A colloidal preparation containing capsaicin and its preparation method and application

Abstract

The present application belongs to the technical field of functional polymer composite materials, and particularly relates to a colloidal preparation containing capsaicin as well as a preparation method and application thereof. Through construction of a seaweed salt-hydroxypropyl methyl cellulose-guar gum ternary compound network, in combination with a two-component toughening system of polyethylene glycol and beta-cyclodextrin, the present application can realize uniform dispersion of capsaicin, significantly improve the flexibility and mechanical strength of the colloidal material, and particularly solve the technical problem of reduction of elongation at break caused by capsaicin. The colloidal preparation of the present application retains the functions of refreshing and bacteriostasis of capsaicin, has excellent tensile properties, is suitable for preparation of film-shaped or sheet-shaped functional materials, and can be widely applied in the fields of functional edible film materials, drug-loaded film sheets and food / daily chemical product packaging film materials. The whole process can be operated continuously, is suitable for industrial large-scale production, and has good economic efficiency and market promotion value.

Description

Technical Field

[0001] This invention belongs to the field of functional polymer composite materials technology, specifically relating to a colloidal preparation containing capsaicin, its preparation method, and its application. Background Technology

[0002] Edible functional materials are functional material systems with a network structure formed by intermolecular interactions from natural edible polymers (such as polysaccharides, proteins, and lipids). These materials have good biodegradability and food safety, and can effectively block moisture, oxygen, aromatic substances, and oils. They play an important role in improving product quality, extending food shelf life, and delivering functional ingredients.

[0003] Edible functional materials can be classified into polysaccharides, proteins, lipids, and composite systems based on their base material sources. Among them, polysaccharide functional materials have attracted widespread attention due to their wide availability of raw materials, low cost, and excellent gelling properties.

[0004] Research on starch-based functional materials often uses corn starch, potato starch, or cassava starch as raw materials, improving their mechanical properties and processability by adding plasticizers and modifiers. Studies have shown that plasticizers such as sorbitol and glycerol can improve the flexibility of materials, while modifiers such as pullulan can enhance the structural density and stability of materials.

[0005] Alginate functional materials have become a research hotspot in recent years. Alginate is a polyanionic polysaccharide extracted from natural brown algae, possessing excellent water solubility, biocompatibility, and biodegradability. A unique feature of alginate is its ability to undergo ionic cross-linking reactions with polyvalent cations such as calcium ions, forming a gel network with an "egg-box" structure. This property makes it promising for broad applications in aqueous colloidal systems, functional food carriers, and the biomedical field.

[0006] Composite functional materials are made by blending two or more base materials. Through intermolecular interactions between different components (such as hydrogen bonds, electrostatic interactions, and hydrophobic interactions), they achieve complementary performance advantages, thereby obtaining comprehensive performance that is difficult to achieve with a single component.

[0007] Capsaicin is the main pungent component in the fruits of Capsicum plants, possessing a variety of significant physiological activities: In analgesia, capsaicin exerts a long-lasting analgesic effect by depleting substances at nerve endings, and has been widely used in the treatment of neuropathic pain such as postherpetic neuralgia and diabetic peripheral neuropathy; in metabolic regulation, capsaicin can activate uncoupling proteins in brown adipose tissue, promoting thermogenesis and energy consumption, and has anti-obesity potential; in terms of mental alertness, capsaicin can activate the vanillic acid subtype receptors on the oral mucosa and tongue, activating the brainstem reticular activating system via trigeminal nerve afferent signals, thereby increasing the excitability and alertness of the cerebral cortex. In addition, capsaicin also has various pharmacological effects such as anti-inflammatory, antioxidant, antibacterial, and gastric juice secretion promotion.

[0008] Based on the aforementioned bioactivities, capsaicin shows broad application prospects in functional foods, oral care products, transdermal patches, repellent packaging materials, and biopesticides. In recent years, the introduction of capsaicin into edible or biodegradable polymer matrices to prepare functional films or sheets has become a research hotspot in the fields of functional packaging and food and drug delivery systems. Summary of the Invention

[0009] This invention constructs a ternary complex network of alginate-hydroxypropyl methylcellulose-guar gum, combines it with a two-component toughening system of polyethylene glycol and β-cyclodextrin, and precisely formulates plasticizers. This achieves uniform dispersion of capsaicin while significantly improving the flexibility and mechanical strength of colloidal materials. In particular, it solves the core technical problem of reduced elongation at break caused by capsaicin.

