Preparation and application of highly stable in situ inclusion compounds by negative pressure extraction

Abstract

The present invention discloses a method for preparing a highly stable in-situ inclusion compound using a negative pressure extraction method and its application, and relates to the field of inclusion technology. The present invention provides a method for preparing an in-situ inclusion compound of a maqui fruit, comprising the following steps: S1, stirring and dispersing maqui fruit powder and distilled water, and then performing negative pressure cavitation extraction to obtain a dispersion; S2, centrifuging the dispersion to obtain a supernatant, adding an auxiliary wall material, and homogenizing to obtain an emulsion; S3, homogenizing the emulsion and spray drying to obtain the in-situ inclusion compound of the maqui fruit. The present invention uses a specific negative pressure cavitation extraction technology, combined with subsequent separation and other operations, to extract a maqui fruit dispersion with a specific pectin and total polyphenol content. After the maqui fruit dispersion with the specific pectin and total polyphenol content is combined with auxiliary wall materials of a specific type and content, a green encapsulation technology can be realized that uses the maqui fruit's own pectin to encapsulate maqui fruit polyphenol compounds.

Description

Technical Field

[0001] The present invention relates to the technical field of inclusion, in particular to a method for preparing a highly stable in-situ inclusion compound by a negative pressure extraction method and its application. Background Art

[0002] Maquiberry is the fruit of the Chilean plant Aristotelia chilensis, also known as maqui berry and Chilean wineberry. Maquiberry is a delicious, deep red or purple berry with a sweet taste. Maquiberry has excellent medicinal properties. Traditionally, Chilean people have used maquiberry to heal wounds and relieve sore throats. Regular consumption of maquiberry can increase the strength and endurance of Chilean indigenous warriors. Modern research shows that, in pharmacology, maquiberry has anti-inflammatory, analgesic, antioxidant, anti-diabetic, antiviral and antibacterial activities, which can help treat chronic diarrhea, dysentery, throat diseases, intestinal tumors, fever, wound healing and scarring. Maquiberry Aristotelia chilensis grows in the Patagonian Plateau of Chile, in a harsh environment of severe cold and high radiation. The fruit is rich in phenolic acids and flavonoids, which makes maquiberry have very strong antioxidant capacity and is known as the "super fruit" among fruits. In addition, maqui fruit is also rich in pectin. Berry pectin is an important gelling agent, thickener, emulsifier and encapsulation wall material, and has important value in the food and cosmetics industries.

[0003] Maqui fruit polyphenols have excellent antioxidant activity, but their poor stability limits their application in food and cosmetics. While traditional encapsulation processes can effectively address this issue, they require extraction, purification, concentration, and drying of the maqui fruit polyphenols, followed by the addition of wall materials and re-encapsulation, a cumbersome process.

[0004] Therefore, using the pectin of the maqui fruit to encapsulate maqui fruit polyphenol compounds is a green encapsulation technology with simple process and resource saving, and has broad application prospects. Summary of the Invention

[0005] Based on this, the purpose of the present invention is to overcome the shortcomings of the above-mentioned prior art and provide a green encapsulation technology for encapsulating maqui fruit polyphenol compounds using maqui fruit pectin itself, and to provide a negative pressure extraction method for preparing highly stable in situ inclusion compounds and their applications.

[0006] To achieve the above object, the technical solution adopted by the present invention is: a method for preparing an in-situ inclusion compound of Maqi fruit, comprising the following steps:

[0007] S1. Stir and disperse the maqui fruit powder and distilled water uniformly, and then perform vacuum cavitation extraction to obtain a dispersion; the mass volume ratio of the maqui fruit powder and distilled water is 1g: (20-30)mL; the temperature of the vacuum cavitation extraction is 20-60°C, the vacuum degree of the vacuum cavitation extraction is 70-110mbar, and the vacuum cavitation extraction time is 1-2h;

[0008] S2. Centrifuging the dispersion to obtain a supernatant, adding an auxiliary wall material and homogenizing the mixture to obtain an emulsion; wherein the mass volume ratio of the auxiliary wall material to the supernatant is (1.2-2.0) g:1 L; and the auxiliary wall material is at least one of fibroin, sericin, and whey protein;

[0009] S3, homogenizing the emulsion and spray drying it to obtain the in-situ inclusion compound of the maqui fruit.

