Lutein ester and / or zeaxanthin eye protection composition and preparation method and application thereof

Abstract

The present invention discloses an eye protection composition of lutein ester and / or zeaxanthin and a preparation method and application thereof, and relates to the technical field of compositions. The eye protection composition is composed of oligofructose, xanthan gum, gum arabic, pectin, water, lutein ester and / or zeaxanthin, and the mass ratio of the oligofructose, xanthan gum, gum arabic and pectin is 1-4: 0.05-0.8: 0.02-1.5: 0.01-1.2. The present invention utilizes oligofructose to compound with xanthan gum, gum arabic and pectin, so that the colloid is more easily dissolved in water, while increasing the compatibility between colloids, improving the stability of the colloid system, and effectively solving the problem of lutein ester and / or zeaxanthin precipitation and precipitation in water. During the storage process of the product prepared by the present invention, lutein ester and / or zeaxanthin have no precipitation, flocculation or precipitation problems, and have good stability, thereby ensuring the efficacy of the eye protection product.

Description

Technical Field

[0001] The present invention relates to the technical field of compositions, and in particular to a stable lutein ester and / or zeaxanthin eye protection composition and a preparation method and application thereof. Background Art

[0002] "Blue light" is the part of visible light that is closest to ultraviolet light. The frequency of light with a wavelength in the range of 400-500nm is slightly lower than that of ultraviolet light. Due to its short wavelength, the focus of blue light after entering the fundus falls between the retina and the lens, not on the center of the retina. If you want to see clearly, the eyeball will be in a state of tension for a long time, causing visual fatigue. "Blue light" is the part with the highest energy in visible light. It can directly pass through the lens to the macula of the eye, and in severe cases it can cause macular degeneration. Lutein and zeaxanthin can filter excessive blue light to resist blue light damage to the macula and retina. There is a big difference in the distribution and proportion of lutein and zeaxanthin in the retinal macular area. The reasonable ratio of the two can more effectively relieve eye fatigue.

[0003] However, both lutein and zeaxanthin are susceptible to degradation or isomerization due to heat, metal ions, gastric acid, etc., thus reducing their biological activity; while lutein ester is a carotenoid fatty acid ester, which is a combination of fatty acids and lutein. When it enters the human body, it can be hydrolyzed and separated into free lutein under the action of various enzymes. Lutein ester has better light, heat and pH stability than lutein, and its bioavailability is also significantly higher than lutein, making it a safe source of lutein in the human body. At present, there are many medicines and foods rich in lutein esters and zeaxanthin.

[0004] CN108578370A discloses lutein / lutein ester microparticles and a preparation method thereof, wherein a raw material mixture containing lutein and / or lutein ester, a wall material and an emulsifier is prepared into a nanoemulsion with a particle size not exceeding 1 micron under low temperature conditions, and then sprayed onto sucrose-starch particles; the wall material is a cellulose derivative. The above-mentioned preparation method of the invention overcomes the inherent defects of lutein / lutein ester raw materials in the formulation process, avoids the problems caused by high-temperature molten crystals or solvent molten crystals; through the selection and combination of cellulose derivatives and emulsifiers, the problem of lutein / lutein ester being difficult to emulsify is effectively solved, and the storage stability of lutein / lutein ester is improved.

[0005] However, due to the poor water solubility of lutein esters and zeaxanthin, it is still rare to apply lutein esters and zeaxanthin to liquid products. Therefore, it is extremely challenging to improve a stable liquid composition of lutein esters and / or zeaxanthin. Summary of the invention

[0006] In order to solve the above technical problems, the present invention provides a stable lutein ester and / or zeaxanthin eye protection composition and a preparation method and application thereof. The present invention utilizes lutein ester, zeaxanthin and oligofructose, xanthan gum, gum arabic and pectin to form a colloidal system, which significantly enhances the stability of lutein ester and / or zeaxanthin, and provides technical support for the development of products for eye protection.

