Powdered oil, food, and method for preparing the same

Abstract

The present application discloses a powdered fat, a food product and a method of making the same, the powdered fat comprising: chickpea protein and camellia oil, the chickpea protein encapsulating the camellia oil to form an oil-in-water structure. The powdered fat of the present application combines chickpea protein and camellia oil, improves the solubility of the chickpea protein and the bioavailability and oxidative stability of the camellia oil, enhances the solubility and sensory quality of the product, makes it widely applicable in various food applications, and provides consumers with a more nutritious and uniquely flavored food choice due to its unique nutritional value and health benefits.

Description

Technical Field

[0001] This application belongs to the field of food processing technology, specifically relating to powdered oils, food products, and their preparation methods. Background Technology

[0002] Chickpea protein is highly nutritious, containing various vitamins and minerals, providing many essential amino acids, and is low in fat, primarily composed of unsaturated fatty acids, which are beneficial for cardiovascular health. Compared to some other protein sources, chickpea protein is more easily digested and absorbed by the body, has low allergenicity, and can be used in a variety of foods, making it suitable for a wide range of people. Camellia oil is a plant oil extracted from the seeds of the camellia plant. It is rich in various unsaturated fatty acids, especially oleic acid and linoleic acid, and has high nutritional value, making it extremely beneficial to human health.

[0003] Both chickpea protein and camellia oil are nutritionally balanced, sustainable, and multifunctional plant-based raw materials. However, both have certain drawbacks, such as the low solubility and unpalatable taste of chickpea protein, and the easy oxidation and deterioration of camellia oil, which limits its utilization. Summary of the Invention

[0004] This application aims to at least partially address one of the technical problems existing in the prior art. To this end, this application provides powdered oil, food products, and methods for preparing the same. The powdered oil of this application combines chickpea protein and camellia oil, improving the solubility of chickpea protein and the bioavailability and oxidative stability of camellia oil, thereby enhancing the product's solubility and sensory quality, making it widely applicable in various food applications. Furthermore, the chickpea protein in the powdered oil of this application, as a high-quality plant protein, is rich in essential amino acids, while camellia oil is rich in unsaturated fatty acids and has anti-inflammatory and antioxidant effects, beneficial to health. The combination of chickpea protein and camellia oil in the powdered oil of this application produces a unique flavor, adding a unique aroma and nutritional value without significantly affecting the original food, providing consumers with a more nutritious and uniquely flavorful food option.

[0005] In one aspect of this application, a powdered oil is proposed. According to an embodiment of this application, the powdered oil comprises chickpea protein and camellia oil, wherein the chickpea protein encapsulates the camellia oil to form an oil-in-water structure.

[0006] The powdered oil according to the above embodiments of this application combines chickpea protein and camellia oil. Chickpea protein has a high protein content and high nutritional value, and can effectively encapsulate camellia oil as the aqueous phase in an oil-in-water structure. Camellia oil is rich in unsaturated fatty acids, and is encapsulated by chickpea protein as the oil phase in the oil-in-water structure, effectively delaying the oxidation process of camellia oil and improving bioavailability. Thus, the combination of chickpea protein and camellia oil can solve the problems of low solubility of chickpea protein and easy deterioration of camellia oil, improve the bioavailability of camellia oil, and the combination of the two produces an unexpected flavor.

[0007] In addition, the complex according to the above embodiments of this application may also have the following additional technical features:

[0008] According to embodiments of this application, the powdered oil further comprises: dextrin, emulsifier, and vitamin E.

[0009] According to embodiments of this application, the dextrin includes β-cyclodextrin and / or maltodextrin.

[0010] According to embodiments of this application, the emulsifier comprises mono- and diglyceride fatty acid esters.

[0011] According to an embodiment of this application, the powdered oil is spherical with a particle size of 1–5 μm.

[0012] According to an embodiment of this application, the encapsulation rate of the chickpea protein encapsulating the camellia oil is not less than 85%.

[0013] In another aspect of this application, a food product is proposed. According to an embodiment of this application, the food product contains the aforementioned powdered oil.

[0014] According to embodiments of this application, the powdered oil is used as a food additive.

[0015] According to embodiments of this application, the food includes: dairy products, meat products, frozen products, beverages, baked goods, condiments, or confectionery.

[0016] Those skilled in the art will understand that the features and advantages described above for powdered oils also apply to this food product, and will not be repeated here.

