Capsanthin nano-emulsion, jelly and preparation method of capsanthin nano-emulsion

Abstract

The invention belongs to the technical field of food processing and food additives, and discloses capsanthin nano-emulsion, jelly and a preparation method thereof. The preparation method of the capsanthin nano-emulsion comprises the following steps: adding capsanthin and DL-alpha-tocopherol into an emulsifier solution, stirring and dissolving to obtain an oil phase solution; ascorbic acid is added into water to be stirred and dissolved uniformly, and a water-phase solution is obtained; the oil phase solution and the water phase solution are fully mixed and then subjected to ultrasonic treatment, and the capsanthin nano-emulsion is obtained. And adding the nano emulsion into a jelly solution to obtain the paprika red pigment jelly. The preparation method is simple to operate, the raw materials are easy to obtain, the cost is low, the solubility, the light stability, the heat stability and the metal ion stability of the capsanthin in emulsion and jelly can be remarkably improved, degradation and fading of the capsanthin due to light, heat and metal ions can be effectively inhibited, and the capsanthin has a good application prospect in the food industry and related fields.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing and food additives, and specifically relates to a capsanthin nanoemulsion, a jelly and a preparation method thereof. Background Art

[0002] Capsanthin is a natural, fat-soluble red pigment made from edible red peppers through extraction, separation and concentration. Capsanthin has poor thermal stability, poor light stability and is susceptible to the influence of metal ions. With the increase of light intensity, heating temperature, metal ion concentration or the extension of processing time, the retention rate of capsanthin will gradually decrease. In addition, capsanthin is a fat-soluble pigment and is almost insoluble in water. Therefore, in actual use, how to improve the water solubility, light stability, and heat stability of capsanthin and reduce the negative impact of metal ions, and how to apply it to jelly products and also have corresponding stabilizing effects, while not affecting its coloring performance when applied, is a technical problem that those skilled in the art need to solve.

[0003] Nanoemulsion is a relatively thermodynamically stable, transparent / translucent heterogeneous dispersion system with a particle size of 1 to 1000 nm formed by water, oil, surfactants and co-surfactants. Nanoemulsion has the advantages of small particle size, large specific surface area and good light transmittance, which can solubilize the embedded substances and maintain the color or smell. It can effectively prolong the storage stability of fat-soluble and volatile substances through regulation, so it is widely used in the food field. In addition, the embedding of pigments in nanoemulsion can improve the oxidation and fading of pigments caused by adverse environmental factors such as light, heat and metal ions to a certain extent, but the embedding effect of nanoemulsion alone is not significant.

[0004] DL-α-tocopherol, also known as vitamin E, is a yellowish green fat-soluble antioxidant that is mainly found in vegetable oils and fats. It has excellent antioxidant activity; its antioxidant mechanism includes capturing free radicals, inhibiting the formation of lipid peroxides, and maintaining the integrity of cell membranes. Ascorbic acid, also known as vitamin C, is a hexolactone compound synthesized in animals and plants. It is a highly abundant small molecule antioxidant widely found in plants. It is a water-soluble and potent antioxidant that helps to improve the stability of the protected substance in food and extend the shelf life.

