CN105725169A - Nano emulsion for improving bioavailability of carotenoid in fruits and vegetables and preparation method of nano emulsion - Google Patents
Nano emulsion for improving bioavailability of carotenoid in fruits and vegetables and preparation method of nano emulsion Download PDFInfo
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- CN105725169A CN105725169A CN201610124184.1A CN201610124184A CN105725169A CN 105725169 A CN105725169 A CN 105725169A CN 201610124184 A CN201610124184 A CN 201610124184A CN 105725169 A CN105725169 A CN 105725169A
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Abstract
The invention discloses a nano emulsion for improving the bioavailability of carotenoid in fruits and vegetables and a preparation method of the nano emulsion. The nano emulsion comprises the following ingredients by mass: 1 to 10 percent of grease, 0.5 to 2 percent of an emulsifier, and 88 to 98.5 percent of a solvent. The preparation method comprises the following steps: mixing the emulsifier with the solvent; stirring to obtain a uniform aqueous-phase mixture; adding the uniform aqueous-phase mixture into grease; stirring for 2 to 5 min with a high-speed shearing disperser to obtain an original emulsion, wherein the rotational speed of the high-speed shearing disperser is 8,000 to 10,000 rpm; homogenizing the original emulsion for 2 to 5 times with a high-pressure microfluidizer to obtain the nano emulsion, wherein the operation pressure of the high-pressure microfluidizer is 8,000 to 12,000 psi. The nano emulsion prepared according to the preparation method is small in particle size, and high in dispersity and stability, can serve as a carrier of food additives or fruit and vegetable condiments, and can effectively improve the bioavailability of carotenoid in the fruits and the vegetables while seasoning the fruits and the vegetables.
Description
Technical field
The present invention relates to a kind of nanometer emulsion improving fruit and vegerable carotenoid bioavailability and preparation method thereof.
Background technology
From at the beginning of last century, since vitamin A is found, carotenoid is as the precursor substance of vitamin A, and especially the carotenoid of plant origin important function in human diet also shows gradually.Research shows, carotenoid is of value to health, after taking in carotenoid entrance human body, is converted into vitamin A and cardiovascular disease and cancer are had significant preventive effect.There is carotenoid in a large amount of fruits and vegetables, wherein with materials such as beta-carotene, phylloxanthin, lycopene, kryptoxanthins for representative, its existence form within plant tissue is different.Presenting in yellow, orange and red plants many, carotenoid is present in the chromoplast of plant tissue in a variety of manners.The beta-carotene of larger volume crystal habit and lycopene and derivant thereof is contained respectively in the chromoplast of Radix Dauci Sativae and Fructus Lycopersici esculenti；And the carotenoid in Fructus Chaenomelis and Fructus Mangifera Indicae accumulates in substantial amounts of minimum spherical or tubulose chromoplast structure with liposoluble state or liquid crystals shape.As can be seen here, the different existence forms of fruit and vegerable carotenoid determine its process discharged from plant tissue, and this process also affects a key factor of its bioavailability just.In addition, after discharging from raw material from fruit and vegetable materials carotene, after human oral cavity, stomach, small intestinal digestive tract, absorbed in small intestinal effectively could be utilized by body.Therefore, fat-soluble dissolution characteristics based on carotenoid, enter into the carotenoid in duodenum and must form specific micellar conformation with the lipid material in meals, the cholate in Digestive system, lipophilic and amphiprotic substance etc., effectively can be utilized by human body.
Carotenoids procatarxis existence form in meals and deliquescent feature, its utilization rate is extremely low.The main method being usually used in improving its bioavailability is to take in oils and fats simultaneously, main form has: adopt the oils and fats cooking, salad dressing modulation and the food such as milk product etc. containing lipid simultaneously edible or by the Extraction of carotenoid pigment in fruit and vegetable materials out, as food additive or functional food.But, in gastronomical process, oils and fats is at high temperature easily generated harmful substance；In salad dressing, easily there is the phenomenon of oils and fats excess intake in fat content higher (being generally about 70% or higher)；From functional food or also relatively limited by nutrition enhancer absorption carotenoid；Additionally, fruit and vegetable materials would be likely to occur interaction with material composition in milk product, thus affecting the utilization of other nutrient substance.Fruit-vegetable food is the important component part of ordinary meal, how to improve the carotenoid bioavailability in fruit and vegerable source, and to improving, body vitamin A takes in, the prevention disease such as cardiovascular and cancer has important function.The invention discloses one can improve fruit and vegerable carotenoid bioavailability, fat content low, can wide variety of nanometer of emulsion and preparation method thereof in food processing.Prepare that gained nanometer emulsion particle diameter is little, good stability, can be applied in the fabricated products such as beverage made of fruits or vegetables as food additive carrier, it is also possible to for the carrier of fruit and vegerable flavouring agent, substitute traditional high fat salad dressing, thus when improving edible fruit and vegerable, carotenoid bioavailability.
