CN114680332B - Water-in-oil type high internal phase emulsion for carrying bitter substances and preparation method thereof - Google Patents
Water-in-oil type high internal phase emulsion for carrying bitter substances and preparation method thereof Download PDFInfo
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- CN114680332B CN114680332B CN202210242175.8A CN202210242175A CN114680332B CN 114680332 B CN114680332 B CN 114680332B CN 202210242175 A CN202210242175 A CN 202210242175A CN 114680332 B CN114680332 B CN 114680332B
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- oil
- phase
- water
- emulsion
- bitter
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- 239000000839 emulsion Substances 0.000 title claims abstract description 162
- 239000000126 substance Substances 0.000 title claims abstract description 69
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 239000012071 phase Substances 0.000 claims abstract description 178
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 63
- 239000008346 aqueous phase Substances 0.000 claims abstract description 32
- 239000007788 liquid Substances 0.000 claims abstract description 21
- 239000007787 solid Substances 0.000 claims abstract description 20
- 229920000223 polyglycerol Polymers 0.000 claims abstract description 17
- WBHHMMIMDMUBKC-QJWNTBNXSA-M ricinoleate Chemical compound CCCCCC[C@@H](O)C\C=C/CCCCCCCC([O-])=O WBHHMMIMDMUBKC-QJWNTBNXSA-M 0.000 claims abstract description 17
- 229940066675 ricinoleate Drugs 0.000 claims abstract description 17
- 239000002904 solvent Substances 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 239000003921 oil Substances 0.000 claims description 112
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 83
- 235000019198 oils Nutrition 0.000 claims description 69
- 235000021307 Triticum Nutrition 0.000 claims description 51
- 238000000034 method Methods 0.000 claims description 35
- 239000004519 grease Substances 0.000 claims description 20
- 230000008569 process Effects 0.000 claims description 17
- 239000000872 buffer Substances 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 13
- 239000000284 extract Substances 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 11
- 108010035532 Collagen Proteins 0.000 claims description 10
- 102000008186 Collagen Human genes 0.000 claims description 10
- 229920001436 collagen Polymers 0.000 claims description 10
- 239000002540 palm oil Substances 0.000 claims description 9
- 239000010495 camellia oil Substances 0.000 claims description 8
- 235000019482 Palm oil Nutrition 0.000 claims description 7
- 108010009736 Protein Hydrolysates Proteins 0.000 claims description 7
- 239000003531 protein hydrolysate Substances 0.000 claims description 7
- 239000003240 coconut oil Substances 0.000 claims description 6
- 235000019864 coconut oil Nutrition 0.000 claims description 6
- 239000012153 distilled water Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 5
- 239000000944 linseed oil Substances 0.000 claims description 5
- 235000021388 linseed oil Nutrition 0.000 claims description 5
- 235000018102 proteins Nutrition 0.000 claims description 5
- 102000004169 proteins and genes Human genes 0.000 claims description 5
- 108090000623 proteins and genes Proteins 0.000 claims description 5
- 239000004006 olive oil Substances 0.000 claims description 4
- 235000008390 olive oil Nutrition 0.000 claims description 4
- 238000004904 shortening Methods 0.000 claims description 4
- 102000011632 Caseins Human genes 0.000 claims description 3
- 108010076119 Caseins Proteins 0.000 claims description 3
- 239000005018 casein Substances 0.000 claims description 3
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 3
- 235000021240 caseins Nutrition 0.000 claims description 3
- 239000003549 soybean oil Substances 0.000 claims description 3
- 235000012424 soybean oil Nutrition 0.000 claims description 3
- 241000195493 Cryptophyta Species 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims description 2
- 235000007164 Oryza sativa Nutrition 0.000 claims description 2
- 235000006484 Paeonia officinalis Nutrition 0.000 claims description 2
- 244000170916 Paeonia officinalis Species 0.000 claims description 2
- 235000019483 Peanut oil Nutrition 0.000 claims description 2
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 2
- 235000019498 Walnut oil Nutrition 0.000 claims description 2
- 239000010775 animal oil Substances 0.000 claims description 2
- 235000014121 butter Nutrition 0.000 claims description 2
- 239000004359 castor oil Substances 0.000 claims description 2
- 235000019438 castor oil Nutrition 0.000 claims description 2
- 239000007979 citrate buffer Substances 0.000 claims description 2
- 235000005687 corn oil Nutrition 0.000 claims description 2
- 239000002285 corn oil Substances 0.000 claims description 2
- ZEMPKEQAKRGZGQ-XOQCFJPHSA-N glycerol triricinoleate Natural products CCCCCC[C@@H](O)CC=CCCCCCCCC(=O)OC[C@@H](COC(=O)CCCCCCCC=CC[C@@H](O)CCCCCC)OC(=O)CCCCCCCC=CC[C@H](O)CCCCCC ZEMPKEQAKRGZGQ-XOQCFJPHSA-N 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 239000002609 medium Substances 0.000 claims description 2
- 239000000312 peanut oil Substances 0.000 claims description 2
- 239000001335 perilla frutescens leaf extract Substances 0.000 claims description 2
- 235000009566 rice Nutrition 0.000 claims description 2
- 235000020238 sunflower seed Nutrition 0.000 claims description 2
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 claims description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 2
- 239000008170 walnut oil Substances 0.000 claims description 2
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 230000029087 digestion Effects 0.000 abstract description 20
- 150000002632 lipids Chemical class 0.000 abstract description 20
- 238000005538 encapsulation Methods 0.000 abstract description 19
- 230000002496 gastric effect Effects 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 235000015097 nutrients Nutrition 0.000 abstract description 6
- 241000209140 Triticum Species 0.000 description 50
- 235000019658 bitter taste Nutrition 0.000 description 34
- 102000004196 processed proteins & peptides Human genes 0.000 description 27
- 238000011156 evaluation Methods 0.000 description 26
- 239000000243 solution Substances 0.000 description 21
- 238000003860 storage Methods 0.000 description 15
- 230000000052 comparative effect Effects 0.000 description 13
- 235000013305 food Nutrition 0.000 description 11
- 229920001184 polypeptide Polymers 0.000 description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 8
- 239000003814 drug Substances 0.000 description 8
- 230000009969 flowable effect Effects 0.000 description 8
- 238000007254 oxidation reaction Methods 0.000 description 8
- 239000000843 powder Substances 0.000 description 8
- 230000001953 sensory effect Effects 0.000 description 8
- 210000000813 small intestine Anatomy 0.000 description 8
- 244000247747 Coptis groenlandica Species 0.000 description 7
- 235000002991 Coptis groenlandica Nutrition 0.000 description 7
- 238000004458 analytical method Methods 0.000 description 7
- 239000007864 aqueous solution Substances 0.000 description 7
- 239000000203 mixture Substances 0.000 description 7
- 210000000214 mouth Anatomy 0.000 description 7
- 230000003647 oxidation Effects 0.000 description 7
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 6
- 239000010410 layer Substances 0.000 description 6
- 238000005191 phase separation Methods 0.000 description 6
- 108090000790 Enzymes Proteins 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 229940088598 enzyme Drugs 0.000 description 5
- 239000008384 inner phase Substances 0.000 description 5
- 230000005012 migration Effects 0.000 description 5
- 238000013508 migration Methods 0.000 description 5
- 150000002978 peroxides Chemical class 0.000 description 5
- 230000001766 physiological effect Effects 0.000 description 5
