Astaxanthin spirulina emulsion with high astaxanthin loading rate and application of astaxanthin spirulina emulsion

Abstract

The invention discloses an astaxanthin spirulina emulsion with a high astaxanthin loading rate and application of the astaxanthin spirulina emulsion, and belongs to the field of astaxanthin emulsions. The astaxanthin spirulina emulsion is prepared from the following components in percentage by mass: 3.6 to 6 weight percent of spirulina powder, 0.14 to 0.22 weight percent of astaxanthin, 69.78 to 69.86 weight percent of edible oil and 24 to 26.4 weight percent of water. According to the emulsion, more than 95% of astaxanthin can be loaded, meanwhile, the preparation method is very simple, few raw materials are used, and the astaxanthin emulsion is suitable for industrial production. Meanwhile, the astaxanthin spirulina emulsion also has excellent stability, good flowability and biological accessibility, can stably exist at the temperature of 5-85 DEG C and the pH value of 3-11 or the sodium ion concentration of 0.1-0.9 mol / L, and has a wide market application prospect.

Description

Technical Field

[0001] The invention provides an astaxanthin spirulina emulsion with a high astaxanthin loading rate and application thereof, belonging to the field of astaxanthin emulsions. Background Art

[0002] Astaxanthin is a fat-soluble carotenoid, consisting of a polyolefin chain with a β-ionone ring connected at each end. Astaxanthin's excellent antioxidant properties give it an important advantage in the development of related functional products. However, in practical applications, astaxanthin still faces many challenges. For example, the instability of astaxanthin leads to the loss of its biological activity during food processing and storage, and astaxanthin is easily degraded by the complex gastrointestinal environment, which is not conducive to human absorption and utilization. At present, some studies have achieved the delivery of astaxanthin by constructing a variety of astaxanthin delivery systems, including some lipid-based delivery systems (emulsions, liposomes, solid lipid nanoparticles and nanostructured lipid carriers) and polymer-based delivery systems (nanodispersions, inclusion compounds and microcapsules). Among them, emulsion systems are widely used in the food industry. They can not only be used to make traditional foods such as cheese and yogurt, but also can be used to make healthy drinks such as lactic acid bacteria beverages. Therefore, an emulsion loaded with astaxanthin is a direction worth exploring and has good market prospects. However, most of the current astaxanthin emulsions have shortcomings such as complex design concepts, unsatisfactory loading efficiency, and high difficulty in industrialization.

[0003] For example, patent CN 116270319 A discloses an astaxanthin-containing emulsion, which includes the following components: 65-70 parts of water, 11-13 parts of natural vegetable oil, 3-4 parts of squalane and / or squalene, 0.1-0.2 parts of allantoin, 0.00002-0.00004 parts of astaxanthin, 15-24 parts of polyols, 3.8-4 parts of emulsifiers, 0.2-0.4 parts of rheology regulators, and 0.002-0.004 parts of pH regulators.

[0004] For example, patent CN 117770443 A discloses an astaxanthin emulsion, including component A and component B, wherein the molar ratio of component A to component B is 1:2 to 1:8; component A includes any one of lauric acid, myristic acid or palmitic acid; and component B includes any one of capric acid, nonanoic acid or n-octanoic acid. The astaxanthin deep eutectic solvent composed of component A and component B in a molar ratio of 1:2 to 1:8 can effectively dissolve astaxanthin and increase the astaxanthin content in the solvent.

[0005] The emulsion disclosed in the above patent is relatively complex, so it is necessary to simplify the preparation of astaxanthin emulsion and adapt it to industrial production needs. At the same time, attention should also be paid to issues such as the loading rate, stability, and bioaccessibility of astaxanthin in the simplified emulsion, and simplification should not be pursued blindly. Summary of the invention

[0006] In order to solve the above technical problems, the present invention provides an astaxanthin spirulina emulsion with a high astaxanthin loading rate, wherein the astaxanthin spirulina emulsion is composed of the following components in terms of mass percentage:

[0007] Spirulina powder 3.6-6wt%, astaxanthin 0.14-0.22wt%, edible oil 69.78-69.86wt%, water 24-26.4wt%.

