CN114403446A - High-stability and high-concentration turmeric extract aqueous solution and preparation method and application thereof - Google Patents
High-stability and high-concentration turmeric extract aqueous solution and preparation method and application thereof 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
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
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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
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/906—Zingiberaceae (Ginger family)
- A61K36/9066—Curcuma, e.g. common turmeric, East Indian arrowroot or mango ginger
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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 belongs to the technical field of functional food production processes, and discloses a turmeric extract aqueous solution with high stability and high concentration, and a preparation method and application thereof. The method comprises the following steps: dispersing sodium caseinate in water, hydrating, and adjusting the pH of the solution to alkalinity; directly adding the turmeric extract powder into an alkaline solution protein solution, stirring until the turmeric extract powder is completely dissolved, uniformly mixing, and adjusting the pH value back to neutral; removing insoluble substances to obtain high-stability and high-concentration water solution of Curcuma rhizome extract (curcumin content can reach 30 mg/mL). The invention is based on the casein assembly principle, utilizes the structural characteristics of protein, realizes the solubilization and protection of the protein to curcumin only by regulating and controlling pH, and obtains the turmeric extract aqueous solution with high stability and high concentration. The preparation process does not need to add organic solvent and chaotropic agent, has no requirement on environmental temperature, and obviously improves the heat stability and the in vitro simulated digestion retention rate of the curcumin.
Description
Technical Field
The invention belongs to the technical field of functional food production processes, and particularly relates to a high-stability and high-concentration turmeric extract aqueous solution, and a preparation method and application thereof.
Background
Metabolic diseases are global pandemics, and the number of adults with metabolic syndrome (MetS) is also increasing. Pharmacological interventions for improving this situation are costly and associated with adverse side effects, while nutritional therapies remain the core for preventing, treating and improving the physical quality of the inhabitants, and functional health foods are produced. Adding bioactive substances beneficial to human health, such as vitamins, active peptides, polyphenol antioxidant substances and the like, into food is a main way for developing functional food at present.
The turmeric extract contains a large amount of curcumin. Curcumin is orange yellow crystal powder, and is a low molecular weight natural polyphenol bioactive substance extracted from Curcuma rhizome stem. Curcumin has biological functional activities of resisting oxidation, inflammation, bile flow, lipid reduction, bacteria and tumor, improving gastrointestinal functions and the like, so that curcumin is increasingly applied to the industries of health care products and medicines. In recent years, the biological functional activity of curcumin has the efficacy of protecting liver and nursing arthritis, and is also receiving more and more attention.
However, the water solubility of curcumin is extremely poor, the solubility in water is less than 20ng/mL, and the application scene of curcumin as a natural pigment is greatly restricted by the lack of water solubility; meanwhile, curcumin crystals have poor stability, are sensitive to metal ions such as light, heat, iron ions and the like, are extremely easy to decompose in the environment of illumination and heating, and are difficult to keep stable in a complex system. The defects limit the application of curcumin in the fields of health care products, medicines, foods and the like, and simultaneously limit the industrial production and further application of curcumin.
In order to solve the problems of poor water solubility and poor stability of curcumin, the patent of a preparation method of curcumin preparation refers to mixing curcumin with emulsifiers such as tween 20/60/80 and the like, and emulsifying to obtain an emulsion; grinding the emulsion, and filtering to obtain curcumin preparation for improving water solubility and stability of curcumin; in the patent, ethanol and phytoglycogen water solution are used for co-dissolving curcumin, and the curcumin is subjected to oscillation balance and centrifugation to improve the solubility of the curcumin in a supernatant. In recent years, food protein has the advantages of no toxicity, low cost, high biocompatibility and the like, and is widely concerned. Protein or synthetic polymer encapsulation can effectively improve the solubility and stability of curcumin, and therefore is often used as a nano-carrier to improve the water solubility and stability of curcumin. The patent of 'a preparation method of a high-load curcumin soy protein nano product' proposes a method for taking thermally denatured soy protein isolate as a curcumin carrier, adding curcumin in the form of an ethanol solution, and removing ethanol by rotary evaporation, so that the water solubility and stability of curcumin are improved; the patent 'a protein self-assembly embedding insoluble active substance nano product and a preparation method thereof' uses urea to induce protein dissociation, directly adds curcumin powder, and then dialyzes to remove urea so as to realize the load of protein on active substances such as curcumin and the like. However, these methods have problems in that: the defects of low curcumin content and poor carrier biodegradability exist; in addition, the preparation process needs to introduce an organic solvent (such as ethanol and the like) or a chaotropic agent (such as urea) and then remove the chaotropic agent, so that the process is complex and tedious, the cost is high, even substances which are forbidden to be used in food production need to be added, and the food safety risk is increased.