[0005] As patent CN114794362A discloses a kind of edible capsanthin nanoemulsion and preparation method thereof, the method is to use octenyl succinate curdlan gum ester as oil phase, sucrose fatty acid ester as emulsifier, vitamin C, isovitamin C sodium one or combination as antioxidant, capsanthin is added to water at room temperature; then add surfactant, antioxidant, octenyl succinate curdlan gum ester carrier, mix with high shear dispersion emulsifier and then homogenize with ultra-high pressure homogenizer to obtain capsanthin nanoemulsion. But this nanoemulsion adopts high shear dispersion emulsifier to mix and then homogenize with ultra-high pressure homogenizer, the manufacturing conditions are complicated and the production cost is high. In addition, the main purpose of this patent is that the particle size of the product is stable after being stored for a period of time at room temperature, although it uses antioxidant, but for improving the effect of light, heat, metal ion stability, no corresponding research is carried out, and the nanoemulsion is not applied to products such as jelly to carry out corresponding application research. Patent CN114262525A discloses a method for preparing a red pigment nanoemulsion, which uses 9-15% red pigment dispersed phase, 0.5-1% Tween 80, and 84-90.5% deionized water as emulsion raw materials, and after stirring evenly, disperses by 15,000±3000r / min high-speed shearing for 2±0.5min, and then treats by 60-80MPa high-pressure homogenization for 2-3 times to obtain the red pigment nanoemulsion. This patent only verifies the influence of various parameters on the stabilization effect during the experiment, and does not conduct corresponding research on its antioxidant protection and the effect of improving the stability of light, heat, and metal ions. In addition, this patent does not apply the nanoemulsion to products such as jelly for corresponding application research. Patent CN105310066A discloses a plant protein / soy polysaccharide nanoemulsion and preparation method for embedding natural fat-soluble pigments, wherein plant acid-soluble protein and soluble soybean polysaccharide are dissolved in deionized water, stirred for 2-3 hours, and the solution pH is adjusted to 2.0-4.0 to obtain a protein storage solution and a polysaccharide storage solution, respectively, and the protein storage solution is added to the polysaccharide storage solution and mixed evenly to obtain a mixed solution; then the natural fat-soluble pigment is dissolved in oil, added to the mixed solution together with mogroside, and stirred, and homogenized for 1-3 minutes at a pressure of 300-800 bar using a high-pressure microfluidizer to obtain an emulsion; the homogenized emulsion is heated at 80-90°C for 0.5-1h to obtain a plant protein / soy polysaccharide nanoemulsion embedding natural fat-soluble pigments. However, this patent requires embedding at a lower pH, and the preparation requires the use of a specific protein and polysaccharide system, and high-pressure microfluidization is required to form a nanoemulsion, and the preparation conditions are relatively extreme and complex. In addition, the homogenized emulsion needs to be heated, and this process will reduce the pigment retention rate to a certain extent; and the main purpose of this patent is to obtain a nanoemulsion with small particle size, uniform distribution, no aggregation, and stability under acidic conditions.Likewise, no corresponding research has been conducted on its antioxidant protection and its effects on improving the light, heat and metal ion stability of the pigment, nor has corresponding applied research been conducted on the application of nanoemulsions in products such as jelly. Summary of the invention

[0006] In view of the shortcomings and deficiencies of the above prior art, the primary purpose of the present invention is to provide a method for preparing a capsanthin nanoemulsion.

[0007] Another object of the present invention is to provide a capsanthin nanoemulsion prepared by the above method.

[0008] Another object of the present invention is to provide the use of the capsanthin nanoemulsion in the preparation of jelly.

[0009] The invention prepares an oil-in-water nanoemulsion to improve the solubility and dispersibility of fat-soluble capsanthin in water. In addition, fat-soluble DL-α-tocopherol (internal oil phase) and ascorbic acid (external water phase) are used to synergistically improve the photostability, thermal stability and metal ion stability of the capsanthin. Finally, the stable capsanthin nanoemulsion is applied to the preparation of jelly to obtain a stable capsanthin jelly.

[0010] The purpose of the present invention is achieved through the following technical solutions:

[0011] A method for preparing a capsanthin nanoemulsion comprises the following steps:

[0012] (1) adding capsanthin and DL-α-tocopherol to an emulsifier solution and stirring to dissolve to obtain an oil phase solution;

[0013] (2) adding ascorbic acid into water and stirring to dissolve uniformly to obtain an aqueous solution;

[0014] (3) The oil phase solution obtained in step (1) and the water phase solution obtained in step (2) are fully mixed and then ultrasonically treated to obtain a capsanthin nanoemulsion.

[0015] Furthermore, the emulsifier solution in step (1) is a mixed emulsifier solution of medium chain triglycerides (MCT), glyceryl monostearate and polyoxyethylene (20) sorbitan monooleate (Tween 80) in a mass ratio of 1 to 1.5:3 to 5:4 to 5.5.

[0016] Furthermore, the mass ratio of DL-α-tocopherol, capsanthin and emulsifier solution in step (1) is 0.1 to 1:10:100.

[0017] Furthermore, the mass concentration of ascorbic acid in the aqueous solution in step (2) is 0.01%-0.1%.