[0008] Furthermore, when the proportion of astaxanthin in the astaxanthin spirulina emulsion is 0.14%-0.18%, the composition of the astaxanthin spirulina emulsion is: 6wt% spirulina powder, 0.14%-0.18%wt% astaxanthin, 69.82-69.86wt% edible oil, and 24wt% water.

[0009] Furthermore, when the proportion of astaxanthin in the astaxanthin spirulina emulsion is 0.20%-0.22%, the composition of the astaxanthin spirulina emulsion is: 5.4wt% spirulina powder, 0.20%-0.22%wt% astaxanthin, 69.78-69.8wt% edible oil, and 24.6wt% water.

[0010] Preferably, the composition of the astaxanthin spirulina emulsion is: 5.4wt% spirulina powder, 0.20wt% astaxanthin, 69.80wt% edible oil, and 24.6wt% water.

[0011] Furthermore, the edible oil includes one or more of soybean oil, peanut oil, corn oil, sunflower oil, and sesame oil.

[0012] Application of the astaxanthin spirulina emulsion with high astaxanthin loading rate provided by the present invention in the food field.

[0013] The present invention also provides a method for preparing the astaxanthin spirulina emulsion with a high astaxanthin loading rate, the preparation method comprising the following steps:

[0014] (1) mixing spirulina powder with water and stirring to obtain a spirulina suspension;

[0015] (2) mixing edible oil and astaxanthin, and stirring to obtain soybean oil containing astaxanthin;

[0016] (3) The spirulina suspension and soybean oil containing astaxanthin are mixed in a ratio of 3-5:5-7, and sheared at high speed to obtain an astaxanthin spirulina emulsion.

[0017] Furthermore, in step (1), the mass ratio of spirulina powder to water is 3.6-6:24-26.4.

[0018] Furthermore, in step (1), the stirring is performed at a rotation speed of 500 to 2000 rpm for 5 to 20 minutes.

[0019] Furthermore, the edible oil in step (2) includes one or more of soybean oil, peanut oil, corn oil, sunflower oil, and sesame oil.

[0020] Furthermore, in step (2), the mass ratio of edible oil to astaxanthin is 69.78-69.8:0.14-0.22.

[0021] Furthermore, in step (2), the stirring is performed at a rotation speed of 500 to 2000 rpm for 10 to 24 hours.

[0022] Furthermore, in step (3), the high-speed shearing is performed at a rotation speed of 8000 to 12000 rpm for 1 to 5 minutes.

[0023] The present invention also provides a canned cat food with antioxidant and intestinal regulation effects, which is composed of the following ingredients in percentage by mass: 48-52% of yellowfin tuna, 8-10% of astaxanthin spirulina emulsion, 30-35% of drinking water, 0.3-0.5% of xylose, 0.3-0.5% of guar gum, 0.1-0.3% of glycine, 0.1-0.3% of fructooligosaccharide, 0.1-0.3% of mannooligosaccharide, 0.1-0.3% of taurine, 0.15-0.3% of vitamin mixture (0.02-0.04% of vitamin D3, 0.03-0.04% of vitamin B1, 0.03-0.04% of vitamin B2, 0.03-0.04% of vitamin B6, 0.03-0.04% of vitamin E 0.03-0.04%, folic acid 0.01-0.04%), sodium hyaluronate 0.05-0.06%; the sum of the mass percentages of each component is 100%.