- 239000007762 w/o emulsion Substances 0.000 description 5
- 244000068988 Glycine max Species 0.000 description 4
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 description 4
- 102000004882 Lipase Human genes 0.000 description 4
- 108090001060 Lipase Proteins 0.000 description 4
- 239000004367 Lipase Substances 0.000 description 4
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical compound CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 4
- 238000000338 in vitro Methods 0.000 description 4
- 235000019421 lipase Nutrition 0.000 description 4
- 230000000873 masking effect Effects 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 210000002784 stomach Anatomy 0.000 description 4
- 241000037740 Coptis chinensis Species 0.000 description 3
- 235000019596 Masking bitterness Nutrition 0.000 description 3
- 102000015636 Oligopeptides Human genes 0.000 description 3
- 108010038807 Oligopeptides Proteins 0.000 description 3
- 108010019160 Pancreatin Proteins 0.000 description 3
- 230000009471 action Effects 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 239000003833 bile salt Substances 0.000 description 3
- 230000001079 digestive effect Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 239000012530 fluid Substances 0.000 description 3
- 229940055695 pancreatin Drugs 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 235000001950 Elaeis guineensis Nutrition 0.000 description 2
- 244000127993 Elaeis melanococca Species 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- NHTMVDHEPJAVLT-UHFFFAOYSA-N Isooctane Chemical compound CC(C)CC(C)(C)C NHTMVDHEPJAVLT-UHFFFAOYSA-N 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000000969 carrier Substances 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- JVSWJIKNEAIKJW-UHFFFAOYSA-N dimethyl-hexane Natural products CCCCCC(C)C JVSWJIKNEAIKJW-UHFFFAOYSA-N 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 230000002209 hydrophobic effect Effects 0.000 description 2
- 239000002502 liposome Substances 0.000 description 2
- 239000003094 microcapsule Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000010958 polyglycerol polyricinoleate Nutrition 0.000 description 2
- 230000035945 sensitivity Effects 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 238000012549 training Methods 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- PAWQVTBBRAZDMG-UHFFFAOYSA-N 2-(3-bromo-2-fluorophenyl)acetic acid Chemical compound OC(=O)CC1=CC=CC(Br)=C1F PAWQVTBBRAZDMG-UHFFFAOYSA-N 0.000 description 1
- FRIBMENBGGCKPD-UHFFFAOYSA-N 3-(2,3-dimethoxyphenyl)prop-2-enal Chemical compound COC1=CC=CC(C=CC=O)=C1OC FRIBMENBGGCKPD-UHFFFAOYSA-N 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 102000057297 Pepsin A Human genes 0.000 description 1
- 108090000284 Pepsin A Proteins 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 description 1
- LEHOTFFKMJEONL-UHFFFAOYSA-N Uric Acid Chemical compound N1C(=O)NC(=O)C2=C1NC(=O)N2 LEHOTFFKMJEONL-UHFFFAOYSA-N 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- SOIFLUNRINLCBN-UHFFFAOYSA-N ammonium thiocyanate Chemical compound [NH4+].[S-]C#N SOIFLUNRINLCBN-UHFFFAOYSA-N 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003276 anti-hypertensive effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- WDIHJSXYQDMJHN-UHFFFAOYSA-L barium chloride Chemical compound [Cl-].[Cl-].[Ba+2] WDIHJSXYQDMJHN-UHFFFAOYSA-L 0.000 description 1
- 229910001626 barium chloride Inorganic materials 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000000595 bitter masking effect Effects 0.000 description 1
- 235000019611 bitter taste sensations Nutrition 0.000 description 1
- OHJMTUPIZMNBFR-UHFFFAOYSA-N biuret Chemical compound NC(=O)NC(N)=O OHJMTUPIZMNBFR-UHFFFAOYSA-N 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 239000004202 carbamide Substances 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000013270 controlled release Methods 0.000 description 1
- 239000011162 core material Substances 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 235000021245 dietary protein Nutrition 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 229910001448 ferrous ion Inorganic materials 0.000 description 1
- 239000011790 ferrous sulphate Substances 0.000 description 1
- 235000003891 ferrous sulphate Nutrition 0.000 description 1
- MHMNJMPURVTYEJ-UHFFFAOYSA-N fluorescein-5-isothiocyanate Chemical compound O1C(=O)C2=CC(N=C=S)=CC=C2C21C1=CC=C(O)C=C1OC1=CC(O)=CC=C21 MHMNJMPURVTYEJ-UHFFFAOYSA-N 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- -1 guangdong) Substances 0.000 description 1
- 108091005708 gustatory receptors Proteins 0.000 description 1
- 239000012676 herbal extract Substances 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000004957 immunoregulator effect Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 description 1
- 229910000359 iron(II) sulfate Inorganic materials 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- XONPDZSGENTBNJ-UHFFFAOYSA-N molecular hydrogen;sodium Chemical compound [Na].[H][H] XONPDZSGENTBNJ-UHFFFAOYSA-N 0.000 description 1
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 1
- 235000019796 monopotassium phosphate Nutrition 0.000 description 1
- 210000002200 mouth mucosa Anatomy 0.000 description 1
- VOFUROIFQGPCGE-UHFFFAOYSA-N nile red Chemical compound C1=CC=C2C3=NC4=CC=C(N(CC)CC)C=C4OC3=CC(=O)C2=C1 VOFUROIFQGPCGE-UHFFFAOYSA-N 0.000 description 1
- 239000012044 organic layer Substances 0.000 description 1
- 239000008385 outer phase Substances 0.000 description 1
- 229940111202 pepsin Drugs 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 239000008363 phosphate buffer Substances 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 239000001508 potassium citrate Substances 0.000 description 1
- 229960002635 potassium citrate Drugs 0.000 description 1
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 description 1
- 235000011082 potassium citrates Nutrition 0.000 description 1
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 description 1
- LWIHDJKSTIGBAC-UHFFFAOYSA-K potassium phosphate Substances [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 108020003175 receptors Proteins 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000009877 rendering Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012552 review Methods 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 230000030812 sensory perception of bitter taste Effects 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- NGSFWBMYFKHRBD-UHFFFAOYSA-M sodium lactate Chemical compound [Na+].CC(O)C([O-])=O NGSFWBMYFKHRBD-UHFFFAOYSA-M 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000012916 structural analysis Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
- A23L27/72—Encapsulation
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/86—Addition of bitterness inhibitors
-
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
Abstract
The application provides a water-in-oil type high internal phase emulsion for carrying bitter substances and a preparation method thereof, and relates to the field of nutrient embedding and carrying. The water-in-oil type high internal phase emulsion for carrying bitter substances comprises a raw material including an aqueous phase and an oil phase, wherein the aqueous phase comprises bitter substances and a solvent; the oil phase comprises liquid oil, solid oil and polyglycerol ricinoleate. The bitter substance solution formed by the bitter substance and the solvent is used as an inner water phase, and the lipid network structure is constructed in a mode of combining liquid oil and solid oil to be used as an outer oil phase, so that high-internal-phase emulsion with good stability is formed, the encapsulation rate of the bitter substance and the bitter substance content in the emulsion are improved, the bad flavor of the bitter substance is covered, and the gastrointestinal digestion stability of the bitter substance is improved.