Summary of the invention
It is an object of the invention to solve at least the above, and the advantage that at least will be described later is provided.
It is a still further object of the present invention to provide a kind of nanometer emulsion improving fruit and vegerable carotenoid bioavailability and preparation method thereof, this nanometer of emulsion particle diameter is little, dispersibility and good stability, can as the carrier of food additive or fruit and vegerable flavouring agent, while realizing fruit and vegerable seasoning, effective its carotenoid bioavailability of raising.
In order to realize these purposes according to the present invention and further advantage, it is provided that a kind of nanometer emulsion improving fruit and vegerable carotenoid bioavailability, described nanometer of emulsion includes the composition of following mass fraction:
Oils and fats 1%～10%；
Emulsifying agent 0.5%～2%；
Solvent 88%～98.5%.
Preferably, in nanometer emulsion of described raising fruit and vegerable carotenoid bioavailability, also include:
Potassium sorbate 0～0.05%.
Preferably, in nanometer emulsion of described raising fruit and vegerable carotenoid bioavailability, described oils and fats is medium-chain fatty acid or long-chain fatty acid.
Preferably, in nanometer emulsion of described raising fruit and vegerable carotenoid bioavailability, described emulsifying agent is polysorbas20.
Preferably, in nanometer emulsion of described raising fruit and vegerable carotenoid bioavailability, described solvent is distilled water or phosphate buffer；
Wherein, the electrical conductivity of described distilled water is 3 μ scm-1, the pH value of described phosphate buffer is 7, and concentration is 10mM.
A kind of preparation method of nanometer emulsion improving fruit and vegerable carotenoid bioavailability, including:
Prepared by step one, aqueous phase: emulsifying agent and solvent mix according to the proportioning in claim 1 or 2, stir, obtain aqueous phase；
Prepared by step 2, colostric fluid: by proportioning in claim 1 or 2, is joined by aqueous phase in oils and fats, stirs 2～5min, obtain colostric fluid under high speed shear dispersion machine, and wherein, the rotating speed of described high speed shear dispersion machine is 8000～10000rpm；
Prepared by step 3, nanometer emulsion: adopting high pressure microjet instrument to colostric fluid homogenizing 2～5 times, obtain a nanometer emulsion, wherein, the operation pressure of described high pressure microjet instrument is 8000～12000psi.
Preferably, in the preparation method of the described nanometer emulsion improving fruit and vegerable carotenoid bioavailability, described emulsifying agent is polysorbas20.
Preferably, in the preparation method of the described nanometer emulsion improving fruit and vegerable carotenoid bioavailability, described solvent is distilled water or phosphate buffer, and wherein, the electrical conductivity of described distilled water is 3 μ scm-1, the pH value of described phosphate buffer is 7, and concentration is 10mM.
Preferably, in the preparation method of the described nanometer emulsion improving fruit and vegerable carotenoid bioavailability, described oils and fats is medium-chain fatty acid or long-chain fatty acid.
A kind of application of nanometer emulsion improving fruit and vegerable carotenoid bioavailability, described nanometer of emulsion is for the carrier (nanometer emulsion in fruit and vegerable salad dressing, fruit and vegetable product toppings and beverage made of fruits or vegetables, play and improve the effect of fruit and vegerable carotenoid bioavailability and the carrier as other food ingredients (such as pigment, essence etc.) uses) of fruit and vegetable product and the additive of flavoring agent.
