A composite berry anthocyanin product and a preparation method and application thereof

Abstract

This invention relates to the field of plant extract formulation technology, specifically to a compound berry anthocyanin product, its preparation method, and its application. The product includes a compound berry anthocyanin extract, an inner hydrophobic embedding agent, an outer hydrophilic embedding agent, and an anti-caking agent. The compound berry anthocyanin extract comprises blueberry extract, blackberry extract, and aronia berry extract in a volume ratio of 4-8:1-2:1-2. The anti-caking agent comprises silica and microcrystalline cellulose, wherein the silica has a particle size ≥1000 mesh. By optimizing the product formulation system based on a specific process, the stability and antioxidant activity of the compound berry anthocyanins are significantly improved, better meeting practical application needs.

Description

Technical Field

[0001] This invention relates to the field of plant extract formulation technology, specifically to a compound berry anthocyanin product, its preparation method, and its application. Background Technology

[0002] Anthocyanins are a class of natural, water-soluble flavonoid pigments widely found in plants. They possess excellent coloring properties as well as physiological activities such as anti-oxidation, anti-inflammation, cardiovascular protection, and vision improvement, making them promising for applications in the food, health product, and cosmetic industries. In recent years, anthocyanins from blueberries, maquiberries, and elderberries have been approved as new food ingredients, leading to a continuous increase in market demand for berry anthocyanins.

[0003] Different anthocyanin molecular structures determine their performance differences: malvidin has a high methoxyl content, resulting in good stability but moderate antioxidant activity; cyanidin and delphinidin have high hydroxyl content, exhibiting strong antioxidant activity but poor stability. In blueberries, malvidin accounts for 25-30% of the total anthocyanins, while in blackberries and arugula, cyanidin accounts for 70-80% and 80-90%, respectively. Anthocyanins from a single berry source cannot simultaneously achieve both stability and antioxidant activity; therefore, complementary performance can be achieved by combining anthocyanins from different berries.

[0004] Chinese invention patent application (publication number CN116686922A) discloses a berry composition of blackberry, blueberry, raspberry and arugula. The addition of dietary fiber and silica improves the solubility and moisture resistance of the product. However, this technology only uses simple physical mixing and does not encapsulate and protect anthocyanins. It cannot effectively isolate adverse factors such as oxygen, temperature and light, resulting in severe degradation of anthocyanins during processing and storage, low retention rate, and difficulty in adapting to the medium and low temperature heating treatment in the food industry.

[0005] Microencapsulation technology is the most widely used method to address the poor stability of anthocyanins. Chinese invention patent application (publication number CN120437887A) discloses a method for preparing nano-carotenoid formulations, employing instantaneous dissolution, secondary emulsification, and double encapsulation processes to improve the stability of fat-soluble carotenoids. However, this technology relies on organic solvents to dissolve the active ingredients and uses high-temperature spray drying. Anthocyanins are water-soluble substances, and their stability issues mainly stem from oxidation, pH changes, and thermal degradation in aqueous solutions. This process cannot be directly applied, and high-temperature drying can lead to significant decomposition of anthocyanins. Furthermore, existing anthocyanin products still degrade during storage due to the penetration of trace amounts of moisture from the packaging. Summary of the Invention

[0006] To address the aforementioned issues, this invention provides a compound berry anthocyanin product. By optimizing the product formulation system based on a specific process, the stability and antioxidant activity of the compound berry anthocyanins are significantly improved, better meeting practical application needs.

[0007] This invention provides a compound berry anthocyanin product, comprising a compound berry anthocyanin extract, an inner hydrophobic embedding agent, an outer hydrophilic embedding agent, and an anti-caking agent; the compound berry anthocyanin extract comprises blueberry extract, blackberry extract, and arugula extract in a volume ratio of 4-8:1-2:1-2; the anti-caking agent comprises silica and microcrystalline cellulose, wherein the silica has a particle size ≥1000 mesh.

[0008] Existing compound berry anthocyanin products mostly rely on simple physical mixing of different berry extracts or use a single encapsulation technology. They cannot simultaneously achieve high antioxidant activity and excellent processing and storage stability, nor can they solve the core problems of anthocyanins being easily oxidized and degraded in aqueous solutions, easily deactivated by heat, and easily affected by moisture seepage from packaging.

