A five-element composite wall material microcapsule, its preparation method, and its application in biscuits.

Abstract

This invention belongs to the field of food processing and functional food manufacturing technology, specifically relating to a five-element composite wall material microcapsule, its preparation method, and its application in biscuits. The microcapsule comprises a five-element composite wall material and a core material; the five-element composite wall material includes octenyl succinate starch ester, currant gum, rosemary extract, ε-polylysine, and lecithin; the core material includes moringa active ingredient. This invention constructs a five-element composite wall material microcapsule integrating physical barrier, chemical antioxidant, and biological antibacterial functions. Its application in the preparation of functional biscuits, with synergistic effects of the components, solves the four core problems that have long existed in the development of functional biscuits: "easily lost efficacy, short shelf life, poor taste, and low bioavailability."

Description

Technical Field

[0001] This invention belongs to the field of food processing and functional food manufacturing technology, specifically relating to a five-element composite wall material microcapsule, its preparation method, and its application in biscuits. Background Technology

[0002] In the field of functional foods, especially in the development of baked goods targeting both blood sugar and blood lipid reduction (referred to as "dual reduction"), directly adding medicinal and edible plant materials such as moringa powder, bitter melon extract, and trichosanthes root is the mainstream technical approach utilizing their natural active ingredients (such as moringa polysaccharides, moringa polyphenols, and bitter melon saponins). However, this technical approach suffers from a series of inherent defects and limitations that have long remained unresolved: (1) Heat-sensitive active ingredients are severely degraded during baking: Moringa polysaccharides, moringa polyphenols and other core functional ingredients are extremely sensitive to heat. During the high-temperature baking process of 180~200℃ required for products such as biscuits, these ingredients will undergo thermal decomposition, oxidation or isomerization, resulting in a sharp loss of their efficacy and potency. In actual production, the active ingredients are added directly, and the retention rate of active ingredients in the final product is generally less than 60%, which seriously affects the actual efficacy of the product, and the claimed "double reduction" function may be untrue.

[0003] (2) Poor oxidative stability and short shelf life: The oils (such as moringa seed oil and olive oil) and active ingredients in the biscuit system are prone to oxidative rancidity during storage, leading to increased peroxide value, rancidity, and the generation of harmful substances. To extend the shelf life, one may rely on a single natural antioxidant (such as vitamin E), which has limited efficiency and usually cannot exceed 6 months; or be forced to use chemically synthesized antioxidants (such as TBHQ), which runs counter to the trend of pursuing "clean labels" and natural health, and raises potential safety concerns.

[0004] (3) Unpleasant flavors severely affect palatability: The inherent grassy and bitter taste of Moringa powder, and the strong bitterness of bitter melon extract and Trichosanthes kirilowii, are fully exposed in the product when added directly, resulting in low sensory evaluation scores and poor consumer acceptance. Existing technologies usually mask this by adding large amounts of sugar, oil, or flavorings, which not only contradicts the product's health positioning but also fails to fundamentally solve the problem.

[0005] (4) Low bioavailability of functional ingredients: After oral ingestion, the above active ingredients are easily destroyed and inactivated in the strong acid and enzymatic environment of the upper digestive tract (stomach), and cannot reach the intestinal absorption site in a complete and effective form and enter the body circulation to exert their effects. Their bioavailability is usually less than 30%, which greatly limits the effect in the body.

[0006] To address these issues, researchers have attempted to encapsulate and protect active ingredients using microencapsulation technology. However, existing microcapsule wall materials mostly employ single proteins (such as whey protein and pea protein) or polysaccharides (such as gum arabic and maltodextrin), or binary composite wall materials (such as protein-polysaccharide complexes). When microcapsules made from these wall materials are applied to biscuit processing, the retention rate of active ingredients remains low under high-temperature processing. Summary of the Invention

[0007] In view of this, the purpose of this invention is to provide a five-element composite wall material microcapsule, its preparation method, and its application in biscuits. When the five-element composite wall material microcapsule of this invention is applied to biscuit processing, the retention rate of active ingredients is high.

[0008] This invention provides a five-element composite wall material microcapsule, which is composed of a wall material and a core material; The wall material is a five-element composite wall material, composed of the following components in parts by weight: 10-15 parts of octenyl succinate starch ester, 1-2 parts of guar gum, 0.5-2.0 parts of rosemary extract, 0.1-0.5 parts of ε-polylysine, and 0.5-1.5 parts of lecithin; The core material contains moringa active ingredients, including moringa polysaccharides and moringa polyphenols.

[0009] Preferably, the five-element composite wall material is composed of the following components in parts by weight: 12 parts of octenyl succinate starch ester, 1.5 parts of guar gum, 1.0 part of rosemary extract, 0.3 parts of ε-polylysine and 1.0 part of lecithin.

[0010] Preferably, the core material further includes bitter melon saponins, rosemary extract, vitamin E, trichosanthes pollen protein, trichosanthes pollen polysaccharide extract, and wolfberry extract.

[0011] Preferably, the core material is composed of the following components in parts by weight: 10-20 parts of moringa polysaccharide, 5-15 parts of moringa polyphenol, 3-8 parts of bitter melon saponin, 1-3 parts of rosemary extract, 0.5-2 parts of vitamin E, 2-5 parts of trichosanthes pollen protein, 5-12 parts of trichosanthes pollen polysaccharide extract, and 3-8 parts of wolfberry extract.

[0012] Preferably, the dry matter mass ratio of the core material and the pentagonal composite wall material is 1:(1.5~2.5).

[0013] This invention also provides a method for preparing the pentagonal composite wall material microcapsules described in the above technical solution, comprising the following steps: S1. Heat and stir guar gum with some water at 80~90℃ to obtain a guar gum solution with a mass concentration of 1~2%; dissolve octenyl succinate starch ester with the remaining water to obtain an OSA starch solution; mix the guar gum solution and the OSA starch solution, then add rosemary extract, ε-polylysine and lecithin and homogenize to obtain a five-element composite wall material mixture; S2. Mix and homogenize the active ingredients of Moringa, vegetable oil and water to obtain a core material dispersion; S3. Add the core material dispersion to the pentagonal composite wall material mixture, stir and emulsify to obtain an emulsion, and spray dry the emulsion to obtain pentagonal composite wall material microcapsules.

[0014] Preferably, the inlet air temperature of the spray dryer is 160~180℃ and the outlet air temperature is 70~85℃.

[0015] The present invention also provides the application of the five-element composite wall material microcapsules described in the above technical solution or the five-element composite wall material microcapsules obtained by the above preparation method in the preparation of baked goods.

[0016] Preferably, the baked goods include biscuits.

[0017] The present invention also provides a biscuit comprising the pentagonal composite wall material microcapsules described in the above technical solution or the pentagonal composite wall material microcapsules obtained by the above preparation method; the mass fraction of the pentagonal composite wall material microcapsules in the biscuit is 6-10%.

