A lutein ester beverage for relieving eye fatigue and its preparation method

Abstract

This invention provides a lutein ester beverage for relieving eye fatigue and its preparation method, comprising the following steps: S1: Citrus fiber is dispersed in deionized water and processed through a colloid mill to obtain a citrus fiber mixed solution; xanthan gum and hydrated gum are taken to obtain a colloidal solution and processed through a colloid mill to obtain a xanthan gum mixed solution; lutein ester microcapsule powder and zeaxanthin microcapsule powder are dissolved in deionized water, polyglycerol ester is added, and the mixture is processed through a colloid mill to obtain a lutein ester mixed solution; S2: The citrus fiber mixed solution, xanthan gum mixed solution, and lutein ester mixed solution are mixed to obtain a mixed liquid; the pH value is controlled below 4, and the mixed liquid is heated for a period of time, then filtered, sterilized, and bottled to obtain a lutein ester beverage for relieving eye fatigue. This overcomes the defects of commercially available lutein ester liquid beverages and improves the absorption rate and stability of lutein ester beverages.

Description

Technical Field

[0001] This invention relates to the field of liquid beverage preparation, and in particular to a lutein ester beverage for relieving eye fatigue and its preparation method. Background Technology

[0002] Visual fatigue is a common problem in modern life, especially after prolonged use of electronic screens and other digital devices. This fatigue can manifest as dry eyes, eye discomfort, and blurred vision, severely impacting daily life and work efficiency. Lutein esters, a type of carotenoid compound widely found in many green plants, have attracted considerable attention due to their potential for protecting eye health. In recent years, research on the eye health benefits of lutein esters has increased, with more and more clinical trials and laboratory studies supporting their effectiveness against visual fatigue. General research suggests that lutein esters can alleviate these symptoms by reducing the generation of free radicals in the eye and regulating light signal transmission processes, thereby improving visual function and comfort.

[0003] Currently, there are liquid beverages on the market that contain lutein esters for visual protection. Although they are believed to help relieve eye strain, they face several technical and usage challenges. First, these liquid products often suffer from stability issues. Because lutein esters are easily oxidized compounds, deposits or sediments can easily appear on the inner surface of the packaging after sterilization. This not only affects the product's appearance and taste but may also reduce its appeal to consumers. Second, liquid lutein ester beverages have a shorter residence time in the gastrointestinal tract, which limits the absorption efficiency of lutein esters. Consumers may experience a poor consumption experience, and the product's effect on relieving eye strain may not meet expectations. These shortcomings result in currently available lutein ester liquid beverages having a poor consumption experience and failing to achieve the expected buffering effect on eye strain, making it difficult to meet consumer needs and expectations. Summary of the Invention

[0004] The purpose of this invention is to provide a lutein ester beverage for relieving eye fatigue and its preparation method, overcoming the defects of commercially available lutein ester liquid beverages, and improving the absorption rate and stability of lutein ester beverages.

[0005] To achieve the above, this technical solution provides a method for preparing a lutein ester beverage to relieve eye fatigue, including the following steps:

[0006] S1: Citrus fiber is dispersed in deionized water and processed through a colloid mill to obtain a citrus fiber mixed solution. Xanthan gum and hydrated gum are used to obtain a colloidal solution and processed through a colloid mill to obtain a xanthan gum mixed solution. Lutein ester microcapsule powder and zeaxanthin microcapsule powder are dissolved in deionized water, polyglycerol ester is added, and processed through a colloid mill to obtain a lutein ester mixed solution.

[0007] S2: Mix citrus fiber solution, xanthan gum solution and lutein ester solution to obtain a mixed liquid. Control the pH value to be below 4 and heat the mixed liquid for a period of time. Then filter, sterilize and fill to obtain a lutein ester beverage that relieves eye fatigue.

[0008] It should be noted that the lutein ester beverage for relieving eye fatigue provided in this solution is a food-grade liquid beverage. To improve the safety of this beverage, no preservatives are added. Instead, the antibacterial effect is achieved by controlling the pH value to be below 4, creating an acidic environment. However, the system formed by lutein ester and zeaxanthin microcapsule powder is unstable at pH values ​​below 4. Therefore, this solution requires the addition of an emulsifier that performs well in strongly acidic environments to ensure the stability of the lutein ester liquid beverage and reduce lutein ester loss to a certain extent. In other words, this solution aims to provide a lutein ester beverage with high stability and high absorption rate without the addition of preservatives.