[0018] Furthermore, in step (3), the volume ratio of the oil phase solution to the water phase solution is 0.1 to 1:100.

[0019] Furthermore, in step (3), the ultrasonic power is 120 to 360 W, the ultrasonic frequency is 40 kHz, and the ultrasonic time is 20 to 40 min.

[0020] A capsanthin nanoemulsion is prepared by the method.

[0021] The application of the capsanthin nanoemulsion in the preparation of jelly, the application method is as follows:

[0022] 1) adding jelly powder containing carrageenan, konjac gum and potassium chloride into water and heating to prepare a jelly solution;

[0023] 2) adding the capsanthin nanoemulsion to the jelly solution of step 1), stirring evenly, and refrigerating to obtain the capsanthin nanoemulsion jelly.

[0024] Furthermore, in step 1), the mass ratio of the jelly powder to water is 1:10; and the heating temperature is 100°C.

[0025] Furthermore, in step 2), the mass ratio of the capsanthin nanoemulsion to the jelly solution is 0.5-2:8-9.5; and the refrigeration temperature is 0-4°C.

[0026] Compared with the prior art, the present invention has the following beneficial effects:

[0027] (1) The present invention uses capsanthin to be added to an emulsifier solution prepared from MCT, glyceryl monostearate and Tween 80, and introduces it into an aqueous solution to form an oil-in-water type capsanthin nanoemulsion to embed the capsanthin, so as to achieve the effect of solubilizing the pigment and protecting the pigment, and combines the antioxidant protection of DL-α-tocopherol in the oil phase and ascorbic acid in the water phase to synergistically improve the light, heat and metal ion stability of capsanthin. The method is simple to operate, low in cost, green and safe, and can significantly improve the solubility of capsanthin in water, improve its thermal stability, light stability and metal ion stability, and can effectively inhibit the fading of capsanthin caused by heat, light and metal ions, and has a good application prospect in the food industry and related fields.

[0028] (2) The present invention further determines the synergistic effect between physical encapsulation in nanoemulsion, DL-α-tocopherol in oil phase solution, and ascorbic acid in water phase solution, and determines the process conditions for enhancing the solubility of capsanthin and improving the synergistic effect of its thermal, light and metal ion stability. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 The present invention provides a photo of the capsanthin nanoemulsion and its jelly appearance according to Examples 1 to 8 and Comparative Examples 1 to 11 of the present invention, and a color change result diagram before and after heating.

[0030] Figure 2 It is a color change result diagram of the capsanthin nanoemulsion and the jelly thereof before and after light irradiation of Examples 1 to 8 of the present invention and Comparative Examples 1 to 11.

[0031] Figure 3 It is a color change result diagram of the capsanthin nanoemulsion jelly of Examples 5 to 8 of the present invention and Comparative Example 11 before and after daily light exposure.

[0032] Figure 4 It is a color change result diagram of the capsanthin nanoemulsion and the jelly thereof before and after adding metal ions in Examples 1 to 8 of the present invention and Comparative Examples 1 and 11. DETAILED DESCRIPTION

[0033] The present invention is further described in detail below in conjunction with embodiments and drawings, but the embodiments of the present invention are not limited thereto.

[0034] Example 1

[0035] A method for preparing a capsanthin nanoemulsion comprises the following steps:

[0036] (1) MCT, glyceryl monostearate and Tween 80 are heated and stirred to be uniformly dissolved in a mass ratio of 1.5:3:5.5 to obtain an emulsifier solution.

[0037] (2) stirring and dissolving the emulsifier solution, DL-α-tocopherol and capsanthin uniformly to obtain an oil phase solution of capsanthin nanoemulsion, wherein the mass ratio of DL-α-tocopherol to the emulsifier solution is 1:100, and the mass ratio of capsanthin to the emulsifier solution is 1:10.

[0038] (3) Add ascorbic acid into water and stir to dissolve evenly to obtain an ascorbic acid solution, wherein the mass concentration of the ascorbic acid solution is 0.1%.

