Functional jelly containing sulforaphane as well as preparation method and application of functional jelly

Abstract

The invention discloses functional jelly containing sulforaphane and a preparation method and application of the functional jelly, and belongs to the technical field of food processing.The sulforaphane lipidosome is prepared through a lipidosome technology, the sulforaphane is wrapped in the lipidosome, a phospholipid double-layer membrane of the lipidosome can play a role of a physical barrier, and therefore the functional jelly containing the sulforaphane is prepared. The method has the advantages that the contact between the sulforaphane and external environmental factors is reduced, the stability of the sulforaphane is improved, and the processing condition of the jelly is controlled to be lower than 40 DEG C, so that the degradation of the sulforaphane is reduced; meanwhile, the sulforaphane is combined with the spina date seeds and the poria cocos, so that the fishy smell brought by sodium alginate in the jelly can be covered, and the emotion regulation function can be enhanced through a synergistic effect.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a functional jelly containing sulforaphane, and a preparation method and application thereof. Background Art

[0002] As mental health issues are increasingly valued, consumers' demand for food and beverages that can improve mood, relieve stress and anxiety has increased significantly. Currently, the mainstream raw materials used in products on the market that focus on emotional health effects mainly include probiotics, sugar alcohols, GABA, etc. The market is highly homogenized and the product efficacy is not obvious.

[0003] There are functional foods on the market that claim to contain sulforaphane to provide mood regulation functions. Sulforaphane can protect brain neurons by acting on the central nervous system, thereby relieving negative emotions such as anxiety and depression.

[0004] Sulforaphane is an unstable compound that is easily degraded by factors such as light, heat, and oxygen. Current products directly add broccoli seed water extract to provide sulforaphane, which not only has an extremely low content of active ingredients, but also has poor thermal stability. Heating at temperatures above 40°C will cause inactivation, thereby affecting its effective content in the final product. Summary of the invention

[0005] Purpose of the invention: In order to overcome the deficiencies in the prior art, the present invention provides a functional jelly containing sulforaphane and a preparation method and application thereof. Sulforaphane is directly added to the functional jelly, the stability of sulforaphane is improved by liposome technology, and the jelly processing conditions are controlled to be lower than 40°C, thereby reducing the degradation of sulforaphane.

[0006] Technical solution: To achieve the above purpose, the present invention adopts the following technical solution:

[0007] A method for preparing a functional jelly containing sulforaphane, comprising the following steps:

[0008] S1: Preparation of sulforaphane liposomes: Sulforaphane extracted from broccoli seeds was selected as the raw material, microalgae phospholipids and cholesterol (mass ratio 9:1) were dissolved in chloroform-methanol solvent (volume ratio 2:1) to form a uniform solution, sulforaphane was added at a mass ratio of microalgae phospholipids:sulforaphane of 10:1, and the organic solvent was evaporated under reduced pressure at 30°C to form a uniform film of phospholipids and sulforaphane on the container wall; an appropriate amount of phosphate buffer was added, mixed evenly, and then placed in a water bath at 55°C for 2h to hydrate to form sulforaphane-loaded liposomes. A 1.5mg / mL chitosan solution was prepared and mixed with an equal volume of nanoparticles loaded with chitosan solution, stirred continuously at 200rpm for 4h, and then ultrasonicated at 100W for 5 minutes to obtain liposomes with smaller particle size and more uniform distribution, and cooled in an ice water bath;

[0009] S2: preparing jelly: mixing the prepared sulforaphane liposomes with other raw materials and molding them to obtain a functional jelly containing sulforaphane.

[0010] The functional jelly containing sulforaphane prepared by the above method comprises the following components by weight: 0.5-1.2 parts of sulforaphane liposomes, 3-5 parts of jujube seed powder, 3-5 parts of tuckahoe powder, 12-16 parts of white sugar, 2.2-3 parts of sodium alginate, 1-2 parts of a compound thickener, and an appropriate amount of water.

[0011] The phosphate buffer is a mixed solution of NaH2PO4 and Na2HPO4, with a pH of 6.5. The pH of the phosphate buffer will affect the liposome encapsulation efficiency, which first increases and then decreases with the increase of pH. The encapsulation efficiency is best under the condition of pH 6.5.

[0012] The functional jelly containing sulforaphane can be used to provide mood regulation function.

[0013] Beneficial effects: The present invention provides a functional jelly containing sulforaphane and a preparation method and application thereof. Compared with the prior art, the beneficial effects are as follows:

[0014] 1) The present invention prepares extremely unstable sulforaphane into liposomes. By encapsulating sulforaphane in liposomes, the phospholipid bilayer membrane of the liposomes can act as a physical barrier, reducing the contact of sulforaphane with external environmental factors, thereby improving the stability of sulforaphane. This improvement in stability is very important for preparing functional jelly, because jelly will experience different environmental conditions during processing, storage and sales. Stable sulforaphane can ensure that the functional jelly effectively exerts its health care function within the shelf life.

