Composition containing gingerol microcapsules and dissolving and compounding method thereof

Abstract

The invention discloses a composition containing gingerol microcapsules and a dissolving and compounding method thereof, and belongs to the technical field of food, health care products and pharmaceutical preparations. The core of the composition is a gingerol microcapsule, the gingerol microcapsule is composed of a core material and a wall material, the core material comprises a gingerol extract, menthol and stevioside, and the wall material is compound polysaccharide and protein. Menthol and stevioside are compounded according to a specific ratio and synergistically act on an oral cavity taste receptor, so that the inherent strong spicy irritating taste of gingerol is effectively neutralized and covered. The invention further provides a dissolving and compounding method of the microcapsule, which comprises the following steps: mixing microcapsule powder with a solvent system with specific composition under mild shearing to prepare a stable aqueous solution; the solvent system is an aqueous solution containing 5%-20% (v / v) of propylene glycol, and the apparent solubility and the solution dynamic stability of gingerol are remarkably enhanced by reducing the surface tension of a solvent, increasing the polarity and destroying part of a hydrogen bond network of a microcapsule wall material.

Description

Technical Field

[0001] This invention relates to the fields of food science, functional food ingredients, pharmaceutical preparations and flavoring technology, and specifically to a composition and its preparation method for modifying, masking and solubilizing active ingredients with poor water solubility and strong taste irritation. Background Technology

[0002] Gingerols are a major class of pungent active substances in ginger (Zingiber officinale Roscoe), primarily including homologues such as 6-gingerol, 8-gingerol, and 10-gingerol. Modern pharmacological studies have shown that gingerols possess a wide range of biological activities, including excellent anti-inflammatory, antioxidant, antiemetic, blood circulation-promoting, muscle pain-relieving, and potential anti-tumor effects. Therefore, gingerols are widely used in functional foods, dietary supplements, health products, and some over-the-counter (OTC) drugs.

[0003] However, gingerol faces two major technical bottlenecks in practical applications: First, the intensely spicy and pungent taste. Gingerol produces a burning and spicy sensation by activating receptors such as transient receptor potential vanillic acid subtype 1 (TRPV1) in the mouth and digestive tract. While this intense irritation may be acceptable in some traditional foods, it poses a significant limitation for modern beverages, liquids, and candies that aim for a mild and pleasant taste. Directly adding gingerol extract would make the product difficult for a wide range of consumers to accept, especially children, the elderly, and certain groups who dislike spicy food. Conventional masking techniques, such as simply using large amounts of sugar or high-intensity sweeteners, not only increase calories and alter the product formula but also have limited effectiveness in masking the spiciness, often leaving an unpleasant "horseradish" taste.

[0004] Secondly, gingerol exhibits extremely poor water solubility and chemical instability. As a lipophilic compound, gingerol has very low solubility in water (typically <0.01 mg / mL). This makes it difficult to directly apply to water-based products such as clear beverages, sports drinks, and aqueous oral liquids. To increase its dispersion in water, existing technologies often employ emulsions, liposomes, or large amounts of surfactants for solubilization. However, these methods have the following problems: 1) Emulsion systems may be opaque, easily oxidized, or demulsify and separate; 2) Liposome preparation is complex, costly, and has unstable encapsulation efficiency; 3) Large amounts of surfactants may raise safety concerns and cause unpleasant taste. Furthermore, gingerol is prone to dehydration under high temperature, light, and alkaline conditions, transforming into shogaols or undergoing degradation, leading to decreased activity and flavor changes.

[0005] Microencapsulation technology is an effective means of protecting sensitive active ingredients, controlling release, and improving processing performance. Current research has attempted to microencapsulate gingerol, using common wall materials including gum arabic, maltodextrin, and carbohydrates such as starch. However, existing technologies primarily focus on improving the stability of gingerol and converting it into a solid powder. They lack a systematic solution to fundamentally address the interrelated pain points of "taste" and "water solubility" in its final product applications.

[0006] Regarding taste masking, simply embedding gingerol in a cell wall material cannot completely prevent it from contacting the taste buds in the mouth. Especially under the influence of saliva, the cell wall material may dissolve or rupture rapidly, releasing the spiciness. Regarding water solubility, while traditional gingerol microcapsule powders have reduced hydrophobicity, when directly added to water, they often disperse unevenly, dissolve slowly, or only form a suspension rather than a true solution, easily precipitating and affecting the product's appearance and stability. A special solvent system or post-processing technique is needed to achieve rapid and complete dissolution of the microcapsules in water, forming a stable solution.