[0010] The present invention uses a specific negative pressure cavitation extraction technology, combined with subsequent separation and other operations, to extract a maqui fruit dispersion with specific pectin and total polyphenol contents. The inventors found in actual experiments that after the maqui fruit dispersion with specific pectin and total polyphenol contents is combined with auxiliary wall materials of specific types and amounts, and then spray-dried, a green encapsulation technology can be achieved to encapsulate maqui fruit polyphenol compounds using the maqui fruit's own pectin.

[0011] Preferably, the mass ratio of pectin to total polyphenols in the in-situ inclusion complex of the maqui fruit is 2.2-3; further preferably, the mass ratio of pectin to total polyphenols in the in-situ inclusion complex of the maqui fruit is 2.35-2.7.

[0012] Preferably, in S1, the mass-to-volume ratio of maqui fruit powder to distilled water is 1 g: (24-26) mL, the temperature of the negative pressure cavitation extraction is 35-45° C., and the vacuum degree of the negative pressure cavitation extraction is 80-100 mbar.

[0013] Preferably, in S2, the centrifugal separation speed is 3000-5000 rpm, the centrifugal separation time is 5-15 min, the homogenization time after adding the auxiliary wall material is 3-8 min, and the homogenization speed after adding the auxiliary wall material is 6000-9000 rpm.

[0014] Further preferably, in S2, the mass volume ratio of the auxiliary wall material to the supernatant is (1.5-1.7) g:1 L.

[0015] Preferably, in S3, the homogenization is repeated 3-6 times, and the homogenization pressure is 500-1200 bar; the spray drying conditions are: inlet temperature of 105-115°C, solution flow rate of 180-220 mL / h, nitrogen intake of 100%, and cooling temperature of 15-20°C.

[0016] Further preferably, in S3, the homogenization pressure is 700-900 bar.

[0017] Preferably, the auxiliary wall material is silk fibroin.

[0018] In addition, the present invention provides an in-situ inclusion compound of Maqui fruit prepared by the above-mentioned method for preparing the in-situ inclusion compound of Maqui fruit.

[0019] Furthermore, the present invention provides the use of the in-situ inclusion compound of the maqui fruit in the preparation of antioxidant products.

[0020] Preferably, the amount of the in-situ inclusion compound of Maqui fruit added to the antioxidant product is 0.05-6%.

[0021] Compared with the prior art, the beneficial effects of the present invention are as follows: the present invention uses a specific negative pressure cavitation extraction technology, combined with subsequent separation and other operations, to extract a maqui fruit dispersion with a specific pectin and total polyphenol content. The inventors found in actual experimental processes that after the maqui fruit dispersion with a specific pectin and total polyphenol content is combined with auxiliary wall materials of a specific type and content, and then spray-dried, a green encapsulation technology can be achieved that utilizes the maqui fruit's own pectin to encapsulate maqui fruit polyphenol compounds. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 This is a stability curve of the Maqui fruit in-situ inclusion complex prepared in Example 3;

[0023] Figure 2 This is a graph showing the hyaluronic acid production of the maqui fruit in situ inclusion complex prepared in Example 3 and the blank control group. DETAILED DESCRIPTION

[0024] In order to better illustrate the purpose, technical solutions and advantages of the present invention, the present invention will be further described below with reference to the accompanying drawings and specific examples. Its purpose is to understand the content of the present invention in detail, rather than to limit the present invention. All other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention. Unless otherwise specified, the experimental reagents and instruments designed for the implementation and comparative examples of the present invention are all commonly used ordinary reagents and instruments, which can be obtained from commercial channels. In the implementation and comparative examples, the experimental methods used are all conventional methods unless otherwise specified; and unless otherwise specified, the raw materials used in parallel experiments are from the same batch of raw materials.

[0025] The raw materials used in the examples and comparative examples are described below, but are not limited to these materials:

[0026] Maqui fruit powder: 100%, Xi'an Ruilin Biotechnology Co., Ltd.

[0027] Silk fibroin: 99.9%, SMIC Biotech (Hangzhou) Co., Ltd.

[0028] Whey protein: 98%, Shaanxi Boundary Biotechnology Co., Ltd.

[0029] Sericin: 99%, Hubei Shishun Biotechnology Co., Ltd.