[0017] In another aspect of this application, a method for preparing the above-mentioned powdered oil is proposed. According to an embodiment of this application, the method includes: mixing an aqueous phase containing chickpea protein with an oil phase containing camellia oil to obtain an oil-in-water emulsion; drying the oil-in-water emulsion to obtain the powdered oil; wherein the mass ratio of the aqueous phase to the oil phase is (20:1) to (25:1).

[0018] According to an embodiment of this application, the method for preparing the aqueous phase includes: dissolving chickpea protein and dextrin in water, stirring, and obtaining the aqueous phase.

[0019] According to an embodiment of this application, the stirring speed is 300-700 rpm and the stirring time is 5-15 min.

[0020] According to an embodiment of this application, the content of chickpea protein in the aqueous phase is 5-10% by mass / volume, in mg / mL.

[0021] According to an embodiment of this application, the content of dextrin in the aqueous phase is 8-12% by mass / volume, in g / mL.

[0022] According to an embodiment of this application, the method for preparing the oil phase includes: stirring camellia oil, vitamin E, and an emulsifier to obtain the oil phase.

[0023] According to an embodiment of this application, the stirring speed is 300-700 rpm, the time is 5-15 min, and the temperature is 45-55℃.

[0024] According to an embodiment of this application, the camellia oil has a mass fraction of 90-96% in the oil phase.

[0025] According to embodiments of this application, the vitamin E has a mass fraction of 1-3% in the oil phase.

[0026] According to embodiments of this application, the emulsifier has a mass fraction of 2-6% in the oil phase.

[0027] According to an embodiment of this application, the mixing process includes: shearing the aqueous phase and the oil phase to obtain a crude emulsion, and then performing microfluidic homogenization to obtain the oil-in-water emulsion.

[0028] According to an embodiment of this application, the shearing process is performed at a rotation speed of 8000–12000 rpm for 2–8 min at a temperature of 45–55°C.

[0029] According to an embodiment of this application, the pressure of the microjet homogenization treatment is 80-120 MPa, and the number of times is 2-4.

[0030] According to an embodiment of this application, the drying process includes a spray drying process, wherein the inlet air temperature of the spray drying process is 160-200°C and the outlet air temperature is 80-120°C.

[0031] Additional aspects and advantages of this application will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of this application. Attached Figure Description

[0032] The above and / or additional aspects and advantages of this application will become apparent and readily understood from the description of the embodiments taken in conjunction with the following drawings, in which:

[0033] Figure 1 This is a microscopic examination result of the crude emulsion after staining in Example 1 of this application;

[0034] Figure 2 These are macroscopic and microscopic observation results of the powdered oil in Example 2 of this application, where (A) is a macroscopic appearance of the powdered oil; (B-D) are SEM observation results of the powdered oil at different magnifications.

[0035] Figure 3 This is a graph showing the results of the peroxide value test of the powdered oil in Example 3 of this application;

[0036] Figure 4 This is a diagram showing the results of the in vitro examination of the powdered oil in gastrointestinal fluid in Example 4 of this application;

[0037] Figure 5 This is a graph showing the average particle size variation of the powdered oil in in vitro gastrointestinal fluid in Example 4 of this application;

[0038] Figure 6 This is a diagram showing the release of free fatty acids from the powdered oil in a simulated intestine in Example 4 of this application.

[0039] Figure 7 The graph shows the change in oleic acid content of the powdered oil in rats in Example 5 of this application, where (A) is the graph of oleic acid content in rats at different time points; and (B) is the statistical result of the area under the curve in (A).

[0040] Figure 8 This is a macroscopic comparison diagram of commercially available coffee and coffee with added powdered oil in Example 6 of this application. Detailed Implementation

[0041] The embodiments of this application are described in detail below. The embodiments described below are exemplary and are only used to explain this application, and should not be construed as limiting this application.

[0042] It should be noted that the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of technical features indicated. Therefore, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. Furthermore, in the description of this application, unless otherwise stated, "multiple" means two or more.

[0043] The endpoints and any values ​​of the ranges disclosed herein are not limited to the precise ranges or values, and these ranges or values ​​should be understood to include values ​​close to these ranges or values. For numerical ranges, the endpoint values ​​of the various ranges, the endpoint values ​​of the various ranges and individual point values, and individual point values ​​can be combined with each other to obtain one or more new numerical ranges, which should be considered as specifically disclosed herein.

