Biphase microcapsule containing astaxanthin and xanthophyll, coating powder for fried food and preparation method of coating powder

Abstract

The invention discloses a biphase microcapsule containing astaxanthin and xanthophyll, wrapping powder for fried food and a preparation method of the biphase microcapsule. The biphase microcapsule containing the astaxanthin and the xanthophyll is prepared by embedding the following active ingredients and an embedding medium in parts by weight through a spray freeze-drying process: 0.03-0.12 part of the astaxanthin; 0.02 to 0.08 part of xanthophyll; and 5-20 parts of beta-cyclodextrin, wherein the beta-cyclodextrin is used as a carrier to embed the active component molecules in an internal cavity of the beta-cyclodextrin. The biphase microcapsule provided by the invention realizes key breakthrough in protection and preservation of nutritional ingredients, beta-cyclodextrin is adopted as an embedding agent, the biphase microcapsule containing astaxanthin and xanthophyll is prepared through a spray freeze-drying process, active ingredient molecules are accurately embedded in an inner cavity of beta-cyclodextrin, and a stable protection structure is formed. By means of the design, the technical problem that in the prior art, nutritional ingredients are directly added and are prone to being damaged by high temperature is effectively solved, a reliable protective barrier is provided for functional ingredients such as astaxanthin and xanthophyll in the high-temperature frying process, thermal decomposition loss is greatly reduced, fried food meets the taste requirement, meanwhile, nutrient enrichment is truly achieved, and the product quality is improved. And a choice with flavor and nutritional value is provided for consumers.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically, it relates to a biphasic microcapsule containing astaxanthin and lutein, a coating powder for fried foods, and a method for preparing the same. Background Technology

[0002] With consumers' growing fondness for the taste of fried foods, fried chicken, French fries, and onion rings, among others, occupy a significant position in the catering market and household consumption. As healthy eating concepts become more widespread, consumer demand for fried foods is gradually shifting towards nutrition and health. However, during the high-temperature frying process, functional components such as vitamins and plant polyphenols in traditional fried foods are easily decomposed by heat, losing their nutritional value. Simultaneously, the high oil absorption rate is detrimental to health. Therefore, developing a nutritionally fortified coating for fried foods that can maintain the activity of nutrients during high-temperature frying while reducing oil absorption has become an important research direction in the field of food science and technology.

[0003] Currently, to address the issues of nutrient loss and high oil absorption rates in fried foods, the main measures taken include using traditional breading formulas and simple physical mixing methods. These methods typically involve adding some nutrients directly to the breading, but due to a lack of effective protective measures, these components are easily destroyed at high temperatures. Furthermore, traditional breading formulas have high oil absorption rates, failing to effectively reduce oil intake.

[0004] While existing technologies attempt to improve the nutritional value of fried foods by adding nutrients, several problems and shortcomings remain. First, nutrients added directly to the coating cannot remain stable during high-temperature frying, leading to a loss of nutritional value. Second, traditional coating formulas have high oil absorption rates, failing to effectively reduce oil intake and thus posing a health burden. Furthermore, existing technologies have limitations in practical application, failing to meet the diverse consumer demands for healthy fried foods. Therefore, developing a novel, nutritionally fortified coating for fried foods and its preparation method is of significant practical importance and application value. Summary of the Invention

[0005] This invention provides a biphasic microcapsule containing astaxanthin and lutein, a coating powder for fried foods, and a method for preparing the same, in order to solve the technical problem that existing technical solutions cannot meet consumers' demand for healthy fried foods and lack effective nutritional protection measures.

[0006] To achieve the above objectives, the present invention proposes the following technical solution: The first technical solution provided by this invention is a biphasic microcapsule containing astaxanthin and lutein, which is prepared by encapsulation of the following active ingredients and encapsulating agents in parts by weight using a spray freeze-drying process: Astaxanthin 0.03-0.12 parts; Lutein 0.02-0.08 parts; and 5-20 parts of β-cyclodextrin, wherein the β-cyclodextrin serves as a carrier to encapsulate the active ingredient molecules within its internal cavity.

