A zeaxanthin functional food and a preparation method thereof

Abstract

The present application belongs to the field of functional food powder preparation, and relates to a zeaxanthin functional food and a preparation method thereof. A complex intermediate is formed by zeaxanthin and soy lecithin, and is dispersed in a matrix composed of a conjugated intermediate formed by glycosylation reaction of sodium caseinate and maltodextrin and maltodextrin, and then homogenized and spray-dried to obtain a powder. The obtained food has low moisture, small average particle size after rehydration, good dispersion stability, storage stability and oxidation stability, and can maintain and quickly rehydrate zeaxanthin. The problems of difficult compatibility of high solid material liquid with spray processing and rehydration dispersion stability, and difficult compatibility of low-moisture powder with storage stability and quick rehydration are solved, and the present application can be used for industrialized preparation of functional food powder.

Description

Technical Field

[0001] This invention relates to the field of functional food powder preparation, specifically to a zeaxanthin functional food and its preparation method. Background Technology

[0002] The development of zeaxanthin functional foods typically involves multiple stages, including oil phase component organization, powder forming, low-moisture preservation, and rehydration dispersion. For zeaxanthin functional foods requiring homogenization and spray drying, on the one hand, the feed solution must maintain a suitable processing state under high total solids conditions to meet the needs of continuous spray drying, powder collection, and subsequent packaging; on the other hand, the resulting powder must maintain good storage stability under low moisture conditions and form a uniformly dispersed and stable system after rehydration. Simultaneously, zeaxanthin functional foods also need to consider the structural stability of soybean oil-related components and the matrix system's role in supporting, isolating, and retaining zeaxanthin, ensuring a relatively stable dispersion environment for zeaxanthin before, during, and after processing and storage. As functional food powders develop towards high solids, portability, and rapid rehydration, formulation design has shifted from simply forming powder to a holistic coordination of processing adaptability, powder stability, and rehydration dispersion. Therefore, establishing technical solutions that consider both the processing and user ends has clear practical significance.

[0003] From the perspective of existing technologies, most related solutions focus on the encapsulation of pigment components into powder or the pulverization of oil phase components. For example, Chinese patent CN1348483A discloses a stable aqueous dispersion of lutein and a stable water-dispersible dry powder, as well as their preparation and application. It uses casein or caseinate as a protective colloid to form a nano-dispersible phase of the relevant components, which can be converted into a water-dispersible dry powder. Existing technologies still have room for further optimization in terms of adaptability to spray processing of high-solids liquid materials, control of average particle size after rehydration, stability during low-moisture storage, and the overall balance between physical and oxidative stability. Summary of the Invention

[0004] The purpose of this invention is to provide a functional food product containing zeaxanthin and its preparation method, which solves the current problems of high-solids liquid materials having difficulty in achieving both spray processing adaptability and dispersion stability after rehydration, low-moisture powders having difficulty in achieving both storage stability and zeaxanthin retention and rapid rehydration, and the difficulty in simultaneously maintaining physical and oxidative stability when increasing the load of zeaxanthin and soybean oil.

[0005] This invention constructs a complex intermediate by combining zeaxanthin and soybean lecithin, and disperses it in a matrix composed of a conjugated intermediate formed by the glycosylation reaction of sodium caseinate and maltodextrin, and maltodextrin. This allows the complex intermediate, conjugated intermediate, and matrix to form a continuous combination throughout the homogenization, spray drying, low-moisture storage, and rehydration dispersion processes, thereby taking into account processing adaptability, zeaxanthin retention, physical stability, and oxidative stability.

[0006] To achieve the above objectives, the present invention provides the following technical solution: A zeaxanthin functional food, by weight, comprises the following components: 1-10 parts of a complex intermediate, 10-40 parts of a conjugated intermediate, 50-120 parts of maltodextrin, and 1-15 parts of soybean oil; wherein the complex intermediate is an intermediate formed by the combination of zeaxanthin and soybean lecithin, the conjugated intermediate is an intermediate formed by the glycosylation reaction of sodium caseinate and maltodextrin, and the conjugated intermediate is an intermediate formed by the glycosylation reaction of sodium caseinate and maltodextrin.

[0007] Furthermore, the composite intermediate is prepared according to the following steps: A1. Add 1-10 parts by weight of zeaxanthin and 2-60 parts by weight of soybean lecithin to a solvent system consisting of 10-200 parts by weight of ethanol and 1-60 parts by weight of soybean oil, and stir at 35-45℃ for 20-60 min to obtain the oil phase; A2. Add 20-300 parts by mass of deionized water to the oil phase obtained in step A1, perform high shearing at 3000-8000 r / min for 5-15 min, and perform high-pressure homogenization at 40-100 MPa 2-5 times. A3. Remove ethanol from the dispersion system obtained in step A2 under conditions of 35-45℃ and 0.01-0.025MPa absolute pressure until the residual ethanol content in the dispersion system is ≤0.50wt%. A4. The composite intermediate is obtained, wherein the average particle size of the composite intermediate is 80-200 nm and the polydispersity index is 0.10-0.30.

[0008] Furthermore, the conjugation intermediate is prepared according to the following steps: B1. Add 50-100 parts by weight of sodium caseinate and 50-150 parts by weight of maltodextrin to 400-1500 parts by weight of deionized water, and gradually adjust the pH value to 6.8-7.2 using sodium hydroxide solution; B2. Stir at 45-55℃ for 0.5-2 hours, and adjust the total solids content of the resulting liquid to 20-35wt%. When the total solids content of the liquid is below 20wt%, concentrate it; when the total solids content of the liquid is above 35wt%, add deionized water for adjustment. B3. Spray dry the liquid obtained in step B2 with an inlet air temperature of 150-180℃ and an outlet air temperature of 75-90℃ to obtain precursor powder; B4. The precursor powder is placed in a temperature of 55-65℃ and a relative humidity of 65%-80% and reacted for 12-24 hours; B5. When the degree of glycosylation of the reaction product reaches 5%-18% and the moisture content is 2-6wt%, the reaction is terminated to obtain the conjugated intermediate.

[0009] Furthermore, the complex intermediate is dispersed in a matrix formed by the conjugated intermediate and maltodextrin, the moisture content of the zeaxanthin-containing food is 1-5 wt%, and the average particle size of the dispersion system obtained after rehydration at a mass ratio of 1:10 of the zeaxanthin-containing food to deionized water is 100-250 nm.

[0010] Furthermore, in the complex intermediate, the mass ratio of zeaxanthin to soybean lecithin is 1:2 to 1:6; in the conjugated intermediate, the mass ratio of sodium caseinate to maltodextrin is 1:1 to 1:1.5, and the degree of glycosylation is 5%-18%.

[0011] Furthermore, it also includes 0.02-0.20 parts by weight of L-ascorbic acid, and the food containing zeaxanthin is in the form of powder.

[0012] As a concept of this invention, a complex intermediate, a conjugated intermediate, maltodextrin, and soybean oil are used to synergistically construct zeaxanthin functional foods, primarily to enhance the overall stability of zeaxanthin functional foods during spray drying, low-moisture storage, and rehydration dispersion. By first forming a complex intermediate with soybean lecithin, the tissue stability of zeaxanthin in the oil phase environment can be improved, as well as the subsequent homogeneous dispersion state. Then, sodium caseinate and maltodextrin are glycosylated to form a conjugated intermediate, which can simultaneously address the needs of interfacial stability, matrix construction, and rehydration dispersion. After the complex intermediate is dispersed in a matrix formed by the conjugated intermediate and maltodextrin, it is beneficial to maintain the adaptability of the feed solution under high total solids conditions, and the resulting powder simultaneously achieves zeaxanthin retention, rapid rehydration, physical stability, and oxidative stability, thereby improving the problem that single-path schemes cannot simultaneously achieve multiple objectives.