The present invention at least includes following beneficial effect: the first, the particle diameter of the liquid grain in disclosed by the invention nanometer of emulsion is little, dispersibility, good stability, the food liquids such as fruit juice can be applied to as dispensing carrier (such as pigment, essence, nutrition enhancer etc.), there is good shelf life stability, and the biological utilisation effect that can be effectively improved in food the fat-soluble nutrients materials such as carotenoid；The second, disclosed by the invention nanometer of emulsion when relatively low grease concentration, can realize improving in fruit and vegerable while the bioavailability of carotenoid, effectively reducing oils and fats intake；3rd, disclosed by the invention nanometer of emulsion is widely used, can be used for most food liquid, the basic components etc. as the dispensing carrier of food additive, flavoring agent of going with rice or bread as exploitation, it is achieved improve fruit and vegerable carotenoid bioavailability in multiple eating mode；4th, rice emulsion disclosed by the invention and the direct mixed edible of fruit-vegetable food, its carotenoid bioavailability can be improved, substitute and traditional eating method of the oils and fats cooking, reduce the absorption of oils and fats high-temperature cooking harmful substance and oils and fats total amount, convenient, fast.
Part is embodied by the further advantage of the present invention, target and feature by description below, and part is also by by being understood by those skilled in the art the research of the present invention and practice
Accompanying drawing explanation
Fig. 1 is the preparation flow figure of of the present invention nanometer of emulsion.
Detailed description of the invention
Below in conjunction with accompanying drawing, the present invention is described in further detail, to make those skilled in the art can implement according to this with reference to description word.
Should be appreciated that used herein such as " have ", existence or the interpolation of other elements one or more or its combination do not allotted in " comprising " and " including " term.
Embodiment 1,
A kind of nanometer emulsion improving fruit and vegerable carotenoid bioavailability, including the composition of following mass fraction: oils and fats 1%, emulsifying agent 0.5%, solvent 98.5%.
Oils and fats is medium-chain fatty acid (MCT) or long-chain fatty acid (such as Semen Maydis oil, soybean oil, Semen Allii Tuberosi wet goods)；Emulsifying agent is polysorbas20；Solvent is distilled water or phosphate buffer, and the electrical conductivity of distilled water is 3 μ scm-1, the pH value of phosphate buffer is 7, and concentration is 10mM.
Embodiment 2,
A kind of nanometer emulsion improving fruit and vegerable carotenoid bioavailability, including the composition of following mass fraction: oils and fats 10%, emulsifying agent 2%, solvent 88%.
Oils and fats is medium-chain fatty acid (MCT) or long-chain fatty acid (such as Semen Maydis oil, soybean oil, Semen Allii Tuberosi wet goods)；Emulsifying agent is polysorbas20；Solvent is distilled water or phosphate buffer, and the electrical conductivity of distilled water is 3 μ scm-1, the pH value of phosphate buffer is 7, and concentration is 10mM.
Embodiment 3,
A kind of nanometer emulsion improving fruit and vegerable carotenoid bioavailability, including the composition of following mass fraction: oils and fats 5%, emulsifying agent 0.8%, solvent 94.2%.
Oils and fats is medium-chain fatty acid (MCT) or long-chain fatty acid (such as Semen Maydis oil, soybean oil, Semen Allii Tuberosi wet goods)；Emulsifying agent is polysorbas20；Solvent is distilled water or phosphate buffer, and the electrical conductivity of distilled water is 3 μ scm-1, the pH value of phosphate buffer is 7, and concentration is 10mM.
Embodiment 4,
A kind of nanometer emulsion improving fruit and vegerable carotenoid bioavailability, including the composition of following mass fraction: oils and fats 10%, emulsifying agent 2%, solvent 87.95%, potassium sorbate 0.05%.
Oils and fats is medium-chain fatty acid (MCT) or long-chain fatty acid (such as Semen Maydis oil, soybean oil, Semen Allii Tuberosi wet goods)；Emulsifying agent is polysorbas20；Solvent is distilled water or phosphate buffer, and the electrical conductivity of distilled water is 3 μ scm-1, the pH value of phosphate buffer is 7, and concentration is 10mM.
Embodiment 5,
A kind of nanometer emulsion improving fruit and vegerable carotenoid bioavailability, including the composition of following mass fraction: oils and fats 1%, emulsifying agent 0.5%, solvent 98.48%, potassium sorbate 0.02%.
