CN112126519B - Method for preparing co-embedded dual antioxidant - Google Patents

Method for preparing co-embedded dual antioxidant Download PDF

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CN112126519B
CN112126519B CN202010971483.5A CN202010971483A CN112126519B CN 112126519 B CN112126519 B CN 112126519B CN 202010971483 A CN202010971483 A CN 202010971483A CN 112126519 B CN112126519 B CN 112126519B
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梁丽
程昊
董焕焕
殷欣
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Abstract

The invention discloses a method for preparing a co-embedded dual antioxidant, which takes casein particles as a carrier to co-embed two antioxidants with different solubilities. The homogeneous co-embedding system obtained by the invention has good nutritional value of casein, and simultaneously embeds resveratrol and EGCG with different solubilities, and the embedding rates of the casein and the resveratrol are respectively about 68% and 99%. In addition, the obtained co-embedding system is used for stabilizing fish oil emulsion, the content of EGCG and resveratrol in an oil-water interface is 87% and 78%, the EGCG and resveratrol act sequentially, the EGCG plays a role in protecting fish oil before the resveratrol, the oxidation stability of the fish oil is improved, and the storage period of the fish oil is prolonged.

Description

Method for preparing co-embedded dual antioxidant
Technical Field
The invention relates to a method for preparing a co-embedded dual antioxidant, belonging to the technical field of chemical industry.
Background
With the increasing reports of the emulsifying properties and ligand-binding properties of proteins, it has become possible to bind active substances to the oil-water interface protein layer of O/W emulsions. Emulsions containing polyunsaturated fatty acids (PUFAs) have the potential to treat clinical malnutrition. The stability of PUFAs is a major problem due to the presence of double bonds which are easily oxidized, which leads to loss of nutrients and even side effects. In the preparation of emulsions containing PUFAs, the emulsifier protein alone is not sufficient to inhibit oxidation of the oil and fat, and it has been frequently investigated to further protect the oil phase by the addition of antioxidants. The oxidation of grease mainly occurs at the interface layer, and the stability of the internal oil phase can be effectively improved by increasing the content of active substances in the interface layer; the free antioxidant can only prevent the oxidation promotion factor in the water phase from accelerating the oxidation of the oil phase, and can not remove free radicals generated by the oxidation of the oil in time and can not effectively inhibit the oxidation of the oil. However, the protective effect of single antioxidants on PUFAs in emulsions is not satisfactory. The dual antioxidant emulsion will provide new opportunities for long-term protection of PUFAs.
Polyphenolic compounds have biological activities such as antioxidant and antibacterial properties, and their low solubility and environmental sensitivity limit their use in the food industry. Protein-based assemblies have been widely used for encapsulation and protection of single polyphenolic compounds. However, in homogeneous systems, studies are currently focused mainly on co-encapsulation of active ingredients with similar solubility, with fewer reports on co-encapsulation of functional factors with different solubility. Resveratrol and EGCG are natural polyphenol compounds and have antioxidant effect, but because resveratrol (non-flavonoid polyphenol compounds) has low water solubility, hydrophilic epigallocatechin gallate (EGCG, main component of green tea polyphenol) is insoluble in oil and fat; on the other hand, the polyhydroxy structures also make them unstable. Therefore, there is a need to develop a method capable of co-entrapping dual antioxidants having different solubilities.
Disclosure of Invention
In order to solve the problems, the invention adopts casein uniform particles to co-embed the resveratrol and the EGCG with different solubilities, thereby overcoming the defects of two active ingredients. On the basis, the co-embedding system is applied to the stabilization of the grease by utilizing the mutual influence of the two active ingredients.
The invention provides a method for preparing a co-embedded dual antioxidant, which is characterized in that casein particles are used as carriers, and two antioxidants with different solubilities are co-embedded to obtain the co-embedded dual antioxidant.
In one embodiment of the invention, the antioxidant comprises two of resveratrol, EGCG, quercetin, naringenin, genistein, curcumin and anthocyanidin.
