CN114287625B

CN114287625B - Carotenoid preparation and application thereof

Info

Publication number: CN114287625B
Application number: CN202111682238.3A
Authority: CN
Inventors: 李倩; 李晓贺; 耿佳鑫; 陈剑彬; 范超; 吴文忠
Original assignee: Innobio Corp ltd
Current assignee: Innobio Corp ltd
Priority date: 2021-12-28
Filing date: 2021-12-28
Publication date: 2024-04-05
Anticipated expiration: 2041-12-28
Also published as: CN114287625A

Abstract

The invention discloses a carotenoid preparation and application thereof, wherein the preparation is prepared by mixing pretreated carotenoid and pretreated gelation wall material, and carrying out emulsification treatment and granulation to obtain powder or granule products; wherein the preparation method of the pretreated carotenoid comprises the following steps: mixing carotenoid with 3-5 times of 50-70% ethanol water solution, stirring at 40-50deg.C for at least 20min, high-speed shearing for dispersion, adding antioxidant, removing solvent at 70-80deg.C until ethanol residue is less than 10ppm, and simultaneously water content of crystal is 10-30%. The product produced by the method can not only reduce pigment dissolution, but also slow release, stability and effective maintenance of biological activity. Can be widely applied in the fields of food, beverage, health care products, medicines and the like.

Description

Carotenoid preparation and application thereof

Technical Field

The invention relates to the technical field of microparticle preparation, in particular to a carotenoid preparation and application thereof.

Background

Carotenoids (carotenoids) are a class of polyenes that are yellow, orange-red or red, generally composed of 8 isoprenoid units, and have the formula C ₄₀ H ₅₆ . Carotenoids, which are well known to have beneficial effects on physical health, are physiological antioxidants that block lipid peroxidation and thereby protect the follicular and uterine steroidogenic cells from oxidation. The carotenoid is provitamin A, and has effects in preventing night blindness, resisting oxidation, preventing cancer, and enhancing tinting strength. However, carotenoids are insoluble in water, but have low solubility in fats and oils, and are unstable to light, oxygen, and heat, limiting their use. Conventional methods increase the bioavailability and also the coloring power of carotenoids by microencapsulating them to form an encapsulated product, e.g., some beautiful cakes, beverages, all of which are derived from carotenoids.

At the same time, the improvement of the coloring ability brings about troubles such as the product being easily dyed on hands, clothes and even on the face, and the tongue surface and the cup are dyed after the carotenoid product is taken, thereby bringing about a bad experience to people. None of the methods can maintain the biological activity of carotenoid, reduce the dyeing ability, etc., and is better used by people, which is a problem that researchers in the field think all the time. A common solution to this problem is to crosslink gelatin or protein to give crosslinked beads.

For example, patent GB993138 discloses a method for stabilizing gelatin-containing vitamin products, wherein formaldehyde, glutaraldehyde or the like is used as a crosslinking agent, and heat treatment is performed.

Patent CN1283454a provides a method for preparing small beads of fat-soluble material, using radiation or glutaminase for cross-linking of gelatin, followed by spray drying into a starch powder.

Patent CN1764439a provides a method for preparing crosslinked bright beads, crosslinked for 30 seconds to 30 minutes using 90-140 ℃.

The main problem with these patents is that crosslinking is carried out using high temperatures and for too long a time, thereby destroying the labile fat-soluble components or carotenoids.

Patent CN1303670A provides a powdery stable vitamin and/or carotenoid product and a preparation method thereof, and uses alkali metal phosphate cross-linking agent to cross-link protein materials such as gelatin, casein and the like, so as to achieve the effect of insolubility in water at 100 ℃ for 3 min. Although it is claimed to reduce the temperature of thermal crosslinking, the condition of heating temperature of 55 to 180 ℃ is still used in the actual production process.