Oils and fats is medium-chain fatty acid (MCT) or long-chain fatty acid (such as Semen Maydis oil, soybean oil, Semen Allii Tuberosi wet goods)；Emulsifying agent is polysorbas20；Solvent is distilled water or phosphate buffer, and the electrical conductivity of distilled water is 3 μ scm-1, the pH value of phosphate buffer is 7, and concentration is 10mM.
Embodiment 6,
As it is shown in figure 1, the preparation method of a kind of nanometer emulsion improving fruit and vegerable carotenoid bioavailability, including:
Each composition is according to composition proportion in embodiment any one in embodiment 1～5.
Prepared by step one, aqueous phase: emulsifying agent and solvent mixing, stirs, obtains aqueous phase；
Prepared by step 2, colostric fluid: joined by aqueous phase in oils and fats, stirs 2～5min, obtain colostric fluid under high speed shear dispersion machine, and wherein, the rotating speed of high speed shear dispersion machine is 8000～10000rpm；
Prepared by step 3, nanometer emulsion: adopting high pressure microjet instrument to colostric fluid homogenizing 2～5 times, obtain a nanometer emulsion, wherein, the operation pressure of high pressure microjet instrument is 8000～12000psi.
Embodiment 7
Fat type selects MCT, weigh MCT4g, emulsifying agent is the polysorbas20 of 1.5g, add potassium sorbate 0.02～0.05g (potassium sorbate is only used as the preservative of storage test and uses, if any food sterilizing operating unit in actual application, then without adding potassium sorbate), with 10mM, pH7.0 phosphate buffer polishing is to 96g, and magnetic agitation is fully dissolved, as aqueous phase；Aqueous phase solution is added in MCT, 8000rpm high shear agitation 2min, it is thus achieved that colostric fluid；Through high pressure microjet instrument homogenizing, homogenization pressure 9000psi, homogenization cycles is 2～3 times, namely obtains nanometer emulsion, and subpackage is to Brown Glass Brown glass bottles and jars only.At room temperature storage 1 month, monitors its stability.The particle size range being detected emulsion by laser particle analyzer is 160～170nm, and in storage period, change of size is less than 5%.
Embodiment 8
Fat type selects Semen Maydis oil, weigh Semen Maydis oil 8g, emulsifying agent is the polysorbas20 of 1.5g, add potassium sorbate 0.02～.05g (potassium sorbate is only used as the preservative of storage test and uses, if any food sterilizing operating unit in actual application, then without adding potassium sorbate), with 10mM, pH7.0 phosphate buffer polishing is to 92g, and magnetic agitation is fully dissolved, as aqueous phase；Aqueous phase solution is added in Semen Maydis oil, 12000rpm high shear agitation 2min, it is thus achieved that colostric fluid；Through high pressure microjet instrument homogenizing, homogenization pressure 12000psi, homogenization cycles is 3～4 times, namely obtains nanometer emulsion, and subpackage is to Brown Glass Brown glass bottles and jars only.At room temperature storage 1 month, monitors its stability.The particle size range being detected emulsion by laser particle analyzer is 190～200nm, and in storage period, change of size is less than 5%.
Embodiment 9
Weighing MCT8g, emulsifying agent is 1.5g polysorbas20, is completely dissolved in 10mM, pH7.0 phosphate buffer 90.5g under magnetic stirring, it is thus achieved that aqueous phase；Aqueous phase is added slowly in MCT, 10000rpm high shear agitation 2min, it is thus achieved that colostric fluid；Through high pressure microjet instrument homogenizing, homogenization pressure is 9000psi, homogenization cycles 3 times, it is thus achieved that nanometer emulsion.
Detection:
It is 1:1 mixing respectively at yellow peach, Fructus Mangifera Indicae, yellow Fructus Capsici and Herba Spinaciae according to mass ratio by 10mM, pH7.0 phosphate buffer, as a control group；Nanometer emulsion prepared by the present embodiment with respectively at yellow peach, Fructus Mangifera Indicae, yellow Fructus Capsici and Herba Spinaciae 1:1 mixture in mass ratio, as experimental group；By matched group with experimental group through in-vitro simulated oral cavity, stomach and small intestinal digestion experiment.
