CN107712543B - Anti-flocculation curcumin microcapsule, preparation method and application thereof - Google Patents
Anti-flocculation curcumin microcapsule, preparation method and application thereof Download PDFInfo
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- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 title claims abstract description 128
- 229940109262 curcumin Drugs 0.000 title claims abstract description 64
- 235000012754 curcumin Nutrition 0.000 title claims abstract description 64
- 239000004148 curcumin Substances 0.000 title claims abstract description 64
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 title claims abstract description 64
- 239000003094 microcapsule Substances 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 238000005189 flocculation Methods 0.000 title claims description 10
- 239000000463 material Substances 0.000 claims abstract description 60
- 235000013361 beverage Nutrition 0.000 claims abstract description 21
- 238000001694 spray drying Methods 0.000 claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 19
- 239000011162 core material Substances 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 229920001202 Inulin Polymers 0.000 claims abstract description 12
- 229940029339 inulin Drugs 0.000 claims abstract description 12
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 12
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 229920001277 pectin Polymers 0.000 claims description 10
- 239000001814 pectin Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 238000000265 homogenisation Methods 0.000 claims description 7
- 235000010987 pectin Nutrition 0.000 claims description 7
- 229920000858 Cyclodextrin Polymers 0.000 claims description 6
- 239000001116 FEMA 4028 Substances 0.000 claims description 6
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 6
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims description 6
- 229960004853 betadex Drugs 0.000 claims description 6
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- 239000012467 final product Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 4
- 235000003392 Curcuma domestica Nutrition 0.000 claims description 3
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- 238000001514 detection method Methods 0.000 description 4
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- 108010046377 Whey Proteins Proteins 0.000 description 3
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- 229920002521 macromolecule Polymers 0.000 description 3
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- 239000002253 acid Substances 0.000 description 2
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- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
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- 230000000996 additive effect Effects 0.000 description 1
- 230000010100 anticoagulation Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 231100000053 low toxicity Toxicity 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
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- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/58—Colouring agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
Abstract
The invention discloses a deflocculating curcumin microcapsule applied to a beverage, which is prepared by processing curcumin powder, wall material components, absolute ethyl alcohol and water. The preparation method comprises wall material mixing, core material dissolving, high-speed homogenizing and spray drying. The invention comprehensively utilizes the spray drying microencapsulation process, so that the curcumin is protected by the composite wall material, and the pigment solubility and the active substance stability are improved. The composite wall material with inulin as the framework material is used for embedding curcumin, so that the pigment is very stable in the beverage product, the precipitation phenomenon is avoided, the appearance of the product is improved, the content of dietary fiber in the beverage is increased, and the nutritional value of the beverage is increased.
Description
Technical Field
The invention relates to food natural pigment, in particular to a deflocculating curcumin microcapsule, a preparation method and application thereof.
Background
Microencapsulation is a new process applied to the food processing industry, in which a target active ingredient is embedded in a specific wall material, thereby improving the properties of the target ingredient, such as solubility and stability. The wall material comprises a single wall material and a composite wall material, the composite wall material is a wall material containing two or more ingredients, and a plurality of research results prove that the composite wall material has stronger embedding capacity than the single wall material. Composite wall materials are generally composed of several typical components: macromolecular compounds, small molecule compounds and hydrocolloids. Macromolecular compounds such as starch, protein and the like have strong film-forming property, and are usually used as framework materials to form a network structure to lock a core material inside; the small molecular compound such as maltodextrin has weak film forming property and is used as a filler to be matched with a network structure formed by a macromolecular substance, so that the wall material is more complete; hydrocolloids, such as pectin, although present in a smaller proportion in the composite wall material, can stabilize emulsions at very low concentrations.
Curcumin is a natural pigment extracted from turmeric. The curcumin powder is orange yellow, has strong coloring capability and is listed as a natural food additive allowed to be used by food and drug administration. Besides the excellent coloring ability, the health-care effect and pharmacological action of curcumin, including various physiological activities such as oxidation resistance, lipid reduction, cancer resistance, anticoagulation and the like, are proved in a plurality of foreign literatures. In addition, the low toxicity of the curcumin also improves the medicinal value of the curcumin to a certain extent. However, curcumin is sensitive to light, heat and acid environmental factors, and improving the storage stability of curcumin has been the focus of attention in the food industry.