[0007] In order to achieve the above object, the present invention adopts the following technical solutions:

[0008] In a first aspect, the present invention provides an eye protection composition of lutein ester and / or zeaxanthin, which is composed of oligofructose, xanthan gum, gum arabic, pectin, water, lutein ester and / or zeaxanthin.

[0009] Preferably, the eye protection composition is composed, by weight, of 1-4 parts of oligofructose, 0.05-0.8 parts of xanthan gum, 0.02-1.5 parts of gum arabic, 0.01-1.2 parts of pectin, 10-90 parts of water, 5-10 parts of lutein esters and / or 0.5-3 parts of zeaxanthin.

[0010] Further preferably, the eye protection composition consists, by weight, of 1.4-3.6 parts of fructo-oligosaccharides, 0.06-0.6 parts of xanthan gum, 0.05-1.2 parts of gum arabic, 0.02-1 parts of pectin, 10-80 parts of water, 5-10 parts of lutein esters and 0.5-3 parts of zeaxanthin.

[0011] Further preferably, the eye protection composition is composed, by weight, of 1.4-3.2 parts of oligofructose, 0.06-0.6 parts of xanthan gum, 0.05-1.2 parts of gum arabic, 0.08-1 parts of pectin, 10-80 parts of water, 5-10 parts of lutein esters and 0.5-3 parts of zeaxanthin.

[0012] Further preferably, the eye protection composition is composed, by weight, of 1.4-2.7 parts of oligofructose, 0.6 parts of xanthan gum, 0.05-1.2 parts of gum arabic, 0.08-1 parts of pectin, 10-40 parts of water, 5-9 parts of lutein esters and 0.5-3 parts of zeaxanthin.

[0013] Further preferably, the eye protection composition is composed, by weight, of 1.4-1.5 parts of oligofructose, 0.6 parts of xanthan gum, 1.2 parts of gum arabic, 1 part of pectin, 40 parts of water, 9 parts of lutein esters and 3 parts of zeaxanthin.

[0014] Further preferably, the eye protection composition consists, by weight, of 1.47 parts of fructo-oligosaccharides, 0.6 parts of xanthan gum, 1.2 parts of gum arabic, 1 part of pectin, 40 parts of water, 9 parts of lutein esters and 3 parts of zeaxanthin.

[0015] In a second aspect, the present invention provides a method for preparing the above-mentioned lutein ester and / or zeaxanthin eye protection composition, comprising the following steps:

[0016] (1) Mix xanthan gum, oligofructose, gum arabic and pectin and add water to prepare a glue solution;

[0017] (2) adding water to the lutein ester to prepare a lutein ester liquid;

[0018] (3) adding water to zeaxanthin to prepare zeaxanthin liquid;

[0019] (4) Mixing the glue liquid, the lutein ester liquid and the zeaxanthin liquid to obtain the eye protection composition.

[0020] Preferably, the temperature of the water in step (1) is 50-60°C.

[0021] Preferably, the temperature of the water in step (2) is 25-30°C.

[0022] Preferably, the temperature of the water in step (3) is 50-60°C.

[0023] In a third aspect, the present invention provides the use of oligofructose, xanthan gum, gum arabic and pectin in combination for improving the stability of lutein esters and / or zeaxanthin.

[0024] In the application, the mass ratio of oligofructose, xanthan gum, gum arabic and pectin is 1-4: 0.05-0.8: 0.02-1.5: 0.01-1.2; preferably 1.4-3.6: 0.06-0.6: 0.05-1.2: 0.02-1; further preferably 1.4-3.2: 0.06-0.6: 0.05-1.2: 0.08-1; further preferably 1.4-2.7: 0.6: 0.05-1.2: 0.08-1; further preferably 1.4-1.5: 0.6: 1.2: 1.

[0025] In a fourth aspect, the present invention provides a method for improving the stability of lutein esters and / or zeaxanthin, comprising the following steps: mixing a gum solution containing oligofructose, xanthan gum, gum arabic, and pectin with a lutein ester liquid and a zeaxanthin liquid.

