Inulin modified urolithin A lipidosome and preparation method of gel soft sweets of inulin modified urolithin A lipidosome
By modifying urolithin A liposomes with inulin, the problems of poor water solubility and stability of urolithin A are solved, and its bioavailability and stability are improved, making it suitable for gel gummies and meeting personalized dietary needs.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- DALIAN POLYTECHNIC UNIVERSITY
- Filing Date
- 2026-01-19
- Publication Date
- 2026-04-21
AI Technical Summary
Urolithin A has poor water solubility and low bioavailability, which limits its application in the food and pharmaceutical fields. In addition, traditional liposomes are easily destroyed at high temperatures, affecting bioavailability and stability.
A method for modifying urolithin A liposomes with inulin was adopted. Urolithin A, egg yolk lecithin and β-sitosterol were mixed and dissolved, and then rotary evaporated to form crude liposomes. The crude liposomes were hydrated by adding Tween-80 aqueous solution and ultrasonically centrifuged. Then, inulin solution was added for modification to obtain inulin-modified urolithin A liposomes, which were then applied to gel gummies.
It improves the bioavailability of urolithin A and enhances the stability of liposomes, making them stable under high temperature, ultraviolet irradiation and high ionic strength, and suitable for more food systems.
Smart Images
Figure CN121890672A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of gel gummy technology, and in particular to an inulin-modified urolithin A liposome and a method for preparing the gel gummy therefrom. Background Technology
[0002] Urolithin A is one of the metabolites produced by the degradation of ellagic tannins by intestinal microorganisms in vivo. Current research shows that urolithin A has various biological activities, such as anti-inflammatory, anti-aging, anti-tumor, and immunomodulatory effects. However, due to its poor water solubility and low bioavailability, it is not easily absorbed by the human body and cannot fully exert its functional properties, thus limiting its application in the food, pharmaceutical, and other fields.
[0003] Liposomes are closed vesicles with a bilayer structure formed by the self-assembly of amphiphilic phospholipids dispersed in an aqueous phase. Compared to other delivery systems, the closed vesicle structure of liposomes can simultaneously encapsulate both lipid-soluble and water-soluble substances, improving the bioavailability and stability of active substances.
[0004] As a novel functional food carrier, gummies have seen a dual development trend in recent years, characterized by both functional ingredient integration and morphological innovation, thanks to their palatability and portability. However, traditional liposomes, being unmodified, are sensitive to the external environment and their structure is easily damaged during high-temperature cooking, causing active substances to leak out and affecting their bioavailability and stability. Summary of the Invention
[0005] To address the aforementioned problems in existing technologies, this invention provides a method for preparing inulin-modified urolithin A liposomes and their gel gummies. The gel gummies prepared by this invention can improve the bioavailability of urolithin A, meeting the growing demand for personalized diets. Furthermore, the modified liposomes exhibit higher stability under high temperature, ultraviolet irradiation, and high ionic strength, making them suitable for a wider range of food systems.
[0006] The technical solution of the present invention is as follows: The first objective of this invention is to provide an inulin-modified urolithin A liposome, the preparation method of which includes the following steps: Urolithin A, egg yolk lecithin, and β-sitosterol were mixed and dissolved in anhydrous ethanol to obtain a mixed solution; The mixed solution was subjected to rotary evaporation in a water bath until the ethanol was removed, and an oily film was observed to form in the container. Tween-80 aqueous solution was added, and the mixture was stirred and heated until it was completely hydrated to form crude liposomes. The crude liposomes were subjected to ultrasonic and centrifugation to obtain the supernatant as urolithin A liposomes; Inulin solution was added to urolithin A liposomes and stirred until homogeneous to obtain inulin-modified urolithin A liposomes.
[0007] In one embodiment of the present invention, the mass ratio of urolithin A, egg yolk lecithin and β-sitosterol is 1:10:2.
[0008] In one embodiment of the present invention, the concentration of the Tween-80 aqueous solution is 0.5-2%, and the amount of the Tween-80 aqueous solution is 500-1000 times the mass of urolithin A.
[0009] In one embodiment of the present invention, the concentration of the inulin solution is 3-7 mg / mL; the volume ratio of urolithin A liposomes to the inulin solution is 1:1.
