CN104962107A - Microencapsulation method for improving stability of capsanthin - Google Patents
Microencapsulation method for improving stability of capsanthin Download PDFInfo
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- CN104962107A CN104962107A CN201510278384.8A CN201510278384A CN104962107A CN 104962107 A CN104962107 A CN 104962107A CN 201510278384 A CN201510278384 A CN 201510278384A CN 104962107 A CN104962107 A CN 104962107A
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Abstract
A microencapsulation method for improving the stability of capsanthin comprises the following steps: 1, adding a nonionic surfactant to a soybean protein isolate solution, and stirring to fully dissolve the nonionic surfactant; 2, adding capsanthin to a mixed solution obtained in step 1, and carrying out high-speed dispersing emulsification to obtain an O/W capsanthin emulsion; and 3, slowly adding a chitosan solution to the O/W capsanthin emulsion, adjusting the pH value, carrying out low speed stirring to promote soybean protein isolate and chitosan to settle surrounding capsanthin emulsion droplets through electrostatic interaction in order to form a microcapsule, centrifuging, collecting the obtained wet capsule, and carrying out vacuum freeze drying. The capsanthin microcapsule prepared in the invention has the advantages of good appearance form, difficult moisture absorption, safe eating, obviously improved storage stability under high temperature, illumination and certain relative humidity conditions, good capsanthin emulsion effect, high dispersion and high embedding efficiency.
Description
Technical field
The invention belongs to microcapsulary field, be specifically related to a kind of Microencapsulation Method improving capsanthin stability.
Background technology
Capsanthin has another name called capsanthin, green pepper red pigment, is the tetraterpenes natural red colouring matter extracted from capsicum, is the dark red gummy oily liquids with capsicum fragrance, belongs to the multiple ketene in carotenoid pigment.The capsanthin of general extraction is mainly containing Capsorubin, capsorubin, β-carotene and zeaxanthin, and its safety non-toxic, tint permanence is strong, and has the functions such as nutritive health-care, anticancer, radioprotective.Because capsanthin is unstable under illumination and aerobic environment, can not dissolve in water, be difficult to mix with other base-materials in normal food processing, which has limited its Application Areas in the food industry.Therefore, manage strengthen capsanthin usability and to external world dysgenic resistivity be that can it obtain the key of broader applications.Microcapsulary is one of solution to this problem.
At present, capsanthin microcapsule is prepared mainly through spray-drying process.Chinese patent CN101434756B, CN100355837C and CN101921496B disclose mainly using gelatin or modified starch as wall material, using dextrin, glycerine etc. as weighting agent, spray-drying process is adopted to prepare capsanthin microcapsule, but the easy moisture absorption of microcapsule prepared by spray-drying process, often cause capsanthin to lose in a large number because embedding efficiency is not high, and affect its practical application in foodstuffs industry because gelatin source exists safety issue.
Complex coacervation is that one has high yield and high efficiency practical approach, the microcapsule prepared by complex coacervation have tight coating function to core, the regulation range of thickness is comparatively large, also has the advantage of Co ntrolled release, is widely used in the micro encapsulation of active substance and unstable constituents.Patent applicant once disclosed a kind of preparation method preparing Oleum Bulbus Allii microcapsule in Chinese patent CN102742810B, this patent is by blended to soybean protein isolate, chitosan and Oleum Bulbus Allii three, at emulsified 5 min of 4000-8000 r/min condition, then pH is regulated and stirring at low speed formation Oleum Bulbus Allii microcapsule, the Oleum Bulbus Allii emulsify well that this method is obtained, stability is high.Patent applicant attempts preparation this method being applied to capsanthin microcapsule, find that capsanthin microcapsule mode of appearance prepared by this method is unsatisfactory, and dispersed and stability is not good enough, make chitosan have impact on the emulsifying effectiveness of soybean protein isolate to capsanthin when deduction may be that three is blended.Therefore, the stability managing to strengthen further capsanthin has vital role for its Application Areas of expansion.
Summary of the invention
The present invention, by providing a kind of Microencapsulation Method improving capsanthin stability, solves the easy moisture absorption of capsanthin microcapsule, emulsifying effectiveness is bad, bad dispersibility, embedding efficiency are low and capsanthin stores the technical problems such as unstable under illumination, high temperature and certain humidity condition.
