Chewing food based on porous microcapsule sustained-release technology and preparation method thereof

Abstract

The present application relates to the technical field of functional food, and particularly relates to a chewing food based on porous microcapsule sustained-release technology and a preparation method thereof; the chewing food is in the form of chewing tablets, chewing strips, mouth bags or chewing gums, and comprises a fiber framework, functional component microcapsules and a matrix material; the functional component microcapsules are core-shell structure microcapsules with a porous carrier or embedding material as a shell layer and a functional component such as a medicinal and edible plant extract as a core; the present application uses a synergistic taste masking and sustained-release mechanism of physical isolation of the nano-pore of the porous carrier and adsorption on the pore surface to encapsulate the functional component in the internal pore of the microcapsule, effectively isolates the bitter molecules from contacting the taste buds, and realizes long-acting step-by-step release in the oral cavity by adjusting the pore size and proportion of the carrier; meanwhile, the microcapsule is compounded with the fiber framework to build a multi-level chewing texture and flavor progression experience, and solves the technical bottleneck that the three of taste masking, sustained-release and chewing experience are difficult to be considered in the traditional scheme.

Description

Technical Field

[0001] This invention relates to the field of functional food technology, and in particular to a chewable food based on porous microcapsule sustained-release technology and its preparation method. Background Technology

[0002] Currently, in the field of functional chewable products, the industry generally adopts a physical mixing process to directly incorporate plant extracts into the matrix, followed by simple tableting or kneading to achieve oral delivery of functional ingredients. However, there is a fundamental contradiction between the palatability of functional ingredients and the controllability of efficacy release: to achieve a long-lasting effect of the active ingredient in the oral cavity, it is necessary to increase the amount of extract added while maintaining its chemical activity, but this method results in unpleasant flavors such as bitterness and earthiness being directly exposed to the taste buds, making the product difficult to swallow; on the other hand, to achieve good palatability, it is necessary to dilute the extract in large quantities or add sweeteners / flavors to mask it, which seriously reduces the loading of the active ingredient. It is difficult to satisfy both simultaneously in the same chewing system. In addition, there is also a contradiction between the richness of the chewing experience and the process feasibility of the product form: to simulate the chewing toughness and fiber breaking sensation of natural plant tissues, it is necessary to introduce a high content of natural fibers, but the bulkiness and difficulty in shaping of natural fibers make it difficult to produce products with uniform structure and qualified mechanical strength using traditional tableting and kneading processes.

[0003] To address the aforementioned contradictions, several improvement solutions have emerged in existing technologies. One solution employs a coating technique to mask the bitterness, which involves spraying a sugar coating or polymer film onto the surface of the extract particles to physically isolate and prevent bitter molecules from contacting the taste buds. This solution improves the initial bitterness to some extent, but still has significant shortcomings: ① The coating layer breaks down rapidly under the mechanical force of chewing, and the masking effect is only effective in the first few seconds of chewing; after the coating breaks down, a noticeable bitterness still appears; ② The uniformity of the coating thickness is difficult to control; if it is too thick, the release of the active ingredients is delayed; if it is too thin, the masking fails.

[0004] Another approach is to use molecular inclusion technology, such as encapsulating bitter molecules in the hydrophobic cavities of cyclodextrin. This approach has good selectivity in masking taste, but it still has significant drawbacks: ① Cyclodextrin is highly selective for molecular size, and can only encapsulate single components with matching molecular weights, making it impossible to simultaneously process multiple bitter components in the extract; ② Cyclodextrin is expensive, and its large-scale use leads to a decline in the product's economic viability; ③ The inclusion complex is a molecular-level dispersion, which cannot provide the particle-breaking sensation and layered release experience required during chewing.

[0005] Therefore, existing technologies suffer from problems such as unsustainable taste masking, uncontrollable efficacy release, limited chewing experience, and restricted product form. There is a lack of a systematic solution that integrates efficient taste masking, sustained and controlled release, and multi-layered chewing experience, which seriously restricts the development of chewable foods containing functional plant extracts. Summary of the Invention

[0006] The purpose of this invention is to address the shortcomings of existing technologies by proposing a chewable food based on porous microcapsule sustained-release technology and its preparation method.

[0007] To achieve the above objectives, the present invention adopts the following technical solution: A chewable food based on porous microcapsule sustained-release technology, in the form of chewable tablets, chewable strips, lozenges or chewing gum, comprising a fibrous skeleton, functional ingredient microcapsules and matrix material; by weight percentage, the fibrous skeleton is 0%-80%, the functional ingredient microcapsules are 10%-60%, and the matrix material is 5%-50%.