[0010] In one embodiment of the present invention, the method for preparing an inulin solution of 3 mg / mL-7 mg / mL is as follows: inulin is dissolved in deionized water and stirred at 300 r / min for 1 h to obtain an inulin solution of 3 mg / mL-7 mg / mL.
[0011] A second objective of this invention is to provide an application of the above-described inulin-modified urolithin A liposome for the preparation of urolithin A delivery formulations.
[0012] In one embodiment of the present invention, the urolithiasis A delivery formulation is a gummy candy.
[0013] The third objective of this invention is to provide a gel gummy containing the above-mentioned inulin-modified urolithin A liposomes, comprising, by weight percentage, 10% colloid, 22% sweetener, 10% concentrated fruit juice, 1% acidity regulator, 7% of the above-mentioned inulin-modified urolithin A liposomes, and 60% purified water. The gelatin, carrageenan, and agar in the colloid are in a mass ratio of (5-9):(1-2.5):(1-2.5).
[0014] Preferably, the mass ratio of gelatin, carrageenan, and agar is 7:1:2; In one embodiment of the present invention, the sweetener is one or more of white sugar, xylitol, erythritol, and maltitol.
[0015] In one embodiment of the present invention, the acidity regulator is one or more of citric acid, sodium citrate, and vitamin C; the concentrated fruit juice is one of orange, strawberry, grape, and pineapple.
[0016] A fourth objective of this invention is to provide a method for preparing the above-mentioned gel gummies, comprising the following steps: Mix gelatin, carrageenan, and agar in the required mass ratio, add half of the required sweetener, add half of the required hot water at 60-65 ℃, let stand and swell for 10-20 minutes, stir until completely dissolved, and obtain the gel solution; The remaining sweetener, water, and acidity regulator are stirred continuously at 100 °C until dissolved to obtain a sugar solution; After the sugar solution has cooled slightly, add the gelling agent to the sugar solution, and cool to 60-65 ℃. Then add the concentrated fruit juice and inulin-modified urolithin A liposomes and mix thoroughly. Pour into a mold, remove air bubbles, and let cool and stand to obtain gel gummy candy.
[0017] The beneficial technical effects of this invention are as follows: This invention uses urolithin A and polysaccharides as core functional ingredients, supplemented with food additives such as flavor enhancers. The prepared gel gummies possess excellent textural properties, exhibiting a unique soft, sticky, and elastic texture. Their miniaturized dosage form design facilitates portability and meets the nutritional supplementation needs of modern fast-paced lifestyles. The key technology of this invention lies in the use of rotary evaporation to prepare inulin-modified urolithin A liposomes. The modified liposomes exhibit excellent dispersibility and stability, facilitating processing. This technical solution effectively solves the problems of low water solubility and poor bioavailability of urolithin A while improving the stability of the liposomes. Attached Figure Description
[0018] Figure 1 Characterization of the inulin-modified urolithin A liposomes of the present invention: A is the particle size of the liposomes; B is the zeta potential of the liposomes; C is the encapsulation efficiency of the liposomes.
[0019] Figure 2 Storage stability of the inulin-modified urolithin A liposomes of the present invention: A is a graph showing the change in particle size during storage stability; B is a graph showing the change in zeta potential during storage stability; C is a graph showing the change in encapsulation rate during storage stability.
[0020] Figure 3 The particle size stability of the inulin-modified urolithin A liposomes of the present invention at different ion concentrations.
[0021] Figure 4 The particle size stability of the inulin-modified urolithin A liposomes of the present invention at different temperatures.
[0022] Figure 5 The particle size stability of the inulin-modified urolithin A liposomes of the present invention under UV irradiation for different durations.
[0023] Figure 6 The water solubility of urolithin, urolithin A liposomes and inulin-modified urolithin A liposomes. Detailed Implementation
[0024] The present invention will now be described in detail with reference to the accompanying drawings and embodiments.
[0025] In the following examples, the gel gummies, by weight percentage, comprise 10% colloid, 22% sweetener, 10% concentrated fruit juice, 1% acidity regulator, 7% of the above-mentioned inulin-modified urolithin A liposomes, and 60% purified water.