[0030] Examples and Comparative Examples

[0031] The present invention provides a method for preparing an in-situ inclusion compound of Maqi fruit, comprising the following steps:

[0032] S1. Stir and disperse the maqui fruit powder and distilled water uniformly, and then perform vacuum cavitation extraction to obtain a dispersion; the mass volume ratio of the maqui fruit powder and distilled water is 1g: (20-30)mL, the temperature of the vacuum cavitation extraction is 20-60°C, the vacuum degree of the vacuum cavitation extraction is 70-110mbar, and the time of the vacuum cavitation extraction is 1-2h;

[0033] S2. Centrifuging the dispersion to obtain a supernatant, adding an auxiliary wall material, and homogenizing to obtain an emulsion; the mass-to-volume ratio of the auxiliary wall material to the supernatant is (1.2-2.0) g:1 L; the centrifugal speed is 3000-5000 rpm, the centrifugal time is 5-15 minutes, the homogenization time after adding the auxiliary wall material is 3-8 minutes, and the homogenization speed after adding the auxiliary wall material is 6000-9000 rpm; the auxiliary wall material is at least one of fibroin, sericin, zein, and whey protein;

[0034] S3. Homogenize the emulsion and then spray dry it to obtain the in situ inclusion complex of the maqui fruit; the homogenization is performed 3-6 times and the homogenization pressure is 500-1200 bar; the spray drying conditions are: inlet temperature of 105-115°C, solution flow rate of 180-220 mL / h, nitrogen intake of 100%, and cooling temperature of 15-20°C.

[0035] Preferably, the mass volume ratio of maqui fruit powder and distilled water is 1g: (24-26)mL, the temperature of the negative pressure cavitation extraction is 35-45°C, and the vacuum degree of the negative pressure cavitation extraction is 80-100mbar.

[0036] Preferably, the mass volume ratio of the auxiliary wall material and the supernatant is (1.5-1.7) g:1 L;

[0037] Preferably, in said S3, the homogenization pressure is 700-900 bar;

[0038] Preferably, the auxiliary wall material is silk fibroin.

[0039] Example 1

[0040] A method for preparing an in-situ inclusion compound of a miraculous fruit extract comprises the following steps:

[0041] S1. Stir and disperse the maqui fruit powder and distilled water uniformly, and then perform vacuum cavitation extraction to obtain a dispersion; the mass volume ratio of the maqui fruit powder and distilled water is 1:25 g / mL, the temperature of the vacuum cavitation extraction is 40°C, the vacuum degree of the vacuum cavitation extraction is 90 mbar, and the time of the vacuum cavitation extraction is 1 hour;

[0042] S2. Centrifuging the dispersion to obtain a supernatant, adding an auxiliary wall material and homogenizing to obtain an emulsion; the mass volume ratio of the auxiliary wall material to the supernatant is 1.6 g / L; the centrifugal speed is 3000 rpm, the centrifugal time is 15 minutes, the homogenization time after adding the auxiliary wall material is 8 minutes, and the homogenization speed after adding the auxiliary wall material is 6000 rpm; the auxiliary wall material is silk fibroin;

[0043] S3. The emulsion was homogenized and then spray-dried to obtain the in-situ inclusion complex of the maqui fruit; the homogenization was performed 3 times at a homogenization pressure of 800 bar; the spray drying conditions were: an inlet temperature of 105° C., a solution flow rate of 180 mL / h, a nitrogen intake of 100%, and a cooling temperature of 20° C.

[0044] Example 2

[0045] A method for preparing an in-situ inclusion compound of a miraculous fruit extract comprises the following steps:

[0046] S1. Stir and disperse the maqui fruit powder and distilled water uniformly, and then perform vacuum cavitation extraction to obtain a dispersion; the mass volume ratio of the maqui fruit powder and distilled water is 1:25 g / mL, the temperature of the vacuum cavitation extraction is 40°C, the vacuum degree of the vacuum cavitation extraction is 90 mbar, and the vacuum cavitation extraction time is 2 h;

[0047] S2, centrifuging the dispersion to obtain a supernatant, adding an auxiliary wall material and homogenizing to obtain an emulsion; the mass volume ratio of the auxiliary wall material to the supernatant is 1.6 g / L; the centrifugal speed is 6000 rpm, the centrifugal time is 5 minutes, the homogenization time after adding the auxiliary wall material is 3 minutes, and the homogenization speed after adding the auxiliary wall material is 9000 rpm; the auxiliary wall material is silk fibroin;

[0048] S3. The emulsion was homogenized and then spray-dried to obtain the in-situ inclusion complex of the maqui fruit; the homogenization was performed 6 times at a homogenization pressure of 800 bar; the spray drying conditions were: an inlet temperature of 115° C., a solution flow rate of 220 mL / h, a nitrogen intake of 100%, and a cooling temperature of 15° C.