[0013] This invention also discloses a method for preparing a zeaxanthin functional food, comprising the following steps: S1. Provides a complex intermediate formed by zeaxanthin and soybean lecithin and a conjugated intermediate formed by glycosylation reaction of sodium caseinate and maltodextrin; S2. Prepare a liquid with a total solids content of 25-45 wt% by combining the complex intermediate, conjugated intermediate, maltodextrin and soybean oil provided in step S1, and homogenize it 1-3 times at 50-90 MPa. S3. Spray dry the liquid obtained in step S2 to obtain the food containing zeaxanthin.

[0014] Furthermore, in step S2, the mass ratio of the composite intermediate, the conjugated intermediate, maltodextrin, and soybean oil is 1-10:10-40:50-120:1-15.

[0015] Furthermore, in step S2, 0.02-0.20 parts of L-ascorbic acid are added by weight.

[0016] Furthermore, in step S3, the inlet air temperature of the spray drying is 160-185℃, the outlet air temperature is 75-90℃, and the moisture content of the resulting food containing zeaxanthin is 1-5wt%; after spray drying, it is packaged under nitrogen protection, and the oxygen content in the packaging space is no more than 3vol.

[0017] Furthermore, the zeaxanthin is (3R,3'R)-dihydroxy-β-carotene.

[0018] Furthermore, the (3R,3'R)-dihydroxy-β-carotene is derived from marigold flowers.

[0019] Furthermore, the product's scope of use does not include infant food.

[0020] Furthermore, the daily intake of zeaxanthin corresponding to the final product should not exceed 4 mg.

[0021] Furthermore, the soybean oil in the formula is added separately from the complex intermediate.

[0022] Furthermore, the maltodextrin in the formula is an additional maltodextrin added in addition to the conjugated intermediate.

[0023] Furthermore, the composite intermediate is provided in the form of a dispersion, and the conjugated intermediate is provided in the form of a powder.

[0024] Furthermore, the composite intermediates in the formulation are calculated by their solid mass, and the conjugated intermediates are calculated by their powder mass.

[0025] Furthermore, in step A1, zeaxanthin and soybean lecithin are first added to ethanol, and then soybean oil is added and stirred to form an oil phase.

[0026] Furthermore, the stirring in steps A1, B1, and B2 is carried out using mechanical stirring.

[0027] Furthermore, in step A2, the temperature of the feed liquid is controlled during the high-shear and high-pressure homogenization process.

[0028] Furthermore, in step A3, ethanol is removed by reduced pressure evaporation and a condensation recovery device is configured, with the absolute pressure controlled at 0.01-0.025 MPa.

[0029] Furthermore, in step A3, the residual ethanol in the dispersion system is determined by gas chromatography.

[0030] Furthermore, in step A4, the composite intermediate is collected under a nitrogen atmosphere, and the average particle size and polydispersity index are determined by dynamic light scattering at 25°C. The dilution medium is deionized water.

[0031] Furthermore, in step B1, the pH is gradually adjusted to 6.8-7.2 using sodium hydroxide solution.

[0032] Furthermore, in step B2, when the total solids content of the liquid is less than 20 wt%, it is concentrated; when the total solids content of the liquid is greater than 35 wt%, deionized water is added for adjustment.

[0033] Furthermore, in step B4, the precursor powder reacts under constant temperature and humidity conditions in a thin-layer spreading manner.

[0034] Furthermore, in step B5, the degree of glycosylation was determined using the OPA method based on the free amino loss rate, and the moisture content was determined using the direct drying method.

[0035] Furthermore, in step S2, the solid content of the composite intermediate dispersion is first determined, and then the amount of deionized water to be added is calculated to prepare a liquid with a total solid content of 25-45 wt%.

[0036] Furthermore, the oxygen content in the packaging space was determined using a headspace oxygen meter via headspace gas analysis.

[0037] Furthermore, the average particle size of the dispersion system obtained after rehydration was determined by dynamic light scattering at 25°C, with deionized water as the dilution medium.

[0038] Furthermore, the product can be used as a solid ingredient in the preparation of compressed candies.

[0039] As another aspect of this invention, a preparation method combining pre-organization of complex intermediates, steady-state construction of conjugated intermediates, total solids control, homogenization, and spray drying is employed. This method primarily enhances the continuity of the zeaxanthin functional food preparation process and the stability of the final product quality. In step S2, by preparing a liquid mixture with a suitable total solids content from the complex intermediates, conjugated intermediates, maltodextrin, and soybean oil, and then homogenizing it, the complex intermediates maintain a relatively stable dispersion before spray drying, reducing distribution fluctuations of soybean oil components and zeaxanthin during subsequent powdering. Furthermore, the spray drying and nitrogen-protected encapsulation in step S3 extend the synergistic effect of the aforementioned formulation to the powder formation and storage stages, facilitating the balance of moisture control, oxidative stability, and rehydrated dispersion, thereby improving process feasibility and industrial adaptability.

[0040] The complex intermediate formed by combining zeaxanthin and soybean lecithin primarily focuses on the structural stability and dispersion refinement of zeaxanthin and soybean oil-related components, determining the carrying capacity of the oil phase components and the baseline average particle size after rehydration in zeaxanthin functional foods. The conjugated intermediate formed by the glycosylation reaction of sodium caseinate and maltodextrin primarily focuses on interfacial stability, matrix construction, and powder rehydration and dispersion, determining the overall stability of the liquid mixture after homogenization, spray drying, and powdering. The former provides effective containment of zeaxanthin and oil phase components, while the latter provides continuous support for the dispersion interface and powder structure. Together with maltodextrin, they improve spray processing adaptability at the processing end and ensure storage stability, rehydration and dispersion stability, and oxidative stability of low-moisture powders at the product end. This synergy is not a simple superposition of the effects of a single component, but rather a multi-objective balance achieved through the continuous coordination of intermediate structure, interfacial organization, and matrix carrying capacity.

[0041] Beneficial technical effects 1. This invention constructs a complex intermediate of zeaxanthin and soybean lecithin and disperses it in a matrix formed by the conjugated intermediate and maltodextrin, thereby establishing a relatively stable compatibility relationship between zeaxanthin, soybean oil and powder matrix. This improves the loading of zeaxanthin and soybean oil while still maintaining the physical and oxidative stability of the system.

[0042] 2. By setting the mass ratio of the composite intermediate, the conjugated intermediate, maltodextrin and soybean oil, and by combining total solids control, homogenization and spray drying steps, the present invention enables the liquid material to maintain good spray processing adaptability during the processing stage, and the resulting zeaxanthin functional food can meet both the requirements of low moisture powder state and industrial preparation.

[0043] 3. In this invention, the composite intermediate is dispersed in a matrix formed by the conjugated intermediate and maltodextrin, which is beneficial to quickly form a relatively stable dispersion system during the rehydration process. This balances rapid rehydration, average particle size control, and dispersion stability after rehydration, thus improving the problem of single-path schemes being difficult to coordinate in the rehydrated state.

[0044] 4. The preparation method of the present invention, through the synergistic control of total solids, homogenization conditions, spray drying conditions and oxygen content in the packaging space, enables zeaxanthin functional foods to form a coherent process path between powdering, packaging and storage, which is beneficial to the preservation of zeaxanthin and the stability of product quality. Attached Figure Description

[0045] Figure 1 The particle size distribution diagrams are for the composite intermediates of Sample Example 1, Comparative Example 4, and Comparative Example 7.

[0046] Figure 2 This is a cumulative distribution diagram of the composite intermediates of Sample Example 1, Comparative Example 4, and Comparative Example 7.

[0047] Figure 3 The Zeta potential diagrams are for the rehydrated dispersion systems of Sample Example 1, Comparative Example 3, and Comparative Example 6.

[0048] Figure 4 The graph shows the dispersion stability of samples Example 1, Comparative Example 3, and Comparative Example 6 after 72 h of rehydration.

[0049] Figure 5 The flow curves of the spray-dried liquid for Sample Example 1, Comparative Example 1, and Comparative Example 2 are shown.