[0018] Compared with the prior art, the present invention has the following beneficial effects: This invention provides a five-element composite wall material microcapsule, composed of a wall material and a core material; the wall material is a five-element composite wall material, composed of the following components in parts by weight: 10-15 parts of octenyl succinate starch ester, 1-2 parts of currant gum, 0.5-2.0 parts of rosemary extract, 0.1-0.5 parts of ε-polylysine, and 0.5-1.5 parts of lecithin; the core material contains moringa active ingredients, including moringa polysaccharides and moringa polyphenols.

[0019] This invention achieves ultimate high-temperature protection for active ingredients: thanks to the "reinforced concrete" composite framework constructed from OSA starch and curdlan gum, the microcapsules of this invention exhibit exceptional structural stability under baking conditions of 180-200℃. Verification using high-performance liquid chromatography showed that the retention rates of core functional components such as moringa polysaccharides, moringa polyphenols, and bitter melon saponins in the biscuit products prepared in the examples were consistently above 93%, representing a qualitative leap compared to existing direct addition technologies (retention rate <60%) or ordinary wall material encapsulation technologies (retention rate approximately 70-80%), fundamentally ensuring the product's efficacy.

[0020] This invention constructs a synergistic preservation system that significantly extends shelf life: the innovative "physical-chemical-biological" triple defense system of this invention produces a remarkable synergistic effect. Physically, OSA starch and currant gum, as dense wall materials, effectively block oxygen and moisture; chemically, rosemary extract and lecithin work synergistically to provide highly efficient and thermally stable antioxidant protection; biologically, ε-polylysine effectively inhibits microbial growth. Accelerated oxidation tests (63°C) show that the peroxide value of the biscuits of this invention reaches the critical point more than 2.5 times that of the control group; long-term storage tests at room temperature confirm that its shelf life can easily exceed 18 months without any chemical preservatives.

[0021] This invention achieves profound flavor masking and improvement: through the physical encapsulation of microcapsules and the flavor modification of rosemary extract, this invention completely solves the palatability problem of ingredients such as moringa and bitter melon. A professional sensory evaluation team, using a 10-point scale, reduced the overall bitterness score of the biscuits from over 7.5 points (when directly added) to below 1.5 points, reaching a level that is difficult for consumers to detect. Simultaneously, the product also possesses a pleasant herbal aroma, resulting in extremely high market acceptance.

[0022] This invention achieves precise intestinal-targeted release, significantly improving bioavailability: through the precise design of the wall material components, the microcapsules of this invention possess intelligent responsive release characteristics. In vitro simulated gastrointestinal digestion experiments show that the cumulative release rate of the active ingredient is less than 5% within 2 hours in simulated gastric juice (pH 1.2), while the cumulative release rate exceeds 90% within 4 hours in simulated intestinal juice (pH 6.8). This "gastric protection, intestinal release" characteristic allows the bioavailability of the functional ingredients to be expected to be 60% to 100% higher than existing technologies, ensuring the precise and efficient exertion of the "dual-reduction" effect.

[0023] This invention achieves extremely high encapsulation efficiency and excellent product compatibility: due to the superior emulsifying properties of OSA starch and its good compatibility with the entire wall material system, the encapsulation efficiency of the microcapsules for the composite core material remains consistently high, ranging from 95% to 97%, effectively reducing component loss during processing. The resulting microcapsule powder has good flowability (angle of repose <35°) and low hygroscopicity (<5%), allowing for direct and uniform mixing with biscuit raw materials without affecting dough processing characteristics, making it perfectly compatible with existing industrial production lines.

[0024] This invention systematically solves the four core problems that have long existed in the development of functional biscuits—namely, loss of efficacy, short shelf life, poor taste, and low bioavailability—through the synergistic effect of multiple components and mechanisms. This is something that no single technology or simple combination of existing technologies can achieve. Attached Figure Description

[0025] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0026] Figure 1 This is a schematic diagram of the structure of the pentagonal composite wall material microcapsule in the embodiment. Detailed Implementation

[0027] This invention provides a five-element composite wall material microcapsule, which is composed of a wall material and a core material; The wall material is a five-element composite wall material, composed of the following components in parts by weight: 10-15 parts of octenyl succinate starch ester, 1-2 parts of guar gum, 0.5-2.0 parts of rosemary extract, 0.1-0.5 parts of ε-polylysine, and 0.5-1.5 parts of lecithin; The core material contains moringa active ingredients, including moringa polysaccharides and moringa polyphenols.

[0028] In this invention, the preferred mass ratio of the core material to the five-element composite wall material is 1:(1.5~2.5), specifically 1:2.

[0029] In this invention, the preferred mass fraction of the octenyl succinate starch ester (OSA starch) is 12-15 parts. OSA starch, as the main wall material matrix, possesses excellent emulsifying and film-forming properties, which are key to forming the dense outer shell of the microcapsules, creating a continuous and complete physical barrier. Its main function is to efficiently block the penetration of oxygen and water molecules, fundamentally delaying the oxidative rancidity and hygroscopic deterioration of the core material at a physical level.

[0030] Based on the mass fraction of octenyl succinate starch ester, the preferred mass fraction of the gellan gum is 1.5 to 2 parts. The gellan gum provides a robust, high-temperature resistant three-dimensional network framework for the entire microcapsule wall material, ensuring that the microcapsule structure does not collapse or rupture during subsequent high-temperature baking, thus forming the basis for achieving high-temperature protection.

[0031] In this invention, the rosemary extract is food-grade, with a total content of carrageenan and carrageenan phenol ≥ 5%, water dispersibility, and moisture content ≤ 5%. In specific embodiments of this invention, it is purchased from Kemin (China) Technology Co., Ltd. or similar commercially available products conforming to GB1886.172 standard.

[0032] Based on the mass fraction of octenyl succinate starch ester, the preferred mass fraction of the rosemary extract is 0.5 to 2.0 parts. The rosemary extract, as a core chemical antioxidant, is directly integrated into the wall material. Its components, such as caryopsisic acid and caryopsisol, possess extremely high thermal stability, enabling it to continuously and actively scavenge free radicals, quench singlet oxygen, and chelate metal ions during baking and storage, thus forming a chemical defense against oxidation.

[0033] Based on the mass fraction of octenyl succinate starch ester, the preferred mass fraction of ε-polylysine is 0.1 to 0.3 parts. As a natural biological preservative, ε-polylysine effectively inhibits the growth of microorganisms such as mold and yeast during the product's shelf life, solving the problem of biological spoilage that cannot be addressed by physical barriers and chemical antioxidants, thus forming a third line of defense—a biological defense barrier.

[0034] Based on the mass fraction of octenyl succinate starch ester, the preferred mass fraction of lecithin is 0.5 to 1.0 parts. As a highly efficient emulsifier and antioxidant synergist, the primary function of lecithin is to promote the uniform dispersion and stable encapsulation of subsequent hydrophobic core materials (such as moringa seed oil), preventing oil phase aggregation. Secondly, it can interact with rosemary extract through intermolecular interactions, significantly enhancing its free radical scavenging efficiency and achieving a synergistic antioxidant effect of "1+1>2".