[0008] The fibrous skeleton is a structural component that provides chewing toughness and fibrous texture to chewable foods; the functional ingredient microcapsules are the core functional units, which are core-shell structured microcapsules with a porous carrier or embedding material as the shell and the functional ingredient as the core, used to encapsulate the functional ingredient inside the shell to achieve masking of undesirable flavors and controlled release in the oral cavity; the matrix material is an adhesive or gel base, used to bond the fibrous skeleton and the functional ingredient microcapsules together.

[0009] Furthermore, the functional ingredients are selected from one or more of plant extracts, plant essential oils, vitamins, or probiotics that have medicinal and edible properties; preferably, one or more of Polygonum cuspidatum extract, Gallnut extract, Ginkgo biloba extract, Pueraria lobata extract, Polygonatum polysaccharide, ginger oil, Perilla frutescens oil, honeysuckle extract, and Siraitia grosvenorii extract.

[0010] Furthermore, the porous carrier and the embedding material are selected from one or more of the following: modified starch, mesoporous silica, β-cyclodextrin, porous calcium carbonate, starch and its derivatives, syrup, pectin, gum arabic, beeswax, sodium alginate, microcrystalline cellulose, plant protein, dietary fiber, and polysaccharides.

[0011] When applied to chewable tablets, the functional ingredient microcapsules are mixed with fiber matrix powder and binder and then pressed into shape, with the fiber matrix accounting for 30%-60% of the total weight; When used in chewing bars, the functional ingredient microcapsules are mixed with a fiber skeleton and an adhesive and then extruded. The fiber skeleton accounts for 30%-50% of the total weight. When applied to mouth bags, the functional ingredient microcapsules are mixed with microfiber powder and disintegrants and then encapsulated in a flexible bag. The amount of microcapsules used is 20%-60% of the total weight. When applied to chewing gum, the functional ingredient microcapsules are mixed with gum base and softener and then kneaded into shape, with the amount of gum base being 20%-40% of the total weight.

[0012] A method for preparing a chewable food based on porous microcapsule sustained-release technology, comprising the following steps: Step S1 (microcapsule preparation): The functional component is mixed with a porous carrier or embedding material, and the functional component is loaded into the internal pores of the porous carrier or encapsulated by the embedding material through vacuum adsorption, spray drying or blending extrusion to obtain functional component microcapsules. Step S2 (mixing): The functional component microcapsules are mixed evenly with the fiber skeleton and matrix material to obtain a premix; Step S3 (forming): The premixed material is granulated by wet / dry process, molded, extruded or injection molded to form a chewable food in the target shape.

[0013] Furthermore, in step S3: if chewable tablets are to be prepared, the premix is ​​moistened with water, and then extruded, sized, compressed, and dried to obtain the tablets; To prepare chewing strips, the premixed material is extruded into strips by a twin-screw extruder at high temperature and high shear, and then cut and dried. If a mouth bag is to be prepared, the premixed material is ultra-finely pulverized and then packaged in a biodegradable flexible packaging bag. To prepare chewing gum, the premix is ​​mixed with the gum base, and then heated, kneaded, extruded, and pressed into tablets.

[0014] Preferably, in step S1: the functional ingredient extract solution is mixed with the porous carrier mesoporous silica, and maintained under a vacuum of -0.08 MPa to -0.095 MPa for 30-120 minutes. The extract solution is driven by the pressure difference to penetrate into the internal channels of the porous carrier. After removal, the unloaded components remaining on the surface of the carrier are washed with solvent, and dried at 40-60°C to obtain functional ingredient microcapsules.

[0015] In step S1: the mass ratio of the functional component to the porous carrier is 1:1 to 1:10; the temperature of vacuum adsorption is 25-50℃.

[0016] In the microcapsule structure of step S1, the porous carrier's pore network acts as a molecular transport barrier, physically isolating bitter molecules deep within the pores. In the initial stages of chewing, saliva first wets the microcapsule surface, then gradually penetrates the nanopores through capillary action, dissolving and carrying functional molecules outwards. The time constant of this mass transfer process is much longer than that of traditional physical mixing systems. Simultaneously, the silanol or hydroxyl groups on the porous carrier surface form hydrogen bonds with bitter molecules, further delaying the release rate of bitter molecules. Therefore, in the early stages of chewing, the concentration of functional components in saliva remains below the threshold, and the taste buds cannot perceive the bitterness. As chewing continues, the functional components are slowly released at a steady rate, achieving a synergistic effect of masking the bitterness and providing a long-lasting release.