Curcumin itself is insoluble in water, and its use in food products, particularly as a beverage pigment additive, is somewhat limited. The microcapsule process can greatly improve the water solubility and the storage stability of the curcumin, so that the application of the natural pigment in the food industry can be widened. However, although curcumin subjected to embedding treatment can be dissolved in the beverage, since many wall materials are easy to flocculate, some curcumin microcapsules can already form precipitates during storage, so that consumers have doubts about the quality of the beverage. At present, no suitable wall material is available, and curcumin can be stably stored.
Disclosure of Invention
In order to solve the above problems, it is an object of the present invention to provide a deflocculated curcumin microcapsule.
The invention also aims to provide a preparation method of the deflocculated curcumin microcapsule.
It is a further object of the present invention to provide the use of the above deflocculated curcumin microcapsules.
In order to achieve the purpose, the invention adopts the following technical scheme:
the anti-flocculation curcumin microcapsule applied to the beverage comprises the following components in parts by weight:
the wall material is prepared from a macromolecular framework material, a micromolecular filling material and a hydrophilic colloid.
Preferably, the curcumin powder is prepared by crushing, extracting, filtering, concentrating and crystallizing a turmeric raw material.
Preferably, the weight ratio of the macromolecular framework material to the small molecular filling material to the hydrophilic colloid is 12-17:12-17: 4-8.
Further preferably, the macromolecular backbone material is inulin.
Further preferably, the small molecule filler material is beta-cyclodextrin.
Further preferably, the hydrocolloid is pectin.
The invention also provides a preparation method of the deflocculated curcumin microcapsule, which comprises the following steps:
(1) mixing wall materials: dissolving the raw materials of the wall material in water according to the weight ratio, and standing overnight to completely hydrate the wall material solution;
(2) dissolving a core material: dissolving curcumin powder in ethanol to prepare a core material solution;
(3) high-speed homogenization: slowly adding the core material solution into the wall material solution under stirring and homogenizing at a high speed;
(4) spray drying: and (4) carrying out spray drying on the solution obtained in the step (3) to obtain a final product.
Preferably, the conditions of the spray drying are: the air inlet temperature is 160-180 ℃, the air outlet temperature is 90-105 ℃, and the hot air flow rate is 40-45m3The feed rate was 500-.
Preferably, the high-speed homogenizing is carried out by using an ultra-high-speed homogenizing machine, and the rotating speed is 2000-2500rpm, 1 h.
Preferably, the deflocculated curcumin microcapsules are used in beverages.
The invention has the advantages of
1. The anti-flocculation curcumin microcapsule takes the combination of a macromolecular framework material, a micromolecular filling material and a hydrophilic colloid as a wall material, and determines to select an inulin-beta-cyclodextrin-pectin composite wall material, so that the obtained anti-flocculation curcumin microcapsule can be stably stored in a beverage;
2. the inulin-beta-cyclodextrin-pectin composite wall material used in the invention not only improves the dissolving capacity of curcumin in the beverage, but also enables the pigment to be more stable in the beverage and not to be easily aggregated, and improves the satisfaction degree of consumers on the appearance of the beverage product; in addition, inulin as dietary fiber can provide health promotion effect while consumers enjoy drinks;
3. the invention comprehensively utilizes the spray drying microencapsulation technology, so that the curcumin can be embedded in an inulin-beta-cyclodextrin-pectin composite wall material, the pigment dissolving capacity and the light, heat and acid stability of active substances are improved, the moisture in the obtained deflocculated curcumin microcapsule is remained below 4.55 percent, and the curcumin content can reach more than 17.43 mg/g; the curcumin microcapsule of the invention is bright yellow (L value 90.09-92.48, a value 4.13-4.34, b value 71.29-72.23), and has a high dissolution speed, and 0.2g of powder can be completely dissolved in 125 seconds of 100-.
Detailed Description
The invention will be further illustrated with reference to specific examples:
the parts in the following examples are by weight.