[0026] Example 1 The preparation of inulin-modified urolithin A liposomes includes the following steps: (1) Place 20 mg of urolithiasis A, 200 mg of egg yolk lecithin and 40 mg of β-sitosterol into an eggplant-shaped flask, and then add anhydrous ethanol until completely dissolved to form a mixed solution.
[0027] (2) Evaporate at 60 r / min in a 37°C water bath until the ethanol is removed. An oily film is observed to form in the container. Add 20 mL of deionized water containing 1% Tween-80 and heat at 200 r / min at 55°C for 1 h until complete hydration to obtain crude liposomes.
[0028] (3) The crude liposomes were sonicated at 180 W for 10 min, and then centrifuged at 4000 rpm for 10 min at 4 ℃. The precipitate was discarded and the supernatant was kept to obtain the urolithiasis A liposome solution.
[0029] (4) Add an equal volume of 3 mg / mL inulin solution to the liposomes and stir until homogeneous to obtain inulin-modified urolithin A liposomes.
[0030] Comparative Example 1 The preparation of urolithin A liposomes includes the following steps: (1) Place 20 mg of urolithiasis A, 200 mg of egg yolk lecithin and 40 mg of β-sitosterol into an eggplant-shaped flask, and then add anhydrous ethanol until completely dissolved to form a mixed solution.
[0031] (2) Evaporate at 60 r / min in a 37°C water bath until the ethanol is removed. An oily film is observed to form in the container. Add 20 mL of deionized water containing 1% Tween-80 and heat at 200 r / min at 55°C for 1 h until complete hydration to obtain crude liposomes.
[0032] (3) The crude liposomes were sonicated at 180 W for 10 min, and then centrifuged at 4000 rpm for 10 min at 4 ℃. The precipitate was discarded and the supernatant was kept to obtain the urolithiasis A liposome solution.
[0033] Example 2 The preparation of inulin-modified urolithin A liposome gel gummies includes the following steps: (1) Mix gelatin, carrageenan and agar in a mass ratio of 5:1:2 and add half of the required sweetener. Add half of the required amount of hot water at 65 °C, let stand to swell for 10 min, and stir until completely dissolved to obtain a mixed gel solution.
[0034] (2) Stir the remaining sweetener, acidity regulator and water continuously at 100 °C until they melt to obtain sugar solution.
[0035] (3) After the sugar solution has cooled slightly, add the mixed gel solution to the sugar solution, cool to 60 °C, add concentrated orange juice and inulin-modified urolithin A liposomes, and mix thoroughly.
[0036] (4) Pour into the mold, remove air bubbles, and let cool and stand.
[0037] (5) Demolding.
[0038] Example 3 The preparation of inulin-modified urolithin A liposome gel gummies includes the following steps: (1) Mix gelatin, carrageenan and agar in a mass ratio of 6:1.5:1.5 and add half of the required sweetener. Add half of the required amount of hot water at 65 °C, let stand to swell for 10 min, and stir until completely dissolved to obtain a mixed gel solution.
[0039] (2) Stir the remaining sweetener, acidity regulator and water continuously at 100 °C until they melt to obtain sugar solution.
[0040] (3) After the sugar solution has cooled slightly, add the mixed gel solution to the sugar solution, cool to 60°C, add concentrated orange juice and inulin-modified urolithin A liposomes, and mix thoroughly.
[0041] (4) Pour into the mold, remove air bubbles, and let cool and stand.
[0042] (5) Demolding.
[0043] Example 4 The preparation of inulin-modified urolithin A liposome gel gummies includes the following steps: (1) Mix gelatin, carrageenan and agar in a mass ratio of 7:1.5:1.5 and add half of the required sweetener. Add half of the required amount of hot water at 65 °C, let stand to swell for 10 min, and stir until completely dissolved to obtain a mixed gel solution.
[0044] (2) Stir the remaining sweetener, acidity regulator and water continuously at 100 °C until they melt to obtain sugar solution.
[0045] (3) After the sugar solution has cooled slightly, add the mixed gel solution to the sugar solution, cool to 60 °C, add concentrated orange juice and inulin-modified urolithin A liposomes, and mix thoroughly.
[0046] (4) Pour into the mold, remove air bubbles, and let cool and stand.
[0047] (5) Demolding.