[0024] Beneficial effects of the present invention:

[0025] The present invention prepares an astaxanthin spirulina emulsion with a high astaxanthin loading rate, the emulsion can achieve an astaxanthin loading of more than 95%, and the preparation method is very simple, and the raw materials used are small, so the astaxanthin emulsion is suitable for industrial production. At the same time, the astaxanthin spirulina emulsion also has excellent stability, good fluidity and bioaccessibility, can stably exist at 5-85°C, pH 3-11 or a sodium ion concentration of 0.1-0.9 mol / L, and has broad market application prospects. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 This is a static picture of the astaxanthin spirulina emulsion of Example 2, wherein the proportion in the figure is the mass percentage of spirulina powder in the water phase, the left is a static state, and the right is an inverted static state.

[0027] Figure 2 This is a picture of the microstructure of astaxanthin spirulina emulsion, where the scale in the figure is the mass percentage of spirulina powder in the aqueous phase, and the length represented by the scale bar is 5 μm.

[0028] Figure 3 This is the frequency scanning test chart of astaxanthin spirulina emulsion.

[0029] Figure 4 This is the shear viscosity test chart of astaxanthin spirulina emulsion.

[0030] Figure 5 This is the strain scanning test diagram of astaxanthin spirulina emulsion.

[0031] Figure 6 This is the astaxanthin residual rate of astaxanthin-containing Spirulina emulsion under light-protected storage.

[0032] Figure 7 is the astaxanthin residual rate of astaxanthin spirulina emulsion under light.

[0033] Figure 8 The residual rate of astaxanthin in spirulina emulsion under ultraviolet irradiation.

[0034] Fig. 9 Changes in free fatty acid content.

[0035] Fig.10 This is the microscopic morphology of astaxanthin spirulina emulsion after digestion.

[0036] Fig.11 Bioaccessibility of astaxanthin in spirulina emulsion.

[0037] Fig.12 DPPH free radical scavenging for astaxanthin spirulina emulsion

[0038] Fig.13 This is the appearance of astaxanthin spirulina emulsion at different temperatures.

[0039] Fig.14 The microscopic morphology of astaxanthin spirulina emulsion at different temperatures.

[0040] Fig.15 This is the appearance of astaxanthin spirulina emulsion at different pH values.

[0041] Fig.16 The microscopic morphology of astaxanthin spirulina emulsion at different pH values.

[0042] Fig.17 This is the appearance morphology of astaxanthin spirulina emulsion at different sodium ion concentrations.

[0043] Fig.18The microscopic morphology of astaxanthin spirulina emulsion at different sodium ion concentrations.

[0044] Fig.19 These are pictures of the astaxanthin spirulina emulsion in Comparative Example 1, with the left picture showing the state at the beginning of the standing, and the right picture showing the state after one hour of standing. DETAILED DESCRIPTION

[0045] Source of raw materials

[0046] Spirulina powder was purchased from Shanghai Kuoquan Biotechnology Co., Ltd.; astaxanthin was purchased from Shenzhen Lefu Technology Co., Ltd.; unless otherwise specified, other raw materials used were common commercial products.

[0047] Example 1

[0048] Mix spirulina powder and water in proportion, and then use a magnetic stirrer to stir at a rotation speed of 1000 rpm for 15 minutes to obtain a spirulina suspension; mix soybean oil and astaxanthin in proportion and stir for 24 hours to obtain soybean oil dissolved with astaxanthin; mix the spirulina suspension and soybean oil dissolved with astaxanthin in a ratio of 3:7; use a high-speed shear disperser to uniformly shear the mixture at a rotation speed of 12000 rpm for 2 minutes to obtain astaxanthin spirulina emulsion.

[0049] The dosage of astaxanthin was adjusted so that its proportion in the astaxanthin spirulina emulsion was 0.14wt%, 0.16wt%, 0.18wt%, 0.20wt% and 0.22wt%, respectively. The dosage of spirulina powder was adjusted so that its concentration in the spirulina suspension was 12wt%, 14wt%, 16wt%, 18wt% and 20wt%, respectively, that is, its proportion in the astaxanthin spirulina emulsion was 3.6wt%, 4.2wt%, 4.8wt%, 5.4wt% and 6wt%, respectively. 25 astaxanthin spirulina emulsions with different proportions were prepared.