[0017] The microcapsules undergo a four-stage release process in the oral cavity: salivary infiltration, pore swelling, concentration gradient-driven diffusion, and gradual dissolution of the matrix. Initially, the release rate is controlled by the diffusion efficiency of the functional components within the pores; in the later stages, as the carrier matrix gradually degrades under the influence of salivary enzymes and pH, the release becomes dissolution-controlled. By adjusting the pore size distribution, specific surface area, and wall thickness of the porous carrier, the release period of the functional components in the oral cavity can be controlled within the range of 5-30 minutes, meeting the needs of different application scenarios.

[0018] Compared with the prior art, the beneficial effects of the present invention are as follows: The present invention discloses a chewable food based on porous microcapsule sustained-release technology and its preparation method; the chewable food includes a fibrous skeleton and functional component microcapsules, wherein the functional component microcapsules are the core functional units, which are core-shell structure microcapsules with porous carriers or embedding materials as shells and functional components as cores, used to mask unpleasant flavors and achieve sustained-release in the oral cavity.

[0019] This invention employs a synergistic taste-masking mechanism that combines physical isolation of porous carrier nanopores with hydrogen bond adsorption on the pore surface. This forms a molecular mass transfer barrier in the shell of the functional component microcapsules, solving the problems of short taste-masking time in traditional coating schemes and narrow inclusion selectivity in cyclodextrin schemes. It achieves a bitter taste masking effect throughout the chewing process, enabling extracts of highly bitter and astringent medicinal materials such as Polygonum cuspidatum and Gallnut to be added in chewable foods at higher concentrations.

[0020] This invention employs a compounding process using microcapsules of different pore sizes and wall thicknesses to construct a three-stage release profile in chewable foods: Initial stage (0-3 minutes): spray-dried microcapsules release a refreshing minty / ginger flavor; middle stage (3-10 minutes): modified starch-based microcapsules release a sweet monk fruit / perilla flavor; final stage (10-30 minutes): mesoporous silica-based microcapsules release a slightly bitter, sweet aftertaste. This creates a triple progression of taste and efficacy at different stages, solving the problems of layered efficacy release and low flavor distinctiveness associated with traditional physical mixing methods.

[0021] This invention provides a high-value-added utilization method for agricultural processing by-products such as kudzu root residue, bamboo fiber, and sugarcane fiber, transforming them into core structural components of chewable foods. At the same time, it opens up new application scenarios for functional foods for local specialty medicinal materials such as Polygonum cuspidatum, Gallnut, and Ginkgo biloba leaves.

[0022] By adjusting process parameters, such as molding method, fiber content, and microcapsule type, this invention can prepare four product forms—chewable tablets, chewable strips, lozenges, and chewing gum—on the same technical platform, meeting different consumer needs from portable freshness to long-lasting repair. Attached Figure Description

[0023] Figure 1 This is a schematic diagram of the porous carrier microcapsule structure in an embodiment of the present invention; Figure 2 This is a schematic cross-sectional view of the microcapsule matrix material in an embodiment of the present invention; Figure 3 This is a schematic diagram of the overall structure of the mouth-holding bag product provided in an embodiment of the present invention; Figure 4 This is a schematic diagram of the structure of the embedded microcapsules in an embodiment of the present invention; Figure 1 In this diagram, 101 is a porous carrier, 102 is an internal channel, and 103 is a functional component. Figure 2 201 is a fiber substrate, and 202 is a microcapsule; Figure 3 301 is the flexible packaging bag, and 302 is the functional composition; Figure 4 401 is the embedding material and 402 is the functional component. Detailed Implementation

[0024] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with existing known technologies. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments.

[0025] Preparation Example 1: The functional component microcapsules were prepared by the following steps: Step 1-1: Dissolve the Polygonum cuspidatum extract in a 50% ethanol aqueous solution to prepare a 20% (w / v) extract solution; vacuum dry the mesoporous silica (SYLOID® 244FP) at 120°C for 2 hours; Steps 1-2: Add the dried mesoporous silica to the extract solution at a mass ratio of 1:3 (Polygonum cuspidatum extract to mesoporous silica), and stir and adsorb for 90 min at 25℃ and -0.09 MPa vacuum to allow the extract solution to fully penetrate into the silica pores. Steps 1-3: Remove the mixture and wash the carrier surface three times with anhydrous ethanol, each time using 5 times the mass of the carrier, to remove the unloaded extract on the surface. Steps 1-4: The washed solid was vacuum dried at 50°C for 6 hours and passed through a 200-mesh sieve to obtain Polygonum cuspidatum extract microcapsules (loading rate of about 22 wt%).

