CN114651979B - Transparent anthocyanin self-association emulsion based on internal water phase microenvironment regulation and control and preparation method thereof - Google Patents
Transparent anthocyanin self-association emulsion based on internal water phase microenvironment regulation and control and preparation method 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
- A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
- A23L35/10—Emulsified foodstuffs
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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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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention relates to a transparent anthocyanin self-association emulsion based on internal water phase microenvironment regulation and a preparation method and application thereof, belonging to the technical field of foods. The transparent anthocyanin self-association emulsion controlled by the micro-environment of the internal water phase can control the existence state of anthocyanin according to the pH value of the internal water phase, so as to control the color development interval of anthocyanin; meanwhile, the anthocyanin in the inner water phase is self-associated by adding the complex, the complex avoids hydration conversion reaction of related groups, so that the anthocyanin is in a stable state in the inner water phase, the stability and the color intensity of the anthocyanin are obviously improved, and degradation of the anthocyanin is prevented; finally, the magnetic permeability of the inner water phase is regulated and controlled by the polysaccharide to be matched with the outer lipid phase, so that the transparent anthocyanin self-association emulsion with oil solubility, high stability, high drug loading and high transparency, which is regulated and controlled by the microenvironment of the inner water phase, is formed.
Description
Technical field:
the invention relates to a transparent anthocyanin self-association emulsion based on internal water phase microenvironment regulation and a preparation method and application thereof, belonging to the technical field of foods.
The background technology is as follows:
anthocyanin belongs to polyphenol flavonoids, is responsible for red and blue of plant organs such as flowers, leaves, fruits and the like, and is a water-soluble natural food pigment. Researches show that the natural anthocyanin has various biological activities, such as free radical removal, oxidation resistance, inflammation resistance, various complications alleviation and the like, and also has certain effects in the aspects of blood lipid and blood vessel health, auxiliary anticancer, eyesight protection, cardiovascular protection, brain function improvement, prevention or control of neurodegenerative diseases and the like, so that the natural anthocyanin can be processed into health-care food, food additives, cosmetics and the like, and has great market potential.
However, anthocyanin is sensitive to heat, oxygen, light and other environments, is easy to degrade and fade in the processes of food production and storage, influences the sensory quality of food, is insoluble in grease, and greatly limits the application of the anthocyanin in the food industry. Anthocyanin stability is a key science problem for its use as a food additive.
The invention comprises the following steps:
the invention aims to overcome the defects of the prior art and provide the transparent anthocyanin self-association emulsion with the controlled internal water phase microenvironment, and the transparent anthocyanin self-association emulsion with the controlled internal water phase microenvironment can regulate the existence state of anthocyanin according to the pH value of an internal water phase so as to regulate the color development interval of anthocyanin; meanwhile, the anthocyanin in the inner water phase is self-associated by adding the complex, the complex avoids hydration conversion reaction of related groups, so that the anthocyanin is in a stable state in the inner water phase, the stability and the color intensity of the anthocyanin are obviously improved, and degradation of the anthocyanin is prevented; finally, the magnetic permeability of the inner water phase is regulated and controlled by the polysaccharide to be matched with the outer lipid phase, so that the transparent anthocyanin self-association emulsion with oil solubility, high stability, high drug loading and high transparency, which is regulated and controlled by the microenvironment of the inner water phase, is formed. The additive is added into oil-based foods (such as butter, cheese, ice cream and the like), has extremely strong dilution resistance and extremely high biological solubility, and can greatly improve the stability, color development capability and application range of anthocyanin.
In order to achieve the aim, the invention provides a transparent anthocyanin self-association emulsion with an internal aqueous phase microenvironment regulation function, which comprises an external lipid phase and an internal aqueous phase, wherein anthocyanin, erythritol, trisodium phosphate and whey protein isolate are added into the internal aqueous phase to form the internal aqueous phase; an emulsifier is added to the vegetable oil to form a fatty phase.