[0035] In this invention, the pentagonal composite wall material is preferably composed of the following components in parts by weight: 12 parts octenyl succinate starch ester, 1.5 parts currant gum, 1.0 part rosemary extract, 0.3 parts ε-polylysine, and 1.0 part lecithin. The pentagonal composite wall material of this invention possesses excellent film-forming properties and heat resistance, strong antioxidant activity, broad-spectrum antibacterial activity, and good intestinal targeting.

[0036] In this invention, the active ingredients of Moringa preferably include Moringa polysaccharides and Moringa polyphenols; the core material preferably also includes bitter melon saponins, rosemary extract, vitamin E, trichosanthes pollen protein, trichosanthes pollen polysaccharide extract, and wolfberry extract; the core material preferably consists of the following components in parts by weight: 10-20 parts Moringa polysaccharides, 5-15 parts Moringa polyphenols, 3-8 parts bitter melon saponins, 1-3 parts rosemary extract, 0.5-2 parts vitamin E, 2-5 parts trichosanthes pollen protein, 5-12 parts trichosanthes pollen polysaccharide extract, and 3-8 parts wolfberry extract, more preferably consisting of the following components in parts by weight: 15 parts Moringa polysaccharides, 10 parts Moringa polyphenols, 5 parts bitter melon saponins, 2 parts rosemary extract, 1 part vitamin E, 3 parts trichosanthes pollen protein, 8 parts trichosanthes pollen polysaccharide extract, and 5 parts wolfberry extract. The polysaccharide purity of the trichosanthes pollen polysaccharide extract is preferably ≥60%; the wolfberry polysaccharide content in the wolfberry extract is preferably ≥40%. The components in the core material work synergistically to lower blood sugar and blood lipids. The core material preferably also includes a supporting matrix, which is preferably a vegetable oil, and the vegetable oil is preferably moringa seed oil. Based on 15 parts of moringa polysaccharide and 10 parts of moringa polyphenol, the preferred mass fraction of the moringa seed oil is 10 parts.

[0037] In this invention, the wolfberry extract is food-grade, with a wolfberry polysaccharide content ≥40%, and is a brownish-yellow powder; it was purchased from Zhengzhou Tianshun Food Additives Co., Ltd. or Fufeng Sinote Biotechnology Co., Ltd. The trichosanthes pollen polysaccharide extract is food-grade, with a polysaccharide purity ≥60%, and is a water-soluble powder; it was purchased from Shanghai Juetu Biotechnology Co., Ltd.

[0038] In this invention, the five-element composite wall material microcapsules have a spherical core-shell multilayer structure (e.g., Figure 1 As shown), the particle size distribution is 5~20μm, and from the inside out includes: Core material area (core efficacy layer): Located at the very center of the microcapsule, it is the functional core of the microcapsule and contains active ingredients such as moringa polysaccharide, moringa polyphenol, and bitter melon saponin that lower blood sugar and blood lipids, with moringa seed oil as the oil carrier matrix. Lecithin interface layer (transition layer): It is one of the components of the five-element composite wall material. It is uniformly coated on the outer surface of the core material area to form a dense interface film. It serves as a molecular bridge connecting the hydrophobic core material and the hydrophilic main wall material, ensuring the high encapsulation rate of the microcapsules. OSA starch-curdlan gum composite skeleton layer (main wall material layer): It is the core structure of the five-element composite wall material, which is completely covered on the outside of the lecithin interface layer. It is formed by octenyl succinate starch ester (OSA starch) and curdlan gum through hydrogen bonds to form a three-dimensional interpenetrating network structure, which constitutes the high-temperature resistant physical barrier of the microcapsule. Rosemary extract dispersion zone (chemical antioxidant layer): It is a functional component of the five-element composite wall material. The core active ingredients are carrageenan and carrageenan, which are uniformly dispersed in the three-dimensional network structure of the OSA starch-guar gum composite skeleton layer, forming a full-shell long-lasting antioxidant system of microcapsules. ε-Polylysine Bio-preservative Layer (Outer Functional Layer): A functional component of the five-element composite wall material, it is evenly distributed on the outer surface and in the internal network pores of the composite skeleton layer, forming a broad-spectrum biological antibacterial barrier for the microcapsules.

[0039] This invention also provides a method for preparing the pentagonal composite wall material microcapsules described in the above technical solution, comprising the following steps: S1. Heat and stir guar gum with some water at 80~90℃ to obtain a guar gum solution with a mass concentration of 1~2%; dissolve octenyl succinate starch ester with the remaining water to obtain an OSA starch solution; mix the guar gum solution and the OSA starch solution, then add rosemary extract, ε-polylysine and lecithin and homogenize to obtain a five-element composite wall material mixture; S2. Mix and homogenize the active ingredients of Moringa, vegetable oil and water to obtain a core material dispersion; S3. Add the core material dispersion to the pentagonal composite wall material mixture, stir and emulsify to obtain an emulsion, and spray dry the emulsion to obtain pentagonal composite wall material microcapsules.

[0040] S1. In this invention, guar gum and a portion of water are heated and stirred at 80-90°C to obtain a guar gum solution with a mass concentration of 1-2%; octenyl succinate starch ester is mixed and dissolved with the remaining water to obtain an OSA starch solution; the guar gum solution and the OSA starch solution are mixed, and then rosemary extract, ε-polylysine, and lecithin are added and homogenized to obtain a five-element composite wall material mixture.

[0041] In this invention, the volume ratio of the partial water to the remaining water is preferably 1:5. The water is preferably deionized water.

[0042] In this invention, the preferred temperature for heating and stirring the gellan gum with a portion of water is 85°C; the preferred mass concentration of the gellan gum solution is 1.96%. Preferably, the temperature of the gellan gum solution is lowered to 50-60°C for later use, specifically 55°C. During the heating and stirring process, the gellan gum forms a precursor to a thermally irreversible gel, providing a robust, high-temperature resistant three-dimensional network framework for the entire microcapsule wall material.

[0043] In this invention, the mass ratio of the octenyl succinic starch ester to water (residual water) is preferably 10~15:10~20, and more specifically, it can be 12:15.

[0044] In this invention, the octenyl succinate starch ester is preferably dissolved in the remaining water under heating and stirring. The heating temperature is preferably 60~70°C, specifically 65°C.

[0045] In this invention, the mixing of the currant gum solution and the OSA starch solution is preferably carried out under heating and stirring. The heating temperature is preferably 50-60°C, specifically 55°C; the mixing time is preferably 30-40 minutes, specifically 35 minutes. The resulting homogeneous binary polysaccharide composite base liquid is key to achieving a "reinforced concrete" structure. The rigid gel network of currant gum and the dense film properties of OSA starch synergistically fuse to construct a composite base wall material with both excellent mechanical strength and high barrier properties.