The above patent solves or partially solves the problem of carotenoid dissolution in water, but uses gelatin and protein, and the obvious gelatin and protein can partially achieve the purpose of reducing pigment dissolution after crosslinking. However, the prior art does not teach how to use other types of wall materials to prepare products of non-staining carotenoid formulations.

Disclosure of Invention

Aiming at the defects in the prior art, the invention provides a carotenoid preparation prepared by using non-gelatin and protein raw materials as wall materials and application thereof, which can effectively reduce the coloring capability of carotenoid and still maintain the bioactivity of carotenoid application.

The invention provides a carotenoid preparation, which is prepared by mixing pretreated carotenoid and pretreated gelation wall material, emulsifying and granulating to obtain powder or granule product;

wherein the preparation method of the pretreated carotenoid comprises the following steps: mixing carotenoid with 3-5 times of 50-70% ethanol water solution, stirring at 40-50deg.C for at least 20min, high-speed shearing for dispersion, adding antioxidant, removing solvent at 70-80deg.C until ethanol residue is less than 10ppm, and simultaneously water content of crystal is 10-30%.

For the technical solutions described above, it is preferred that said carotenoid is selected from lutein and fatty acid esters thereof, zeaxanthin, lycopene, alpha-carotene, beta-carotene, canthaxanthin, astaxanthin or mixtures thereof.

The above-mentioned components and their mixture are mixed according to any ratio.

For the technical scheme, preferably, the total pigment content of the carotenoid is more than 80% after pretreatment; more preferably from lutein or fatty acid esters thereof, zeaxanthin, beta-carotene or mixtures thereof; most preferred is a mixture of lutein or its fatty acid esters, zeaxanthin and beta-carotene mixed in the weight ratio of (1-3): 1-3.

For the above described technical scheme, it is preferred that the zeaxanthin contains two isomers, namely (3R, 3 'R) -zeaxanthin and (3R, 3' S) -zeaxanthin; wherein the ratio of (3R, 3 'R) -zeaxanthin to (3R, 3' S) -zeaxanthin is 5% -15%:95% -85%.

For the above technical solution, preferably, the preparation method of the pretreated gelled wall material is: mixing the wall material and the carbohydrate according to the weight ratio of 1-5:1, preparing an aqueous solution with the solid content of 50-70%, stirring and dispersing at 50-70 ℃, stirring at 80-90 ℃ for 35-50min, cooling to 60-65 ℃ and treating for 100-150min, preferably 110-130min.

For the technical scheme, preferably, the weight ratio of the wall material to the carbohydrate is 1-3:1; the most preferred weight ratio is 3:1.

For the above technical solution, preferably, the wall material is at least one selected from sodium starch octenyl succinate, acacia and cellulose derivatives; most preferred is sodium starch octenyl succinate.

For the above described embodiments, preferably, the carbohydrate is selected from monosaccharides of not more than 10 carbons joined by glycosidic linkages to form a straight or branched chain sugar, such as, but not limited to, sucrose, glucose syrup, xylose, isomaltooligosaccharide, fructooligosaccharide, solid corn syrup or mixtures thereof. Among them, glucose syrup having a solid content of 50 to 90% and sucrose or a mixture thereof in an arbitrary ratio are preferable.

For the technical solutions described above, it is preferred that the granulation process comprises spray drying, fluid drying, etc. to obtain a powder or granulate product.

For the technical solutions described above, it is preferred that the amount of gelled wall material is calculated on the basis of the final product mass of the carotenoid preparation and is 40-70%, preferably 50-70% of the final product mass.

For the technical solutions described above, preferably, the antioxidant is selected from ascorbic acid, ascorbyl palmitate, sucrose fatty acid ester, tocopherol, fatty acid ascorbate, butylhydroxytoluene (BHT), butylhydroxyanisole (BHA), propyl gallate, tert-butylhydroxyquinoline or mixtures thereof; more preferably: ascorbic acid, ascorbyl palmitate and sucrose fatty acid ester in the weight ratio of 2-5:0.1-3: 0.1-3.