For solving the problems of the technologies described above, technical scheme of the present invention is: a kind of Microencapsulation Method improving capsanthin stability, comprises the following steps:
(1) nonionic surface active agent is added in soybean protein isolate solution, stir and nonionic surface active agent is fully dissolved;
(2) capsanthin is added to the mixed solution in described step (1), high speed dispersion emulsification obtains O/W type capsanthin milk sap;
(3) and then by chitosan solution slowly join in described O/W type capsanthin milk sap, adjust ph stirring at low speed, soybean protein isolate and chitosan is impelled to be deposited in around capsanthin emulsion droplet by electrostatic interaction and to form microcapsule, collected by centrifugation wets capsule, carries out vacuum lyophilization.
The pH value of the soybean protein isolate solution in described step (1) is 7.0-8.5.
The mass ratio of described capsanthin and described soybean protein isolate is 1:4-5:6, and the mass ratio of described chitosan and described soybean protein isolate is 1:5.
The preparation condition of the O/W type capsanthin milk sap in described step (2) is 45-75 DEG C, high speed dispersion emulsification 10-30min under 10000-14000r/min.
In described step (3), the preparation condition of microcapsule is stirring at low speed 15min under pH value 6.3, normal temperature.
Described nonionic surface active agent is selected from a kind of in sucrose fatty ester, maltodextrin, diacetyl tartarate direactive glyceride or their any mixture.
Preferably, described sucrose fatty ester addition accounts for the 0.4%-1.0% of described soybean protein isolates amount mark.
Preferably, described maltodextrin addition accounts for the 4%-10% of described soybean protein isolates amount mark.
Preferably, described diacetyl tartarate direactive glyceride addition accounts for the 0.4%-1.0% of described soybean protein isolates amount mark.
Present invention also offers the capsanthin microcapsule prepared according to the Microencapsulation Method improving capsanthin stability.
Compared with prior art, advantage of the present invention and positively effect are:
The present invention improves its emulsifying activity and emulsifying stability by adding nonionic surface active agent in soybean separation protein white water solution, again with nonionic surface active agent-soybean protein isolate mixed solution for polyanion, chitosan is polycation, adopts complex coacervation to prepare capsanthin microcapsule; And in prior art, utilize modified starch or gelatin to prepare O/W type capsanthin milk sap as emulsifying agent, then spray-drying process is adopted to prepare capsanthin microcapsule.Instant invention overcomes prior art mesospore material water dispersible and emulsion's stability is poor and the loss of capsanthin and the larger technical problem of energy consumption in spray-drying process, this is significant for the practical ranges expanding capsanthin.Experiment proves, the emulsifying activity of O/W type capsanthin milk sap of the present invention and emulsifying stability are stronger, and embedding efficiency and the productive rate of capsanthin are higher; And the capsanthin microcapsule of the present invention not easily moisture absorption, edible safety, practical application is wider.
The present invention with nonionic surface active agent-soybean protein isolate mixed solution for O/W type capsanthin milk sap prepared by emulsifying agent, slowly add chitosan solution again, pass through adjust ph, impel chitosan and soybean protein isolate by electrostatic interaction, the complex coacervation of formation is deposited in mutually around capsanthin emulsion droplet and obtains microcapsule.The O/W type capsanthin milk sap that this method obtains is dispersed better, the innermost layer of the microcapsule of final formation is capsanthin emulsion droplet, evenly be wrapped in by nonionic surface active agent-soybean protein isolate mixed solution shell around emulsion droplet, outermost layer firmly and combine chitosan equably; And the capsanthin microcapsule directly will pH being regulated again to prepare after blended to soybean protein isolate, chitosan and capsanthin three, around capsanthin emulsion droplet, only there is the shell that one deck soybean protein isolate and chitosan are formed by electrostatic interaction.Thus, instant invention overcomes three blended time capsanthin milk sap easy breakdown of emulsion, microcapsule the less problem of wall material thickness, guarantee that chitosan can be adsorbed on soybean protein isolate surface preferably and form fine and close microcapsule membrane.Experiment proves, capsanthin microcapsule prepared by the present invention stability under high temperature, illumination and different humidity condition comparatively the latter obviously strengthens.
Comprehensively above-mentioned, capsanthin microcapsule mode of appearance prepared by the present invention is good, the not easily moisture absorption, edible safety; When storing under high temperature, illumination and certain humidity condition, the stability of capsanthin significantly improves; And capsanthin emulsify well, dispersed and embedding efficiency is high.