[0050] Figure 6 The diagram shows the thixotropic loop diagrams of the spray-dried liquids for Sample Example 1, Comparative Example 1, and Comparative Example 2.

[0051] Figure 7 The particle size distribution of the powder after spray drying is shown for samples 1, 3, and 8.

[0052] Figure 8 The diagram shows the zeaxanthin chemical environment and interaction (OH characteristic region) for Sample Example 1, Comparative Example 4, Comparative Example 8 and pure zeaxanthin.

[0053] Figure 9 The diagram shows the zeaxanthin chemical environment and interaction of Sample Example 1, Comparative Example 4, Comparative Example 8 and pure zeaxanthin (C=O characteristic region).

[0054] Figure 10 The graph shows the zeaxanthin retention rates during accelerated storage for Sample Example 1, Comparative Example 4, Comparative Example 8, and Comparative Example 1.

[0055] Figure 11 The figure shows the first-order kinetics of zeaxanthin oxidative degradation in Sample Example 1, Comparative Example 4, Comparative Example 8 and Comparative Example 1.

[0056] Figure 12 Scanning electron microscope image of the composite intermediate prepared for Example 1.

[0057] Figure 13 Macroscopic photograph of the zeaxanthin functional food prepared for Example 1. Detailed Implementation

[0058] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings.

[0059] Example 1 This embodiment provides a zeaxanthin functional food, which, by weight, includes 5 parts of a complex intermediate, 25 parts of a conjugated intermediate, 85 parts of maltodextrin, 8 parts of soybean oil, and 0.10 parts of L-ascorbic acid.

[0060] The complex intermediate in this embodiment is an intermediate formed by the combination of zeaxanthin and soybean lecithin, and the conjugated intermediate in this embodiment is an intermediate formed by the glycosylation reaction of sodium caseinate and maltodextrin.

[0061] The composite intermediate in this embodiment is prepared according to the following steps: A1. Add 5 parts by weight of zeaxanthin and 20 parts by weight of soybean lecithin to a solvent system consisting of 100 parts by weight of ethanol and 30 parts by weight of soybean oil, and stir at 40°C for 40 min to obtain the oil phase; A2. Add 160 parts by mass of deionized water to the oil phase obtained in step A1, perform high shearing at 5500 r / min for 10 min, and homogenize under high pressure at 70 MPa 3 times; A3. The dispersion system obtained in step A2 is subjected to a temperature of 40°C and an absolute pressure of 0.01-0.025 MPa to remove ethanol until the residual ethanol content in the dispersion system of this embodiment is 0.30 wt%. A4. The composite intermediate of this embodiment is obtained. The average particle size of the composite intermediate of this embodiment is 140 nm and the polydispersity index is 0.20.

[0062] The conjugation intermediate in this embodiment is prepared according to the following steps: B1. Add 75 parts by weight of sodium caseinate and 90 parts by weight of maltodextrin to 950 parts by weight of deionized water, and gradually adjust the pH to 7.0 using sodium hydroxide solution; B2. Stir at 50℃ for 1.2 h, and adjust the total solids content of the resulting liquid to 28 wt%. B3. The liquid obtained in step B2 is spray-dried at an inlet air temperature of 165°C and an outlet air temperature of 82°C to obtain precursor powder; B4. The precursor powder of this embodiment was placed in a reaction environment of 60°C and 72% relative humidity for 18 hours; B5. When the degree of glycosylation of the reaction product reaches 11% and the moisture content is 4wt%, the reaction is terminated to obtain the conjugated intermediate of this embodiment.

[0063] The preparation method of this embodiment includes the following steps: S1. Provides a complex intermediate formed by zeaxanthin and soybean lecithin, and a conjugated intermediate formed by the glycosylation reaction of sodium caseinate and maltodextrin; S2. The complex intermediate, conjugated intermediate, maltodextrin, soybean oil and L-ascorbic acid provided in step S1 are formulated into a liquid with a total solids content of 35 wt%, and homogenized twice at 70 MPa; S3. The liquid obtained in step S2 is spray-dried. The inlet air temperature of the spray drying is 172°C and the outlet air temperature is 82°C to obtain the zeaxanthin functional food of this embodiment. The moisture content of the obtained product is 3wt%. After spray drying, it is packaged under nitrogen protection. The oxygen content in the packaging space is 2vol.

[0064] The composite intermediate of this embodiment is dispersed in a matrix formed by the conjugated intermediate of this embodiment and maltodextrin. The average particle size of the dispersion system obtained after rehydration of the product of this embodiment with deionized water at a mass ratio of 1:10 is 175 nm.

[0065] In the complex intermediate of this embodiment, the mass ratio of zeaxanthin to soybean lecithin is 1:4; in the conjugated intermediate of this embodiment, the mass ratio of sodium caseinate to maltodextrin is 1:1.2, and the degree of glycosylation is 11%.

[0066] The zeaxanthin in this embodiment is (3R,3'R)-dihydroxy-β-carotene, derived from marigold flowers.

[0067] The product in this embodiment is in powder form.

[0068] In this embodiment, the soybean oil in the formulation is added in addition to the complex intermediate, and the maltodextrin in the formulation is added in addition to the conjugated intermediate.

[0069] In this embodiment, the composite intermediate is provided in the form of a dispersion, and the conjugated intermediate is provided in the form of a powder. The composite intermediate in the formulation is based on its solid mass, and the conjugated intermediate is based on its powder mass.

[0070] In the preparation process, zeaxanthin and soybean lecithin were first added to ethanol, followed by soybean oil and stirring to form an oil phase. Mechanical stirring was used. The temperature of the liquid was controlled during the high-shear and high-pressure homogenization process. Ethanol was removed by vacuum evaporation and a condensation recovery device was configured, with the absolute pressure controlled at 0.02 MPa. The residual ethanol in the dispersion system was determined by gas chromatography. The composite intermediate was collected under a nitrogen atmosphere, and the average particle size and polydispersity index were determined by dynamic light scattering at 25°C. Deionized water was used as the dilution medium.

[0071] The pH was gradually adjusted to 7.0 using sodium hydroxide solution.

[0072] The total solids content of the liquid feed was adjusted to 28 wt%.

[0073] The precursor powder reacts under constant temperature and humidity conditions using a thin-layer spreading method.

[0074] The degree of glycosylation was determined using the OPA method based on the free amino loss rate, and the moisture content was determined using the direct drying method.

[0075] First, determine the solids content of the composite intermediate dispersion, and then calculate the amount of deionized water to be added to prepare a solution with a total solids content of 35 wt%.

[0076] The oxygen content in the packaging space was determined using a headspace oxygen meter via headspace gas analysis.

[0077] The average particle size of the dispersion system obtained after rehydration was determined by dynamic light scattering at 25°C, and the dilution medium was deionized water.

[0078] The product of this embodiment can be used as a solid ingredient for preparing compressed candies.

[0079] The scope of use of the product in this embodiment does not include infant food, and the daily intake of zeaxanthin corresponding to the final product shall not exceed 4mg.

[0080] This embodiment uses a medium parameter configuration, which is stable and reliable. It is suitable for product applications that require good rehydration and stability, such as conventional solid beverages, nutritional powders, and functional instant powders. It is also suitable as a functional ingredient for candy products such as compressed candies and soft candies.

[0081] Example 2 This embodiment provides a zeaxanthin functional food, which, by weight, includes 3 parts of a complex intermediate, 15 parts of a conjugated intermediate, 70 parts of maltodextrin, 5 parts of soybean oil, and 0.05 parts of L-ascorbic acid.

[0082] The complex intermediate in this embodiment is an intermediate formed by the combination of zeaxanthin and soybean lecithin, and the conjugated intermediate in this embodiment is an intermediate formed by the glycosylation reaction of sodium caseinate and maltodextrin.