For the technical solutions described above, it is preferred that the antioxidant is used in an amount of 5-30% by weight of the carotenoid. More preferably 18-28%.

For the technical scheme, preferably, the carotenoid preparation has pigment dissolution rate of less than 5% in water.

For the technical scheme, preferably, the carotenoid preparation has a certain slow release effect, and the release speed in gastrointestinal fluid is 0.5h < 35%, and 4h > 90%.

The second aspect of the invention provides the application of the non-staining carotenoid preparation, including the application in the fields of food, beverage, health care products, medicines and the like; especially soft sweets, solid beverages and liquid beverages, and can be applied to eye gel and eye drops.

Compared with the prior art, the invention has the following beneficial effects:

1. after the treatment by the method provided by the invention, the product has the characteristic of reducing pigment dissolution, and is especially suitable for being applied to products requiring nutrient visualization effect.

2. After the treatment by the method provided by the invention, the product has the characteristic of slow release, and the product is better stored in the stomach from the other aspect, so that the acid resistance is realized.

3. After the carotenoid is pretreated, the stability is improved, and the biological activity of the carotenoid application can be still maintained.

4. The organic solvent is not used in the operation process, and the preparation process is environment-friendly.

5. The non-gelatin and protein raw materials are used as wall materials, so that the method for preparing the non-staining carotenoid preparation is enriched.

Drawings

FIG. 1 shows that the products prepared by the methods of example 2 and comparative example 4 of the present invention are applied to soft candy, a is the transparent appearance of the carotenoid prepared by the method of the present invention without impregnating the soft candy, B is the beta-carotene product B prepared by the method of comparative example 4, the soft candy is dyed red, and the transparency of the soft candy is reduced.

Detailed Description

The present invention will be further described with reference to examples, but it should be understood that the scope of the present invention is not limited by the examples.

In the present invention, percentages and percentages are by mass unless explicitly stated otherwise. Unless otherwise specified, all experimental procedures used are conventional and all materials, reagents, etc. used are commercially available.

The non-staining carotenoid preparation of the invention can also be selectively added with one or more of the following components according to the conventional dosage in the field:

(1) Water-soluble ingredients such as, but not limited to, glucose, lactose, isomaltooligosaccharide, polyethylene glycol, sodium carboxymethyl cellulose, solid glucose syrup.

(2) Surfactants are used to solve the problem that products made of water insoluble fats or waxy materials typically float on the water surface, increasing the water dispersibility of the product. The surfactant may be, for example, but not limited to, tween 60, tween 80 or sucrose fatty acid ester.

(3) Examples of binders include, but are not limited to, povidone, glycerol, propylene glycol, polyglycerin fatty acid esters, soluble soybean polysaccharides, and sodium carboxymethyl cellulose.

(4) Suspending agents such as, but not limited to, guar gum, xanthan gum, sodium alginate, hydroxypropyl methylcellulose, gellan gum, carrageenan.

(5) Diluents such as, but not limited to, starch, maltodextrin, dibasic calcium phosphate.

(6) Stabilizers, such as but not limited to sodium lactate, sodium citrate, magnesium carbonate, sodium bicarbonate, microcrystalline cellulose.

(7) Glidants such as, but not limited to, silicon dioxide, corn starch, calcium silicate.

(8) Antioxidants, such as but not limited to vitamin E, vitamin C and derivatives thereof.

(9) Acidity regulators, such as but not limited to citric acid, lactic acid, malic acid.

The following method is adopted to measure and evaluate the product.

The method for measuring the pigment dissolution rate comprises the following steps: 1g of the product is taken, 50mL of water is added, the temperature is 90 ℃, the rotating speed is 100, stirring and dissolution are carried out for 30min, then the mixture is filtered and transferred into a volumetric flask, 30mL of water is used for washing once, the filtrates are combined, and the OD value of the maximum absorption wavelength is measured after the volume is fixed. Pigment dissolution was (OD value/product mass) ×100%.

