Liposome microcapsule salt and preparation method thereof
By using a liposome microcapsule salt preparation method, liposome microcapsules formed by phospholipid membranes and chitosan coatings are slowly decomposed and the release of saltiness is controlled, solving the problem of reducing salt intake and achieving long-lasting perception of saltiness and low salt intake.
Patent Information
- Application Number
- CN202511847119.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-12-09
- Publication Date
- 2026-01-13
AI Technical Summary
How to reduce salt intake without affecting the flavor of food and solve the problem of excessive salt intake among residents.
The method for preparing liposome microcapsule salts includes steps such as phospholipid membrane preparation, hydration, ultrasonic treatment, chitosan coating, and maltodextrin encapsulation, forming liposome microcapsules with phospholipid membrane barriers and small pores, which slowly decompose and control the release of saltiness.
It significantly reduces the sodium chloride content of salt by 60%, but still provides a salty taste similar to that of regular salt, achieving a long-lasting salty taste sensation and reducing salt intake without affecting the taste.
Smart Images
Figure CN121314486A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of synthetic methods, and in particular to a liposome microcapsule salt and its preparation method. Background Technology
[0002] In recent years, excessive salt intake among residents has become a prominent public health problem. Long-term high salt intake can lead to accelerated arteriosclerosis and increased cardiac load. How to reduce added salt and salt intake without sacrificing the flavor of food is an urgent problem to be solved. Summary of the Invention
[0003] Therefore, it is necessary to provide a liposome microcapsule salt that can reduce salt intake without affecting the salty taste, and a method for preparing the same.
[0004] In a first aspect, this application provides a method for preparing liposome microcapsule salts, comprising the following steps: S1 lipid membrane preparation: Dissolve phospholipids in a solvent, heat to evaporate the solvent until a thin lipid membrane is formed; S2 Liposome Hydration: The lipid membrane obtained in step S1 is hydrated with a sodium chloride solution, heated and stirred to obtain hydrated liposomes; S3 Ultrasonic treatment: The hydrated liposomes obtained in step S2 are ultrasonically treated in an ice bath to obtain a liposome dispersion. S4 Chitosan Coating Preparation: Chitosan solution dissolved in acidic solvent is added dropwise to the liposome dispersion obtained in step S3, and the mixture is continuously stirred to obtain a dispersion of chitosan-modified liposomes; S5 Maltodextrin Encapsulation: Add maltodextrin solution to the chitosan-modified liposome dispersion obtained in step S4, and stir continuously until completely dissolved to obtain liposome solution; S6 Spray drying: The liposome solution obtained in step S5 is spray dried to obtain liposome microcapsule salt.
[0005] Furthermore, the phospholipids in S1 are one or a combination of several of soybean phospholipids, sunflower phospholipids, and modified soybean phospholipids.
[0006] Furthermore, in S1, the solvent is evaporated by rotary evaporation at 40~60°C.
[0007] Furthermore, the sodium chloride solution in S2 has a sodium chloride mass content of 22-28%; and / or, The heating and stirring temperature in S2 is 50~70℃; and / or, The mass ratio of phospholipids to sodium chloride solution in S2 is 1:(3.5~4.5).
[0008] Furthermore, the power of ultrasonic treatment in S3 is 120~150W, and the time is 8~15min.
[0009] Furthermore, the acidic solvent in the S4 chitosan solution is acetic acid, with a concentration of 0.5-2% and a concentration of 0.1-0.5% for the chitosan solution.
[0010] Furthermore, the volume ratio of chitosan solution to liposome dispersion in S4 is 1:(0.8~1.2).
[0011] Furthermore, the concentration of the maltodextrin solution in S5 is 7-8%.
[0012] Furthermore, in S6, the inlet air temperature during spray drying is 170~190℃, the outlet air temperature is 85~90℃, and the feed rate is 0.9~1.2L / h.
[0013] Secondly, this application also provides a liposome microcapsule prepared by a method for preparing liposome microcapsules. Beneficial effects
[0014] 1. The liposome structure has the advantages of phospholipid membrane barrier and small pores, and chitosan has good stability, which makes the prepared liposome microcapsule salt decompose slowly in the oral cavity, with a low release rate and phased release of saltiness; especially in the food matrix, the release is further controlled, achieving long-term perception of saltiness.
[0015] 2. The sodium chloride content of the liposome microcapsule salt provided in this application is significantly reduced by 60%, but the local high salt concentration formed by its release mechanism can still provide a salty taste perception that is basically the same as that of ordinary salt, thus achieving the goal of reducing sodium content without compromising saltiness. Attached Figure Description
[0016] Figure 1 The in vitro sensory evaluation results of the liposome microcapsule salts prepared in some examples are shown. Detailed Implementation
[0017] To facilitate understanding of the present invention, a more complete description will be given below with reference to the accompanying drawings. Preferred embodiments of the invention are shown in the drawings. However, the invention can be implemented in many different forms and is not limited to the embodiments described herein. Rather, these embodiments are provided to provide a thorough and complete understanding of the disclosure of the invention.