Further, the composition of each component in the external lipid phase raw material is as follows: 490 parts of vegetable oil and 10 parts of emulsifier;
further, the compositions of the components in the internal water phase raw materials are as follows: 296.5-398.5 parts of water, 50-100 parts of anthocyanin, 50-100 parts of erythritol, 0.5-2.5 parts of trisodium phosphate and 1 part of whey protein isolate.
The invention also provides a preparation method of the transparent anthocyanin self-association emulsion with the internal water phase microenvironment regulation and control, which comprises the following steps:
(1) Preparing a fatty phase: uniformly mixing vegetable oil and an emulsifying agent according to a proportion to obtain an external lipid phase;
further, the vegetable oil is corn oil, soybean oil or rapeseed oil, etc.;
further, the emulsifier is polyglycerol polyricinoleate;
(2) Preparing an inner water phase: dissolving anthocyanin in water, adding whey protein isolate and trisodium phosphate after full dissolution, adding erythritol after full self association, adjusting magnetic permeability to match with outer lipid, and finally adjusting pH of an inner water phase to obtain the inner water phase;
further, the anthocyanin is represented by cabbage red pigment;
(3) And (3) weighing the inner water phase and the outer lipid phase obtained in the step (1) and the step (2) in a reaction container in proportion, and emulsifying for 2 minutes at a high speed by using a dispersing machine to obtain the transparent anthocyanin emulsion.
Further, the ratio of the aqueous phase to the external lipid phase in the step (3) is 3-5:5-7;
further, the rotating speed of the dispersing machine is 12000rpm;
the beneficial effects are that:
1. the invention prepares the adjustable internal water phase environment response transparent anthocyanin emulsion for the first time; the pH value, the magnetic permeability and the anthocyanin existence form of the internal water phase are regulated and controlled by adding whey protein isolate, trisodium phosphate and erythritol to obtain the internal water phase with stable environment, the contact between the anthocyanin and the external environment is reduced due to the formation of an oil-water interface, the anthocyanin existence form is stabilized, and the anthocyanin stability is improved; meanwhile, the whey protein isolate is adsorbed by competing with lipid hydrogen peroxide at an oil-water interface, so that lipid oxidation and anthocyanin degradation are delayed, and anthocyanin is protected to a great extent.
2. The oil-soluble high-stability anthocyanin emulsion is obtained based on the excellent capacity of loading, transmitting and protecting water-soluble bioactive substances and biosolubility of the W/O emulsion; the anthocyanin is used as a water-soluble natural edible pigment, has extremely low oil solubility, greatly limits the production and application of the anthocyanin in food, and greatly widens the application scene of the anthocyanin due to the preparation of the oil-soluble anthocyanin.
3. The matching of the magnetic permeability of the inner aqueous phase and the outer lipid phase reduces the particle size of the emulsion, so as to obtain transparent anthocyanin emulsion, and completely show the vivid color of the anthocyanin; the high concentration of anthocyanin in the internal water phase and the extremely high water-oil ratio, the emulsion has extremely high drug-loading capacity, and the production, storage and transportation cost of factories is reduced.
4. The invention utilizes self-association of anthocyanin and complex in internal water phase and regulation of internal water phase microenvironment to enhance the photostability and thermal stability of anthocyanin.
5. The invention uses the unique structure of emulsion to load anthocyanin, thereby improving the biological acceptance rate of anthocyanin.
Description of the drawings:
fig. 1: schematic diagram of product formation principle;
fig. 2: schematic product action;
fig. 3: appearance map after sample dilution.
Specific embodiments:
in order to make the objects, technical solutions and advantages of the present patent more apparent, the present patent will be described in further detail below with reference to specific embodiments. It should be understood that the specific embodiments described herein are for purposes of illustration only and are not intended to limit the scope of the present invention.