[0007] In a preferred embodiment, the mass ratio of astaxanthin to lutein is 3:2.

[0008] In a preferred embodiment, the total mass ratio of β-cyclodextrin to astaxanthin and lutein is 100:1.

[0009] In a preferred embodiment, the inlet air temperature of the spray freeze dryer is -50°C and the outlet air temperature is 20°C.

[0010] The second technical solution provided by this invention is a coating powder for frying food, comprising the following components in parts by weight: 50-75 parts of modified brown algae starch; 2-3 parts of konjac glucomannan; 15-20 parts wheat flour; Sodium bicarbonate 0.3-0.5 parts; 1-1.5 parts salt; and 1-5 portions of the biphasic microcapsules as described above.

[0011] In a preferred embodiment, the modified brown algae starch to konjac glucomannan in the coating powder has a mass ratio of 25:1.

[0012] The third technical solution provided by this invention is a method for preparing coating powder for fried foods, comprising the following steps: S1. Take the modified brown algae starch, konjac glucomannan and wheat flour in the formula and mix them. Add water with a solid-liquid ratio of 1:1.2 and stir until a uniform paste is formed. Keep it at 40-60℃ for 20-40 minutes to obtain the coating matrix. S2. Mix the biphasic microcapsules of the formula with the coating matrix, then add the sodium bicarbonate and salt of the formula, stir evenly, and then bake at low temperature to make dry powder coating.

[0013] In a preferred embodiment, in step S1, the coating matrix paste is continuously stirred during the heat preservation period.

[0014] In a preferred embodiment, in step S2, the low-temperature baking temperature is 60°C and the baking time is 2 hours.

[0015] The fourth technical solution provided by the present invention is the application of the biphasic microcapsules or the coating powder as described above in fried foods.

[0016] By adopting the above technical solution, the biphasic microcapsules containing astaxanthin and lutein, the coating powder for fried foods and the preparation method thereof provided by the present invention have the following beneficial effects compared with the prior art.

[0017] 1. The biphasic microcapsules provided by this invention achieve a key breakthrough in the protection and retention of nutritional components. This invention uses β-cyclodextrin as an encapsulating agent and prepares biphasic microcapsules containing astaxanthin and lutein through a spray freeze-drying process. The active ingredient molecules are precisely encapsulated within the internal cavity of the β-cyclodextrin, forming a stable protective structure. This design effectively solves the technical problem of high-temperature destruction of directly added nutrients in traditional technologies. It provides a reliable protective barrier for functional components such as astaxanthin and lutein during high-temperature frying, significantly reducing thermal decomposition losses. This allows fried foods to truly achieve nutritional fortification while meeting taste requirements, providing consumers with a choice that combines flavor and nutritional value.

[0018] 2. The coating powder provided by this invention can significantly reduce the oil absorption rate of fried foods, meeting the needs of healthy eating. In the coating powder formula, modified brown algae starch and konjac glucomannan are combined, and their synergistic effect can form a dense and highly barrier-resistant protective layer on the food surface. Combined with the basic support of wheat flour, the coating powder can effectively prevent oil from penetrating into the food during frying. Compared with the problem of high oil absorption rate of traditional coating powders, this formula can significantly reduce the amount of oil absorbed by food, reducing consumers' oil intake from the source and alleviating the health burden.

[0019] 3. This invention combines scientific formulation with practical process, ensuring product quality and production feasibility. It achieves a balance between health and deliciousness, and the entire process parameters are clearly defined, easy to operate, and readily scalable for industrial mass production. It possesses strong practical application value and a wide range of applications, providing an innovative solution for the fried food industry. The biphasic microcapsules of this invention can be used alone in fried foods or combined with specific coating formulas to form integrated products. They are suitable for various mainstream fried foods such as fried chicken, French fries, and onion rings, and can be flexibly adapted to both large-scale production in the catering market and daily use in home consumption. Detailed Implementation

[0020] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments will be clearly and completely described below. The following embodiments are used to illustrate the present invention, but are not intended to limit the scope of the present invention.