[0049] Example 3

[0050] A method for preparing an in-situ inclusion compound of a miraculous fruit extract comprises the following steps:

[0051] S1. Stir and disperse the maqui fruit powder and distilled water uniformly, and then perform vacuum cavitation extraction to obtain a dispersion; the mass volume ratio of the maqui fruit powder and distilled water is 1:25 g / mL, the temperature of the vacuum cavitation extraction is 40°C, the vacuum degree of the vacuum cavitation extraction is 90 mbar, and the time of the vacuum cavitation extraction is 1.5 h;

[0052] S2. Centrifuging the dispersion to obtain a supernatant, adding an auxiliary wall material, and homogenizing to obtain an emulsion; the mass volume ratio of the auxiliary wall material to the supernatant is 1.6 g / L; the centrifugal speed is 4000 rpm, the centrifugal time is 10 min, the homogenization time after adding the auxiliary wall material is 5 min, and the homogenization speed after adding the auxiliary wall material is 8000 rpm; the auxiliary wall material is silk fibroin;

[0053] S3. The emulsion was homogenized and then spray-dried to obtain the in-situ inclusion complex of the maqui fruit; the homogenization was repeated 5 times at a pressure of 800 bar; the spray drying conditions were: an inlet temperature of 110° C., a solution flow rate of 200 mL / h, a nitrogen intake of 100%, and a cooling temperature of 17° C.

[0054] Examples 4-25 and Comparative Examples 1-11

[0055] Examples 4-25 of the present invention and comparative examples 1-10 explore the effects of the mass-to-volume ratio of maqui fruit powder and distilled water, the negative pressure cavitation extraction temperature, the negative pressure cavitation extraction vacuum degree in step S1, the mass-to-volume ratio of the auxiliary wall material and the supernatant in step S2, and the homogenization pressure in step S3. Except for the parameters listed in Table 1, Examples 4-25 of the present invention and comparative examples 1-10 are consistent with Example 3.

[0056] Comparative Example 11

[0057] Compared with Example 3, only step S2 is different, no auxiliary wall material is added, and the remaining components, weight parts, proportions, and preparation methods are exactly the same.

[0058] Table 1

[0059]

[0060]

[0061] Table 2

[0062]

[0063]

[0064] Performance test-1 Pectin and total polyphenols mass ratio detection.

[0065] Pectin content assay: The supernatant prepared in step S2 of the Examples and Comparative Examples was assayed for pectin content. 10 mL of the supernatant was measured, and 4°C pre-cooled ethanol was added to the supernatant to a 70% ethanol concentration. The supernatant was allowed to stand at 4°C for 1 hour, followed by centrifugation at 2000 rpm for 20 minutes. The supernatant was then washed twice with 70% ethanol solution. The precipitate was freeze-dried at -40°C and weighed. The pectin content was expressed in g / L. The pectin content measured by this method represents the content of a mixture of soluble polysaccharides and soluble proteins from the maqui fruit, primarily pectin.

[0066] Total polyphenol content detection method: The supernatant prepared in step S2 of the embodiment and comparative example was subjected to total polyphenol content detection; 10 mL of the supernatant was measured and placed in a -40°C environment for freeze drying, and then the freeze-dried powder was added with 20 mL of methanol, ultrasonically extracted at 20°C for 20 minutes, and then centrifuged to obtain the supernatant. The gallic acid (GA) standard curve was drawn using the Folin-phenol method and the total polyphenols of the maqui fruit were determined, and the linear fitting equation was obtained as y = 98.132x + 0.0158 (R 2 =0.9991). The total polyphenol content was calculated based on the standard curve, and then the total polyphenol content in the supernatant was calculated. The total polyphenol content of the maqui fruit was expressed as gallic acid content per liter of supernatant (g / L).

[0067] Pectin and total polyphenols mass ratio = pectin content / total polyphenols content

[0068] The test results are shown in Table 3.