[0048] Example 5 The preparation of inulin-modified urolithin A liposome gel gummies includes the following steps: (1) Mix gelatin, carrageenan and agar in a mass ratio of 8:1.5:1.5 and add half of the required sweetener. Add half of the required amount of hot water at 65 °C, let stand to swell for 10 min, and stir until completely dissolved to obtain a mixed gel solution.
[0049] (2) Stir the remaining sweetener, acidity regulator and water continuously at 100 °C until they melt to obtain sugar solution.
[0050] (3) After the sugar solution has cooled slightly, add the mixed gel solution to the sugar solution, cool to 60 °C, add concentrated orange juice and inulin-modified urolithin A liposomes, and mix thoroughly.
[0051] (4) Pour into the mold, remove air bubbles, and let cool and stand.
[0052] (5) Demolding.
[0053] Example 6 The preparation of inulin-modified urolithin A liposome gel gummies includes the following steps: (1) Mix gelatin, carrageenan and agar in a mass ratio of 9:1.5:1.5 and add half of the required sweetener. Add half of the required amount of hot water at 65 °C, let stand and swell for 10 min, and stir until completely dissolved to obtain a mixed gel solution.
[0054] (2) Stir the remaining sweetener, acidity regulator and water continuously at 100 °C until they melt to obtain sugar solution.
[0055] (3) After the sugar solution has cooled slightly, add the mixed gel solution to the sugar solution, cool to 60 °C, add concentrated orange juice and inulin-modified urolithin A liposomes, and mix thoroughly.
[0056] (4) Pour into the mold, remove air bubbles, and let cool and stand.
[0057] (5) Demolding.
[0058] Example 7 The preparation of inulin-modified urolithin A liposome gel gummies includes the following steps: (1) Mix gelatin, carrageenan and agar in a mass ratio of 7:0.5:1.5 and add half of the required sweetener. Add half of the required amount of hot water at 65 °C, let stand to swell for 10 min, and stir until completely dissolved to obtain a mixed gel solution.
[0059] (2) Stir the remaining sweetener, acidity regulator and water continuously at 100 °C until they melt to obtain sugar solution.
[0060] (3) After the sugar solution has cooled slightly, add the mixed gel solution to the sugar solution, cool to 65 °C, add concentrated orange juice and inulin-modified urolithin A liposomes, and mix thoroughly.
[0061] (4) Pour into the mold, remove air bubbles, and let cool and stand.
[0062] (5) Demolding.
[0063] Example 8 The preparation of inulin-modified urolithin A liposome gel gummies includes the following steps: (1) Mix gelatin, carrageenan and agar in a mass ratio of 7:1:1.5 and add half of the required sweetener. Add half of the required amount of hot water at 65 °C, let stand and swell for 10 min, and stir until completely dissolved to obtain a mixed gel solution.
[0064] (2) Stir the remaining sweetener, acidity regulator and water continuously at 100 °C until they melt to obtain sugar solution.
[0065] (3) After the sugar solution has cooled slightly, add the mixed gel solution to the sugar solution, cool to 65 °C, add concentrated orange juice and inulin-modified urolithin A liposomes, and mix thoroughly.
[0066] (4) Pour into the mold, remove air bubbles, and let cool and stand.
[0067] (5) Demolding.
[0068] Example 9 The preparation of inulin-modified urolithin A liposome gel gummies includes the following steps: (1) Mix gelatin, carrageenan and agar in a mass ratio of 7:2:1.5 and add half of the required sweetener. Add half of the required amount of hot water at 65 °C, let stand and swell for 10 min, and stir until completely dissolved to obtain a mixed gel solution.
[0069] (2) Stir the remaining sweetener, acidity regulator and water continuously at 100 °C until they melt to obtain sugar solution.
[0070] (3) After the sugar solution has cooled slightly, add the mixed gel solution to the sugar solution, cool to 65 °C, add concentrated orange juice and inulin-modified urolithin A liposomes, and mix thoroughly.
[0071] (4) Pour into the mold, remove air bubbles, and let cool and stand.
[0072] (5) Demolding.
[0073] Example 10 The preparation of inulin-modified urolithin A liposome gel gummies includes the following steps: (1) Mix gelatin, carrageenan and agar in a mass ratio of 7:2.5:1.5 and add half of the required sweetener. Add half of the required amount of hot water at 65 °C, let stand to swell for 10 min, and stir until completely dissolved to obtain a mixed gel solution.