[0050] The astaxanthin loading rate of the above-mentioned astaxanthin spirulina emulsion was measured. The measurement process is: at room temperature of 25°C, 200 μL of astaxanthin spirulina emulsion and 4800 μL of organic solvent (methanol: dichloromethane = 1: 2 (v / v)) were mixed in a centrifuge tube, shaken for 1 minute until completely mixed, and then the mixed solution was centrifuged at 8000 rpm for 15 min to remove insoluble impurities and take the supernatant. The optical density (OD) value of the supernatant was measured at 488 nm using an ultraviolet spectrophotometer, and the OD value of the separate oil phase was measured in the same way. The AXT concentration (μg / mL) was calculated according to the AXT standard curve (y = 0.71387x + 0.00155, R2 = 0.999), and the results are shown in Table 1 below.

[0051] Table 1

[0052]

[0053] As shown in Table 1, when the astaxanthin proportion is 0.14%-0.18%, increasing the amount of spirulina powder can increase the loading rate of astaxanthin, and when the spirulina powder increases to 20%, that is, when it accounts for 6wt% in the astaxanthin spirulina emulsion, the loading rate of astaxanthin is close to saturation. In addition, when the astaxanthin proportion is 0.20%-0.22%, increasing the amount of spirulina powder can also increase the loading rate of astaxanthin, but when the amount of spirulina powder exceeds 18%, that is, after exceeding 5.4wt% in the astaxanthin spirulina emulsion, the loading rate of astaxanthin does not increase, but decreases. It is speculated that this is because the increase in the amount of spirulina will cause part of the spirulina powder to be unused, making the emulsion inhomogeneous, so after the increase in the amount of astaxanthin, the loading rate is affected.

[0054] Therefore, an astaxanthin emulsion suitable for industrial production is not to simply add more astaxanthin or more spirulina, but to explore the concentration of suitable astaxanthin and spirulina powder. In the emulsion of the present invention, when the astaxanthin proportion is 0.14%-0.18%, the aqueous phase with a spirulina concentration of 20wt% should be selected to prepare the emulsion. At this time, adding spirulina will cause a waste of spirulina, and the astaxanthin loading rate will not be further improved. At the same time, too much spirulina is not conducive to the uniformity of the emulsion; when the astaxanthin proportion is 0.20%-0.22%, the aqueous phase with a spirulina concentration of 18wt% should be selected to prepare the emulsion. Too much spirulina will reduce the loading rate of astaxanthin; in addition, further increasing the proportion of astaxanthin in the emulsion, it can be seen that the loading amount of astaxanthin will not be higher (no more than 96%), which means that even if there will be more astaxanthin in the emulsion, more astaxanthin will be wasted and not loaded. Therefore, for industrial production, the most economical, effective and least wasteful emulsion preparation scheme should be: by mass fraction, 5.4wt% spirulina powder, 0.20wt% astaxanthin, 69.80wt% soybean oil and 24.6wt% water.

[0055] Example 2

[0056] Five emulsions of astaxanthin and spirulina were prepared, with astaxanthin accounting for 0.20% and spirulina accounting for 12wt%, 14wt%, 16wt%, 18wt% and 20wt% in the aqueous phase, and the emulsions were allowed to stand and their microstructures were observed. Figure 1 It can be seen that the astaxanthin spirulina emulsion is a uniform and delicate green emulsion with rich color and smooth texture, without obvious stratification and precipitation. Figure 2 It can be seen that within this ratio range (the mass percentage of spirulina powder in the water phase is 12%-20%), the emulsion droplets have a good morphology, the emulsion exhibits high stability and uniformity, and can maintain a good dispersion state.