The principle and the action diagram of the transparent anthocyanin self-association emulsion based on the internal water phase microenvironment regulation are shown in fig. 1 and fig. 2, and the invention is further explained by combining specific examples.
Example 1: transparent anthocyanin self-association emulsion based on internal water phase microenvironment regulation and control
(1) Preparing a fatty phase: 49g of corn oil and 1g of polyglycerol polyricinoleate are added into a beaker and uniformly mixed to obtain an external lipid phase.
(2) Preparing an inner water phase: dissolving 3g of cabbage red pigment in 34.87g of distilled water, adding 0.1g of whey protein isolate and 0.03g of trisodium phosphate after full dissolution, self-associating anthocyanin for 15min under dark condition, adding 12g of erythritol after full dissolution, and regulating the pH value of an inner water phase to be 3 to obtain the inner water phase.
(3) Pouring the inner water phase obtained in the step (1) and the step (2) into the outer lipid phase, placing the beaker under a dispersing machine, stirring for 2min, wherein the stirring speed is 12000rpm, and sealing and light-shielding the emulsion and storing the emulsion in a refrigerator at 4 ℃ to obtain anthocyanin water-in-oil emulsion with the pigment content of 10% and the oil-water phase ratio of 5:5.
Example 2: transparent anthocyanin self-association emulsion based on internal water phase microenvironment regulation and control
(1) Preparing a fatty phase: 49g of corn oil and 1g of polyglycerol polyricinoleate are added into a beaker and uniformly mixed to obtain an external lipid phase.
(2) Preparing an inner water phase: dissolving 5g of cabbage red pigment in 34.85g of distilled water, adding 0.1g of whey protein isolate and 0.05g of trisodium phosphate after full dissolution, self-associating anthocyanin for 15min under dark condition, adding 10g of erythritol after full dissolution, and regulating the pH value of an inner water phase to be 3 to obtain the inner water phase.
(3) Pouring the inner water phase obtained in the step (1) and the step (2) into the outer lipid phase, placing the beaker under a dispersing machine, stirring for 2min, wherein the stirring speed is 12000rpm, and sealing and light-shielding the emulsion and storing the emulsion in a refrigerator at 4 ℃ to obtain anthocyanin water-in-oil emulsion with the pigment content of 10% and the oil-water phase ratio of 5:5.
Example 3: transparent anthocyanin self-association emulsion based on internal water phase microenvironment regulation and control
(1) Preparing a fatty phase: 49g of corn oil and 1g of polyglycerol polyricinoleate are added into a beaker and uniformly mixed to obtain an external lipid phase.
(2) Preparing an inner water phase: dissolving 7g of cabbage red pigment in 34.8g of distilled water, adding 0.1g of whey protein isolate and 0.1g of trisodium phosphate after full dissolution, self-associating anthocyanin for 15min under dark condition, adding 8g of erythritol after full dissolution, and regulating the pH value of an inner water phase to be 3 to obtain the inner water phase.
(3) Pouring the inner water phase obtained in the step (1) and the step (2) into the outer lipid phase, placing the beaker under a dispersing machine, stirring for 2min, wherein the stirring speed is 12000rpm, and sealing and light-shielding the emulsion and storing the emulsion in a refrigerator at 4 ℃ to obtain anthocyanin water-in-oil emulsion with the pigment content of 10% and the oil-water phase ratio of 5:5.
Example 4: transparent anthocyanin self-association emulsion based on internal water phase microenvironment regulation and control
(1) Preparing a fatty phase: 49g of corn oil and 1g of polyglycerol polyricinoleate are added into a beaker and uniformly mixed to obtain an external lipid phase.
(2) Preparing an inner water phase: dissolving 10g of cabbage red pigment in 34.65g of distilled water, adding 0.1g of whey protein isolate and 0.25g of trisodium phosphate after full dissolution, self-associating anthocyanin for 15min under dark condition, adding 5g of erythritol after full dissolution, and regulating the pH value of an inner water phase to be 3 to obtain the inner water phase.