[0083] The composite intermediate in this embodiment is prepared according to the following steps: A1. Add 3 parts by weight of zeaxanthin and 15 parts by weight of soybean lecithin to a solvent system consisting of 70 parts by weight of ethanol and 20 parts by weight of soybean oil, and stir at 37°C for 30 min to obtain the oil phase; A2. Add 100 parts by mass of deionized water to the oil phase obtained in step A1, perform high shearing at 4500 r / min for 8 min, and homogenize under high pressure at 55 MPa 3 times; A3. The dispersion system obtained in step A2 was subjected to a temperature of 38°C and an absolute pressure of 0.018 MPa to remove ethanol until the residual ethanol content in the dispersion system of this embodiment was 0.20 wt%. A4. The composite intermediate of this embodiment is obtained. The average particle size of the composite intermediate of this embodiment is 100 nm and the polydispersity index is 0.15.

[0084] The conjugation intermediate in this embodiment is prepared according to the following steps: B1. Add 60 parts by weight of sodium caseinate and 70 parts by weight of maltodextrin to 650 parts by weight of deionized water, and gradually adjust the pH to 6.9 using sodium hydroxide solution; B2. Stir at 48℃ for 1 hour, and adjust the total solids content of the resulting liquid to 24wt%. B3. The liquid obtained in step B2 is spray-dried at an inlet air temperature of 156°C and an outlet air temperature of 78°C to obtain precursor powder; B4. The precursor powder of this embodiment was placed in a reaction environment of 57°C and 68% relative humidity for 15 hours; B5. When the degree of glycosylation of the reaction product reaches 7% and the moisture content is 3.5 wt%, the reaction is terminated to obtain the conjugated intermediate of this embodiment.

[0085] The preparation method of this embodiment includes the following steps: S1. Provides a complex intermediate formed by zeaxanthin and soybean lecithin, and a conjugated intermediate formed by the glycosylation reaction of sodium caseinate and maltodextrin; S2. The complex intermediate, conjugated intermediate, maltodextrin, soybean oil and L-ascorbic acid provided in step S1 are prepared into a liquid with a total solids content of 30wt%, and homogenized twice at 60MPa; S3. The liquid obtained in step S2 is spray-dried. The inlet air temperature of the spray drying is 165°C and the outlet air temperature is 78°C to obtain the zeaxanthin functional food of this embodiment. The moisture content of the obtained product is 2wt%. After spray drying, it is packaged under nitrogen protection. The oxygen content in the packaging space is 1.5vol.

[0086] The composite intermediate of this embodiment is dispersed in a matrix formed by the conjugated intermediate of this embodiment and maltodextrin. The average particle size of the dispersion system obtained after rehydration of the product of this embodiment with deionized water at a mass ratio of 1:10 is 120 nm.

[0087] In the composite intermediate of this embodiment, the mass ratio of zeaxanthin to soybean lecithin is 1:5; in the conjugated intermediate of this embodiment, the mass ratio of sodium caseinate to maltodextrin is 1:1.17, and the degree of glycosylation is 7%.

[0088] The zeaxanthin in this embodiment is (3R,3'R)-dihydroxy-β-carotene, derived from marigold flowers.

[0089] The product in this embodiment is in powder form.

[0090] In this embodiment, the soybean oil in the formulation is added in addition to the complex intermediate, and the maltodextrin in the formulation is added in addition to the conjugated intermediate.

[0091] In this embodiment, the composite intermediate is provided in the form of a dispersion, and the conjugated intermediate is provided in the form of a powder. The composite intermediate in the formulation is based on its solid mass, and the conjugated intermediate is based on its powder mass.

[0092] In the preparation process, zeaxanthin and soybean lecithin were first added to ethanol, followed by soybean oil and stirring to form an oil phase. Mechanical stirring was used. The temperature of the liquid was controlled during the high-shear and high-pressure homogenization process. Ethanol was removed by vacuum evaporation and a condensation recovery device was configured, with the absolute pressure controlled at 0.018 MPa. The residual ethanol in the dispersion system was determined by gas chromatography. The composite intermediate was collected under a nitrogen atmosphere, and the average particle size and polydispersity index were determined by dynamic light scattering at 25°C. Deionized water was used as the dilution medium.

[0093] The pH was gradually adjusted to 6.9 using sodium hydroxide solution.

[0094] The total solids content of the liquid feed was adjusted to 24 wt%.

[0095] The precursor powder reacts under constant temperature and humidity conditions using a thin-layer spreading method.

[0096] The degree of glycosylation was determined using the OPA method based on the free amino loss rate, and the moisture content was determined using the direct drying method.

[0097] First, determine the solids content of the composite intermediate dispersion, and then calculate the amount of deionized water to be added to prepare a solution with a total solids content of 30 wt%.

[0098] The oxygen content in the packaging space was determined using a headspace oxygen meter via headspace gas analysis.

[0099] The average particle size of the dispersion system obtained after rehydration was determined by dynamic light scattering at 25°C, and the dilution medium was deionized water.

[0100] The product of this embodiment can be used as a solid ingredient for preparing compressed candies.

[0101] The scope of use of the product in this embodiment does not include infant food, and the daily intake of zeaxanthin corresponding to the final product shall not exceed 4mg.

[0102] This embodiment uses a lower amount of zeaxanthin, a lower degree of glycosylation, and milder process conditions, resulting in a product with excellent stability and small particle size. It is particularly suitable for applications where stability and safety are critical, such as daily solid beverages, children's nutritional powders (excluding infant formula), and nutritional supplements for the elderly.

[0103] Example 3 This embodiment provides a zeaxanthin functional food, which, by weight, includes 8 parts of a complex intermediate, 32 parts of a conjugated intermediate, 100 parts of maltodextrin, 12 parts of soybean oil, and 0.16 parts of L-ascorbic acid.

[0104] The complex intermediate in this embodiment is an intermediate formed by the combination of zeaxanthin and soybean lecithin, and the conjugated intermediate in this embodiment is an intermediate formed by the glycosylation reaction of sodium caseinate and maltodextrin.

[0105] The composite intermediate in this embodiment is prepared according to the following steps: A1. Add 8 parts by weight of zeaxanthin and 24 parts by weight of soybean lecithin to a solvent system consisting of 140 parts by weight of ethanol and 42 parts by weight of soybean oil, and stir at 43°C for 50 min to obtain the oil phase; A2. Add 210 parts by mass of deionized water to the oil phase obtained in step A1, perform high shearing at 7000 r / min for 12 min, and then perform high-pressure homogenization 4 times at 85 MPa; A3. The dispersion system obtained in step A2 was subjected to a temperature of 43°C and an absolute pressure of 0.022 MPa to remove ethanol until the residual ethanol content in the dispersion system of this embodiment was 0.45 wt%. A4. The composite intermediate of this embodiment is obtained. The average particle size of the composite intermediate of this embodiment is 175 nm and the polydispersity index is 0.26.

[0106] The conjugation intermediate in this embodiment is prepared according to the following steps: B1. Add 85 parts by weight of sodium caseinate and 120 parts by weight of maltodextrin to 1200 parts by weight of deionized water, and gradually adjust the pH to 7.1 using sodium hydroxide solution; B2. Stir at 53℃ for 1.6 h, and adjust the total solids content of the resulting liquid to 32 wt%. B3. The liquid obtained in step B2 is spray-dried at an inlet air temperature of 173°C and an outlet air temperature of 86°C to obtain precursor powder; B4. The precursor powder of this embodiment was placed at a temperature of 63°C and a relative humidity of 76% and reacted for 21 hours; B5. When the degree of glycosylation of the reaction product reaches 15% and the moisture content is 5wt%, the reaction is terminated to obtain the conjugated intermediate of this embodiment.