[0010] To achieve the above objectives, the present invention provides the following technical solution: A colloidal formulation containing capsaicin comprises the following components in parts by weight: 1.5-2.0 parts alginate, 0.1-0.3 parts hydroxypropyl methylcellulose, 0.1-0.2 parts guar gum, 0.1-0.2 parts polyethylene glycol, 0.05-0.1 parts β-cyclodextrin, 0-0.01 parts capsaicin, 0.2-0.4 parts plasticizer, and 100-150 parts deionized water; wherein the capsaicin content is not 0.

[0011] Capsaicin has wide applications in functional materials; however, as a strongly hydrophobic small molecule, it has poor compatibility with aqueous colloidal systems mainly composed of hydrophilic polymers such as alginate, easily leading to hydrophobic aggregation and crystallization, resulting in system inhomogeneity. More importantly, capsaicin molecules interfere with the polymer network structure—its hydrophobic association easily forms stress concentration points, while its steric hindrance hinders the normal movement of polymer chain segments, causing severe deterioration in the material's flexibility and processability.

[0012] To address the issue of reduced mechanical properties caused by capsaicin addition and to further improve the mechanical strength of colloidal materials, this invention adds a certain amount of polyethylene glycol and β-cyclodextrin to an alginate-hydroxypropyl methylcellulose-guar gum matrix system.

[0013] Alginate serves as the main framework material, and its carboxyl groups readily form cross-linked networks with hydroxypropyl methylcellulose, polyethylene glycol, β-cyclodextrin, and other structures, providing the material with primary mechanical strength and film-forming properties. Hydroxypropyl methylcellulose acts as an auxiliary reinforcing component; its hydroxypropyl or hydroxyl groups form abundant intermolecular hydrogen bonds, enhancing network density and cohesion, while also improving the interfacial compatibility between capsaicin and the matrix. Guar gum acts as a compliance modifier, imparting elastic memory and energy dissipation capabilities to the material, thereby significantly improving elongation at break without sacrificing excessive strength. The alginate-hydroxypropyl methylcellulose-guar gum ternary network forms a composite system with interpenetrating network structure characteristics through intermolecular hydrogen bonds, electrostatic interactions, and physical entanglement, simultaneously optimizing both tensile strength and elongation at break.

[0014] The hydrophobic cavity of β-cyclodextrin can provide inclusion, effectively inhibiting hydrophobic aggregation and recrystallization between capsaicin molecules, achieving molecular-level dispersion. Meanwhile, polyethylene glycol (PEG), as a flexible, water-soluble polymer segment, can increase the stability and dispersibility of the inclusion complex in aqueous media through hydrogen bonding. Furthermore, PEG segments insert into the sodium alginate-cellulose-guar gum ternary network, increasing the free volume of chain movement and compensating for the increased network rigidity caused by capsaicin inclusion. More importantly, the addition of PEG prevents recrystallization or aggregation of capsaicin during film drying, ensuring that capsaicin remains stably present in the final product in an amorphous molecular state. Moreover, PEG has a long-chain structure, while β-cyclodextrin has a cyclic structure; molecules of different morphologies can connect alginate and hydroxypropyl methylcellulose through hydrogen bonding, constructing a hydrogen-bonded cross-linked network, thereby further improving the mechanical properties of the film.

[0015] In one embodiment, the alginate is one or more of sodium alginate and potassium alginate.

[0016] In one embodiment, the capsaicin content is 0.001-0.006 parts.

[0017] In one embodiment, the plasticizer is one or more of glycerol, sorbitol, oleic acid, and stearic acid. The plasticizer forms hydrogen bonds with the polymer chain through its polyhydroxy structure, weakening the direct interaction between polymer chains and lowering the activation energy of local chain segment movement, thereby achieving higher elongation at break while maintaining cohesive strength.

[0018] In one embodiment, the amount of alginate can be 1.5 parts, 1.6 parts, 1.7 parts, 1.8 parts, 1.9 parts, or 2.0 parts. More specifically, it can be 1.6-1.8 parts. As the main scaffold material, an appropriate amount of alginate can better play a reinforcing role.