[0009] This application utilizes a compound anthocyanin extract of blueberry, blackberry, and arugula in a volume ratio of 4-8:1-2:1-2, combined with a double-layer microcapsule structure constructed from an inner hydrophobic encapsulating agent and an outer hydrophilic encapsulating agent, and an anti-caking agent system composed of high-mesh silica and microcrystalline cellulose. This approach not only preserves the complementary performance advantages of different berry anthocyanins, achieving higher antioxidant activity than single-berry products, but also effectively isolates the product from adverse external factors such as oxygen, temperature, and light, significantly improving the product's processing thermal stability and long-term storage stability. Simultaneously, it blocks the destruction of anthocyanins by trace amounts of moisture penetrating the packaging, preventing product clumping and degradation of active ingredients, and extending the product's shelf life.

[0010] The rationale behind this invention is likely as follows: A specific ratio of three berry anthocyanins is used to achieve an optimal balance between the stable mallow pigment from blueberries and the highly antioxidant cyanidin from blackberries and age berries. This addresses the inherent limitation of single berry anthocyanins in simultaneously achieving stability and antioxidant activity. The inner hydrophobic encapsulating agent tightly wraps the anthocyanin molecules, forming a primary protective barrier that isolates oxygen and reduces oxidative degradation. The outer hydrophilic encapsulating agent further blocks the adverse effects of temperature and light and improves the product's water solubility. This double-layer structure forms a dense, dual protective barrier, providing more comprehensive and longer-lasting protection for anthocyanin activity compared to traditional single encapsulation. The synergistic effect of high-mesh silica and microcrystalline cellulose improves product flowability and prevents clumping, while also efficiently adsorbing trace amounts of moisture that permeate the packaging, reducing the product's water activity and preventing accelerated anthocyanin degradation due to moisture. Through the synergistic effect of these components, both antioxidant activity and processing and storage stability are significantly improved simultaneously.

[0011] In one embodiment, the preparation method of the compound berry anthocyanin extract includes the following steps: Fresh, unrotten, and mold-free blueberries, blackberries, and arugula were selected, washed, and drained. They were then crushed and pulped separately to obtain blueberry pulp, blackberry pulp, and arugula pulp, respectively. Extraction solvents were added, and extraction was carried out at 40-60℃ and 10-20r / min for 0.5-2h. After centrifugation, filtration, and vacuum concentration, blueberry extract, blackberry extract, and arugula extract were obtained. The blueberry extract, blackberry extract, and arugula extract were then stirred and mixed.

[0012] In one embodiment, the extraction solvent is an aqueous ethanol solution with a volume concentration of 50-60%.

[0013] In one embodiment, the ratio of blueberry pulp, blackberry pulp, or arugula pulp to the extraction solvent is 1:8-20.

[0014] In one embodiment, the amount of the inner hydrophobic embedding agent added is 5-10% of the mass of the compound berry anthocyanin extract.

[0015] In one embodiment, the inner hydrophobic embedding agent is selected from at least one of casein, soy protein isolate, or whey protein isolate.

[0016] In one embodiment, the inner hydrophobic embedding agent comprises casein, soy protein isolate, and whey protein isolate in a mass ratio of 4-8:0-4:0-4.

[0017] In one embodiment, the outer hydrophilic embedding agent is a combination of γ-cyclodextrin / sodium alginate or a combination of γ-cyclodextrin / gelatin.

[0018] In one embodiment, the mass ratio of γ-cyclodextrin to sodium alginate in the γ-cyclodextrin / sodium alginate combination is 1-3:1.

[0019] In one embodiment, the mass ratio of γ-cyclodextrin to gelatin in the γ-cyclodextrin / gelatin combination is 1-3:1.

[0020] This invention employs an inner layer of hydrophobic encapsulating agent (at least one of casein, soy protein isolate, and whey protein isolate) to encapsulate complex berry anthocyanins, forming primary microcapsules that effectively isolate oxygen and reduce anthocyanin oxidative degradation. The outer layer encapsulates the primary microcapsules with a hydrophilic encapsulating agent (γ-cyclodextrin / sodium alginate or γ-cyclodextrin / gelatin), enhancing the water solubility of the microcapsules and further isolating them from adverse external factors such as temperature and light, forming a double protective barrier. This allows the prepared product to retain up to 76.5% of anthocyanins after 28 days of storage at room temperature away from light.