(3) Pouring the inner water phase obtained in the step (1) and the step (2) into the outer lipid phase, placing the beaker under a dispersing machine, stirring for 2min, wherein the stirring speed is 12000rpm, and sealing and light-shielding the emulsion and storing the emulsion in a refrigerator at 4 ℃ to obtain anthocyanin water-in-oil emulsion with the pigment content of 10% and the oil-water phase ratio of 5:5.
Example 5: transparent anthocyanin self-association emulsion based on internal water phase microenvironment regulation and control
(1) Preparing a fatty phase: 49g of corn oil and 1g of polyglycerol polyricinoleate are added into a beaker and uniformly mixed to obtain an external lipid phase.
(2) Preparing an inner water phase: dissolving 12g of cabbage red pigment in 34.6g of distilled water, adding 0.1g of whey protein isolate and 0.3g of trisodium phosphate after full dissolution, self-associating anthocyanin for 15min under dark condition, adding 3g of erythritol after full dissolution, and regulating the pH value of an inner water phase to be 3 to obtain the inner water phase.
(3) Pouring the inner water phase obtained in the step (1) and the step (2) into the outer lipid phase, placing the beaker under a dispersing machine, stirring for 2min, wherein the stirring speed is 12000rpm, and sealing and light-shielding the emulsion and storing the emulsion in a refrigerator at 4 ℃ to obtain anthocyanin water-in-oil emulsion with the pigment content of 10% and the oil-water phase ratio of 5:5.
Comparative examples 1-1: transparent anthocyanin self-association emulsion (erythritol deletion group) based on internal water phase microenvironment regulation
(1) Preparing a fatty phase: 49g of corn oil and 1g of polyglycerol polyricinoleate are added into a beaker and uniformly mixed to obtain an external lipid phase.
(2) Preparing an inner water phase: dissolving 3g of cabbage red pigment in 34.87g of distilled water, adding 0.1g of whey protein isolate and 0.03g of trisodium phosphate after full dissolution, self-associating anthocyanin for 15min under the condition of avoiding light, and regulating the pH value of an inner water phase to be 3 to obtain the inner water phase.
(3) Pouring the inner water phase obtained in the step (1) and the step (2) into the outer lipid phase, placing the beaker under a dispersing machine, stirring for 2min, wherein the stirring speed is 12000rpm, and sealing and light-shielding the emulsion and storing the emulsion in a refrigerator at 4 ℃ to obtain anthocyanin water-in-oil emulsion with the pigment content of 10% and the oil-water phase ratio of 5:5.
Comparative example 2-1: transparent anthocyanin self-association emulsion (erythritol deletion group) based on internal water phase microenvironment regulation
(1) Preparing a fatty phase: 49g of corn oil and 1g of polyglycerol polyricinoleate are added into a beaker and uniformly mixed to obtain an external lipid phase.
(2) Preparing an inner water phase: dissolving 5g of cabbage red pigment in 34.85g of distilled water, adding 0.1g of whey protein isolate and 0.05g of trisodium phosphate after full dissolution, self-associating anthocyanin for 15min under the condition of avoiding light, and regulating the pH value of an inner water phase to be 3 to obtain the inner water phase.
(3) Pouring the inner water phase obtained in the step (1) and the step (2) into the outer lipid phase, placing the beaker under a dispersing machine, stirring for 2min, wherein the stirring speed is 12000rpm, and sealing and light-shielding the emulsion and storing the emulsion in a refrigerator at 4 ℃ to obtain anthocyanin water-in-oil emulsion with the pigment content of 10% and the oil-water phase ratio of 5:5.
Comparative example 3-1: transparent anthocyanin self-association emulsion (erythritol deletion group) based on internal water phase microenvironment regulation
(1) Preparing a fatty phase: 49g of corn oil and 1g of polyglycerol polyricinoleate are added into a beaker and uniformly mixed to obtain an external lipid phase.