[0018] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. The terminology used herein in the description of the invention is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. The term "and / or" as used herein includes any and all combinations of one or more of the associated listed items.
[0019] In a first aspect, this application provides a method for preparing liposome microcapsule salt, comprising the following steps S1-S6.
[0020] S1 lipid membrane preparation: Dissolve phospholipids in a solvent, heat to evaporate the solvent until a thin lipid membrane is formed; S2 Liposome Hydration: The lipid membrane obtained in step S1 is hydrated with a sodium chloride solution, heated and stirred to obtain hydrated liposomes; S3 Ultrasonic treatment: The hydrated liposomes obtained in step S2 are ultrasonically treated in an ice bath to obtain a liposome dispersion. S4 Chitosan Coating Preparation: Chitosan solution dissolved in acidic solvent is added dropwise to the liposome dispersion obtained in step S3, and the mixture is continuously stirred to obtain a dispersion of chitosan-modified liposomes; S5 Maltodextrin Encapsulation: Add maltodextrin solution to the chitosan-modified liposome dispersion obtained in step S4, and stir continuously until completely dissolved to obtain liposome solution; S6 Spray drying: The liposome solution obtained in step S5 is spray dried to obtain liposome microcapsule salt.
[0021] In some embodiments, the phospholipid in step S1 is one or a combination of several of soybean phospholipids, sunflower phospholipids, and modified soybean phospholipids.
[0022] In some embodiments, in step S1, the solvent is evaporated by rotary evaporation at 40~60°C.
[0023] In some embodiments, the sodium chloride content of the sodium chloride solution in step S2 is 22-28% by mass.
[0024] In some embodiments, the mass ratio of phospholipid to sodium chloride solution is 1:(3.5~4.5).
[0025] In some embodiments, the temperature for heating and stirring in step S2 is 50~70°C.
[0026] In some embodiments, the power of ultrasonic treatment in step S3 is 120~150W and the time is 8~15min.
[0027] In some embodiments, the acidic solvent in the chitosan solution in step S4 is acetic acid, with a concentration of 0.5-2% and a chitosan concentration of 0.1-0.5%.
[0028] In some embodiments, the volume ratio of chitosan solution to liposome dispersion in step S4 is 1:(0.8~1.2).
[0029] In some embodiments, the concentration of the maltodextrin solution in step S5 is 7-8%.
[0030] In some embodiments, during the spray drying process in step S6, the inlet air temperature is 170~190℃, the outlet air temperature is 85~90℃, and the feed rate is 0.9~1.2L / h.
[0031] This application also provides a liposome microcapsule, prepared by the method for preparing liposome microcapsules provided in any of the above embodiments.
[0032] Example 1
[0033] The method for preparing sodium-reduced liposome microcapsule salts includes the following steps: Preparation of S1 lipid membrane: Soybean lecithin was dissolved in diethyl ether and stirred continuously at room temperature until completely dissolved. The solvent was then evaporated to dryness using a rotary evaporator at 50°C until a thin lipid membrane was formed in the flask.
[0034] S2 Liposome Hydration: The obtained lipid membrane was hydrated with a solution containing 25% sodium chloride at a mass ratio of 1:4. The mixture was stirred continuously for 20 minutes on a magnetic stirrer at 60°C to obtain hydrated liposomes.
[0035] S3 Ultrasonic Treatment: The hydrated liposomes were ultrasonically treated with 120W for 10 minutes, and the entire process was kept in an ice bath to prevent overheating, resulting in a liposome dispersion.
[0036] S4 Chitosan Coating Preparation: 0.1% chitosan solution dissolved in 1% acetic acid was added dropwise to the liposome dispersion at a volume ratio of 1:1. The mixture was stirred continuously for 2 hours until completely dissolved to obtain a dispersion of chitosan-modified liposomes. S5 Maltodextrin Encapsulation: A 7.5% maltodextrin solution was added to the dispersion of chitosan-modified liposomes, and the mixture was stirred continuously at room temperature for 24 hours until completely dissolved to obtain a liposome solution. The volume ratio of the liposome solution to the maltodextrin solution was 1:1.
[0037] S6 Spray drying: The obtained liposome solution is spray dried at an inlet air temperature of 180℃, an outlet air temperature of 85~90℃, and a feed rate of 1L / h to obtain the sodium-reduced liposome microcapsule salt.
[0038] Example 2
[0039] By replacing soybean lecithin in Example 1 with sunflower lecithin, and following the same steps as in Example 1, sodium-reduced liposome microcapsule salts were obtained.