[0021] In one embodiment, the mass ratio of silica to microcrystalline cellulose is 0.02-0.08:0.1-0.5.

[0022] Another aspect of the present invention provides a method for preparing a compound berry anthocyanin product, comprising the following steps: The inner hydrophobic encapsulating agent was added to the compound berry anthocyanin extract, and the temperature was controlled at 20-35℃, the stirring speed at 200-500 r / min, and the mixture was stirred for 20-30 min to obtain a mixed solution. The mixed solution was then sheared at a shear rate of 9000-15000 r / min and a shear temperature of 20-35℃ for 5-15 min. The homogenization pressure was controlled at 20-30 MPa, and the homogenization was performed 1-3 times to obtain the primary microcapsule solution. The outer hydrophilic embedding agent is dissolved in water to obtain an outer hydrophilic embedding agent solution. The outer hydrophilic embedding agent solution is added to the primary microcapsule solution. The temperature is controlled at 20-35℃, the stirring speed is 50-200r / min, and the stirring is carried out for 20-30min. The homogenization pressure is controlled at 20-30MPa, and the homogenization is carried out 1-3 times to obtain a double-layer embedding solution. The double-layer encapsulation solution was freeze-dried to a moisture content of ≤4wt%, and then pulverized and passed through an 80-100 mesh sieve to obtain compound berry anthocyanin powder; The compound berry anthocyanin powder is mixed with an anti-caking agent to obtain the compound berry anthocyanin product.

[0023] In one embodiment, the amount of the outer hydrophilic encapsulating agent added is 5-10% of the mass of the primary microcapsule solution.

[0024] In one embodiment, the mass concentration of the outer hydrophilic embedding agent in the outer layer hydrophilic embedding agent solution is 4-10%.

[0025] In one embodiment, the mass ratio of the compound berry anthocyanin powder to the anti-caking agent is 1:0.12-0.58.

[0026] The compound berry anthocyanin product prepared by this invention has a retention rate of 73.1% after heating at 60°C for 1 hour and a retention rate of 61.6% after heating at 80°C for 1 hour, which is significantly higher than that of single encapsulated products and can be adapted to medium and low temperature processing in food processing.

[0027] The preparation method of this invention has mild process conditions, is simple to operate, and is easy to industrialize. The resulting product has stable quality, with anthocyanin content ≥10wt% and moisture content ≤4wt%, which meets the quality requirements of food additives and health product raw materials.

[0028] The third aspect of this invention provides an application of a compound berry anthocyanin product, which can be used in the preparation of food, health products, and cosmetics.

[0029] Beneficial effects 1. This invention provides a compound berry anthocyanin product. By optimizing the product formulation system based on a specific process, the stability and antioxidant activity of the compound berry anthocyanins are significantly improved, better meeting the needs of practical applications.

[0030] 2. This application utilizes a compound anthocyanin extract of blueberry, blackberry, and arugula in a volume ratio of 4-8:1-2:1-2, combined with a double-layer microcapsule structure constructed from an inner hydrophobic encapsulating agent and an outer hydrophilic encapsulating agent, and an anti-caking agent system composed of high-mesh silica and microcrystalline cellulose. This approach not only preserves the complementary performance advantages of anthocyanins from different berries, achieving higher antioxidant activity than single-berry products, but also effectively isolates the product from adverse external factors such as oxygen, temperature, and light, significantly improving the product's processing thermal stability and long-term storage stability. Simultaneously, it blocks the destruction of anthocyanins by trace amounts of moisture penetrating the packaging, preventing product clumping and degradation of active ingredients, and extending the product's shelf life.

[0031] 3. This invention uses an inner layer of hydrophobic encapsulating agent (at least one of casein, soy protein isolate, and whey protein isolate) to encapsulate the complex berry anthocyanins, forming primary microcapsules that effectively isolate oxygen and reduce anthocyanin oxidative degradation. The outer layer encapsulates the primary microcapsules with a hydrophilic encapsulating agent (γ-cyclodextrin / sodium alginate or γ-cyclodextrin / gelatin), which improves the water solubility of the microcapsules and further isolates them from adverse factors such as external temperature and light, forming a double protective barrier. This allows the prepared product to retain up to 76.5% of anthocyanins after 28 days of storage at room temperature away from light.