The method for evaluating the acceleration stability of the product is a method provided by Chinese pharmacopoeia: the pigment content was measured at 40℃and 75% RH for various times to determine the stability, and the pigment retention was used to represent the stability of the product. Pigment retention is the ratio of product content to initial content at various times, expressed as a percentage.

The release assay according to the present invention was carried out in accordance with DELAYED-RELEASE DOSAGE FORMS method B, with reference to USP < 711 > DISOLUTIO, using Apparatus 2 at a rotation speed of 50rpm, wherein a 0.1N hydrochloric acid solution was selected as a release medium within two hours and a phosphate buffer having a pH of 6.8 was selected as a release medium within 2 to 8 hours.

Example 1 Effect of Crystal treatment on Crystal stability

(1) 160g of zeaxanthin crystals and 4 times of 60% ethanol water solution are mixed, stirred for 30min at 45 ℃, sheared and dispersed at 10000 revolutions at high speed, 28g of ascorbic acid, 10g of ascorbyl palmitate, 10g of sucrose fatty acid ester are added, the solvent is removed at 75 ℃, the ethanol residue is 8ppm, and the water content of the crystals is 12.3%, thus obtaining zeaxanthin crystals A.

(2) 160g of zeaxanthin crystals and 4 times of 60% ethanol water solution are mixed, stirred for 30min at 45 ℃, sheared and dispersed at 10000 revolutions at high speed, 28g of ascorbic acid and 10g of ascorbyl palmitate are added, the solvent is removed at 75 ℃, the ethanol residue is 55ppm, and the water content of the crystals is 25%, thus obtaining zeaxanthin crystals B.

(3) 160g of zeaxanthin crystals and 8 times of 80% ethanol water solution are mixed, stirred for 30min at 45 ℃, sheared and dispersed at 10000 revolutions at high speed, 28g of ascorbic acid, 10g of ascorbyl palmitate, 10g of sucrose fatty acid ester are added, the solvent is removed at 75 ℃, 155ppm of ethanol residues is dissolved, and the water content of the crystals is 32%, so that zeaxanthin crystals C are obtained.

(4) 160g of zeaxanthin crystals, 28g of ascorbic acid, 10g of ascorbyl palmitate, 10g of sucrose fatty acid ester were mixed to obtain zeaxanthin crystals D.

(5) The above zeaxanthin crystals A to D were heated at 60℃to measure pigment retention at various times, and the results were shown in Table 1 below:

TABLE 1 pigment retention at various times

	A	B	C	D
					0	100％	100％	100％	100％
1h	95.4％	88.2％	60.1％	55.2％
					2h	93.1％	65.2％	55.0％	40.4％
4h	90.2％	55.0％	35.0％	28.1％

In addition, a comparative experiment was performed using zeaxanthin containing different isomer ratios, namely: the zeaxanthin contains two isomers of (3R, 3 'R) -zeaxanthin and (3R, 3' S) -zeaxanthin, and the weight ratio of the two isomers of the zeaxanthin is more than 80 percent; and the weight ratio between the two isomers of (3R, 3 'R) -zeaxanthin and (3R, 3' S) -zeaxanthin is 5-15%: within the range of 95-85%, the result of step (1) is not affected.