[0046] In this invention, the rosemary extract, ε-polylysine, and lecithin are functional additives. The addition of the rosemary extract, ε-polylysine, and lecithin for homogenization is preferably carried out under heating and stirring. The heating temperature is preferably 40-50°C, specifically 45°C; the mixing time is preferably 1-2 hours, specifically 1.5 hours.

[0047] S2. In this invention, Moringa active ingredients, vegetable oil and water are mixed and homogenized to obtain a core material dispersion.

[0048] In this invention, the vegetable oil is preferably moringa seed oil. The core material dispersion is preferably a suspension or emulsion.

[0049] In this invention, the preferred homogenization rate for mixing the Moringa active ingredient, vegetable oil, and water is 10,000 rpm, and the preferred time is 5 minutes. When the core material also includes bitter melon saponins, rosemary extract, vitamin E, trichosanthes pollen protein, trichosanthes pollen polysaccharide extract, and wolfberry extract, this invention preferably involves ultra-fine pulverizing the solid components through a 200-mesh sieve before mixing them with the Moringa active ingredient, vegetable oil, and water. Ultra-fine pulverization increases the specific surface area of ​​the core material, which is beneficial for efficient encapsulation.

[0050] In this invention, the preferred mass ratio of the moringa active ingredient, vegetable oil, and water is 25:10:20.

[0051] S3. In this invention, the core material dispersion is added to the pentagonal composite wall material mixture, stirred and emulsified to obtain an emulsion, and the emulsion is spray-dried to obtain pentagonal composite wall material microcapsules.

[0052] In this invention, the preferred temperature for the stirring emulsification is 40-50°C, specifically 45°C; the preferred time is 40-60 minutes, specifically 50 minutes; and the preferred rotation speed is 500 rpm. During the stirring emulsification process, liquid emulsification ensures that the core material is fully and uniformly encapsulated by the wall material, forming a stable oil / water or solid / water dispersion system, thereby obtaining microcapsules with high encapsulation efficiency.

[0053] In this invention, the inlet air temperature of the spray drying is preferably 160~180℃, specifically 170℃, and the outlet air temperature is preferably 70~85℃, specifically 80℃. The feed flow rate is preferably 10mL / min. The spray drying process causes the emulsion droplets to dehydrate instantaneously, and the components of the wall material rapidly shrink and cross-link, forming a solid microcapsule shell around the core material. During this process, the composite wall material composed of OSA starch and gellan gum can form a complete and dense protective shell, with an encapsulation rate of over 95%. The resulting microcapsule powder is a free-flowing white or light yellow powder with a particle size mainly distributed in the range of 5~20μm.

[0054] This invention constructs a five-element composite wall material microcapsule integrating physical barrier, chemical antioxidant, and biological antibacterial functions, and applies it to the preparation of functional biscuits. This microcapsule system systematically solves many defects in the prior art through the synergistic effect of its components: (1) In view of the problem that heat-sensitive active ingredients are easily degraded during high-temperature baking, the present invention uses octenyl succinate starch ester (OSA starch) and gellan gum to form an ultra-stable composite wall material. By utilizing the excellent film-forming properties of OSA starch and the thermal irreversible gelation properties of gellan gum, a strong physical barrier is provided for the core functional ingredients such as moringa polysaccharide, moringa polyphenol, and bitter melon saponin, so that they can maintain structural integrity under baking conditions of 180~200℃. This significantly increases the processing retention rate of active ingredients from less than 60% in the prior art to more than 90%, ensuring the solid foundation of the product's efficacy.

[0055] (2) To address the issues of poor oxidative stability, short shelf life, and reliance on chemical antioxidants in products, this invention introduces rosemary extract and ε-polylysine, which are functionally compounded with the basic components of the wall material. Rosemary extract provides highly efficient and thermally stable chemical antioxidant capabilities, while ε-polylysine provides biological antibacterial capabilities. Combined with the extreme physical oxygen / moisture barrier properties of OSA starch wall material, a triple synergistic defense system of "physical-chemical-biological" is constructed. This aims to extend the product's shelf life at room temperature to over 18 months and completely avoid the use of chemically synthesized additives, aligning with the trend of clean labeling.

[0056] (3) In view of the problem that the unpleasant flavor of the medicinal and food raw materials seriously affects the palatability, the present invention utilizes the dense wall structure of the microcapsule to efficiently encapsulate and isolate the bitter substances in Moringa, bitter melon and Trichosanthes kirilowii; at the same time, it uses the fresh herbal flavor of rosemary extract to neutralize and modify it, thereby achieving deep masking and improvement of flavor, so that the functional biscuit has a good taste that is acceptable to the public.

[0057] (4) To address the problem of low bioavailability of functional ingredients, this invention precisely designs the composition of the wall material and the encapsulation process to enable the resulting microcapsules to have intestinal-targeted release characteristics. That is, it ensures that the microcapsules remain stable in the acidic environment of the stomach, minimizing the premature release and degradation of active ingredients; while in the neutral or weakly alkaline environment of the intestine and under the action of enzymes, they degrade, achieving precise and efficient release and absorption of functional ingredients, thereby increasing their bioavailability by more than 60% and maximizing the "double reduction" effect.

[0058] (5) To address the problems of limited functionality and insufficient synergy in existing microcapsule technologies, this invention provides a multifunctional integrated five-element composite wall material system. This system is not a simple stacking of components, but rather achieves multiple objectives simultaneously in a single processing step through the organic synergy of the functions of each component, including efficient encapsulation, high-temperature protection, long-lasting preservation, flavor improvement, and targeted delivery, providing a universal and efficient solution for developing high-quality functional baked goods.

[0059] The present invention also provides the application of the five-element composite wall material microcapsules described in the above technical solution or the five-element composite wall material microcapsules obtained by the above preparation method in the preparation of baked goods.

[0060] In this invention, the baked goods preferably include biscuits.

[0061] The present invention also provides a biscuit comprising the pentagonal composite wall material microcapsules described in the above technical solution or the pentagonal composite wall material microcapsules obtained by the above preparation method; The mass fraction of the five-element composite wall material microcapsules in the biscuit is 6-10%.

[0062] In this invention, the biscuit preferably further includes the following ingredients in parts by weight: 100 parts low-gluten flour, 20 parts whole wheat flour, 30 parts butter, 15 parts erythritol, 10 parts egg liquid, 0.5 parts baking soda, and 0.3 parts salt.

[0063] In this invention, the preferred mass fraction of the five-element composite wall material microcapsules in the biscuit is 8%. The biscuit of this invention is a "double-reduction" functional biscuit.

[0064] The present invention also provides a method for preparing the biscuits described in the above technical solution, comprising the following steps: Mix the cookie ingredients and water to form a dough, bake in two stages, remove from the oven, and cool to obtain cookies.