[0032] 4. The compound berry anthocyanin product prepared by this invention has a retention rate of 73.1% after heating at 60°C for 1 hour and a retention rate of 61.6% after heating at 80°C for 1 hour, which is significantly higher than that of single encapsulated products and can be adapted to medium and low temperature processing in food processing.

[0033] 5. The preparation method of the present invention has mild process conditions, is easy to operate, and is easy to industrialize. The resulting product has stable quality, with anthocyanin content ≥10wt% and moisture content ≤4wt%, which meets the quality requirements of food additives and health product raw materials. Detailed Implementation

[0034] Example 1 Example 1 of the present invention provides a compound berry anthocyanin product, comprising a compound berry anthocyanin extract, an inner hydrophobic embedding agent, an outer hydrophilic embedding agent, and an anti-caking agent; the compound berry anthocyanin extract comprises blueberry extract, blackberry extract, and arugula extract in a volume ratio of 8:1:1; the anti-caking agent comprises silica (Tianjin Longhua 102 type, 1000 mesh) and microcrystalline cellulose (Dongchen Pharmaceutical TLF935) in a mass ratio of 0.05:0.3.

[0035] The preparation method of the compound berry anthocyanin extract includes the following steps: Fresh, unrotten, and mold-free blueberries, blackberries, and arugula were selected, washed, and drained. They were then crushed and pulped separately to obtain blueberry pulp, blackberry pulp, and arugula pulp, respectively. Extraction solvent was added, and the mixture was extracted at 50℃ and 15r / min for 1 hour. After centrifugation (5000r / min), filtration (0.5μm filter membrane), and vacuum concentration, blueberry extract, blackberry extract, and arugula extract were obtained. The blueberry extract, blackberry extract, and arugula extract were then stirred and mixed.

[0036] The extraction solvent is an aqueous ethanol solution with a volume concentration of 50%.

[0037] The ratio of blueberry pulp, blackberry pulp, or arugula pulp to the extraction solvent is 1:10.

[0038] The amount of the inner hydrophobic embedding agent added is 8% of the mass of the compound berry anthocyanin extract.

[0039] The inner hydrophobic encapsulating agent comprises casein and soy protein isolate in a mass ratio of 8:3.

[0040] The outer hydrophilic encapsulating agent is a combination of γ-cyclodextrin and sodium alginate.

[0041] The mass ratio of γ-cyclodextrin to sodium alginate in the γ-cyclodextrin / sodium alginate combination is 2:1.

[0042] Example 1 of the present invention provides a method for preparing a compound berry anthocyanin product, comprising the following steps: The inner hydrophobic embedding agent was added to the compound berry anthocyanin extract, and the temperature was controlled at 30℃ and the stirring speed at 300 r / min for 25 min to obtain a mixed solution. The mixed solution was sheared for 10 min at a shear rate of 12000 r / min and a shear temperature of 25℃. The homogenization pressure was controlled at 25 MPa, and the homogenization was performed twice to obtain the primary microcapsule solution. The outer hydrophilic embedding agent was dissolved in water to obtain an outer hydrophilic embedding agent solution. The outer hydrophilic embedding agent solution was added to the primary microcapsule solution. The temperature was controlled at 30℃, the stirring speed was 100r / min, and the stirring was carried out for 25min. The homogenization pressure was controlled at 25MPa, and the homogenization was carried out twice to obtain a double-layer embedding solution. The double-layer encapsulation solution was freeze-dried to a moisture content of ≤4wt%, and then pulverized and passed through a 100-mesh sieve to obtain compound berry anthocyanin powder; The compound berry anthocyanin powder is mixed with an anti-caking agent to obtain the compound berry anthocyanin product.

[0043] The amount of the outer hydrophilic encapsulating agent added is 8% of the mass of the primary microcapsule solution.

[0044] The mass concentration of the outer hydrophilic embedding agent in the outer layer hydrophilic embedding agent solution is 5%.