[0044] In this document, the terms “comprising” or “including” are open-ended expressions, meaning that they include the contents specified in this application but do not exclude other contents.

[0045] In this document, the terms “optionally,” “optionally,” or “optionally” generally refer to an event or condition that may, but may not, occur, and the description includes both cases in which the event or condition occurs and cases in which the event or condition does not occur.

[0046] In this article, the term "solubility" refers to the mass of solute that dissolves in 100g of solvent (usually water) at a given temperature to reach saturation, expressed in g / 100g.

[0047] In this paper, the term "solubility classification" is defined as follows: 10 g / 100 g or more is easily soluble, 1 to 10 g / 100 g is soluble, 0.01 to 1 g / 100 g is slightly soluble, and less than 0.01 g / 100 g is sparingly soluble (insoluble).

[0048] In this article, the term "SGF" stands for simulated gastric juice, used to simulate the digestion process of food or medicine in the stomach.

[0049] In this article, the term "SIF" stands for Simulated Intestinal Fluid, used to simulate the digestion process of food or drugs in the intestines.

[0050] In this article, the term "FFA" refers to free fatty acids.

[0051] In this article, the term "chickpea protein" refers to a mixture of plant proteins obtained by processing chickpeas into powder and then extracting and concentrating the protein.

[0052] This application discloses powdered oils, food products, and methods for their preparation, which will be described in detail below.

[0053] Powdered grease

[0054] In one aspect of this application, a powdered oil is proposed. According to an embodiment of this application, the powdered oil comprises chickpea protein and camellia oil, wherein the chickpea protein encapsulates the camellia oil to form an oil-in-water structure.

[0055] The powdered oil according to the above embodiments of this application combines chickpea protein and camellia oil. Chickpea protein has a high protein content and high nutritional value, and can effectively encapsulate camellia oil as the aqueous phase in an oil-in-water structure. Camellia oil is rich in unsaturated fatty acids, and is encapsulated by chickpea protein as the oil phase in the oil-in-water structure, effectively delaying the oxidation process of camellia oil and improving bioavailability. Thus, the combination of chickpea protein and camellia oil can solve the problems of low solubility of chickpea protein and easy deterioration of camellia oil, improve the bioavailability of camellia oil, and the combination of the two produces an unexpected flavor.

[0056] In addition, the complex according to the above embodiments of this application may also have the following additional technical features:

[0057] According to embodiments of this application, the powdered oil further comprises: dextrin, emulsifier, and vitamin E. Dextrin, as a polysaccharide, increases the viscosity of the system and helps form a stable oil-in-water emulsion structure; the emulsifier enhances the stability of the oil-water interface and prevents oil droplet aggregation; vitamin E, as a natural antioxidant, effectively delays the oxidation of camellia oil. The synergistic effect of these components improves the stability, antioxidant properties, and application performance of the powdered oil.

[0058] According to embodiments of this application, the dextrin includes β-cyclodextrin and / or maltodextrin. Thus, the selected dextrin is a naturally derived component, enhancing the health, environmental friendliness, and sustainability of the powdered oil.

[0059] According to embodiments of this application, the emulsifier comprises mono- and diglyceride fatty acid esters. Thus, the selected emulsifier, extracted from vegetable oils, enhances the health, environmental friendliness, and sustainability of the powdered oil.

[0060] According to embodiments of this application, the powdered oil is spherical with a particle size of 1–5 μm. This helps to improve the solubility and dispersibility of the powdered oil.

[0061] According to embodiments of this application, the encapsulation rate of the chickpea protein in the camellia oil is not less than 85%. This improves the stability and bioavailability of the powdered oil, while also enhancing the product's antioxidant properties.

[0062] food

[0063] In another aspect of this application, a food product is proposed. According to an embodiment of this application, the food product contains the aforementioned powdered oil. Thus, by adding the powdered oil of this application to a food product, a unique flavor can be added, and the content of unsaturated fatty acids and proteins in the food can be increased. This adds a unique aroma and nutritional value without affecting the original food product overall, providing consumers with a more nutritious and uniquely flavored food option.

[0064] According to embodiments of this application, the powdered oil is used as a food additive. This enhances the nutritional value and sensory quality of the food.