[0007] Therefore, developing a composition and application method that can simultaneously and effectively neutralize the spiciness of gingerol and significantly enhance its solubility stability in aqueous systems is of significant industrial value for promoting the application of gingerol in high-value-added aqueous formulations. Summary of the Invention

[0008] The primary objective of this invention is to overcome the shortcomings of existing technologies and provide a novel composition containing gingerol microcapsules. This composition, through a unique core material formulation design, effectively neutralizes the pungent taste of gingerol during the microencapsulation process.

[0009] Another object of the present invention is to provide a method for preparing the above-described composition.

[0010] Another core objective of this invention is to provide a method for efficiently dissolving and compounding the above-mentioned gingerol microcapsule powder into a stable, clear aqueous solution. This method solves the problems of poor solubility and unstable dispersion of microencapsulated gingerol in the aqueous phase through a specific solvent system.

[0011] Another object of the present invention is to provide a composition in aqueous solution form prepared by the above method, which has a mild taste and good stability.

[0012] To achieve the above objectives, the present invention adopts the following technical solution: In a first aspect, the present invention provides a composition (in powder form) containing gingerol microcapsules.

[0013] The core of the composition is gingerol microcapsules, the structure of which includes a core material and a wall material encapsulating the core material.

[0014] Core material composition: The core material contains three key components: (a) Gingerol extract: As the main active ingredient, its total gingerol content is usually 10% to 80% (w / w), and standardized gingerol extract is preferred.

[0015] (b) Menthol: as a cooling agent and flavor modifier. This invention has found that menthol not only provides a cooling sensation, but also has a certain regulatory effect on TRPV1 receptors, which can interfere with or partially antagonize the activation of gingerol on these receptors, thereby reducing the perceived intensity of spiciness from a physiological perspective.

[0016] (c) Steviosides: a natural high-intensity sweetener.

[0017] The key finding is that when menthol and steviol glycosides are used in a specific ratio, they produce a significant synergistic effect on masking the spiciness of gingerol, rather than a simple additive effect. The hypothetical mechanism is that the strong sweetness signal of steviol glycosides, through integration in the central nervous system, can partially cover or inhibit the spiciness signal; simultaneously, steviol glycosides may act in conjunction with menthol by affecting other receptors or ion channels on taste cells, altering the overall taste response of the oral cavity to gingerol. The presence of menthol and steviol glycosides in the core material means that the spiciness is "pre-treated" inside the microcapsules. Even when the microcapsule wall material dissolves in the subsequent product, what is released is the flavor-modified core material component, greatly improving the final taste.

[0018] Preferably, based on the total weight of gingerol in the gingerol extract, the amount of menthol added is 1% to 15% (w / w), and the amount of steviol glycosides added is 0.5% to 10% (w / w). More preferably, the weight ratio of menthol to steviol glycosides is controlled in the range of (1:1) to (10:1), such as 2:1, 3:1, 5:1, etc., within which the synergistic masking effect is optimal.

[0019] Wall material composition: The wall material is used to encapsulate and protect the core material, and its selection is crucial to the solubility of the final microcapsules. The wall material of this invention employs a combination of complex polysaccharides and proteins.

[0020] Complex polysaccharides: selected from at least one of gum arabic, modified starch (such as sodium octenyl succinate starch), maltodextrin, and cyclodextrin (such as β-cyclodextrin). They provide good film-forming properties, water solubility, and low viscosity.

[0021] Protein: Selected from at least one of whey protein, soy protein isolate, and gelatin. Proteins possess excellent emulsifying and film-forming properties, and can form complex aggregated layers with polysaccharides through electrostatic interactions and hydrogen bonds, thereby improving the density and stability of microcapsules.

[0022] The synergistic use of complex polysaccharides and proteins results in a wall material that possesses both the good solubility of polysaccharides and the toughness and emulsion stability of proteins. The preferred weight ratio of complex polysaccharides to proteins in the wall material is (1:1) to (10:1). By optimizing this ratio, the dissolution rate, mechanical strength, and core material encapsulation efficiency of the wall material can be controlled.

[0023] Preferably, the gingerol microcapsules have an encapsulation rate of not less than 85% and a particle size distribution D90 of not more than 50 μm to ensure good solubility and taste (without a gritty feel).