Example 1
An anti-flocculation curcumin microcapsule applied to beverages is prepared by the following steps:
(1) mixing wall materials: adding 13 parts of inulin, 17 parts of beta-cyclodextrin and 7 parts of pectin into 100 parts of water, stirring to dissolve the inulin, and standing overnight to completely hydrate the wall material solution;
(2) dissolving a core material: adding 1 part of curcumin powder into 30 parts of absolute ethyl alcohol and stirring to dissolve the curcumin powder;
(3) high-speed homogenization: slowly adding the core material solution into the wall material solution being stirred, and homogenizing at high speed under the condition of 2500rpm for 1 hour;
(4) spray drying: spray drying the homogenized emulsion to obtain a final product, wherein the spray drying conditions are as follows: the air inlet temperature is 165 ℃, the air outlet temperature is 95 ℃, and the hot air flow rate is 42m3Feed rate 600 ml/h.
The curcumin microcapsule of the embodiment has the total curcumin content of 17.43mg/g through detection. The particle size is 1-100nm, the color is bright yellow (L value 92.48, a value 4.13, b value 73.23), and the residual moisture content is 2.61%. 0.2g of this powder can be completely dissolved in 100ml of water within 100 s. It was dissolved in a colorless carbonated beverage (concentration 0.06%) and no precipitate was produced within 48 h.
Example 2
An anti-flocculation curcumin microcapsule applied to beverages is prepared by the following steps:
(1) mixing wall materials: adding 15 parts of inulin, 15 parts of beta-cyclodextrin and 5 parts of pectin into 100 parts of water, stirring to dissolve the inulin, and standing overnight to completely hydrate the wall material solution;
(2) dissolving a core material: adding 1 part of curcumin powder into 30 parts of absolute ethyl alcohol and stirring to dissolve the curcumin powder;
(3) high-speed homogenization: slowly adding the core material solution into the wall material solution being stirred and homogenizing at high speed under the homogenizing condition of 2000rpm for 1 hour;
(4) spray drying: spray drying the homogenized emulsion to obtain a final product, wherein the spray drying conditions are as follows: the air inlet temperature is 170 ℃, the air outlet temperature is 105 ℃, and the hot air flow rate is 45m3Feed rate 700 ml/h.
The curcumin microcapsule of the embodiment has the total curcumin content of 22.01mg/g through detection. The granules had a particle size of 1-100nm, a bright yellow color (L value 90.09, a value 4.34, b value 71.29) and a residual moisture content of 2.37%. 0.2g of this powder can be completely dissolved in 100ml of water within 112 s. It was dissolved in a colorless carbonated beverage (concentration 0.06%) and no precipitate was produced within 48 h.
Example 3
An anti-flocculation curcumin microcapsule applied to beverages is prepared by the following steps:
(1) mixing wall materials: adding 17 parts of inulin, 13 parts of beta-cyclodextrin and 4 parts of pectin into 100 parts of water, stirring to dissolve the inulin, and standing overnight to completely hydrate the wall material solution;
(2) dissolving a core material: adding 1 part of curcumin powder into 30 parts of absolute ethyl alcohol and stirring to dissolve the curcumin powder;
(3) high-speed homogenization: slowly adding the core material solution into the wall material solution which is being stirred, and homogenizing at a high speed, wherein the homogenizing conditions are as follows: 2200rpm, 1 hour;
(4) spray drying: spray drying the homogenized emulsion to obtain a final product, wherein the spray drying conditions are as follows: the air inlet temperature is 160 ℃, the air outlet temperature is 100 ℃, and the hot air flow rate is 43m3Feed rate 550 ml/h.
The curcumin microcapsule of the embodiment has the total curcumin content of 19.48mg/g through detection. The particles had a size of 1-100nm, a bright yellow color (L value 90.50, a value 4.19, b value 72.59) and a residual moisture content of 4.55%. 0.2g of this powder can be completely dissolved in 100ml of water within 125 s. It was dissolved in a colorless carbonated beverage (concentration 0.06%) and no precipitate was produced within 48 h.
Comparative example 1
An anti-flocculation curcumin microcapsule applied to beverages is prepared by the following steps:
(1) mixing wall materials: adding 15 parts of whey protein isolate, 15 parts of beta-cyclodextrin and 5 parts of pectin into 100 parts of water, stirring to dissolve the materials, and standing overnight to completely hydrate the wall material solution;
(2) dissolving a core material: adding 1 part of curcumin powder into 30 parts of absolute ethyl alcohol and stirring to dissolve the curcumin powder;
(3) high-speed homogenization: slowly adding the core material solution into the wall material solution which is being stirred, and homogenizing at a high speed, wherein the homogenizing conditions are as follows: 2000rpm, 1 hour;
(4) spray drying: spray drying the homogenized emulsion to obtain a final product, wherein the spray drying conditions are as follows: the air inlet temperature is 165 ℃, the air outlet temperature is 95 ℃, and the hot air flow rate is 42m3Feed rate 600 ml/h.