[0026] The mass ratio of oligofructose, xanthan gum, gum arabic and pectin in the glue solution is 1-4: 0.05-0.8: 0.02-1.5: 0.01-1.2; preferably 1.4-3.6: 0.06-0.6: 0.05-1.2: 0.02-1; further preferably 1.4-3.2: 0.06-0.6: 0.05-1.2: 0.08-1; further preferably 1.4-2.7: 0.6: 0.05-1.2: 0.08-1; further preferably 1.4-1.5: 0.6: 1.2: 1.

[0027] In a fifth aspect, the present invention provides use of the above-mentioned lutein ester and / or zeaxanthin eye protection composition in the preparation of products for eye protection.

[0028] Preferably, the product comprises a functional food, a dietary supplement or a pharmaceutical product.

[0029] In a sixth aspect, the present invention provides a product for eye protection, which is made from the above-mentioned lutein ester and / or zeaxanthin eye protection composition and auxiliary materials.

[0030] The auxiliary material comprises at least one of antioxidants, fruit juice, vegetable juice, sweetener and edible flavor.

[0031] In a seventh aspect, the present invention provides a composition for reducing visual fatigue caused by blue light, comprising the above-mentioned lutein ester and / or zeaxanthin eye protection composition, taurine, grape seed extract, concentrated blueberry juice, concentrated blackcurrant juice, purple carrot juice, steviol glycoside and edible flavors.

[0032] Lutein esters and zeaxanthin are made from marigold flowers through processes such as dehydration, crushing, and solvent extraction. Zeaxanthin and lutein are carotenoids that are naturally selectively deposited in the macula of the retina of the eye by the human body, and form a protective layer of macular pigment in the eye. The macular pigment generated by lutein and zeaxanthin filters blue light and plays a role in protecting the eyes. Taurine is a sulfur-containing β-amino group and an important neurotransmitter in photoreceptor cells. It participates in the growth and development of retinal cells and plays an important role in maintaining normal retinal function. Taurine, as an important neurotransmitter, exists in photoreceptor cells and participates in the growth and development of retinal cells. It plays an important role in maintaining normal retinal function. Grape seed extract plays an antioxidant role. The combination of lutein esters, zeaxanthin, taurine, and grape seed extract can more effectively relieve visual fatigue.

[0033] Preferably, the composition for reducing visual fatigue caused by blue light comprises, by weight, 5-10 parts of lutein ester, 0.5-3 parts of zeaxanthin, 1-4 parts of oligofructose, 0.05-0.08 parts of xanthan gum, 0.02-1.5 parts of gum arabic, 0.01-1.2 parts of pectin, 10-90 parts of water, 0.05-0.06 parts of taurine, 0.01-0.02 parts of grape seed extract, 6-9 parts of concentrated blueberry juice, 0.03-0.05 parts of concentrated blackcurrant juice, 0.1-0.2 parts of purple carrot juice, 0.05-0.1 parts of food flavoring and 0.005-0.015 parts of steviol glycoside.

[0034] Further preferably, it includes 5-10 parts of lutein ester, 0.5-3 parts of zeaxanthin, 1.4-3.6 parts of fructo-oligosaccharides, 0.06-0.6 parts of xanthan gum, 0.05-1.2 parts of gum arabic, 0.02-1 parts of pectin, 10-80 parts of water, 0.05-0.06 parts of taurine, 0.01-0.02 parts of grape seed extract, 6-9 parts of concentrated blueberry juice, 0.03-0.05 parts of concentrated blackcurrant juice, 0.1-0.2 parts of purple carrot juice, 0.05-0.1 parts of food flavoring and 0.005-0.015 parts of steviol glycoside.