In one embodiment of the invention, the concentration of casein particles in the system is 0.5-1% in g/mL.
In one embodiment of the invention, the casein particles are prepared by a pH circulation method, wherein sodium caseinate powder is dissolved in a solvent with a pH value of 11-13, stirred for 1-3h and then adjusted to a pH value of 6.5-7.5 to obtain the casein particles.
In one embodiment of the invention, the resveratrol concentration in the system is 0.1-1.0mM, and the EGCG concentration is 0.1-1.0 mM.
In one embodiment of the invention, preferably the casein concentration is 0.5%, the resveratrol concentration is 0.4mM and the EGCG concentration is 0.4 mM.
In one embodiment of the invention, the method is that resveratrol is added into casein solution and stirred uniformly; and adding EGCG to obtain resveratrol/EGCG co-embedded double antioxidant.
The invention provides a co-embedded dual antioxidant prepared by the method.
The invention provides an application of the co-embedded dual antioxidant in food, health care products, medicines and cosmetics.
The invention provides a method for preparing emulsion rich in polyunsaturated fatty acid, which is characterized in that the co-embedded dual antioxidant is added into oil rich in polyunsaturated fatty acid to obtain the emulsion rich in polyunsaturated fatty acid.
In one embodiment of the present invention, the polyunsaturated fatty acid-rich oil comprises one or more of fish oil, antarctic krill oil, and seal oil.
In one embodiment of the present invention, the content of the polyunsaturated fatty acid-rich fat or oil is 2 to 10% in g/mL.
The invention provides an emulsion rich in polyunsaturated fatty acid prepared by the method.
The invention provides a food, health-care product or medicine containing the emulsion rich in the polyunsaturated fatty acid.
The invention provides a method for prolonging the storage stability of fish oil, which is to add the double antioxidant emulsion into the fish oil.
The invention has the beneficial effects that:
(1) the homogeneous co-embedding system obtained by the invention has good nutritional value of casein, and simultaneously embeds resveratrol and EGCG with different solubilities, and the embedding rates of the casein and the resveratrol are respectively about 68% and 99%.
(2) The homogeneous co-embedding system obtained by the invention is used for stabilizing the fish oil emulsion, the content of EGCG and resveratrol at the oil-water interface is respectively 87% and 78%, the EGCG and resveratrol act in sequence, the EGCG plays a role in protecting the fish oil before the resveratrol, the oxidation stability of the fish oil is improved, and the storage period of the fish oil is prolonged.
(3) The preparation method has simple process and easy operation.
(4) The product has multiple effects of resveratrol, EGCG and fish oil, and can be applied to development of functional foods.
Drawings
FIG. 1 shows fluorescence spectra of resveratrol and EGCG in ethanol and water.
FIG. 2 shows the residual ratio of resveratrol in casein micelles after 30 days of storage.
Figure 3 is a graph of the emulsion particle size distribution for different fish oil contents.
Figure 4 is a graph showing the effect of casein co-embedding resveratrol and EGCG on fish oil oxidation.
Detailed Description
The following description of the preferred embodiments of the present invention is provided for the purpose of better illustrating the invention and is not intended to limit the invention thereto.
1. Particle size and potential detection methods:
the particle size and zeta-potential of the microcapsules were measured using a NanoBrook Omni particle size Analyzer.
2. The detection method of the embedding rate comprises the following steps:
the embedding rate of resveratrol and EGCG in casein uniform particles is characterized by isoelectric precipitation, adjusting pH of the solution to 4.6 with 0.6M HCl, and centrifuging at 4 deg.C and 20,000g for 10min to obtain free active ingredient. Then, the active ingredient was measured by methanol extraction and high performance liquid chromatography. The calculation formula of the embedding rate is as follows:
the entrapment rate (%) (1-free active ingredient/active ingredient in sample) × 100.