[0065] According to embodiments of this application, the food products include: dairy products, meat products, frozen products, beverages, baked goods, condiments, or confectionery. This enhances the nutritional value and flavor of various food products, meeting the trend of healthy eating while increasing the market competitiveness of the products.

[0066] Those skilled in the art will understand that the features and advantages described above for powdered oils also apply to this food product, and will not be repeated here.

[0067] Methods for preparing powdered oils

[0068] In another aspect of this application, a method for preparing the aforementioned powdered oil is proposed. According to an embodiment of this application, the method includes: mixing an aqueous phase containing chickpea protein with an oil phase containing camellia oil to obtain an oil-in-water emulsion; drying the oil-in-water emulsion to obtain the powdered oil; the mass ratio of the aqueous phase to the oil phase is (20:1) to (25:1), for example, 20:1, 21:1, 22:1, 23:1, 24:1, or 25:1. This helps to improve the formation and stability of the oil-in-water emulsion. This ratio optimizes the encapsulation efficiency of chickpea protein for camellia oil, thereby improving the yield and quality of the product and enhancing the uniformity, solubility, and bioavailability of the powdered oil.

[0069] According to an embodiment of this application, the method for preparing the aqueous phase includes: dissolving chickpea protein and dextrin in water, stirring, to obtain the aqueous phase. Thus, chickpea protein can effectively encapsulate camellia oil as an aqueous phase in an oil-in-water structure, while dextrin, as a polysaccharide, increases the viscosity of the system and helps form a stable oil-in-water emulsion structure.

[0070] According to embodiments of this application, the stirring speed is 300–700 rpm, for example, 300 rpm, 400 rpm, 500 rpm, 600 rpm, or 700 rpm; the stirring time is 5–15 min, for example, 5 min, 6 min, 7 min, 8 min, 9 min, 10 min, 11 min, 12 min, 13 min, 14 min, or 15 min. This allows chickpea protein and dextrin to be fully dispersed and dissolved in water, forming a homogeneous aqueous phase.

[0071] According to embodiments of this application, the chickpea protein content in the aqueous phase is 5-10% by weight (mg / mL), for example, 5%, 6%, 7%, 8%, 9%, or 10% by weight (mg / mL). This promotes the stable formation of the oil-in-water emulsion while ensuring an appropriate protein content in the emulsion, resulting in a powdered oil with a unique flavor.

[0072] According to embodiments of this application, the dextrin content in the aqueous phase is 8–12% by mass (g / mL), for example, 8%, 9%, 10%, 11%, or 12% by mass (g / mL). This adjusts the viscosity and stability of the aqueous phase, thereby providing a more stable emulsifying environment when forming an oil-in-water emulsion.

[0073] According to an embodiment of this application, the method for preparing the oil phase includes: stirring camellia oil, vitamin E, and an emulsifier to obtain the oil phase. This forms a homogeneous oil phase, where camellia oil is encapsulated as the oil phase within an oil-in-water structure by chickpea protein, effectively delaying the oxidation process of camellia oil and improving bioavailability; vitamin E, as a natural antioxidant, effectively delays the oxidation of camellia oil; and the emulsifier enhances the stability of the oil-water interface and prevents oil droplet aggregation. These components work synergistically to prepare a homogeneous oil phase.

[0074] According to embodiments of this application, the stirring speed is 300–700 rpm, for example, 300 rpm, 400 rpm, 500 rpm, 600 rpm, or 700 rpm; the time is 5–15 min, for example, 5 min, 6 min, 7 min, 8 min, 9 min, 10 min, 11 min, 12 min, 13 min, 14 min, or 15 min; and the temperature is 45–55°C, for example, 45°C, 46°C, 47°C, 48°C, 49°C, 50°C, 51°C, 52°C, 53°C, 54°C, or 55°C. This thorough mixing ensures uniform dispersion of the oil phase.

[0075] According to embodiments of this application, the camellia oil has a mass fraction of 90-96% in the oil phase, for example, 90%, 91%, 92%, 93%, 94%, 95%, or 96% by mass. This ensures a high concentration of camellia oil in the oil phase, thereby fully utilizing the health benefits of camellia oil.

[0076] According to embodiments of this application, the mass fraction of vitamin E in the oil phase is 1-3% by mass, for example, 1%, 2%, or 3% by mass. Thus, vitamin E, as a natural antioxidant, in an appropriate proportion further effectively delays the oxidation of camellia oil.