Accompanying drawing explanation
Fig. 1 is process flow sheet of the present invention;
Fig. 2 is embodiment 1,2,3 and the form schematic diagram of comparative example respectively after room light irradiates 35 days in the present invention.
Embodiment
First 2.0%(w/v is prepared) soybean protein isolate solution and 0.4%(w/v) chitosan solution: soybean protein isolate is suspended in distilled water, regulate pH7.0-8.5, supersound process 5min at 50 DEG C, the centrifugal 10min of 5000r/min, remove insolubles, with distilled water, supernatant liquor constant volume is obtained 2.0%(w/v) soybean protein isolate solution; With 1%(w/v) acetum be solvent preparation 0.4%(w/v) chitosan solution.
Below in conjunction with embodiment, technical scheme of the present invention is described in further detail.
embodiment 1
The present embodiment is the Microencapsulation Method of the raising capsanthin stability of adding sucrose fatty ester, comprises the following steps:
1. sucrose fatty ester is added to the 2.0%(w/v that pH is 8.5) soybean protein isolate solution in, stir, make sucrose fatty ester account for the massfraction 0.8% of soybean protein isolate.
2. capsanthin joined in above-mentioned mixing solutions, the mass ratio keeping capsanthin and soybean protein isolate is 5:8(w/w), mix, 65 DEG C, 12000r/min high speed dispersion emulsification 20min, obtain O/W type capsanthin milk sap.
3. in above-mentioned milk sap, slowly add isopyknic 0.4%(w/v) chitosan solution, keep soybean protein isolate and chitosan mass than being 5:1, regulate pH to 6.3 with 10%NaOH solution, stirring at low speed 15min under normal temperature, obtain microcapsule suspensions, collected by centrifugation wets capsule, and vacuum lyophilization obtains capsanthin microcapsule.
embodiment 2
The present embodiment is the Microencapsulation Method of the raising capsanthin stability of adding maltodextrin, comprises the following steps:
1. maltodextrin is added to the 2.0%(w/v that pH is 8.5) soybean protein isolate solution in, stir, make maltodextrin account for the massfraction 6.0% of soybean protein isolate.
2. capsanthin joined in above-mentioned mixing solutions, the mass ratio keeping capsanthin and soybean protein isolate is 5:8(w/w), mix, 65 DEG C, 12000r/min high speed dispersion emulsification 20min, obtain O/W type capsanthin milk sap.
3. in above-mentioned milk sap, slowly add isopyknic 0.4%(w/v) chitosan solution, keep soybean protein isolate and chitosan mass than being 5:1, regulate pH to 6.3 with 10%NaOH solution, stirring at low speed 15min under normal temperature, obtain microcapsule suspensions, collected by centrifugation wets capsule, and vacuum lyophilization obtains capsanthin microcapsule.
embodiment 3
The present embodiment is the Microencapsulation Method of the raising capsanthin stability of adding diacetyl tartarate direactive glyceride, comprises the following steps:
1. add diacetyl tartarate direactive glyceride to 2.0%(w/v that pH is 8.5) soybean protein isolate solution in, stir, make diacetyl tartarate direactive glyceride account for the massfraction 1.0% of soybean protein isolate.
2. capsanthin joined in above-mentioned mixing solutions, the mass ratio keeping capsanthin and soybean protein isolate is 5:8(w/w), mix, 65 DEG C, 12000r/min high speed dispersion emulsification 20min, obtain O/W type capsanthin milk sap.
3. in above-mentioned milk sap, slowly add isopyknic 0.4%(w/v) chitosan solution, keep soybean protein isolate and chitosan mass than being 5:1, regulate pH to 6.3 with 10%NaOH solution, stirring at low speed 15min under normal temperature, obtain microcapsule suspensions, collected by centrifugation wets capsule, and vacuum lyophilization obtains capsanthin microcapsule.
comparative example
The present embodiment is the Microencapsulation Method of the raising capsanthin stability of not adding nonionic surface active agent, comprises the following steps:
1. capsanthin is joined the 2.0%(w/v that pH is 8.5) soybean protein isolate solution in, the mass ratio keeping capsanthin and soybean protein isolate is 5:8(w/w), mix, 65 DEG C, 12000r/min high speed dispersion emulsification 20min, obtain O/W type capsanthin milk sap.