[0021] [Example 1] This embodiment provides a biphasic microcapsule containing astaxanthin and lutein, which is prepared by encapsulation of the following active ingredients and encapsulating agents in parts by weight using a spray freeze-drying process: Astaxanthin 0.03-0.12 parts; Lutein 0.02-0.08 parts; and 5-20 parts of β-cyclodextrin, with β-cyclodextrin serving as a carrier to encapsulate the active ingredient molecules within its internal cavity.

[0022] In a preferred embodiment, the mass ratio of astaxanthin to lutein is 3:2.

[0023] In a preferred embodiment, the total mass ratio of β-cyclodextrin to astaxanthin and lutein is 100:1.

[0024] In a preferred embodiment, the inlet air temperature of the spray freeze dryer is -50°C and the outlet air temperature is 20°C.

[0025] The biphasic microcapsules provided by this invention achieve a key breakthrough in the protection and retention of nutritional components. This invention uses β-cyclodextrin as an encapsulating agent and prepares biphasic microcapsules containing astaxanthin and lutein through a spray freeze-drying process. The active ingredient molecules are precisely encapsulated within the internal cavity of the β-cyclodextrin, forming a stable protective structure. This design effectively solves the technical problem of high-temperature destruction of directly added nutrients in traditional technologies. It provides a reliable protective barrier for functional components such as astaxanthin and lutein during high-temperature frying, significantly reducing thermal decomposition losses. This allows fried foods to truly achieve nutritional fortification while meeting taste requirements, providing consumers with a choice that combines both flavor and nutritional value.

[0026] [Example 2] This embodiment provides a coating powder for frying food, comprising the following components in parts by weight: 50-75 parts of modified brown algae starch; 2-3 parts of konjac glucomannan; 15-20 parts wheat flour; Sodium bicarbonate 0.3-0.5 parts; 1-1.5 parts salt; and The aforementioned embodiments provide 1-5 portions of biphasic microcapsules.

[0027] In a preferred embodiment, the mass ratio of modified brown algae starch to konjac glucomannan in the coating is 25:1.

[0028] It should be noted that the modified brown algae starch in the formulation provided in this embodiment is preferably phosphorylated brown algae starch.

[0029] The coating powder provided by this invention can significantly reduce the oil absorption rate of fried foods, meeting the needs of healthy eating. In the coating powder formula, modified brown algae starch and konjac glucomannan are combined, and their synergistic effect can form a dense and highly barrier-resistant protective layer on the food surface. Combined with the basic support of wheat flour, the coating powder can effectively prevent oil from penetrating into the food during frying. Compared with the high oil absorption rate of traditional coating powders, this formula can significantly reduce the amount of oil absorbed by food, reducing consumers' oil intake from the source and alleviating the health burden.

[0030] [Example 3] This embodiment provides a method for preparing the coating powder for fried foods described in the previous embodiments, including the following steps: S1. Take the modified brown algae starch, konjac glucomannan and wheat flour in the formula and mix them. Add water with a solid-liquid ratio of 1:1.2 and stir until a uniform paste is formed. Keep it at 40-60℃ for 20-40 minutes to obtain the coating matrix. S2. Thoroughly mix the biphasic microcapsules with the coating matrix according to the formula, then add the sodium bicarbonate and salt according to the formula, stir evenly, and then bake at low temperature to make dry powder coating.

[0031] In a preferred embodiment, in step S1, the coating matrix paste is continuously stirred during the heat preservation period.

[0032] In a preferred embodiment, in step S2, the low-temperature baking temperature is 60°C and the baking time is 2 hours.

[0033] [Example 4] This embodiment provides the application of the biphasic microcapsules or coatings provided in the foregoing embodiments in fried foods.

[0034] Wash 500g of chicken drumsticks, marinate them in salt water for 40 minutes, and drain them.

[0035] Prepare the following auxiliary materials: 100g beaten whole egg liquid, 150g of coating powder provided in Example 2; First, thoroughly dip the marinated chicken legs in the beaten egg liquid, then dip them in the coating powder, gently rolling them until the surface is evenly coated (1-2mm thick), and let them sit for 2 minutes to allow the coating powder to fully adhere. It should be noted that when using biphasic microcapsules alone, they can be added at 1%-5% of the weight of commercially available ordinary coating powder.