[0107] The preparation method of this embodiment includes the following steps: S1. Provides a complex intermediate formed by zeaxanthin and soybean lecithin, and a conjugated intermediate formed by the glycosylation reaction of sodium caseinate and maltodextrin; S2. The complex intermediate, conjugated intermediate, maltodextrin, soybean oil and L-ascorbic acid provided in step S1 are prepared into a liquid with a total solids content of 40 wt%, and homogenized three times at 82 MPa; S3. The liquid obtained in step S2 is spray-dried. The inlet air temperature of the spray drying is 180°C and the outlet air temperature is 86°C to obtain the zeaxanthin functional food of this embodiment. The moisture content of the obtained product is 4.5wt%. After spray drying, it is packaged under nitrogen protection. The oxygen content in the packaging space is 2.5vol.

[0108] The composite intermediate of this embodiment is dispersed in a matrix formed by the conjugated intermediate of this embodiment and maltodextrin. The average particle size of the dispersion system obtained after rehydration of the product of this embodiment with deionized water at a mass ratio of 1:10 is 220 nm.

[0109] In the composite intermediate of this embodiment, the mass ratio of zeaxanthin to soybean lecithin is 1:3; in the conjugated intermediate of this embodiment, the mass ratio of sodium caseinate to maltodextrin is 1:1.41, and the degree of glycosylation is 15%.

[0110] The zeaxanthin in this embodiment is (3R,3'R)-dihydroxy-β-carotene, derived from marigold flowers.

[0111] The product in this embodiment is in powder form.

[0112] In this embodiment, the soybean oil in the formulation is added in addition to the complex intermediate, and the maltodextrin in the formulation is added in addition to the conjugated intermediate.

[0113] In this embodiment, the composite intermediate is provided in the form of a dispersion, and the conjugated intermediate is provided in the form of a powder. The composite intermediate in the formulation is based on its solid mass, and the conjugated intermediate is based on its powder mass.

[0114] In the preparation process, zeaxanthin and soybean lecithin were first added to ethanol, followed by soybean oil and stirring to form an oil phase. Mechanical stirring was used. The temperature of the liquid was controlled during high shear and high pressure homogenization. Ethanol was removed by vacuum evaporation and a condensation recovery device was configured, with the absolute pressure controlled at 0.022 MPa. The residual ethanol in the dispersion system was determined by gas chromatography. The composite intermediate was collected under a nitrogen atmosphere, and the average particle size and polydispersity index were determined by dynamic light scattering at 25°C. Deionized water was used as the dilution medium.

[0115] The pH was gradually adjusted to 7.1 using sodium hydroxide solution.

[0116] The total solids content of the liquid feed was adjusted to 32 wt%.

[0117] The precursor powder reacts under constant temperature and humidity conditions using a thin-layer spreading method.

[0118] The degree of glycosylation was determined using the OPA method based on the free amino loss rate, and the moisture content was determined using the direct drying method.

[0119] First, determine the solids content of the composite intermediate dispersion, and then calculate the amount of deionized water to be added to prepare a solution with a total solids content of 40 wt%.

[0120] The oxygen content in the packaging space was determined using a headspace oxygen meter via headspace gas analysis.

[0121] The average particle size of the dispersion system obtained after rehydration was determined by dynamic light scattering at 25°C, and the dilution medium was deionized water.

[0122] The product of this embodiment can be used as a solid ingredient for preparing compressed candies.

[0123] The scope of use of the product in this embodiment does not include infant food, and the daily intake of zeaxanthin corresponding to the final product shall not exceed 4mg.

[0124] This embodiment employs a higher zeaxanthin content, a higher degree of glycosylation, and more enhanced process conditions, resulting in a product with a high zeaxanthin content. It is particularly suitable for application scenarios such as high-concentration functional beverages and sports nutrition foods, which require high levels of active ingredients.

[0125] Example 4 This embodiment provides a zeaxanthin functional food, which, by weight, includes 9 parts of a complex intermediate, 38 parts of a conjugated intermediate, 110 parts of maltodextrin, 14 parts of soybean oil, and 0.18 parts of L-ascorbic acid.

[0126] The complex intermediate in this embodiment is an intermediate formed by the combination of zeaxanthin and soybean lecithin, and the conjugated intermediate in this embodiment is an intermediate formed by the glycosylation reaction of sodium caseinate and maltodextrin.

[0127] The composite intermediate in this embodiment is prepared according to the following steps: A1. Add 9 parts by weight of zeaxanthin and 45 parts by weight of soybean lecithin to a solvent system consisting of 180 parts by weight of ethanol and 55 parts by weight of soybean oil, and stir at 44°C for 55 min to obtain the oil phase; A2. Add 270 parts by mass of deionized water to the oil phase obtained in step A1, perform high shearing at 7500 r / min for 13 min, and then homogenize under high pressure at 92 MPa 4 times; A3. The dispersion system obtained in step A2 was subjected to a temperature of 44°C and an absolute pressure of 0.023 MPa to remove ethanol until the residual ethanol content in the dispersion system of this embodiment was 0.48 wt%. A4. The composite intermediate of this embodiment is obtained. The average particle size of the composite intermediate of this embodiment is 185 nm and the polydispersity index is 0.27.

[0128] The conjugation intermediate in this embodiment is prepared according to the following steps: B1. Add 92 parts by weight of sodium caseinate and 130 parts by weight of maltodextrin to 1350 parts by weight of deionized water, and gradually adjust the pH value to 7.15 using sodium hydroxide solution; B2. Stir at 54℃ for 1.8 h, and adjust the total solids content of the resulting liquid to 33 wt%. B3. The liquid obtained in step B2 is spray-dried at an inlet air temperature of 177°C and an outlet air temperature of 88°C to obtain precursor powder; B4. The precursor powder of this embodiment was placed in a reaction environment of 64°C and 78% relative humidity for 22 hours; B5. When the degree of glycosylation of the reaction product reaches 16.5% and the moisture content is 5.5 wt%, the reaction is terminated to obtain the conjugated intermediate of this embodiment.

[0129] The preparation method of this embodiment includes the following steps: S1. Provides a complex intermediate formed by zeaxanthin and soybean lecithin, and a conjugated intermediate formed by the glycosylation reaction of sodium caseinate and maltodextrin; S2. The complex intermediate, conjugated intermediate, maltodextrin, soybean oil and L-ascorbic acid provided in step S1 are formulated into a liquid with a total solids content of 42 wt%, and homogenized three times at 87 MPa; S3. The liquid obtained in step S2 is spray-dried. The inlet air temperature of the spray drying is 183°C and the outlet air temperature is 88°C to obtain the zeaxanthin functional food of this embodiment. The moisture content of the obtained product is 4.8 wt%. After spray drying, it is packaged under nitrogen protection. The oxygen content in the packaging space is 2.8 vol.

[0130] The composite intermediate of this embodiment is dispersed in a matrix formed by the conjugated intermediate of this embodiment and maltodextrin. The average particle size of the dispersion system obtained after rehydration of the product of this embodiment with deionized water at a mass ratio of 1:10 is 235 nm.

[0131] In the composite intermediate of this embodiment, the mass ratio of zeaxanthin to soybean lecithin is 1:5; in the conjugated intermediate of this embodiment, the mass ratio of sodium caseinate to maltodextrin is 1:1.41, and the degree of glycosylation is 16.5%.

[0132] The zeaxanthin in this embodiment is (3R,3'R)-dihydroxy-β-carotene, derived from marigold flowers.

[0133] The product in this embodiment is in powder form.

[0134] In this embodiment, the soybean oil in the formulation is added in addition to the complex intermediate, and the maltodextrin in the formulation is added in addition to the conjugated intermediate.

[0135] In this embodiment, the composite intermediate is provided in the form of a dispersion, and the conjugated intermediate is provided in the form of a powder. The composite intermediate in the formulation is based on its solid mass, and the conjugated intermediate is based on its powder mass.