[0026] Preparation Example 2: The functional component microcapsules were prepared by the following steps: Step 2-1: Dissolve the gallnut extract in deionized water to prepare a 15% (w / v) solution; activate the porous calcium carbonate by drying at 150°C for 2 hours. Step 2-2: Mix gallnut extract and porous calcium carbonate at a mass ratio of 1:4, and stir and adsorb for 120 min at 35℃ and -0.085MPa vacuum. Steps 2-3: Wash three times with deionized water, vacuum dry at 40°C for 8 hours, and pass through a 200-mesh sieve to obtain gallnut extract microcapsules (loading rate of approximately 18 wt%).

[0027] Preparation Example 3: The functional component microcapsules were prepared by the following steps: Step 3-1: Dissolve the ginkgo leaf extract in deionized water to prepare a 10% (w / v) solution; gelatinize the modified starch at a starch:water mass ratio of 1:3 at 60℃ for 30 min, and then cool to 35℃. Step 3-2: Slowly add the ginkgo leaf extract solution to the starch paste. The dry weight ratio of ginkgo leaf extract to modified starch is 1:5. Homogenize at 8000 rpm for 10 min using a high-speed shear emulsifier to obtain an O / W type emulsion. Step 3-3: The emulsion is dried using a spray dryer with an inlet air temperature of 180℃, an outlet air temperature of 90℃, and a feed rate of 15mL / min to obtain ginkgo leaf extract microcapsules (encapsulation rate ≥90%).

[0028] Preparation Example 4: Compared with Preparation Example 1, the mass ratio of Polygonum cuspidatum extract to mesoporous silica in steps 1-2 was adjusted to 1:1.5, while the other steps were the same.

[0029] Preparation Example 5: Compared with Preparation Example 1, the mass ratio of Polygonum cuspidatum extract to mesoporous silica in steps 1-2 was adjusted to 1:6, while the other steps were the same.

[0030] Preparation Example 6: Compared with Preparation Example 1, the mesoporous silica in Preparation Example 6 was replaced with mesoporous silica with a pore size of 30-40 nm, while the other steps were the same.

[0031] Comparative Preparation Example 1: Compared to Preparation Example 1, the mesoporous silica in Comparative Preparation Example 1 was replaced with an equal amount of non-porous silica, while the other steps were the same.

[0032] Comparative Preparation Example 2: Compared with Preparation Example 1, the vacuum condition in steps 1-2 was removed and replaced with atmospheric pressure stirring adsorption, and the time was extended to 180 min. The other steps were the same.

[0033] Comparative Preparation Example 3: Compared with Preparation Example 1, the surface washing operation in steps 1-3 was omitted in Comparative Preparation Example 3, while the other steps were the same.

[0034] Example 1: A chewable food based on porous microcapsule sustained-release technology, which is in the form of chewable tablets, and its composition by weight is: 50 parts bamboo fiber, 20 parts Polygonum cuspidatum extract microcapsules prepared in Preparation Example 1, 10 parts Gallnut extract microcapsules prepared in Preparation Example 2, 15 parts modified starch, and 5 parts Polygonatum polysaccharide.

[0035] Preparation method: Weigh all dry powder raw materials according to the proportion, put them into a V-type mixer and mix at 20 rpm for 30 min; add 15% of the total weight of the raw materials with deionized water to adjust the moisture content, and continue mixing for 10 min to obtain wet material; The wet material is extruded and matured using an extrusion curing machine (single screw, L / D=20:1, temperature gradient 80 / 100 / 110 / 90℃), with a die diameter of 3 mm and a pellet length of 5 mm. The pellets are dried at 60℃ until the moisture content is ≤6%, and then compressed into round tablets with a diameter of 12 mm and a thickness of 5 mm using a rotary tablet press at a pressure of 15 kN.

[0036] Example 2: Compared with Example 1, the Polygonum cuspidatum extract microcapsules prepared in Example 1 were replaced with microcapsules prepared in Example 4 (the carrier ratio was reduced to 1:1.5), and the other steps were the same.

[0037] Example 3: In Example 3, compared with Example 1, the Polygonum cuspidatum extract microcapsules prepared in Example 1 were replaced with the microcapsules prepared in Example 5, and the other steps were the same.

[0038] Example 4: In Example 4, compared with Example 1, the Polygonum cuspidatum extract microcapsules prepared in Preparation Example 1 were replaced with the microcapsules prepared in Preparation Example 6, and the other steps were the same.