[0039] (4) The oil phase solution of the capsanthin nanoemulsion obtained in step (2) and the water phase solution obtained in step (3) were mixed in a volume ratio of 0.15:100 and then subjected to ultrasonic treatment at an ultrasonic power of 120 W, an ultrasonic frequency of 40 kHz, and an ultrasonic time of 40 min to obtain a capsanthin nanoemulsion. The appearance morphology of the obtained capsanthin nanoemulsion is shown in the following figure: Figure 1 shown.

[0040] Example 2

[0041] A method for preparing a capsanthin nanoemulsion, compared with Example 1, the mass ratio of DL-α-tocopherol to emulsifier solution in step (2) is 1:1000, and the rest is the same. The appearance morphology of the obtained capsanthin nanoemulsion is shown in the following figure Figure 1 shown.

[0042] Example 3

[0043] A method for preparing a capsanthin nanoemulsion, compared with Example 1, the mass concentration of the ascorbic acid solution in step (3) is 0.01%, and the rest is the same. The appearance morphology of the obtained capsanthin nanoemulsion is shown in the following figure Figure 1 shown.

[0044] Example 4

[0045] A method for preparing a capsanthin nanoemulsion, compared with Example 1, the mass ratio of DL-α-tocopherol to emulsifier solution in step (2) is 1:1000, the mass concentration of ascorbic acid solution in step (3) is 0.01%, and the rest is the same. The appearance morphology of the obtained capsanthin nanoemulsion is shown in the following figure Figure 1 shown.

[0046] Example 5

[0047] A method for preparing capsanthin nanoemulsion jelly comprises the following preparation steps:

[0048] (1) A jelly powder containing konjac gel, carrageenan and potassium chloride in a mass ratio of 2:5:2.5 was added to 10 times the mass of water and heated to 100° C. to prepare a jelly solution.

[0049] (2) Add the capsanthin nanoemulsion obtained in Example 1 to the above jelly solution at a mass ratio of 1:9, stir evenly, and refrigerate at 0-4°C to obtain capsanthin nanoemulsion jelly. The appearance of the obtained capsanthin nanoemulsion jelly is shown in the following figure: Figure 1 shown.

[0050] Example 6

[0051] A method for preparing a capsanthin nanoemulsion jelly, compared with Example 5, uses the capsanthin nanoemulsion of Example 2, and the rest is the same. The appearance of the obtained capsanthin nanoemulsion jelly is shown in the following figure. Figure 1 shown.

[0052] Example 7

[0053] The preparation method of a capsanthin nanoemulsion jelly in this embodiment is similar to that in Example 5, except that the capsanthin nanoemulsion of Example 3 is used. The appearance of the obtained capsanthin nanoemulsion jelly is shown in the following figure: Figure 1shown.

[0054] Example 8

[0055] The preparation method of a capsanthin nanoemulsion jelly in this embodiment is similar to that in Example 5, except that the capsanthin nanoemulsion of Example 4 is used. The appearance of the obtained capsanthin nanoemulsion jelly is shown in the following figure: Figure 1 shown.

[0056] Comparative Example 1

[0057] The preparation method of a capsanthin nanoemulsion in this comparative example is the same as that in Example 1, except that DL-α-tocopherol is not added in step (2), and ascorbic acid is not added in step (3), and the rest are the same. The appearance morphology of the obtained capsanthin nanoemulsion is shown in the following figure: Figure 1 shown.

[0058] Comparative Example 2

[0059] The preparation method of a capsanthin nanoemulsion in this comparative example is the same as that in Example 1, except that ascorbic acid is not added in step (3). The appearance of the obtained capsanthin nanoemulsion is shown in the following figure: Figure 1 shown.

[0060] Comparative Example 3

[0061] The preparation method of a capsanthin nanoemulsion in this comparative example is the same as that in Example 1, except that DL-α-tocopherol in step (2) is replaced by an equal amount of propyl gallate, and ascorbic acid is not added in step (3), and the rest is the same. The appearance morphology of the obtained capsanthin nanoemulsion is shown in the following figure: Figure 1 shown.

[0062] Comparative Example 4

[0063] The preparation method of a capsanthin nanoemulsion in this comparative example is the same as that in Example 1, except that DL-α-tocopherol is not added in step (2). The appearance of the obtained capsanthin nanoemulsion is shown in the following figure: Figure 1 shown.