[0015] 2) After the sulforaphane encapsulated by the liposomes of the present invention enters the human body, the structure of the liposomes helps to improve the bioavailability of sulforaphane. The liposomes can interact with biological membranes such as the intestinal mucosa, and better deliver sulforaphane to cells in the body through fusion or endocytosis, so that sulforaphane can more effectively exert its physiological function, thereby enhancing the health care effect of the functional jelly.

[0016] 3) The microalgae phospholipid selected by the present invention can be obtained by large-scale cultivation of microalgae through biotechnology, which has the advantage of sustainability; the microalgae phospholipid has a high content of unsaturated fatty acids, and the formed liposome membrane has better fluidity. In addition to the basic structure of the bilayer, the microalgae phospholipid also contains carotenoids, chlorophyll and antioxidant components, which can protect the liposome from oxidative damage and enhance the stability of the liposome; the combination of cholesterol is conducive to increasing the rigidity of the membrane and making the bilayer structure of lecithin more stable, but too high an addition amount will destroy the structure of the membrane, so controlling the ratio of lecithin to cholesterol to 5:1 has the best effect.

[0017] 3) The ultrasonic treatment step used in the preparation process of the present invention can effectively reduce the particle size of the liposomes and make them more evenly distributed. The longer the ultrasonic time, the smaller the liposome particle size and the more complete the embedding. However, if the time is too long, the phospholipid bilayer structure will be destroyed, so it is best to control it within 5 minutes. This is not only conducive to the uniform dispersion of the liposomes in the functional jelly, but also improves the taste and visual effect of the product. When consumers eat the functional jelly, they can ingest sulforaphane more evenly, ensuring the consistency and reliability of the product function.

[0018] 4) The present invention controls the jelly processing conditions to be lower than 40° C., thereby reducing the degradation of sulforaphane and increasing the effective content of sulforaphane in the jelly.

[0019] 5) The present invention combines sulforaphane with the edible and medicinal Ziziphus jujuba seeds and Poria cocos for the first time, which can not only cover the fishy smell caused by sodium alginate in the jelly, but also enhance the mood regulation function through synergistic effects. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Attached Figure 1 The following is a comparison diagram of the appearance of the jellies prepared in the embodiments of the present invention and the comparative examples. DETAILED DESCRIPTION

[0021] The present invention will be further described below in conjunction with the accompanying drawings and specific embodiments.

[0022] Preparation of sulforaphane liposomes

[0023] Preparation of sulforaphane liposomes: sulforaphane extracted from broccoli seeds was selected as the raw material, microalgae phospholipids and cholesterol (mass ratio 9:1) were dissolved in chloroform-methanol solvent (volume ratio 2:1) to form a uniform solution, sulforaphane was added at a mass ratio of microalgae phospholipids:sulforaphane of 10:1, and the organic solvent was evaporated under reduced pressure at 30°C to form a uniform film of phospholipids and sulforaphane on the container wall; an appropriate amount of phosphate buffer (pH 6.5) was added, mixed evenly, and then placed in a water bath at 55°C for 2h to hydrate to form sulforaphane-loaded liposomes. A 1.5 mg / mL chitosan solution was prepared and mixed with an equal volume of nanoparticles loaded with chitosan solution, stirred continuously at 200 rpm for 4h, and then ultrasonically treated at 100 W for 5 minutes to obtain liposomes with smaller particle size and more uniform distribution, and cooled in an ice water bath to obtain sulforaphane liposomes.

[0024] Example 1

[0025] Take 14g of white sugar, 2.6g of sodium alginate, 1.5g of compound thickener, 0.8g of sulforaphane liposome, 2g of jujube seed powder, 3g of poria powder, and 176g of water, dissolve the compound thickener in about 5g of water to prepare a compound thickener liquid; dissolve sodium alginate in the remaining water, and stir with a stirrer for 30 minutes until it is evenly dissolved; quickly stir the sodium alginate gel in the same direction, add the compound thickener liquid to the gel, and stir quickly for 10-20s until it is uniform; slowly pour white sugar, jujube seed powder, poria powder, and sulforaphane liposome into the gel in turn and mix quickly; let it stand for 2 minutes to degas; slowly inject the gel into the mold, let it stand for 2-3 hours, and it can be formed.