[0069] Table 3

[0070]

[0071]

[0072] As can be seen from the above table, when the technical solution provided by the present invention is adopted, the mass ratio of pectin to total polyphenols in the supernatant fluctuates less and is within the range of 2.2-3, which is more conducive to the subsequent preparation of the in situ inclusion compound of Maqui fruit.

[0073] Performance test-2 encapsulation efficiency test.

[0074] Test process: Weigh 200.0 mg of the in-situ inclusion complex of Maqui fruit, add 20 mL of methanol, and extract by ultrasonication at 20°C for 20 min. Then centrifuge to obtain the supernatant at a speed of 8000 rpm. The total polyphenol content of the supernatant is determined by the Folin-phenol method in performance test-1, which is recorded as po ; Weigh 200.0 mg of the in situ inclusion complex of Maqi fruit, add 20 mL of methanol, vortex extract at 20 ° C for 10 seconds, and then centrifuge to obtain the supernatant at a speed of 8000 rpm. The total polyphenol content of the supernatant was detected according to the Folin-phenol method in performance test-1, and recorded as p s The formula for calculating the encapsulation efficiency is as follows: Encapsulation efficiency = (p o -p s / p o )*100.

[0075] The encapsulation efficiency test results of the maqui fruit in situ inclusion complexes prepared in the examples and comparative examples are shown in Table 4.

[0076] Table 4

[0077]

[0078]

[0079] As can be seen from the above table, when the technical solution provided by the present invention is adopted, the encapsulation rate of the obtained product is relatively high, all above 80%.

[0080] Performance test-3 stability test.

[0081] Stability test method: Weigh 3 portions of the in-situ inclusion complex of Maqi fruit and spread them flatly on a surface dish, each portion is 5g, and three groups are repeated in parallel. Place them in an environment of 4℃, 25℃ and 50℃, respectively, with humidity controlled at 65% and 15W light on. Then measure the total polyphenol content at 0, 7, 14, 21 and 28 days. n , the detection method is the same as p o Consistent, total polyphenol retention rate = (p n / p o )*100.

[0082] The 28-day test results of the maqui fruit in-situ inclusion complexes prepared in the examples and comparative examples are shown in Table 5, and the present invention provides average values.

[0083] Table 5

[0084]

[0085]

[0086]

[0087] As can be seen from the above table, when the technical solution provided by the present invention is adopted, the stability of the obtained Maqi fruit in situ inclusion compound is excellent, and the total polyphenol retention rate is above 80% after being placed at three different temperatures for 28 days; wherein, the stability curve of the product prepared in Example 3 is shown in FIG. Figure 1 As shown, the changing trends of the other examples at different days are the same as those of Example 3, which will not be described in detail here; and it can be seen from the data of the examples that the stability of the maqui fruit inclusion compound prepared by the present invention changes little with temperature during the storage process.

[0088] It can be seen from Example 3 and the comparative example that the retention rate of total polyphenols in the products obtained in the comparative example is significantly decreased, indicating that the structural stability of the in-situ inclusion complex of the maqui fruit in the comparative example is poor, resulting in a sharp decrease in the amount of total polyphenols during storage; it can be seen from Example 3 and comparative examples 7-8 that when the amount of silk fibroin added is too much or too little, the stability of the obtained product deteriorates. Specifically, when the amount of silk fibroin added in comparative examples 7 and 8 is too little or too much, respectively, the retention rate at each temperature has a certain downward trend, and its instability is aggravated by increasing the temperature; it can be seen from Example 3 and comparative examples 9 and 10 that the pressure during the high-pressure homogenization process has an important influence on the stability of the obtained product. When the pressure is too low or too high, the stability of the obtained product deteriorates. Specifically, when the homogenization pressure in comparative examples 9 and 10 is too low or too high, respectively, the retention rate at each temperature has a significant downward trend, and its instability is aggravated by increasing the temperature.

[0089] Performance Test-4 Effects on Hyaluronic Acid Production in Human Fibroblasts.