After testing, in the yellow peach in matched group, carotenoid bioavailability is 26%, and the bioavailability of experimental group is 53%, improves 27%；
In Fructus Mangifera Indicae in matched group, carotenoid bioavailability is 33%, and the bioavailability of experimental group is 57%, improves 24%；
In yellow Fructus Capsici in matched group, carotenoid bioavailability is 16%, and the bioavailability of experimental group is 41%, improves 25%；
In Herba Spinaciae in matched group, carotenoid bioavailability is 41%, and the bioavailability of experimental group is 62%, improves 21%.
Embodiment 11
Weighing Semen Maydis oil 4g, emulsifying agent is the polysorbas20 of 1.5g, is completely dissolved in 10mM, pH7.0 phosphate buffer 94.5g under magnetic stirring, it is thus achieved that aqueous phase；Aqueous phase is added slowly in Semen Maydis oil, 10000rpm high shear agitation 2min, it is thus achieved that colostric fluid；Through high pressure microjet instrument homogenizing, homogenization pressure is 10000psi, homogenization cycles 3 times, it is thus achieved that nanometer emulsion.
Detection:
It is 1:1 mixing respectively at yellow peach, Fructus Mangifera Indicae, yellow Fructus Capsici and Herba Spinaciae according to mass ratio by 10mM, pH7.0 phosphate buffer, as a control group；Nanometer emulsion prepared by the present embodiment with respectively at yellow peach, Fructus Mangifera Indicae, yellow Fructus Capsici and Herba Spinaciae 1:1 mixture in mass ratio, as experimental group；By matched group with experimental group through in-vitro simulated oral cavity, stomach and small intestinal digestion experiment.
After testing, in the yellow peach in matched group, carotenoid bioavailability is 26%, and the bioavailability of experimental group is 78%, improves 52%；
In Fructus Mangifera Indicae in matched group, carotenoid bioavailability is 33%, and the bioavailability of experimental group is 84%, improves 51%；
In yellow Fructus Capsici in matched group, carotenoid bioavailability is 16%, and the bioavailability of experimental group is 80%, improves 64%；
In Herba Spinaciae in matched group, carotenoid bioavailability is 41%, and the bioavailability of experimental group is 93%, improves 52%.
Embodiment 12
Weighing Semen Maydis oil 2g, emulsifying agent is the polysorbas20 of 1.5g, is completely dissolved in 10mM, pH7.0 phosphate buffer 96.5g under magnetic stirring, it is thus achieved that aqueous phase；Aqueous phase is added slowly in Semen Maydis oil, 10000rpm high shear agitation 2min, it is thus achieved that colostric fluid；Through high pressure microjet instrument homogenizing, homogenization pressure is 9000psi, homogenization cycles 3 times, it is thus achieved that nanometer emulsion.
Detection:
It is 1:1 mixing respectively at yellow peach, Fructus Mangifera Indicae, yellow Fructus Capsici and Herba Spinaciae according to mass ratio by 10mM, pH7.0 phosphate buffer, as a control group；Nanometer emulsion prepared by the present embodiment with respectively at yellow peach, Fructus Mangifera Indicae, yellow Fructus Capsici and Herba Spinaciae 1:1 mixture in mass ratio, as experimental group；By matched group with experimental group through in-vitro simulated oral cavity, stomach and small intestinal digestion experiment.
After testing, in the yellow peach in matched group, carotenoid bioavailability is 26%, and the bioavailability of experimental group is 54%, improves 28%；
In Fructus Mangifera Indicae in matched group, carotenoid bioavailability is 33%, and the bioavailability of experimental group is 60%, improves 27%；
In yellow Fructus Capsici in matched group, carotenoid bioavailability is 16%, and the bioavailability of experimental group is 50%, improves 34%；
In Herba Spinaciae in matched group, carotenoid bioavailability is 41%, and the bioavailability of experimental group is 71%, improves 30%.
Although embodiment of the present invention are disclosed as above, but listed utilization that it is not restricted in description and embodiment, it can be applied to various applicable the field of the invention completely, for those skilled in the art, it is easily achieved other amendment, therefore, under the general concept limited without departing substantially from claim and equivalency range, the present invention is not limited to specific details and shown here as the legend with description.