[0039] Example 5: Compared with Example 1, the components of Example 5 are adjusted to: 65 parts bamboo fiber, 10 parts Polygonum cuspidatum extract microcapsules, 5 parts Gallnut extract microcapsules, 15 parts modified starch, and 5 parts Polygonatum polysaccharide. The other steps are the same.

[0040] Example 6: Compared with Example 1, the components of Example 6 are adjusted to: 30 parts bamboo fiber, 35 parts Polygonum cuspidatum extract microcapsules, 15 parts Gallnut extract microcapsules, 15 parts modified starch, and 5 parts Polygonatum polysaccharide. Other steps are the same.

[0041] Example 7: A chewable food based on porous microcapsule sustained-release technology, which is in the form of a chewable strip, and its composition by weight is: 40 parts of kudzu root residue fiber, 30 parts of polygonatum polysaccharide, 15 parts of ginkgo leaf extract microcapsules prepared in Preparation Example 3, 5 parts of ginger oil microcapsules (encapsulated with β-cyclodextrin, ginger oil:β-cyclodextrin=1:8), and 10 parts of konjac gum.

[0042] Preparation method: After premixing all powder raw materials, the mixture is extruded through a twin-screw extruder (screw diameter 35 mm, L / D=40:1, temperature gradient 60 / 80 / 100 / 110 / 100℃), with a rectangular die (15 mm × 3 mm) and an extrusion speed of 1.0 m / min. The extruded strip is cooled and shaped by cold air, cut into 50 mm lengths, and dried with hot air at 55℃ until the moisture content is ≤8%.

[0043] Example 8: A chewable food based on porous microcapsule sustained-release technology, which is in the form of a mouth bag. By weight, the contents are composed of: 15 parts of Polygonum cuspidatum extract microcapsules prepared in Preparation Example 1, 10 parts of Gallnut extract microcapsules prepared in Preparation Example 2, 40 parts of microcrystalline cellulose powder, 15 parts of sodium carboxymethyl cellulose, and 20 parts of Siraitia grosvenorii powder.

[0044] Preparation method: The above powder is mixed in a V-type mixer for 30 minutes and then ultra-finely pulverized by an air jet mill to D90≤30 μm; it is packaged in bags made of PVA water-soluble film at a specification of 0.5 g / bag, with a heat sealing temperature of 140℃ and a sealing time of 1.5 seconds.

[0045] Example 9: A chewable food based on porous microcapsule sustained-release technology, which is in the form of chewing gum, and its composition by weight is: 30 parts of gum base (commercial grade chewing gum base, containing polyvinyl acetate and ester gum), 20 parts of glucose syrup, 15 parts of ginkgo leaf extract microcapsules prepared in Preparation Example 3, 5 parts of peppermint oil microcapsules (loaded with mesoporous silica, with a mass ratio of peppermint oil to mesoporous silica of 1:5), 20 parts of calcium carbonate, and 10 parts of glycerol.

[0046] Preparation method: Heat the gum base in a kneader at 55℃ for 30 minutes; add glucose syrup and glycerin in sequence and knead for 15 minutes; add ginkgo leaf extract microcapsules, peppermint oil microcapsules and calcium carbonate, and continue kneading for 20 minutes until uniform; extrude the gum base into strips using an extruder, press it into tablets (2 mm thick) using a tablet press, cut it into standard chewing gum sizes, and package it after conditioning at 18℃ and 40% relative humidity for 24 hours.

[0047] Comparative Example 1: Compared with Example 1, the Polygonum cuspidatum extract microcapsules prepared in Comparative Example 1 were replaced with the microcapsules prepared in Comparative Example 1. The Gallnut extract microcapsules were also prepared in the same way as in Comparative Example 1, and the other steps were the same.

[0048] Comparative Example 2: Compared with Example 1, the Polygonum cuspidatum extract microcapsules prepared in Comparative Example 2 were replaced with microcapsules prepared in Comparative Example 2. The Gallnut extract microcapsules were also prepared in the same way as in Comparative Example 2, and the other steps were the same.

[0049] Comparative Example 3: Compared with Example 1, the Polygonum cuspidatum extract microcapsules prepared in Comparative Example 3 were replaced with the microcapsules prepared in Comparative Example 3. The Gallnut extract microcapsules were also prepared in the same way as in Comparative Example 3, and the other steps were the same.

[0050] Comparative Example 4: Compared with Example 1, Comparative Example 4 replaced Polygonum cuspidatum extract microcapsules and Galla chinensis extract microcapsules with equal amounts of unencapsulated Polygonum cuspidatum extract powder and unencapsulated Galla chinensis extract powder, and directly mixed them with other raw materials before tableting. Other steps were the same.