[0064] Comparative Example 5

[0065] The preparation method of a capsanthin nanoemulsion in this comparative example is as compared with Example 1, except that DL-α-tocopherol is not added in step (2), ascorbic acid is replaced by an equal amount of citric acid in step (3), and the rest is the same. The appearance morphology of the obtained capsanthin nanoemulsion is shown in the following figure: Figure 1 shown.

[0066] Comparative Example 6

[0067] The preparation method of a capsanthin nanoemulsion in this comparative example is as compared with Example 1, except that DL-α-tocopherol is not added in step (2), ascorbic acid is replaced by an equal amount of DL-malic acid in step (3), and the rest is the same. The appearance morphology of the obtained capsanthin nanoemulsion is shown in the following figure: Figure 1 shown.

[0068] Comparative Example 7

[0069] In the preparation method of a capsanthin nanoemulsion of this comparative example, compared with Example 1, the mass ratio of DL-α-tocopherol to emulsifier solution is 1:500, ascorbic acid is not added in step (3), and the rest is the same. The appearance morphology of the obtained capsanthin nanoemulsion is shown in the following figure: Figure 1 shown.

[0070] Comparative Example 8

[0071] In the preparation method of a capsanthin nanoemulsion of this comparative example, compared with Example 1, the mass ratio of DL-α-tocopherol to emulsifier solution is 1:1000, ascorbic acid is not added in step (3), and the rest is the same. The appearance morphology of the obtained capsanthin nanoemulsion is shown in the following figure: Figure 1 shown.

[0072] Comparative Example 9

[0073] The preparation method of a capsanthin nanoemulsion in this comparative example is as compared with Example 1, except that DL-α-tocopherol is not added in step (2), the mass concentration of the ascorbic acid solution in step (3) is 0.05%, and the rest is the same. The appearance morphology of the obtained capsanthin nanoemulsion is shown in the following figure: Figure 1 shown.

[0074] Comparative Example 10

[0075] The preparation method of a capsanthin nanoemulsion in this comparative example is as compared with Example 1, except that DL-α-tocopherol is not added in step (2), the mass concentration of the ascorbic acid solution in step (3) is 0.01%, and the rest is the same. The appearance morphology of the obtained capsanthin nanoemulsion is shown in the following figure: Figure 1 shown.

[0076] Comparative Example 11

[0077] The preparation method of a capsanthin nanoemulsion jelly in this comparative example is compared with Example 5, using the capsanthin nanoemulsion of comparative example 1, and the rest is the same. The appearance morphology of the obtained capsanthin nanoemulsion jelly is shown in the following figure: Figure 1 shown.

[0078] The samples obtained from the above examples and comparative examples were subjected to a thermal stability test: the samples of Examples 1-4 and Comparative Examples 1-10 were heated in a water bath at 95°C, and after the water temperature reached the preset temperature, the samples were placed in the water bath and heated for 2 hours, and the retention rate of capsanthin in the nanoemulsion was measured, and the appearance before and after heating was recorded by taking photos. The samples of Examples 5-8 and Comparative Example 11 were heated in a water bath at 55°C for 48 hours, and the retention rate of capsanthin in the jelly was measured, and the appearance before and after heating was recorded by taking photos.

[0079] The ultraviolet light stability test was conducted on the samples of the above-mentioned embodiments and comparative examples: the samples were irradiated with ultraviolet light of 10W and 180nm at room temperature for different periods of time. The retention rate of capsanthin in the emulsions of comparative examples 1-10 was measured after 1 hour, the retention rate of capsanthin in embodiments 1-4 was measured after 4 hours, and the retention rate of capsanthin in embodiments 5-8 and comparative example 11 was measured after 48 hours. The appearance of all samples before and after illumination was recorded by taking photos.

[0080] The samples of Examples 5-8 and Comparative Example 11 were subjected to a daily light stability test: the capsanthin nanoemulsion jelly was placed under outdoor light at 39°C. After 1 day and 3 days of illumination, the retention rate of the capsanthin in the jelly was measured, and photos were taken to record the appearance of the samples before and after illumination.