Disclosure of Invention
In order to overcome the defects in the prior art, the invention aims to provide a high-stability and high-concentration turmeric extract aqueous solution, a preparation method and application thereof, wherein the concentration of curcumin in the solution can reach 30mg/mL at most.
The purpose of the invention is realized by the following technical scheme:
a preparation method of high-stability and high-concentration turmeric extract aqueous solution comprises the following steps:
(1) preparing a protein solution, and adjusting the pH to be alkaline;
(2) adding turmeric extract solid powder into the alkaline protein solution obtained in the step (1), and stirring until the turmeric extract solid powder is completely dissolved;
(3) and (3) adjusting the pH of the reaction liquid obtained in the step (2) back to neutral, and removing insoluble substances to obtain the high-stability and high-concentration turmeric extract aqueous solution.
Preferably, the protein solution in the step (1) is a sodium caseinate aqueous solution;
further preferably, the protein solution in step (1) is a sodium caseinate solution extracted from milk.
Preferably, the mass concentration of the protein solution in the step (1) is 1.0 wt% -12.0 wt%.
Preferably, the pH of the alkaline protein solution obtained by adjusting the pH in step (2) with a sodium hydroxide solution should be 12 or more.
Preferably, the amount of the turmeric extract solid powder added in step (2) is 20-60% of the weight of protein in the alkaline protein solution.
Preferably, inorganic acids such as hydrochloric acid solution and phosphoric acid solution are used for adjusting the neutrality in the step (3), and the pH of the adjusted solution is 6.5-7.0.
Preferably, insoluble matter is removed by centrifugation or filtration in step (3): the centrifugal speed is 300 rpm-700 rpm, and the time is 15 min; filtration was performed using a 200 mesh screen.
The invention provides a high-stability and high-concentration turmeric extract aqueous solution, which is prepared by the method.
The invention also provides application of the high-stability and high-concentration turmeric extract aqueous solution in preparation of health-care food, food and medicines containing curcumin.
The principle of the invention is as follows:
curcumin is a polyhydric phenol, has extremely low solubility in water under neutral conditions, is soluble in water at a pH of greater than 11, is relatively stable and is in an amorphous state; curcumin molecules have a plurality of hydrophobic sites, and can be combined with proteins by virtue of hydrophobic force. Casein is composed mainly of alphas1Casein,. alpha.s2-casein, β -casein and κ -casein, typically in a ratio of 15:4:15:5, with an isoelectric point of about 4.6. The single casein molecule has good molecular flexibility. The sodium caseinate is prepared from casein or skimmed milk powder by treating with sodium hydroxide or sodium carbonate to convert water-insoluble casein into soluble sodium salt. The sodium caseinate composition comprises alphas1Casein,. alpha.s2-casein, beta-casein, kappa-casein and small amounts of lipids and inorganic salts. In aqueous systems, sodium caseinate passes throughThe assembly behavior, in the form of protein particles, is called casein sub-micelles. The sodium caseinate has good water solubility, surface activity and thermal stability, so the sodium caseinate is used as a protein transport carrier of curcumin.
At pH 12, deprotonation of curcumin causes it to be negatively charged and dissolved; when the pH of the environment where the casein is located deviates from the isoelectric point of the protein to a certain degree, the charged groups carry a large amount of same charges, so that the hydrophobic effect and the hydrogen bond in the casein are destroyed by electrostatic repulsion. After the hydrophobic effect is lost and maintained, the original structure of the casein micelle is unfolded, and hydrophobic groups buried inside are exposed, so that more binding sites are provided for curcumin; casein granules lose some mass and become highly porous due to strong intra-granular electrostatic repulsive forces, this open structure allows internal diffusion and static binding of curcumin, and also effectively protects curcumin from degradation at pH 12.
When the pH is adjusted back to 7, the electrostatic repulsion of casein is reduced, subunits in a dissociated or unfolded state are folded back under the leading of hydrophobic force, beta-casein molecules are assembled into micelles, alpha-casein molecules form long chain-shaped aggregates behind the beta-casein molecules, and the alpha-casein molecules and the aggregates form the center of a micelle structure again; the increased hydrophobicity of curcumin during neutralization attracts the surrounding casein to a greater extent, thereby enhancing the accumulation of casein in the nano-protein particles; curcumin loses charge and solubility due to protonation and remains in the casein particles, thus being encapsulated. Therefore, by utilizing the unique structural property of casein and inducing the casein to be compounded with curcumin through pH, the water solubility of the curcumin can be greatly improved, and the effects of improving the heat stability and the digestion retention rate of the curcumin can be achieved.