[0009] First, determine the mass of the S1 and S2 mixture. In step S1, based on the comprehensive requirements of taste and stability, weigh each component according to the mass ratio of the S1 and S2 mixture. Take 0.0-0.2% of citrus fiber by mass ratio, disperse it in deionized water, and perform colloid milling to obtain a citrus fiber mixed solution. Take 0.05-3% of xanthan gum and hydrated gum by mass ratio, obtain a colloidal solution, and perform colloid milling to obtain a xanthan gum mixed solution. This method treats the citrus fiber dispersed in deionized water solution and the colloidal solution after xanthan gum and hydrated gum by colloid milling. This can effectively control the particle size of the dispersion system such as citrus fiber and xanthan gum within a small range, which helps to improve the uniformity and stability of the solution and avoids the deposition or phase separation of the dispersion system. After meticulous colloid milling, the citrus fiber mixed solution and xanthan gum mixed solution can be more evenly distributed in the product matrix, improving the overall texture and user experience of the product, such as taste and lubricity.

[0010] It should be noted that since the pH value of the lutein ester beverage in this formula is less than 4, this formula requires a colloid that performs well under acidic conditions. Therefore, xanthan gum is chosen as the colloid. However, if the amount of xanthan gum is too high, the lutein ester beverage will have a heavy and not refreshing taste. Citrus fiber can increase the thickness of the product without being sticky like a colloid, and it can also increase the fullness of the product. Therefore, this formula uses a mixture of xanthan gum solution and a blend of citrus fiber solution. In other words, this formula uses a blend of xanthan gum solution and citrus fiber solution to utilize the viscosity characteristics of xanthan gum to achieve the required rheological properties of the product, while using citrus fiber to increase the fullness of the product's taste without making the product too viscous or heavy.

[0011] In addition, this formulation uses 0.5-2% by weight of lutein ester microcapsule powder and 0.1-1% by weight of zeaxanthin microcapsule powder dissolved in deionized water. At this ratio, lutein ester and zeaxanthin work synergistically to better protect eye health. The lutein ester and zeaxanthin selected in this formulation are important components of the macular region of the retina, possessing antioxidant and blue light protection properties. Furthermore, the lutein ester and zeaxanthin microcapsule powders are processed using microencapsulation technology, which improves the stability and bioavailability of these two components. Microencapsulation protects these active ingredients from environmental factors (such as light and oxygen) and promotes their absorption in the human body. The selected concentration range is designed to ensure an effective dosage while also considering that excessive amounts may not provide additional benefit and could increase costs.

[0012] However, as mentioned earlier, the surface of the microencapsulated powder has hydrophilic components, making it easier to disperse in the aqueous phase. When lutein ester microencapsulation powder and zeaxanthin microencapsulation powder are dissolved in liquid products, they still form an oil-in-water emulsion system. However, this system is not stable in a strong acid environment. Therefore, an emulsifier needs to be added to prevent lutein ester and zeaxanthin from separating from the encapsulation system. Considering that the emulsifier also needs to be stable in a strong acid environment, polyglycerol ester is selected as the emulsifier in this solution.

[0013] It should be noted that the unique molecular structure of polyglycerol esters endows them with excellent emulsifying properties. In lutein ester beverages, the addition of polyglycerol esters can, through their emulsifying effect, better disperse lutein esters in the beverage system at the molecular level, forming a stable dispersion. This stable dispersion effectively prevents the precipitation and stratification of lutein esters, improving the overall stability of the lutein ester beverage. Compared to other emulsifiers, polyglycerol esters maintain good emulsifying properties even under acidic conditions, making them particularly suitable for acidic foods. This characteristic allows lutein ester beverages to maintain good stability during production and storage, extending the product's shelf life.