[0077] According to embodiments of this application, the emulsifier has a mass fraction of 2-6% in the oil phase, for example, 2%, 3%, 4%, 5%, or 6% by mass. Thus, a suitable emulsifier ratio further enhances the stability of the oil-water interface and prevents oil droplet aggregation.

[0078] According to an embodiment of this application, the mixing process includes: shearing the aqueous phase and the oil phase to obtain a crude emulsion, followed by microfluidic homogenization to obtain the oil-in-water emulsion. Thus, by utilizing the shear force and the mechanical action of the high-pressure microfluidic jet, the oil droplet interface is broken, reducing the size of the oil droplets in the emulsion, thereby improving the stability and uniformity of the emulsion, achieving thorough mixing and uniform dispersion of the water and oil phases, and forming a stable oil-in-water emulsion.

[0079] According to embodiments of this application, the rotational speed of the shearing process is 8000–12000 rpm, for example, 8000 rpm, 9000 rpm, 10000 rpm, 11000 rpm, or 12000 rpm; the time is 2–8 min, for example, 2 min, 3 min, 4 min, 5 min, 6 min, 7 min, or 8 min; and the temperature is 45–55°C, for example, 45°C, 46°C, 47°C, 48°C, 49°C, 50°C, 51°C, 52°C, 53°C, 54°C, or 55°C. This initially disperses the oil and aqueous phases into smaller droplets, increasing the contact area between the two phases, forming a coarse emulsion, and improving the efficiency and effectiveness of subsequent homogenization.

[0080] According to embodiments of this application, the pressure of the microfluidic homogenization treatment is 80–120 MPa, for example, 80 MPa, 90 MPa, 100 MPa, 110 MPa, or 120 MPa; the number of treatments is 2–4 times, for example, 2 times, 3 times, or 4 times. This further improves the stability and uniformity of the emulsion, thereby achieving thorough mixing and uniform dispersion of the water and oil phases, forming a stable oil-in-water emulsion.

[0081] According to an embodiment of this application, the drying process includes spray drying. The inlet air temperature of the spray drying process is 160–200°C, for example, 160°C, 170°C, 180°C, 190°C, or 200°C; the outlet air temperature is 80–120°C, for example, 80°C, 90°C, 100°C, 110°C, or 120°C. This achieves rapid drying of the oil-in-water emulsion, forming microencapsulated powdered oil.

[0082] The following will explain the solution of this application with reference to embodiments. Those skilled in the art will understand that the following embodiments are for illustrative purposes only and should not be considered as limiting the scope of this application. Where specific techniques or conditions are not specified in the embodiments, they are performed according to the techniques or conditions described in the literature in the art or according to the product instructions. Reagents or instruments whose manufacturers are not specified are all conventional products that can be obtained commercially.

[0083] Example 1: Preparation of Chickpea Protein Camellia Oil Microcapsule Powder

[0084] 1. Weigh 14g of chickpea protein and 16g of maltodextrin and dissolve them in 158.6g of ultrapure water. Stir at 500rpm for 10min to obtain the aqueous phase. The content of chickpea protein in the aqueous phase is 7.4% by mass and the content of maltodextrin in the aqueous phase is 8.5% by mass.

[0085] 2. Weigh 8g of camellia oil, 0.2g of vitamin E, and 0.4g of mono- and diglycerides of fatty acids. Stir at 500 rpm and 50℃ for 10 minutes to obtain the oil phase. The mass fraction of camellia oil in the oil phase is 93% by mass, the mass fraction of vitamin E in the oil phase is 2% by mass, and the mass fraction of the emulsifier mono- and diglycerides of fatty acids in the oil phase is 4% by mass.

[0086] 3. Mix the aqueous phase and oil phase at a mass ratio of 22:1, and shear at 50℃ and 10000 rpm for 5 min to obtain a crude emulsion; homogenize the prepared crude emulsion three times using a microjet with a microjet pressure of 100 MPa to nano-size the emulsion and prepare an oil-in-water emulsion.

[0087] 4. The water-in-oil emulsion is spray-dried using a spray dryer with an inlet air temperature of 180℃ and an outlet air temperature of 100℃ to obtain chickpea protein camellia oil microcapsule powder.