[0035] Further preferably, it includes 5-10 parts of lutein ester, 0.5-3 parts of zeaxanthin, 1.4-3.2 parts of fructo-oligosaccharides, 0.06-0.6 parts of xanthan gum, 0.05-1.2 parts of gum arabic, 0.08-1 parts of pectin, 10-80 parts of water, 0.05-0.06 parts of taurine, 0.01-0.02 parts of grape seed extract, 6-9 parts of concentrated blueberry juice, 0.03-0.05 parts of concentrated blackcurrant juice, 0.1-0.2 parts of purple carrot juice, 0.05-0.1 parts of food flavoring and 0.005-0.015 parts of steviol glycoside.

[0036] Further preferably, it includes 5-9 parts of lutein ester, 0.5-3 parts of zeaxanthin, 1.4-2.7 parts of fructo-oligosaccharides, 0.6 parts of xanthan gum, 0.05-1.2 parts of gum arabic, 0.08-1 parts of pectin, 10-40 parts of water, 0.05-0.06 parts of taurine, 0.01-0.02 parts of grape seed extract, 6-9 parts of concentrated blueberry juice, 0.03-0.05 parts of concentrated blackcurrant juice, 0.1-0.2 parts of purple carrot juice, 0.05-0.1 parts of food flavoring and 0.005-0.015 parts of steviol glycoside.

[0037] Further preferably, it includes 9 parts of lutein ester, 3 parts of zeaxanthin, 1.4-1.5 parts of oligofructose, 0.6 parts of xanthan gum, 1.2 parts of gum arabic, 1 part of pectin, 40 parts of water, 0.05-0.06 parts of taurine, 0.01-0.02 parts of grape seed extract, 6-9 parts of concentrated blueberry juice, 0.03-0.05 parts of concentrated blackcurrant juice, 0.1-0.2 parts of purple carrot juice, 0.05-0.1 parts of food flavoring and 0.005-0.015 parts of steviol glycoside.

[0038] In an eighth aspect, the present invention provides a method for preparing the above-mentioned composition for reducing visual fatigue caused by blue light, comprising the following steps:

[0039] S1, mixing blueberry concentrated juice, blackcurrant concentrated juice and purple carrot juice to obtain a mixture;

[0040] S2, mixing fructooligosaccharide, xanthan gum, gum arabic and pectin, adding the mixture into water and mixing to obtain a glue solution;

[0041] S3, adding lutein ester into water and mixing to obtain lutein ester liquid;

[0042] S4, adding zeaxanthin to water and mixing to obtain zeaxanthin liquid;

[0043] S5. Add the mixture, lutein ester liquid and zeaxanthin liquid into the gelatin solution, and then add taurine, grape seed extract, stevioside and food flavoring, mix well and homogenize to obtain the mixture.

[0044] Preferably, the temperature of water in step S2 is 50-60°C.

[0045] Preferably, the temperature of the water in step S3 is 25-30°C.

[0046] Preferably, the temperature of the water in S4 is 50-60°C.

[0047] Preferably, the homogenization pressure in step S5 is 15-25 MPa.

[0048] The beneficial effects of the present invention are:

[0049] (1) The present invention finds that the colloid formed by the compounding of oligofructose, xanthan gum, gum arabic and pectin has an important influence on the stability of lutein esters and / or zeaxanthin. The addition of oligofructose makes the colloid more soluble in water, while increasing the compatibility between colloids and improving the stability of the colloid system, thereby effectively solving the problem of precipitation and settling of lutein esters and / or zeaxanthin in water.

[0050] (2) The present invention provides the use of oligofructose, xanthan gum, gum arabic and pectin in combination to improve the stability of lutein esters and / or zeaxanthin. During the storage process of the product of the present invention, lutein esters and / or zeaxanthin have no precipitation, flocculation or precipitation problems and have good stability, thereby ensuring the efficacy of the eye protection product.

[0051] (3) During the preparation process of the present invention, the water dissolution temperature is controlled at 25-30°C, thereby avoiding the degradation of lutein esters.

[0052] (4) The composition for reducing visual fatigue caused by blue light provided by the present invention is a combination of lutein ester and zeaxanthin, and then combined with taurine and grape purple extract, which has the effects of anti-oxidation, protecting eyesight, and relieving visual fatigue.