[0026] Example 2

[0027] Take 12g of white sugar, 2.2g of sodium alginate, 1.8g of compound thickener, 0.5g of sulforaphane liposome, 5g of jujube seed powder, 3g of poria powder, and 175.5g of water; dissolve the compound thickener in about 5g of water to prepare a compound thickener liquid; dissolve sodium alginate in the remaining water, and stir with a stirrer for 30 minutes until it is evenly dissolved; quickly stir the sodium alginate gel in the same direction, add the compound thickener liquid to the gel, and stir quickly for 10-20s until it is uniform; slowly pour white sugar, jujube seed powder, poria powder, and sulforaphane liposome into the gel in turn and mix quickly; let it stand for 2 minutes to degas; slowly inject the gel into the mold, let it stand for 2-3 hours, and it can be formed.

[0028] Example 3

[0029] Take 16g of white sugar, 3g of sodium alginate, 1.8g of compound thickener, 1.2g of sulforaphane liposome, 4g of jujube seed powder, 3g of poria powder, and 171g of water; dissolve the compound thickener in about 5g of water to prepare a compound thickener liquid; dissolve sodium alginate in the remaining water, and stir with a stirrer for 30 minutes until it is evenly dissolved; quickly stir the sodium alginate gel in the same direction, add the compound thickener liquid to the gel, and stir quickly for 10-20s until it is uniform; slowly pour white sugar, jujube seed powder, poria powder, and sulforaphane liposome into the gel in turn and mix quickly; let it stand for 2 minutes to degas; slowly inject the gel into the mold, let it stand for 2-3 hours, and it can be formed.

[0030] The jelly of Example 2 in the above embodiments has a better molding effect, moderate toughness, is not easy to break, has a lighter fishy smell of sodium alginate, and has better color, taste and smell. Experiments show that the jelly molding effect prepared by adding 1.1% sodium alginate and 0.9% compound thickener is relatively good, and the three-dimensional network structure of the gel jointly constructed by the two is strong enough. With the increase of the amount of sodium alginate added, the gel network becomes denser, and the toughness of the jelly will gradually increase and become more elastic. However, if too much is added, the gel will be uneven, water will precipitate, and the fishy smell of sodium alginate will be heavier, affecting the overall structure and flavor of the jelly. Therefore, the addition ratio of sodium alginate and compound thickener is controlled, as in Example 2, the effect is better. The addition of sour jujube seeds and poria powder can cover the peculiar smell of sulforaphane to a certain extent. Sulforaphane belongs to the isothiocyanate compound, which contains sulfur atoms and nitrogen atoms in its structure, giving it a bitter taste, similar to the strong taste of broccoli when it is overcooked or eaten raw. Ziziphus jujuba seed powder has a unique sweet and sour flavor, while Poria cocos powder has a lighter taste. The two can be mixed to produce a synergistic effect. Increasing the content of both in the formula, especially the Ziziphus jujuba seed powder, can better mask the odor of sulforaphane by using the sweet and sour taste of Ziziphus jujuba seed as the main masking flavor and the light taste of Poria cocos powder as an auxiliary. This can better mask the odor of sulforaphane to a certain extent, making the jelly taste more acceptable.

[0031] Comparative Example 1

[0032] No sulforaphane liposomes were added, and the components included 12g of white sugar, 2.2g of sodium alginate, 1.8g of compound thickener, 5g of jujube seed powder, 3g of Poria powder, and 176g of water;

[0033] Preparation steps: dissolve about 5g of the compound thickener in water to prepare a compound thickener liquid; dissolve sodium alginate in the remaining water, and stir with a stirrer for 30 minutes until it is evenly dissolved; quickly stir the sodium alginate gel in the same direction, add the compound thickener liquid to the gel, and stir quickly for 10-20 seconds until it is uniform; slowly pour white sugar, jujube kernel powder, and poria powder into the gel in turn and mix quickly; let it stand for 2 minutes to degas; slowly inject the gel into the mold, let it stand for 2-3 hours, and it can be formed.

[0034] Comparative Example 2

[0035] No sulforaphane liposomes, jujube seed powder and tuckahoe powder were added, and the ingredients included 12g of white sugar, 2.2g of sodium alginate, 1.8g of compound thickener and 184g of water;

[0036] Preparation steps: dissolve about 5g of the compound thickener in water to prepare a compound thickener liquid; dissolve sodium alginate in the remaining water, and stir with a stirrer for 30 minutes until it is evenly dissolved; quickly stir the sodium alginate glue in the same direction, add the compound thickener liquid to the glue, and stir quickly for 10-20 seconds until it is uniform; slowly pour white sugar into the glue and quickly mix; let it stand for 2 minutes to degas; slowly inject the glue into the mold, let it stand for 2-3 hours, and it can be formed.