[0019] In one embodiment, the amount of hydroxypropyl methylcellulose can be 0.13 parts, 0.16 parts, 0.18 parts, 0.23 parts, 0.26 parts, or 0.30 parts. More specifically, it can be 0.15-0.25 parts. Hydroxypropyl methylcellulose is an auxiliary reinforcing component; the hydroxypropyl or hydroxyl groups on its molecular chain can form abundant intermolecular hydrogen bonds. An appropriate amount of hydroxypropyl methylcellulose can enhance the density and cohesion of the network, preventing excessive dosage from leading to uneven material dispersion, excessively increased rigidity, hindered chain segment movement, and decreased product mechanical properties.

[0020] In one embodiment, the amount of guar gum can be 0.10 parts, 0.12 parts, 0.14 parts, 0.16 parts, 0.18 parts, or 0.2 parts. More specifically, it can be 0.12-0.18 parts. An appropriate amount of guar gum can improve the flexibility of the colloidal film; when guar gum is excessive, too many physical cross-linking points are formed at high concentrations, which restricts the freedom of movement of the polymer chains and easily leads to the system becoming brittle due to excessive cross-linking.

[0021] In one embodiment, the amount of polyethylene glycol (PEG) can be 0.10 parts, 0.12 parts, 0.14 parts, 0.16 parts, 0.18 parts, or 0.2 parts. Compared to the cyclic structure of β-cyclodextrin, PEG has a long-chain structure, and its longer molecular chains can connect alginate, hydroxypropyl methylcellulose, and β-cyclodextrin, constructing a hydrogen-bonded cross-linked network. Further, the amount can be 0.12-0.18 parts. An appropriate amount of PEG can promote the dispersion of the components while avoiding excessive amounts that would negatively impact the dispersion of β-cyclodextrin. The type of PEG is not particularly limited; any commonly used PEG in the art is acceptable. Specifically, PEG with a number average molecular weight of 200-1000 can be selected. In particular, one of PEG200, PEG400, PEG600, PEG800, or PEG1000 can be selected.

[0022] In one embodiment, the amount of β-cyclodextrin can be 0.05 parts, 0.06 parts, 0.07 parts, 0.08 parts, 0.09 parts, or 0.10 parts. More specifically, it can be 0.06-0.08 parts. In the system of this invention, the main function of β-cyclodextrin is to promote the formation of a cross-linked network through its abundant hydroxyl groups and cyclic structure. It also promotes the dispersion of capsaicin to a certain extent. An appropriate amount of β-cyclodextrin can better promote the dispersion of capsaicin; however, excessive amounts can cause β-cyclodextrin molecules to aggregate, forming polymers or crystals, disrupting their uniform distribution in the network. Furthermore, excessive inclusion may over-shield capsaicin molecules, thus affecting the appropriate interaction between capsaicin and the polymer chains.

[0023] In one embodiment, the amount of capsaicin can be 0.001 parts, 0.002 parts, 0.004 parts, 0.006 parts, 0.008 parts, or 0.01 parts. More specifically, it can be 0.002-0.006 parts. An appropriate amount of capsaicin can both increase the loading capacity and avoid excessive dosage leading to a decrease in the mechanical properties of the colloidal material. In this invention, the amphiphilic effect of β-cyclodextrin allows capsaicin molecules to be stably dispersed in the matrix, preventing aggregation or crystallization due to hydrophobic interactions. Simultaneously, the presence of polyethylene glycol prevents instability of the colloidal formulation during drying and recrystallization of capsaicin, solving the common quality problems of capsaicin-containing colloidal products becoming brittle and experiencing reduced efficacy after storage.

[0024] In one embodiment, a colloidal formulation containing capsaicin comprises the following components in parts by weight: 1.6-2.0 parts alginate, 0.15-0.3 parts hydroxypropyl methylcellulose, 0.12-0.2 parts guar gum, 0.12-0.2 parts polyethylene glycol, 0.05-0.1 parts β-cyclodextrin, 0.001-0.008 parts capsaicin, 0.22-0.38 parts plasticizer, and 100-150 parts deionized water.

[0025] In one embodiment, a colloidal formulation containing capsaicin comprises the following components in parts by weight: 1.6-1.9 parts alginate, 0.15-0.28 parts hydroxypropyl methylcellulose, 0.12-0.18 parts guar gum, 0.12-0.18 parts polyethylene glycol, 0.05-0.1 parts β-cyclodextrin, 0.001-0.007 parts capsaicin, 0.23-0.36 parts plasticizer, and 110-140 parts deionized water.