[0036] Pour cooking oil (such as soybean oil) into a pot, enough to cover the chicken legs, and heat to 170℃. Place the chicken legs coated in flour into the pot and fry over medium heat for 5 minutes (control the oil temperature to not exceed 180℃), turning them twice during the process to ensure even heating. Fry until the chicken legs are golden brown, then remove them and drain the oil before serving.

[0037] Table 1 provides the application performance test results for breading, indicating that: In the fried chicken leg scenario, the coating adhesion rate was ≥92.3% (compared to approximately 85% for ordinary coating), and the frying detachment rate was ≤4.2% (compared to approximately 8% for ordinary coating), demonstrating that the combination of modified brown algae starch and konjac glucomannan can enhance the adhesion between the coating and the food. Simultaneously, the oil absorption of the fried chicken leg (18.2%-18.5%) was lower than that of ordinary coating (approximately 21.5%), reducing the greasiness of fried foods and aligning with healthy eating trends. The crispness of the fried coating (breaking force 630-650g) was superior to that of ordinary coating (approximately 720g, with lower values ​​indicating greater crispness), with sensory scores ≥8 points and no foreign body sensation. Furthermore, the astaxanthin retention rate was ≥70.5%, proving that the coating effectively delivers the active ingredients in the microcapsules while ensuring good taste, overcoming the limitations of traditional fried foods being high in calories and low in nutrition.

[0038] Table 1. Performance test results of breading application

[0039] This invention combines scientific formulation with practical process, ensuring product quality and production feasibility, achieving a balance between health and deliciousness. The entire process has clearly defined parameters, is easy to operate, and is readily scalable for industrial mass production, possessing strong practical application value and a wide range of applications, providing an innovative solution for the fried food industry. The biphasic microcapsules of this invention can be used alone in fried foods or combined with specific coating formulations to form integrated products. They are suitable for various mainstream fried foods such as fried chicken, French fries, and onion rings, and can be flexibly adapted to both large-scale production in the catering market and daily use in home consumption.

[0040] [Preparation Example 1] This preparation example provides steps for preparing biphasic microcapsules using a glycerol solvent system.

[0041] Step 1: Weigh 0.06g astaxanthin, 0.04g lutein, and 0.01g vitamin E into a 50mL brown beaker, add 8mL glycerin; place in a 42℃ constant temperature water bath, stir magnetically at 750rpm for 30 minutes, during which time dissolve citric acid in a small amount of deionized water, add it to the solution to adjust the pH to 5.5-6.0, until the solution turns orange-red and transparent, and keep at 30℃ for later use.

[0042] Step 2: Weigh 10.0g of β-cyclodextrin, add 100mL of deionized water, stir in a 55℃ water bath at 800rpm for 30 minutes until completely dissolved, and then cool to 30℃.

[0043] Step 3: Add the active ingredient solution prepared in Step 1 dropwise to the β-cyclodextrin solution prepared in Step 2 at a rate of 1.2 mL / min, while simultaneously starting high-speed shear stirring: 1500 rpm for the first 30 minutes and 1200 rpm for the next 30 minutes, for a total of 60 minutes to form a milky white, non-layered emulsion. Let it stand for 10 minutes.

[0044] Step 4: Start the spray freeze dryer, preheat for 30 minutes, set the atomization pressure to 0.22 MPa and the feed rate to 6 mL / min; pour the emulsion prepared in Step 3 into the light-proof feed tank, atomize it and form microspheres in the -50℃ freeze chamber, and vacuum dry it at 20℃ for 12 hours; after the chamber temperature rises back to room temperature, collect the powder and sieve it through a 100-mesh sieve to obtain the final product.

[0045] [Preparation Example 2] This preparation example provides steps for preparing biphasic microcapsules using a refined edible oil solvent system.

[0046] Step 1: Weigh 0.06g astaxanthin and 0.04g lutein into a brown beaker, add 6mL of filtered refined edible oil; stir in a 55℃ water bath at 900rpm for 20-25 minutes, then process twice with a 25MPa homogenizer (30 seconds each time) to form a homogeneous oil phase, and cool to 30℃ for later use.