[0024] Secondly, the present invention provides a method for preparing the composition containing gingerol microcapsules.

[0025] This method mainly includes the following steps: S1. Core material preparation: Dissolve or disperse gingerol extract in at least one solvent, such as edible ethanol or propylene glycol, then add menthol and steviol glycosides, and mix thoroughly by gentle stirring or light homogenization to form a uniform core material mixture.

[0026] S2. Preparation of wall material solution: Disperse the weighed composite polysaccharide and protein in deionized water at a certain temperature (e.g., 40-60°C), and stir continuously until completely dissolved to obtain a homogeneous wall material solution, which can be cooled to room temperature for later use.

[0027] S3. Emulsification: Under high-speed shear stirring, the core material mixture is slowly added to the wall material solution to form a pre-emulsion. Subsequently, a high-pressure homogenizer is used to homogenize the mixture several times under a specific pressure (e.g., 20-50 MPa) to form a fine-particle-size, uniformly distributed oil-in-water (O / W) emulsion. The emulsification process is crucial for dispersing the core material and initially stabilizing it with the wall material.

[0028] S4. Drying: The above emulsion is spray-dried. Optimize spray drying parameters, such as inlet temperature (150-180°C), outlet temperature (80-95°C), and feed rate, to obtain microcapsule powder with low moisture content (e.g., <5%) and good flowability. During the drying process, the wall material rapidly dehydrates and solidifies, embedding the core material within to form solid microcapsules.

[0029] Thirdly, the present invention provides a method for dissolving and compounding the above-mentioned gingerol microcapsule powder into an aqueous solution.

[0030] This is a key step in achieving the water-soluble application of gingerol in this invention. The core of this method lies in using a specific solvent system.

[0031] T1. Preparation of the solvent system: The solvent system is an aqueous solution containing propylene glycol, wherein the volume fraction of propylene glycol is 5% to 20% (v / v). For example, it can be an aqueous solution of propylene glycol at concentrations of 5%, 8%, 10%, 15%, or 20%. Propylene glycol (1,2-propylene glycol) is a recognized safe food additive and pharmaceutical excipient with good hydrophilic and lipophilic properties.

[0032] Mechanism of action analysis: Traditional gingerol microcapsule powder has poor solubility in pure water, mainly because: 1) the core material gingerol itself is hydrophobic; 2) the wall material (especially the protein part) may form an overly dense network or gel in pure water due to hydrogen bonding, which hinders the rapid and complete dissolution of the wall material and the penetration of water.

[0033] The 5%~20% propylene glycol aqueous solution used in this invention serves multiple purposes: 1. Reduce surface tension: Propylene glycol can effectively reduce the surface tension of water, making it easier for the solvent to wet the surface of the microcapsule powder particles, thus promoting their dispersion and penetration.

[0034] 2. Changing solvent polarity: The addition of propylene glycol brings the polarity of the solvent system between that of water and pure propylene glycol, resulting in significantly better solubility for gingerol (moderate polarity) than pure water. For wall materials, this solvent environment helps to disrupt the overly strong hydrated hydrogen bond network between polysaccharide and protein molecules, making them easier to swell and dissolve.

[0035] 3. Plasticizing and solubilizing: Propylene glycol can act as a plasticizer for certain components in wall materials, softening the wall material structure and accelerating its disintegration. Simultaneously, it can also act as a co-solvent for the core material, promoting the transfer and dissolution of gingerol from dissolved or ruptured microcapsules into the aqueous phase.

[0036] In solvent systems, a propylene glycol concentration below 5% has little solubilizing effect; above 20%, it may introduce an unwanted solvent taste and increase costs, making it unsuitable for some products claiming "low solvent" properties. Therefore, 5% to 20% is an optimal range that balances effectiveness, taste, and cost-effectiveness.

[0037] T2. Dissolving and compounding: Under gentle stirring (e.g., 300-1000 rpm), slowly add the measured amount of gingerol microcapsule powder to the prepared propylene glycol aqueous solution. Maintain the system temperature at 10-40°C (room temperature is acceptable). Continue stirring for a certain period of time (e.g., 10-60 minutes) until the powder is completely dissolved and the system becomes homogeneous, clear, or a translucent microemulsion. At this point, gingerol is stably dispersed in the aqueous solution in molecular or micellar form.

[0038] Preferably, the ratio of gingerol microcapsule powder to solvent system is 20 mL to 100 mL of solvent system per 1 g of microcapsule powder. This ratio can be adjusted according to the final concentration of gingerol in the target product.

