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Method for preparing antioxidant fish oil microcapsule

A technology for oxidizing fish oil and microcapsules, applied in the fields of edible oil/fat, food science, application, etc., to achieve the effects of wide source, smooth surface and stable preparation process

Active Publication Date: 2012-10-31
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After literature review and research, the method of preparing anti-oxidative fish oil microcapsules by complex coacervation reaction using chitosan and gum arabic as the wall materials of fish oil microcapsules has not been reported yet.

Method used

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Effect test

preparation example Construction

[0011] A kind of preparation method of antioxidant fish oil microcapsules, its specific method comprises the following several steps: (1) gum arabic is dissolved with distilled water, adds Tween-80, after stirring and dissolving, add fish oil, homogenize with high-speed dispersing homogenizer 3~5min, form uniform gum arabic-fish oil emulsion; (2) chitosan is dissolved in the acetic acid solution of 1% (w / v) and is configured into chitosan solution, and the gum arabic prepared in step (1) - Add the fish oil emulsion dropwise to the constantly stirring chitosan acetic acid solution, dilute to the required concentration with distilled water, then adjust the pH to 3.5-5.0 with 1M HCl and 1M NaOH, and stir at 20-25°C for 30 ~60min, so that the gum arabic and chitosan fully undergo complex coagulation reaction, and the obtained product is freeze-dried at -20~-80°C for 24~48h, and the anti-oxidation fish oil microcapsules with chitosan and gum arabic as the wall materials are obtained...

Embodiment 1

[0016] Add 0.004g Tween-80 to 8.75ml 20% (w / v) gum arabic aqueous solution, stir to dissolve, add 1.0g fish oil, homogenize with a high-speed dispersing homogenizer (rotating speed 10000rpm) for 3min, and form a uniform emulsion , then it is added dropwise to 25ml concentration in the acetic acid solution (the acetic acid of 0.1M is as solvent) of the chitosan of 1.0%, dilute with distilled water, be 5.0% to the total concentration of chitosan and gum arabic, then Use 1M HCl and 1M NaOH to adjust the pH to 4.5, stir at 20°C for 30min, and freeze-dry the obtained condensate-rich phase at -50°C for 24h to obtain slow-release fish oil microcapsules. The surface of the prepared fish oil microcapsules is smooth, Uniform particle size. The fish oil embedding rate is 75.33%, the utilization rate of chitosan and gum arabic is 81.01%, and the peroxide value of the sample after 3 months of storage is 18.71%, effectively achieving the antioxidant effect of fish oil.

Embodiment 2

[0018] Add 0.003g Tween-80 to 12.5ml 20% (w / v) gum arabic aqueous solution, stir to dissolve, add 1.0g fish oil, homogenize with high-speed dispersing homogenizer (speed 12000rpm) for 5min, and form a uniform emulsion , then it is added dropwise to 28ml concentration in the acetic acid solution (the acetic acid of 0.1M is as solvent) of the chitosan of 1.0%, dilute with distilled water, be 4.5% to the total concentration of chitosan and gum arabic, then Use 1M HCl and 1M NaOH to adjust the pH to 4.0, stir at 25°C for 60min, and freeze-dry the obtained condensate-rich phase at -50°C for 36h to obtain slow-release fish oil microcapsules. The surface of the prepared fish oil microcapsules is smooth, Uniform particle size. The fish oil embedding rate is 82.15%, the utilization rate of chitosan and gum arabic is 71.37%, and the peroxide value of the sample after 3 months of storage is 17.33%, effectively achieving the antioxidant effect of fish oil.

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Abstract

The invention relates to a preparation method for an antioxidant fish oil microcapsule. The method comprises the following steps: mixing and homogenizing Arabic gum and fish oil to produce an Arabic gum-fish oil emulsion, then dropping in an acetic acid solution of chitosan, regulating the concentration and the pH value, reacting to generate a complex condensation product at the temperature of 20-25 DEG C, freeze drying the complex condensation product finally to obtain the antioxidant fish oil microcapsule which takes chitosan and Arabic gum as a wall materials. The invention has the advantages of simple operation, stable preparation technology and the like. The source of chitosan and Arabic gum is wide and the two materials are easy to take. According to the invention, chitosan and Arabic gum are taken as the wall materials for combining the advantages to prepare the fish oil microcapsule by a complex coacervation method, the prepared fish oil microcapsule has the advantages of smooth surface and uniform particle size and effectively reaches the antioxidation effect of the fish oil, the method for preparing the antioxidant fish oil microcapsule has good research and exploitationapplication prospect in food industry and medical field.

Description

technical field [0001] The invention belongs to the field of food engineering and relates to a preparation method of antioxidant fish oil microcapsules. Background technique [0002] Fish oil is rich in omega-3 polyunsaturated fatty acids EPA and DHA, which are necessary for the human body, which can help infants' intellectual development, improve vision, reduce serum cholesterol and low-density lipoprotein levels in the human body, anti-coagulation, anti-inflammatory and anti-cancer, etc. Various physiological functions. Fish oil is liquid at room temperature and has a fishy smell; EPA and DHA contain multiple double bonds, which are extremely sensitive to light, heat and oxygen, and usually require low temperature, sealing and dark storage, which greatly limits the use of fish oil in the food industry. Applications. Microencapsulation of fish oil rich in EPA and DHA can cover the fishy smell of fish oil, change fish oil from liquid to solid powder, protect fish oil from ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23D9/06
Inventor 刘成圣党奇峰胡莉颜景泉陈西广
Owner OCEAN UNIV OF CHINA
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