The preparation method and the obtained high-stability and high-concentration turmeric extract aqueous solution have the following advantages and beneficial effects:
(1) the invention utilizes the structural characteristics of protein, regulates and controls pH, takes the protein as a curcumin carrier, encapsulates the curcumin in the turmeric extract in the denatured and folded protein structure, and greatly improves the water solubility and stability of the curcumin.
(2) The curcumin is directly added in the form of turmeric extract solid powder, no special requirement is imposed on the environmental temperature, no organic solvent or chaotropic agent is added, high-stability and high-concentration turmeric extract aqueous solution can be obtained only by regulating and controlling the pH, and the production process and materials meet the food safety requirement.
(3) The high-concentration turmeric extract aqueous solution prepared by the method not only greatly improves the solubility of the curcumin, but also obviously improves the thermal stability, the bioavailability and the in-vitro simulated digestion retention rate of the curcumin.
(4) The preparation method has simple process, safety and low cost, is suitable for large-scale industrial production and processing in the industries of food, health care products, medicines and daily chemical products, and has wide application prospect.
Drawings
Fig. 1 is a curve of the loading LA and the encapsulation efficiency EE of casein to curcumin in the casein-curcumin composite particles obtained in example 1 under the condition that the mass concentration of the sodium caseinate solution is 1.0% and the curcumin addition amount in the system is 20% -60% of the protein mass.
Fig. 2 shows the concentration of curcumin in the solution before and after the centrifugation and the retention rate of curcumin in the centrifugation under the condition that the mass concentration of the sodium caseinate solution is 1.0% and the addition amount of curcumin in the system is 20% -60% of the mass of protein in example 1.
Fig. 3 shows the loading amount LA of casein to curcumin and the curcumin concentration in the prepared solution in example 2, under the condition that the mass concentration of the sodium caseinate solution is 1.0% -12.0% and the curcumin addition amount is 40% of the protein mass.
Fig. 4 is a curve of the loading LA and the encapsulation efficiency EE of casein to curcumin in the casein-curcumin composite particles obtained in example 3 under the condition that the mass concentration of the sodium caseinate solution is 12.0% and the curcumin addition amount in the system is 20% -60% of the protein mass.
Fig. 5 shows the concentration of curcumin in the solution before and after the centrifugation and the retention rate of curcumin in the centrifugation under the condition that the mass concentration of the sodium caseinate solution is 12.0% and the addition amount of curcumin in the system is 20% -60% of the mass of protein in example 3.
Fig. 6 is a load capacity characterization EE and LA curve of casein in the obtained solution to curcumin under the condition that the mass concentration of the sodium caseinate solution is 8.0% and the curcumin addition amount in the system is 20% -60% of the protein mass in example 4.
Fig. 7 shows the concentration of curcumin in the solution before and after the centrifugation and the retention rate of curcumin in the centrifugation under the condition that the mass concentration of the sodium caseinate solution is 8.0% and the addition amount of curcumin in the system is 20% -60% of the mass of protein in example 4.
Fig. 8 is a thermal degradation kinetic curve of curcumin in the prepared solution under the condition that the mass concentration of the sodium caseinate solution is 8.0% and the curcumin addition amount in the system is 30% of the mass of the protein in example 4.
Fig. 9 shows the degradation kinetics curves and bioacessability of curcumin and free curcumin in the prepared solution in vitro in simulated digestive juice under the condition that the mass concentration of the sodium caseinate solution is 8.0% and the addition amount of curcumin in the system is 30% of the mass of protein in example 4.
Fig. 10 is the degradation curves of free curcumin, curcumin aqueous solution and curcumin milk in simulated digestive fluid in vitro in example 5.
Detailed Description
The following examples are presented to further illustrate the practice of the invention, but the practice and protection of the invention is not limited thereto. It is noted that the processes described below, if not specifically described in detail, are all realizable or understandable by those skilled in the art with reference to the prior art. The reagents or apparatus used are not indicated to the manufacturer, and are considered to be conventional products available by commercial purchase.