[0136] In the preparation process, zeaxanthin and soybean lecithin were first added to ethanol, followed by soybean oil and stirring to form an oil phase. Mechanical stirring was used. The temperature of the liquid was controlled during the high-shear and high-pressure homogenization process. Ethanol was removed by vacuum evaporation and a condensation recovery device was configured, with the absolute pressure controlled at 0.023 MPa. The residual ethanol in the dispersion system was determined by gas chromatography. The composite intermediate was collected under a nitrogen atmosphere, and the average particle size and polydispersity index were determined by dynamic light scattering at 25°C. Deionized water was used as the dilution medium.

[0137] The pH was gradually adjusted to 7.15 using sodium hydroxide solution.

[0138] The total solids content of the liquid feed was adjusted to 33 wt%.

[0139] The precursor powder reacts under constant temperature and humidity conditions using a thin-layer spreading method.

[0140] The degree of glycosylation was determined using the OPA method based on the free amino loss rate, and the moisture content was determined using the direct drying method.

[0141] First, the solids content of the composite intermediate dispersion was determined, and then the amount of deionized water to be added was calculated to prepare a solution with a total solids content of 42 wt%.

[0142] The oxygen content in the packaging space was determined using a headspace oxygen meter via headspace gas analysis.

[0143] The average particle size of the dispersion system obtained after rehydration was determined by dynamic light scattering at 25°C, and the dilution medium was deionized water.

[0144] The product of this embodiment can be used as a solid ingredient for preparing compressed candies.

[0145] The scope of use of the product in this embodiment does not include infant food, and the daily intake of zeaxanthin corresponding to the final product shall not exceed 4mg.

[0146] This embodiment uses a relatively rich amount of components, a high zeaxanthin loading, a high degree of glycosylation, and strong process parameters. The product has a high content of active ingredients and a large particle size, making it particularly suitable for product application scenarios with high requirements for zeaxanthin content and stability. It is also suitable as an ingredient in candy products such as compressed candy and soft candy.

[0147] Comparative Example 1: It is basically the same as Example 1, except that the amount of the composite intermediate is 12 parts, while the amount of other components and the preparation conditions remain unchanged.

[0148] Comparative Example 2: It is basically the same as Example 1, except that the amount of the conjugation intermediate is 8 parts, while the amount of other components and preparation conditions remain unchanged.

[0149] Comparative Example 3: It is basically the same as Example 1, except that no glycosylation reaction was carried out during the preparation of the conjugated intermediate. Sodium caseinate and maltodextrin were directly physically mixed and spray-dried to obtain an unglycosylated conjugated intermediate (glycosylation degree of 0%). Other preparation conditions remained unchanged.

[0150] Comparative Example 4: It is basically the same as Example 1, except that a complex intermediate was not used. Instead, a physical mixture of 5 parts by weight of zeaxanthin and 20 parts by weight of soybean lecithin was directly added to the final product formulation. The amounts of other components and the preparation conditions remained unchanged.

[0151] Comparative Example 5: It is basically the same as Example 1, except that the mass ratio of zeaxanthin to soybean lecithin in the preparation of the complex intermediate is 1:10 (5 parts by mass of zeaxanthin and 50 parts by mass of soybean lecithin), and other preparation conditions remain unchanged.

[0152] Comparative Example 6: It is basically the same as Example 1, except that the glycosylation reaction conditions during the preparation of the conjugated intermediate are 50°C, 60% relative humidity, and 8h reaction time. The degree of glycosylation of the obtained conjugated intermediate is 3%, and other preparation conditions remain unchanged.

[0153] Comparative Example 7: It is basically the same as Example 1, except that the high-pressure homogenization pressure during the preparation of the composite intermediate is 30 MPa, and the homogenization is carried out twice. The average particle size of the obtained composite intermediate is 320 nm and the polydispersity index is 0.45. Other preparation conditions remain unchanged.

[0154] Comparative Example 8: It is basically the same as Example 1, except that L-ascorbic acid is not added to the final product formulation, while the dosage of other components and preparation conditions remain unchanged.

[0155] Performance testing: The rehydration performance test assesses the product's solubility and dispersion uniformity by measuring the dispersion rate of the powder in a measured amount of water and the appearance of the rehydrated liquid. Weigh 1.0 g of sample and add 10 mL of deionized water (25℃). Record the time required for complete dispersion under magnetic stirring at 300 rpm (the criterion being the absence of visually obvious particles). After standing for 10 min, observe whether stratification or precipitation occurs. The test temperature is 25±2℃, water temperature is 25±1℃, stirring speed is 300±10 rpm, and the sample-to-water mass ratio is 1:10. Record the rehydration time (s) and the appearance after standing (uniform / stratification / precipitation). Each sample is tested three times, and the results are reported as mean ± standard deviation.

[0156] The particle size and dispersion stability of the rehydrated dispersion were tested using dynamic light scattering (DLS) to determine the average particle size, polydispersity index (PDI), and Zeta potential. Dispersion stability was assessed by monitoring particle size changes over time. The sample was rehydrated with deionized water at a mass ratio of 1:10, magnetically stirred for 5 min, and allowed to stand for 10 min. The supernatant was then used for testing. The average particle size (Z-average), polydispersity index (PDI), and Zeta potential were measured using a DLS instrument at 25℃, with each sample measured in triplicate. For dispersion stability testing, the rehydrated dispersion was allowed to stand at 25℃, and samples were taken at 0 h, 24 h, 48 h, and 72 h to measure particle size. Stability was assessed by the particle size growth rate. The test temperature was 25 ± 0.1℃, the dilution medium was deionized water, the scattering angle was 173°, and the laser wavelength was 633 nm. The mean ± standard deviation (n=3) of the average particle size, PDI, and Zeta potential were calculated. The particle size growth rate was calculated as (particle size t - particle size 0) / particle size 0 × 100%.

[0157] The zeaxanthin retention rate was determined by high-performance liquid chromatography (HPLC) to determine the zeaxanthin content in the sample, and the retention rate was calculated by comparing it with the theoretical addition amount. The sample was accurately weighed and extracted ultrasonically for 30 min with a hexane-acetone mixed solvent (1:1, v / v) containing 0.01% BHT. After centrifugation, the supernatant was collected, dried under nitrogen, and dissolved and diluted to volume with methanol-acetonitrile-dichloromethane (50:45:5, v / v / v). HPLC conditions included a C30 column, methanol-MTBE-water gradient elution, detection wavelength of 450 nm, column temperature of 30℃, and flow rate of 1.0 mL / min. Extraction temperature was 25℃, ultrasonic power was 300 W, centrifugation speed was 4000 rpm × 10 min, and injection volume was 10 μL. Retention rate (%) = measured content / theoretical addition amount × 100%, reported as mean ± standard deviation (n=3).

[0158] Storage stability testing was conducted by storing samples under accelerated storage conditions (37℃ / 75%RH) and ambient temperature conditions (25℃ / 60%RH), with periodic monitoring of changes in key indicators. Samples were aliquoted into sealed aluminum foil bags (nitrogen-filled, oxygen content <3 vol%) and stored in constant temperature and humidity chambers at 37℃ / 75%RH and 25℃ / 60%RH, respectively. Samples were taken and analyzed at 0, 30, 60, 90, and 120 days. The measured indicators included zeaxanthin retention (HPLC method), moisture content (direct drying method), peroxide value, rehydration time, particle size after rehydration, and color change (Lab-Hydrogen Algorithm). Colorimeter (ΔE value). Temperature fluctuation of constant temperature and humidity chamber ±2℃, humidity fluctuation ±5%RH, oxygen content of aluminum foil bag <3vol%. Plot the change curves of each index with storage time, calculate the rate of change, and report in the form of mean ± standard deviation (n=3).