(2) Preparing an inner water phase: dissolving 7g of cabbage red pigment in 34.8g of distilled water, adding 0.1g of whey protein isolate and 0.1g of trisodium phosphate after full dissolution, self-associating anthocyanin for 15min under the condition of avoiding light, and regulating the pH value of an inner water phase to be 3 to obtain the inner water phase.
(3) Pouring the inner water phase obtained in the step (1) and the step (2) into the outer lipid phase, placing the beaker under a dispersing machine, stirring for 2min, wherein the stirring speed is 12000rpm, and sealing and light-shielding the emulsion and storing the emulsion in a refrigerator at 4 ℃ to obtain anthocyanin water-in-oil emulsion with the pigment content of 10% and the oil-water phase ratio of 5:5.
Comparative example 4-1: transparent anthocyanin self-association emulsion (erythritol deletion group) based on internal water phase microenvironment regulation
(1) Preparing a fatty phase: 49g of corn oil and 1g of polyglycerol polyricinoleate are added into a beaker and uniformly mixed to obtain an external lipid phase.
(2) Preparing an inner water phase: dissolving 10g of cabbage red pigment in 34.65g of distilled water, adding 0.1g of whey protein isolate and 0.25g of trisodium phosphate after full dissolution, self-associating anthocyanin for 15min under the condition of avoiding light, and regulating the pH value of an inner water phase to be 3 to obtain the inner water phase.
(3) Pouring the inner water phase obtained in the step (1) and the step (2) into the outer lipid phase, placing the beaker under a dispersing machine, stirring for 2min, wherein the stirring speed is 12000rpm, and sealing and light-shielding the emulsion and storing the emulsion in a refrigerator at 4 ℃ to obtain anthocyanin water-in-oil emulsion with the pigment content of 10% and the oil-water phase ratio of 5:5.
Comparative example 5-1: transparent anthocyanin self-association emulsion (erythritol deletion group) based on internal water phase microenvironment regulation
(1) Preparing a fatty phase: 49g of corn oil and 1g of polyglycerol polyricinoleate are added into a beaker and uniformly mixed to obtain an external lipid phase.
(2) Preparing an inner water phase: dissolving 12g of cabbage red pigment in 34.6g of distilled water, adding 0.1g of whey protein isolate and 0.3g of trisodium phosphate after full dissolution, self-associating anthocyanin for 15min under the condition of avoiding light, and regulating the pH value of an inner water phase to be 3 to obtain the inner water phase.
(3) Pouring the inner water phase obtained in the step (1) and the step (2) into the outer lipid phase, placing the beaker under a dispersing machine, stirring for 2min, wherein the stirring speed is 12000rpm, and sealing and light-shielding the emulsion and storing the emulsion in a refrigerator at 4 ℃ to obtain anthocyanin water-in-oil emulsion with the pigment content of 10% and the oil-water phase ratio of 5:5.
Comparative examples 1-2: transparent anthocyanin self-association emulsion (trisodium phosphate deletion group) based on internal water phase microenvironment regulation
(1) Preparing a fatty phase: 49g of corn oil and 1g of polyglycerol polyricinoleate are added into a beaker and uniformly mixed to obtain an external lipid phase.
(2) Preparing an inner water phase: dissolving 3g of cabbage red pigment in 34.87g of distilled water, adding 0.1g of whey protein isolate, adding 12g of erythritol, and adjusting the pH value of the inner water phase to 3 after full dissolution to obtain the inner water phase.
(3) Pouring the inner water phase obtained in the step (1) and the step (2) into the outer lipid phase, placing the beaker under a dispersing machine, stirring for 2min, wherein the stirring speed is 12000rpm, and sealing and light-shielding the emulsion and storing the emulsion in a refrigerator at 4 ℃ to obtain anthocyanin water-in-oil emulsion with the pigment content of 10% and the oil-water phase ratio of 5:5.