[0014] Furthermore, polyglycerol esters possess excellent dual properties of heat resistance, preservation, mildew prevention, and antibacterial activity, inhibiting the growth of various microorganisms. Their antibacterial mechanism involves both cell membrane and intracellular aspects: at the cell membrane level, it alters cell membrane permeability and disrupts cell integrity; at the intracellular level, it irreversibly damages the vacuolar membrane within the cell. Moreover, polyglycerol esters may also affect microbial metabolic processes, interfering with the activity of some key enzymes or inhibiting certain metabolic pathways, preventing microorganisms from normally synthesizing substances and converting energy, thereby inhibiting their growth. Different degrees of polymerization of polyglycerol esters exhibit varying antibacterial properties, inhibiting different bacteria and fungi. Among them, medium-chain fatty acid (C8-C12) polyglycerol esters show the most significant antibacterial effect. Adding polyglycerol fatty acid esters to canned and bagged foods can prevent spoilage caused by microbial growth, providing excellent product protection. Therefore, in this example, polyglycerol ester with a carbon chain length of C18 and a production model of O-15D is not selected; instead, the medium-chain (C12) model L-7D is preferred.

[0015] The addition of polyglycerol esters also protects lutein esters from external factors such as light and oxidation to a certain extent, maintaining their biological activity; and the stability and antioxidant properties of polyglycerol esters effectively reduce the loss of lutein esters during storage and transportation, ensuring that consumers can obtain complete nutritional components.

[0016] Furthermore, polyglycerol esters consist of hydrophilic polyglycerol groups and lipophilic fatty acid chains. The lipophilicity is related to the type and quantity of fatty acids, while the hydrophilicity is related to the degree of polymerization of glycerol. From a molecular structure perspective, the hydrophobic groups of polyglycerol esters can interact with lutein esters. Since lutein esters themselves have a certain degree of hydrophobicity, the hydrophobic groups can effectively encapsulate and bind lutein esters, forming a stable complex. This prevents lutein esters from directly contacting the aqueous phase and causing aggregation or precipitation, thus helping to maintain their uniform dispersion in beverages. The hydrophilic groups, on the other hand, can interact with water in lutein ester beverages, allowing the lutein ester-containing complex to blend well with the aqueous phase, increasing its solubility and dispersibility in water. The hydrophilic groups also help maintain the stability of the entire system, avoiding phenomena such as stratification due to incompatibility. In this way, polyglycerol esters utilize the combined action of hydrophilic and hydrophobic groups in their molecular structure to ensure the good existence and performance of lutein esters in beverages, improving the bioavailability of lutein esters and enabling consumers to better absorb and utilize the nutritional components of lutein esters. The addition of polyglycerol esters may also affect the taste of lutein ester drinks. Polyglycerol esters themselves have good taste properties, such as a smooth feel, which can improve the overall taste of lutein ester drinks.

[0017] The mixed liquid solution of this solution, including the citrus fiber mixture, xanthan gum mixture, and lutein ester mixture, adopts a stable liquid system with dual protection. Polyglycerol ester is used as an emulsifier to improve the stability of lutein ester and zeaxanthin. At the same time, the citrus fiber mixture and xanthan gum mixture are added without causing a sticky mouthfeel.

[0018] In step S2, a mixture of citrus fiber solution, xanthan gum solution, and lutein ester solution is prepared. The mixture is heated to 45-65°C and taurine, zinc citrate, citric acid, and xylitol are added to control the pH value below 4.

[0019] In some embodiments of this solution, considering the public's acceptance of a sweet and sour taste, 0.03-0.1% taurine, 0.002-0.005% zinc citrate, 0.05-0.3% citric acid, and 2-10% xylitol are added by weight of the mixture. This solution alters the pH value of the lutein ester beverage by adding citric acid, and the addition of zinc citrate and taurine can increase blood circulation around the eyes, thus relieving eye fatigue.

[0020] Secondly, this solution provides a lutein ester beverage for relieving eye fatigue, comprising at least: 0.0-0.2% by weight of citrus fiber, 0.05-3% by weight of xanthan gum, 0.5-2% by weight of lutein ester microcapsule powder, 0.1-1% by weight of zeaxanthin microcapsule powder, and water, wherein the sum of the proportions of citrus fiber, xanthan gum, lutein ester microcapsule powder, zeaxanthin microcapsule powder, and water is 100%.