[0057] In order to study parameters such as emulsion fluidity, the rheological properties of the above-mentioned astaxanthin spirulina emulsion were characterized at room temperature using a rheometer (Discovery HR-1, TA Instruments, Delaware, USA). The frequency sweep test was performed in the frequency range of 0.1 to 10 Hz at a fixed strain of 0.5%. The shear viscosity test was performed at a shear rate of 0.1 to 100 s-1. The strain sweep test was performed at a fixed angular frequency of 10 rad / s and a strain range of 0.8 to 1000%. All rheological measurements were performed in the linear viscoelastic region. The results are shown in Figure 2. Figures 3 to 5 (The proportion in the figure is the mass percentage of spirulina powder in the water phase).

[0058] Figure 3 As shown, in the range of 12 wt % to 20 wt % of the spirulina powder concentration, the storage modulus (G′) of the emulsion is always higher than the loss modulus (G″), indicating that the emulsion is mainly elastically deformed and has a stable structure. Figure 4 As shown in the figure, with the increase of Spirulina powder concentration, the gel strength and viscosity of the emulsion gradually increased, which was attributed to the enhancement of the depletion attraction between droplets, which made the emulsion form a dense network structure and improved its rheological properties. Figure 5 The results showed that the emulsion had excellent thixotropic recovery properties, and its recovery rate exceeded 70% even at high concentrations, ensuring the structural stability of the emulsion during processing and storage. The rheological properties of the astaxanthin spirulina emulsion showed excellent stability and suitable fluidity, which could maintain structural integrity and dispersion uniformity during processing and storage, and this fluidity could be regulated by controlling the ratio of spirulina powder to water.

[0059] Example 3

[0060] Five kinds of astaxanthin spirulina emulsions with astaxanthin content of 0.20% and spirulina content of 12wt%, 14wt%, 16wt%, 18wt% and 20wt% in the aqueous phase were stored at room temperature of 25°C under visible light and dark conditions for 15 days, respectively. The residual amount of astaxanthin was measured at 0, 3, 6, 9, 12 and 15 days to study the stability of astaxanthin in the emulsions. The results are shown in Figure 2. Figures 6 to 8 As shown (the proportion in the figure is the mass percentage of Spirulina powder in the aqueous phase).

[0061] The results show that astaxanthin spirulina emulsion has a significant protective effect on astaxanthin under conditions of dark storage, light and ultraviolet irradiation. Under dark conditions, the emulsion forms a dense protective layer through the phycobilisome particles, effectively blocking astaxanthin from contact with air. Emulsions with a concentration of more than 18wt% can increase the astaxanthin residual rate by more than 25%; under light, the emulsion provides a shading effect through a higher droplet coverage, and the astaxanthin residual rate can be increased by up to 60%; under ultraviolet irradiation, the three-dimensional network structure formed by the emulsion can effectively scatter ultraviolet waves, increasing the astaxanthin residual rate by more than 50%. In addition, the antioxidant activity of spirulina itself further enhances the protective ability of astaxanthin.

[0062] Example 4

[0063] Five astaxanthin-spirulina emulsions with astaxanthin accounting for 0.20% and spirulina accounting for 12wt%, 14wt%, 16wt%, 18wt% and 20wt% in the aqueous phase were used for in vitro digestion simulation using standard artificial gastric juice and artificial intestinal juice (all purchased from Beijing Regen Biotechnology Co., Ltd.).

[0064] The emulsion sample and soybean oil containing 0.16 wt% astaxanthin were added to deionized water, and then 7.50 mL of artificial gastric juice was added to adjust the pH to 2.0. The mixture was incubated on a shaker at 37 ° C at 100 rpm for 2 hours, and then the emulsion micromorphology was observed using a fluorescent inverted microscope. After digestion by gastric juice, the pH was quickly adjusted to 7.0, 10 mL of artificial intestinal juice was added, and the mixture was incubated in a sand bath at 37 ° C at 100 rpm for 2 hours, and then the emulsion micromorphology was observed using a fluorescent inverted microscope. During this process, 0.01 mol / L NaOH was titrated every 5 minutes to maintain the pH at 7.0. The percentage of free fatty acids (FFA) was calculated based on the NaOH consumption using the formula: FFA (%) = (VNaOH (t) × MNaOH × Mlipid) / (2 × Wlipid) × 100, where VNaOH (t) is the volume of NaOH consumed, MNaOH is the molar concentration of NaOH, Mlipid is the molecular weight of soybean oil (880 g / mol), and Wlipid is the weight of soybean oil. Figures 9-10 shown.