In the measurement of resveratrol and EGCG content in fish oil emulsion at oil-water interface, centrifuging the emulsion at 4 deg.C and 20,000g for 30min, and measuring active ingredient content in clear liquid and whole emulsion by methanol extraction and high performance liquid chromatography. The content calculation formula of the active ingredients at the emulsified oil drop interface is as follows:
interface content (%) × 100 (1-active ingredient in serum/active ingredient in emulsion).
3. The detection method of resveratrol and EGCG fluorescence spectrum comprises the following steps:
measuring by adopting an Agilent Cary Eclipse fluorescence spectrophotometer, selecting the excitation wavelength to be 330nm, measuring the fluorescence emission spectra of resveratrol in the range of 340-550 nm and EGCG in the range of 340-550 nm, and setting the width of an excitation slit and an emission slit to be 5 nm.
4. The detection method of the stability comprises the following steps:
the samples were stored at 45 ℃ under accelerated test conditions and taken at different times for the determination. For a casein resveratrol and EGCG co-embedding system, high performance liquid chromatography is adopted to determine the content of resveratrol, the content of resveratrol at the initial storage is 100%, and the content of resveratrol in the storage process is expressed by relative residual rate at the initial storage. For fish oil emulsions, the hydroperoxide and secondary oxidation products were determined by ammonium thiocyanate and TBARS methods.
Example 1: preparation of Casein particles with Single Embedded resveratrol or EGCG
(1) Preparation of casein micelles: weighing a proper amount of sodium caseinate powder, dissolving the sodium caseinate powder in water with the pH value of 12.0, stirring for 2 hours, and adjusting the pH value to 7.0 to obtain a final sodium caseinate solution with the concentration of 1% (w/w).
(2) Preparing resveratrol and EGCG solution: weighing appropriate amount of resveratrol powder, and dissolving in 70% ethanol to obtain 20mM resveratrol solution. An appropriate amount of EGCG powder was weighed and dissolved in phosphate buffer at pH 7.4 to obtain a 4mM EGCG solution.
(3) Single embedding of resveratrol or EGCG: and (3) adding the resveratrol or EGCG solution obtained in the step (2) into a sodium caseinate solution at a stirring speed of 400rpm, and continuing stirring for 10min after adding to obtain single-encapsulated resveratrol or EGCG casein particles. Wherein the concentration of sodium caseinate is 0.5% (w/w), and the concentration of active ingredient is 0.1, 0.2, 0.4, 1, 2mM in sequence.
The embedding rate of resveratrol and EGCG was determined. Table 1 shows the encapsulation efficiency of resveratrol and EGCG in the respective casein micelles.
TABLE 1 encapsulation efficiency of resveratrol or EGCG in respective casein micelles
Figure BDA0002684229640000041
Note: the difference in letters indicates that the statistical analysis was significantly different (p < 0.05).
As can be seen from table 1, the entrapment rate of the sodium caseinate micelles on resveratrol and EGCG depends on the concentration of the active ingredient in the system. When the concentration of the active ingredients is 0.1mM, the embedding rates of the casein micelle on the resveratrol and the EGCG are 65.37% and 98.93% respectively; when the concentration of EGCG is increased to 1mM, the embedding rate is not obviously changed, and when the concentration is continuously increased to 2mM, the embedding rate is reduced to 91.02%; when the concentration of the resveratrol is increased to 0.2mM, the embedding rate of the resveratrol has no obvious change, when the concentration of the resveratrol is increased to 0.4mM, the embedding rate is increased to 77.20%, and when the concentration of the active ingredients is continuously increased, the embedding rate is reduced.