Example 1
A preparation method of high-stability and high-concentration turmeric extract aqueous solution comprises the following steps:
(1) weighing 5.0g of sodium caseinate powder, dispersing in 500mL of distilled water, stirring for 2h for full hydration dissolution, and hydrating at 4 ℃ for 12 h to obtain a sodium caseinate stock solution with the mass concentration of 1.0%.
(2) Adjusting the pH value of the sodium caseinate solution to 12 to obtain an alkaline protein solution; respectively taking 0.2g, 0.3g, 0.4g, 0.5g and 0.6g of turmeric extract powder, then respectively and directly adding the turmeric extract powder into 100mL of alkaline protein solution, keeping the turmeric extract powder in a dark place and stirring the turmeric extract powder until the turmeric extract is completely dissolved, and respectively obtaining alkaline protein solutions with the protein mass concentration of 1.0% and the ratio (C/P) of added mass of curcumin to the protein mass of 20%, 30%, 40%, 50% and 60%.
(3) Dropwise adding hydrochloric acid solution into the basic protein solution added with curcumin, adjusting the pH of the solution to 7, and sufficiently stirring in a dark place; centrifuging at 500rpm for 15min to remove insoluble substances, and collecting supernatant as reddish brown high-stability and high-concentration Curcuma rhizome extract water solution.
This example prepared a high-stability, high-concentration aqueous solution of turmeric extract from a sodium caseinate solution and turmeric extract powder containing curcumin as raw materials. Mainly explores the changes of the loading LA of the casein to the curcumin (the mass of the curcumin which can be loaded by each hectogram casein) and the encapsulation efficiency EE of the curcumin (the percentage of the curcumin embedded and protected in the process of casein denaturation and overlapping to the total added curcumin) when the ratio (C/P) of the curcumin addition amount to the protein mass is 20-60% when the protein mass concentration is low, and the protein concentration is 1.0%. As shown in fig. 1: in the embodiment, when the protein mass concentration is 1.0% and the C/P is 20%, the EE of the curcumin can reach an excellent 97.3%, and when the addition amount of the curcumin is further increased, the concentration of the casein is low, and enough curcumin cannot be embedded, so that the EE is reduced in a cliff type manner, and when the C/P is 60%, the EE is reduced to 77.2%, and the curcumin can be precipitated by low-speed centrifugation; although EE is decreased as the addition ratio of curcumin is increased, the amount LA of curcumin per unit mass of casein load is increased. Also, the curcumin content of the resulting solution increases as the proportion of added curcumin increases. Fig. 2 shows the concentration of curcumin in the solution before and after the centrifugation process and the retention rate of curcumin, and the content of curcumin in the solution after the centrifugation process is indicative of the solubility of curcumin in the embodiment. In the curcumin aqueous solution obtained in the embodiment, the minimum concentration of curcumin can reach 1.94mg/mL, and the maximum concentration is 4.63 mg/mL; namely, the solubility of the curcumin in the finally prepared solution is 97000-231500 times of that of the curcumin in a free state. In addition, when the protein mass concentration is 1.0%, and C/P is 20%, the retention rate of curcumin in the centrifugal process is as high as 98%; as the amount of added curcumin is further increased, the retention rate of curcumin gradually decreases, and even then, when C/P is 60%, the retention rate of curcumin is minimized but still greater than 80%. The solution prepared in the embodiment is stored for 5 days at 4 ℃, and has good stability, and no precipitation is still found.
Example 2
A preparation method of high-stability and high-concentration turmeric extract aqueous solution comprises the following steps:
(1) 1.0g, 2.0g, 5.0g, 8.0g and 12.0g of sodium caseinate powder are weighed respectively and dispersed in 100mL of distilled water, stirred for 2h, fully hydrated and dissolved, and hydrated at 4 ℃ for 12 h to obtain sodium caseinate stock solutions with mass concentrations of 1.0%, 2.0%, 5.0%, 8.0% and 12.0%.
(2) Adjusting the pH value of the sodium caseinate solution to 12 to obtain an alkaline protein solution; respectively taking 0.2g, 0.8g, 2.0g, 3.2g and 4.8g of turmeric extract powder, then respectively and directly adding the turmeric extract powder into 100mL of alkaline protein solution, keeping the mixture in a dark place and stirring the mixture until the turmeric extract is completely dissolved, and respectively obtaining alkaline protein solution with the corresponding protein mass concentration, wherein the ratio (C/P) of the added mass of curcumin to the mass of protein is 40%.
(3) Adding dropwise phosphoric acid solution into the basic protein solution added with curcumin, adjusting the pH of the solution to 7, and stirring thoroughly in a dark place; centrifuging at 700rpm for 15min to remove insoluble substances, and collecting a series of high-stability and high-concentration red-brown turmeric extract water solutions as supernatant.