[0159] The rheological properties of the spray-dried feed solution were tested using a rotational rheometer to determine the apparent viscosity, shear stress-shear rate curve, and thixotropy of the solution, evaluating its pumpability and atomization performance. The prepared feed solution (total solids content 25-45 wt%) was equilibrated at 25°C for 30 min, and then tested using a rotational rheometer (cone-plate system, cone angle 2°, diameter 40 mm). The test procedure included steady-state shear testing (shear rate 0.1-1000 s⁻¹, recording the apparent viscosity-shear rate curve) and thixotropic ring testing (shear rate 0-1000-0 s⁻¹, reciprocating scan, recording the thixotropic ring area). The test temperature was 25 ± 0.1°C, the gap was 50 μm, the equilibration time was 300 s, and 50 data points were collected per degree. Calculate the apparent viscosity (at 100 s⁻¹), flow index n, and consistency coefficient K (power-law model fit), and thixotropic ring area, and report them as mean ± standard deviation (n=3).

[0160] Oxidative stability testing assessed the product's oxidative stability by measuring peroxide value, thiobarbituric acid value, and zeaxanthin oxidation degradation products. Peroxide value was determined using iodometric titration to measure lipid peroxide content; thiobarbituric acid value (TBARS) was determined by extracting the sample with trichloroacetic acid, reacting it with thiobarbituric acid, and measuring malondialdehyde content at 532 nm colorimetrically; zeaxanthin isomerization rate was determined by HPLC to measure the ratio of all-trans and cis isomers, with isomerization rate = (cis isomer content / total zeaxanthin content) × 100%; Accelerated oxidation testing involved placing the sample in a 60℃ / air atmosphere and measuring the above indicators at 0, 3, 6, 9, and 12 hours. The accelerated oxidation temperature was 60±2℃, the air flow rate was 100 mL / min, and the HPLC detection wavelength was 450 nm. The mean ± standard deviation (n=3) of each indicator was calculated, and curves showing changes over time were plotted.

[0161] Figure 1 The particle size distribution of the composite intermediates is shown in the diagram. Samples included are Example 1, Comparative Example 4, and Comparative Example 7. Dynamic light scattering was used to characterize the particle size distribution of the composite intermediates with different formulations. Example 1 exhibits a concentrated peak position and a narrow distribution range. Basic parameters include test temperature, dispersion medium conditions, and detection angle; variable parameters mainly include carrier composition and compounding method. The results indicate that Example 1 can form a more uniform and stable dispersed particle group, demonstrating that this scheme has better particle size controllability and system homogeneity during the composite intermediate formation stage.

[0162] Figure 2 The cumulative distribution curve for the composite intermediate is shown. Samples included in Example 1, Comparative Example 4, and Comparative Example 7 were analyzed using dynamic light scattering to determine the cumulative percentage of particle size. Basic parameters included the same testing environment, sample concentration, and detection procedure; variable parameters represented the compositional differences between the different sample systems. The steep cumulative distribution curve and concentrated cumulative transition range of Example 1 indicate a more concentrated particle size distribution and better batch consistency, demonstrating that this approach is beneficial for obtaining a more stable intermediate structure.

[0163] Figure 3 The Zeta potential diagram shows the rehydrated dispersion system. Samples included in Example 1, Comparative Example 3, and Comparative Example 6. The surface potential of the particles after rehydration was determined using electrophoretic light scattering. Basic parameters included the rehydration medium, test temperature, and number of repeated measurements; variable parameters were the sample formulation and interface structure. Example 1 showed a higher absolute potential value, indicating a more pronounced electrostatic repulsion between particles and better dispersion stability after rehydration, demonstrating that this method effectively improves the surface stability of the system.

[0164] Figure 4The dispersion stability graph shows the results after 72 hours of rehydration. Samples included Example 1, Comparative Example 3, and Comparative Example 6. Dynamic light scattering was used to track the change in average particle size over time under static conditions. Basic parameters included rehydration concentration, storage time, and detection interval; variable parameters were the structural composition of different samples. Example 1 showed a smaller increase in particle size over 72 hours, indicating that aggregation and agglomeration trends were significantly suppressed, demonstrating that the obtained system maintains good time stability and practical suitability after rehydration.

[0165] Figure 5 The flow profiles of the spray-dried feed solution are shown. Samples include Example 1, Comparative Example 1, and Comparative Example 2. The apparent viscosity as a function of shear rate was determined using a rotational rheological method. Basic parameters included test temperature, shear rate range, and sample solids content. Variable parameters were feed solution formulation and structural structure. Example 1 exhibited a moderate viscosity level and a relatively stable shear response, indicating that it possesses both good atomability and maintains a certain level of structural support. This suggests that this approach has more reasonable rheological properties in the pretreatment stage of spray drying.

[0166] Figure 6 The thixotropic closure diagram of the spray-dried feed liquid is shown. Samples include Example 1, Comparative Example 1, and Comparative Example 2. Rotational rheology was used to analyze the structural recovery and failure behavior during the ascending and descending shear processes. Basic parameters included the ascending and descending shear programs, test temperature, and cycle range. Variable parameters included the sample formulation structure. Example 1 exhibits a moderate closure area, indicating that the system can undergo necessary flow under shear and possesses good structural recovery capability, which is beneficial for stable delivery and droplet formation during spraying, demonstrating its better processing adaptability.

[0167] Figure 7 The particle size distribution of the spray-dried powder is shown in the figures. Samples included Example 1, Comparative Example 3, and Comparative Example 8. The equivalent particle size was quantitatively characterized using scanning electron microscopy (SEM) statistical analysis. Basic parameters included the number of particles, consistent image analysis standards, and consistent measurement aperture. Variable parameters included sample preparation conditions and system composition. Example 1 showed a more concentrated particle size distribution with smaller deviations, indicating higher uniformity of the spray-dried powder particles. This reflects that the method can balance forming quality and particle consistency during the powder formation stage.

[0168] Figure 8This diagram illustrates the chemical environment and interactions of zeaxanthin. Samples included Example 1, Comparative Example 4, Comparative Example 8, and pure zeaxanthin. Fourier transform infrared spectroscopy was used to analyze the OH characteristic region. Basic parameters, including the scan wavenumber range, resolution, and consistent testing environment, were maintained. Variable parameters included the composition of the composite system and the interaction mechanisms. Example 1 showed peak shift and shape changes in the OH region, indicating an adjustment in the hydrogen bonding environment within the system. This suggests a stronger intermolecular interaction between zeaxanthin and the carrier component, supporting the rationale for constructing the composite system.

[0169] Figure 9 This diagram illustrates the chemical environment and interactions of zeaxanthin. Samples included were from Example 1, Comparative Example 4, Comparative Example 8, and pure zeaxanthin. Fourier transform infrared spectroscopy was used to analyze the C=O characteristic region. Basic parameters included standardized testing conditions and spectral processing methods. Variable parameters included the chemical environment of the functional groups within the samples. The variation in the absorption peak position and intensity in the C=O region of Example 1 indicates that the carbonyl-related microenvironment is influenced by the complex structure, further demonstrating the existence of effective molecular interactions and structural rearrangements within the system, which contribute to improved encapsulation and stability.

[0170] Figure 10 To accelerate the determination of zeaxanthin retention rates during storage, samples including Example 1, Comparative Example 4, Comparative Example 8, and Comparative Example 1 were used. High-performance liquid chromatography (HPLC) was employed to determine the zeaxanthin retention rates at different storage times. The baseline parameters, including storage temperature, sampling time, and detection method, were consistent; the variable parameter was the composition of the different sample systems. Example 1 exhibited the slowest decrease in retention rate throughout the accelerated storage process, indicating better protection of zeaxanthin and demonstrating that this method is more effective in combating oxidative degradation and delaying inactivation.

[0171] Figure 11 The first-order kinetics fitting diagram for the oxidative degradation of zeaxanthin is shown. Samples include Example 1, Comparative Example 4, Comparative Example 8, and Comparative Example 1. High-performance liquid chromatography (HPLC) data were used for first-order kinetic model fitting analysis. Basic parameters included a unified kinetic model, a unified time scale, and a unified fitting method. Variable parameters were the degradation rate constants corresponding to different sample systems. Example 1 showed a smaller absolute value of the fitting slope and a longer half-life, indicating its lowest oxidative degradation rate, further demonstrating the clear effect and good rationality of this scheme in improving the storage stability of zeaxanthin.