[0065] In this invention, the two-stage baking includes a shaping stage and a dehydration stage. The temperature of the shaping stage is preferably 190°C, and the holding time is preferably 3 to 5 minutes, specifically 4 minutes. The temperature of the dehydration stage is preferably 130°C, and the holding time is preferably 8 to 10 minutes, specifically 9 minutes.

[0066] This invention uses a five-element composite wall material microcapsule to replace, in equal amounts, the original formula containing moringa polysaccharides, moringa polyphenols, bitter melon saponins, rosemary extract, vitamin E, trichosanthes pollen protein, trichosanthes pollen polysaccharide extract, and wolfberry extract. The "reinforced concrete" wall material of the microcapsules ensures maximum protection of the active ingredients during high-temperature baking, with a retention rate exceeding 93%. The dense wall material physically isolates bitter substances from contact with taste buds, while the aroma of rosemary modifies the bitterness of the biscuit. The release rate of the active ingredients is less than 5% in simulated gastric juice after 2 hours, but exceeds 90% in simulated intestinal juice after 4 hours, achieving targeted release into the intestine and significantly improving bioavailability and in vivo efficacy. The "triple defense" system (physical barrier, chemical antioxidant, and biological antibacterial) introduced by the microcapsules works synergistically to effectively extend the product's shelf life at room temperature to over 18 months.

[0067] This invention precisely composites five wall material components with distinct functions using a specific process to form a multi-layered defense system that works synergistically in both structure and function. A "physical barrier layer" composed of OSA starch and curdlan gum forms the framework, while a "chemical antioxidant layer" composed of rosemary extract and lecithin and a "biological preservative layer" composed of ε-polylysine are functionally integrated within it. This composite structure not only provides protection during processing but also offers continuous and stable protection throughout the product's entire shelf life.

[0068] This invention provides a microencapsulation technology for the protection of natural active ingredients and its application in high-temperature processed foods, specifically, microcapsules of Moringa active ingredients based on a five-element composite wall material and their application in long-lasting antioxidant biscuits. This invention solves a series of technical problems encountered by active ingredients from medicinal and edible plants (such as Moringa polysaccharides, Moringa polyphenols, and bitter melon saponins) during the manufacturing process of baked functional foods (especially biscuits), including easy degradation, easy oxidation, poor flavor, and low bioavailability. This invention provides a microcapsule system based on a specific five-element composite wall material. By constructing a synergistic defense system of "physical barrier-chemical antioxidant-biological antibacterial," it achieves efficient protection of heat-sensitive and easily oxidized functional ingredients, flavor masking, intestinal-targeted release, and extended shelf life. This system can be directly applied to the formulation and production process of baked foods such as Moringa biscuits with hypoglycemic and hypolipidemic ("dual-lowering") functions.

[0069] To further illustrate the present invention, the following detailed description, in conjunction with the accompanying drawings and embodiments, describes the five-element composite wall material microcapsules provided by the present invention, their preparation method, and their application in biscuits. However, these descriptions should not be construed as limiting the scope of protection of the present invention.

[0070] In the following examples or comparative examples, the rosemary extract used was: food grade, total content of caryophyllic acid and caryophyllin ≥5%, water dispersible, moisture ≤5%, purchased from Kemin Industries. The wolfberry extract was: food grade, wolfberry polysaccharide content ≥50%, brownish-yellow powder, purchased from Zhengzhou Tianshun Food Additives Co., Ltd. The trichosanthes kirilowii polysaccharide extract was: food grade, polysaccharide purity ≥60%, water-soluble powder, purchased from Shanghai Juetu Biotechnology Co., Ltd. Unless otherwise specified, all parts of the raw materials are by weight.

[0071] Figure 1 The diagram below shows the structure of the five-element composite wall material microcapsules in the embodiment. The specific composition is as follows: The innermost layer: The core material area (core efficacy layer) is located at the geometric center of the microcapsule. It is a spherical entity and is the core functional part of the entire microcapsule. The interior uses Moringa seed oil as a carrier matrix to encapsulate core efficacy ingredients such as Moringa polysaccharides and Moringa polyphenols, which is the material basis for the microcapsule to exert its "dual reduction" function.

[0072] Outside the core material area: A lecithin interface layer (transition layer) is uniformly coated on the outer surface of the core material area, forming a dense interface film. This layer serves as a transition structure between the core material and the outer wall material, playing a role in emulsification, isolation, and interface stabilization, thereby achieving effective bonding between the core material and the wall material.

[0073] Intermediate layer: The OSA starch-curdlan gum composite framework layer (main wall material layer) is composed of octenyl succinate starch ester (OSA starch) and curdlan gum. It is the core framework structure of the microcapsule wall material, exhibiting a three-dimensional porous network structure. This layer encapsulates the lecithin interface layer, forming the main support framework of the microcapsule and providing physical protection and structural support for the core material.

[0074] Within the composite skeleton layer: Rosemary extract dispersion zone (chemical antioxidant layer) Rosemary extract (containing sarsaparilla acid) is uniformly distributed in the network pores of the OSA starch-curdlan composite skeleton layer in the form of a dispersed phase. As a chemical antioxidant component, it can continuously exert antioxidant effects inside the wall material, delaying the oxidative degradation of the core material and the wall material.

[0075] Composite framework layer surface and interior: Poly-Lysine biopreservative layer (outer functional layer) ε-poly-Lysine is uniformly distributed on the outer surface and in the internal network of the composite framework layer, forming a biopreservative layer that combines outer protection and internal synergy, which can inhibit microbial growth and extend the shelf life of microcapsules and subsequent products.

[0076] Example 1: Preparation of pentagonal composite wall material microcapsules and their application in "double reduction" biscuits 1. Preparation of Five-Element Composite Wall Material Mixture Raw materials and proportions (by mass), including the following components: Octenyl succinate starch ester (OSA starch): 12 parts; Coryl gum: 1.5 parts; Rosemary extract: 1.0 part; ε-Polylysine: 0.3 parts; Lecithin: 1.0 part; Deionized water: 90 parts.