[0051] Based on the above embodiments and comparative process, the obtained products were subjected to the following performance tests: 1) Bitterness Masking Effect: Referring to the sensory analysis method in GB / T 29604-2013, a professional sensory evaluation team of 10 people used a linear scaling method (0 = no bitterness, 10 = extremely bitterness) to score the bitterness intensity of the chewed samples at 0 s, 30 s, and 300 s of chewing. The samples were randomly numbered, and the evaluators cleansed their palates with purified water and unsalted soda crackers.

[0052] 2) In vitro release of functional components: Using an intelligent dissolution tester, 200 mL of artificial saliva (pH 6.8, containing 100 U / mL of α-amylase) was used as the dissolution medium. The temperature was 37±0.5℃ and the paddle speed was 50 rpm. The sample was fixed in the dissolution basket and samples were taken at 1, 3, 10 and 30 minutes. The cumulative release percentage of polygalactosidase, tannic acid or ginkgo flavonoids was determined by HPLC.

[0053] 3) Chewing toughness: Referring to GB / T 29604-2013, a texture analyzer equipped with a P / 36R cylindrical probe was used to test the chewiness of samples (uniform specifications: diameter 12 mm × thickness 5 mm). Test conditions: pre-test speed 1.0 mm / s, test speed 0.5 mm / s, post-test speed 5.0 mm / s, compression deformation 50%, trigger force 5.0 g, and interval between two compressions 5 s.

[0054] 4) Simulation of fiber breakage sensation: Using the sensory evaluation group mentioned above, the JAR scale was used to evaluate the sample in four dimensions during chewing: "crisp sensation of fiber breakage", "sense of juice release", "texture layering" and "entire chewing fun". The scores were given on a 5-point scale (1 = very poor, 5 = excellent) and compared with the chewing experience of natural betel nut.

[0055] The test results are shown in the table below: Table 1 Results of Bitterness Intensity Test

[0056] Table 2 Results of in vitro release rate test

[0057] Table 3. Results of Chewing Toughness and Fiber Breakage Sensitivity Simulation Tests

[0058] The performance of the examples and comparative examples is compared according to the table above.

[0059] Example 1 uses mesoporous silica-loaded Polygonum cuspidatum extract microcapsules, combined with porous calcium carbonate-loaded Gallnut microcapsules, and starch gelatinized and bound together for tableting. The nanopores of the microcapsules effectively isolate bitter molecules, resulting in a weak bitter taste sensation during chewing. The release curve is jointly controlled by the coupling of matrix disintegration and pore-mediated sustained-release timing, ensuring a stable and orderly release throughout the process.

[0060] Example 2 reduced the carrier ratio of Polygonum cuspidatum extract to mesoporous silica. The reduced carrier ratio decreased the effective space within the pores for isolating bitter molecules, causing some functional components to tend to distribute near the surface of the carrier. This resulted in a significantly enhanced perception of bitterness during chewing, a significantly higher initial release rate, a higher overall release rate, and a significantly weakened masking and sustained-release capabilities. This demonstrates that maintaining a sufficient carrier ratio is a necessary condition for effective masking.

[0061] Example 3 increased the carrier ratio of Polygonum cuspidatum extract to mesoporous silica. Increasing the carrier ratio increased the pore depth, trapping the functional components deeper and significantly extending the mass transfer pathway. While the bitterness was very low in the mid-chewing stage, the total release in the later stages was insufficient, potentially affecting the full efficacy. This illustrates that a balance needs to be struck between the carrier ratio and the effective release amount.

[0062] Example 4 replaced the mesoporous silica with a carrier with a larger pore size. The increased pore size weakened the spatial confinement effect of the nanopores on functional molecules, reducing molecular diffusion resistance. This resulted in enhanced bitterness perception during chewing, increased initial and mid-chewing release rates, and decreased sustained-release effect. This demonstrates that carrier pore size is a key structural parameter for regulating the release rate; smaller pore sizes are more conducive to taste masking and sustained release.

[0063] Example 5 reduced the total amount of functional microcapsules to a lower level. While the reduced number of microcapsules further weakened the perception of bitterness, the insufficient total amount of active ingredients led to a significant decrease in efficacy. Simultaneously, the passively increased fiber content enhanced chewiness, but the layered flavor profile was reduced due to the insufficient number of microcapsules. This indicates that the amount of microcapsules used needs to be kept above a reasonable lower limit to ensure sufficient efficacy.