Example 2

Mixing lutein crystal 200g with 3 times of 60% ethanol water solution, stirring at 45deg.C for 30min, shearing and dispersing at 10000 r, adding ascorbic acid 20g, ascorbyl palmitate 1g, sucrose fatty acid ester 1g, removing solvent at 75deg.C, dissolving ethanol residue 7ppm, water content of the crystal 10%, and freezing at-20deg.C for use. 583g of sodium starch octenyl succinate and 195g of glucose are prepared into an aqueous solution with 50% of solid content, and after stirring and dispersing at 60 ℃, the temperature is raised to 90 ℃ and stirring is carried out at constant speed for 35min. Cooling to 60deg.C, and stirring for 100min. Mixing the gelatinized wall material with the treated lutein crystal, stirring, emulsifying, and spray drying. The lutein product A with pigment dissolution of 3.1% and release of 30.5% and 103.3% in 30min and 4h is obtained. The release rates at various times are shown in Table 2 below:

TABLE 2 Release degree at various times

Time	Degree of release	Time	Degree of release
				10min	10.0％	3h	101.6％
20min	16.0％	4h	103.3％
				30min	30.5％	6h	101.6％
1h	40.2％	8h	101.6％
				2h	89.4％

Example 3

Mixing 233g of beta carrot crystals with 5 times of 50% ethanol water solution, stirring for 40min at 40 ℃, shearing and dispersing at 10000 revolutions at high speed, adding 17g of ascorbic acid, 25.5g of ascorbyl palmitate, 25.5g of sucrose fatty acid ester, removing solvent at 70 ℃, removing 5ppm of ethanol soluble residue, keeping the water content of the crystals at 15%, and freezing at-20 ℃ for later use. 560g of sodium starch octenyl succinate and 140g of glucose are prepared into an aqueous solution with 70% of solid content, and after stirring and dispersing at 50 ℃, the temperature is raised to 80 ℃ and stirring is carried out at constant speed for 50min. Cooling to 65deg.C, and stirring for 120min. Mixing the gelatinized wall material with the treated lutein crystal, stirring, emulsifying, and spray drying. Beta carrot product A with 2.3% of pigment dissolution and 28.3% and 100.2% of release after 30min and 4h is obtained. The release rates at various times are shown in Table 3 below:

TABLE 3 Release degree at various times

Time	Degree of release	Time	Degree of release
				10min	7.9％	3h	101.6％
20min	15.1％	4h	100.2％
				30min	25.3％	6h	101.6％
1h	39.4％	8h	102.2％
				2h	82.9％

Example 4

Mixing 106g of beta carrot crystals, 212g of lutein ester crystals, 106g of zeaxanthin crystals and 4 times of 70% ethanol water solution, stirring for 55min at 50 ℃, then shearing and dispersing at 10000 revolutions at high speed, adding 73g of ascorbic acid and 1.5g of ascorbyl palmitate, 1.5g of sucrose fatty acid ester, removing the solvent at 80 ℃, removing 3ppm of ethanol soluble residue, keeping the water content of the crystals at 30%, and freezing at-20 ℃ for later use. 416.7g of sodium starch octenyl succinate and 83.3g of glucose syrup are prepared into an aqueous solution with 60% of solid content, and after stirring and dispersing at 70 ℃, the temperature is raised to 85 ℃ and stirring is carried out at constant speed for 45min. Cooling to 63 deg.C, and stirring for 130min. Mixing the gelled wall material with the treated composite crystal, stirring, emulsifying, and spray drying. Lutein ester, zeaxanthin and beta carrot 2:1:1 product A are obtained, the pigment dissolution rate is 3.5%, and the release rate is 22.4% and 99.7% after 30min and 4 h. The release rates at various times are shown in Table 4 below:

TABLE 4 Release degree at various times

Time	Degree of release	Time	Degree of release
				10min	10.2％	3h	97.0％
20min	17.2％	4h	99.7％
				30min	28.3％	6h	99.9％
1h	41.4％	8h	99.7％
				2h	79.9％

Comparative example 5

200g of beta-carotene crystal and 3 times of 60% ethanol water solution are mixed, stirred for 30min at 45 ℃, sheared and dispersed at 10000 revolutions at high speed, 20g of ascorbic acid, 1g of ascorbyl palmitate and 1g of sucrose fatty acid ester are added, the solvent is removed at 75 ℃, the ethanol solution residue is 7ppm, the water content of the crystal is 12.8%, and the crystal is frozen at-20 ℃ for standby. 583g of sodium starch octenyl succinate and 195g of glucose are prepared into an aqueous solution with 50% of solid content, stirred and dissolved at 60 ℃, the beta-carotene crystal is added, stirred, emulsified and spray dried. The beta-carotene product B is obtained, and the pigment dissolution rate is 65.8%. The release rate of the composition is 99.1% and 98.9% after 30min and 4 h.