Description
Technical Field
The application relates to the field of embedding and carrying of nutrients, in particular to a water-in-oil type high internal phase emulsion for carrying bitter substances and a preparation method thereof.
Background
There are flavors in many foods that affect consumer acceptance, such as astringency, bitterness, etc., and bitter substances such as protein hydrolysates, peptides, herbal extracts, etc., have limited their use in the food industry due to the presence of undesirable flavors. For example, proteins are hydrolyzed by acid-base enzymes, and polypeptides produced during hydrolysis are mostly biologically active, however, many animal and plant proteins exhibit bitter taste by exposure to hydrophobic amino acids during enzymatic hydrolysis to form polypeptides, thereby greatly reducing consumer acceptance (Valorisation of protein hydrolysates from animal by-products: perspectives on bitter taste and debittering methods: arev. International Journal of Food Science & Technology,2018,54 (4), 978-986.). Such polypeptides that cause the protein hydrolysate to produce bitter taste are commonly referred to as bitter peptides. Bitter peptides have been attracting attention as a nutrient substance having physiological activities such as antibacterial, antihypertensive, antioxidant and immunoregulatory activities.
Since polypeptides are sensitive to the digestive environment of the gastrointestinal tract, degradation may occur when exposed to the acidic environment of the stomach and digestive enzymes to lose the original structural loss of physiological activity (Controlled release of casein-derived peptides in the gastrointestinal environment by encapsulation in water-in-oil-in-water double enzymes.Lwt-Food Science and Technology,2016,69,225-232.). The polypeptide powders obtained after spray drying treatment in the current food industry are mostly strongly hygroscopic rendering storage difficult. The bitter taste profile, gastrointestinal sensitivity and strong hygroscopicity of polypeptides have hampered their use in the food industry.
In order to obtain consumer acceptable products, food practitioners have taken a series of measures to clear and mask the bitter taste and improve its poor mouthfeel. The methods commonly used at present for masking bitterness include additive methods, separation methods, enzyme treatment methods, maillard reaction methods, protein-like reaction methods and encapsulation methods. The additive method is limited by the limitation of the additive, the separation method often causes the loss of polypeptide, the enzyme treatment debittering method has the defects of complex operation, high cost, strict experimental conditions and the like, and the encapsulation can avoid the bitter substance from being directly exposed to a bitter acceptor to cause the bitter substance not to show bitter, can improve the gastrointestinal tract digestion sensitivity of the bitter substance, improves the bioavailability of the bitter substance, and can reduce the hygroscopicity of the bitter substance to improve the storage stability of the bitter substance.
Carriers for encapsulating water-soluble substances have been disclosed, which mainly employ carrier matrices of polysaccharides, proteins and lipids, and types of carriers include liposome, microcapsule, emulsion and other carrier systems (Encapsulation of food protein hydrolysates and peptides: a review [ J ]. RSC Advances,2015,5 (97): 79270-79278.). Some application problems of bitter substances such as peptides and protein hydrolysates may be addressed by encapsulation, including prevention of aggregation, controlled delivery and increased biostability. The liposome encapsulated polypeptide has the challenges of low encapsulation quantity, thermodynamic instability, high cholesterol content and the like, and the problem that the wall material and the core material undergo Maillard reaction in the high-temperature spraying process to change the structure of the polypeptide exists in the microcapsule encapsulated polypeptide, so that the emulsion has wider application prospect in the aspect of encapsulating and protecting bioactive substances as a carrier for encapsulating and carrying peptide nutrient substances.
The technology of encapsulating bitter substances by emulsion is concentrated on double emulsion, for example, chinese non-patent literature 'soybean oligopeptide depressurization function, structural analysis and double emulsion bitter masking technical research' discloses a method for masking soybean oligopeptide bitter by preparing double emulsion: w (W) 1 /O/W 2 The emulsion is prepared by adopting a two-step homogenization method, and the first step of preparation adopts W stabilized by PGPR 1 Dissolving soybean oligopeptide in water to obtain inner water phase, dissolving PGPR in MCT oil to obtain oil phase, adding water phase into oil phase, dispersing, homogenizing to obtain W 1 an/O emulsion; in the second step, OSA starch and maltodextrin are mixed and dissolved until the starch is completely gelatinized, and the solution is used as an external water phase (W 2 ). Will W 1 Slowly adding W into O emulsion 2 Phase, high speed shearing to obtain final W 1 /O/W 2 An emulsion. However, double emulsion encapsulation of the bittering peptides has the following limitations: the double emulsion has the problems of low encapsulation efficiency caused by migration of internal phase substances to external phase, encapsulation efficiency of about 80%, and poor storage stability; double emulsions typically have less than 10% of the total emulsion of encapsulated peptide due to the small internal aqueous phase volume fraction; the preparation method of the double emulsion is complicated and has high process requirements.
Disclosure of Invention
Therefore, the technical problem to be solved by the application is to overcome the defects of low encapsulation rate, poor storage stability, low content of bitter substances, complex preparation process and the like of double emulsion for encapsulating and carrying bitter substances in the prior art, thereby providing the water-in-oil type high internal phase emulsion for carrying the bitter substances and the preparation method thereof.
In order to achieve the above purpose, the present application provides the following technical solutions:
in a first aspect, the present application provides a water-in-oil high internal phase emulsion carrying a bitter substance, the starting materials of which comprise an aqueous phase and an oil phase,
the aqueous phase comprising a bitter substance and a solvent;
the oil phase comprises liquid grease, solid grease and polyglycerol ricinoleate.
Further, the mass concentration of the bitter substance in the aqueous phase is 0.1 to 50%, preferably 5 to 50%.
