CN113558237A - Preparation method of capsaicin-loaded two-phase network water-in-oil high internal phase emulsion - Google Patents
Preparation method of capsaicin-loaded two-phase network water-in-oil high internal phase emulsion Download PDFInfo
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- 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
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- A—HUMAN NECESSITIES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
- A23P10/35—Encapsulation of particles, e.g. foodstuff additives with oils, lipids, monoglycerides or diglycerides
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- 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
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Abstract
The invention discloses a preparation method of a capsaicin-loaded two-phase network water-in-oil high internal phase emulsion. The method adopts a pH driving method to prepare water dispersible capsaicin which is used as an inner water phase of the water-in-oil high internal phase emulsion, capsaicin microcrystals are bound in the inner phase by a gel structure of the inner water phase, meanwhile, the oil phase further prevents the migration of the capsaicin by a crystalline phase network structure, the capsaicin is not easy to leak to the oil phase, and the stability and the embedding effectiveness of the emulsion are ensured. The method prepares the stable two-phase network water-in-oil high internal phase emulsion with the water phase mass fraction of 80%, realizes high stability and high efficiency load by regulating and controlling the two-phase network, and buries the pungent flavor of the capsaicin. Meanwhile, the leakage of capsaicin in the stomach and the stimulation of the capsaicin to the stomach are avoided, the small intestine targeted delivery of the capsaicin is realized, and the biological acceptability is improved.
Description
Technical Field
The invention belongs to the technical field of food embedding and carrying, is applied to the industries of health-care food, functional food and nutrition-enriched food, and particularly relates to a preparation method of a capsaicin-loaded two-phase network water-in-oil high internal phase emulsion.
Background
With the development of socio-economy, the dietary requirements of people gradually change from satiety requirements to nutritional and health requirements. Under the guidance of the strategy of 'healthy China 2030', the national government promotes the national health construction to an important position of the national basic development strategy, and strives to meet the needs of people on health and the concerns on food safety and the like. Therefore, the development of health foods, functional foods and nutrient-enriched foods has become a topic of intense research and a focus of society.
The phytochemicals are widely concerned because of natural components and wide sources, and tea polyphenol, curcumin, carotene and the like are applied to the industries of health food and nutrition-enriched food. The capsicum is a common spice, the capsaicin is a main active ingredient in the capsicum, has physiological effects of resisting inflammation, resisting cancer, inhibiting bacteria, losing weight, regulating metabolism and the like, and is a potential natural food component.
However, the application of capsaicin in the food field still faces a great limitation. It is insoluble in water under neutral conditions and has a low biological acceptability. In addition, capsaicin has strong pungency and irritation, and oral administration of capsaicin directly easily causes stomatitis, oral mucosa ulceration and gastric mucosa ulceration. These factors all greatly limit the use of capsaicin. The current commonly used delivery systems for the encapsulation of capsaicin include oil-in-water emulsions, nanoparticles, liposomes, all based on the hydrophobic nature of the capsaicin, which are encapsulated in hydrophobic cavities to increase its aqueous solubility and to some extent reduce irritation. Oil-in-water emulsions are often used to increase the bio-acceptance of hydrophobic actives, as oil digestion can produce free fatty acids, participating in the formation of mixed micelles. While water-in-oil emulsions also theoretically have the ability to entrap hydrophobic nutrients, increasing their bioacceptability.
It has been reported in the literature that oil-based foods reduce the spicy and thermal irritation imparted by foods more than water-based foods, and that the pungent threshold for dissolution of the pungent ingredient in the oil-based foods is significantly higher than that of water-based foods. Therefore, embedding capsaicin in a water-in-oil emulsion is a subject of research significance. By high internal phase emulsion is meant an emulsion having a volume fraction of the internal phase of greater than 74% and droplets exhibiting a packed structure.