In the embodiment, the loading capacity of sodium caseinate to curcumin and the curcumin content in the prepared solution are examined under the conditions that the mass concentration of the sodium caseinate solution is 1.0-12.0% and the curcumin addition amount is 40% of the protein mass. When the curcumin addition ratio is constant (the addition mass is 40% of the protein mass), the curcumin content and the loading capacity thereof in the prepared solution change with the protein concentration, and the situation is shown in fig. 3: along with the increase of the protein concentration, the loading capacity of casein in unit mass to curcumin is in a continuously decreasing trend, and when the protein mass concentration is 1.0%, the loading capacity to curcumin can reach 35.6g/100g of protein; when the protein mass concentration is 12.0%, the load capacity of the curcumin is reduced to 21.26g/100g of protein. Nevertheless, the curcumin concentration in the solution presents a growth situation, and when the protein mass concentration is 1.0%, the curcumin concentration in the solution prepared is 3.55 mg/mL; when the protein mass concentration is increased to 12.0%, the curcumin concentration in the solution can reach 25.53mg/mL although the load of the protein per unit mass on the curcumin is reduced.
Example 3
A preparation method of high-stability and high-concentration turmeric extract aqueous solution comprises the following steps:
(1) 60.0g of sodium caseinate powder is weighed and dispersed in 500mL of distilled water, stirred for 2h for full hydration and dissolution, and hydrated at 4 ℃ for 12 h to obtain a sodium caseinate stock solution with the mass concentration of 12.0%.
(2) Adjusting the pH value of the sodium caseinate solution to 12 to obtain an alkaline protein solution; 2.4g, 3.6g, 4.8g, 6.0g and 7.2g of turmeric extract powder are respectively taken and then respectively and directly added into 100mL of alkaline protein solution, and the mixture is kept in the dark and stirred until the turmeric extract is completely dissolved, so that alkaline protein solutions with the protein mass concentration of 12.0 percent and the ratio of added curcumin to protein mass (C/P) of 20 percent, 30 percent, 40 percent, 50 percent and 60 percent are respectively obtained.
(3) Dropwise adding hydrochloric acid solution into the basic protein solution added with curcumin, adjusting the pH of the solution to 7, and sufficiently stirring in a dark place; centrifuging at 300rpm for 15min to remove insoluble substances, and collecting supernatant as reddish brown high protein concentration high stability and high concentration Curcuma rhizome extract water solution.
This example prepared a high-stability, high-concentration aqueous solution of turmeric extract from a sodium caseinate solution and turmeric extract powder containing curcumin as raw materials. The present example mainly considers the curcumin loading capacity of high-concentration casein to curcumin and the curcumin content of the obtained solution under the condition of high protein concentration, namely when the mass concentration of the sodium caseinate solution is 12.0%, and the curcumin addition amount is 20% -60% of the mass of the protein. The loading capacity of casein for curcumin was characterized by EE and LA, as shown in fig. 4: in the embodiment, when the protein mass concentration is 12.0%, along with the increase of C/P, the EE of the curcumin can reach over 83% which is excellent when the C/P is 20% and 30%; when the addition amount of curcumin is further increased, EE is reduced to below 60 percent. At high protein concentrations, "doming" of LA occurs with changes in the added amount of curcumin, i.e. at C/P of 30%, the optimum at that protein concentration occurs, when the encapsulation efficiency EE of casein to curcumin is 84.9%, 25.5g of curcumin can be loaded per 100g of protein. Fig. 5 is the concentration of curcumin and the retention rate of curcumin in the solution before and after centrifugation, from which it can be seen that in the case of high protein mass concentration, the low speed centrifugation process removes insoluble material to precipitate more unloaded curcumin; when the protein mass concentration C is 12.0 wt.%, and the C/P is lower than 40%, the retention rate of the curcumin in the centrifugation process can be kept above 90%, and the curcumin concentration can reach above 20 mg/mL; after the curcumin is continuously added to the C/P of 40 percent or above, the retention rate is reduced to 80 percent, and the content of the curcumin in the final aqueous solution is also changed. However, in this example, the minimum concentration of curcumin in the aqueous solution of turmeric extract was 19.7mg/mL, and the maximum concentration was 31.87 mg/mL; namely, the solubility of the curcumin in the finally prepared solution is 995000-1528500 times of that of the curcumin in a free state. The solution prepared in the example is stored for 5 days at 4 ℃, and has good stability, and no precipitation is still seen.