Further, the mass concentration of the polyglycerol ricinoleate in the oil phase is 2-10%, preferably 4-6%; the mass ratio of the liquid grease to the solid grease is 0.5-10: 1, preferably 0.7 to 2.9:1.
further, the oil phase mass fraction is 10-90%, preferably 12-25%.
Further, the bitter substance comprises at least one of wheat peptide, collagen peptide, soybean peptide, casein peptide, rice protein peptide, protein hydrolysate, chinese medicinal decoction and Chinese medicinal extract.
Further, the solvent comprises at least one of distilled water, PBS buffer with a concentration of 5-500 mM, and citrate buffer with a concentration of 5-500 mM, preferably PBS buffer with a concentration of 5 mM.
Further, the liquid oil comprises at least one of camellia oil, corn oil, olive oil, medium chain triglyceride, linseed oil, castor oil, walnut oil, algae oil, peony seed oil, peanut oil, rapeseed oil, soybean oil, perilla seed oil and sunflower seed oil.
Further, the solid grease comprises at least one of palm oil, coconut oil, shortening, butter, and animal oil.
In a second aspect, the present application provides a process for preparing the bitter material-carrying water-in-oil high internal phase emulsion comprising the steps of:
(1) Dissolving bitter substances in solvent to obtain water phase;
(2) Heating and mixing liquid grease, solid grease and polyglycerol ricinoleate to obtain an oil phase;
(3) And adding the water phase into the heated oil phase for homogenizing and dispersing to obtain the water-in-oil type high internal phase emulsion carrying the bitter substances.
Further, in step (3), the homogeneously dispersing includes: in the process of adding the water phase into the oil phase, the rotating speed is gradually increased from 6000rpm to 8000rpm to 10000rpm to 14000rpm at the speed of 500rpm to 1000rpm, and the water phase is continuously dispersed for 1 min to 3min under 10000rpm to 14000rpm after being completely added, so as to obtain the water-in-oil type high internal phase emulsion carrying bitter substances.
Further, in the step (2), the mixture is heated and mixed at 35 to 85 ℃.
The technical scheme of the application has the following advantages:
1. according to the water-in-oil type high internal phase emulsion for carrying the bitter substances, the bitter substance solution formed by the bitter substances and the solvent is used as an internal water phase, a lipid network structure is constructed in a mode of combining liquid oil and solid oil to be used as an external oil phase, the gel condition of the lipid phase can be improved by mixing the liquid oil and the solid oil, the viscosity of the external oil phase is regulated, the high internal phase emulsion with good stability is formed, and the encapsulation rate of the bitter substances and the bitter substance content in the emulsion are improved. Meanwhile, the inner water phase bitter substance solution presents a tightly packed structure due to higher inner phase volume fraction, and the lipid network structure of the outer oil phase and the tightly packed inner phase structure limit the movement of inner liquid drops, so that the stability of emulsion is further ensured.
2. The water-in-oil type high internal phase emulsion for carrying the bitter substances provided by the application has the advantages that the external lipid layer provides a physical barrier, the combination of the molecules of the internal bitter substances and bitter receptors in the oral cavity is blocked, the bad flavor of the bitter substances is effectively masked, the consumer acceptability is improved, and meanwhile, the application of the hydrophilic nutrient substances in oil-based foods can be expanded.
3. The water-in-oil type high internal phase emulsion for carrying the bitter substances, provided by the application, has the advantages that the external lipid layer prevents the distribution of the bitter substances in the stomach from being exposed, the activity of the bitter substances is protected, and the bitter substances are ensured to have higher physiological activity before reaching the absorption site of the small intestine. During the digestion of the small intestine, the outer lipid layer gradually breaks down with the action of lipase and pancreatin, and the inner bitter substances are slowly released.
4. The water-in-oil type high internal phase emulsion for carrying the bitter substances can effectively slow down the lipid oxidation process in the emulsion when the internal bitter substances are bitter peptides, and prolong the shelf life of products.
5. The preparation method of the water-in-oil type high internal phase emulsion carrying bitter substances provided by the application can prepare the water-in-oil type high internal phase emulsion carrying bitter substances with high content of encapsulation, no bitter taste and stable gastric digestion activity by a one-step method, and is simple and easy to operate. The method is mainly used in the field of food materials with strong pungent flavor, and can effectively improve the sensory attribute of the food materials and improve the consumer acceptance.
6. According to the preparation method of the water-in-oil type high internal phase emulsion carrying bitter substances, the oil phase is heated, then the internal water phase is slowly added into the system, the system temperature is gradually reduced to enable a lipid phase network structure to be formed, the migration rate of liquid drops is reduced, the dispersion rotating speed is gradually increased in the process, stable emulsion is formed, and after the internal water phase is completely involved, continuous dispersion is realized, and the complete emulsification is ensured.
Drawings
In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the drawings that are needed in the description of the embodiments or the prior art will be briefly described, and it is obvious that the drawings in the description below are some embodiments of the present application, and other drawings can be obtained according to the drawings without inventive effort for a person skilled in the art.
FIG. 1 is a diagram showing the appearance of freshly prepared emulsions according to examples 1 to 3 of the present application after 3 weeks of storage at room temperature;
FIG. 2 is an apparent view of freshly prepared emulsion, and inverted emulsion after preparation, in example 4 of the application;
FIG. 3 is an apparent view of freshly prepared emulsion and tilted emulsion after preparation in example 5 of the application;
FIG. 4 is an apparent view of freshly prepared emulsion, and inverted emulsion after preparation, in example 6 of the application;
FIG. 5 is an apparent image of freshly prepared emulsion, inverted and stored at room temperature for 1 week in example 1 of the present application;
FIG. 6 is an apparent image of freshly prepared emulsion, inverted and prepared for 10min according to comparative example 1 of the present application;
FIG. 7 is an apparent view of freshly prepared emulsion and inverted emulsion according to comparative example 2 of the present application;
FIG. 8 is a graph showing evaluation of the effect of masking bitterness of bitter substances of the high internal phase emulsions obtained in examples 1 to 6 of the present application;
FIG. 9 is a graph showing evaluation of lipid oxidation effects during storage of the high internal phase emulsions obtained in examples 1 to 3 of the present application;
FIG. 10 is a physical diagram of the high internal phase emulsion obtained in example 3 of the present application in a simulated in vitro digestion process and a microstructure of the emulsion at the end of each digestion stage under a confocal laser microscope.
Detailed Description
The following examples are provided for a better understanding of the present application and are not limited to the preferred embodiments described herein, but are not intended to limit the scope of the application, any product which is the same or similar to the present application, whether in light of the present teachings or in combination with other prior art features, falls within the scope of the present application.
