, and HDL-C values ​​in Examples 1, 5, and 9 show a p-value < 0.01, indicating that the corresponding oil compositions can effectively alleviate fat accumulation in the liver of mice fed a high-fat diet, reduce liver damage caused by the high-fat diet, and show a highly significant difference in lipid-lowering effect compared to the high-fat model group. However, the results of Comparative Examples 1-4 show that while the oil compositions containing four different phospholipids also exhibited varying degrees of lipid-lowering effects, their effects were not as significant as those in Examples 1, 5, and 9. The results of Comparative Examples 5-7 indicate that when the formula lacks probiotics and / or phospholipids, the corresponding oil compositions still possess some lipid-lowering function, but their effects are not as significant as those in Examples 1, 5, and 9 when both are added.

[0233] The above results indicate that the lipid-lowering and weight-loss composition of the present invention can effectively improve the abnormal lipid levels caused by hyperlipidemia. The effect is best when camellia seed cake phospholipids and probiotics are added to the oil composition.

[0234] Test Example 3

[0235] When the content of unsaturated fatty acids in the oil composition is high, the product stability is easily affected, and the activity of probiotics also changes with increasing storage time. Therefore, this invention uses the change rate of α-linolenic acid, which is susceptible to environmental influences, and the number of viable probiotics (cfu / g) as indicators to determine the storage stability of the prepared gummies containing the oil composition described in this invention at room temperature.

[0236] The content of α-linolenic acid was determined with reference to the national standard GB 28404-2012, and the change rate of α-linolenic acid (i.e., the percentage of the content that decreased relative to the initial content) was calculated.

[0237] The method for determining the viable count of probiotics is as follows: The prepared gummies are used as samples. The samples are placed at room temperature (25℃) for a period of time (0 / 45 / 90 days). Under aseptic conditions, the gummies are broken, and 25g of gummies is dissolved at 50℃ in 225mL of a mixed solution containing 0.1% peptone and 0.1% Tween 80. The mixture is thoroughly mixed, and the suspension is gradually diluted 10 times. Within 10 minutes, 2-3 suitable dilutions are selected. 0.1mL of each solution is inoculated into sterile MRS agar plates and incubated at 36±1℃ for 48h. The viable count (cfu / g) is then determined from plates with a total colony count between 200 and 300 colonies.

[0238] Table 8. Change rate of α-linolenic acid and number of live probiotics in gummies.

[0239]

[0240]

[0241] Note: Different letters indicate significant differences, P < 0.05.

[0242] As shown in Table 8, the stability of α-linolenic acid and the number of viable probiotics in the gummies obtained in Examples 10-12 were significantly better than those in Comparative Examples 8-11, which is related to the aforementioned encapsulation efficiency and other results. Microcapsules with relatively poor encapsulation efficiency lose some probiotics during the processing from capsule to gummies, resulting in a decrease in the number of viable probiotics immediately after production. Furthermore, comparing the number of viable probiotics in each example and the comparative examples at day 45 and day 90 shows that the gummies obtained with added camellia seed cake phospholipids lost less viable probiotics compared to other common phospholipids. A comparison of Examples 10-12 with Comparative Examples 12 and 14 also reveals that when phospholipids are lacking in the formula, the rate of change in α-linolenic acid increases significantly, the total number of probiotics decreases significantly, and the product's storage stability decreases significantly.

[0243] The above results indicate that the gummies made with added camellia seed cake phospholipids are more stable and have better preservation effects compared to other common phospholipids, with a probiotic viable count of 10. 7 The cfu / g level is above 10, which is higher than the current Chinese standard that products containing live food microorganisms must have a total live bacteria count of no less than 10. 6 The standard is cfu / mL(g).

[0244] The above embodiments are preferred embodiments of the present invention, but the embodiments of the present invention are not limited to the above embodiments. Any changes, modifications, substitutions, combinations, or simplifications made without departing from the spirit and principle of the present invention shall be considered equivalent substitutions and shall be included within the protection scope of the present invention.

Claims

1. A microcapsule powder of an oil composition, characterized in that, It includes the following components: The product comprises vegetable oil, probiotics, camellia seed cake phospholipids, gelatin, and sodium alginate; the vegetable oil consists of 45%–50% camellia oil, 4%–8% perilla oil, 10%–15% algal oil, 15%–20% hemp seed oil, and 13%–17% coconut oil by weight percentage; the probiotics account for 45%–65% of the vegetable oil's weight percentage, the camellia seed cake phospholipids account for 4.5%–6.5%, the gelatin accounts for 3.5%–6.5%, and the sodium alginate accounts for 1.5%–3.5%; the probiotics consist of Lactobacillus bulgaricus, Lactobacillus rhamnosus, and Streptococcus thermophilus, with the weight percentages of Lactobacillus bulgaricus, Lactobacillus rhamnosus, and Streptococcus thermophilus being 40%–60%: 20%–40%: 10%–30%.

2. The oil composition microcapsule powder according to claim 1, characterized in that, The phospholipids in the camellia oil cake meal were obtained by extracting camellia oil cake meal with organic reagents.

3. The oil composition microcapsule powder according to claim 1, characterized in that, The vegetable oil contains saturated fatty acids, n-9 fatty acids, n-6 fatty acids, and n-3 fatty acids in a ratio of 25%:45%:15%:15%.

4. The oil composition microcapsule powder according to claim 1, characterized in that, The amount of probiotics is 50%–60% of the weight of the vegetable oil, the amount of phospholipids from camellia seed cake is 5%–6%, the amount of gelatin is 4%–6%, and the amount of sodium alginate is 2%–3%.

5. A method for preparing microcapsule powder of an oil-oil composition according to any one of claims 1 to 4, characterized in that, Follow these steps: S1. Dissolve gelatin in deionized water to prepare a gelatin solution with a concentration of 1% to 4%; S2. Add probiotics and tea seed cake phospholipids to the vegetable oil and homogenize; disperse the homogenized mixture in the gelatin solution prepared in step S1 to form an oil-in-water emulsion; S3. Dissolve sodium alginate in deionized water to prepare a sodium alginate solution with a concentration of 1% to 2%. Add the prepared sodium alginate solution dropwise to the oil-in-water emulsion obtained in step S2 and mix well. Add acetic acid solution to adjust the pH of the emulsion to 3.5 to 4.5 and mix well. S4. The emulsion obtained in step S3 is processed using an electrospray device; the applied voltage is fixed at 12-13 Kv, the emulsion flow rate is 0.40-0.60 mL / h, and the height from the needle tip to the collector is 8-12 cm; the oil composition deposited on the collector is collected and dried to obtain oil composition microcapsule powder.

6. The use of the oil composition microcapsule powder according to any one of claims 1 to 4 in the preparation of products with lipid-lowering effects.

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