[0026] On the other hand, the present invention also provides a method for preparing a colloidal formulation containing capsaicin, comprising the following steps: (1) Dissolve and disperse alginate, hydroxypropyl methylcellulose, guar gum, polyethylene glycol, β-cyclodextrin and plasticizer in deionized water to obtain a mixture; (2) Then add capsaicin to the mixture and disperse it evenly; (3) After standing, a colloidal preparation containing capsaicin is obtained.

[0027] In one embodiment, step (2) dispersion is performed using an ultrasonic process. Specifically, capsaicin can be pre-dispersed in an ethanol solution and then added dropwise to the mixed solution. In particular, appropriate heating treatment can be performed to accelerate the dissolution rate of each raw material component.

[0028] On the other hand, the present invention also provides an application of a capsaicin-containing colloidal formulation, which is used to prepare a film or sheet formulation.

[0029] In one embodiment, the formulation is prepared by extrusion, hot pressing, or casting. Specifically, a colloidal formulation containing capsaicin can be uniformly coated onto a substrate, dried in an oven, and equilibrated in a constant temperature and humidity chamber to obtain a film-forming material.

[0030] The colloidal formulation of this invention does not require calcium salt cross-linking to prevent interference with capsaicin release. While possessing excellent mechanical properties, the bioactivity of capsaicin is fully preserved, and the molecular structure of capsaicin remains unchanged. The film or sheet materials prepared from this colloidal formulation exhibit high mechanical properties, possessing not only good chewability but also suitability for applications such as driver fatigue relief and post-exercise recovery. Its flexibility also allows the material to withstand subsequent processing operations such as folding and rolling, providing sufficient mechanical strength for use as packaging film materials for food or daily chemical products.

[0031] Beneficial effects: (1) The preparation of the colloidal formulation of the present invention adopts a conventional dissolution and dispersion process, which does not require complex equipment or harsh reaction conditions (no need for high temperature and high pressure, no need for organic solvent extraction, no need for specific atmosphere protection). The raw materials are all food-grade or pharmaceutical-grade natural polymers, which are widely available and cost-controllable. The preparation process does not involve any toxic or harmful reagents, making it green and environmentally friendly. The entire process can be operated continuously, which is suitable for large-scale industrial production and has good economic benefits and market promotion value.

[0032] (2) The colloidal formulation of the present invention retains the stimulating and antibacterial functional activities of capsaicin while possessing excellent tensile properties, making it suitable for preparing film-like or sheet-like functional materials. It can be widely used in functional edible films, drug-loaded films, and food / daily chemical product packaging films. The spiciness release is mild and sustained, without obvious burning discomfort. This characteristic indicates that the film material of the present invention is particularly suitable as a functional flavor-carrying film material, and can be applied to scenarios such as driving fatigue relief, post-exercise recovery, and breath freshening. Detailed Implementation

[0033] The present invention will now be described in detail with reference to specific embodiments. These embodiments will help those skilled in the art to further understand the present invention, but do not limit the invention in any way. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of the present invention. These all fall within the scope of protection of the present invention.

[0034] Performance Testing: The properties of the capsaicin-containing colloidal formulations prepared in Examples 1-9 and Comparative Examples 1-4 were tested under the same conditions. A certain amount of the prepared capsaicin-containing colloidal formulation was uniformly coated onto a substrate, dried in an oven, and equilibrated in a constant temperature and humidity chamber to obtain the film-forming material. Then, the tensile strength (MPa) and elongation at break (%) of the film material were tested using a texture analyzer.

[0035] Example 1

[0036] A colloidal formulation containing capsaicin comprises the following components in parts by weight: Sodium alginate 1.5 parts, hydroxypropyl methylcellulose 0.1 parts, guar gum 0.1 parts, polyethylene glycol PEG400 0.1 parts, β-cyclodextrin 0.05 parts, capsaicin 0.001 parts, glycerin 0.2 parts, deionized water 110 parts.

[0037] The preparation method of a colloidal formulation containing capsaicin includes the following steps: (1) Sodium alginate, hydroxypropyl methylcellulose, guar gum, polyethylene glycol PEG400, β-cyclodextrin and glycerol were dissolved and dispersed in deionized water to obtain a mixture; (2) Then add capsaicin ethanol solution dropwise to the mixture and disperse it evenly by ultrasonication; (3) After standing, a colloidal preparation containing capsaicin is obtained. The tensile strength of the membrane material is 34.6 MPa and the elongation at break is 25.3%.