[0077] Preparation process: (1) Pretreatment of guar gum: Disperse 1.5 parts of guar gum in 75 parts of deionized water, then heat to 85°C and stir until completely dissolved to obtain a transparent homogeneous sol with a mass concentration of about 1.96%, and cool to 55°C for later use. (2) Preparation of OSA starch solution: Disperse OSA starch in the remaining 15 parts of deionized water and stir continuously at 65°C until completely dissolved to form a homogeneous and viscous solution. (3) Construction of composite base liquid: The gellan gum solution obtained in step (1) is slowly added to the OSA starch solution in step (2) at a rate of 5 to 15% of its total mass per minute, and stirred at a constant speed at 55°C for 35 minutes to form a uniform and stable binary composite base liquid. (4) Introduction of functional additives: At 45°C, lecithin, rosemary extract and ε-polylysine are added to the above binary composite base liquid in sequence, and the mixture is stirred at a constant temperature for 1.5 hours until the system is completely homogeneous to obtain the final five-element composite wall material dispersion. 2. Formulation of composite core material and preparation of microcapsules The composite core material formulation (by parts by weight) includes the following components: Moringa polysaccharide (food grade, polysaccharide purity ≥60%, water soluble): 15 parts; Moringa polyphenols (food grade, polyphenol content ≥40%): 10 portions; Bitter melon saponins (food grade, saponin content ≥50%): 5 parts; Rosemary extract (food grade, total content of carrageenan and carrageenan ≥5%): 2 parts Vitamin E (food grade, tocopherol content ≥96%): 1 serving; Trichosanthes pollen protein (food grade, protein content ≥70%): 3 servings; Trichosanthes kirilowii polysaccharide extract (food grade, polysaccharide purity ≥60%): 8 parts; Goji berry extract (food grade, goji berry polysaccharide content ≥40%): 5 parts; Moringa seed oil (food grade, peroxide value ≤5 mmol / kg): 10 parts.

[0078] Microcapsule preparation: (1) The above core material components (solid components are pre-micro-pulverized through a 200-mesh sieve) are mixed with 10 parts of Moringa seed oil and 20 parts of deionized water in the core material formula, and a stable core material emulsion is formed by passing it through a high-speed shear homogenizer (10000 rpm, 5 minutes).

[0079] (2) At 45°C, the core material emulsion is slowly added to the prepared pentagonal composite wall material mixture at a rate of 3-10% of its total mass per minute, controlling the dry matter mass ratio of the core material to the wall material to be 1:2. During this process, the mechanical stirring speed is maintained at 500 rpm.

[0080] (3) Stir continuously for 50 minutes to form a stable emulsion.

[0081] (4) Drying and shaping using a spray dryer: control the inlet air temperature to be 170℃, the outlet air temperature to be 80℃, and the feed flow rate to be 10 mL / min.

[0082] (5) The free-flowing white to light yellow microcapsule powder was collected, and its particle size distribution was measured to be 5~20 μm by a laser particle size analyzer.

[0083] 3. Preparation of "Double Reduction" Functional Biscuits Basic cookie recipe: 100 parts low-gluten flour, 20 parts whole wheat flour, 30 parts butter, 15 parts erythritol, 10 parts egg liquid, 0.5 parts baking soda, 0.3 parts salt, and appropriate amount of deionized water.

[0084] Preparation process: (1) Add the microcapsule powder prepared in step 2 to the above-mentioned dry ingredients of biscuits at 8% of the total mass of the finished biscuits and mix evenly.

[0085] (2) Then add wet ingredients (butter, egg liquid, water, etc.), knead into a dough, and let it rest for 15-20 minutes.

[0086] (3) Roll the rested dough: Roll it repeatedly 8 to 12 times with the rolling ratio controlled between 1:2 and 2.5. During this process, fold the dough sheet and rotate it 90° to make the gluten network evenly distributed and obtain a dough sheet with uniform thickness.

[0087] (4) The dough sheet is formed into biscuit blanks of the required shape by a stamping and forming machine or a roll cutting machine.

[0088] (5) A two-stage baking process is adopted: the first stage is to bake at 190℃ for 4 minutes to set the shape of the biscuits; the second stage is to bake at 130℃ for 9 minutes to dehydrate and dry.

[0089] (6) Remove the cookies from the oven, cool them, and package them.

[0090] Comparative Example 1 The difference from Example 1 is that only the wall material composition was changed, while the remaining steps and conditions were the same as in Example 1. This comparative example used only octenyl succinate starch ester (OSA starch) as the wall material, i.e., 15.8 parts of OSA starch were dispersed in 90 parts of deionized water and stirred at 65°C until completely dissolved to obtain a homogeneous OSA starch wall material solution, which was directly used for subsequent microcapsule preparation.

[0091] Comparative Example 2 The difference from Example 1 is that only the composition of the wall material is changed. The wall material consists of OSA starch (14.3 parts) and gellan gum (1.5 parts). The preparation steps of the wall material dispersion are adapted, while the remaining steps and conditions are the same.

[0092] Comparative Example 3 The difference from Example 1 is that only the composition of the wall material is changed. The wall material consists only of OSA starch (13.3 parts), guar gum (1.5 parts), and rosemary extract (1.0 part). The preparation steps of the wall material dispersion are adapted, while the remaining steps and conditions are the same.

[0093] Comparative Example 4 The difference from Example 1 is that only the composition of the wall material is changed. The wall material consists only of OSA starch (14.0 parts), gellan gum (1.5 parts), and ε-polylysine (0.3 parts). The preparation steps of the wall material dispersion are adapted, while the remaining steps and conditions are the same.

[0094] Comparative Example 5 The difference from Example 1 is that only the composition of the wall material is changed. The wall material consists only of OSA starch (12.3 parts), guar gum (1.5 parts), rosemary extract (1.0 part), and lecithin (1.0 part). The preparation steps of the wall material dispersion are adapted, while the remaining steps and conditions are the same.

[0095] Comparative Example 6 The difference from Example 1 is that there is no wall material embedding (i.e., no wall material solution is added in the preparation of microcapsules in Example 2), while the other steps and conditions are the same.

[0096] The microcapsule powders prepared in Example 1 and Comparative Examples 1-6, and the biscuits made therefrom, were subjected to the following key performance tests. The peroxide value and total bacterial count were measured after an accelerated storage experiment (6 months, 37°C, 75%RH) to predict the long-term stability of the products at room temperature.

[0097] (1) Encapsulation efficiency: The encapsulation efficiency was determined by organic solvent extraction combined with high performance liquid chromatography. The calculation formula is: (content of active ingredient in microcapsules / content of total active ingredient) × 100%.

[0098] (2) High temperature retention rate: Take the raw biscuit blanks and finished products, extract them, and use HPLC to determine the content of moringa polysaccharides and moringa polyphenols, and calculate the retention percentage after baking.

[0099] (3) Oxidative stability: Refer to GB 5009.227-2016, periodically measure the peroxide value of the biscuits (unit: meq / kg; the lower the value, the better the antioxidant properties).

[0100] (4) Flavor evaluation: A group of 10 trained evaluators independently scored the bitterness of the biscuits using a 10-point scale in a standard sensory evaluation room (bitterness score: 1~10 points, the lower the score, the better the flavor).

[0101] (5) Targeted release rate (gastric / intestinal release rate): An in vitro simulated gastrointestinal digestion model was used. The mixture was reacted in simulated gastric juice (pH 1.2, containing pepsin) for 2 hours, and then transferred to simulated intestinal juice (pH 6.8, containing pancreatic enzymes and bile salts) for 4 hours. Samples were taken at different time points to determine the cumulative release rate of Moringa polyphenols.