The preparation raw materials in examples and comparative examples are as follows:
tea oil (green sea tea oil, south China, jiangxi), palm oil (food grade, guangzhou Lang Feng), polyglycerol ricinoleate (Daghe food, zheng Zhou, henan), wheat peptide (Jiangzhong, jiangxi nan Chang, molecular weight below 1000 Da), coconut oil (sunlight coconut oil, guangdong), linseed oil (Linseed oil, inner Mongolia, china), olive oil (Betts, spain), shortening (American flag, shanghai, all organisms of collagen peptide, jiangsu nan Beijing), coptis extract (Feng St Nort, shanxi chicken), traditional Chinese medicine liquid (Jiangxi Miao, jiangxi nan Chang).
The concentration of PBS buffer in examples and comparative examples was 5mM, pH7.0, and the preparation method was as follows:
preparation of 5mM Na 2 HPO 4 Solution and 5mM NaH 2 PO 4 Solution, 610mL Na 2 HPO 4 Solution and 390mL NaH 2 PO 4 After mixing the solutions, the pH was adjusted to 7.0 to prepare 5mM PBS buffer.
The specific experimental procedures or conditions are not noted in the examples and may be followed by the operations or conditions of conventional experimental procedures described in the literature in this field. The materials or instruments used are all conventional products commercially available, including but not limited to those used in the examples of the present application.
Example 1
The embodiment provides a wheat peptide-carrying water-in-oil type high internal phase emulsion, which is prepared by the following steps:
(1) 20g of wheat peptide powder was dissolved in 380g of PBS buffer to give 400g of aqueous phase (wheat peptide mass concentration 5%);
(2) Heating and uniformly mixing 47.5g of camellia oil, 47.5g of food-grade palm oil and 5g of polyglycerol ricinoleate at 70 ℃ to obtain 100g of oil phase;
(3) Transferring the heated oil phase obtained in the step (2) into a beaker, and placing the beaker in a high-speed dispersing machine, wherein the rotating speed is gradually increased from 8000rpm to 11000rpm at the speed of 1000rpm per minute in the process of adding the water phase into the oil phase, and continuously dispersing the water phase at 11000rpm for 2min after the water phase is completely added, so as to obtain the wheat peptide-carrying water-in-oil type high internal phase emulsion.
Example 2
The embodiment provides a wheat peptide-carrying water-in-oil type high internal phase emulsion, which is prepared by the following steps:
(1) 60g of wheat peptide powder was dissolved in 340g of PBS buffer to give 400g of aqueous phase (wheat peptide mass concentration 15%);
(2) Heating and uniformly mixing 47.5g of camellia oil, 47.5g of food-grade palm oil and 5g of polyglycerol ricinoleate at 70 ℃ to obtain 100g of oil phase;
(3) Transferring the heated oil phase obtained in the step (2) into a beaker, and placing the beaker in a high-speed dispersing machine, wherein the rotating speed is gradually increased from 8000rpm to 11000rpm at the speed of 1000rpm per minute in the process of adding the water phase into the oil phase, and continuously dispersing the water phase at 11000rpm for 2min after the water phase is completely added, so as to obtain the wheat peptide-carrying water-in-oil type high internal phase emulsion.
Example 3
The embodiment provides a wheat peptide-carrying water-in-oil type high internal phase emulsion, which is prepared by the following steps:
(1) 120g of wheat peptide powder was dissolved in 280g of PBS buffer to give 400g of aqueous phase (wheat peptide mass concentration 30%);
(2) Heating and uniformly mixing 47.5g of camellia oil, 47.5g of food-grade palm oil and 5g of polyglycerol ricinoleate at 70 ℃ to obtain 100g of oil phase;
(3) Transferring the heated oil phase obtained in the step (2) into a beaker, and placing the beaker in a high-speed dispersing machine, wherein the rotating speed is gradually increased from 8000rpm to 11000rpm at the speed of 1000rpm per minute in the process of adding the water phase into the oil phase, and continuously dispersing the water phase at 11000rpm for 2min after the water phase is completely added, so as to obtain the wheat peptide-carrying water-in-oil type high internal phase emulsion.
Example 4
The present example provides a collagen peptide-carrying water-in-oil high internal phase emulsion, which is prepared by the following method:
(1) 225g of collagen peptide powder was dissolved in 225g of PBS buffer to give 440g of aqueous phase (collagen peptide mass concentration 50%);
(2) Heating 34.4g of soybean oil, 22g of coconut oil and 3.6g of polyglycerol ricinoleate at 65 ℃ and uniformly mixing to obtain 60g of oil phase;
(3) Transferring the heated oil phase obtained in the step (2) into a beaker, and placing the beaker in a high-speed dispersing machine, wherein the rotating speed is gradually increased from 7000rpm to 12000rpm at a speed of 800rpm per minute in the process of adding the water phase into the oil phase, and continuously dispersing the water phase at 12000rpm for 2min after the water phase is completely added, so as to obtain the collagen peptide-carrying water-in-oil type high internal phase emulsion.
Example 5
The embodiment provides a water-in-oil type high internal phase emulsion for carrying traditional Chinese medicine decoction, which is prepared by the following steps:
(1) Dissolving 150g of the traditional Chinese medicine decoction in 275g of PBS buffer solution to obtain 425g of water phase (the mass concentration of the traditional Chinese medicine decoction is 35%);
(2) Heating and uniformly mixing 52.5g of linseed oil, 18g of coconut oil and 4.5g of polyglycerol ricinoleate at 60 ℃ to obtain 75g of oil phase;
(3) Transferring the heated oil phase obtained in the step (2) into a beaker, and placing the beaker in a high-speed dispersing machine, wherein the rotating speed is gradually increased from 6000rpm to 10000rpm at the speed of 500rpm per minute in the process of adding the water phase into the oil phase, and continuously dispersing the water phase at 10000rpm for 2min after the water phase is completely added, so as to obtain the water-in-oil type high internal phase emulsion for carrying the traditional Chinese medicine decoction.
Example 6
The embodiment provides a water-in-oil type high internal phase emulsion carrying water-soluble coptis chinensis extract, which is prepared by the following steps:
(1) 45g of coptis extract powder is dissolved in 330g of PBS buffer to obtain 375g of water phase (the mass concentration of coptis extract is 12%);
(2) Heating and uniformly mixing 50g of olive oil, 70g of shortening and 5g of polyglycerol ricinoleate at 70 ℃ to obtain 125g of oil phase;
(3) Transferring the heated oil phase obtained in the step (2) into a beaker, and placing in a high-speed dispersing machine, wherein the rotating speed is gradually increased from 7500rpm to 10500rpm at a speed of 1000rpm per minute in the process of adding the water phase into the oil phase, and continuously dispersing for 2min at 10500rpm after the water phase is completely added, so as to obtain the water-in-oil type high internal phase emulsion carrying the coptis chinensis extract.