[0045] The mass ratio of the compound berry anthocyanin powder to the anti-caking agent is 1:0.35.

[0046] The anthocyanin content (pH differential method, the same below) in the compound berry anthocyanin product was found to be 15.4 wt%, and the moisture content was 3.2 wt%.

[0047] Example 2 Example 2 of the present invention provides a compound berry anthocyanin product, comprising a compound berry anthocyanin extract, an inner hydrophobic embedding agent, an outer hydrophilic embedding agent, and an anti-caking agent; the compound berry anthocyanin extract comprises blueberry extract, blackberry extract, and arugula extract in a volume ratio of 5:2:1; the anti-caking agent comprises silica (Tianjin Longhua 102 type, 1000 mesh) and microcrystalline cellulose (Dongchen Pharmaceutical TLF935) in a mass ratio of 0.02:0.1.

[0048] The preparation method of the compound berry anthocyanin extract includes the following steps: Fresh, unrotten, and mold-free blueberries, blackberries, and arugula were selected, washed, and drained. They were then crushed and pulped separately to obtain blueberry pulp, blackberry pulp, and arugula pulp, respectively. Extraction solvent was added, and the mixture was extracted at 50℃ and 10r / min for 1.5h. After centrifugation (4000r / min), filtration (0.5μm filter membrane), and vacuum concentration, blueberry extract, blackberry extract, and arugula extract were obtained. The blueberry extract, blackberry extract, and arugula extract were then stirred and mixed.

[0049] The extraction solvent is an aqueous ethanol solution with a volume concentration of 50%.

[0050] The ratio of blueberry pulp, blackberry pulp, or arugula pulp to the extraction solvent is 1:8.

[0051] The amount of the inner hydrophobic embedding agent added is 5% of the mass of the compound berry anthocyanin extract.

[0052] The inner hydrophobic embedding agent is casein.

[0053] The outer hydrophilic embedding agent is a combination of γ-cyclodextrin and gelatin.

[0054] In the γ-cyclodextrin / gelatin combination, the mass ratio of γ-cyclodextrin to gelatin is 1:1.

[0055] Example 2 of the present invention provides a method for preparing a compound berry anthocyanin product, comprising the following steps: The inner hydrophobic embedding agent was added to the compound berry anthocyanin extract, and the temperature was controlled at 25℃ and the stirring speed at 200 r / min for 30 min to obtain a mixed solution. The mixed solution was sheared for 15 min at a shear rate of 9000 r / min and a shear temperature of 25℃. The homogenization pressure was controlled at 20 MPa and the homogenization was performed 3 times to obtain the primary microcapsule solution. The outer hydrophilic embedding agent was dissolved in water to obtain an outer hydrophilic embedding agent solution. The outer hydrophilic embedding agent solution was added to the primary microcapsule solution. The temperature was controlled at 25℃, the stirring speed was 50r / min, and the stirring was carried out for 30min. The homogenization pressure was controlled at 20MPa, and the homogenization was carried out 3 times to obtain a double-layer embedding solution. The double-layer encapsulation solution was freeze-dried to a moisture content of ≤4wt%, and then pulverized and passed through an 80-mesh sieve to obtain compound berry anthocyanin powder. The compound berry anthocyanin powder is mixed with an anti-caking agent to obtain the compound berry anthocyanin product.

[0056] The amount of the outer hydrophilic encapsulating agent added is 5% of the mass of the primary microcapsule solution.

[0057] The mass concentration of the outer hydrophilic embedding agent in the outer layer hydrophilic embedding agent solution is 5%.

[0058] The mass ratio of the compound berry anthocyanin powder to the anti-caking agent is 1:0.12.

[0059] Testing revealed that the compound berry anthocyanin product contained 13.8 wt% anthocyanins and 3.6 wt% moisture.

[0060] Example 3 Example 3 of the present invention provides a compound berry anthocyanin product, comprising a compound berry anthocyanin extract, an inner hydrophobic embedding agent, an outer hydrophilic embedding agent, and an anti-caking agent; the compound berry anthocyanin extract comprises blueberry extract, blackberry extract, and aralia extract in a volume ratio of 4:2:4; the anti-caking agent comprises silica (Tianjin Longhua 102 type, 1000 mesh) and microcrystalline cellulose (Dongchen Pharmaceutical TLF935) in a mass ratio of 0.08:0.5.