[0074] (2) Stir the remaining sweetener, acidity regulator and water continuously at 100 °C until they melt to obtain sugar solution.
[0075] (3) After the sugar solution has cooled slightly, add the mixed gel solution to the sugar solution, cool to 65 °C, add concentrated orange juice and inulin-modified urolithin A liposomes, and mix thoroughly.
[0076] (4) Pour into the mold, remove air bubbles, and let cool and stand.
[0077] (5) Demolding.
[0078] Example 11 The preparation of inulin-modified urolithin A liposome gel gummies includes the following steps: (1) Mix gelatin, carrageenan and agar in a mass ratio of 7:1.5:0.5 and add half of the required sweetener. Add half of the required amount of hot water at 65 °C, let stand to swell for 10 min, and stir until completely dissolved to obtain a mixed gel solution.
[0079] (2) Stir the remaining sweetener, acidity regulator and water continuously at 100 °C until they melt to obtain sugar solution.
[0080] (3) After the sugar solution has cooled slightly, add the mixed gel solution to the sugar solution, cool to 65 °C, add concentrated orange juice and inulin-modified urolithin A liposomes, and mix thoroughly.
[0081] (4) Pour into the mold, remove air bubbles, and let cool and stand.
[0082] (5) Demolding.
[0083] Example 12 The preparation of inulin-modified urolithin A liposome gel gummies includes the following steps: (1) Mix gelatin, carrageenan and agar in a mass ratio of 7:1.5:1 and add half of the required sweetener. Add half of the required amount of hot water at 65 °C, let stand and swell for 10 min, and stir until completely dissolved to obtain a mixed gel solution.
[0084] (2) Stir the remaining sweetener, acidity regulator and water continuously at 100 °C until they melt to obtain sugar solution.
[0085] (3) After the sugar solution has cooled slightly, add the mixed gel solution to the sugar solution, cool to 65 °C, add concentrated orange juice and inulin-modified urolithin A liposomes, and mix thoroughly.
[0086] (4) Pour into the mold, remove air bubbles, and let cool and stand.
[0087] (5) Demolding.
[0088] Example 13 The preparation of inulin-modified urolithin A liposome gel gummies includes the following steps: (1) Mix gelatin, carrageenan and agar in a mass ratio of 7:1.5:2 and add half of the required sweetener. Add half of the required amount of hot water at 65 °C, let stand to swell for 10 min, and stir until completely dissolved to obtain a mixed gel solution.
[0089] (2) Stir the remaining sweetener, acidity regulator and water continuously at 100 °C until they melt to obtain sugar solution.
[0090] (3) After the sugar solution has cooled slightly, add the mixed gel solution to the sugar solution, cool to 65 °C, add concentrated orange juice and inulin-modified urolithin A liposomes, and mix thoroughly.
[0091] (4) Pour into the mold, remove air bubbles, and let cool and stand.
[0092] (5) Demolding.
[0093] Example 14 The preparation of inulin-modified urolithin A liposome gel gummies includes the following steps: (1) Mix gelatin, carrageenan and agar in a mass ratio of 7:1.5:2.5 and add half of the required sweetener. Add half of the required amount of hot water at 65 °C, let stand to swell for 10 min, and stir until completely dissolved to obtain a mixed gel solution.
[0094] (2) Stir the remaining sweetener, acidity regulator and water continuously at 100 °C until they melt to obtain sugar solution.
[0095] (3) After the sugar solution has cooled slightly, add the mixed gel solution to the sugar solution, cool to 65 °C, add concentrated orange juice and inulin-modified urolithin A liposomes, and mix thoroughly.
[0096] (4) Pour into the mold, remove air bubbles, and let cool and stand.
[0097] (5) Demolding.
[0098] Test Example 1: Characterization of Liposomes The particle size and potential of Example 1 and Comparative Example 1 were determined using a multi-angle particle size and potential analyzer. Figure 1 AB indicates that Example 1 has a particle size of 138.5±1.77 nm and a potential of -35.45±1.54 mV, while Comparative Example 1 has a particle size of 134.29±1.74 nm and a potential of -38.66±0.24 mV.