[0039] Fourthly, the present invention provides a composition in the form of an aqueous solution obtained by the above method.

[0040] This aqueous solution composition has the following characteristics: Taste: The spiciness and irritation are greatly reduced, the taste is mild, with a cool minty sensation and a suitable sweetness, and no unpleasant aftertaste.

[0041] Appearance: A clear, transparent or slightly opalescent homogeneous liquid, free of visible particles or sediment.

[0042] Stability: No stratification or precipitation was observed after standing at 25°C for 24 hours, demonstrating good kinetic stability.

[0043] Solubility: The apparent solubility of gingerol in this system is significantly improved, not less than 0.5 mg / mL, which is far greater than its inherent solubility in water (<0.01 mg / mL), and can meet the formulation requirements of most aqueous products.

[0044] The beneficial effects of this invention are as follows: 1. Superior flavor masking effect: By compounding menthol and steviol glycosides in the core material, flavor is modified at the molecular level, which synergistically neutralizes the spiciness, and the flavor masking effect is far superior to simply embedding or adding external flavorings.

[0045] 2. Significantly enhanced water solubility: The innovative 5%~20% propylene glycol aqueous solution solvent system overcomes the problem of poor solubility of gingerol microcapsule powder in the aqueous phase through multiple physicochemical processes, achieving efficient conversion from powder to stable aqueous solution.

[0046] 3. Balancing activity and stability: Microencapsulation protects the stability of gingerol during processing and storage; mild dissolution and compounding conditions avoid the destruction of activity caused by high temperature and strong shear.

[0047] 4. Wide range of applications: The resulting aqueous solution can be directly used to formulate various water-based products such as functional beverages, oral liquids, jellies, and syrups, greatly expanding the application scenarios of gingerol.

[0048] 5. Strong process feasibility: The microcapsule preparation adopts mature spray drying technology, and the dissolution and compounding process is simple and easy to control, making it suitable for industrial-scale production. Detailed Implementation

[0049] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to specific embodiments. It should be understood that these embodiments are for illustrative purposes only and are not intended to limit the scope of the invention. Unless otherwise stated, all percentages used in the embodiments are weight percentages (w / w) or volume percentages (v / v).

[0050] Example 1: Preparation of gingerol microcapsule powder Core material preparation: Weigh 20g of standardized gingerol extract (50% gingerol content) and add it to 40g of edible ethanol. Stir gently in a 40°C water bath until completely dissolved. Then add 2g of menthol (20% of the gingerol weight) and 0.8g of steviol glycosides (8% of the gingerol weight), and stir to mix evenly to obtain the core material mixture.

[0051] Wall material solution preparation: Weigh 80g of gum arabic (complex polysaccharide) and 20g of whey protein (protein), and add them to 400g of deionized water. Stir and dissolve in a 50°C water bath for 2 hours until completely transparent and homogeneous. Cool to 30°C to obtain a wall material solution with a solid content of approximately 20%.

[0052] emulsification: The core material mixture was slowly poured into the wall material solution under high-speed dispersion (5000 rpm) stirring. After the addition was complete, high-speed shearing was continued for 5 minutes to obtain a crude emulsion. The crude emulsion was then transferred to a high-pressure homogenizer and homogenized three times at 30 MPa to obtain a fine-sized, uniformly distributed emulsion with an average particle size of approximately 0.5 μm (measured by a Malvern particle size analyzer).

[0053] Spray drying: The above emulsion was spray-dried. Parameter settings: inlet air temperature 165°C, outlet air temperature 85°C, feed pump speed 30 mL / min, atomizer speed 20000 rpm. The powder collected from the bottom of the drying tower was passed through an 80-mesh sieve to obtain a light yellow, free-flowing gingerol microcapsule powder A1.

[0054] Performance testing: Encapsulation rate: The surface oil content was determined by solvent extraction, and the calculated encapsulation rate was 92.5%.

[0055] Particle size: The particle size of the powder after redissolving in water was determined by laser diffraction, and the D90 was 28 μm.

[0056] Moisture content: 3.8% as determined by a rapid moisture analyzer.

[0057] Example 2: Preparation of microcapsules with different menthol / stevioside ratios (taste comparison) Following the basic method of Example 1, the amount and ratio of menthol and steviol glycosides added to the core material were changed to prepare microcapsule powder A2A5, while the amount of gingerol extract remained unchanged (corresponding to 20g extract and 10g gingerol). The specific formula is shown in Table 1.