[0081] The samples of Examples 1-4 and Comparative Example 1 were subjected to a metal ion test: 5 g / L sodium chloride solution, 1 g / L calcium chloride solution, 0.05 g / L ferrous sulfate solution, and 0.05 g / L ferrous sulfate solution were prepared. The oil phase solution of the nanoemulsion in step (2) was mixed with the aqueous phase solution of the step (3) in which the aqueous phase solution was replaced with an equal amount of a salt solution to obtain a capsanthin nanoemulsion containing different metal ions. After being placed in a dark place for 4 hours, the retention rate of the capsanthin in the emulsion was determined, and the appearance of the sample before and after was recorded by taking photos.

[0082] The samples of Examples 5-8 and Comparative Example 11 were subjected to a metal ion stability test: the concentrations of 5 g / L sodium chloride solution, 1 g / L calcium chloride solution, 0.05 g / L ferrous sulfate solution, and 0.05 g / L ferrous sulfate solution were prepared. The capsanthin nanoemulsion, metal ion solution, and jelly solution were stirred evenly at a ratio of 1:1:8. Capsanthin nanoemulsion jelly containing different metal ions was obtained, and after being placed in a dark place for 48 hours, the retention rate of capsanthin in the jelly was determined, and the appearance of the sample before and after was recorded by taking photos.

[0083] The color change results of capsanthin nanoemulsion and its jelly before and after heating and light exposure and the influence of metal ions are as follows Figure 1-4 As shown, the corresponding retention rates of capsanthin are shown in Tables 1 and 2.

[0084] Table 1 Capsanthin retention rate of all samples after treatment in the embodiment

[0085]

[0086] Table 2 Capsanthin retention rate of all samples after treatment in comparative examples

[0087]

[0088] In the nanoemulsion system: It can be seen from Examples 1 to 4 and Comparative Example 1 that the addition of DL-α-tocopherol and ascorbic acid significantly improves the light stability and thermal stability of capsanthin in the nanoemulsion, especially Examples 3 and 4. It can be seen from Comparative Examples 1, 2 and 4 that DL-α-tocopherol and ascorbic acid play an important role in improving the light stability and thermal stability of capsanthin in the nanoemulsion, and both are indispensable. It can be found from Comparative Examples 2, 7 and 8 that with the decrease in the content of DL-α-tocopherol, the light stability and thermal stability of capsanthin in the nanoemulsion are gradually reduced, indicating that the more DL-α-tocopherol, the better the retention of capsanthin. It can be seen from Comparative Examples 4, 9 and 10 that high concentrations of ascorbic acid are better for improving the light stability of capsanthin, but are not good for improving thermal stability. It can be seen from Comparative Examples 2-6 that the use of other antioxidant ingredients such as propyl gallate, citric acid, and malic acid to replace DL-α-tocopherol and ascorbic acid cannot significantly improve the thermal stability and light stability of the capsanthin nanoemulsion, and some antioxidants even have a significant decrease (such as citric acid and malic acid). It can be seen from Examples 1-4 and Comparative Example 1 that Na + and Ca 2+ The stability of capsanthin in nanoemulsion was slightly affected. 2+ and Fe 3+ The addition of DL-α-tocopherol and ascorbic acid significantly reduced the stability of Fe 2+ and Fe 3+ The negative effects of α-tocopherol on the metal ion stability of capsanthin in nanoemulsion were reduced, and the metal ion stability of capsanthin in nanoemulsion was improved. In summary, DL-α-tocopherol in the oil phase solution and ascorbic acid in the aqueous phase solution synergistically improved the photostability, thermal stability and metal ion stability of capsanthin in nanoemulsion.

