Algal oil astaxanthin-active peptide co-carried emulsion gel printing ink and preparation method thereof
By using a multi-emulsion system of algal astaxanthin/active peptide W1/O/W2 stabilized by salt-soluble protein from pearl oyster meat, the problem of traditional inks being unable to synergistically transport active substances is solved, achieving stable encapsulation and delivery of active ingredients, which is suitable for 3D printing of easily swallowable functional foods.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-05-25
- Publication Date
- 2026-07-17
AI Technical Summary
Traditional continuous-phase edible bio-inks cannot stably co-print fat-soluble and water-soluble active substances, and their emulsion-gel structures are prone to thermal instability, failing to meet the development needs of multifunctional, highly stable, and customized nutritional foods.
Using pearl oyster meat salt-soluble protein as the core structural stabilizer, a multi-emulsion system of algal oil astaxanthin/active peptide W1/O/W2 was constructed. By adjusting the mass ratio of pearl oyster meat salt-soluble protein to sodium alginate in the external aqueous phase, a stable multi-emulsion gel was formed. Combined with suspension printing technology, the encapsulation and delivery of active ingredients were achieved.
It achieves synergistic and efficient encapsulation and delivery of algal oil astaxanthin and active peptides. The printing ink is extrudable, moldable, and thermally stable, making it suitable for people with swallowing disorders and providing customized functional foods.
Smart Images
Figure CN122397911A_ABST
Abstract
Citation Information
Patent Citations
Preparation and 3D printing application of vegetable protein-based W / O / W fat
CN114246223A
Preparation method of Pickering high internal phase emulsion capable of loading astaxanthin for 3D printing
CN114847469A