Comparative example 2-2: transparent anthocyanin self-association emulsion (trisodium phosphate deletion group) based on internal water phase microenvironment regulation
(1) Preparing a fatty phase: 49g of corn oil and 1g of polyglycerol polyricinoleate are added into a beaker and uniformly mixed to obtain an external lipid phase.
(2) Preparing an inner water phase: dissolving 10g of cabbage red pigment in 34.7g of distilled water, adding 0.1g of whey protein isolate, adding 5g of erythritol, and adjusting the pH value of the inner water phase to 3 after full dissolution to obtain the inner water phase.
(3) Pouring the inner water phase obtained in the step (1) and the step (2) into the outer lipid phase, placing the beaker under a dispersing machine, stirring for 2min, wherein the stirring speed is 12000rpm, and sealing and light-shielding the emulsion and storing the emulsion in a refrigerator at 4 ℃ to obtain anthocyanin water-in-oil emulsion with the pigment content of 10% and the oil-water phase ratio of 5:5.
Comparative example 3-2: transparent anthocyanin self-association emulsion (trisodium phosphate deletion group) based on internal water phase microenvironment regulation
(1) Preparing a fatty phase: 49g of corn oil and 1g of polyglycerol polyricinoleate are added into a beaker and uniformly mixed to obtain an external lipid phase.
(2) Preparing an inner water phase: dissolving 7g of cabbage red pigment in 34.8g of distilled water, adding 0.1g of whey protein isolate, adding 8g of erythritol, and adjusting the pH value of the inner water phase to 3 after full dissolution to obtain the inner water phase.
(3) Pouring the inner water phase obtained in the step (1) and the step (2) into the outer lipid phase, placing the beaker under a dispersing machine, stirring for 2min, wherein the stirring speed is 12000rpm, and sealing and light-shielding the emulsion and storing the emulsion in a refrigerator at 4 ℃ to obtain anthocyanin water-in-oil emulsion with the pigment content of 10% and the oil-water phase ratio of 5:5.
Comparative example 4-2: transparent anthocyanin self-association emulsion (trisodium phosphate deletion group) based on internal water phase microenvironment regulation
(1) Preparing a fatty phase: 49g of corn oil and 1g of polyglycerol polyricinoleate are added into a beaker and uniformly mixed to obtain an external lipid phase.
(2) Preparing an inner water phase: dissolving 10g of cabbage red pigment in 34.65g of distilled water, adding 0.1g of whey protein isolate, adding 5g of erythritol, and adjusting the pH value of the inner water phase to 3 after full dissolution to obtain the inner water phase.
(3) Pouring the inner water phase obtained in the step (1) and the step (2) into the outer lipid phase, placing the beaker under a dispersing machine, stirring for 2min, wherein the stirring speed is 12000rpm, and sealing and light-shielding the emulsion and storing the emulsion in a refrigerator at 4 ℃ to obtain anthocyanin water-in-oil emulsion with the pigment content of 10% and the oil-water phase ratio of 5:5.
Comparative example 4-2: transparent anthocyanin self-association emulsion (trisodium phosphate deletion group) based on internal water phase microenvironment regulation
(1) Preparing a fatty phase: 49g of corn oil and 1g of polyglycerol polyricinoleate are added into a beaker and uniformly mixed to obtain an external lipid phase.
(2) Preparing an inner water phase: dissolving 12g of cabbage red pigment in 34.6g of distilled water, adding 0.1g of whey protein isolate, adding 3g of erythritol, and adjusting the pH value of the inner water phase to 3 after full dissolution to obtain the inner water phase.
(3) Pouring the inner water phase obtained in the step (1) and the step (2) into the outer lipid phase, placing the beaker under a dispersing machine, stirring for 2min, wherein the stirring speed is 12000rpm, and sealing and light-shielding the emulsion and storing the emulsion in a refrigerator at 4 ℃ to obtain anthocyanin water-in-oil emulsion with the pigment content of 10% and the oil-water phase ratio of 5:5.