[0099] Ultraviolet (UV) full-wavelength scans were performed on urolithin A, inulin-modified urolithin A liposomes prepared above, and blank liposomes in DMSO-C2H5OH (1:9) solutions. Urolithin A exhibited a specific absorption peak at 256 nm, while the liposomes showed no absorbance within the wavelength range, indicating that the blank liposomes did not interfere. The liposomes were disrupted and the drug dissolved using DMSO-C2H5OH (1:9) solution, and the absorbance was measured at 256 nm. Figure 1 The results showed that the embedding rate of Example 1 was 80.67% ± 0.18%, while the embedding rate of Comparative Example 1 was 73.38% ± 0.8%.
[0100] Test Example 2: Study on the storage stability of liposomes Examples 1 and Comparative Example 1 were stored at 4 °C for 21 days, and samples were taken at days 0, 7, 14, and 21. The particle size and zeta potential changes of inulin-modified urolithin A liposomes were determined using a multi-angle particle size and potential analyzer. The liposomes were disrupted and the drug dissolved using DMSO-C2H5OH (1:9) solution, and the mixture was centrifuged at 12000 rpm for 15 minutes at 4 °C. The supernatant was collected, and the absorbance at 256 nm was measured using a UV-Vis spectrophotometer.
[0101] The results show that... Figure 2 As shown, the encapsulation efficiency of liposomes decreased with increasing storage time, but the encapsulation efficiency of inulin-modified liposomes was higher than that of unmodified liposomes. The particle size of liposomes increased with increasing storage time. The zeta potential of liposomes also increased with increasing storage time, indicating that the stability of liposomes deteriorates with increasing storage time. However, the absolute value of the zeta potential of inulin-modified liposomes still exceeded 30 mV after 21 days of storage, indicating that the liposomes remained stable.
[0102] Test Example 3: Study on the stability of liposome ion concentration Examples 1 and Comparative Example 1 were stored at NaCl concentrations of 25 mM and 50 mM, respectively, for 1 hour, and then samples were taken. The changes in liposome particle size were measured using a multi-angle particle size and potential analyzer.
[0103] The results show that... Figure 3 As shown, with increasing NaCl concentration, the particle size of liposomes first decreased and then increased, but the particle size change of inulin-modified liposomes was smaller than that of unmodified liposomes. This indicates that inulin-modified liposomes are more stable.
[0104] Test Example 4: Study on the temperature stability of liposomes Examples 1 and 1 Comparative Example were stored at 40 °C and 80 °C for 1 h, respectively, and then samples were taken. The changes in liposome particle size were measured using a multi-angle particle size and potential analyzer.
[0105] The results show that... Figure 4 As shown, the particle size of liposomes increases with increasing temperature, but the particle size change of inulin-modified liposomes is smaller than that of unmodified liposomes. This indicates that inulin-modified liposomes are more stable.
[0106] Test Example 5: Study on the UV stability of liposomes After irradiating with ultraviolet light for 45 min and 90 min respectively, samples were taken from the inulin-modified urolithin A liposomes. The particle size changes were measured using a multi-angle particle size and potential analyzer.
[0107] The results show that... Figure 5 As shown, the particle size of liposomes increases with increasing UV irradiation time, but the particle size change of inulin-modified liposomes is smaller than that of unmodified liposomes. This indicates that inulin-modified liposomes are more stable.
[0108] Test Example 6: Study on the water solubility of liposomes The products obtained in Example 1 and Comparative Example 1 were freeze-dried for 48 h to obtain liposome powder. An excess of the liposome powder was added to 1 mL of purified water, and after thorough dissolution, the supernatant was collected by centrifugation. The liposomes were disrupted and the drug dissolved using DMSO-C2H5OH (1:9) solution, and the mixture was centrifuged at 12000 rpm for 15 minutes at 4 °C. The supernatant was collected, and the absorbance at 256 nm was measured using a UV-Vis spectrophotometer.
[0109] The results are as follows Figure 6 As shown, the inulin-modified urolithin A liposomes have a water solubility of 51.44 mg / L, which increases the water solubility of urolithin A by 33.02 times.
[0110] Test Example 7: Hardness Changes After Adding Different Proportions of Gelatin The amount of gel added in Examples 2-6 is shown in Table 1 below.