[0021] In some embodiments, the lutein ester beverage for relieving eye fatigue provided by this solution comprises at least: 0.0-0.2% by weight of citrus fiber, 0.05-3% by weight of xanthan gum, 0.5-2% by weight of lutein ester microcapsule powder, 0.1-1% by weight of zeaxanthin microcapsule powder, 0.03-0.1% by weight of taurine, 0.002-0.005% by weight of zinc citrate, 0.05-0.3% by weight of citric acid, 2-10% by weight of xylitol, and water, wherein the sum of the proportions of citrus fiber, xanthan gum, lutein ester microcapsule powder, zeaxanthin microcapsule powder, taurine, zinc citrate, citric acid, xylitol, and water is 100%.

[0022] Compared with existing technologies, this technical solution has the following characteristics and beneficial effects:

[0023] 1. Significantly enhanced bioavailability and absorption efficiency: This invention encapsulates lutein esters and zeaxanthin using microencapsulation technology, combined with colloid milling. This not only protects the sensitive fat-soluble nutrients from oxidation and environmental degradation, but also significantly enhances the solubility and absorption capacity of these active ingredients in the human body. The microencapsulation structure promotes the gradual release of nutrients in the digestive tract, thereby improving bioavailability and enabling lutein esters in the beverage to be absorbed more effectively, achieving the health benefits of relieving eye fatigue.

[0024] 2. Optimized stability and extended shelf life: The composite stabilization system constructed from citrus fiber and xanthan gum, along with the system using polyglycerol esters, effectively enhances the overall physical and chemical stability of the beverage. Xanthan gum, as a highly effective natural stabilizer, works synergistically with citrus fiber to not only improve the taste and texture of the beverage but also significantly enhance the stability of lutein ester microcapsules during storage; the addition of polyglycerol esters further inhibits bacterial growth and improves the stability of lutein ester beverages. Attached Figure Description

[0025] Figure 1 This is a schematic diagram illustrating the stability of the embodiment and Comparative Example 1.

[0026] Figure 2 This is a schematic diagram illustrating the stability of the embodiment and Comparative Example 2.

[0027] Figure 3 This is a schematic diagram illustrating the stability of the embodiment and Comparative Example 3.

[0028] Figure 4 This is a schematic diagram of the packaging of the lutein ester liquid beverage according to Embodiment 1 of the present invention.

[0029] Figure 5 This is a schematic diagram of the packaging of a commercially available lutein ester liquid beverage.

[0030] Figure 6 This is a schematic diagram illustrating the long-term stability of the lutein ester liquid beverage of Embodiment 1 of the present invention.

[0031] Figure 7 This is a schematic diagram illustrating the long-term stability of commercially available lutein ester liquid beverages. Detailed Implementation

[0032] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention are within the scope of protection of the present invention.

[0033] Example 1

[0034] Citrus fiber suspension was obtained by dispersing 0.1% of citrus fiber in deionized water and passing it through a colloid mill to obtain mixed solution 1. Colloidal solution was obtained by dispersing 0.1% xanthan gum and hydrated gum solution through a colloid mill to obtain mixed solution 2. Lutein ester microcapsule powder and zeaxanthin microcapsule powder were dissolved in deionized water and polyglycerol ester was added and passed through a colloid mill to obtain mixed solution 3. Mixed solutions 1, 2 and 3 were added to a mixing tank and heated to 45-65℃. Then, taurine (0.0303%), zinc citrate (0.0038%), citric acid (0.105%) and xylitol (2.84%) were added. The mixture was then filtered, sterilized and bottled to obtain lutein ester beverage.