[0058] Table 1: Microcapsules with different core material formulations Sensory evaluation: Equal amounts (containing equal amounts of gingerol) of the above-mentioned microcapsule powder A0A6 were dispersed in 50 mL of warm water (40°C), stirred and dissolved, and then tasted in a double-blind manner by 10 trained sensory evaluators. The evaluation indicators were "spiciness intensity" (0-10 points, 0 for no sensation, 10 for unbearable intense spiciness) and "overall palatability" (15 points, 5 for very palatable). The results were averaged and are shown in Table 2.

[0059] Table 2: Sensory Evaluation Results Conclusion: Sample A1 (menthol:stevioside = 2.5:1) exhibited the lowest spiciness intensity and the highest taste acceptability, demonstrating that this ratio provides the best synergistic masking effect. Using menthol or steviol alone, or in inappropriate ratios, yielded unsatisfactory results.

[0060] Example 3: Dissolution and compounding of solvent systems with different propylene glycol concentrations Take the microcapsule powder A1 prepared in Example 1 and try to dissolve it in different solvent systems.

[0061] Solvent system preparation: S0: Pure water (control) S1: 5% propylene glycol aqueous solution (v / v) S2: 10% propylene glycol aqueous solution (v / v) S3: 15% propylene glycol aqueous solution (v / v) S4: 20% propylene glycol aqueous solution (v / v) S5: 30% propylene glycol aqueous solution (v / v) (Comparative Example) S6: An aqueous solution (v / v) containing 5% ethanol (comparative example) Dissolution process: Measure 100 mL of the above solvent into 150 mL beakers and place them on a magnetic stirrer at 500 rpm. Accurately weigh 2.0 g of microcapsule powder A1 (containing approximately 0.5 g of gingerol) and slowly add it to the solvent over 1 minute. Maintain a water temperature of 25°C and stir continuously for 30 minutes.

[0062] Observation and Measurement: 1. Dissolution time and state: Record the time required for the powder to completely disappear and the solution to become homogeneous. Observe the state of the solution (clear, turbid, suspended, precipitated) after stirring for 30 minutes.

[0063] 2. Apparent solubility / dispersion stability: After stirring for 30 minutes, the solution was allowed to stand and observed for stratification or precipitation at 0 hours, 2 hours, and 24 hours. After 24 hours, the supernatant was taken, appropriately diluted, and the gingerol content was determined by high-performance liquid chromatography (HPLC) to calculate its apparent concentration in the solution.

[0064] 3. Solution transmittance: The transmittance of the supernatant after standing for 2 hours was measured using a UV-Vis spectrophotometer at a wavelength of 600 nm (with the corresponding solvent as a blank, transmittance 100%).

[0065] The results are shown in Table 3.

[0066] Table 3: Solubility and compounding effects of different solvent systems in conclusion: 1. Pure water (S0) cannot effectively dissolve the microcapsule powder of the present invention, proving that microencapsulation itself is insufficient to solve the water solubility problem.

[0067] 2. Propylene glycol aqueous solution (S1S5) exhibits a significant solubilizing effect. As the concentration of propylene glycol increases from 5% to 20%, the dissolution rate accelerates, the clarity of the solution improves, and the stability is enhanced.

[0068] 3. Taking into account dissolution efficiency, solution stability, solvent usage and cost, a propylene glycol concentration of 10%~20% (S2S4) is the optimal choice, which can obtain a clear solution with high transmittance and high stability in a short time.

[0069] While 4.30% propylene glycol (S5) is the most effective, its high solvent content may affect product flavor and label claims.

[0070] 5. At the same low concentration (5%), the effect of ethanol aqueous solution (S6) is far less than that of propylene glycol aqueous solution (S1). The system is unstable and prone to separation, proving that the unique solubilizing and stabilizing effect of propylene glycol is irreplaceable.

[0071] Example 4: Long-term stability and taste evaluation of the aqueous solution composition Sample preparation: The microcapsule powder A1 from Example 1 and the S2 solvent system (10% propylene glycol aqueous solution) from Example 3 were used.

[0072] Weigh 40g of A1 powder and add it to 1000mL of L2 solvent (powder-to-liquid ratio 1:25, w / v). Stir at 25°C and 600rpm for 40 minutes to obtain a homogeneous and transparent gingerol aqueous solution B1. The theoretical concentration of gingerol is approximately 2mg / mL (calculated based on the content in the powder).