[0172] Figure 12This is a scanning electron microscope (SEM) image of the composite intermediate prepared in Example 1 of this invention. The image shows the dry morphology of the composite intermediate obtained after high-shear initial mixing, high-pressure homogenization (70 MPa, 3 times), and low-pressure removal of ethanol (40°C, 0.02 MPa, 0.30 wt% residue). Spherical particles were observed in the composite intermediate. The average particle size and polydispersity index of the composite intermediate, measured by dynamic light scattering at 25°C, were 140 nm and 0.20, respectively.

[0173] Figure 13 The image shows a macroscopic photograph of the zeaxanthin-containing food prepared in Example 1. The sample is a free-flowing fine powder with a light golden yellow to pale orange-yellow color, exhibiting good uniformity and looseness.

[0174] Table 1 Performance Comparison Summary Table As can be seen from the performance of the examples and comparative examples in Table 1, the rehydration times of Examples 1-4 were all shorter than those of Comparative Examples 1-7, and the rehydration times of Examples 1 and 2 were shorter than those of Comparative Example 8. After rehydration, the particle size remained within the nano-dispersion range of 100-235 nm, the PDI values ​​were all below 0.30, and the absolute values ​​of the Zeta potentials were all above 25 mV, indicating good stability of the dispersion system. The zeaxanthin retention rates were all not less than 94.8%, the peroxide values ​​were all below 1.20 meq / kg, and the retention rates after 90 days of storage were all above 89%, significantly better than the comparative examples. Comparative Example 1 resulted in excessive viscosity, increased particle size, and decreased stability due to excessive use of the complex intermediate; Comparative Example 2 resulted in poor encapsulation, reduced rehydration performance, and decreased stability due to insufficient conjugation intermediate; Comparative Example 3 resulted in loss of conjugation function and significantly decreased dispersion stability due to lack of glycosylation; Comparative Example 4 resulted in a dramatic increase in particle size to 1850 nm after rehydration, a long rehydration time of 125 s, and extremely poor oxidative stability due to the lack of nanocomposite technology; Comparative Example 5 resulted in increased cost but limited performance improvement due to excessive emulsifier; Comparative Example 6 resulted in weakened conjugation function and decreased stability due to insufficient glycosylation; Comparative Example 7 resulted in excessively large particle size and decreased dispersion stability due to insufficient homogeneity strength; Comparative Example 8 resulted in significantly decreased oxidative stability and a storage retention rate of only 68.5% due to the lack of antioxidants. Example 2 uses lower parameter configurations, resulting in the smallest particle size (120nm), shortest rehydration time (15s), and best oxidation stability; Example 1 has moderate parameters, resulting in stable and reliable overall performance; Examples 3 and 4 use higher parameter configurations, resulting in high zeaxanthin loading, suitable for high-dose supplementation needs.

[0175] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and not to limit it. Although the present invention has been described in detail with reference to the above embodiments, those skilled in the art should understand that any equivalent structural transformations made under the concept of the present invention and using the contents of the specification and drawings of the present invention should be covered within the scope of protection of the claims of the present invention.

Claims

1. A zeaxanthin-based functional food, characterized in that, The product comprises, by weight, the following components: 1-10 parts of a complex intermediate, 10-40 parts of a conjugated intermediate, 50-120 parts of maltodextrin, and 1-15 parts of soybean oil; wherein the complex intermediate is an intermediate formed by the combination of zeaxanthin and soybean lecithin, the conjugated intermediate is an intermediate formed by the glycosylation reaction of sodium caseinate and maltodextrin, the amount of the complex intermediate is based on its solid mass, and the amount of the conjugated intermediate is based on its powder mass.

2. The food containing zeaxanthin as described in claim 1, characterized in that, The composite intermediate is prepared according to the following steps: A1. Add 1-10 parts by weight of zeaxanthin and 2-60 parts by weight of soybean lecithin to a solvent system consisting of 10-200 parts by weight of ethanol and 1-60 parts by weight of soybean oil, and stir at 35-45℃ for 20-60 min to obtain the oil phase; A2. Add 20-300 parts by mass of deionized water to the oil phase obtained in step A1, perform high shearing at 3000-8000 r / min for 5-15 min, and perform high-pressure homogenization at 40-100 MPa 2-5 times. A3. Remove ethanol from the dispersion system obtained in step A2 under conditions of 35-45℃ and 0.01-0.025 MPa absolute pressure until the residual ethanol content in the dispersion system is ≤0.50wt%. A4. The composite intermediate is obtained, wherein the average particle size of the composite intermediate is 80-200 nm and the polydispersity index is 0.10-0.

30.

3. The food containing zeaxanthin as described in claim 1, characterized in that, The conjugation intermediate is prepared according to the following steps: B1. Add 50-100 parts by weight of sodium caseinate and 50-150 parts by weight of maltodextrin to 400-1500 parts by weight of deionized water, and gradually adjust the pH value to 6.8-7.2 using sodium hydroxide solution; B2. Stir at 45-55℃ for 0.5-2 hours, and adjust the total solids content of the resulting liquid to 20-35wt%. When the total solids content of the liquid is below 20wt%, concentrate it; when the total solids content of the liquid is above 35wt%, add deionized water for adjustment. B3. Spray dry the liquid obtained in step B2 with an inlet air temperature of 150-180℃ and an outlet air temperature of 75-90℃ to obtain precursor powder; B4. The precursor powder is placed in a temperature of 55-65℃ and a relative humidity of 65%-80% and reacted for 12-24 hours; B5. When the degree of glycosylation of the reaction product reaches 5%-18% and the moisture content is 2-6wt%, the reaction is terminated to obtain the conjugated intermediate.

4. The food containing zeaxanthin as described in claim 1, characterized in that, The complex intermediate is dispersed in a matrix formed by the conjugated intermediate and maltodextrin. The moisture content of the zeaxanthin-containing food is 1-5 wt%, and the average particle size of the dispersion system obtained after rehydration at a mass ratio of 1:10 of the zeaxanthin-containing food to deionized water is 100-250 nm.

5. The food containing zeaxanthin as described in claim 1, characterized in that, In the complex intermediate, the mass ratio of zeaxanthin to soybean lecithin is 1:2 to 1:6; in the conjugated intermediate, the mass ratio of sodium caseinate to maltodextrin is 1:1 to 1:1.5, and the degree of glycosylation is 5%-18%.

6. The food containing zeaxanthin as described in claim 1, characterized in that, It also includes 0.02-0.20 parts by weight of L-ascorbic acid, and the food containing zeaxanthin is in the form of powder.

7. A method for preparing a zeaxanthin functional food as described in any one of claims 1-6, characterized in that, Includes the following steps: S1. Provides a complex intermediate formed by zeaxanthin and soybean lecithin and a conjugated intermediate formed by glycosylation reaction of sodium caseinate and maltodextrin; S2. Prepare a liquid with a total solids content of 25-45 wt% by combining the complex intermediate, conjugated intermediate, maltodextrin and soybean oil provided in step S1, and homogenize it 1-3 times at 50-90 MPa. S3. Spray dry the liquid obtained in step S2 to obtain the food containing zeaxanthin.

8. The preparation method according to claim 7, characterized in that, In step S2, the mass ratio of the composite intermediate, the conjugated intermediate, maltodextrin and soybean oil is 1-10:10-40:50-120:1-15.

9. The preparation method according to claim 7, characterized in that, In step S2, 0.02-0.20 parts of L-ascorbic acid are added by weight.

10. The preparation method according to claim 7, characterized in that, In step S3, the inlet air temperature for spray drying is 160-185℃, the outlet air temperature is 75-90℃, and the moisture content of the resulting food containing zeaxanthin is 1-5wt%. After spray drying, the food is packaged under nitrogen protection, and the oxygen content in the packaging space is no more than 3vol.

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