[0065] Depend on Fig. 9 It can be seen that the emulsion system helps promote the release of fatty acids and can play a role in regulating intestinal health and enhancing intestinal digestion and absorption function. Fig.10It can be seen that the astaxanthin spirulina emulsion aggregates after gastric digestion and the degree of degradation is not large, and there are almost no droplets after intestinal digestion, indicating that most of the emulsion is decomposed in the intestine and most of the astaxanthin is released in the intestine. The optimization of the emulsion structure makes fatty acids easier to release in the intestine, thereby improving their absorption efficiency, indicating that the emulsion has potential in improving the digestion and absorption of fat-soluble nutrients in the intestine.

[0066] Example 5

[0067] The mixed solution after gastrointestinal digestion of Example 4 was centrifuged at 15000×g for 1 hour at 4°C, and the micellar layer was extracted using a 1:3 solvent volume ratio of methanol and dichloromethane. The absorbance was measured using a UV / Vis spectrophotometer at 450nm, and the bioaccessibility of astaxanthin was calculated using the formula: Bioaccessibility (%) = (C micellar layer / C initial emulsion) × 100, where C micellar layer is the astaxanthin content in the micellar layer, and C initial emulsion is the astaxanthin content in the initial emulsion. The results are shown in Fig.11 shown.

[0068] The results showed that the astaxanthin spirulina emulsion significantly improved the bioaccessibility of astaxanthin, indicating that the emulsion system can improve the stability and release characteristics of astaxanthin, thereby enhancing its absorption and utilization in the intestine. This shows that Spirulina Pickering emulsion has the potential to promote the absorption of fat-soluble nutrients in the intestine and improve digestion and absorption efficiency, thereby helping to regulate intestinal health. In addition, the beneficial components of spirulina itself may also help maintain the balance of intestinal microecology and further support intestinal function.

[0069] Example 6

[0070] In order to verify the antioxidant capacity of astaxanthin spirulina emulsion, 5 astaxanthin spirulina emulsions with astaxanthin accounting for 0.20% and spirulina accounting for 12wt%, 14wt%, 16wt%, 18wt% and 20wt% in the water phase were taken for the determination of DPPH radical scavenging activity. 2mL of emulsion sample, soybean oil containing 0.16wt% astaxanthin and 2mL of DPPH solution (0.7mg DPPH and 100mL ethanol) were taken and mixed respectively to analyze the DPPH radical scavenging activity of astaxanthin spirulina emulsion. The above samples were reacted in the dark for 15 minutes, and the absorbance was measured at 517nm. The antioxidant activity was calculated by the following formula: DPPH radical scavenging activity (%) = (1-Aspect / Awater) × 100. Where Asample is the absorbance of the sample at 517nm, and Awater is the absorbance of water at 517nm. The results are as shown in the figure. Fig.12 shown.

[0071] The results showed that the DPPH free radical scavenging activity of astaxanthin spirulina emulsion was improved, indicating that the emulsion had strong antioxidant capacity. By improving the DPPH free radical scavenging ability, astaxanthin spirulina emulsion can effectively neutralize free radicals, slow down oxidative stress reactions, and protect cells from oxidative damage.

[0072] Example 7

[0073] In order to detect the stability of the emulsion in process operations at different temperatures, different salt concentrations and pH values, relevant stability tests were conducted. The astaxanthin spirulina emulsion (astaxanthin accounted for 0.20%, and the concentration of spirulina in the aqueous phase was 18wt%) was placed at different temperatures (5, 25, 45, 65, 85°C), different pH values ​​(pH3, 5, 7, 9, 11), and different sodium ion concentrations (0.1, 0.3, 0.5, 0.7, 0.9 mol / L) to observe the changes in its appearance. The results are as follows Figures 13 to 18 shown.