[0053] (5) The preparation method of the present invention is simple to operate, low in cost, and easy to realize industrial production. DETAILED DESCRIPTION

[0054] The following examples are only used to help understand the method of the present invention and its core idea. It should be noted that for those of ordinary skill in the art, without departing from the principles of the present invention, the present invention may also be subjected to several improvements and modifications, which also fall within the scope of protection of the claims of the present invention. The following description of the disclosed embodiments enables professionals and technicians in this field to implement or use the present invention. It will be apparent to professionals and technicians in this field that various modifications to these embodiments, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but may be applied to a wider range consistent with the principles and novel features disclosed herein. Although any methods and materials similar or equivalent to those described in the present invention may be used in the implementation or testing of the present invention, preferred methods and materials are listed herein.

[0055] Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.

[0056] The raw materials used in the present invention are all conventional commercial products, so the present invention does not limit the source of the raw materials. The lutein ester used in the present invention is lutein ester microcapsule powder, and the zeaxanthin is zeaxanthin microcapsule powder. The specific raw material information is shown in Table 1.

[0057] Table 1 Raw material information

[0058]

[0059] [Examples 1-6 and Comparative Examples 1-4] Eye protection products for reducing visual fatigue caused by blue light

[0060] The eye protection product for reducing visual fatigue caused by blue light as described in Table 2 was prepared according to the following preparation method.

[0061] [Preparation method]

[0062] S1, mixing the formulated amounts of blueberry concentrated juice, blackcurrant concentrated juice and purple carrot juice to obtain a mixture;

[0063] S2, adding the formulated amount of oligofructose, xanthan gum, CMC-Na, gum arabic and pectin into water at a temperature of 55° C. and mixing to obtain a glue solution;

[0064] S3, adding lutein ester into water at a temperature of 30° C. and mixing to obtain lutein ester liquid;

[0065] S4, adding zeaxanthin to water at a temperature of 60° C. and mixing to obtain zeaxanthin liquid;

[0066] S5. Add the mixture, lutein ester liquid and zeaxanthin liquid into the glue solution, then add taurine, grape seed extract, stevioside and food flavor, mix well and homogenize at 20 MPa to obtain.

[0067] Table 2 Formulations of Examples 1-6 and Comparative Examples 1-4

[0068]

[0069] Note: “ / ” in the table means the formula quantity is 0.

[0070] [Stability investigation]

[0071] The stability of the products of Examples 1-6 and Comparative Examples 1-4 of the present invention was observed by taking the products of Examples 1-6 and Comparative Examples 1-4 and storing them at room temperature and 37°C, observing the floating and stratification of the products, and measuring the floating amount by centrifugation. The results are shown in Table 3.

[0072] Table 3 Lutein esters and zeaxanthin precipitation

[0073]

[0074] The liquid products prepared in each embodiment and comparative example were respectively taken to detect the initial contents of lutein ester and zeaxanthin and the content retention rates after being placed at 37° C. for 1 month, 2 months and 3 months, respectively. The results are shown in Table 4.

[0075] Table 4 Changes in the content of lutein esters and zeaxanthin

[0076]

[0077] The above is a further description of the present invention in conjunction with specific embodiments, but these embodiments are merely exemplary and do not constitute any limitation on the scope of the present invention. It should be understood by those skilled in the art that the details and forms of the technical solution of the present invention may be modified or replaced without departing from the spirit and scope of the present invention, but these modifications and replacements all fall within the scope of protection of the present invention.

Claims

1. Application of oligofructose, xanthan gum, gum arabic and pectin in improving the stability of lutein esters and / or zeaxanthin; the mass ratio of oligofructose, xanthan gum, gum arabic and pectin is 1-4: 0.05-0.8: 0.02-1.5: 0.01-1.

2.