[0089] In the jelly system: It can be seen from Examples 5 to 8 and Comparative Example 11 that the addition of DL-α-tocopherol and ascorbic acid significantly improves the photostability and thermal stability of capsanthin in the jelly, especially Examples 5 and 6, indicating that the more ascorbic acid is added, the better the photostability and thermal stability of capsanthin in the jelly. It can be seen from Examples 5 to 8 and Comparative Example 11 that Na + and Ca 2+The stability of capsanthin in jelly is slightly affected by Fe 2+ and Fe 3+ The effect on the stability of capsanthin in jelly was relatively large. The addition of DL-α-tocopherol and ascorbic acid significantly reduced the Fe 2+ and Fe 3+ The negative effects of α-tocopherol on the metal ion stability of capsanthin in jelly were reduced, and the metal ion stability of capsanthin in jelly was improved. In summary, DL-α-tocopherol in the oil phase solution of nanoemulsion and ascorbic acid in the aqueous phase solution synergistically improved the light stability, thermal stability and metal ion stability of capsanthin in jelly.

[0090] The results of Examples 1 to 8 show that the addition of DL-α-tocopherol in the oil phase solution in the range of 0.1%-1% and ascorbic acid in the aqueous phase solution in the range of 0.01%-0.1% can achieve good stability through synergistic effects. Figure 1-4 The protective effect of DL-α-tocopherol and ascorbic acid on capsanthin in capsanthin nanoemulsion and its jelly can be more intuitively observed, which can effectively inhibit the degradation and fading of capsanthin caused by heat, light and metal ions. In summary, DL-α-tocopherol and ascorbic acid can significantly improve the stability of capsanthin and inhibit the degradation and fading of capsanthin caused by heating, light and metal ions.

[0091] The above embodiments are preferred implementation modes of the present invention, but the implementation modes of the present invention are not limited to the above embodiments. Any other changes, modifications, substitutions, combinations, and simplifications that do not deviate from the spirit and principles of the present invention should be equivalent replacement methods and are included in the protection scope of the present invention.

Claims

1. A method for preparing a capsanthin nanoemulsion, characterized in that: The method comprises the following preparation steps: (1) adding capsanthin and DL-α-tocopherol to an emulsifier solution and stirring to dissolve to obtain an oil phase solution; (2) adding ascorbic acid into water and stirring to dissolve uniformly to obtain an aqueous solution; (3) The oil phase solution obtained in step (1) and the water phase solution obtained in step (2) are fully mixed and then ultrasonically treated to obtain a capsanthin nanoemulsion.

2. The method for preparing a capsanthin nanoemulsion according to claim 1, characterized in that: The emulsifier solution in step (1) is a mixed emulsifier solution of MCT, glyceryl monostearate and Tween 80 in a mass ratio of 1 to 1.5:3 to 5:4 to 5.

5.

3. The method for preparing a capsanthin nanoemulsion according to claim 1, characterized in that: The mass ratio of DL-α-tocopherol, capsanthin and emulsifier solution in step (1) is 0.1 to 1:10:

100.

4. The method for preparing a capsanthin nanoemulsion according to claim 1, characterized in that: The mass concentration of ascorbic acid in the aqueous solution in step (2) is 0.01%-0.1%.

5. The method for preparing a capsanthin nanoemulsion according to claim 1, characterized in that: The volume ratio of the oil phase solution to the water phase solution in step (3) is 0.1 to 1:

100.

6. The method for preparing a capsanthin nanoemulsion according to claim 1, characterized in that: In step (3), the ultrasonic power is 120 to 360 W, the ultrasonic frequency is 40 kHz, and the ultrasonic time is 20 to 40 min.

7. A capsanthin nanoemulsion, characterized in that: It is prepared by the method according to any one of claims 1 to 6.

8. The use of a capsanthin nanoemulsion according to claim 7 in the preparation of jelly, characterized in that: The application method is as follows: 1) adding jelly powder containing carrageenan, konjac gum and potassium chloride into water and heating to prepare a jelly solution; 2) adding the capsanthin nanoemulsion to the jelly solution of step 1), stirring evenly, and refrigerating to obtain the capsanthin nanoemulsion jelly.

9. The use of a capsanthin nanoemulsion in jelly preparation according to claim 8, characterized in that: In step 1), the mass ratio of the jelly powder to water is 1:10; and the heating temperature is 100°C.

10. The use of a capsanthin nanoemulsion in the preparation of jelly according to claim 8, characterized in that: In step 2), the mass ratio of the capsanthin nanoemulsion to the jelly solution is 0.5-2:8-9.5; and the refrigeration temperature is 0-4°C.

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