[0038] Example 2

[0039] A colloidal formulation containing capsaicin comprises the following components in parts by weight: Sodium alginate 2.0 parts, hydroxypropyl methylcellulose 0.3 parts, guar gum 0.19 parts, polyethylene glycol PEG400 0.19 parts, β-cyclodextrin 0.1 parts, capsaicin 0.01 parts, glycerin 0.4 parts, deionized water 120 parts.

[0040] The preparation method of a colloidal formulation containing capsaicin includes the following steps: (1) Sodium alginate, hydroxypropyl methylcellulose, guar gum, polyethylene glycol PEG400, β-cyclodextrin and glycerol were dissolved and dispersed in deionized water to obtain a mixture; (2) Then add capsaicin ethanol solution dropwise to the mixture and disperse it evenly by ultrasonication; (3) After standing, a colloidal preparation containing capsaicin is obtained. The tensile strength of the membrane material was tested to be 38.0 MPa and the elongation at break was 22.3%.

[0041] Example 3

[0042] A colloidal formulation containing capsaicin comprises the following components in parts by weight: Sodium alginate 1.8 parts, hydroxypropyl methylcellulose 0.22 parts, guar gum 0.15 parts, polyethylene glycol PEG400 0.2 parts, β-cyclodextrin 0.08 parts, capsaicin 0.002 parts, glycerin 0.3 parts, deionized water 120 parts.

[0043] The preparation method of a colloidal formulation containing capsaicin includes the following steps: (1) Sodium alginate, hydroxypropyl methylcellulose, guar gum, polyethylene glycol PEG400, β-cyclodextrin and glycerol were dissolved and dispersed in deionized water to obtain a mixture; (2) Then add capsaicin ethanol solution dropwise to the mixture and disperse it evenly by ultrasonication; (3) After standing, a colloidal preparation containing capsaicin is obtained. The tensile strength of the membrane material is 35.6 MPa and the elongation at break is 25.1%.

[0044] Example 4

[0045] A colloidal formulation containing capsaicin comprises the following components in parts by weight: Sodium alginate 2.0 parts, hydroxypropyl methylcellulose 0.13 parts, guar gum 0.11 parts, polyethylene glycol PEG400 0.12 parts, β-cyclodextrin 0.05 parts, capsaicin 0.003 parts, glycerin 0.22 parts, deionized water 110 parts.

[0046] The preparation method of a colloidal formulation containing capsaicin includes the following steps: (1) Sodium alginate, hydroxypropyl methylcellulose, guar gum, polyethylene glycol PEG400, β-cyclodextrin and glycerol were dissolved and dispersed in deionized water to obtain a mixture; (2) Then add capsaicin ethanol solution dropwise to the mixture and disperse it evenly by ultrasonication; (3) After standing, a colloidal preparation containing capsaicin is obtained. The tensile strength of the membrane material is 36.3 MPa and the elongation at break is 23.7%.

[0047] Example 5

[0048] A colloidal formulation containing capsaicin comprises the following components in parts by weight: Sodium alginate 1.8 parts, hydroxypropyl methylcellulose 0.22 parts, guar gum 0.15 parts, polyethylene glycol PEG400 0.15 parts, β-cyclodextrin 0.08 parts, capsaicin 0.002 parts, glycerin 0.3 parts, deionized water 120 parts.

[0049] The preparation method of a colloidal formulation containing capsaicin includes the following steps: (1) Sodium alginate, hydroxypropyl methylcellulose, guar gum, polyethylene glycol PEG400, β-cyclodextrin and glycerol were dissolved and dispersed in deionized water to obtain a mixture; (2) Then add capsaicin ethanol solution dropwise to the mixture and disperse it evenly by ultrasonication; (3) After standing, a colloidal preparation containing capsaicin is obtained. The tensile strength of the membrane material is 37.3 MPa and the elongation at break is 25.7%.

[0050] Example 6

[0051] A colloidal formulation containing capsaicin comprises the following components in parts by weight: Sodium alginate 1.6 parts, hydroxypropyl methylcellulose 0.16 parts, guar gum 0.13 parts, polyethylene glycol PEG400 0.13 parts, β-cyclodextrin 0.06 parts, capsaicin 0.004 parts, glycerin 0.26 parts, deionized water 110 parts.