Claims (10)
1. nanometer emulsion improving fruit and vegerable carotenoid bioavailability, it is characterised in that described nanometer of emulsion includes the composition of following mass fraction:
Oils and fats 1%～10%；
Emulsifying agent 0.5%～2%；
Solvent 88%～98.5%.
2. nanometer emulsion improving fruit and vegerable carotenoid bioavailability as claimed in claim 1, it is characterised in that also include:
Potassium sorbate 0～0.05%.
3. nanometer emulsion improving fruit and vegerable carotenoid bioavailability as claimed in claim 1 or 2, it is characterised in that described oils and fats is medium-chain fatty acid or long-chain fatty acid.
4. nanometer emulsion improving fruit and vegerable carotenoid bioavailability as claimed in claim 1 or 2, it is characterised in that described emulsifying agent is polysorbas20.
5. nanometer emulsion improving fruit and vegerable carotenoid bioavailability as claimed in claim 1 or 2, it is characterised in that described solvent is distilled water or phosphate buffer；
Wherein, the electrical conductivity of described distilled water is 3 μ scm-1, the pH value of described phosphate buffer is 7, and concentration is 10mM.
6. the preparation method of nanometer emulsion described in a claim 1 or 2, it is characterised in that including:
Prepared by step one, aqueous phase: emulsifying agent and solvent mix according to the proportioning in claim 1 or 2, stir, obtain aqueous phase；
Prepared by step 2, colostric fluid: by proportioning in claim 1 or 2, is joined by aqueous phase in oils and fats, stirs 2～5min, obtain colostric fluid under high speed shear dispersion machine, and wherein, the rotating speed of described high speed shear dispersion machine is 8000～10000rpm；
Prepared by step 3, nanometer emulsion: adopting high pressure microjet instrument to colostric fluid homogenizing 2～5 times, obtain a nanometer emulsion, wherein, the operation pressure of described high pressure microjet instrument is 8000～12000psi.
7. the preparation method of as claimed in claim 6 nanometer of emulsion, it is characterised in that described emulsifying agent is polysorbas20.
8. the preparation method of as claimed in claim 6 nanometer of emulsion, it is characterised in that described solvent is distilled water or phosphate buffer, wherein, the electrical conductivity of described distilled water is 3 μ scm-1, the pH value of described phosphate buffer is 7, and concentration is 10mM.
9. the preparation method of as claimed in claim 6 nanometer of emulsion, it is characterised in that described oils and fats is medium-chain fatty acid or long-chain fatty acid.
10. the application of nanometer emulsion described in a claim 1 or 2, it is characterised in that described nanometer of emulsion is used for the additive carrier of fruit and vegetable product or flavoring agent.
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Cited By (4)
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| CN107467561A (en) * | 2017-05-18 | 2017-12-15 | 中国农业科学院农产品加工研究所 | The preparation method of the compound crisp chip of carrot |
| CN108576778A (en) * | 2018-02-06 | 2018-09-28 | 华南农业大学 | A kind of food grade excipients nanoemulsions and the preparation method and application thereof |
| CN108783137A (en) * | 2018-07-05 | 2018-11-13 | 北京协同创新食品科技有限公司 | A kind of beverage production system and products thereof containing fruits and vegetables |
| CN111296730A (en) * | 2020-03-06 | 2020-06-19 | 广州市食品工业研究所有限公司 | Lutein nanoemulsion with good stability and preparation method thereof |
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| CN101321472A (en) * | 2005-10-14 | 2008-12-10 | 天然香料公司 | Microemulsions for use in food and beverage products |
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| CN101321472A (en) * | 2005-10-14 | 2008-12-10 | 天然香料公司 | Microemulsions for use in food and beverage products |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467561A (en) * | 2017-05-18 | 2017-12-15 | 中国农业科学院农产品加工研究所 | The preparation method of the compound crisp chip of carrot |
| CN108576778A (en) * | 2018-02-06 | 2018-09-28 | 华南农业大学 | A kind of food grade excipients nanoemulsions and the preparation method and application thereof |
| CN108783137A (en) * | 2018-07-05 | 2018-11-13 | 北京协同创新食品科技有限公司 | A kind of beverage production system and products thereof containing fruits and vegetables |
| CN111296730A (en) * | 2020-03-06 | 2020-06-19 | 广州市食品工业研究所有限公司 | Lutein nanoemulsion with good stability and preparation method thereof |
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