In contrast, the wall material which is not subjected to gelation treatment has improved chromaticity and poor slow release effect.

Comparative example 6

Mixing 200g of lutein ester crystal with 3 times of 60% ethanol water solution, stirring at 45 ℃ for 30min, shearing and dispersing at 10000 r high speed, adding 20g of ascorbic acid, 1g of ascorbyl palmitate and 1g of sucrose fatty acid ester, removing solvent at 75 ℃, removing ethanol residue by 5.3ppm, keeping the water content of the crystal at 25%, and freezing at-20 ℃ for standby. 583g of sodium starch octenyl succinate and 195g of glucose are prepared into an aqueous solution with 50% of solid content, and after stirring and dispersing at 60 ℃, the temperature is raised to 100 ℃ and stirring is carried out at constant speed for 60min. Mixing the gelled wall material with the treated lutein ester crystal, stirring, emulsifying, and spray drying. The lutein ester product A with a pigment dissolution rate of 85.2% is obtained. The release rates for 30min and 4h are 97.7% and 102.3%.

In contrast, the treatment method performed under conditions other than the gelation method improved the chromaticity of the product and deteriorated the slow release effect.

Comparative example 7

200g of lutein crystal, 20g of ascorbic acid, 1g of ascorbyl palmitate and 1g of sucrose fatty acid ester are added and mixed, 583g of starch sodium octenyl succinate and 195g of glucose syrup are prepared into a 50% solid content aqueous solution, and after stirring and dispersing at 60 ℃, the temperature is raised to 90 ℃ and stirring is carried out at constant speed for 35min. Cooling to 60deg.C, and stirring for 100min. Mixing the gel wall material with the mixed lutein crystal, stirring, emulsifying, and spray drying. The lutein product B with pigment dissolution of 33.2% is obtained. The release rate of the composition is 90.1% and 95.5% after 30min and 4 h.

In contrast, the crystals were not pretreated, and the chromaticity and release of the product were both poor.

Comparative example 8

Mixing lutein crystal 200g with 3 times of 60% ethanol water solution, stirring at 45deg.C for 30min, shearing and dispersing at 10000 r, adding ascorbic acid 20g, ascorbyl palmitate 1g, sucrose fatty acid ester 1g, removing solvent at 75deg.C, dissolving ethanol residue 7ppm, water content of the crystal 10%, and freezing at-20deg.C for use. 583g of corn starch and 195g of glucose are prepared into an aqueous solution with 50% of solid content, and after stirring and dispersing at 60 ℃, the temperature is raised to 90 ℃ and stirring is carried out at constant speed for 35min. Cooling to 60deg.C, and stirring for 100min. Mixing the gelatinized wall material with the treated lutein crystal, stirring, emulsifying, and spray drying. The lutein product C is obtained, the pigment dissolution rate is 73.5%, and the release rate is 99.5% and 101.3% after 30min and 4 h.

In contrast, the replacement of sodium starch octenyl succinate with corn starch is not effective.

Effect example 9

Lutein, zeaxanthin and beta-carotene were prepared according to the method of patent 201711456450.1 in a weight ratio of 1:1:1 to obtain composite product 1, lutein, zeaxanthin and beta-carotene were obtained according to the method of example 2 in a weight ratio of 1:1:1 to obtain composite product 2, and the comparison parameters of the two products are shown in table 5 below:

table 5 comparative parameters for two products

Effect example 10: evaluation of Soft candy application

Weighing 8g of gelatin, 44g of white granulated sugar and 55g of glucose syrup, adding water with 20% of solid matters, stirring for dissolution, decocting sugar at 120 ℃, decocting until the solid matters are about 85%, and regulating the pH to 3-4; solution I was obtained.