Example 4
A preparation method of high-stability and high-concentration turmeric extract aqueous solution comprises the following steps:
(1) weighing 40.0g of sodium caseinate powder, dispersing in 500mL of distilled water, stirring for 2h for full hydration dissolution, and hydrating at 4 ℃ for 12 h to obtain 8.0% by mass sodium caseinate stock solution.
(2) Adjusting the pH value of the sodium caseinate solution to 12 to obtain an alkaline protein solution; 1.6g, 2.4g, 3.2g, 4.0g and 4.8g of turmeric extract powder are respectively taken and then respectively and directly added into 100mL of alkaline protein solution, and the mixture is kept in the dark and stirred until the turmeric extract is completely dissolved, so that alkaline protein solutions with the protein mass concentration of 8.0% and the ratio of added curcumin to protein mass (C/P) of 20%, 30%, 40%, 50% and 60% are respectively obtained.
(3) Dropwise adding hydrochloric acid solution into the basic protein solution added with curcumin, adjusting the pH of the solution to 7, and sufficiently stirring in a dark place; centrifuging at 500rpm for 15min to remove insoluble substances to obtain high-concentration Curcuma rhizome extract water solution with reddish brown color and high stability.
In the embodiment, the loading capacity and the encapsulation efficiency of casein to curcumin are examined under the conditions that the mass concentration of the sodium caseinate solution is 8.0% and the addition amount of curcumin is 20% -60% of the mass of protein; meanwhile, the stability of the prepared solution with the protein mass concentration of 8.0% and the curcumin addition amount of 30% of the protein mass is investigated. Fig. 6 is a graph showing the change of EE and LA with the increase of the added amount of curcumin in the process of this example, and fig. 7 is the concentration of curcumin in the solution before and after the centrifugation process and the retention rate of curcumin in the centrifugation process in this example. As shown in fig. 6: when the protein mass concentration is 8.0%, along with the increase of C/P, when the C/P is 20% and 30%, the EE of the curcumin can reach more than 75%; when the addition amount of curcumin is further increased, EE is reduced to below 55 percent. When the added amount of the curcumin is less than 50% of the mass of the protein, the loading amount LA of the protein to the curcumin is increased along with the increase of the added amount of the curcumin; when the added amount of curcumin reaches 50 percent of protein, the maximum value of LA is 32.6g of curcumin/100 g of protein, and the curcumin content in the solution is 24.8 mg/mL. As shown in fig. 7: in the centrifugation process, when the mass concentration of the protein is 8.0 percent and the C/P is 20 percent, the retention rate of the curcumin in the centrifugation process can reach 92 percent. With the further increase of the addition amount of the curcumin, the retention rate of the curcumin is gradually reduced, and when the C/P is more than 40%, the retention rate of the curcumin is stabilized at about 78%. The thermal stability test was performed on a solution in which the mass concentration of the sodium caseinate solution was 8.0% and the added amount of curcumin was 30% of the protein mass, water bath was performed at 80 ℃, heat treatment was performed for 180 minutes, and the thermal stability of free curcumin was characterized by using an ethanol-water solution of curcumin as a control group, and the result is shown in fig. 8. After heat treatment for 180 minutes, the retention rate of curcumin in the solution prepared by the invention is higher than 90 percent and is more than twice of the retention rate of free curcumin. FIG. 9 is a graph showing the degradation curve of curcumin in a solution containing 30% of protein and free curcumin in simulated digestion in vitro (see Tang C.H.; Li L.; Yang X.Q.Influence of transflutinase-induced cross-linking on in vitro diagnostic of protein isolate [ J ]. Journal of Food Biochemistry,2006,30: 718-731.); after 180 minutes of simulated digestion, the retention of loaded curcumin in the solution prepared by the invention is 68.3% which is 3 times of that of free curcumin. After centrifugation of the digested solution (8500rpm, 15min), the content of dissolved curcumin in the supernatant, which can be well absorbed, was measured, and the ratio to the content of curcumin in the initial solution of digestion was used to characterize the bioassability of curcumin in the solution. The bioacessability of curcumin in the solution prepared by the invention is 33.72%, while the free curcumin is only 18.13%.
In this example, the results of the study of the load capacity of casein to curcumin, the in vitro simulated digestion experiment and the thermal stability experiment show that: the high-concentration turmeric extract aqueous solution prepared by the method not only greatly improves the solubility of the curcumin, but also remarkably improves the thermal stability and bioavailability of the curcumin.