[0047] Step 2: Same as in Preparation Example 1.

[0048] Step 3: Add 0.05 g of sucrose ester to the β-cyclodextrin solution prepared in Step 2 and stir for 5 minutes. Then, add the oil phase prepared in Step 1 dropwise at 1.0 mL / min and shear and stir at 1600 rpm for 40 minutes. Then, homogenize at 35 MPa for 45 seconds and 45 MPa for 45 seconds to form a stable oil-in-water emulsion and let it stand for 10 minutes.

[0049] Step 4: Set the feed rate to 5.5 mL / min, and other parameters as in Example 1; after drying, let it stand at 10°C for 30 minutes to prevent oil seepage, and then sieve it through a 100-mesh screen.

[0050] The encapsulation rate of the prepared biphasic microcapsules was determined by high performance liquid chromatography. The unencapsulated active ingredients could be directly extracted by a weakly polar solvent, while the active ingredients encapsulated in the β-cyclodextrin cavity required strong destructive treatment to be released. The encapsulation rate was calculated by comparing the direct extraction amount with the total extraction amount. If the encapsulation rate was >0, it proved that encapsulation existed. The test results are shown in Table 2.

[0051] Table 2 Results of high-performance liquid chromatography for two-phase microcapsules

[0052] The test results of the prepared biphasic microcapsules are shown in Tables 3 and 4. The results show that: Both solvent systems produced microcapsules that were uniform powders, with particle size (25.2-28.5 μm), Span value (1.0-1.1), and moisture content (1.3%-1.5%) all within the preset acceptable ranges, and bulk density of 0.42-0.45 g / cm³. 3 It is adapted to the flowability requirements of subsequent coating mixing and industrial production. The coating powder containing two types of microcapsules is a light yellow uniform powder with no visible particles. The moisture content (7.0%-7.2%) is ≤8% (to avoid clumping during storage), the pH value (6.8-6.9) is close to neutral (suitable for most ingredients), and the viscosity (1180-1200mPa・s) can balance coating and taste.

[0053] The encapsulation efficiency of astaxanthin / lutein in the edible oil system microcapsules (92.5% / 91.7%) was slightly higher than that in the glycerol system (90.2% / 89.8%), and both met the preset standards. In the critical stability test, the astaxanthin retention rate was ≥85.3% after accelerated storage (40℃ / 75% RH, 30 days) and ≥72.1% after frying at 170℃ (3 minutes), proving that the microcapsules can effectively isolate the active ingredients from the damage caused by the external environment and solve the problem of easy oxidation and degradation of astaxanthin and lutein. The glycerol residue in the glycerol system (0.08%) and the edible oil residue in the edible oil system (0.12%) were both far below the upper limit of compliance (≤0.1% and ≤0.2%, respectively), posing no food safety risk and can be safely used in food processing.

[0054] Table 3. Basic physicochemical test results of biphasic microcapsules

[0055] Table 4. Test results of functional indicators of biphasic microcapsules

[0056] [Preparation Example 3] This preparation example provides steps for preparing coating for fried foods.

[0057] Coating formula: 60g modified brown algae starch, 2.4g konjac glucomannan, 18g wheat flour, 0.4g sodium bicarbonate, 1.2g salt, and 3g biphasic microcapsules.

[0058] Pretreatment: Modified brown algae starch, konjac glucomannan, and wheat flour were passed through a 100-mesh vibrating sieve to remove clumps; the biphasic microcapsules were also passed through a 100-mesh sieve to ensure uniform dispersion and avoid particles from forming during subsequent coating.

[0059] Step 1: Weigh 60g of sieved modified brown algae starch, 2.4g of konjac glucomannan, and 18g of wheat flour according to the formula, and pour them into the insulated container of the planetary mixer; add 96.48mL of deionized water at a solid-liquid ratio of 1:1.2, and start stirring at 300rpm until a homogeneous paste is formed; set the insulated temperature to 50℃, and stir continuously at 300rpm for 30 minutes during the insulated period to ensure that the matrix is ​​fully gelatinized.