[0064] Example 6 increased the total amount of functional microcapsules to a higher level. The increased number of microcapsules increased the total load of active ingredients, resulting in a significant rise in bitterness perception in the mid-chew area and a decrease in the masking effect. Simultaneously, excessive microcapsules diluted the fibrous skeleton structure, leading to weakened chewing toughness and texture. This indicates that the amount of microcapsules should not exceed a reasonable upper limit; otherwise, both the masking effect and the chewing experience will deteriorate simultaneously.

[0065] Example 7 uses a konjac gum gel matrix combined with kudzu root residue fibers, which are oriented along the extrusion direction via twin-screw extrusion. The gel matrix undergoes gradual surface dissolution in saliva rather than large-scale disintegration, and the oriented fiber bundles form a tortuous diffusion path, effectively prolonging saliva penetration and microcapsule exposure time. The bitterness is extremely low during chewing, and the release is stable throughout. The chewing toughness and fiber breakage sensation are superior to tablet-type products. This demonstrates that a gel-dissolving matrix combined with oriented fiber arrangement can significantly improve the chewing experience while achieving ultra-long sustained release.

[0066] In Example 8, the contents were encapsulated in a water-soluble pouch as an ultrafine powder. After the pouch rapidly dissolved in saliva, the disintegrant drove the rapid disintegration of the powder bed, exposing all microcapsules to the salivary environment almost simultaneously. The initial release rate was high, with bitterness being the most pronounced during chewing. However, due to the absence of active chewing force causing mechanical damage to the microcapsules, the microcapsule's own sustained-release mechanism was effectively preserved, and the release stabilized later. This demonstrates the advantage of the disintegration-driven exposure mechanism, sacrificing some initial taste masking effect for rapid onset of action.

[0067] Example 9 uses a hydrophobic gel-based matrix as a continuous phase to encapsulate functional microcapsules. The gel-based matrix does not dissolve or disintegrate in the oral cavity. The release of the functional components depends entirely on the repeated deformation and surface renewal of the gel-based matrix during chewing; saliva cannot penetrate into the interior of the gel-based matrix. The initial release rate is extremely low, and the bitterness during the mid-chewing phase is the lowest among all forms. The release curve exhibits a very flat, near-linear characteristic. This demonstrates that the gel-based surface renewal release mechanism has the longest sustained-release period and the best consumer self-regulation capability.

[0068] Example 10 employs a two-layer co-extrusion technique to construct a heterogeneous structure where the outer layer encapsulates the inner core. The outer layer, composed of bamboo fiber and a carrageenan gel network, provides initial chewiness and initial flavor release, while the inner core, composed of sugarcane fiber and konjac gum, provides rapid disintegration upon exposure and a second round of flavor progression. This differentiated formulation between the outer and inner layers results in a clear temporal separation of flavor release, with moderate bitterness in the mid-chew stage, and optimal levels of fiber breakage and texture layering among all formulations. This demonstrates the unique advantages of a multi-layered structural design with temporal separation between the inner and outer layers in enriching the chewing experience and constructing multiple flavor progressions.

[0069] Comparative Example 1 used non-porous precipitated silica instead of mesoporous silica to prepare microcapsules. Due to the lack of nanopores within the carrier for loading functional components, the functional components could only adhere to the outer surface of the particles, failing to form an effective physical barrier layer. Bitterness remained at a high level throughout chewing, with a release rate approaching instantaneous release, essentially eliminating the masking and sustained-release functions. This clearly demonstrates that the existence of nanopores within the porous carrier is the material basis for achieving taste masking and sustained-release functions.

[0070] Comparative Example 2 eliminated the vacuum adsorption step and replaced it with adsorption under atmospheric pressure with stirring. Under atmospheric pressure, the capillary driving force was insufficient, and the functional component solution could not effectively penetrate into the depths of the nanoscale pores. A large amount of functional components remained at the shallow pore openings or outer surface of the carrier. The bitterness increased significantly throughout the chewing process, the release rate accelerated, and the masking and sustained-release effects were greatly weakened. This fully demonstrates that vacuum conditions are a key process guarantee for driving the deep loading of functional components into the interior of the pores.

[0071] Comparative Example 3 omitted the surface washing step after microcapsule preparation. The unwashed microcapsule surface retained a large amount of unloaded free functional components. These free components were directly exposed to saliva during the initial chewing phase, resulting in a noticeable bitter taste upon ingestion. Although some masking effect was retained later due to the slow release of functional components within the pores, the initial taste was severely compromised. This clearly demonstrates the crucial role of the surface washing step in removing free functional components and ensuring the integrity of the masking effect.