[0040] Example 3
[0041] The soybean lecithin in Example 1 was replaced with modified soybean lecithin, and the other steps were the same as in Example 1, to obtain sodium-reduced liposome microcapsule salt.
[0042] Example 4
[0043] The ultrasonic treatment conditions in Example 1 were adjusted to 130W, and the other steps were the same as in Example 1, to obtain sodium-reduced liposome microcapsule salt.
[0044] Example 5
[0045] The ultrasonic treatment conditions in Example 1 were adjusted to 140W, and the other steps were the same as in Example 1, to obtain sodium-reduced liposome microcapsule salt.
[0046] Example 6
[0047] The ultrasonic treatment conditions in Example 1 were adjusted to 150W, and the other steps were the same as in Example 1, to obtain sodium-reduced liposome microcapsule salt.
[0048] Example 7
[0049] The concentration of the chitosan solution in Example 5 was adjusted to 0.2%, and the other steps were the same as in Example 5, to obtain sodium-reduced liposome microcapsule salt.
[0050] Example 8
[0051] The concentration of the chitosan solution in Example 5 was adjusted to 0.32%, and the other steps were the same as in Example 5, to obtain sodium-reduced liposome microcapsule salt.
[0052] Example 9
[0053] The concentration of the chitosan solution in Example 5 was adjusted to 0.5%, and the other steps were the same as in Example 5, to obtain sodium-reduced liposome microcapsule salt.
[0054] Comparative Example 1 Example 8 did not involve ultrasonic treatment, but the other steps were the same as in Example 8, resulting in sodium-reduced liposome microcapsule salts.
[0055] Comparative Example 2 A 12.5% sodium chloride solution was prepared and mixed with a 7.5% maltodextrin solution according to the steps in Example 8, and then spray-dried to obtain a comparative sodium chloride powder.
[0056] Test method: Chicken breast patties were prepared and in vitro oral digestion was simulated using samples from all the above examples and comparative examples.
[0057] The preparation steps for chicken breast patties are as follows: Mix 93% minced chicken breast, 6% potato starch, and 1% sodium chloride or sodium-reduced liposome microcapsule salt evenly, mechanically beat and shape into 100g / patty chicken breast, and steam for 20 minutes.
[0058] 2. In vitro oral digestion simulation: Prepare 100 mL of artificial saliva: Accurately weigh 0.0627 g KCl, 0.0876 g KH2PO4, 0.1568 g NaHCO3, 0.0877 g NaCl, 0.0311 g MgCl2(H2O)6, 0.0178 g (NH4)2CO3, and 0.0128 g CaCl2(H2O)2. Place the weighed ingredients in a beaker and add approximately 70-80 mL of deionized water, stirring until completely dissolved. Add 1 M NaOH solution dropwise while stirring until the pH reaches 7.0 ± 0.2. Add α-amylase until the enzyme concentration reaches 150 U / mL. Adjust the volume to 100 mL and mix well. Preheat to 37°C before use.
[0059] Chicken breast patty digestion simulation: 5g of chicken breast patty was placed in a centrifuge tube, 12mL of artificial saliva was added, homogenized in a vortex mixer for 3min, and stirred at 400rpm for 2min at 37℃. After filtration, the supernatant after digestion was obtained and the sodium chloride content was determined.
[0060] 3. Sensory evaluation: The evaluation panel consisted of 14 trained personnel, including 7 men and 7 women; 2 aged 23, 4 aged 25, 5 aged 26, and 3 aged 27. The evaluators conducted descriptive quantitative sensory assessments of the chicken breast patties independently and without interference.
[0061] After evaluation and discussion by the group, six evaluation indicators were determined in five aspects: meaty aroma, texture, saltiness, bitterness, and acceptability. The texture aspect includes two indicators: tenderness and juiciness. Each evaluation indicator is scored from 0 to 10 points, with 0-3 points indicating extremely low intensity, 4-6 points indicating relatively weak intensity, and 7-10 points indicating relatively strong intensity.
[0062] The test results are as follows: The results of the in vitro oral digestion simulation are shown in Table 1. Table 1 Results of in vitro oral digestion simulation serial number Sodium chloride content before digestion (%) Sodium chloride content after digestion (%) Example 1 0.36±0.01 0.28±0.02 Example 2 0.36±0.01 0.28±0.01 Example 3 0.36±0.01 0.29±0.02 Example 4 0.36±0.01 0.20±0.02 Example 5 0.35±0.01 0.16±0.02 Example 6 0.35±0.01 0.18±0.01 Example 7 0.35±0.01 0.17±0.02 Example 8 0.35±0.01 0.14±0.01 Example 9 0.35±0.01 0.15±0.02 Comparative Example 1 0.35±0.01 0.30±0.02 Comparative Example 2 0.98±0.01 0.98±0.01 As shown in the in vitro digestion simulation, compared with Comparative Example 2, the sodium chloride content in Examples 1-8 was significantly reduced before digestion, by about 60%, and the sodium chloride content after digestion was also reduced accordingly.