Example 5
This example prepared a high stability, high concentration aqueous solution of turmeric extract and then applied to the preparation of a curcumin-containing milk by the following steps:
(1) weighing 12.0g of sodium caseinate powder, dispersing in 100mL of distilled water, stirring for 2h for full hydration dissolution, and hydrating at 4 ℃ for 12 h to obtain a sodium caseinate stock solution with the mass concentration of 12.0%.
(2) Adjusting the pH value of the sodium caseinate solution to 12 to obtain an alkaline protein solution; directly adding 3.6g of Curcuma rhizome extract powder into 100mL of alkaline protein solution, keeping away from light, stirring until the Curcuma rhizome extract is completely dissolved, and obtaining alkaline protein solution with protein concentration of 12.0% and the ratio of curcumin addition mass to protein mass (C/P) of 30%.
(3) Dropwise adding hydrochloric acid solution into the basic protein solution added with curcumin, adjusting the pH of the solution to 7, and sufficiently stirring in a dark place; centrifuging at 500rpm for 15min to remove insoluble substances to obtain red brown high-stability and high-concentration Curcuma rhizome extract water solution.
(4) And (3) adding the high-concentration curcumin extract aqueous solution obtained in the step (3) into daily edible milk according to the requirement (generally not more than 3mL), and uniformly stirring to obtain the curcumin-containing milk.
This example explores the use of the highly stable, high concentration aqueous solutions of turmeric extracts formulated in accordance with the present invention, and the bioassability of curcumin in the application. Firstly, preparing a curcumin water solution with the protein mass concentration of 12% and the curcumin addition amount of 30% of the protein mass, wherein the curcumin concentration is 29.87 mg/mL. The obtained curcumin water solution is simply mixed with milk uniformly to obtain the uniform and stable curcumin milk with high content. In the step (4), the curcumin extract aqueous solution can be added according to specific needs, and only 2mL of prepared curcumin aqueous solution needs to be added into 200mL of daily edible milk according to the curcumin intake of 60mg per day of a 70kg adult. The obtained curcumin milk has uniform color and stable property, and has no precipitate after standing at 4 deg.C for 5 days. In addition, ethanol-water solution of curcumin was used as a control group to characterize simulated digestion of free curcumin in vitro, and this example explores the simulated digestion properties of the formulated curcumin water solution and curcumin milk in vitro. FIG. 10 is a graph showing the degradation curves of free curcumin, aqueous curcumin solution and curcumin milk in simulated digestion in vitro (see Tang C.H.; Li L.; Yang X.Q. influx of transformed cross-linking on in vitro diagnostic of the protein isolate [ J ]. Journal of Food Biochemistry,2006,30: 718-731.); after 180 minutes of simulated digestion, the retention of curcumin in curcumin milk was 69%, which is higher than that of the aqueous solution sample taken alone (65%), and the retention was about 3 times that of free curcumin. After centrifugation of the digested solution (8500rpm, 15min), the content of dissolved curcumin that can be well absorbed in the supernatant was measured, and the ratio to the content of curcumin in the initial solution of digestion was used to characterize the bioassability of curcumin: the bioacessability of curcumin in curcumin milk was 55.8%, the bioacessability of the sample taken alone was 31.6%, while the free curcumin was only 18.1%.
In the embodiment, according to the research on the appearance, stability and in-vitro simulated digestion property of the curcumin milk, the high-concentration curcumin extract aqueous solution prepared by the method can be applied to daily diet by simple uniform mixing, and the biological accessibility of curcumin in the curcumin milk is greatly improved compared with that of the curcumin aqueous solution taken alone, so that the curcumin milk is recommended to be applied in a milk compounding manner.
Example 6
This example prepared a high stability, high concentration aqueous solution of turmeric extract which was then applied to prepare a water soluble curcumin powder by the following steps:
(1) weighing 12.0g of sodium caseinate powder, dispersing in 100mL of distilled water, stirring for 2h for full hydration dissolution, and hydrating at 4 ℃ for 12 h to obtain a sodium caseinate stock solution with the mass concentration of 12.0%.
(2) Adjusting the pH value of the sodium caseinate solution to 12 to obtain an alkaline protein solution; directly adding 3.6g of Curcuma rhizome extract powder into 100mL of alkaline protein solution, keeping away from light, stirring until the Curcuma rhizome extract is completely dissolved, and obtaining alkaline protein solution with protein concentration of 12.0% and the ratio of curcumin addition mass to protein mass (C/P) of 30%.