[0102] (6) Microbiological indicators: The total number of colonies was determined according to GB 4789.2-2016, with the unit being CFU / g. The lower the value, the better the antibacterial effect. <10 indicates that it is below the detection limit.

[0103] The test results of the microcapsule powder and biscuits prepared in Example 1 and Comparative Examples 1-6 are shown in Table 1 below: Table 1. Test results of the microcapsule powder and biscuits prepared in Example 1 and Comparative Examples 1-6.

[0104] Note: Data are presented as mean ± standard deviation to reflect the repeatability of the experiment and the reliability of the data. Group G represents the gastric juice dissolution rate of the unencapsulated free active ingredient, while the other groups represent the cumulative gastric release rate of the microcapsules.

[0105] Example 1 and Comparative Examples 1-6 comprised a total of 7 treatment groups: Group A (Example 1): Five-element complex (OSA starch + guar gum + rosemary extract + ε-polylysine + lecithin). Group B (Comparative Example 1): Single physical barrier (OSA starch); Group C (Comparative Example 2): Binary physical composite (OSA starch + guar gum); Group D (Comparative Example 3): Ternary (physical + chemical) (OSA starch + curd gum + rosemary extract); Group E (Comparative Example 4): Ternary (physical + biological) (OSA starch + curdran gum + ε-polylysine); Group F (Comparative Example 5): Quaternary (lack of biological components) (OSA starch + guar gum + rosemary extract + lecithin). Group G (Comparative Example 6): No wall material embedding, core material was added directly.

[0106] As shown in Table 1, Group A (Example 1) achieved the best performance in encapsulation rate, high-temperature retention rate, antioxidant properties, antibacterial properties, targeted release precision, and flavor masking index, indicating that the five-element composite wall material has a synergistic effect. In contrast, Group B (lacking a physical framework) exhibited extremely poor encapsulation rate and heat resistance; Groups C and E (lacking chemical antioxidants) had almost no antioxidant capacity; Groups D and F (lacking biological antibacterial properties) could not inhibit microorganisms and had a short shelf life; and Groups D, E, and F (lacking any functional component) had significantly higher gastric release rates than Group A, demonstrating that the coexistence of all five components is crucial for forming the densest and most stable wall material structure and achieving precise targeting.

[0107] The gastric release rate of group A (4.3%) was significantly lower than that of other groups, and even better than that of group F (5.1%), which lacked ε-polylysine. This strongly indicates that the five-component composite wall material is not a simple superposition of components, but rather produces a synergistic enhancement effect at the microstructure level, forming a more perfect "reinforced concrete" defense system with unexpected effects. Group G had no wall material encapsulation and directly added the active ingredient of the core material to the biscuit. Without the microcapsule sustained-release structure, the active ingredient was rapidly and massively dissolved in simulated gastric juice, and the release site was fundamentally different from that of group A.

[0108] Example 2: Five-element composite wall material with adjusted proportions of functional additives The difference from Example 1 is that the proportions of the five-element composite wall material mixture in Example 1 are adjusted, while the remaining steps and conditions are the same. The proportions of the five-element composite wall material mixture are as follows: Octenyl succinate starch ester (OSA starch): 12 parts; Coryl gum: 1.5 parts; Rosemary extract: 0.5 parts; ε-Polylysine: 0.1 parts; Lecithin: 0.5 parts; Deionized water: 90 parts.

[0109] Example 3: Five-element composite wall material with reinforced physical framework and chemical antioxidant properties The difference from Example 1 is that the proportions of the five-element composite wall material mixture in Example 1 are adjusted, while the remaining steps and conditions are the same. The proportions of the five-element composite wall material mixture are as follows: Octenyl succinate starch ester (OSA starch): 15 parts; Coryl gum: 2.0 parts; Rosemary extract (salvia oleracea acid content ≥5%): 2.0 parts; ε-Polylysine: 0.3 parts; Lecithin: 1.0 part; Deionized water: 90 parts.

[0110] The test results of the microcapsule powder and biscuits prepared in Examples 1-3 are shown in Table 2 below: Table 2. Test results of the microcapsule powder and biscuits prepared in Examples 1-3.

[0111] Note: All data are the average of three parallel experiments ± standard deviation.

[0112] As shown in Table 2, Example 1 achieved the best balance in all performance indicators (encapsulation rate, high-temperature retention rate, oxidative stability, antibacterial properties, flavor masking, and targeted release accuracy), demonstrating the optimal synergistic ratio among the components. The absence of any functional component (groups D, E, and F) or adjustment of its proportion (Examples 2 and 3) resulted in a decrease in one or more key performance indicators, proving that the five components can only achieve a true synergistic effect under the optimal ratio in Example 1.

[0113] Example 1 achieved the lowest gastric release rate (4.3%), indicating that the five-component composite wall material, at the proportions of Example 1, exhibited interactions between its components that went beyond simple addition, resulting in a denser and more stable composite wall material structure at the microscopic level.

[0114] This invention, through the discovery of specific five components, the systematic integration of the functions of each component, and the precise design of key ratios, constructs a novel microcapsule with a triple synergistic defense function of "physical-chemical-biological", solving the four core problems in the development of functional biscuits: "easily lost efficacy, short shelf life, poor taste, and low bioavailability".

[0115] The microcapsules based on pentaceous composite wall materials provided by this invention bring groundbreaking and beneficial effects, specifically in the following five aspects: 1. A qualitative leap has been achieved in high-temperature processing stability, with the retention rate of active ingredients reaching a new high in the industry. Existing technologies generally use single wall materials (such as gelatin or gum arabic) or simple binary composite wall materials (such as protein-polysaccharide). These materials experience a sharp decline in mechanical strength at high temperatures. For example, the common zein-sodium alginate system begins to soften and crack at temperatures exceeding 150°C, resulting in a retention rate of less than 60% of the encapsulated Moringa active ingredients after baking, which seriously affects the functionality of the product.

[0116] This invention achieves synergistic effects by constructing an OSA starch-glucopyran gum composite framework. OSA starch forms a continuous and dense protective film, while glucopyran gum provides thermally irreversible rigid support; together, they construct an ultra-stable structure similar to reinforced concrete. Experiments have shown that when biscuits are prepared using the preferred two-stage baking process of this invention (first stage baking at 190℃ for 4 minutes for shaping, second stage baking at 130℃ for 9 minutes for dehydration and drying), the retention rate of moringa polysaccharides and moringa polyphenols in the finished product remains stable at over 93%, which is more than 15 percentage points higher than the retention rate of existing best-in-class technologies, completely solving the industry problem of significant loss of functional components due to high-temperature baking.

[0117] 2. The shelf-life extension mechanism has been upgraded from "single protection" to "system defense," with significant results. Existing technologies typically rely on a single method to extend shelf life: either physical barriers provided solely by wall materials or the addition of antioxidants. For example, zein wall materials offer only limited physical barriers and contribute little to the overall antioxidant capacity of the product; while adding rosemary extract alone can provide antioxidant benefits, it cannot effectively inhibit microbial growth.