2. in above-mentioned milk sap, slowly add isopyknic 0.4%(w/v) chitosan solution, keep soybean protein isolate and chitosan mass than being 5:1, regulate pH to 6.3 with 10%NaOH solution, stirring at low speed 15min under normal temperature, obtain microcapsule suspensions, collected by centrifugation wets capsule, and vacuum lyophilization obtains capsanthin microcapsule.
All mention in embodiment 1,2,3 and comparative example, at 65 DEG C, the O/W type capsanthin milk sap for preparing of 12000r/min high speed dispersion emulsification 20min, its emulsifying activity and emulsifying stability compare in table 1; In the various embodiments described above and comparative example, the embedding efficiency of capsanthin microcapsule and productivity ratio are comparatively in table 2; Preserve 10h under gained capsanthin microcapsule being placed in respectively 60 DEG C, 80 DEG C, 100 DEG C room lights, in each embodiment and comparative example, the retention rate of capsanthin compares in table 3; Under being placed in outdoor optical, room light and lucifuge condition under gained capsanthin microcapsule room temperature respectively, preserve 35d, in each embodiment and comparative example, the retention rate of capsanthin compares in table 4; Gained capsanthin microcapsule being placed in respectively relative humidity is preserve 35d under the room temperature lucifuge condition of 33%, 58% and 98%, and in each embodiment and comparative example, the retention rate of capsanthin compares in table 5.
the emulsifying activity of O/W type capsanthin milk sap and emulsifying stability in each embodiment of table 1 and comparative example
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example | |
| Emulsifying activity (cm -1） | 692.10 | 684.77 | 719.92 | 644.13 |
| Emulsifying stability | 1.03 | 1.03 | 1.03 | 0.93 |
the embedding efficiency of capsanthin microcapsule and productive rate (%) in each embodiment of table 2 and comparative example
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example | |
| Embedding efficiency | 95.35 | 94.78 | 96.21 | 95.08 |
| Productive rate | 90.33 | 89.68 | 90.68 | 90.05 |
table 3 condition of different temperatures preserves the retention rate (%) of 10 hours capsanthin under room light
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example | |
| 60℃ | 85.4 | 77.66 | 75.56 | 73.17 |
| 80℃ | 61.56 | 62.4 | 67.15 | 60.25 |
| 100℃ | 38.47 | 34.76 | 29.83 | 24.93 |
the retention rate (%) of 35 days capsanthin is preserved under table 4 different illumination conditions
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example | |
| Outdoor optical | 26.58 | 16.50 | 12.02 | 9.87 |
| Room light | 65.93 | 63.26 | 62.98 | 58.36 |
| Lucifuge | 79.54 | 77.80 | 77.00 | 66.53 |
under the different relative humidities of table 5, room temperature keeps in Dark Place the retention rate (%) of 35 days capsanthin
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example | |
| 33% relative humidity | 81.56 | 72.12 | 78.32 | 70.61 |
| 58% relative humidity | 78.09 | 75.94 | 75.69 | 75.77 |
| 98% relative humidity | 57.39 | 54.81 | 55.72 | 51.70 |
Above embodiment only in order to technical scheme of the present invention to be described, but not is limited; Although with reference to previous embodiment to invention has been detailed description, for the person of ordinary skill of the art, still can modify to the technical scheme described in previous embodiment, or equivalent replacement is carried out to wherein portion of techniques feature; And these amendments or replacement, do not make the essence of appropriate technical solution depart from the spirit and scope of the present invention's technical scheme required for protection.
Claims (10)
1. improve a Microencapsulation Method for capsanthin stability, it is characterized in that comprising the following steps:
(1) nonionic surface active agent is added in soybean protein isolate solution, stir and nonionic surface active agent is fully dissolved;
(2) capsanthin is added to the mixed solution in described step (1), high speed dispersion emulsification obtains O/W type capsanthin milk sap;
(3) and then by chitosan solution slowly join in described O/W type capsanthin milk sap, adjust ph stirring at low speed, soybean protein isolate and chitosan is impelled to be deposited in around capsanthin emulsion droplet by electrostatic interaction and to form microcapsule, collected by centrifugation wets capsule, carries out vacuum lyophilization.
2. the Microencapsulation Method of raising capsanthin stability according to claim 1, is characterized in that: the pH value of the soybean protein isolate solution in described step (1) is 7.0-8.5.