[0061] The preparation method of the compound berry anthocyanin extract includes the following steps: Fresh, unrotten, and mold-free blueberries, blackberries, and arugula were selected, washed, and drained. They were then crushed and pulped separately to obtain blueberry pulp, blackberry pulp, and arugula pulp, respectively. Extraction solvent was added, and extraction was carried out at 60℃ and 20r / min for 0.5h. After centrifugation (6000r / min), filtration (0.5μm filter membrane), and vacuum concentration, blueberry extract, blackberry extract, and arugula extract were obtained. The blueberry extract, blackberry extract, and arugula extract were then stirred and mixed.

[0062] The extraction solvent is an aqueous ethanol solution with a volume concentration of 50%.

[0063] The ratio of blueberry pulp, blackberry pulp, or arugula pulp to the extraction solvent is 1:20.

[0064] The amount of the inner hydrophobic embedding agent added is 8% of the mass of the compound berry anthocyanin extract.

[0065] The inner hydrophobic embedding agent is casein, soy protein isolate, and whey protein isolate in a mass ratio of 4:4:4.

[0066] The outer hydrophilic embedding agent is a combination of γ-cyclodextrin and gelatin.

[0067] The mass ratio of γ-cyclodextrin to gelatin in the γ-cyclodextrin / gelatin combination is 3:1.

[0068] Example 3 of the present invention provides a method for preparing a compound berry anthocyanin product, comprising the following steps: The inner hydrophobic embedding agent was added to the compound berry anthocyanin extract, and the temperature was controlled at 30℃ and the stirring speed at 300 r / min for 25 min to obtain a mixed solution. The mixed solution was sheared for 10 min at a shear rate of 12000 r / min and a shear temperature of 25℃. The homogenization pressure was controlled at 25 MPa, and the homogenization was performed twice to obtain the primary microcapsule solution. The outer hydrophilic embedding agent was dissolved in water to obtain an outer hydrophilic embedding agent solution. The outer hydrophilic embedding agent solution was added to the primary microcapsule solution. The temperature was controlled at 35℃, the stirring speed was 200r / min, and the stirring was carried out for 20min. The homogenization pressure was controlled at 30MPa, and the homogenization was carried out once to obtain a double-layer embedding solution. The double-layer encapsulation solution was freeze-dried to a moisture content of ≤4wt%, and then pulverized and passed through an 80-mesh sieve to obtain compound berry anthocyanin powder. The compound berry anthocyanin powder is mixed with an anti-caking agent to obtain the compound berry anthocyanin product.

[0069] The amount of the outer hydrophilic encapsulating agent added is 10% of the mass of the primary microcapsule solution.

[0070] The mass concentration of the outer hydrophilic embedding agent in the outer layer hydrophilic embedding agent solution is 5%.

[0071] The mass ratio of the compound berry anthocyanin powder to the anti-caking agent is 1:0.58.

[0072] Testing revealed that the compound berry anthocyanin product contained 14.1 wt% anthocyanins and 3.7 wt% moisture.

[0073] Comparative Example 1 Comparative Example 1 of the present invention provides a compound berry anthocyanin product, which is prepared by the following method: Fresh, unrotten, and mold-free blueberries, blackberries, and arugula were selected, washed, and drained. They were then crushed and pulped separately to obtain blueberry pulp, blackberry pulp, and arugula pulp, respectively. An extraction solvent was added, and extraction was carried out at 50℃ and 15 rpm for 1 hour. The extracts were then centrifuged (5000 rpm), filtered (using a 0.5 μm filter membrane), and concentrated under vacuum to obtain blueberry extract, blackberry extract, and arugula extract. These extracts were then mixed at a volume ratio of 8:1:1 to obtain a compound berry anthocyanin extract. The extraction solvent was a 50% (v / v) ethanol aqueous solution. The material-to-liquid ratio of the blueberry pulp, blackberry pulp, or arugula pulp to the extraction solvent was 1:10.

[0074] The compound berry anthocyanin extract was vacuum concentrated and freeze-dried until the moisture content was ≤4%, then pulverized through a 100-mesh sieve to obtain the compound berry anthocyanin product.