At present, no research of embedding capsaicin by adopting an oil-based system exists in the prior art, and although the capsaicin can be directly dissolved in oil, the capsaicin can cause the defects of pungent irritation, mucous membrane irritation and the like when being directly taken. Therefore, the development of an oil-based system for embedding capsaicin is needed, and the application limitation of the oil-based system in oil-based foods is solved. However, the construction of water-in-oil high internal phase emulsions requires first converting the hydrophobic capsaicin into a water dispersible capsaicin, and furthermore, it is considered that the capsaicin, as an oil soluble substance, may migrate to the oil phase during storage, resulting in ineffective encapsulation.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a preparation method of a capsaicin-loaded two-phase network water-in-oil high internal phase emulsion. According to the method, the water-dispersed capsaicin microcrystals are prepared by adopting a pH driving method and serve as an inner water phase of the water-in-oil high-inner-phase emulsion, the capsaicin microcrystals are bound in the inner phase by a gel structure of the inner water phase, meanwhile, the oil phase further prevents the capsaicin from migrating by a crystalline phase network structure, the capsaicin is not easy to leak to the oil phase, and the stability and the embedding effectiveness of the emulsion are guaranteed.
As a primary object of the present invention, the present invention provides a method for preparing a capsaicin-loaded two-phase network water-in-oil high internal phase emulsion, comprising the steps of:
(a) preparation of oil phase: heating Cera flava, PGPR, and edible vegetable oil to 75 deg.C, and mixing;
(b) preparation of the aqueous phase: dissolving capsaicin powder in 0.1M sodium hydroxide solution to obtain solution A; dissolving sodium alginate in water to obtain solution B; mixing the solution A and the solution B, and adjusting the pH to be neutral by using 1M hydrochloric acid to form water-dispersed capsaicin microcrystals as a water phase for later use;
(c) multi-factor regulation two-phase network: the dispersed oil phase was sheared at 7000rpm and the aqueous phase was slowly added dropwise. After the addition of the aqueous phase is finished, shearing is continued for 3min at 12000rpm, and a capsaicin-loaded two-phase network water-in-oil high internal phase emulsion is obtained.
According to the preparation method, in the step (a), the mass ratio of the beewax to the PGPR to the edible vegetable oil is (3-5) to (2-4) to (91-95), and preferably 3.33 to 2.67 to 94; the temperature of the heating was 75 ℃.
According to the aforementioned preparation method of the present invention, in the step (a), the edible vegetable oil is selected from any one or more of corn oil, tea oil, soybean oil, rapeseed oil, peanut oil, olive oil, sesame oil, cottonseed oil, sunflower seed oil and edible vegetable blend oil, and preferably is corn oil.
According to the preparation method of the invention, in the step (b), the mass fraction of the capsaicin in the solution A is 2%.
According to the preparation method, in the step (b), the feeding proportion of the capsaicin to the sodium alginate is (3-6 g) to (1.5-3 g); preferably 6 g: 2 g; the mass ratio of the solution A to the solution B is (3-5) to 1, preferably 3 to 1.
According to the preparation method, the mass ratio of the oil phase to the water phase is 1 to (3-4.3); preferably 1: 4.
As another object of the invention, the invention also provides a capsaicin-loaded two-phase network water-in-oil high internal phase emulsion prepared according to the preparation method.
According to the invention, the content of the internal aqueous phase of the two-phase network water-in-oil high internal phase emulsion loaded with the capsaicin is more than 80% w/w.
According to the capsaicin-loaded two-phase network water-in-oil high internal phase emulsion disclosed by the invention, the water-dispersed capsaicin microcrystal is prepared, the water-phase gel structure is bound in the internal phase, the oil-phase crystal phase network is used for further preventing the capsaicin from migrating, the capsaicin is not easy to leak to the oil phase, and the embedding effectiveness is ensured.
Further, it is another object of the present invention to provide the use of a capsaicin-loaded two-phase network water-in-oil high internal phase emulsion to avoid contact of capsaicin with gastric mucosa, target capsaicin delivery to the small intestine, and increase its bioavailability.
The preparation method of the invention has the following principle:
(1) the oil shell-oil phase adopts beeswax and edible vegetable oil (particularly corn oil), the beeswax is used as a structuring agent of an oil phase network, the characteristics of solidification temperature, gel condition and the like are considered, the mixture is used, the proportion is adjusted, the adjustment of the oil phase network structure is facilitated, the control of the small intestine digestion rate of the oil is facilitated, and the stable emulsion formation is facilitated.