[0074] Depend on Fig.13 , Fig.15 , Fig.17 It can be seen that astaxanthin spirulina emulsion can maintain a stable appearance structure within different temperature, pH, and sodium ion concentration ranges, without stratification or precipitation, and only under certain conditions does the green color become lighter. Fig.14 , Fig.16 , Fig.18 It can be seen from the microstructure of the emulsion that under different conditions, the emulsion droplets can maintain a good state without demulsification. This shows that the astaxanthin spirulina emulsion has strong stability when facing different temperature treatments in industrial production, and can maintain the structural stability of the emulsion in different salt concentrations and pH values, which can all show that the emulsion has excellent stability when facing different environmental conditions.

[0075] Comparative Example 1

[0076] Mix spirulina powder and water in proportion, and then use a magnetic stirrer to stir at a rotation speed of 1000 rpm for 15 minutes to obtain a spirulina suspension; mix soybean oil and astaxanthin in proportion and stir for 24 hours to obtain soybean oil dissolved with astaxanthin; mix the spirulina suspension and soybean oil dissolved with astaxanthin in a ratio of 3:7; use a high-speed shear disperser to uniformly shear the mixture at a rotation speed of 12000 rpm for 2 minutes to obtain astaxanthin spirulina emulsion.

[0077] The amount of astaxanthin was adjusted so that its proportion in the astaxanthin spirulina emulsion was 0.20wt%. The amount of spirulina powder was adjusted so that its concentration in the spirulina suspension was 2wt%, 4wt%, 6wt%, 8wt% and 10wt%, respectively, that is, the proportions in the astaxanthin spirulina emulsion were 0.6wt%, 1.2wt%, 1.8wt%, 2.4wt% and 3wt%, respectively, to prepare 5 astaxanthin spirulina emulsions with different proportions.

[0078] like Fig.19 As shown in the figure, the emulsion prepared with a lower concentration of spirulina powder was separated after standing for one hour. This shows that when the mass percentage of spirulina powder in the water phase is 10% or less, the stability of the prepared astaxanthin spirulina emulsion is poor and it is not suitable for subsequent product applications.

[0079] Example 8

[0080] A canned cat food with antioxidant and intestinal regulating effects consists of the following ingredients in percentage by mass: 52% of yellowfin tuna, 10% of astaxanthin spirulina emulsion, 30% of drinking water, 0.3% of xylose, 0.3% of guar gum, 0.1% of glycine, 0.1% of fructooligosaccharide, 0.1% of manno-oligosaccharide, 0.1% of taurine, 0.15% of vitamin mixture (0.02% of vitamin D3, 0.03% of vitamin B1, 0.03% of vitamin B2, 0.03% of vitamin B6, 0.03% of vitamin E, and 0.01% of folic acid), and 0.05% of sodium hyaluronate; the percentage by mass of each component is 100%.

[0081] The astaxanthin spirulina emulsion consists of the following components in terms of mass percentage: spirulina powder: 5.4%, astaxanthin: 0.20%, soybean oil: 69.80%, and water: 24.6%.

[0082] The specific processing steps of the preparation method are as follows:

[0083] The first step: mixing the fish meat, astaxanthin spirulina emulsion, drinking water, xylose, guar gum, glycine, manno-oligosaccharide, fructo-oligosaccharide, taurine, sodium hyaluronate, vitamin D3, vitamin B1, vitamin B2, vitamin B6, vitamin E, and folic acid according to proportion;

[0084] Step 2: Fill and seal the mixed canned ingredients;

[0085] Step 3: sterilize the sealed canned food at 121°C for 30 minutes to obtain the finished canned food.