[0073] Accelerated stability testing: Dispense solution B1 into clear glass bottles and store it under the following conditions: Condition 1: Refrigerate at 4°C, away from light.

[0074] Condition 2: 25°C room temperature, protected from light.

[0075] Condition 3: 40°C constant temperature chamber, protected from light (accelerated test).

[0076] Samples were taken on days 0, 7, and 30 to observe appearance, determine gingerol content (HPLC method), and measure transmittance (600 nm). The results are shown in Table 4.

[0077] Table 4: Stability data of aqueous solution B1 Conclusion: After 30 days of storage at 4°C and 25°C, the solution remained clear and transparent, with a gingerol retention rate of over 97%, demonstrating excellent physical and chemical stability. Even under accelerated conditions at 40°C, it remained clear after 30 days, with an activity retention rate exceeding 91%, meeting conventional shelf-life requirements.

[0078] End-product application example: Gingerol functional beverage Formula (based on 1000L of finished product): The gingerol aqueous solution B1 of this invention (containing 2 mg / mL of gingerol): 50 L (providing 100 g of gingerol) White sugar: 60kg Citric acid: 1.2kg Apple juice concentrate (70°Brix): 20kg Vitamin C: 0.2kg Sodium chloride: 0.15 kg Other food flavorings (such as lemon flavoring): as needed 10% propylene glycol aqueous solution (to make up the solvent): approximately 828.45 L Preparation process: In a mixing tank, add a portion of the solvent, white sugar, citric acid, etc., and dissolve them. Then add gingerol aqueous solution B1, apple juice, vitamin C, etc., and stir to mix evenly. Finally, use 10% propylene glycol aqueous solution to make up to 1000L. Homogenize, deaerate, sterilize (UHT), and fill.

[0079] Product Features: The beverage is clear and bright, with a refreshing taste, a hint of ginger, a minty coolness, and just the right amount of sweetness, without any spiciness or irritation, and a harmonious flavor. It remains stable in flavor and shows no sedimentation when stored at room temperature for 6 months.

[0080] Example 5: The effect of wall material composition on solubility By changing the types and ratios of complex polysaccharides and proteins in the wall material, microcapsule powder C1C4 was prepared according to the method of Example 1, with the core material formulation being the same as A1. The specific wall material composition is shown in Table 5.

[0081] Table 5: Microcapsules composed of different wall materials Total solids of wall material are calculated in units of 100g (corresponding to core material A1).

[0082] The above powder was dissolved and compounded using a 10% propylene glycol aqueous solution (S2) (powder-to-liquid ratio 1:25, w / v), and its dissolution rate (complete dissolution time) and the initial transmittance (600 nm) of the resulting solution were evaluated. The results are shown in Table 6.

[0083] Table 6: Solubility of microcapsules with different wall materials Conclusion: Wall materials composed of gum arabic and whey protein in a 9:1 ratio (C1) or modified starch and soy protein in a 4:1 ratio (C3), combined with the solvent system of this invention, achieve the best dissolution rate and solution clarity. Excessively high protein content (C2) or the use of wall material combinations with slower solubility (C4) will affect the final solution performance. Therefore, a wall material system with a higher polysaccharide content is preferred, as it facilitates rapid dissolution in propylene glycol aqueous solutions.

[0084] Based on the above embodiments and analysis, the technical solution of the present invention systematically solves the application problems of gingerol through a "combination of internal and external" strategy: 1. Internal Modification (Core Material Formulation): Menthol and steviol glycosides are introduced into the microcapsule core material, utilizing their flavor modification and potential receptor-level synergistic effects to pre-neutralize the spiciness at the release source (core material). This is more direct and effective than adding flavoring agents to the product and does not affect the wall material function.

[0085] 2. External optimization (wall material and solvent): Wall material selection: Use a composite wall material with soluble polysaccharides as the main component and proteins as the auxiliary component to ensure that the wall material itself has good water dispersibility.

[0086] Solvent design: A 5%–20% propylene glycol aqueous solution is creatively used as the application medium. This solvent system achieves solubilization through multiple mechanisms described in the following formula: Solubilizing effect ∝ f ( c , e [PG]) Wherein, γ represents the degree of reduction in solvent surface tension, ε represents the degree of optimization of solvent polarity (affinity for gingerol and wall material), and [PG] represents the concentration of propylene glycol. This function achieves its optimal value within the range of 5% to 20%. Propylene glycol lowers the energy barrier for solvent penetration into microcapsule particles, softens and promotes the dissolution of the wall material, and simultaneously enhances the apparent solubility of gingerol in the aqueous phase as a co-solvent.