[0052] The preparation method of a colloidal formulation containing capsaicin includes the following steps: (1) Sodium alginate, hydroxypropyl methylcellulose, guar gum, polyethylene glycol PEG400, β-cyclodextrin and glycerol were dissolved and dispersed in deionized water to obtain a mixture; (2) Then add capsaicin ethanol solution dropwise to the mixture and disperse it evenly by ultrasonication; (3) After standing, a colloidal preparation containing capsaicin is obtained. The tensile strength of the membrane material is 36.1 MPa and the elongation at break is 24.8%.

[0053] Example 7

[0054] A colloidal formulation containing capsaicin comprises the following components in parts by weight: Sodium alginate 1.9 parts, hydroxypropyl methylcellulose 0.27 parts, guar gum 0.18 parts, polyethylene glycol PEG400 0.18 parts, β-cyclodextrin 0.09 parts, capsaicin 0.005 parts, glycerin 0.35 parts, deionized water 120 parts.

[0055] The preparation method of a colloidal formulation containing capsaicin includes the following steps: (1) Sodium alginate, hydroxypropyl methylcellulose, guar gum, polyethylene glycol PEG400, β-cyclodextrin and glycerol were dissolved and dispersed in deionized water to obtain a mixture; (2) Then add capsaicin ethanol solution dropwise to the mixture and disperse it evenly by ultrasonication; (3) After standing, a colloidal preparation containing capsaicin is obtained. The tensile strength of the membrane material is 35.6 MPa and the elongation at break is 24.9%.

[0056] Example 8

[0057] A colloidal formulation containing capsaicin comprises the following components in parts by weight: Sodium alginate 1.7 parts, hydroxypropyl methylcellulose 0.2 parts, guar gum 0.16 parts, polyethylene glycol PEG400 0.17 parts, β-cyclodextrin 0.07 parts, capsaicin 0.001 parts, glycerin 0.28 parts, deionized water 110 parts.

[0058] The preparation method of a colloidal formulation containing capsaicin includes the following steps: (1) Sodium alginate, hydroxypropyl methylcellulose, guar gum, polyethylene glycol PEG400, β-cyclodextrin and glycerol were dissolved and dispersed in deionized water to obtain a mixture; (2) Then add capsaicin ethanol solution dropwise to the mixture and disperse it evenly by ultrasonication; (3) After standing, a colloidal preparation containing capsaicin is obtained. The tensile strength of the membrane material is 37.2 MPa and the elongation at break is 24.1%.

[0059] Example 9

[0060] A colloidal formulation containing capsaicin comprises the following components in parts by weight: Sodium alginate 1.8 parts, hydroxypropyl methylcellulose 0.22 parts, guar gum 0.2 parts, polyethylene glycol PEG400 0.15 parts, β-cyclodextrin 0.08 parts, capsaicin 0.002 parts, glycerin 0.3 parts, deionized water 120 parts.

[0061] The preparation method of a colloidal formulation containing capsaicin includes the following steps: (1) Sodium alginate, hydroxypropyl methylcellulose, guar gum, polyethylene glycol PEG400, β-cyclodextrin and glycerol were dissolved and dispersed in deionized water to obtain a mixture; (2) Then add capsaicin ethanol solution dropwise to the mixture and disperse it evenly by ultrasonication; (3) After standing, a colloidal preparation containing capsaicin is obtained. The tensile strength of the membrane material is 36.3 MPa and the elongation at break is 23.8%.

[0062] Comparative Example 1 A colloidal formulation containing capsaicin comprises the following components in parts by weight: Sodium alginate 1.8 parts, hydroxypropyl methylcellulose 0.22 parts, guar gum 0.2 parts, polyethylene glycol PEG400 0 parts, β-cyclodextrin 0.23 parts, capsaicin 0.002 parts, glycerin 0.3 parts, deionized water 120 parts.

[0063] The preparation method of a colloidal formulation containing capsaicin includes the following steps: (1) Sodium alginate, hydroxypropyl methylcellulose, guar gum, β-cyclodextrin and glycerol were dissolved and dispersed in deionized water to obtain a mixture; (2) Then add capsaicin ethanol solution dropwise to the mixture and disperse it evenly by ultrasonication; (3) After standing, a colloidal preparation containing capsaicin is obtained. The tensile strength of the membrane material is 33.7 MPa and the elongation at break is 17.8%.