[0088] Take the cut crude emulsion and stain it with different dyes. Quick Green and Nile Red are used to stain proteins and fats respectively. Figure 1 It can be observed that camellia oil is encapsulated by chickpea protein.

[0089] Example 2: Investigation of the oil properties of chickpea protein camellia oil microcapsule powder

[0090] The macroscopic appearance of the chickpea protein camellia oil microcapsule powder prepared in Example 1 is as follows: Figure 2 As shown in Figure A, the chickpea protein camellia oil microcapsule powder is generally white powder or granular. SEM analysis revealed the following results: Figure 2As shown in B to D, the particles are generally smooth spheres. The average particle size and particle size distribution of the chickpea protein camellia oil microcapsule powder were further analyzed using Nano Measure software. The results showed that the average particle size of the powder oil was 3.07 μm, with a particle size range of 1 to 5 μm. Most of the particles were concentrated in the range of 1.3 to 4.0 μm. The smaller particle size is conducive to the rapid and uniform dispersion and dissolution of the powder oil in the solvent.

[0091] The solubility, moisture content, yield, encapsulation efficiency, and whiteness of chickpea protein camellia oil microcapsule powder were investigated. The results are shown in Table 1. The solubility of the chickpea protein camellia oil microcapsule powder was 1.23 g / 100 g, which falls under the "soluble" category according to solubility classification. This indicates that the powder is soluble in water, facilitating its application in food processing. Typically, the moisture content of powders is required to be less than 4%, and the moisture content of the chickpea protein camellia oil microcapsule powder was only 2.48%, which is ideal. The yield of the chickpea protein camellia oil microcapsule powder was 48.88%. The encapsulation efficiency of the chickpea protein camellia oil microcapsule powder was 87.32%. A high encapsulation efficiency can improve the stability of the powder, protect nutrients, and improve taste. The whiteness index includes L* brightness, a* red-green and b* yellow-blue. The oil in chickpea protein camellia oil microcapsule powder has L* = 99.98, a* = -13.01, b* = 2.30, and a whiteness of 86.79. The powder is white overall with a slight yellow tint.

[0092] Acid hydrolysis was used to release the bound fatty acids, making them easier to dissolve in organic solvents. The powdered oil was then extracted with petroleum ether, the solvent was removed by evaporation, and it was dried before the total fatty acid content was measured. In this example, the total fatty acid content of the powdered oil was 15.80%. The surface oil content, measured according to standard SC / T 3505-2006, was only 2%, which is relatively low and beneficial for long-term storage.

[0093] Table 1

[0094]

[0095] The powder mass in the petri dish is the mass after removing the incompletely dissolved powder, and the powder mass is the total mass of the added powder.

[0096] The moisture content was determined according to the method specified in national standard GB 5009.3-2016;

[0097] Where m1 is the mass of the powder obtained after spray drying, in grams (g); m2 is the mass of the total solids in the emulsion during emulsion preparation, in grams (g).

[0098] The determination of total oil content was performed according to the method specified in GB 5009.6-2016;

[0099] Whiteness was measured using a colorimeter.

[0100] Example 3: Study on the oil storage stability of chickpea protein camellia oil microcapsule powder

[0101] Camellia oil and chickpea protein camellia oil microcapsule powder were collected and dissolved in chloroform and glacial acetic acid solutions, respectively. The peroxides in the solution reacted with potassium iodide to generate iodine. The precipitated iodine was titrated with sodium thiosulfate to calculate the peroxide value of the sample.

[0102] Changes in peroxide value of camellia oil and its powdered oil during storage, as follows: Figure 3 As shown, there was no significant difference between the powdered oil and camellia oil in week 0. With increasing storage weeks, the peroxide value of both showed a gradual upward trend. Within 3 weeks of storage at 25℃, the difference in peroxide value between the powdered oil and camellia oil was not significant, but a significant difference appeared after week 4. Furthermore, after 6 weeks of storage at 25℃, the peroxide value of the chickpea protein camellia oil microcapsule powdered oil was not significantly different from that before storage, indicating that the chickpea protein camellia oil microcapsule powdered oil has good oxidative stability. The difference between camellia oil and its powdered oil was even more pronounced when stored at 50℃. After 6 weeks of storage, the peroxide value of camellia oil reached 0.7322 g / 100g, while that of the powdered oil was only 0.5852 g / 100g.