Comparative example 1
The comparative example provides a wheat peptide-carrying water-in-oil emulsion, which is prepared as follows:
(1) 20g of wheat peptide powder was dissolved in 380g of PBS buffer to give 400g of aqueous phase (wheat peptide mass concentration 5%);
(2) Heating and uniformly mixing 95g of camellia oil and 5g of polyglycerol ricinoleate at 65 ℃ to obtain 100g of oil phase;
(3) Transferring the heated oil phase obtained in the step (2) into a beaker, and placing the beaker in a high-speed dispersing machine, wherein the rotating speed is gradually increased from 8000rpm to 11000rpm at the speed of 1000rpm per minute in the process of adding the water phase into the oil phase, and continuously dispersing the water phase at 11000rpm for 2min after the water phase is completely added, so as to obtain the wheat peptide-carrying water-in-oil emulsion.
Comparative example 2
The comparative example provides a wheat peptide-carrying water-in-oil emulsion, which is prepared as follows:
(1) 20g of wheat peptide powder was dissolved in 380g of PBS buffer to give 400g of aqueous phase (wheat peptide mass concentration 5%);
(2) Heating and uniformly mixing 95g of food-grade palm oil and 5g of polyglycerol ricinoleate at 65 ℃ to obtain 100g of oil phase;
(3) Transferring the heated oil phase obtained in the step (2) into a beaker, and placing the beaker in a high-speed dispersing machine, wherein the rotating speed is gradually increased from 8000rpm to 11000rpm at the speed of 1000rpm per minute in the process of adding the water phase into the oil phase, and continuously dispersing the water phase at 11000rpm for 2min after the water phase is completely added, so as to obtain the wheat peptide-carrying water-in-oil emulsion.
Experimental example 1 evaluation of emulsion stability
(1) Evaluation of storage stability of emulsions obtained in examples 1 to 3
After the preparation of the emulsions of examples 1 to 3, the emulsions were stored at room temperature for 3 weeks, and appearance patterns of the emulsions were photographed.
Analysis of results:
the aqueous phase of the emulsion prepared in example 1 carries wheat peptide at a mass concentration of 5%, as shown in fig. 1, the freshly prepared emulsion has a semi-solid state inherent to the high internal phase emulsion and is not flowable after inversion, which is also due to the compact arrangement of the droplets within the high internal phase emulsion and the extrusion deformation into a polyhedron, which gives the emulsion a more viscous appearance. Phase separation occurred after 3 weeks of storage at room temperature.
The aqueous phase of the emulsion prepared in example 2 carries 15% wheat peptide by mass, and as shown in fig. 1, the freshly prepared emulsion also exhibits the inherent structural characteristics of a high internal phase emulsion, and the emulsion viscosity is relatively high. After 3 weeks of storage at room temperature, the emulsion changed in texture and was flowable after inversion.
The aqueous phase of the emulsion prepared in example 3 carries 30% wheat peptide by mass, as shown in fig. 1, and the freshly prepared emulsion has a relatively high viscosity and is not flowable after inversion. After 3 weeks of storage at room temperature, the structure of the emulsion is not changed, the emulsion shows higher viscosity, the migration among liquid drops is limited, the emulsion still shows an inverted and non-flowable state, and the emulsion with the concentration of the wheat peptide has better storage stability.
(2) Evaluation of stability of emulsions obtained in examples 4 to 6
After the preparation of the emulsions of examples 4 to 6, the emulsions were inverted or tilted and the appearance of the emulsions was photographed.
Analysis of results:
the aqueous phase of the emulsion prepared in example 4 carries collagen peptide with a mass concentration of 50%, and as shown in fig. 2, the freshly prepared emulsion also has a larger system viscosity and shows a non-flowable phenomenon after inversion. The water phase mass fraction in this example is already as high as 88% and the fat content is low. After storage, the emulsion still keeps original viscosity and has no unstable phenomena such as phase separation, which indicates that high internal phase emulsion with good stability can be still formed by increasing the mass fraction of the water phase and changing the liquid grease composition of the solid grease.
The emulsion prepared in example 5 has an aqueous phase carrying a Chinese medicinal decoction with a mass concentration of 35%, and as shown in fig. 3, the freshly prepared emulsion is in a viscous state, has a certain viscosity, and slowly flows after being inclined, but the emulsion is still stable after being stored, and has no unstable phenomena such as phase separation, phase inversion and the like. In this example, the oil phase mass fraction was only 15%, and a stable high internal phase emulsion was formed although the oil phase composition was relatively small in solid fat.
The aqueous phase of the emulsion prepared in example 6 carries 12% of coptis chinensis extract by mass concentration, and as shown in fig. 4, the freshly prepared emulsion has higher viscosity and shows an inverted non-flowable phenomenon. In the embodiment, the mass fraction of the water phase is 75%, the solid grease in the oil phase composition is larger, the viscosity of the oil phase is higher, the migration movement of liquid drops is limited, the emulsion also has good stability after storage, the emulsion still keeps a viscous appearance, and unstable phenomena such as phase separation and the like do not occur.
(3) Evaluation of stability of emulsions obtained in example 1 and comparative examples 1 to 2
After the emulsions of example 1 and comparative examples 1 to 2 were prepared, they were left to stand at room temperature for storage, and the apparent change was recorded by photographing.
Analysis of results:
the oil phase of example 1 contains a part of solid oil palm oil, which improves the viscosity of the external oil phase and limits the migration movement of liquid drops, as shown in fig. 5, the freshly prepared emulsion presents an inverted non-flowable phenomenon, has the general appearance characteristic of high internal phase emulsion, is preserved for 1 week at room temperature, and has better stability without unstable phenomena such as phase separation, phase inversion and the like.
The oil phase of comparative example 1 does not contain solid grease, the overall viscosity is low, the liquid drops are easy to migrate and move, as shown in fig. 6, the freshly prepared emulsion presents an inverted flowable phenomenon, the unstable phenomenon of oil-water two-phase separation occurs after the emulsion stands for 10min, and the emulsion stability is poor.
The oil phase composition of comparative example 2 is mainly solid oil palm oil, and the oil phase gradually decreases with the addition of the aqueous phase, the oil phase starts to solidify, and the viscosity increases, but because the volume fraction of the inner aqueous phase is too large, part of the inner aqueous phase is not added into the system in the process of outer phase solidification, so that part of the inner aqueous phase remains outside, and a high inner phase emulsion with the volume fraction of the inner aqueous phase of more than 74% cannot be formed, as shown in fig. 7, and the emulsion formed in comparative example 2 is a common water-in-oil emulsion with certain plasticity and viscosity.