[0035] Comparative Example 1

[0036] Citrus fiber suspension was obtained by dispersing 0.1% of citrus fiber in deionized water and passing it through a colloid mill to obtain mixed solution 1. Colloidal solution was obtained by dissolving 0.1% xanthan gum and hydrated gum solution through a colloid mill to obtain mixed solution 2. Mixed solution 3 was obtained by dissolving 1.2% lutein ester microcapsule powder and 0.24% zeaxanthin microcapsule powder in deionized water. Mixed solutions 1, 2, and 3 were added to a mixing tank and heated to 45-65℃. Then, taurine (0.0303%), zinc citrate (0.0038%), citric acid (0.105%), and xylitol (2.84%) were added. The mixture was then filtered, sterilized, and bottled to obtain lutein ester beverage. After placing Example 1 and Comparative Example 1 at room temperature for the same period of time, the stability of Example 1 and Comparative Example 1 was observed. Figure 1 As shown, Figure 1 The left figure in the diagram is from Example 1, and the right figure is from Example 2.

[0037] Comparative Example 2

[0038] Citrus fiber (0.1% by weight) was dispersed in deionized water to obtain a citrus fiber suspension. This suspension was then passed through a colloid mill to obtain mixed solution 1. A colloidal solution (0.1% by weight) of xanthan gum and hydrated gum solution was obtained. This colloidal solution was passed through a colloid mill to obtain mixed solution 2. Lutein ester microcapsule powder (1.2% by weight) and zeaxanthin microcapsule powder (0.24% by weight) were dissolved in deionized water, and then an emulsifier was added before passing the mixture through a colloid mill. A mixed solution 3 was obtained. Mixed solutions 1, 2, and 3 were added simultaneously to a mixing tank, and the mixture was heated to 45-65°C. Then, 0.0303% taurine, 0.0038% zinc citrate, 0.105% citric acid, and 2.84% xylitol were added by weight. The mixture was then filtered, sterilized, and bottled to obtain a lutein ester beverage. The stability of Example 1 and Comparative Example 2 was observed after being placed at room temperature for the same period of time. Figure 2 As shown, where Figure 2 The left-middle figure is a diagram of Example 1. Figure 2 The image on the right is a comparison example two.

[0039] Comparative Example 3

[0040] 1.2% lutein ester microcapsule powder and 0.24% zeaxanthin microcapsule powder by weight were dissolved in deionized water. Polyglycerol ester was then added and the mixture was passed through a colloid mill to obtain a mixed solution. This solution was added to a mixing tank and heated to 45-65°C. Then, 0.0303% taurine, 0.0038% zinc citrate, 0.105% citric acid, and 2.84% xylitol by weight were added. The mixture was then filtered, sterilized, and bottled to obtain the lutein ester beverage. The stability of Example 1 and Comparative Example 3 was observed after being placed at room temperature for the same period of time. Figure 3 As shown, Figure 3 The left figure in the image is from Example 1. Figure 3 The right figure in the diagram is a comparative example three.

[0041] Comparative Example 4

[0042] Several lutein ester drinks sold on the market.

[0043] Packaging observation: A schematic diagram of the packaging observation of the lutein ester beverage of Example 1 is shown below. Figure 4 As shown, there is no residue or lutein ester adhering to the inner surface of the packaging, and no sediment; the diagram shows an examination of the packaging of several commercially available lutein ester beverages. Figure 5 As shown, some lutein ester residue remains on the inner surface of the packaging of these lutein ester drinks.

[0044] Long-term stability test performance: Lutein ester beverages from Example 1 and commercially available products were placed at room temperature under the same conditions for 2 days for observation. Figure 6 As shown, the lutein ester beverage provided in Example 1 did not exhibit discoloration, layering, or flocculation; while... Figure 7 As shown, the lutein ester beverage of commercial product 1 exhibits obvious layering and flocculent appearance; the lutein ester beverage of commercial product 2 shows obvious discoloration; the lutein ester beverage of commercial product 3 shows discoloration and flocculent appearance; and the lutein ester beverage of commercial product 4 exhibits layering.

[0045] Absorption test: The lutein ester beverages prepared in Example 1 and Comparative Examples 1 to 4 were subjected to absorption performance testing. The liquid specification was 10mL / bag.

[0046] The efficacy of this invention was tested in accordance with the test method for relieving eye fatigue in the "Technical Specifications for Inspection and Evaluation of Health Foods" (2003 edition).