[0090] Test process: HSF cells in logarithmic growth phase were taken and 1×10 5 The cells were seeded into 96-well culture plates at a concentration of 100 μL / well. After culturing for 24 h, the cells were replaced with 100 μL of DMEM medium containing the blank control group (without the in situ inclusion complex of Maqui fruit) and the in situ inclusion complex of Maqui fruit (200, 400, and 800 μg / mL), respectively, and cultured for 24 h. The supernatant of the human fibroblast culture medium was collected and used for ELISA detection. The operation procedure was carried out according to the instructions. The OD values were determined by the microplate reader. 460 The standard curve was drawn and the amount of hyaluronic acid produced was calculated by normalization method and plotted. Four replicate wells were set up in each group and the experiment was repeated three times.

[0091] Compared with the solution adopted in this patent, the encapsulation efficiency and stability of Comparative Examples 1-11 were poor, so the test of the hyaluronic acid production of human fibroblasts was not performed.

[0092] The test results of the in-situ inclusion complex of the maqui fruit prepared in the examples and comparative examples at 800 μg / mL are shown in Table 6.

[0093] Table 6

[0094] Group Hyaluronic acid production (%) Group Hyaluronic acid production (%) Example 1 122.7 Example 14 123.5 Example 2 124.8 Example 15 109.5 Example 3 127.9 Example 16 118.2 Example 4 115.2 Example 17 121.7 Example 5 124.6 Example 18 123.9 Example 6 124.9 Example 19 111.8 Example 7 107.6 Example 20 115.3 Example 8 118.6 Example 21 112.9 Example 9 126.8 Example 22 116.4 Example 10 125.7 Example 23 125.3 Example 11 111.3 Example 24 124.9 Example 12 114.0 Example 25 118.5 Example 13 120.9 Blank group 100

[0095] As can be seen from the table, the in situ inclusion compound of the maqui fruit prepared by the present invention can promote the production of hyaluronic acid by human fibroblasts. Figure 2 shown.

[0096] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit the scope of protection of the present invention. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention may be modified or replaced by equivalents without departing from the essence and scope of the technical solutions of the present invention.

Claims

1. A method for preparing an in-situ inclusion compound of Maqi fruit, characterized in that: The following steps are involved: S1. Stir and disperse the maqui fruit powder and distilled water uniformly, and then perform vacuum cavitation extraction to obtain a dispersion; the mass volume ratio of the maqui fruit powder and distilled water is 1g: (24-26)mL; the temperature of the vacuum cavitation extraction is 35-45°C, the vacuum degree of the vacuum cavitation extraction is 80-100mbar, and the vacuum cavitation extraction time is 1-2h; S2. Centrifuging the dispersion to obtain a supernatant, adding an auxiliary wall material and homogenizing to obtain an emulsion; the mass volume ratio of the auxiliary wall material to the supernatant is (1.2-2.0) g:1 L; the auxiliary wall material is at least one of fibroin, sericin, and whey protein; and the mass ratio of pectin to total polyphenols in the supernatant is 2.2-3; S3. Homogenize the emulsion and then spray dry it at a homogenization pressure of 500-1200 bar to obtain the in-situ inclusion compound of the maqui fruit.

2. The method for preparing the in-situ inclusion compound of Maqi fruit according to claim 1, wherein: In the above S2, the speed of centrifugal separation is 3000-5000 rpm, the time of centrifugal separation is 5-15 min, the time of homogenization after adding the auxiliary wall material is 3-8 min, and the speed of homogenization after adding the auxiliary wall material is 6000-9000 rpm.

3. The method for preparing the in-situ inclusion compound of Maqi fruit according to claim 1, wherein: In S2, the mass volume ratio of the auxiliary wall material and the supernatant is (1.5-1.7) g:1 L.

4. The method for preparing the in-situ inclusion compound of Maqi fruit according to claim 1, wherein: In S3, the homogenization is repeated 3-6 times; the spray drying conditions are: inlet temperature of 105-115°C, solution flow rate of 180-220 mL / h, nitrogen intake of 100%, and cooling temperature of 15-20°C.

5. The method for preparing the in-situ inclusion compound of Maqi fruit according to claim 1, wherein: The auxiliary wall material is silk fibroin.

6. An in-situ inclusion compound of Maqi fruit, characterized in that: The product is prepared by the in-situ inclusion compound preparation method of Maqi fruit according to any one of claims 1 to 5.

7. Use of the in-situ inclusion compound of Maqui fruit as claimed in claim 6 in the preparation of antioxidant products.

8. The use according to claim 7, characterized in that The added amount of the in-situ inclusion compound of the maqui fruit in the antioxidant product is 0.05-6%.

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