[0037] The jellies prepared in Example 2, Comparative Example 1 and Comparative Example 2 were selected for sensory evaluation and physical test.

[0038] Sensory evaluation

[0039] Jelly sensory evaluation: 11 professional sensory assessors with sensory evaluation experience were selected to score the prepared jelly. The sensory evaluation items refer to GB 19299-2015 "National Food Safety Standard Jelly". Figure 1 .

[0040] Table 1 Jelly sensory evaluation table

[0041]

[0042] From Comparative Example 1 (without sulforaphane liposomes) and Comparative Example 2 (without sulforaphane liposomes, jujube seed powder and tuckahoe powder), it can be seen that the addition of jujube seed powder and tuckahoe powder can effectively cover the fishy smell of sodium alginate and provide better taste and smell. The sensory evaluation results of the jelly of Example 2 (addition of sulforaphane liposomes, jujube seed powder and tuckahoe powder) ranged from basically satisfactory to average.

[0043] Physical test

[0044] 30 volunteers were selected to ensure that they were not taking other drugs or in special physiological states. The volunteers were divided into three groups, each with 10 people, and they consumed Example 2, Comparative Example 1 and Comparative Example 2, one serving (20 g per serving) per day, and the test period was 1 month of continuous consumption. During the test, the emotional state data of the volunteers were regularly collected every 1 week through a self-assessment questionnaire.

[0045] Table 2 Statistical comparison of emotional states after eating jelly

[0046]

[0047] The results show that the mood regulation effect of Example 2 (adding sulforaphane liposomes, jujube seed powder and Poria powder) is more significant, while the effects of Comparative Examples 1 and 2 are not obvious. In summary, the jelly prepared by the method of the present invention has a good mood regulation effect on the basis of meeting the basic sensory requirements.

[0048] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A method for preparing a functional jelly containing sulforaphane, characterized in that: The following steps are involved: S1: preparing sulforaphane liposomes: dissolving phospholipids in a solvent to form a uniform solution, adding sulforaphane, evaporating the solvent under reduced pressure at a temperature below 40° C., so that the phospholipids and sulforaphane form a uniform film on the wall of the container; adding phosphate buffer, stirring so that the film gradually falls off and disperses to form a liposome suspension, and cooling in an ice water bath to obtain sulforaphane liposomes; S2: preparing jelly: mixing the prepared sulforaphane liposomes with the other raw materials and molding them to obtain a functional jelly containing sulforaphane.

2. The method for preparing the functional jelly containing sulforaphane according to claim 1, characterized in that: The solvent is a chloroform-methanol solvent with a volume ratio of 2:

1.

3. The method for preparing the functional jelly containing sulforaphane according to claim 1, characterized in that: The phospholipids are microalgae phospholipids and cholesterol in a mass ratio of 9:

1.

4. The method for preparing the functional jelly containing sulforaphane according to claim 1 or 3, characterized in that: The mass ratio of the microalgae phospholipids to sulforaphane is 10:

1.

5. The method for preparing the functional jelly containing sulforaphane according to claim 1, characterized in that: The temperature of the reduced pressure evaporation is 30°C.

6. The method for preparing the functional jelly containing sulforaphane according to claim 1 or 5, characterized in that: The pH of the phosphate buffer is 6.

5.

7. The method for preparing the functional jelly containing sulforaphane according to claim 1, characterized in that: The liposome suspension was formed by ultrasonic treatment with an ultrasonic power of 100 W and a time of 5 minutes.

8. The method for preparing the functional jelly containing sulforaphane according to claim 6, characterized in that: The preparation of jelly specifically comprises the following steps: Dissolve the compound thickener in water to prepare a compound thickener liquid; dissolve sodium alginate in the remaining water and stir until evenly dissolved; quickly stir the sodium alginate gel in the same direction, add the compound thickener liquid to the gel, and stir until evenly dissolved; slowly pour white sugar, jujube seed powder, poria powder, and sulforaphane liposome into the gel in turn and quickly mix; let stand to degas; slowly inject the gel into the mold, let stand for 2-3 hours, and then it can be formed.

9. A functional jelly containing sulforaphane, characterized in that: The invention comprises the following components in parts by weight: 0.5-1.2 parts of sulforaphane liposomes, 3-5 parts of jujube seed powder, 3-5 parts of tuckahoe powder, 12-16 parts of white sugar, 2.2-3 parts of sodium alginate, 1-2 parts of a compound thickener and an appropriate amount of water.

10. The functional jelly containing sulforaphane according to claim 9 is used as a health product that provides mood regulation function.

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