(2) The capsaicin solution is mixed with the sodium alginate solution, the pH value of the system is rapidly reduced by adjusting the pH value, the solubility of the capsaicin is rapidly reduced, and the sodium alginate is used as a hydrophilic colloid to form water dispersible capsaicin from separated capsaicin crystals.
(3) The oil phase is preheated, the water phase enters the system in a slow dropwise adding mode and the temperature of the system is reduced, an oil phase crystal phase network is formed in the slow cooling process, the liquid drop migration rate is reduced, sodium alginate forms gel in the inner phase, the viscosity of the system is increased, and stable emulsion is easy to form. After the aqueous phase addition was complete, the shear rate was adjusted to 12000rpm and shearing continued for 3min to ensure complete emulsification and further reduce droplet size.
(4) The capsaicin is formed in the internal phase of the emulsion in the form of water dispersible microcrystals and is not easy to migrate due to the constraint of a sodium alginate gel network, and meanwhile, the capsaicin is further prevented from migrating by a crystal phase network structure suitable for the oil phase, so that the capsaicin is prevented from leaking to the oil phase, and the stability and the embedding effectiveness of the emulsion are ensured.
The invention has the beneficial effects that:
(1) the invention prepares the core-shell water-in-oil high internal phase emulsion with the stable water phase mass fraction as high as 80% based on the two-phase network gelation, and realizes the high stability of the emulsion and the high-efficiency load of the capsaicin by regulating and controlling the size of the capsaicin crystal.
(2) The oil shell provides a physical barrier for capsaicin, prevents the capsaicin from contacting with mucous membrane to generate stimulation, and effectively protects oral mucosa and gastric mucosa in the eating process. In the process of small intestine digestion, the oil shell is slowly digested under the action of lipase and pancreatin, and capsaicin is slowly released, so that the controllable sustained release of small intestine delivery is realized, the biological acceptability is improved, and the effective blood concentration time is prolonged.
(3) Burying the pungent flavor of capsaicin.
Drawings
FIG. 1 preparation of water dispersible capsaicin microcrystals
FIG. 2 example 1 visual representation of a sample
FIG. 3 example 2 visual representation of a sample
FIG. 4 preparation of capsaicin suspension
FIG. 5 example 3 visual representation of sample
FIG. 6H & E staining gastric section
Detailed Description
The present invention will be described in further detail with reference to specific examples.
Example 1:
(a) oil phase: heating 3.33g beeswax, 2.67g PGPR, 94g corn oil to 100g oil phase to 75 deg.C and mixing;
(b) water phase: dissolving 6g capsaicin powder in 294g 0.1M sodium hydroxide aqueous solution to obtain solution A; 2g of sodium alginate powder was dissolved in 98g of water to obtain solution B. Mixing solution A and solution B, and adjusting pH to 7.0 with 1M hydrochloric acid to obtain 400g water phase;
(c) multi-factor regulation two-phase network: the dispersed oil phase was sheared at 7000rpm and the aqueous phase was slowly added dropwise. After the addition of the aqueous phase is finished, shearing is continued for 3min at 12000rpm, and a capsaicin-loaded two-phase network water-in-oil high internal phase emulsion is obtained.
Example 2:
(a) oil phase: heating 1.67g beeswax, 2.67g PGPR, 95.66g corn oil and 100g oil phase to 75 deg.C, and mixing;
(b) water phase: dissolving 6g capsaicin powder in 294g 0.1M sodium hydroxide aqueous solution to obtain solution A; 2g of sodium alginate powder was dissolved in 98g of water to obtain solution B. Mixing solution A and solution B, and adjusting pH to 7.0 with 1M hydrochloric acid to obtain 400g water phase;
(c) multi-factor regulation two-phase network: the dispersed oil phase was sheared at 7000rpm and the aqueous phase was slowly added dropwise. After the addition of the aqueous phase is finished, shearing is continued for 3min at 12000rpm, and a capsaicin-loaded two-phase network water-in-oil high internal phase emulsion is obtained.
Example 3:
(a) oil phase: heating 3.33g beeswax, 2.67g PGPR, 94g corn oil to 100g oil phase to 75 deg.C and mixing;
(b) water phase: dissolving 6g capsaicin powder in 394g 0.1M sodium hydroxide aqueous solution, and adjusting pH to neutral with 1M hydrochloric acid to obtain 400g water phase;
(c) multi-factor regulation two-phase network: the dispersed oil phase was sheared at 7000rpm and the aqueous phase was slowly added dropwise. After the addition of the aqueous phase is finished, shearing is continued for 3min at 12000rpm, and a capsaicin-loaded two-phase network water-in-oil high internal phase emulsion is obtained.