Fluorescence spectra of resveratrol and EGCG were measured. Fig. 1 is a fluorescence spectrum of resveratrol and EGCG in different environments. As can be seen from FIG. 1A, the maximum fluorescence emission peak (. lamda.) of free resveratrol in watermax) At 399 nm. When in ethanol environment, the fluorescence intensity of resveratrol is enhanced by about 4.7 times than that in water, lambdamaxThe blue shifts to 379 nm. The fluorescence intensity of the resveratrol embedded in the casein micelle is 14.2 times of that of pure water, and the lambda ismax380nm indicates that the resveratrol is embedded in a hydrophobic environment and has stronger hydrophobicity than the absolute ethyl alcohol. As can be seen from FIG. 1B, the lambda of EGCG in Water and Anhydrous ethanolmax392nm and 372nm, respectively, but the fluorescence intensity in absolute ethanol is about 3 times that in water. Lambda of EGCG embedded in casein micellemaxAt 370nm, the fluorescence intensity was about 9 times higher in water, indicating that EGCG is more hydrophobic than absolute ethanol in the micro-environment of casein micelles. Thus, resveratrol or EGCG is embedded in the hydrophobic inner core of the casein micelle.
Example 2: preparation of Casein particles Co-Embedded resveratrol and EGCG
(1) Casein micelles were prepared and resveratrol and EGCG solutions were prepared according to the method of example 1.
(2) Co-embedding of resveratrol and EGCG: sequentially adding resveratrol and EGCG solution into the sodium caseinate solution at the stirring speed of 400rpm, adding each active component, and fully stirring for reaction to obtain the resveratrol and EGCG co-embedded sodium caseinate particles. Wherein the concentration of the sodium caseinate is 1% (w/w), the concentration of the resveratrol is 0.4mM, and the concentrations of the EGCG are 0.1, 0.4, 1.0 and 2.0mM in sequence.
The embedding rate of resveratrol and EGCG was determined. Table 2 shows the embedding rate of resveratrol and EGCG co-embedded in casein micelles.
TABLE 2 encapsulation efficiency of resveratrol or EGCG co-encapsulated in casein micelles
Figure BDA0002684229640000051
Note: the difference in letters indicates that the statistical analysis was significantly different (p < 0.05).
As can be seen from Table 2, in the co-embedding system, when the concentration of EGCG is equal to or lower than 0.4mM, the embedding rate of the casein micelle on the resveratrol is not influenced by the EGCG and is about 68%; when the concentration of the resveratrol is 0.4mM, the casein micelle has no obvious influence on the embedding rate of 0.1-1mM EGCG, but reduces the embedding rate of 2mM EGCG. Therefore, a concentration of 0.4mM resveratrol and EGCG was chosen for co-embedding.
And detecting the storage stability of the resveratrol in the co-embedded casein system. FIG. 2 shows the residual ratio of resveratrol in casein micelles after 30 days of storage. As can be seen from fig. 2, after 30 days of storage, in the casein system in which resveratrol was embedded alone, the residual rates of embedded and free resveratrol were 32% and 27%, respectively; after co-embedding of EGCG, the residual rates of embedded and free resveratrol in the casein system were 73% and 30%, respectively. The above results show that EGCG can significantly improve the storage stability of embedded resveratrol in a co-embedding system, but does not significantly affect the storage stability of free resveratrol.
Example 3: preparation of Mono-and Co-Encapsulated Casein System Stable Fish oil emulsion
(1) Casein particles co-embedded with resveratrol and EGCG were prepared according to the methods of examples 1 and 2. Adding fish oil into casein system, shearing at 10000rpm for 1min to obtain coarse emulsion, and homogenizing at 10 deg.C and 50MPa for 3 times to obtain final emulsion. The composition of the emulsion was: 0.5 percent of casein, 0.4mM of resveratrol and/or EGCG and 2 to 20 percent of fish oil.
The particle size distribution of the emulsion was examined. Figure 3 is a graph of the particle size distribution of emulsions with different fish oil contents. As can be seen from FIG. 2, when the fish oil content in the emulsion is 2% to 10%, the particle size of the emulsion shows a monomodal distribution, and the peak of the particle size is located near 220 nm; at fish oil contents equal to and above 15%, the emulsion exhibits a bimodal distribution with the larger particle size peak increasing significantly with increasing fish oil content.