3. the Microencapsulation Method of raising capsanthin stability according to claim 1, it is characterized in that: the mass ratio of described capsanthin and described soybean protein isolate is 1:4-5:6, the mass ratio of described chitosan and described soybean protein isolate is 1:5.
4. the Microencapsulation Method of raising capsanthin stability according to claim 1, is characterized in that: the preparation condition of the O/W type capsanthin milk sap in described step (2) is 45-75 DEG C, high speed dispersion emulsification 10-30min under 10000-14000r/min.
5. the Microencapsulation Method of raising capsanthin stability according to claim 1, is characterized in that: in described step (3), the preparation condition of microcapsule is stirring at low speed 15min under pH value 6.3, normal temperature.
6. the Microencapsulation Method of raising capsanthin stability according to claim 1, is characterized in that: described nonionic surface active agent is selected from a kind of in sucrose fatty ester, maltodextrin, diacetyl tartarate direactive glyceride or their any mixture.
7. the Microencapsulation Method of raising capsanthin stability according to claim 6, is characterized in that: described sucrose fatty ester addition accounts for the 0.4%-1.0% of described soybean protein isolates amount mark.
8. the Microencapsulation Method of raising capsanthin stability according to claim 6, is characterized in that: described maltodextrin addition accounts for the 4%-10% of described soybean protein isolates amount mark.
9. the Microencapsulation Method of raising capsanthin stability according to claim 6, is characterized in that: described diacetyl tartarate direactive glyceride addition accounts for the 0.4%-1.0% of described soybean protein isolates amount mark.
10. according to capsanthin microcapsule prepared by the Microencapsulation Method of the arbitrary described raising capsanthin stability of claim 1-9.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105360987A (en) * | 2015-11-16 | 2016-03-02 | 重庆市盛沿食品有限责任公司 | Preparation method of mutton sausage |
| CN106173818A (en) * | 2016-07-12 | 2016-12-07 | 淮海工学院 | The preparation method of a kind of Herba suadeae glaucae sweet red pigment microcapsule and stability |
| CN110583973A (en) * | 2019-10-16 | 2019-12-20 | 广西壮族自治区农业科学院 | Preparation method of pitaya peel haematochrome microcapsule |
| CN115068447A (en) * | 2022-05-13 | 2022-09-20 | 浙江工商大学 | Preparation method of rutin microcapsule |
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| CN101434756A (en) * | 2008-12-18 | 2009-05-20 | 上海染料研究所有限公司 | Water-dispersion type paprica red pigment microcapsule preparation |
| CN101921496A (en) * | 2009-06-12 | 2010-12-22 | 中国中化股份有限公司 | Method for preparing capsanthin microcapsule |
| CN102742810A (en) * | 2012-07-19 | 2012-10-24 | 青岛农业大学 | Garlic oil microcapsule with shell made of soybean protein isolate and chitosan and preparation method and application thereof |
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2015
- 2015-05-27 CN CN201510278384.8A patent/CN104962107B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1775868A (en) * | 2005-11-24 | 2006-05-24 | 山东省科学院生物研究所 | Water dispersion capsorubin mcrocapsule and its preparing method |
| CN101434756A (en) * | 2008-12-18 | 2009-05-20 | 上海染料研究所有限公司 | Water-dispersion type paprica red pigment microcapsule preparation |
| CN101921496A (en) * | 2009-06-12 | 2010-12-22 | 中国中化股份有限公司 | Method for preparing capsanthin microcapsule |
| CN102742810A (en) * | 2012-07-19 | 2012-10-24 | 青岛农业大学 | Garlic oil microcapsule with shell made of soybean protein isolate and chitosan and preparation method and application thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105360987A (en) * | 2015-11-16 | 2016-03-02 | 重庆市盛沿食品有限责任公司 | Preparation method of mutton sausage |
| CN106173818A (en) * | 2016-07-12 | 2016-12-07 | 淮海工学院 | The preparation method of a kind of Herba suadeae glaucae sweet red pigment microcapsule and stability |
| CN110583973A (en) * | 2019-10-16 | 2019-12-20 | 广西壮族自治区农业科学院 | Preparation method of pitaya peel haematochrome microcapsule |
| CN115068447A (en) * | 2022-05-13 | 2022-09-20 | 浙江工商大学 | Preparation method of rutin microcapsule |
| CN115068447B (en) * | 2022-05-13 | 2023-10-20 | 浙江工商大学 | Preparation method of rutin microcapsule |
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