[0060] Step 2: Once the coating matrix has cooled to 30°C, add 3g of biphasic microcapsules and stir at 200rpm for 15 minutes to ensure the microcapsules are evenly dispersed. Then add 0.4g of sodium bicarbonate and 1.2g of salt, and continue stirring for 10 minutes until fully mixed. Spread the mixture evenly on a baking tray (about 5mm thick), place it in a low-temperature oven, set the temperature to 60°C, and bake for 2 hours, turning it every 30 minutes to ensure even drying.

[0061] Step 3: After baking, cool the breading to room temperature, then crush and sift it through a 100-mesh vibrating sieve to make a uniform dry powder.

[0062] By adopting the above technical solution, the biphasic microcapsules containing astaxanthin and lutein, the coating powder for fried foods and the preparation method thereof provided by the present invention have the following beneficial effects compared with the prior art.

[0063] In the description of this specification, the references to terms such as "one embodiment," "some embodiments," "example," "specific example," or "some examples," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of the present invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples. Moreover, without contradiction, those skilled in the art can combine and integrate the different embodiments or examples described in this specification, as well as the features of different embodiments or examples.

[0064] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention in any way. Although the present invention has been disclosed above with reference to preferred embodiments, it is not intended to limit the present invention. Any person skilled in the art can make some modifications or alterations to the above-described technical content to create equivalent embodiments without departing from the scope of the present invention. The implementation schemes in the above embodiments can also be further combined or replaced. Any simple modifications, equivalent changes and alterations made to the above embodiments based on the technical essence of the present invention without departing from the scope of the present invention shall still fall within the scope of the present invention.

Claims

1. A biphasic microcapsule containing astaxanthin and lutein, characterized in that, It is prepared by encapsulation of the following active ingredients and encapsulating agents in parts by weight using a spray freeze-drying process: Astaxanthin 0.03-0.12 parts; Lutein 0.02-0.08 parts; and 5-20 parts of β-cyclodextrin, wherein the β-cyclodextrin serves as a carrier to encapsulate the active ingredient molecules within its internal cavity.

2. The biphasic microcapsule as described in claim 1, characterized in that: The mass ratio of astaxanthin to lutein is 3:

2.

3. The biphasic microcapsule as described in claim 1, characterized in that: The total mass ratio of β-cyclodextrin to astaxanthin and lutein is 100:

1.

4. The biphasic microcapsule as described in claim 1, characterized in that: The inlet air temperature for spray freeze drying is -50℃, and the outlet air temperature is 20℃.

5. A coating powder for frying food, characterized in that, It contains the following components in parts by weight: 50-75 parts of modified brown algae starch; 2-3 parts of konjac glucomannan; 15-20 parts wheat flour; Sodium bicarbonate 0.3-0.5 parts; 1-1.5 parts salt; and 1-5 portions of the biphasic microcapsules as described in any one of claims 1-4.

6. The coating powder for frying foods as described in claim 5, characterized in that, In the coating powder, the mass ratio of modified brown algae starch to konjac glucomannan is 25:

1.

7. A method for preparing a coating powder for fried foods, characterized in that, Includes the following steps: S1. Take the modified brown algae starch, konjac glucomannan and wheat flour in the formula and mix them. Add water with a solid-liquid ratio of 1:1.2 and stir until a uniform paste is formed. Keep it at 40-60℃ for 20-40 minutes to obtain the coating matrix. S2. Mix the biphasic microcapsules of the formula with the coating matrix, then add the sodium bicarbonate and salt of the formula, stir evenly, and then bake at low temperature to make dry powder coating.

8. The preparation method according to claim 7, characterized in that: In step S1, the powder-coated matrix paste is continuously stirred during the heat preservation period.

9. The preparation method according to claim 7, characterized in that: In step S2, the low-temperature baking temperature is 60°C and the baking time is 2 hours.

10. The use of the biphasic microcapsules as described in any one of claims 1-4 or the coating as described in claim 5 or 6 in fried foods.

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