[0086] The embodiments provided above are not intended to limit the scope of the present invention, and the steps described are not intended to limit the execution order thereof. Those skilled in the art may make obvious improvements to the present invention in combination with existing common knowledge, which also fall within the scope of protection defined by the claims of the present invention.

Claims

1. An astaxanthin spirulina emulsion with a high astaxanthin loading rate, characterized in that: The astaxanthin spirulina emulsion is composed of the following components in terms of mass percentage: Spirulina powder 3.6-6wt%, astaxanthin 0.14-0.22wt%, edible oil 69.78-69.86wt%, water 24-26.4wt%.

2. The astaxanthin spirulina emulsion according to claim 1, characterized in that: When the proportion of astaxanthin in the astaxanthin spirulina emulsion is 0.14%-0.18%, the composition of the astaxanthin spirulina emulsion is: 6wt% of spirulina powder, 0.14%-0.18%wt of astaxanthin, 69.82-69.86wt% of edible oil, and 24wt% of water.

3. The astaxanthin spirulina emulsion according to claim 1, characterized in that: When the proportion of astaxanthin in the astaxanthin spirulina emulsion is 0.20%-0.22%, the composition of the astaxanthin spirulina emulsion is: 5.4wt% spirulina powder, 0.20%-0.22%wt% astaxanthin, 69.78-69.8wt% edible oil, and 24.6wt% water.

4. The astaxanthin spirulina emulsion according to claim 1, characterized in that: The composition of the astaxanthin spirulina emulsion is: 5.4wt% of spirulina powder, 0.20wt% of astaxanthin, 69.80wt% of edible oil, and 24.6wt% of water.

5. The astaxanthin spirulina emulsion according to any one of claims 1 to 4, characterized in that: The edible oil includes one or more of soybean oil, peanut oil, corn oil, sunflower oil and sesame oil.

6. Use of the astaxanthin spirulina emulsion according to any one of claims 1 to 5 in the food field.

7. The method for preparing the astaxanthin spirulina emulsion according to any one of claims 1 to 5, characterized in that: The preparation method comprises the following steps: (1) mixing spirulina powder with water and stirring to obtain a spirulina suspension; (2) mixing edible oil and astaxanthin, and stirring to obtain soybean oil containing astaxanthin; (3) The spirulina suspension and soybean oil containing astaxanthin are mixed in a ratio of 3-5:5-7, and sheared at high speed to obtain an astaxanthin spirulina emulsion.

8. The preparation method according to claim 7, characterized in that: In step (1), the mass ratio of spirulina powder to water is 3.6-6:24-26.4; and in step (2), the mass ratio of edible oil to astaxanthin is 69.78-69.8:0.14-0.

22.

9. The preparation method according to claim 7, characterized in that: In step (1), stirring is performed at a rotation speed of 500 to 2000 rpm for 5 to 20 minutes; in step (2), stirring is performed at a rotation speed of 500 to 2000 rpm for 10 to 24 hours; in step (3), high-speed shearing is performed at a rotation speed of 8000 to 12000 rpm for 1 to 5 minutes.

10. A canned cat food with antioxidant and intestinal regulating effects, characterized in that: The invention comprises the following ingredients in percentage by mass: 48-52% of yellowfin tuna, 8-10% of the astaxanthin spirulina emulsion according to any one of claims 1 to 5, 30-35% of drinking water, 0.3-0.5% of xylose, 0.3-0.5% of guar gum, 0.1-0.3% of glycine, 0.1-0.3% of fructooligosaccharide, 0.1-0.3% of manno-oligosaccharide, 0.1-0.3% of taurine, 0.15-0.3% of vitamin mixture (0.02-0.04% of vitamin D3, 0.03-0.04% of vitamin B1, 0.03-0.04% of vitamin B2, 0.03-0.04% of vitamin B6, 0.03-0.04% of vitamin E, 0.01-0.04% of folic acid), and 0.05-0.06% of sodium hyaluronate; the sum of the percentages by mass of each component is 100%.

Images