[0075] Comparative Example 2 Comparative Example 2 of the present invention provides a compound berry anthocyanin product, the specific implementation of which is the same as that of Example 1, except that the compound berry anthocyanin product includes a compound berry anthocyanin extract, an inner hydrophobic embedding agent, and an anti-caking agent. The preparation method of the compound berry anthocyanin product includes the following steps: The inner hydrophobic embedding agent was added to the compound berry anthocyanin extract, and the temperature was controlled at 30℃ and the stirring speed at 300 r / min for 25 min to obtain a mixed solution. The mixed solution was sheared for 10 min at a shear rate of 12000 r / min and a shear temperature of 25℃. The homogenization pressure was controlled at 25 MPa, and the homogenization was performed twice to obtain the primary microcapsule solution. The primary microcapsule solution was freeze-dried to a moisture content of ≤4wt%, then pulverized and passed through a 100-mesh sieve to obtain a compound berry anthocyanin powder. The compound berry anthocyanin powder is mixed with an anti-caking agent to obtain the compound berry anthocyanin product.

[0076] The mass ratio of the compound berry anthocyanin powder to the anti-caking agent is 1:0.35.

[0077] Comparative Example 3 Comparative Example 3 of the present invention provides a compound berry anthocyanin product and its preparation method. The specific implementation method is the same as that of Example 1, except that the compound berry anthocyanin extract is replaced with blueberry extract.

[0078] Performance testing 1. Anthocyanin retention rate experiment: The product of Example 1 was used as the experimental group, and the product of Comparative Example 1 was used as the control group.

[0079] Take 0.5g of each sample from the experimental group and the control group, dissolve them in 100mL of distilled water to prepare solutions of the same concentration, store them at 25℃ in the dark, and take samples at 0d, 7d, 14d, 21d and 28d respectively. Detect the anthocyanin content using the pH differential method and calculate the anthocyanin retention rate. Anthocyanin retention rate = (anthocyanin content after n days of storage / initial anthocyanin content) * 100%; the experiment was repeated 3 times and the average value was taken. The experimental results are shown in Table 1.

[0080] Table 1

[0081] As shown in Table 1, the anthocyanin retention rate of the experimental group was 76.5% after 28 days of storage, while that of the control group was 56.3%, demonstrating that the long-term stability of compound berry anthocyanins under normal temperature and light-protected conditions was significantly improved after encapsulation treatment.

[0082] 2. Anthocyanin thermal stability test: The product of Example 1 was used as the experimental group, and the product of Comparative Example 2 was used as the control group.

[0083] Take 0.5g of powder from both the experimental and control groups, dissolve it in 100mL of distilled water to prepare solutions of the same concentration, and place them in constant temperature water baths at 60℃ and 80℃ respectively, keeping them in the dark for 1 hour. After cooling to room temperature (25℃), the anthocyanin content in the solution is determined using the pH differential method, and the anthocyanin retention rate is calculated. The experiment is repeated 3 times, and the average value is taken. The results are shown in Table 2. Table 2

[0084] As shown in Table 2, the retention rates of anthocyanins in the experimental group after heating at 40℃, 50℃, and 60℃ for 1 hour were 92.5%, 73.1%, and 61.6%, respectively, while the retention rates of anthocyanins in the control group after heating at 40℃, 50℃, and 60℃ for 1 hour were 87.2%, 60.3%, and 45.3%, respectively. This demonstrates that the thermal stability of the compound berry anthocyanins is significantly improved after encapsulation treatment, making them suitable for medium and low temperature processing in food processing.

[0085] 3. Anthocyanin antioxidant activity experiment: The product of Example 1 was used as the experimental group, and the product of Comparative Example 3 was used as the control group.