[0047] 1. Subject selection

[0048] Adults who use their eyes for extended periods and are prone to eye strain were selected as the study population. All participants who met the above criteria, volunteered, and guaranteed cooperation were included in the trial. Subjects who did not meet the age criteria, were allergic to health supplements, had infectious eye diseases, corneal opacities, keratoconus, or other internal or external eye diseases, had fundus diseases or concurrent cardiovascular, cerebrovascular, liver, kidney, or hematopoietic system diseases, had recently taken substances related to the tested function that affected their judgment of the results, or had been taking other vision-related medications or using other treatments that they had not been able to discontinue, were excluded from the data analysis.

[0049] 2. Sampling method

[0050] Experimental group: Administered one sachet of lutein ester beverages (based on Examples 1, Comparative Examples 1-3, and commercially available products 1-4) once daily.

[0051] Control group: Received a placebo, which had the same appearance and dosage as the experimental group.

[0052] The trial period lasted 30 days, during which the original dietary habits were not changed and normal diet was maintained.

[0053] 3. Efficacy Judgment Criteria

[0054] Improvement in ophthalmic symptoms: Improvement is defined as an improvement of 1 point or more in any of the following symptoms: eye pain, eye swelling, photophobia, blurred vision, or dry eyes. Improvement is defined as an improvement in any of the five symptoms without any worsening of other symptoms.

[0055] Effective: Symptoms improved and the difference in visual persistence before and after was greater than or equal to 0.1, and the difference was statistically significant.

[0056] Invalid: The valid standard has not been met.

[0057] Visual persistence = Visual duration / Total fixation time

[0058] Improvement rate % = number of effective cases / total number of cases. Ineffective means that symptoms have not changed or have worsened, while effective means that symptoms have disappeared or improved.

[0059] The results of the effect on the symptom response rate of the subjects are shown in Table 1:

[0060] experimental group Number of examples Significant numbers Invalid numbers Improvement rate / % Example 1 50 49 1 98 Comparative Example 1 50 42 8 84 Comparative Example 2 50 45 5 90 Comparative Example 3 50 43 7 86 Commercially available product 1 50 45 5 90 Commercially available product 2 50 45 5 90 3 commercially available products 50 44 8 88 Commercially available product 4 50 46 4 92 control group 50 2 48 4

[0061] As can be seen from the test results in Table 1, the lutein ester beverage prepared in Example 1 is most effective in improving ophthalmic symptoms.

[0062] This invention is not limited to the preferred embodiments described above. Anyone can derive other products in various forms under the guidance of this invention. However, regardless of any changes in shape or structure, any technical solution that is the same as or similar to this application falls within the protection scope of this invention.

Claims

1. A method for preparing a lutein ester beverage for relieving eye fatigue, characterized in that, include: S1: Take 0.1-0.2% by weight of citrus fiber in the mixture, disperse it in deionized water, and perform colloid milling to obtain a citrus fiber mixed solution. Take 0.05-3% by weight of xanthan gum and water, dissolve them to obtain a colloidal solution, and perform colloid milling to obtain a xanthan gum mixed solution. Take 0.5-2% by weight of lutein ester microcapsule powder and 0.1-1% by weight of zeaxanthin microcapsule powder in the mixture, dissolve them in deionized water, add polyglycerol ester, and perform colloid milling to obtain a lutein ester mixed solution. S2: Mix citrus fiber solution, xanthan gum solution and lutein ester solution to obtain a mixed liquid. Heat the mixture, add taurine, zinc citrate, citric acid and xylitol, then filter, sterilize and fill to obtain a lutein ester beverage that relieves eye fatigue.

2. The method for preparing the lutein ester beverage for relieving eye fatigue according to claim 1, characterized in that, Choose polyglycerol esters with carbon chain lengths of C8 to C12.

3. The method for preparing the lutein ester beverage for relieving eye fatigue according to claim 1, characterized in that, A mixture of citrus fiber solution, xanthan gum solution, and lutein ester solution is prepared and heated to 45-65℃.

4. The method for preparing the lutein ester beverage for relieving eye fatigue according to claim 1, characterized in that, Add 0.03-0.1% by weight of taurine, 0.002-0.005% by weight of zinc citrate, 0.05-0.3% by weight of citric acid, and 2-10% by weight of xylitol to the mixture.

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