And (3) case effect detection:
(1) Evaluation of emulsion appearance
The prepared emulsions prepared in the examples and comparative examples 1 and 2 were placed in a black cap bottle at 20g, and the apparent change of the emulsion was observed by 100-fold dilution with corn oil, and the result is shown in FIG. 3. The prepared emulsions prepared in the examples and comparative examples 1 and 2 were diluted with n-dodecane, and the particle size was measured by a Markov dynamic light scattering particle sizer, and the results are shown in Table 1.
TABLE 1
The particle size detection results of the emulsion are shown in Table 1, and the particle size results of examples 1-5 show that the particle sizes of examples 2-4 are similar, have no significant difference and are significantly smaller than 1497 and 1569nm of examples 1 and 5; the results of comparative example 2 are similar to those of the examples; the sample of comparative example 1 had a significant increase in particle size; this is due to the absence of erythritol, which results in a severe mismatch in permeability of the outer lipid phase and the inner aqueous phase, and a significant increase in particle size, directly affecting the stability of the emulsion. The apparent detection results of the emulsion are shown in figure 3, and the anthocyanin emulsion prepared by the methods of the example before dilution and the comparative examples 1-1 and 2-1 has deep color and high anthocyanin carrying capacity. After dilution, the emulsion of the examples and the emulsion of the comparative example 2 are uniform and transparent, have bright color, excellent anti-dilution capability and high biological solubility; the liquid of the erythritol-deleted comparative example 1-1 is opaque after dilution, the color is darker, the permeability of the oil-water phase is seriously mismatched, transparent anthocyanin emulsion cannot be formed, and the bright color of anthocyanin cannot be completely presented. The results show that the aqueous phase component and the content are 50-100 parts of anthocyanin, 50-100 parts of erythritol, 0.5-2.5 parts of trisodium phosphate and 1 part of whey protein isolate, and the stability is good, and the color is uniform and transparent.
(2) Influence of detection temperature on anthocyanin stability:
the samples prepared by the embodiment and the comparative example are respectively placed in a light-proof constant-temperature water bath kettle at 60 and 100 ℃, 0.1g of the samples are placed in a 15mL centrifuge tube at specific time points (15, 30, 60, 90 and 120 min), 3mL of ethanol and 3mL of n-hexane are added, after the samples are uniformly shaken, 4mL of distilled water is added, the samples are fully shaken and then are stood for layering, an upper organic phase is removed, a lower aqueous phase is transferred into a 50mL volumetric flask, the volume is fixed by using buffer solution/ethanol (1:1), the samples are centrifuged at 6000rpm for 3min, absorbance values are measured at 520 and 700nm, and each sample is measured at least three times. The mass fraction w of the total anthocyanin is calculated as follows:
wherein:
A--A520nm-A700nm；
the molar mass of the M-cornflower-3-glucoside is expressed in g/mol (M= 449.2 g/mol);
f- -dilution factor;
the molar extinction coefficient of epsilon-cornflower-3-glucoside, expressed in L/(mol cm) (epsilon= 26900);
l- -the optical path length in cm;
1000- -mention of a conversion factor;
v- -buffer volume in mL;
m-mass of sample in g.
The results are shown in Table 2, and show that the anthocyanin retention rates of examples 1-5 and comparative examples 1-5 are relatively close, with little difference, and are significantly higher than those of comparative examples 1-2-5-2. At lower temperatures of 60 ℃, all samples differ less. At 100 ℃, the stability difference is more obvious, which is attributed to the fact that trisodium phosphate deleted in the proportion of 1-2 to 5-2 changes the stable state of anthocyanin in the inner water phase, and reduces the stability of anthocyanin, so that anthocyanin is rapidly degraded in the heating process. In examples 1 to 5, samples 1 and 5 have significantly lower anthocyanin stability than samples 2 to 4, which indicates that the aqueous phase component and content are better in anthocyanin 50 to 100 parts, erythritol 50 to 100 parts, trisodium phosphate 0.5 to 2.5 parts, and whey protein isolate 1 part.