[0086] DPPH (1,1-diphenyl-2-trinitrophenylhydrazine) free radical scavenging experiment: Powders from the experimental and control groups were prepared into solutions of 1-10 mg / mL using anhydrous ethanol. A 0.1 mmol / L DPPH ethanol solution was prepared. 2 mL of the DPPH solution was added to 1 mL of sample solutions of different concentrations, and the mixture was shaken well and reacted in the dark for 30 min. The absorbance was measured at 517 nm using a spectrophotometer. Free radical scavenging rate = [1 - (sample absorbance - sample (without DPPH) absorbance) / blank group (with DPPH) absorbance)] * 100%. The experiment was repeated three times, and the average value was taken. The scavenging rate at different concentrations was measured. Then, the sample concentration was plotted on the x-axis, and the scavenging rate on the y-axis. Nonlinear fitting was performed to calculate the IC50 value corresponding to a scavenging rate of 50%. 50 The clearance rates at different concentrations are shown in Table 3.

[0087] Table 3

[0088] Experimental results show that, under the same concentration gradient, the experimental group exhibited stronger free radical scavenging ability. The calculated IC50 values ​​for the experimental group were... 50 The IC50 concentration was 7.35 mg / mL, while the control group's IC50 concentration was 7.35 mg / mL. 50 The concentration was 8.53 mg / mL, and the antioxidant activity was increased by 13.8%.

Claims

1. A compound berry anthocyanin product, characterized in that, The product includes a compound berry anthocyanin extract, an inner hydrophobic embedding agent, an outer hydrophilic embedding agent, and an anti-caking agent; the compound berry anthocyanin extract comprises blueberry extract, blackberry extract, and arugula extract in a volume ratio of 4-8:1-2:1-2; the anti-caking agent comprises silica and microcrystalline cellulose, wherein the silica has a particle size ≥1000 mesh.

2. The compound berry anthocyanin product according to claim 1, characterized in that, The amount of the inner hydrophobic embedding agent added is 5-10% of the mass of the compound berry anthocyanin extract.

3. The compound berry anthocyanin product according to claim 1, characterized in that, The inner hydrophobic embedding agent is selected from at least one of casein, soy protein isolate, or whey protein isolate.

4. The compound berry anthocyanin product according to claim 3, characterized in that, The inner hydrophobic embedding agent comprises casein, soy protein isolate, and whey protein isolate in a mass ratio of 4-8:0-4:0-4.

5. The compound berry anthocyanin product according to claim 1, characterized in that, The outer hydrophilic embedding agent is a combination of γ-cyclodextrin / sodium alginate or a combination of γ-cyclodextrin / gelatin.

6. The compound berry anthocyanin product according to claim 1, characterized in that, The mass ratio of silica to microcrystalline cellulose is 0.02-0.08:0.1-0.

5.

7. A method for preparing a compound berry anthocyanin product according to any one of claims 1-6, characterized in that, Includes the following steps: The inner hydrophobic encapsulating agent was added to the compound berry anthocyanin extract, and the temperature was controlled at 20-35℃, the stirring speed at 200-500 r / min, and the mixture was stirred for 20-30 min to obtain a mixed solution. The mixed solution was then sheared at a shear rate of 9000-15000 r / min and a shear temperature of 20-35℃ for 5-15 min. The homogenization pressure was controlled at 20-30 MPa, and the homogenization was performed 1-3 times to obtain the primary microcapsule solution. The outer hydrophilic embedding agent is dissolved in water to obtain an outer hydrophilic embedding agent solution. The outer hydrophilic embedding agent solution is added to the primary microcapsule solution. The temperature is controlled at 20-35℃, the stirring speed is 50-200r / min, and the stirring is carried out for 20-30min. The homogenization pressure is controlled at 20-30MPa, and the homogenization is carried out 1-3 times to obtain a double-layer embedding solution. The double-layer encapsulation solution was freeze-dried to a moisture content of ≤4wt%, and then pulverized and passed through an 80-100 mesh sieve to obtain compound berry anthocyanin powder; The compound berry anthocyanin powder is mixed with an anti-caking agent to obtain the compound berry anthocyanin product.

8. The method for preparing the compound berry anthocyanin product according to claim 7, characterized in that, The amount of the outer hydrophilic encapsulating agent added is 5-10% of the mass of the primary microcapsule solution.

9. The method for preparing the compound berry anthocyanin product according to claim 7, characterized in that, The mass ratio of the compound berry anthocyanin powder to the anti-caking agent is 1:0.12-0.

58.

10. An application of the compound berry anthocyanin product according to any one of claims 1-6, characterized in that, It is used in the preparation of food, health products, and cosmetics.

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