And (3) effect measurement:
1. evaluation of emulsion stability:
the formation of dispersible capsaicin crystallites is recorded and the particle size is determined. After the emulsion is prepared, standing and storing for 28 days, and shooting a visual picture.
And (4) analyzing results:
example 1 with water dispersible capsaicin microcrystals as the internal aqueous phase, as shown in fig. 1, the solubility of capsaicin decreases rapidly during the decrease of pH, and sodium alginate as a hydrocolloid forms the precipitated capsaicin into water dispersible capsaicin with a particle size of 1191.67 soil of 6.43nm, indicating that water dispersible capsaicin microcrystals are obtained. The oil phase has a proper gel structure, an oil phase crystalline phase network is formed outside the liquid drop along with the reduction of the temperature in the shearing process, the viscosity is increased, the migration of the liquid drop is reduced, and a two-phase network water-in-oil high internal phase emulsion with certain viscoelasticity and plasticity can be prepared, as shown in figure 2, the emulsion is stored for 28 days at normal temperature without water separation, and the emulsion stability is good.
In example 2, water dispersible capsaicin microcrystal is used as an internal water phase as in example 1, but the content of beeswax in an oil phase is low, the network of the crystal phase of the oil phase is weak, the viscosity is low, droplets are easy to migrate, a freshly prepared emulsion is fluid, and oil-water separation is caused after standing for 30min as shown in figure 3, so that the emulsion is poor in stability.
Example 3 with capsaicin suspension as the internal aqueous phase, the pH of the capsaicin solution was adjusted directly to neutral as shown in FIG. 4, and a significant large particle wall build-up was seen. Even if the oil phase has a proper gel structure, the formation of the emulsion is influenced in the shearing process due to the large suspended particles, the freshly prepared emulsion is fluid, and the emulsion is poor in stability as shown in figure 5, and oil and water are separated after standing for 15 min.
2. Storage stability
Storing the high internal phase emulsion sample in a constant temperature environment at 25 ℃ for 28 days, taking 10g of the high internal phase emulsion sample, diluting the high internal phase emulsion sample to 50g by using corn oil, and centrifuging the high internal phase emulsion sample at 15000rpm for 60 min. Taking 0.5mL of oil layer separated after centrifugation, adding 4.5mL of ethanol for dilution, vortexing for 2min, and measuring the content of capsaicin leaked to the oil phase by using high performance liquid chromatography, thereby judging the change of the encapsulation efficiency during storage at 25 ℃.
Encapsulation efficiency (capsaicin content/total capsaicin added amount in oil phase) 100
And (4) analyzing results:
the emulsion of the embodiment 1 has an oil phase gel structure and a water phase gel structure, the emulsion has good stability, and the emulsion can still maintain good plasticity after being stored for 28 days at 25 ℃ without oil-water separation and other unstable phenomena. The capsaicin microcrystals are bound in the water-phase gel structure and are not easy to migrate, and the oil-phase lattice network further prevents the migration of the capsaicin, so that a high encapsulation rate can be still maintained in the long-term storage process.
Example 2 had poor emulsion stability, oil-water separation after 30min standing, and no encapsulation efficiency was determined.
Example 3 had poor emulsion stability, oil and water separated upon standing for 15min, and no encapsulation efficiency was determined.
3. Evaluation of biological acceptability:
taking 1.2g of a high internal phase emulsion sample, adopting an in vitro digestion model, sequentially carrying out oral cavity-stomach-small intestine digestion, taking 1mL of digestive juice after small intestine digestion, centrifuging at 12000rpm for 30min, taking 0.5mL of micelle layer, adding 0.5mL of ethanol, and carrying out vortex oscillation for 2min to be used for determining the content of capsaicin by high performance liquid chromatography.