[0087] 3. Synergistic effect: Internal flavor masking and external solubilization complement each other. Good solubility ensures that the active ingredients in the core material (including gingerol and flavor masking agents) can be released quickly and evenly into the product matrix, so that the flavor masking effect can be fully realized; while the mild taste makes the high concentration of gingerol solution more acceptable to consumers.

[0088] Therefore, this invention provides a complete, efficient, and industrially feasible technical route from raw materials (gingerol extract) to directly applicable aqueous solution end products, which has significant practical application value.

[0089] For those skilled in the art, various changes, modifications, substitutions, and variations can be made to the embodiments of the present invention without departing from the principles and spirit of the invention. For example, adjusting the particle size range of the microcapsules, trying other safe polyols (such as glycerol, but note that their high viscosity may affect the dissolution rate) in combination with propylene glycol as a solvent, or adding other flavoring substances (such as citral) to the core material to enrich the product flavor, etc., should also be considered within the scope of protection of the present invention. The scope of protection of the present invention is defined by the appended claims.

Claims

1. A composition containing gingerol microcapsules, characterized in that, The composition is in powder form, and its main active ingredient is gingerol microcapsules; the gingerol microcapsules include a core material and a wall material encapsulating the core material; The core material comprises the following components: (a) Gingerol extract; (b) Menthol; (c) Steviosides; The wall material comprises complex polysaccharides and proteins.

2. The composition according to claim 1, characterized in that, In the core material, based on the total weight of gingerol in the gingerol extract, the amount of menthol added is 1%~15% (w / w), and the amount of steviol glycoside added is 0.5%~10% (w / w); and the weight ratio of menthol to steviol glycoside is (1:1)~(10:1).

3. The composition according to claim 1 or 2, characterized in that, The complex polysaccharide is selected from at least one of gum arabic, modified starch, maltodextrin, and cyclodextrin; the protein is selected from at least one of whey protein, soy protein isolate, and gelatin; the weight ratio of the complex polysaccharide to the protein in the wall material is (1:1) to (10:1).

4. The composition according to claim 1, characterized in that, The encapsulation efficiency of the microcapsules is not less than 85%, and the particle size D90 is not greater than 50 μm.

5. A method for preparing a composition containing gingerol microcapsules as described in any one of claims 14, characterized in that, Includes the following steps: S1. Core material preparation: Dissolve or disperse gingerol extract in at least one solvent, such as edible ethanol or propylene glycol, add menthol and steviol glycosides, and mix homogenously to obtain a core material mixture; S2. Preparation of wall material solution: The composite polysaccharide and protein are dissolved in water to obtain the wall material solution; S3. Emulsification: The core material mixture from step S1 is mixed with the wall material solution from step S2, and emulsified under high-speed shearing or high-pressure homogenization conditions to form an oil-in-water (O / W) emulsion. S4. Drying: Spray dry the emulsion obtained in step S3 to obtain gingerol microcapsule powder.

6. A method for dissolving and compounding the gingerol microcapsule powder according to any one of claims 14 into an aqueous solution, characterized in that, Includes the following steps: T1. Preparation of solvent system: Mix propylene glycol with water to prepare an aqueous solution with a volume fraction of 5%~20% propylene glycol; T2. Dissolution and compounding: Under stirring conditions, the gingerol microcapsule powder is slowly added to the solvent system prepared in step T1, the system temperature is maintained at 1040°C, and stirring is continued until the powder is completely dispersed and dissolved to obtain a clear or microemulsion gingerol aqueous solution composition.

7. The method according to claim 6, characterized in that, In step T2, the ratio of gingerol microcapsule powder to solvent system is: 20 mL to 100 mL of solvent system is used for every 1 g of microcapsule powder; the stirring speed is 300-1000 rpm and the stirring time is 10-60 minutes.

8. A composition in aqueous solution form, characterized in that, It is prepared by dissolving and compounding the gingerol microcapsule powder according to any one of claims 14 by the method described in claim 6 or 7; the apparent solubility of gingerol in the aqueous composition is not less than 0.5 mg / mL, and there is no visible precipitation or layering after standing at 25°C for 24 hours.