[0064] Comparative Example 2 A colloidal formulation containing capsaicin comprises the following components in parts by weight: Sodium alginate 1.8 parts, hydroxypropyl methylcellulose 0.22 parts, guar gum 0.2 parts, polyethylene glycol PEG400 0.23 parts, β-cyclodextrin 0 parts, capsaicin 0.002 parts, glycerin 0.3 parts, deionized water 120 parts.

[0065] The preparation method of a colloidal formulation containing capsaicin includes the following steps: (1) Dissolve and disperse sodium alginate, hydroxypropyl methylcellulose, guar gum, polyethylene glycol PEG400 and glycerin in deionized water to obtain a mixture; (2) Then add capsaicin ethanol solution dropwise to the mixture and disperse it evenly by ultrasonication; (3) After standing, a colloidal preparation containing capsaicin is obtained. The tensile strength of the membrane material is 30.1 MPa and the elongation at break is 19.7%.

[0066] Comparative Example 3 A colloidal formulation containing capsaicin comprises the following components in parts by weight: Sodium alginate 1.8 parts, hydroxypropyl methylcellulose 0.22 parts, guar gum 0.2 parts, polyethylene glycol PEG400 0.15 parts, β-cyclodextrin 0.2 parts, capsaicin 0.002 parts, glycerin 0.3 parts, deionized water 120 parts.

[0067] The preparation method of a colloidal formulation containing capsaicin includes the following steps: (1) Sodium alginate, hydroxypropyl methylcellulose, guar gum, polyethylene glycol PEG400, β-cyclodextrin and glycerol were dissolved and dispersed in deionized water to obtain a mixture; (2) Then add capsaicin ethanol solution dropwise to the mixture and disperse it evenly by ultrasonication; (3) After standing, a colloidal preparation containing capsaicin is obtained. The tensile strength of the membrane material is 34.6 MPa and the elongation at break is 17.5%.

[0068] Comparative Example 4 A colloidal formulation containing capsaicin comprises the following components in parts by weight: Sodium alginate 1.8 parts, hydroxypropyl methylcellulose 0.5 parts, guar gum 0.2 parts, polyethylene glycol PEG400 0.15 parts, β-cyclodextrin 0.08 parts, capsaicin 0.002 parts, glycerin 0.3 parts, deionized water 120 parts.

[0069] The preparation method of a colloidal formulation containing capsaicin includes the following steps: (1) Sodium alginate, hydroxypropyl methylcellulose, guar gum, polyethylene glycol PEG400, β-cyclodextrin and glycerol were dissolved and dispersed in deionized water to obtain a mixture; (2) Then add capsaicin ethanol solution dropwise to the mixture and disperse it evenly by ultrasonication; (3) After standing, a colloidal preparation containing capsaicin is obtained. The tensile strength of the membrane material is 35.2 MPa and the elongation at break is 18.2%.

[0070] As can be seen from the above examples and comparative examples, the present invention, through the construction of a ternary compound network of alginate-hydroxypropyl methylcellulose-guar gum, combined with a two-component toughening system of polyethylene glycol and β-cyclodextrin, and precise formulation of plasticizers, achieves uniform dispersion of capsaicin while significantly improving the flexibility and mechanical strength of colloidal materials, and in particular solves the core problem of reduced elongation at break caused by capsaicin.

[0071] Specifically, compared to Example 9, Comparative Examples 1 and 2 lacked polyethylene glycol and β-cyclodextrin, respectively, resulting in a significant decrease in the tensile strength and elongation at break of the films. This is because the hydrophobic cavities of β-cyclodextrin can provide a certain inclusion effect, effectively inhibiting the hydrophobic aggregation and recrystallization between capsaicin molecules, thus achieving molecular-level dispersion. Meanwhile, polyethylene glycol, as a flexible, water-soluble polymer segment, can increase the stability and dispersibility of the inclusion complex in aqueous media through hydrogen bonding. Furthermore, the insertion of polyethylene glycol segments into the sodium alginate-cellulose-guar gum ternary network increases the free volume of chain movement, compensating for the increased network rigidity caused by capsaicin inclusion. More importantly, the addition of polyethylene glycol prevents recrystallization or aggregation of capsaicin during the film-forming and drying process, ensuring that capsaicin exists stably in the final product in an amorphous molecular state. Furthermore, polyethylene glycol has a long-chain structure, while β-cyclodextrin has a cyclic structure. Molecules with different morphologies can connect alginate and hydroxypropyl methylcellulose through hydrogen bonds, constructing a hydrogen-bonded cross-linked network, thereby improving the mechanical properties of the film. When either polyethylene glycol or β-cyclodextrin is lacking, a reinforcing network cannot be effectively constructed within the matrix, leading to a decrease in the mechanical properties of the film.