And (4) analyzing results:
example 1 has a suitable oil phase gel structure, which slowly festers under lipase digestion during digestion, and lipolyzes into fatty acids that can participate in the formation of mixed micelles. The capsaicin is slowly released, the specific surface area of contact between the capsaicin microcrystal and the bile salt and the fatty acid is large, and a mixed micelle is easy to form. Thus, example 1 has a significantly higher bioavailability than the water dispersible capsaicin.
Example 2 has poor emulsion stability, is in a fluid state, is easily dispersed at 37 ℃, and capsaicin leaks out of the stomach and is precipitated as large-particle crystals under the action of gastric acid, so that capsaicin is not easily formed into mixed micelles in the digestion stage of the small intestine. And the oil phase is degraded into fatty acid which can participate in the formation of mixed micelle under the digestion of lipase, so the biological acceptability of the embodiment 2 is higher than that of the water dispersible capsaicin microcrystal but lower than that of the embodiment 1.
Example 3 has poor emulsion stability, is in a fluid state, is easily dispersed at 37 ℃, has capsaicin suspended in larger particles, is not easy to form mixed micelles, has capsaicin leaked in the stomach in advance, is precipitated as large-particle crystals under the action of gastric acid, and causes the capsaicin to be difficult to form mixed micelles in the digestion stage of the small intestine. And the oil phase is lipolytic into fatty acid which can participate in the formation of mixed micelle under the digestion of lipase. Thus, the bioacceptance of example 3 is higher than the water dispersible capsaicin microcrystals, but lower than example 1.
4. Evaluation of animal experiments
A C57 male mouse (18-22g) was selected as an animal model to evaluate the protective effect of the embedding of the emulsion on the gastric mucosa. The total amount of the feed was 5 groups, wherein group A was fed with physiological saline, group B was fed with water dispersible capsaicin, group C was fed with the sample of example 1, group D was fed with the sample of example 2 prepared freshly, group E was fed with the sample of example 3 prepared freshly, and the capsaicin intake was 70 mg/day for 5 days. After five days, the stomach is fasted for 12 hours, the whole stomach is taken, the content is removed, the stomach is washed by physiological saline and then fixed in 10% formaldehyde solution, and then the stomach is transferred to paraffin for fixation. The gastric sections were observed by H & E staining, and the condition of the gastric mucosa was observed, and the results are shown in FIG. 6.
And (4) analyzing results:
the group A is blank control group, and is fed with normal saline, so that the surface of the stomach tissue is smooth and has no congestion and fester, and the stomach tissue section presents complete stomach mucous membrane structure.
Group B is a positive control group, and when water dispersible capsaicin is fed, obvious blood streak is found on the surface of stomach tissue, and obvious fester is found in the stomach tissue section.
The group C is the feeding group of the example 1, the surface of the stomach tissue is smooth and has no congestion and fester, and the section of the stomach tissue presents a complete stomach mucous membrane structure. The emulsion sample has good plasticity and anti-dilution capability, can resist dilution in the stomach, and reduces the contact of liquid drops with the mucous membrane of the stomach. Meanwhile, the oil phase crystalline phase network prevents the capsaicin from leaking in the stomach, and mucous membrane stimulation caused by contact of the capsaicin and the stomach is avoided. The capsaicin microcrystals are bound in the water-phase gel network and are not easy to migrate to the oil phase. Thus, example 1 can effectively avoid irritation of the gastric mucosa by capsaicin.
Group D was the freshly prepared group fed in example 2, and it was seen that there were significant blood streaks on the surface of the stomach tissue and significant ulceration in sections of the stomach tissue. This is because example 2 has poor emulsion stability, is in a fluid state, has poor anti-dilution performance at body temperature, is easy to disperse, is easy to leak capsaicin, and has a large contact area with the gastric mucosa, resulting in irritation of the gastric mucosa.
Group E was the freshly prepared group fed in example 3, and it was seen that there were significant blood streaks on the surface of the stomach tissue and significant ulceration in sections of the stomach tissue. This is because example 3 has poor emulsion stability, is in a fluid state, has poor anti-dilution performance at body temperature, is easy to disperse, is easy to leak capsaicin, and has a large contact area with the gastric mucosa, resulting in irritation of the gastric mucosa.