[0103] Example 4: In vitro gastrointestinal study of chickpea protein and camellia oil microcapsule powder oil

[0104] The chickpea protein camellia oil microcapsule powder prepared in Example 1 was stained with Nile Red, and its changes in simulated gastrointestinal fluid at different time points were observed under a microscope. The results are as follows: Figure 4 As shown in the image, the green fluorescence represents Nile Red-stained oil. Initially, the powder did not completely dissolve in water, and numerous intertwined oil particles were still visible. Within 1 hour of digestion in simulated gastric juice, the particles gradually dissolved, and the oil droplets dispersed evenly. The reconstituted emulsion obtained from the powder dissolution was not significantly damaged, indicating that the emulsion has strong acid resistance. During the simulated intestinal juice digestion stage, the emulsion was gradually digested and destroyed, a large amount of oil was released, oil droplets aggregated, the average particle size gradually increased, and the fluorescence intensity increased. This indicates that the emulsion is mainly digested in the intestine, which is similar to the digestion pattern of fat.

[0105] The average particle size change during in vitro gastrointestinal digestion is as follows: Figure 5As shown, the changes are consistent with the microscopic images. The powder further disperses in simulated gastric juice, and the particle size decreases, showing almost no change within 1 hour of simulated gastric digestion. In simulated intestinal juice, the oil droplets are gradually digested, and the aggregated oil droplet particle size increases, eventually reaching over 30 μm.

[0106] The chickpea protein and camellia oil microcapsule powder showed minimal digestion in simulated gastric juice but was gradually digested in simulated intestinal juice. The inventors further investigated the release of free fatty acids during the simulated intestinal digestion stage. The results were as follows... Figure 6 As shown, unencapsulated camellia oil rapidly releases free fatty acids within 20 minutes of simulated intestinal digestion, reaching 95% at 48 minutes, and then gradually plateauing until complete digestion. In contrast, the chickpea protein camellia oil microcapsule powder, due to its encapsulation by a mixture of proteins and polysaccharides, digests more slowly during simulated intestinal digestion, reaching 50% at 64 minutes, and then continuing to increase slowly. This demonstrates that the encapsulation of the powdered oil is successful, facilitating the slow release of functional oils into the intestine and promoting the absorption of functional factors contained in camellia oil.

[0107] Example 5: Investigation on the bioavailability of chickpea protein and camellia oil microcapsule powder

[0108] Using rats as an experimental animal model, camellia oil and the chickpea protein camellia oil microcapsule powder prepared in Example 1 were administered via gavage. Oleic acid content was used as an indicator of bioavailability. Blood samples were collected from rats at different time points (0 hours, 2 hours, 4 hours, and 8 hours after gavage) to determine oleic acid content. Results are as follows... Figure 7 As shown, where Figure 7 A study showed that the changes in oleic acid content in rats after gavage administration of camellia oil and chickpea protein camellia oil microcapsule powder exhibited the same trend. Within 2 hours of gavage, the oleic acid content in the rats fluctuated. This may be because the oil was still in the digestive stage in the stomach during the first 1-2 hours after gavage, and fatty acids were not digested and absorbed in time. Additionally, the rats' struggle during blood collection also consumed some fat, leading to fluctuations in oleic acid content. After 2 hours of gavage, the fat reached the intestines and was digested and absorbed, increasing the oleic acid content in the rats. The oleic acid content peaked after 4 hours and then gradually decreased, returning to its initial level around 8 hours. Afterward, it continued to decline, possibly due to the sustained decrease in oleic acid content caused by prolonged fasting. Figure 7 B shows that the area under the curve for chickpea protein camellia oil microcapsule powder is 1.2 times that of camellia oil, indicating a significant difference. This demonstrates that nano-powdering of camellia oil can improve its bioavailability.