Experimental example 2 evaluation of emulsion encapsulation efficiency
The residual bitter peptides on the surface of the emulsion are removed by a water washing method, and the content of the bitter peptides is characterized by measuring the protein content by a biuret method.
Encapsulation efficiency= (1-content of bitter peptides removed by water washing/total bitter peptide addition in inner water phase) ×100% results analysis:
the encapsulation ratios of the emulsions of examples 1 to 4 were calculated as shown in Table 1.
TABLE 1 encapsulation efficiency of the emulsions of examples 1-4
| Sample of | Example 1 | Example 2 | Example 3 | Example 4 |
| Encapsulation efficiency | 98.85％ | 98.82％ | 95.76％ | 95.32％ |
The emulsions obtained in examples 1-4 all have high encapsulation efficiency (> 95%) of bitter peptides, which indicates that the water-in-oil high internal phase emulsion provided by the application can encapsulate bitter peptides efficiently. The bitter peptides are encapsulated as hydrophilic nutrients within the water-in-oil high internal phase emulsion, and the presence of an external hydrophobic oil phase also limits leakage of the internal bitter peptides.
Experimental example 3 evaluation of bitterness intensity of emulsion
Determination of bitterness intensity was performed using a scale of sensory analysis, reference ISO 8589-2007. 9 sensory evaluation members ranging in age from 20 to 28 years were screened for bitterness value evaluation. The wheat peptide solutions with different mass concentrations are prepared to be used as bitter standards, the bitter strengths of pure water, 10% wheat peptide aqueous solution, 20% wheat peptide aqueous solution and 30% wheat peptide aqueous solution are respectively set to be 0, 5, 10 and 15, and the standards are scored by the training evaluation members, so that the evaluation members can distinguish samples with different bitter strengths after training and the evaluation standards are relatively consistent. The sensory evaluation member rinsed with distilled water before evaluating, and 1.0g of the evaluation sample was contained in the oral cavity for 10s, and after spitting, rinsed with distilled water and scored. The mouth between every two samples is rinsed with distilled water and the rest time is 15min, so that the oral cavity is kept clean, and the influence among the samples is reduced. Each sample was evaluated 3 times in duplicate.
Analysis of results:
as shown in fig. 8, the concentration of the wheat peptide carried in the aqueous phase in the emulsion of example 1 is 5%, and the evaluation result of the sensory evaluation group shows that the aqueous solution of the wheat peptide with the concentration of 5% has obvious bitter taste perception, the bitter taste intensity evaluation value is close to 3, while the bitter taste intensity evaluation value of the high internal phase emulsion provided in example 1 is very low, and bitter taste is not detected, which also shows that the lipid layer outside the emulsion plays a role in preventing the combination of the wheat peptide molecules and the oral bitter taste receptor, and the perception of bitter taste is avoided.
The aqueous phase carried wheat peptide concentration in the emulsion of example 2 was increased to 15%, and the evaluation results of the sensory panel showed that the 15% aqueous wheat peptide solution had a strong bitter taste intensity and a high bitter taste score. However, the high internal phase emulsion provided in example 2 did not exhibit significant bitterness, with a bitterness intensity rating of approximately 1, effectively masking the bitterness of wheat peptides.
The concentration of the wheat peptide carried by the aqueous phase in the emulsion of example 3 is increased to 30%, and the evaluation result of the sensory evaluation group obviously shows that the wheat peptide aqueous solution with the concentration of 30% has very strong bitter taste intensity and obvious bitter taste. However, the high internal phase emulsion provided in example 3 exhibited effective bitterness masking, with a bitterness intensity rating of slightly greater than 2 and less than 5% aqueous wheat peptide, significantly masking the bitterness of the wheat peptide solution and improving consumer acceptance.
Example 4 the aqueous phase carried collagen peptide concentration in the emulsion was 50% and the aqueous collagen peptide solution at this concentration had a bitterness intensity score of 15, showing an extremely pronounced bitterness, whereas the encapsulated high internal phase emulsion showed a bitterness intensity score of approximately 3 and a pronounced reduction in bitterness intensity.
The concentration of the medicine decoction in the internal water phase in the embodiment 5 is 35.3%, the bitterness intensity of the medicine decoction aqueous solution with the concentration is about 3 after being evaluated by a sensory evaluation group, and meanwhile, the average bitterness intensity score of the encapsulated high internal phase emulsion is lower than 1, so that the bitterness of the medicine decoction is obviously reduced, and the bad flavor is covered.
In example 6, the inner water phase is a coptis extract solution, the bitterness intensity of 12% coptis extract aqueous solution is close to 6, while the bitterness intensity of the water-in-oil high inner phase emulsion encapsulating the coptis extract with the concentration is only close to 1, the bitterness intensity is obviously reduced, and the masking effect of the poor flavor of the coptis extract of the water-in-oil high inner phase emulsion is also shown.
Experimental example 4 evaluation of lipid oxidation of emulsion
The emulsions prepared in examples 1 to 3 were each placed in an oven at 40℃to accelerate lipid oxidation. The extent of lipid oxidation was characterized by measuring Peroxide (POV), a major reaction product of lipid oxidation. 0.3g of the emulsion was placed in a small centrifuge tube, 15mL of a mixture of isooctane and isopropanol (the volume ratio of isooctane to isopropanol was 3:1), shaking was performed thoroughly (10 s,3 times), centrifugation was performed (1000 g,2 min), 200. Mu.L of an organic layer (supernatant) was taken, and added to 2.8mL of a mixture of methanol and butanol (the volume ratio of methanol to butanol was 2:1), then 15. Mu.L of ammonium thiocyanate (3.94M) and 15. Mu.L of a ferrous ion solution (0.132M barium chloride and 0.144M ferrous sulfate were mixed in a volume ratio of 1:1, and a 0.22 μm filter membrane was added thereto), and after 20min of reaction, the absorbance was measured at a wavelength of 510nm, and the peroxide concentration in the sample was calculated by a cumene hydroperoxide standard curve. The blank uses a water-in-oil high internal phase emulsion with an internal aqueous phase of PBS buffer. The assay was repeated 3 times for each sample.
Analysis of results:
as can be seen from fig. 9, in the case of the internal phase-deleted wheat peptide, the peroxide value of the emulsion gradually increased with the increase of the storage time, which also indicates the occurrence of lipid oxidation phenomenon in the emulsion.
The inner aqueous phase of the emulsions obtained in examples 1 to 3 encapsulate wheat peptide solutions with mass concentrations of 5%, 15% and 30%, respectively, as can be seen from fig. 9, examples 1 to 3 significantly reduce the peroxide concentration in the emulsions. Meanwhile, as the concentration of wheat peptide increases, the peroxide value in the emulsion decreases, indicating that the concentration of wheat peptide affects the lipid oxidation reaction in the emulsion.