[0063] In Example 8, the sodium chloride content was 0.14 ± 0.01%, and the sodium chloride release rate after digestion was 40.0%, the lowest among all examples and comparative examples. This indicates that the sodium-reduced liposome microcapsule salt prepared under the conditions of this example had the best encapsulation effect. This is because chitosan has high stability in various matrices and is not easily decomposed. The degradation rate of chitosan can only be regulated in the presence of specific enzymes and under suitable environmental conditions, usually by changing the composition and structure of the chitin chain. Furthermore, the liposome structure is quite unique, with tiny surface pores and a lecithin coating, and lipids are not easily decomposed in the oral cavity.
[0064] Sensory evaluations were performed on Example 8, Comparative Example 1, and Comparative Example 2. The results of the in vitro sensory evaluations are as follows: Figure 1 As shown in the sensory evaluation, compared to unencapsulated sodium chloride, liposomal salt with 60% less sodium exhibited a salty taste perception that was essentially the same. The reasons are as follows: In the oral cavity, the hydrophobic phospholipid membrane of the liposomes forms a physical barrier, encapsulating salt and hindering its free diffusion; chewing friction and slow membrane erosion trigger the phased release of liposomes, while the reduced hydrophobicity of the surface lecithin and its affinity for saliva further delay the release. In chicken breast patties, the liposomes embed into the myofiber network, enhancing the barrier effect and significantly reducing the oral release rate. Therefore, despite the low release rate, the localized high salt concentration and oil content formed after liposome rupture promotes enhanced salty taste perception.
[0065] The technical features of the above embodiments can be combined in any way. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.
[0066] The embodiments described above are merely illustrative of several implementations of the present invention, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the invention patent. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of the present invention, and these all fall within the protection scope of the present invention. Therefore, the protection scope of this invention patent should be determined by the appended claims.
Claims
1. A method for preparing a liposome microcapsule salt, characterized in that, Includes the following steps: S1 lipid membrane preparation: Dissolve phospholipids in a solvent, heat to evaporate the solvent until a thin lipid membrane is formed; S2 Liposome Hydration: The lipid membrane obtained in step S1 is hydrated with a sodium chloride solution, heated and stirred to obtain hydrated liposomes; S3 Ultrasonic treatment: The hydrated liposomes obtained in step S2 are ultrasonically treated in an ice bath to obtain a liposome dispersion. S4 Chitosan Coating Preparation: Chitosan solution dissolved in acidic solvent is added dropwise to the liposome dispersion obtained in step S3, and the mixture is continuously stirred to obtain a dispersion of chitosan-modified liposomes; S5 Maltodextrin Encapsulation: Add maltodextrin solution to the chitosan-modified liposome dispersion obtained in step S4, and stir continuously until completely dissolved to obtain liposome solution; S6 Spray drying: The liposome solution obtained in step S5 is spray dried to obtain liposome microcapsule salt.
2. The method for preparing liposome microcapsule salt according to claim 1, characterized in that, The phospholipids in S1 are one or a combination of several of the following: soybean phospholipids, sunflower phospholipids, and modified soybean phospholipids.
3. The method for preparing liposome microcapsule salt according to claim 1, characterized in that, In S1, the solvent is evaporated by rotary evaporation at 40~60℃.
4. The method for preparing liposome microcapsules according to claim 1, characterized in that, The sodium chloride solution in S2 has a sodium chloride content of 22-28% by mass; and / or, The heating and stirring temperature in S2 is 50~70℃; and / or, The mass ratio of phospholipids to sodium chloride solution in S2 is 1:(3.5~4.5).
5. The method for preparing liposome microcapsules according to claim 1, characterized in that, The power of ultrasonic treatment in S3 is 120~150W, and the time is 8~15min.
6. The method for preparing liposome microcapsules according to claim 1, characterized in that, The acidic solvent in the S4 chitosan solution is acetic acid, with a concentration of 0.5-2% and a chitosan solution concentration of 0.1-0.5%.
7. The method for preparing liposome microcapsules according to claim 1, characterized in that, The volume ratio of chitosan solution to liposome dispersion in S4 is 1:(0.8~1.2).
8. The method for preparing liposome microcapsules according to claim 1, characterized in that, The concentration of the maltodextrin solution in S5 is 7-8%.
9. The method for preparing liposome microcapsules according to claim 1, characterized in that, In the S6 spray drying process, the inlet air temperature is 170~190℃, the outlet air temperature is 85~90℃, and the feed rate is 0.9~1.2L / h.
10. A liposome microcapsule, characterized in that, The liposome microcapsules are prepared by any one of the preparation methods of claims 1 to 9.