2. An eye protection composition of lutein ester and / or zeaxanthin, characterized in that: Composed of fructooligosaccharides, xanthan gum, gum arabic, pectin, water, lutein esters and / or zeaxanthin; The mass ratio of the oligofructose, xanthan gum, gum arabic and pectin is 1-4: 0.05-0.8: 0.02-1.5: 0.01-1.

2.

3. The eye protection composition according to claim 2, characterized in that By weight, it consists of 1-4 parts of oligofructose, 0.05-0.8 parts of xanthan gum, 0.02-1.5 parts of gum arabic, 0.01-1.2 parts of pectin, 10-90 parts of water, 5-10 parts of lutein ester and / or 0.5-3 parts of zeaxanthin.

4. The method for preparing the eye protection composition according to claim 2 or 3, characterized in that: The steps include: (1) Add water to oligofructose, xanthan gum, gum arabic and pectin to prepare a gel solution; (2) adding water to the lutein ester to prepare a lutein ester liquid; (3) adding water to zeaxanthin to prepare zeaxanthin liquid; (4) Mixing the glue liquid, the lutein ester liquid and the zeaxanthin liquid to obtain the lutein ester and / or zeaxanthin eye protection composition.

5. The preparation method according to claim 4, characterized in that: The temperature of the water in step (1) is 50-60°C; and / or The temperature of the water in step (2) is 25-30°C; and / or; The temperature of the water in step (3) is 50-60°C.

6. A method for improving the stability of lutein esters and / or zeaxanthin, characterized in that: The method comprises the following steps: mixing a gelatin liquid containing oligofructose, xanthan gum, gum arabic and pectin with a lutein ester liquid and a zeaxanthin liquid; The mass ratio of oligofructose, xanthan gum, gum arabic and pectin in the glue solution is 1-4: 0.05-0.8: 0.02-1.5: 0.01-1.

2.

7. Use of the eye protection composition according to claim 2 or 3 in the preparation of products for eye protection.

8. A product for eye protection, characterized in that: The eye protection composition is made from the eye protection composition according to claim 2 or 3 and auxiliary materials.

9. A composition for reducing visual fatigue caused by blue light, characterized in that: The invention comprises the eye protection composition according to claim 2 or 3, taurine, grape seed extract, concentrated blueberry juice, concentrated blackcurrant juice, purple carrot juice, steviol glycoside and edible flavor.

10. The composition according to claim 9, characterized in that Calculated by weight, the invention comprises 5-10 parts of lutein ester, 0.5-3 parts of zeaxanthin, 1-4 parts of oligofructose, 0.05-0.08 parts of xanthan gum, 0.02-1.5 parts of gum arabic, 0.01-1.2 parts of pectin, 10-90 parts of water, 0.05-0.06 parts of taurine, 0.01-0.02 parts of grape seed extract, 6-9 parts of concentrated blueberry juice, 0.03-0.05 parts of concentrated blackcurrant juice, 0.1-0.2 parts of purple carrot juice, 0.05-0.1 parts of food flavor and 0.005-0.015 parts of stevioside.

11. The method for preparing the composition according to claim 9 or 10, characterized in that: The steps include: S1, mixing blueberry concentrated juice, blackcurrant concentrated juice and purple carrot juice to obtain a mixture A; S2, adding fructooligosaccharide, xanthan gum, gum arabic and pectin into water and mixing to obtain a mixture B; S3, adding lutein ester into water and mixing to obtain lutein ester liquid; S4, adding zeaxanthin to water and mixing to obtain zeaxanthin liquid; S5. Add mixture A, lutein ester liquid and zeaxanthin liquid into mixture B, and then add taurine, grape seed extract, food flavor and stevioside, mix well and homogenize to obtain.

12. The preparation method according to claim 11, characterized in that: The temperature of the water in step S2 is 50-60°C; and / or The temperature of the water in step S3 is 25-30°C; and / or The temperature of the water in S4 is 50-60°C; and / or The homogenization pressure in step S5 is 15-25 MPa.

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