20g of lutein product A prepared according to the method of example 2 or beta carotene product B prepared according to the method of example 5 are respectively added into the solution I and stirred uniformly. The temperature is kept at 90 ℃ for 40min. Injection molding and drying. The appearance is shown in picture 1. It can be seen that the lutein product A has no dyeing phenomenon in the soft candy and is completely stored in the soft candy, so that the nutrition visualization effect is realized. And beta-carotene product B stained the gum red and the transparency of the gum was reduced.

Effect example 11: evaluation of solid beverage applications

The lutein product a prepared by the method of example 2 and the beta-carotene product B prepared by the method of example 5 were respectively mixed with appropriate amounts of citric acid 0.03%, maltodextrin 20%, xanthan gum 0.6% and the like to prepare solid beverages, which were evaluated after brewing. As in table 6:

TABLE 6 evaluation of Effect

The foregoing is only a preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and those skilled in the art can easily understand the changes and substitutions within the scope of the present invention. Therefore, the protection scope of the present invention should be subject to the protection scope of the claims.

Claims

1. A carotenoid preparation is characterized in that pretreated carotenoid crystals and pretreated gelled wall materials are mixed, emulsified and granulated to obtain powder or granule products;

wherein the preparation method of the pretreated carotenoid crystal comprises the following steps: mixing carotenoid crystals with 3-5 times of 50-70% ethanol water solution, stirring at 40-50deg.C for at least 20min, high-speed shearing for dispersion, adding antioxidant, removing solvent at 70-80deg.C until ethanol residue is less than 10ppm, and simultaneously water content of the crystals is 10-30%;

the antioxidant is ascorbic acid, ascorbyl palmitate and sucrose fatty acid ester according to the weight ratio of 2-5:0.1-3:0.1-3, wherein the dosage of the mixture is 5-30% of the weight of carotenoid;

the preparation method of the pretreated gelled wall material comprises the following steps: mixing the wall material and the carbohydrate according to the weight ratio of 1-5:1, preparing an aqueous solution with the solid content of 50-70%, stirring and dispersing at 50-70 ℃, stirring at 80-90 ℃ for 35-50min, cooling to 60-65 ℃ and treating for 100-150min;

the wall material is sodium starch octenyl succinate;

the carbohydrate is selected from sucrose, glucose syrup, xylose, isomaltooligosaccharide, fructooligosaccharide, solid corn syrup or a mixture thereof;

the dosage of the gelled wall material is 40-70% of the weight of the final carotenoid preparation product.

2. The carotenoid preparation according to claim 1, wherein the carotenoid is selected from lutein and fatty acid esters thereof, zeaxanthin, lycopene, alpha-carotene, beta-carotene, astaxanthin or mixtures thereof.

3. The carotenoid preparation of claim 1, wherein the carotenoid has a total pigment content of more than 80% after pretreatment.

4. A carotenoid preparation according to claim 3, wherein the carbohydrate is glucose or glucose syrup and combinations thereof.

5. A carotenoid preparation according to claim 3, wherein the weight ratio of wall material to carbohydrate is 1-3:1.

6. The carotenoid formulation of claim 1, wherein the formulation has a pigment dissolution in water of less than 5%; the release speed of the composition in gastrointestinal fluid is 0.5h < 35%, and 4h > 90%.

7. Use of a carotenoid preparation according to claim 1 in the field of food.

8. The use according to claim 7, characterized in that: the use of said carotenoid preparation for the preparation of a food requiring a visual effect of nutrients.

9. The use according to claim 7, characterized in that: the carotenoid preparation is applied to preparing soft sweets, solid beverages and liquid beverages.