Experimental example 5 evaluation of digestion protection effect of wheat peptide
The protective ability of the emulsion obtained in example 3 against gastric digestion of wheat peptides was determined by simulating gastrointestinal digestion.
The preparation of the experimental samples is described in example 3, in which the inner aqueous phase is dyed with FITC and the oil phase with nile red. And after the sample preparation, performing in-vitro simulated digestion experiments, and respectively transferring the emulsion sample after oral cavity digestion, the emulsion sample after gastric digestion and the digestive juice sample after small intestine digestion into a confocal dish to observe the microstructure of the sample.
The digests used for in vitro simulated digestion were configured according to the following method:
1.594mg/ml sodium chloride, 0.328mg/ml ammonium nitrate, 0.636mg/ml monopotassium phosphate, 0.202mg/ml potassium chloride, 0.308mg/ml potassium citrate, 0.021mg/ml sodium dihydrogen urate, 0.198mg/ml urea and 0.146mg/ml sodium lactate salt are dissolved in distilled water to prepare the simulated oral cavity digestive juice. Oral mucosa proteins (3 mg/ml) were dissolved therein in advance to prepare a simulated oral working fluid (SSF).
Simulated Gastric Fluid (SGF) consisted of 2mg/ml sodium chloride and hydrochloric acid (pH of the system was adjusted to 1.2) and pepsin was dissolved therein at 3.2 mg/ml.
Simulated Intestinal Fluid (SIF) consists of saline solution, enzyme solution and bile salt solution. The salt solution was prepared from 31.58mg/ml calcium chloride, 218.7mg/ml sodium chloride. Pancreatin 24mg/ml, lipase 24mg/ml, bile salt 189mg/ml were dissolved in phosphate buffer (5 mmol/L, pH 7.0).
The operations of each stage of in vitro simulated digestion are as follows:
oral phase: a sample of 1.0g of the high internal phase emulsion, 7.5mL SSF and 6.5mL PBS (5 mM, pH 7.0) were placed in a glass jar to adjust pH to 6.8 and digested in a 37℃shaker water bath for 10min.
Gastric stage: after oral digestion, 15mL of SGF was added to a glass bottle and pH was adjusted to 2.5 and digested in a 37 ℃ thermostatic shaker water bath for 2h.
Small intestine stage: after the gastric digestion was completed, the pH of the system was adjusted to 7.0 and 1.5mL of saline solution, 3.5mL of bile salt solution, 2.5mL of lipase solution, and 2.5mL of pancreatin solution were added. The pH of the system during the digestion of the small intestine was maintained by titration using a pH constant titrator.
Evaluation of results:
as shown in figure 10, at the end of digestion in the mouth and stomach, the emulsion still maintains the structure of the high internal phase emulsion, the external lipid layer remains intact, and the wheat peptide in the internal water phase is well protected, so that the original physiological activity of the wheat peptide is prevented from being changed due to exposure to the stomach environment. After the emulsion reaches the digestion stage of the small intestine, the outer lipid layer is gradually broken along with the action of lipase in the small intestine, and the inner wheat peptide is released so as to reach the action site of the small intestine and be further absorbed and utilized by the human body. The water-in-oil type high internal phase emulsion prepared by the application ensures that the wheat peptide still has better physiological activity and structural integrity before reaching an absorption site.
It is apparent that the above examples are given by way of illustration only and are not limiting of the embodiments. Other variations or modifications of the above teachings will be apparent to those of ordinary skill in the art. It is not necessary here nor is it exhaustive of all embodiments. While still being apparent from variations or modifications that may be made by those skilled in the art are within the scope of the application.
Claims (9)
1. A water-in-oil type high internal phase emulsion for carrying bitter substances is characterized in that the raw materials comprise an aqueous phase and an oil phase,
the aqueous phase comprising a bitter substance and a solvent;
the oil phase comprises liquid grease, solid grease and polyglycerol ricinoleate,
the mass concentration of the bitter substance in the water phase is 5-50%;
the mass concentration of the polyglycerol ricinoleate in the oil phase is 2% -10%;
the mass ratio of the liquid grease to the solid grease is 0.5-10: 1, a step of;
the mass fraction of the oil phase is 12% -25%;
the solid grease comprises at least one of palm oil, coconut oil, shortening, butter and animal oil.
2. A water-in-oil high internal phase emulsion carrying a bitter substance according to claim 1, wherein the mass concentration of polyglycerol ricinoleate in the oil phase is 4% to 6%; the mass ratio of the liquid grease to the solid grease is 0.7-2.9: 1.
3. the bitter material carrying water-in-oil high internal phase emulsion of claim 1, wherein the bitter material comprises at least one of wheat peptide, collagen peptide, soy peptide, casein peptide, rice protein peptide, protein hydrolysate, chinese medicinal decoction, and Chinese medicinal extract.
4. A water-in-oil high internal phase emulsion carrying a bitter substance according to claim 1, wherein the solvent comprises at least one of distilled water, PBS buffer at a concentration of 5 to 500mM, citrate buffer at a concentration of 5 to 500 mM.
5. A water-in-oil high internal phase emulsion carrying a bitter substance according to claim 1, wherein the solvent is PBS buffer at a concentration of 5 mM.
6. A water-in-oil high internal phase emulsion carrying a bitter substance as claimed in claim 1, wherein,
the liquid oil comprises at least one of camellia oil, corn oil, olive oil, medium chain triglyceride, linseed oil, castor oil, walnut oil, algae oil, peony seed oil, peanut oil, rapeseed oil, soybean oil, perilla seed oil and sunflower seed oil.
7. A process for the preparation of a water-in-oil high internal phase emulsion carrying a bitter substance as claimed in any one of claims 1 to 6, comprising the steps of:
(1) Dissolving bitter substances in solvent to obtain water phase;
(2) Heating and mixing liquid grease, solid grease and polyglycerol ricinoleate to obtain an oil phase;
(3) And adding the water phase into the heated oil phase for homogenizing and dispersing to obtain the water-in-oil type high internal phase emulsion carrying the bitter substances.
8. The method of preparing a bitter material-carrying water-in-oil high internal phase emulsion according to claim 7, wherein in step (3), said homogeneously dispersing comprises: in the process of adding the water phase into the oil phase, the rotating speed is gradually increased from 6000rpm to 8000rpm to 10000rpm to 14000rpm at the speed of 500rpm to 1000rpm, and the water phase is continuously dispersed for 1 min to 3min at 10000rpm to 14000rpm after being completely added, so as to obtain the water-in-oil type high internal phase emulsion carrying bitter substances.
9. The method for producing a water-in-oil high internal phase emulsion carrying a bitter substance as recited in claim 7, wherein in the step (2), the mixing is performed by heating at 35 to 85 ℃.
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