TABLE 2
(3) Detecting the effect of illumination on anthocyanin stability
The samples prepared in examples and comparative examples 1 and 2 were each taken in triplicate and stored in uv light and light protection for 7 days, respectively. Samples were taken at specific time points (days 1, 2, 3, 5, 7) to determine anthocyanin retention, and the test method was consistent with that of (2) above. The results are shown in Table 3, and the anthocyanin retention rates of all samples were very high and the differences were not large in the dark environment. Under ultraviolet irradiation, the anthocyanin differences of each group of samples are obvious, the light stability of the samples prepared in the examples 1-5 is optimal, the comparative examples 1-5 are slightly lower than the sample, and the comparative examples 1-2-5-2 are obviously lower than the experimental examples. The sample prepared by the comparative example which lacks erythritol has large particles, is extremely easy to be settled and aggregated under the influence of gravity, and influences the stability of an anthocyanin emulsion system, so that anthocyanin in an inner water phase is exposed to the external environment to cause degradation. In the sample prepared by the comparative example without trisodium phosphate, anthocyanin in the inner water phase cannot self-associate anthocyanin, and the existing state is unstable and is extremely easy to be degraded by environmental factors. And in the same group, the samples No. 2-4 are obviously higher than the samples No. 1 and No. 5, and the results show that the light stability of anthocyanin is better when the water phase component and the content are 50-100 parts of anthocyanin, 50-100 parts of erythritol, 0.5-2.5 parts of trisodium phosphate and 1 part of whey protein isolate.
TABLE 3 Table 3
The above examples merely represent a few embodiments of the present invention, which are described in more detail and are not to be construed as limiting the scope of the patent. It should be noted that, for a person skilled in the art, the above embodiments may also make several variations, combinations and improvements, without departing from the scope of the present patent. Therefore, the protection scope of the patent is subject to the claims.
Claims (2)
1. The transparent anthocyanin self-association emulsion based on the micro-environment regulation of an inner water phase is characterized by comprising an inner water phase and an outer lipid phase, wherein anthocyanin, erythritol, trisodium phosphate and whey protein isolate are added into the inner water phase to form the inner water phase; adding a surfactant into vegetable oil to form a fatty phase; wherein the composition of each component in the inner water phase is as follows: 296.5-398.5 parts of water, 50-100 parts of anthocyanin, 50-100 parts of erythritol, 0.5-2.5 parts of trisodium phosphate and 1 part of whey protein isolate; wherein the composition of each component in the outer lipid phase: 490 parts of vegetable oil and 10 parts of emulsifier;
the preparation method of the self-association emulsion comprises the following steps:
(1) Preparing a fatty phase: uniformly mixing vegetable oil and an emulsifier according to a proportion to obtain an external lipid phase, wherein the vegetable oil is corn oil, and the emulsifier is polyglycerol polyricinoleate;
(2) Preparing an inner water phase: dissolving anthocyanin in water, adding whey protein isolate and trisodium phosphate after full dissolution, adding erythritol after full self-association, adjusting magnetic permeability to be matched with outer lipid, and finally adjusting the pH of an inner water phase to be 3 to obtain the inner water phase;
(3) Measuring the inner water phase and the outer lipid phase obtained in the step (1) and the step (2) in a reaction container according to the proportion of 3-5:5-7, and emulsifying for 2min at a high speed by using a dispersing machine to obtain transparent anthocyanin emulsion; the anthocyanin is cabbage red pigment.
2. Use of the self-associating emulsion of transparent anthocyanin based on internal aqueous phase microenvironment control according to claim 1 in the preparation of food additives.
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