And detecting the embedding rate of resveratrol and EGCG interface of the prepared emulsion. Table 3 shows the embedding rate of resveratrol and EGCG in the oil-water interface layer of fish oil emulsion. The detection results are as follows: with the increase of the oil content in the fish oil emulsion to 10%, the content of resveratrol and EGCG in the oil-water interface is gradually increased; when the content of the fish oil is 10 percent, the interface content of the resveratrol and the EGCG is 77.55 percent and 87.43 percent respectively, and further increasing the oil content has no obvious influence on the interface content of the two active ingredients.
TABLE 3 content of Casein-Co-Embedded resveratrol or EGCG in Fish oil-Water interface
Figure BDA0002684229640000061
Note: the difference in letters indicates that the statistical analysis was significantly different (p < 0.05).
And integrating particle size and interface content results, selecting a 10% oil content system, and detecting the stability of the fish oil in the prepared emulsion. Figure 4 is a graph showing the effect of casein co-embedding resveratrol and EGCG on fish oil oxidation. As can be seen from fig. 4, the hydroperoxide concentration and TBARS content of the fish oil emulsion stabilized by the mono-embedded and co-embedded casein systems during storage were much lower than those of the control group, indicating that the mono-embedded and co-embedded casein systems significantly improved the oxidative stability of fish oil. After 30 days of storage, the protection effects of different systems on the fish oil are from strong to weak: the resveratrol-EGCG-casein co-embedding system is an EGCG-casein single-embedding system and is a resveratrol-casein single-embedding system. Wherein, in the storage process of the first 23 days, the resveratrol-EGCG-casein co-embedding system and the EGCG-casein single-embedding system have equivalent protection effect on the fish oil, and after the storage for 23 days, the co-embedding system has better protection effect on the fish oil. The results of fig. 2 and fig. 4 show that EGCG plays a protective role on fish oil before resveratrol in the co-embedding system, and the EGCG and resveratrol play a role in turn, so that the oxidation stability of the fish oil is improved, and the storage period of the fish oil is prolonged.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.

Claims (10)

1. A method for preparing a co-embedded dual antioxidant is characterized in that casein particles are used as carriers, and two antioxidants with different solubilities are co-embedded to obtain the co-embedded dual antioxidant; the antioxidant is resveratrol and EGCG; the concentration of casein particles in the system is 0.5-1%, and the unit is g/mL; the resveratrol concentration in the system is 0.1-1.0mM, and the EGCG concentration is 0.1-1.0 mM.
2. The method according to claim 1, wherein the method comprises the steps of adding resveratrol into a casein solution, and uniformly stirring; and adding EGCG to obtain resveratrol/EGCG co-embedded double antioxidant.
3. Co-embedded dual antioxidants prepared by the process of claim 1 or 2.
4. Use of the co-embedded dual antioxidant of claim 3 in the preparation of a food, health product, pharmaceutical or cosmetic product.
5. A method of preparing a polyunsaturated fatty acid-rich emulsion by adding the co-encapsulated dual antioxidant of claim 3 to a polyunsaturated fatty acid-rich fat to produce a polyunsaturated fatty acid-rich emulsion.
6. The method according to claim 5, wherein the polyunsaturated fatty acid-rich oil comprises one or more of fish oil, antarctic krill oil, and seal oil.
7. The method according to claim 5 or 6, wherein the content of the polyunsaturated fatty acid-rich fat is 2 to 10% in g/mL.
8. Polyunsaturated fatty acid-rich emulsion obtainable by a process according to any one of claims 5 to 7.
9. Use of a polyunsaturated fatty acid-rich emulsion according to claim 8 for the preparation of a food, health product or pharmaceutical.
10. A method for extending the storage stability of fish oil by adding the co-encapsulated dual antioxidant of claim 3 to fish oil to extend the storage stability of fish oil.
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