Claims (9)
1. A preparation method of a capsaicin-loaded two-phase network water-in-oil high internal phase emulsion is characterized by comprising the following steps:
(a) preparation of oil phase: heating Cera flava, PGPR, and edible vegetable oil to 75 deg.C, and mixing;
(b) preparation of the aqueous phase: dissolving capsaicin powder in 0.1M sodium hydroxide solution to obtain solution A; dissolving sodium alginate in water to obtain solution B; mixing the solution A and the solution B, and adjusting the pH to be neutral by using 1M hydrochloric acid to form water-dispersed capsaicin microcrystals as a water phase for later use;
(c) multi-factor regulation two-phase network: the dispersed oil phase was sheared at 7000rpm and the aqueous phase was slowly added dropwise. After the addition of the aqueous phase is finished, shearing is continued for 3min at 12000rpm, and a capsaicin-loaded two-phase network water-in-oil high internal phase emulsion is obtained.
2. The preparation method according to claim 1, wherein in the step (a), the mass ratio of the beeswax to the PGPR to the edible vegetable oil is (3-5) to (2-4) to (91-95), and the ratio is preferably 3.33 to 2.67 to 94; the temperature of the heating was 75 ℃.
3. The method according to claim 1, wherein in step (a), the edible vegetable oil is selected from one or more of corn oil, tea oil, soybean oil, rapeseed oil, peanut oil, olive oil, sesame oil, cottonseed oil, sunflower seed oil, and edible vegetable blend oil, preferably corn oil.
4. The method according to claim 1, wherein in step (b), the percentage by mass of capsaicin in solution A is 2%.
5. The method as claimed in claim 1, wherein in step (b), the charging ratio of the capsaicin to the sodium alginate is (3-6 g) to (1.5-3 g); preferably 6 g: 2 g: the mass ratio of the A liquid to the B liquid is (3-5): 1, preferably 3: 1.
6. The preparation method of claim 1, wherein the mass ratio of the oil phase to the water phase is 1 to (3-4.3); preferably 1: 4.
7. A capsaicin-loaded two-phase network water-in-oil high internal phase emulsion prepared according to the preparation method of any one of claims 1 to 6.
8. The capsaicin-loaded two-phase network water-in-oil high internal phase emulsion of claim 7, wherein the internal aqueous phase content is greater than 80% w/w.
9. Use of a capsaicin-loaded biphasic network water-in-oil high internal phase emulsion according to claim 8, to avoid contact of the capsaicin with gastric mucosa, to target capsaicin for delivery to the small intestine, and to increase its bioavailability.
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| CN115053927A (en) * | 2022-06-16 | 2022-09-16 | 长春职业技术学院 | Preparation method of functional two-phase conversion network structure emulsion |
| CN117122044A (en) * | 2023-08-25 | 2023-11-28 | 合肥工业大学 | Double gel and preparation method and application thereof |
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| CN102871936A (en) * | 2012-11-05 | 2013-01-16 | 上海相宜本草化妆品股份有限公司 | Nano-carrier loaded with rhodiola rosea extract and preparation method and application thereof |
| CN104042571A (en) * | 2014-06-25 | 2014-09-17 | 江苏大学 | Method for preparing capsaicin-loaded pH sensitive gel microsphere, and gel microsphere prepared by same |
| CN111820291A (en) * | 2020-07-29 | 2020-10-27 | 暨南大学 | Water-in-oil type high internal phase Pickering emulsion and preparation method and application thereof |
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| CN102871936A (en) * | 2012-11-05 | 2013-01-16 | 上海相宜本草化妆品股份有限公司 | Nano-carrier loaded with rhodiola rosea extract and preparation method and application thereof |
| CN104042571A (en) * | 2014-06-25 | 2014-09-17 | 江苏大学 | Method for preparing capsaicin-loaded pH sensitive gel microsphere, and gel microsphere prepared by same |
| CN111820291A (en) * | 2020-07-29 | 2020-10-27 | 暨南大学 | Water-in-oil type high internal phase Pickering emulsion and preparation method and application thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115053927A (en) * | 2022-06-16 | 2022-09-16 | 长春职业技术学院 | Preparation method of functional two-phase conversion network structure emulsion |
| CN117122044A (en) * | 2023-08-25 | 2023-11-28 | 合肥工业大学 | Double gel and preparation method and application thereof |
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