[0072] Comparative Example 4 completely eliminated the microencapsulation process, directly mixing the functional ingredient extract powder with other raw materials before molding. The extract powder dissolved instantly in saliva, producing a strong and persistent bitter taste upon entry, with almost all functional ingredients released in the initial chewing phase. Simultaneously, due to the lack of the chewy texture and layered sensation provided by microcapsules, the fiber breakage sensation and textural depth were extremely low. This clearly demonstrates that the microcapsule structure is the core of the entire technical solution—without microcapsule encapsulation, the three functions of masking taste, sustained release, and layered experience cannot be achieved.

[0073] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A chewable food product based on porous microcapsule sustained-release technology, characterized in that: Its forms include chewable tablets, chewable strips, lozenges, or chewing gum; it comprises a fibrous skeleton, functional ingredient microcapsules, and matrix material; by weight percentage, the fibrous skeleton comprises 0%-80%, the functional ingredient microcapsules comprise 10%-60%, and the matrix material comprises 5%-50%; The fibrous skeleton is a structural component that provides chewing toughness and fibrous texture to chewable foods; the functional ingredient microcapsules are the core functional units, which are core-shell structured microcapsules with a porous carrier or embedding material as the shell and the functional ingredient as the core, used to encapsulate the functional ingredient inside the shell to achieve masking of undesirable flavors and controlled release in the oral cavity; the matrix material is an adhesive or gel base, used to bond the fibrous skeleton and the functional ingredient microcapsules together.

2. The chewable food based on porous microcapsule sustained-release technology according to claim 1, characterized in that: The functional ingredients are selected from one or more of the following: plant extracts, plant essential oils, vitamins, or probiotics that have medicinal and edible properties; preferably, one or more of the following: Polygonum cuspidatum extract, Gallnut extract, Ginkgo biloba extract, Pueraria lobata extract, Polygonatum polysaccharide, ginger oil, Perilla frutescens oil, honeysuckle extract, and Siraitia grosvenorii extract.

3. A chewable food product based on porous microcapsule sustained-release technology according to claim 1, characterized in that: The porous carrier and embedding material are selected from one or more of the following: modified starch, mesoporous silica, β-cyclodextrin, porous calcium carbonate, starch and its derivatives, syrup, pectin, gum arabic, beeswax, sodium alginate, microcrystalline cellulose, plant protein, dietary fiber, and polysaccharides.

4. A chewable food product based on porous microcapsule sustained-release technology according to claim 1, characterized in that: When applied to chewable tablets, the functional ingredient microcapsules are mixed with fibrous matrix powder and binder and then compressed into shape, with the fibrous matrix accounting for 30%-60% of the total weight; When applied to chewing bars, the functional ingredient microcapsules are mixed with a fiber skeleton and a binder and then extruded. The fiber skeleton accounts for 30%-50% of the total weight. When applied to oral pouches, the functional ingredient microcapsules are mixed with microfiber powder and disintegrant and then encapsulated in a flexible bag. The amount of microcapsules used is 20%-60% of the total weight. When applied to chewing gum, the functional ingredient microcapsules are mixed with the gum base and softener and then kneaded into shape, with the gum base accounting for 20%-40% of the total weight.

5. A method for preparing a chewable food based on porous microcapsule sustained-release technology as described in any one of claims 1-4, characterized in that: The process includes the following steps: Step S1: Mix the functional component with a porous carrier or embedding material, and use vacuum adsorption, spray drying or blending extrusion to load the functional component into the internal pores of the porous carrier or encapsulate it with the embedding material to obtain functional component microcapsules. Step S2: Mix the functional component microcapsules with the fiber skeleton and matrix material evenly to obtain a premix; Step S3: The premixed material is granulated by wet / dry process, molded, extruded or injection molded to produce a chewable food in the target form.

6. A method for preparing a chewable food based on porous microcapsule sustained-release technology according to claim 5, characterized in that: In step S1: the functional ingredient extract solution is mixed with the porous carrier mesoporous silica and maintained under vacuum conditions of -0.08 MPa to -0.095 MPa for 30-120 minutes. The extract solution is driven by pressure difference to penetrate into the internal channels of the porous carrier. After removal, the unloaded components remaining on the surface of the carrier are washed with solvent and dried at 40-60℃ to obtain functional ingredient microcapsules.

7. A method for preparing a chewable food based on porous microcapsule sustained-release technology according to claim 6, characterized in that: In step S1: the mass ratio of the functional component to the porous carrier is 1:1 to 1:10; the temperature of vacuum adsorption is 25-50℃.

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