Preparation process of microcapsules based on medicinal and edible raw materials

The microcapsule preparation process using a quaternary composite wall material of sodium alginate-starch nanoparticles-chitosan-plant polyphenols has solved the problems of stability and release of active ingredients in food and medicine homologous raw materials. It has achieved efficient encapsulation, precise intestinal targeted release, and green and mild microcapsule preparation, thereby improving bioavailability and product stability.

CN122076336APending Publication Date: 2026-05-26NANJING NORMAL UNIV TAIZHOU COLLEGE
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
NANJING NORMAL UNIV TAIZHOU COLLEGE
Filing Date
2026-01-14
Publication Date
2026-05-26

AI Technical Summary

Technical Problem

Existing microcapsule preparation processes have shortcomings in achieving efficient encapsulation, precise release, and green and mild effects. In particular, they suffer from poor stability of active ingredients in food and medicine homologous raw materials, low oral bioavailability, and significant unpleasant flavor. They also lack all-natural, biodegradable materials, mild processes throughout, and precise intestinal-targeted release capabilities.

Method used

Using a quaternary composite wall material of sodium alginate-starch nanoparticles-chitosan-plant polyphenols, microcapsules with dual pH and enzyme response characteristics are formed through coaxial dropper co-extrusion and double cross-linking technology. This ensures that the active ingredients are protected in the stomach and accurately released in the intestines. The entire process is carried out at room temperature or low temperature.

Benefits of technology

It significantly improves the bioavailability of active ingredients that are both medicinal and edible, achieves precise intestinal-targeted release, ensures product stability and safety, avoids high-temperature damage, is suitable for active ingredients of various properties, and meets green manufacturing requirements.

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Abstract

This invention relates to the field of functional food processing technology, specifically to a microcapsule preparation process based on medicinal and edible homologous raw materials, comprising the following steps: S1, preparation of core material liquid: preparing a uniform solution or emulsion from the active extract of the medicinal and edible homologous raw materials; S2, preparation of composite wall material liquid: dissolving sodium alginate and starch nanoparticles in water at a mass ratio of (3-7):1 to prepare a mixed solution with a mass concentration of 2%-5%; S3, coagulation-crosslinking curing: co-extruding the core material liquid obtained in step S1 and the composite wall material liquid obtained in step S2 through a coaxial dropper to form composite droplets, and then dripping them into a chitosan-acetic acid solution with a mass concentration of 0.5%-2% for preliminary curing. The sodium alginate-chitosan-plant polyphenol three-dimensional network wall material constructed by this invention has excellent dual pH and enzyme response characteristics, effectively protecting the active ingredients and ensuring their safe passage through the stomach, triggering release in the intestinal environment, and significantly improving bioavailability.
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Citation Information

Patent Citations

  • Polyphenol microcapsule as well as preparation method and application thereof

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  • Tartary buckwheat whole plant extract-based microcapsule and preparation process thereof

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  • Medicinal and edible raw material active component extraction and steady-state processing technology

    CN119999916A