[0111] Table 1
[0112] Texture tests were performed on Examples 2-6 to determine the amount of gelatin added. The effect of the amount of gelatin added on the gel properties is shown in Table 2. When the amount of gelatin added is 7%-8%, the gel gummy has a moderate firmness.
[0113] Table 2
[0114] Test Example 8 Texture tests were performed on Examples 4 and 7-10 to determine the amount of carrageenan added. The effect of carrageenan addition on gel properties is shown in Table 3. When the amount of carrageenan added is 1%-2%, the gel gummy has a moderate firmness.
[0115] Table 3
[0116] Test Example 9 Texture tests were performed on Examples 4 and 11-14 to determine the amount of polysaccharide added based on hardness. The effect of agar addition on gel properties is shown in Table 4. When the agar addition was 1%-1.5%, the gel gummy had a moderate firmness.
[0117] Table 4
[0118] The embodiments provided above are not intended to limit the scope of the invention, nor are the described steps intended to limit the order of execution. Any obvious modifications made to the invention by those skilled in the art based on existing common knowledge also fall within the scope of protection defined by the claims.
Claims
1. An inulin-modified urolithin A liposome, characterized in that, Its preparation method includes the following steps: Urolithin A, egg yolk lecithin, and β-sitosterol were mixed and dissolved in anhydrous ethanol to obtain a mixed solution; The mixed solution was subjected to rotary evaporation in a water bath until the ethanol was removed, and an oily film was observed to form in the container. Tween-80 aqueous solution was added, and the mixture was stirred and heated until it was completely hydrated to form crude liposomes. The crude liposomes were subjected to ultrasonic and centrifugation to obtain the supernatant as urolithin A liposomes; Inulin solution was added to urolithin A liposomes and stirred until homogeneous to obtain inulin-modified urolithin A liposomes.
2. The inulin-modified urolithin A liposome according to claim 1, characterized in that, The mass ratio of urolithiasis A, egg yolk lecithin, and β-sitosterol is 1:10:
2.
3. The inulin-modified urolithin A liposome according to claim 1, characterized in that, The concentration of Tween-80 aqueous solution is 0.5-2%, and the amount of Tween-80 aqueous solution used is 500-1000 times the mass of urolithiasis A.
4. The inulin-modified urolithin A liposome according to claim 1, characterized in that, The concentration of the inulin solution was 3-7 mg / mL; the volume ratio of urolithiasis A liposomes to the inulin solution was 1:
1.
5. The application of the inulin-modified urolithin A liposome according to any one of claims 1-4, characterized in that, Used to prepare urolithin A delivery formulations.
6. The application according to claim 5, characterized in that, The urolithiasis A delivery formulation is a gel gummy.
7. A gel gummy containing inulin-modified urolithin A liposomes as described in claim 1, characterized in that, The product comprises, by weight percentage, 10% colloid, 22% sweetener, 10% concentrated fruit juice, 1% acidity regulator, 7% of the above-mentioned inulin-modified urolithin A liposomes, and 60% purified water. The gelatin, carrageenan, and agar in the colloid are in a mass ratio of (5-9):(1-2.5):(1-2.5).
8. The gel gummy according to claim 7, characterized in that, The sweetener is one or more of the following: white sugar, xylitol, erythritol, and maltitol.
9. The gel gummy according to claim 7, characterized in that, The acidity regulator is one or more of citric acid, sodium citrate, and vitamin C; the concentrated fruit juice is one of orange, strawberry, grape, and pineapple.
10. A method for preparing the gel gummies according to claim 7, characterized in that, Includes the following steps: Mix gelatin, carrageenan, and agar in the required mass ratio, add half of the required sweetener, add half of the required hot water at 60-65 ℃, let stand and swell for 10-20 minutes, stir until completely dissolved, and obtain the gel solution; The remaining sweetener, water, and acidity regulator are stirred continuously at 100 °C until dissolved to obtain a sugar solution; After the sugar solution has cooled slightly, add the gelling agent to the sugar solution, and cool to 60-65 ℃. Then add the concentrated fruit juice and inulin-modified urolithin A liposomes and mix thoroughly. Pour into a mold, remove air bubbles, and let cool and stand to obtain gel gummy candy.