Through detection, the total curcumin content of the curcumin microcapsule of the comparative example is 19.65 mg/g. The particles had a size of 1-100nm, were yellow in color (L value 87.22, a value 1.48, b value 67.03), and were slightly browned with a residual moisture content of 2.46%. 0.2g of this powder can be completely dissolved in 100ml of water within 57 s. It is dissolved in colorless carbonated beverage (concentration 0.06%), and after 48 hr, the beverage produces a great deal of precipitate, and the liquid almost completely fades.
The comparison shows that the curcumin embedded by the inulin has brighter color compared with the curcumin embedded by the whey protein separation. Compared with whey protein separation, inulin-embedded curcumin is very stable in beverages. In addition, inulin as dietary fiber greatly improves the nutritional value of the beverage.
The above description is only an embodiment of the present invention, but the scope of the present invention is not limited thereto, and any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope of the present invention are included in the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.
Claims (3)
1. The anti-flocculation curcumin microcapsule is characterized by being prepared from the following components in parts by weight:
the wall material is prepared from a macromolecular framework material, a micromolecular filling material and a hydrophilic colloid;
the macromolecular framework material is inulin;
the small molecule filling material is beta-cyclodextrin;
the hydrophilic colloid is pectin;
the weight ratio of the macromolecular framework material to the micromolecular filling material to the hydrophilic colloid is 12-17:12-17: 4-8;
the preparation method of the deflocculated curcumin microcapsule comprises the following steps:
(1) mixing wall materials: dissolving the raw materials of the wall material in water according to the weight ratio, and standing overnight to completely hydrate the wall material solution;
(2) dissolving a core material: dissolving curcumin powder in ethanol to prepare a core material solution;
(3) high-speed homogenization: slowly adding the core material solution into the wall material solution under stirring and homogenizing at a high speed;
(4) spray drying: spray drying the solution obtained in the step (3) to obtain a final product;
the conditions of the spray drying are: the air inlet temperature is 160-180 ℃, the air outlet temperature is 90-105 ℃, and the hot air flow rate is 40-45m3The feeding rate is 500-;
the high-speed homogenization in the step (3) is carried out by adopting an ultra-high-speed homogenizer with the rotating speed of 2000-2500rpm for 1 h.
2. The deflocculated curcumin microcapsule according to claim 1, wherein said curcumin powder is prepared from turmeric raw material by crushing, extracting, filtering, concentrating, crystallizing.
3. The use of deflocculated curcumin microcapsules of claim 1, wherein said deflocculated curcumin microcapsules are used in a beverage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710853573.2A CN107712543B (en) | 2017-09-20 | 2017-09-20 | Anti-flocculation curcumin microcapsule, preparation method and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710853573.2A CN107712543B (en) | 2017-09-20 | 2017-09-20 | Anti-flocculation curcumin microcapsule, preparation method and application thereof |
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| Publication Number | Publication Date |
|---|---|
| CN107712543A CN107712543A (en) | 2018-02-23 |
| CN107712543B true CN107712543B (en) | 2021-04-16 |
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| CN110214950A (en) * | 2019-06-04 | 2019-09-10 | 秦皇岛大惠生物技术有限公司 | The preparation method of curcumin water dispersant |
| CN111481524A (en) * | 2020-03-31 | 2020-08-04 | 右江民族医学院 | Curcumin microencapsulation method |
| CN111494334A (en) * | 2020-03-31 | 2020-08-07 | 右江民族医学院 | Method for preparing linarin microcapsule particles |
| US11696901B2 (en) | 2020-05-28 | 2023-07-11 | Shaoguan University | Curcumin nanoparticle and preparation and application thereof |
| CN111686093A (en) * | 2020-06-22 | 2020-09-22 | 常州大学 | Curcumin microcapsule and preparation method and application thereof |
| CN113208109B (en) | 2021-04-30 | 2023-08-29 | 河南中大恒源生物科技股份有限公司 | High-bioavailability water-soluble curcumin and preparation method and application thereof |
| CN113647624B (en) * | 2021-08-18 | 2023-09-15 | 中国科学院烟台海岸带研究所 | Preparation method of curcumin microcapsule |
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