[0109] Example 6: Application of chickpea protein and camellia oil microcapsule powder in food

[0110] A comparative experiment was conducted by adding commercially available instant coffee solid beverage (purchased from Nestlé instant coffee) and the chickpea protein camellia oil microcapsule powder prepared in Example 1 to the commercially available instant coffee solid beverage. The macroscopic comparison of the two is shown in the figure below. Figure 8 As shown in Table 2, A represents commercially available instant coffee beverages, and B represents coffee with added chickpea protein and camellia oil microcapsule powder. Twelve healthy sensory evaluators with no known taste or smell impairments (male-to-female ratio, aged 22-32) were selected. They evaluated the coffee's color, texture, aroma, taste, and personal preference. The results are shown in Table 2. The coffee with added chickpea protein and camellia oil microcapsule powder had a darker color. The texture score of the coffee with added chickpea protein and camellia oil microcapsule powder was higher, indicating better solubility. There was no significant difference in total score or personal preference between the two. However, compared to commercially available instant coffee beverages, the coffee with added chickpea protein and camellia oil microcapsule powder has a unique flavor due to the distinctive aroma of camellia oil and chickpea protein. This adds a unique fragrance to the coffee and increases its nutritional value, allowing consumers to supplement unsaturated fatty acids and protein while consuming food.

[0111] Table 2

[0112]

[0113] Those skilled in the art will understand that the application of the above-mentioned chickpea protein camellia oil microcapsule powder in food is exemplary, and the chickpea protein camellia oil microcapsule powder is also applicable to other foods that need to improve these properties, which will not be elaborated here.

[0114] In the description of this specification, the references to terms such as "one embodiment," "some embodiments," "example," "specific example," or "some examples," etc., refer to specific features, structures, materials, or characteristics described in connection with that embodiment or example, which are included in at least one embodiment or example of this application. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples. Moreover, without contradiction, those skilled in the art can combine and integrate the different embodiments or examples described in this specification, as well as the features of different embodiments or examples.

[0115] Although embodiments of this application have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting this application. Those skilled in the art can make changes, modifications, substitutions and variations to the above embodiments within the scope of this application.

Claims

1. A powdered grease, characterized in that, include: Chickpea protein and camellia oil, wherein the chickpea protein encapsulates the camellia oil to form an oil-in-water structure.

2. The powdered grease according to claim 1, characterized in that, The powdered oil further comprises: dextrin, emulsifier, and vitamin E; Optionally, the dextrin includes β-cyclodextrin and / or maltodextrin; Optionally, the emulsifier comprises mono- and diglyceride fatty acid esters.

3. The powdered grease according to claim 1, characterized in that, The powdered oil is spherical with a particle size of 1–5 μm.

4. The powdered grease according to claim 1, characterized in that, The encapsulation rate of the chickpea protein in the camellia oil is not less than 85%.

5. A food product, characterized in that, It contains the powdered oil as described in any one of claims 1 to 4.

6. A method for preparing the powdered oil according to any one of claims 1 to 4, characterized in that, include: An oil-in-water emulsion was obtained by mixing an aqueous phase containing chickpea protein with an oil phase containing camellia oil. The oil-in-water emulsion is dried to obtain the powdered oil; The mass ratio of the aqueous phase to the oil phase is (20:1) to (25:1).

7. The method according to claim 6, characterized in that, The method for preparing the aqueous phase includes: Chickpea protein and dextrin were dissolved in water and stirred to obtain the aqueous phase. Optionally, the stirring speed is 300-700 rpm and the stirring time is 5-15 min; Optionally, the chickpea protein content in the aqueous phase is 5-10% by mass (v / mL). Optionally, the dextrin content in the aqueous phase is 8–12% by mass (g / mL).

8. The method according to claim 6, characterized in that, The method for preparing the oil phase includes: Camellia oil, vitamin E, and emulsifier were stirred to obtain the oil phase; Optionally, the stirring speed is 300-700 rpm, the time is 5-15 min, and the temperature is 45-55℃; Optionally, the camellia oil has a mass fraction of 90-96% in the oil phase; Optionally, the vitamin E in the oil phase has a mass fraction of 1 to 3% by mass; Optionally, the emulsifier has a mass fraction of 2-6% in the oil phase.

9. The method according to claim 6, characterized in that, The method of mixing processing includes: The aqueous phase and the oil phase are sheared to obtain a crude emulsion, which is then subjected to microfluidic homogenization to obtain the oil-in-water emulsion. Optionally, the shearing process is performed at a rotation speed of 8000–12000 rpm for 2–8 min at a temperature of 45–55°C. Optionally, the pressure of the microjet homogenization treatment is 80–120 MPa, and the number of times is 2–4.

10. The method according to claim 6, characterized in that, The drying process includes spray drying, wherein the inlet air temperature of the spray drying process is 160-200℃ and the outlet air temperature is 80-120℃.

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