[0072] It is important to note that an appropriate amount of β-cyclodextrin can better promote the dispersion of capsaicin; however, excessive amounts can cause β-cyclodextrin molecules to aggregate, forming polymers or crystals, disrupting their uniform distribution in the network. Furthermore, excessive inclusion may over-shield capsaicin molecules, negatively impacting their interaction with the polymer chains. As seen in Comparative Example 3, compared to Example 9, excessive β-cyclodextrin usage resulted in varying degrees of decrease in tensile strength and elongation at break. Hydroxypropyl methylcellulose, as an auxiliary reinforcing component, can form abundant intermolecular hydrogen bonds with its hydroxypropyl or hydroxyl groups. An appropriate amount of hydroxypropyl methylcellulose can enhance the network's density and cohesion, preventing excessive usage from leading to uneven material dispersion, excessively increased rigidity, hindered chain segment movement, and decreased product mechanical properties. In Comparative Example 4, excessive hydroxypropyl methylcellulose usage, while not significantly altering strength, resulted in a substantial decrease in elongation at break, which is detrimental to product performance.

[0073] The foregoing has shown and described the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The embodiments and descriptions in the specification are merely illustrative of the principles of the invention. Various changes and modifications can be made to the invention without departing from its spirit and scope, and all such changes and modifications fall within the scope of the claimed invention.

Claims

1. A colloidal preparation containing capsaicin, characterized in that, It contains the following components in parts by weight: 1.5-2.0 parts alginate, 0.1-0.3 parts hydroxypropyl methylcellulose, 0.1-0.2 parts guar gum, 0.1-0.2 parts polyethylene glycol, 0.05-0.1 parts β-cyclodextrin, 0-0.01 parts capsaicin, 0.2-0.4 parts plasticizer, and 100-150 parts deionized water; wherein the capsaicin content is not 0; the number average molecular weight of polyethylene glycol is 200-1000.

2. The colloidal formulation containing capsaicin as described in claim 1, characterized in that, The alginate is one or more of sodium alginate and potassium alginate.

3. A colloidal preparation containing capsaicin as described in claim 1, characterized in that, The capsaicin content is 0.001-0.006 parts.

4. A colloidal preparation containing capsaicin as described in claim 1, characterized in that, The plasticizer is one or more of glycerol, sorbitol, oleic acid, and stearic acid.

5. A colloidal preparation containing capsaicin as described in claim 1, characterized in that, It contains the following components in parts by weight: 1.6-2.0 parts of alginate, 0.15-0.3 parts of hydroxypropyl methylcellulose, 0.12-0.2 parts of guar gum, 0.12-0.2 parts of polyethylene glycol, 0.05-0.1 parts of β-cyclodextrin, 0.001-0.008 parts of capsaicin, 0.22-0.38 parts of plasticizer, and 100-150 parts of deionized water.

6. A colloidal formulation containing capsaicin as described in claim 1, characterized in that, It contains the following components in parts by weight: 1.6-1.9 parts alginate, 0.15-0.28 parts hydroxypropyl methylcellulose, 0.12-0.18 parts guar gum, 0.12-0.18 parts polyethylene glycol, 0.05-0.1 parts β-cyclodextrin, 0.001-0.007 parts capsaicin, 0.23-0.36 parts plasticizer, and 110-140 parts deionized water.

7. The method for preparing a colloidal formulation containing capsaicin as described in claim 1, characterized in that, Includes the following steps: (1) Dissolve and disperse alginate, hydroxypropyl methylcellulose, guar gum, polyethylene glycol, β-cyclodextrin and plasticizer in deionized water to obtain a mixture; (2) Then add capsaicin to the mixture and disperse it evenly; (3) After standing, a colloidal preparation containing capsaicin is obtained.

8. The method for preparing a colloidal formulation containing capsaicin as described in claim 7, characterized in that, Step (2) Dispersion is carried out using ultrasonic technology.

9. The application of a colloidal formulation containing capsaicin as described in claim 1, characterized in that, Colloidal formulations containing capsaicin are used to prepare tablet formulations.

10. The application of a colloidal formulation containing capsaicin as described in claim 9, characterized in that, The formulation is prepared by extrusion, hot pressing or casting.