(3) Dropwise adding hydrochloric acid solution into the basic protein solution added with curcumin, adjusting the pH of the solution to 7, and sufficiently stirring in a dark place; filtering with 200 mesh sieve to remove insoluble substances, and collecting supernatant as reddish brown high-stability and high-concentration Curcuma rhizome extract water solution.
(4) And (4) taking the high-concentration curcumin extract water solution obtained in the step (3), and carrying out spray drying to obtain water-soluble curcumin powder.
In this example, the application of the high-stability and high-concentration aqueous solution of the turmeric extract prepared by the present invention was studied, and a water-soluble curcumin powder was obtained by first preparing a curcumin aqueous solution having a protein concentration of 12.0% by mass and a curcumin addition amount of 30% by mass, and directly spray-drying the curcumin aqueous solution. The obtained curcumin powder is orange yellow, and the solution is transparent and clear after dissolution. It is worth mentioning that the curcumin powder obtained was dissolved in water at 1.0 wt.% to obtain a transparent curcumin solution, the concentration of curcumin therein was measured, and the curcumin content in the powder was calculated. Centrifuging the curcumin solution obtained by dissolving (8500rpm, 15min), taking supernatant, measuring the curcumin content in the supernatant, and calculating the solubility of curcumin in the powder.
In the embodiment, the prepared high-concentration turmeric extract aqueous solution can be subjected to spray drying to obtain water-soluble curcumin powder, the properties of the curcumin powder are researched, the related property data of the obtained curcumin powder are shown in table 1, the curcumin content of the powder is more than 10%, the solubility of the powder is good, and the curcumin solubility is as high as more than 90%. Therefore, the curcumin solution prepared by the invention is also one of the applications of the curcumin solution prepared by the invention when the curcumin solution is prepared into powder by spray drying and added into solid beverage.
TABLE 1 curcumin powder Properties
The above examples are only preferred embodiments of the present invention, which are intended to be illustrative and not limiting, and those skilled in the art should understand that they can make various changes, substitutions and alterations without departing from the spirit and scope of the invention.
Claims (10)
1. A preparation method of a high-stability and high-concentration turmeric extract aqueous solution is characterized by comprising the following steps:
(1) preparing a protein solution, and adjusting the pH to be alkaline;
(2) adding turmeric extract solid powder into the alkaline protein solution obtained in the step (1), and stirring until the turmeric extract solid powder is completely dissolved;
(3) and (3) adjusting the pH of the reaction liquid obtained in the step (2) back to neutral, and removing insoluble substances to obtain the high-stability and high-concentration turmeric extract aqueous solution.
2. The method for preparing a highly stable and highly concentrated aqueous turmeric extract solution according to claim 1, wherein the protein solution in step (1) is an aqueous sodium caseinate solution.
3. The method for preparing a highly stable and highly concentrated aqueous turmeric extract solution according to claim 1, wherein the protein solution of step (1) has a mass concentration of 1.0 wt% to 12.0 wt%.
4. The method of claim 1, wherein the pH of the aqueous turmeric extract solution is adjusted in step (1) with sodium hydroxide solution to obtain an alkaline protein solution having a pH of 12 or more.
5. The method for preparing a highly stable and highly concentrated aqueous turmeric extract solution according to claim 1, wherein the amount of the solid turmeric extract powder added in step (2) is 20% to 60% of the amount of protein in the alkaline protein solution.
6. The method for preparing a highly stable and highly concentrated aqueous turmeric extract solution according to claim 1, wherein the pH of the aqueous turmeric extract solution is adjusted back in step (3) using a hydrochloric acid solution or a phosphoric acid solution, and the adjusted pH is 6.5 to 7.0.
7. The method for preparing a highly stable and highly concentrated aqueous turmeric extract solution according to claim 1, wherein the method for removing insoluble matter in step (3) is centrifugation at 300-700 rpm for 15 min.
8. The method for preparing a highly stable and highly concentrated aqueous turmeric extract solution according to claim 1, wherein said another method for removing insoluble matter in step (3) is filtration using 200 mesh sieve.
9. A high-stability high-concentration turmeric extract aqueous solution prepared by the method of any one of claims 1 to 8.
10. Use of the highly stable, highly concentrated aqueous turmeric extract solution of claim 1 in the preparation of curcumin-containing health foods, foods and pharmaceuticals.
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| CN117337989A (en) * | 2023-12-04 | 2024-01-05 | 东北农业大学 | Nanoparticle based on pH shift loading curcumin and preparation method thereof |
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