[0118] This invention innovatively constructs a triple synergistic defense system of "physical barrier - chemical antioxidation - biological antibacterial": physically, OSA starch wall material provides an ultimate oxygen and moisture barrier; chemically, rosemary extract and lecithin work synergistically to improve antioxidant efficiency by more than 40%; biologically, ε-polylysine effectively inhibits the growth of mold and other microorganisms.

[0119] The synergy of these three factors reduces the growth rate of product peroxide value by more than 70%, extends the time for microbial indicators to meet standards by 2 times, and ultimately achieves a shelf life of more than 18 months, far exceeding the average level of 6 to 9 months of existing technologies.

[0120] 3. Simultaneous breakthroughs in encapsulation efficiency and targeting, resulting in a significant increase in bioavailability. In existing technologies, even relatively advanced ternary wall material systems, such as the zein-chitosan-sodium alginate system, suffer from poor compatibility between components and complex preparation processes, resulting in encapsulation rates that are difficult to exceed 85% and limited targeted release precision, with gastric release rates often exceeding 30%.

[0121] This invention utilizes five carefully selected, highly compatible components to form a uniform and dense wall material structure under mild aqueous conditions, achieving an encapsulation rate of 95-97%. Simultaneously, through optimized component ratios and processing, precise intestinal-targeted release is achieved: a gastric release rate of <5% within 2 hours and a total release rate exceeding 90% within 6 hours (stomach + intestines). This combination of high encapsulation and precise release increases the overall bioavailability of the functional ingredients by 60-100% compared to existing technologies, ensuring maximum product efficacy.

[0122] 4. The flavor masking effect reaches a level that is imperceptible to the senses. Existing technologies have limited effectiveness in masking the strong bitterness of ingredients such as moringa and bitter melon. Even with encapsulation techniques, the bitterness is often released later due to insufficient wall material density or breakage during chewing, resulting in sensory scores of 4 to 5 points (out of 10, with higher scores indicating greater bitterness).

[0123] The microcapsules of this invention achieve deep masking through a triple mechanism: the dense wall material completely physically isolates bitter molecules; the emulsifying effect of lecithin prevents component migration; and rosemary extract provides flavor modification.

[0124] The final product's bitterness score dropped to below 1.5 points, reaching a level that is imperceptible to the senses, thus resolving the core contradiction of functional ingredients being "effective but unpalatable".

[0125] 5. Comprehensive optimization of processing adaptability and safety Existing technologies, such as zein, require the use of ethanol as a solvent, which poses a risk of solvent residue and increases costs due to subsequent de-alcoholization processes; while components such as sodium alginate are highly hygroscopic, affecting product texture and processing flowability.

[0126] All components of this invention are prepared using an aqueous phase, eliminating the need for any organic solvents and fundamentally preventing solvent residue issues. The resulting microcapsule powder has a hygroscopicity of <5% and an angle of repose of <35°, making it perfectly compatible with biscuit production lines. All raw materials are GRAS (Generally Recognized As Safe), complying with Chinese national food safety standards and fully aligning with the "clean label" trend.

[0127] This invention achieves synergistic breakthroughs in five core dimensions—active ingredient protection, shelf life extension, bioavailability enhancement, flavor improvement, and processing adaptability—through innovative component design and system integration, providing a comprehensive and effective solution for the development of high-quality functional baked goods.

[0128] Although the above embodiments have provided a detailed description of the present invention, they are only some embodiments of the present invention, not all embodiments. People can obtain other embodiments based on the present invention without creative effort, and these embodiments all fall within the protection scope of the present invention.

Claims

1. A pentaceous composite wall material microcapsule, characterized in that, It consists of wall material and core material; The wall material is a five-element composite wall material, composed of the following components in parts by weight: 10-15 parts of octenyl succinate starch ester, 1-2 parts of guar gum, 0.5-2.0 parts of rosemary extract, 0.1-0.5 parts of ε-polylysine, and 0.5-1.5 parts of lecithin; The core material contains moringa active ingredients, including moringa polysaccharides and moringa polyphenols.

2. The pentaceous composite wall material microcapsule according to claim 1, characterized in that, The five-element composite wall material is composed of the following components in parts by weight: 12 parts octenyl succinate starch ester, 1.5 parts guar gum, 1.0 part rosemary extract, 0.3 parts ε-polylysine, and 1.0 part lecithin.

3. The pentaceous composite wall material microcapsule according to claim 1, characterized in that, The core material also includes bitter melon saponins, rosemary extract, vitamin E, trichosanthes pollen protein, trichosanthes pollen polysaccharide extract, and wolfberry extract.

4. The pentaceous composite wall material microcapsule according to claim 3, characterized in that, The core material is composed of the following components in parts by weight: 10-20 parts of moringa polysaccharide, 5-15 parts of moringa polyphenol, 3-8 parts of bitter melon saponin, 1-3 parts of rosemary extract, 0.5-2 parts of vitamin E, 2-5 parts of trichosanthes pollen protein, 5-12 parts of trichosanthes pollen polysaccharide extract, and 3-8 parts of wolfberry extract.

5. The pentaceous composite wall material microcapsule according to claim 1, characterized in that, The dry matter mass ratio of the core material and the five-element composite wall material is 1:(1.5~2.5).

6. The method for preparing the pentagonal composite wall material microcapsules according to any one of claims 1 to 5, characterized in that, Includes the following steps: S1. Heat and stir guar gum with some water at 80~90℃ to obtain a guar gum solution with a mass concentration of 1~2%; dissolve octenyl succinate starch ester with the remaining water to obtain an OSA starch solution; mix the guar gum solution and the OSA starch solution, then add rosemary extract, ε-polylysine and lecithin and homogenize to obtain a five-element composite wall material mixture; S2. Mix and homogenize the active ingredients of Moringa, vegetable oil and water to obtain a core material dispersion; S3. Add the core material dispersion to the pentagonal composite wall material mixture, stir and emulsify to obtain an emulsion, and spray dry the emulsion to obtain pentagonal composite wall material microcapsules.

7. The preparation method according to claim 6, characterized in that, The inlet air temperature of the spray dryer is 160~180℃, and the outlet air temperature is 70~85℃.

8. The application of the pentagonal composite wall material microcapsules according to any one of claims 1 to 5 or the pentagonal composite wall material microcapsules obtained by the preparation method according to any one of claims 6 to 7 in the preparation of baked goods.

9. The application according to claim 8, characterized in that, The baked goods include biscuits.

10. A biscuit, characterized in that, The biscuit contains the pentagonal composite wall material microcapsules as described in any one of claims 1 to 5 or the pentagonal composite wall material microcapsules prepared by the method described in any one of claims 6 to 7; the mass fraction of the pentagonal composite wall material microcapsules in the biscuit is 6 to 10%.

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