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Fish oil microcapsule and preparation method thereof

A technology of microcapsules and fish oil, which is applied in the field of aquatic product processing, can solve the problems of difficult large-scale industrial production, lack of masking odor, and inability to protect fish oil, etc., achieve good protection, good fluidity, and improve oxidation stability and thermal stability effects

Inactive Publication Date: 2017-05-31
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The complex coacervation method has strict requirements on the reaction conditions, complicated operation, and it is difficult to carry out large-scale industrial production
For the preparation of microcapsules by compounding a variety of wall materials, in addition to the complicated configuration of various solutions, the current commonly used wall materials have high resolubility after microencapsulation. damage to the fish oil, so that it cannot provide good protection for the fish oil; on the other hand, the fish oil microcapsules revert to an emulsion in the mouth, releasing the fishy smell of the fish oil, which fails to achieve the purpose of masking the peculiar smell

Method used

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  • Fish oil microcapsule and preparation method thereof
  • Fish oil microcapsule and preparation method thereof
  • Fish oil microcapsule and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) 0.50g chitosan (chitosan molecular weight is 40kDa, degree of deacetylation is 85%) is dissolved in 1% acetic acid solution, is stirred 2h under 500rpm and obtains the wall material solution that concentration is 0.5%; (2) Add 0.0907g Tween 80 to 100mL chitosan solution, stir until dissolved, then add 0.25g fish oil (additional 0.1% vitamin E to fish oil) and 0.0093g Span 80, stir at 2000rpm for 2h, then carry out high-pressure homogenization (3) Spray-dry the emulsion to obtain fish oil microcapsules, the inlet air temperature is 200°C, and the feed rate is 400mL / h.

[0030] The fish oil microcapsules prepared in this example were subjected to moisture content, particle size, fluidity measurement, entrapment rate measurement, and oxidation stability measurement, and the method was as follows.

[0031] Moisture content determination method: The moisture content of the microcapsule sample is determined with reference to the GB / T 5528-2008 method.

[0032] Particle s...

Embodiment 2

[0040] (1) 2.00g chitosan (chitosan molecular weight is 60kDa, degree of deacetylation is 80%) is dissolved in 1% acetic acid solution, is stirred 1h under 1000rpm and obtains the wall material solution that concentration is 2.0%; (2) Add 0.9065g Tween 80 to 100mL chitosan solution, stir until dissolved, then add 4.00g fish oil (additional 0.1% vitamin E to fish oil) and 0.0935g Span 80, stir at 2500rpm for 1.5h, and then perform high pressure Homogeneous emulsification to obtain a stable and uniform emulsion, the homogenization pressure is 50MPa, and the time is 3min; (3) The emulsion is spray-dried to obtain fish oil microcapsules, the inlet air temperature is 160°C, and the feed rate is 600mL / h.

[0041] The fish oil microcapsules prepared in this example were subjected to moisture content, particle size, fluidity measurement, entrapment rate measurement, and oxidation stability measurement, and the method was as follows.

[0042] Moisture content determination method: The mo...

Embodiment 3

[0051] (1) 1.00g chitosan (chitosan molecular weight is 20kDa, degree of deacetylation is 80%) is dissolved in 1% acetic acid solution, stirs 4h under 400rpm and obtains the wall material solution that concentration is 1%; (2) Add 0.3173g Tween 80 to 100mL chitosan solution, stir until dissolved, then add 0.67g fish oil (additional 0.1% vitamin E to fish oil) and 0.0327g Span 80, stir, high-speed shear, high-pressure homogenization Stable and uniform emulsion was obtained by emulsification, and the homogeneous pressure was 35 MPa; (3) the emulsion was spray-dried to obtain fish oil microcapsules, and the air inlet temperature was 180°C.

[0052] The fish oil microcapsules prepared in this example were subjected to moisture content, particle size, fluidity measurement, entrapment rate measurement, and oxidation stability measurement, and the method was as follows.

[0053] Moisture content determination method: The moisture content of the microcapsule sample is determined with ...

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Abstract

The invention discloses a fish oil microcapsule and a preparation method thereof. The preparation method comprises the following steps: adding chitosan into an acetic acid solution in a proportion of 0.5g-2.0g to 100mL, and stirring to obtain a wall solution; adding fish oil and an emulsifying agent into the wall solution, stirring, and carrying out high-pressure homogenization, so as to obtain an emulsion; and carrying out spray drying on the emulsion, so as to obtain the fish oil microcapsule. The fish oil microcapsule prepared by virtue of the preparation method is milk white and low in moisture content and does not has fishy smell and peculiar smell; particle size distribution is uniform, and the fluidity is relatively good; the embedding rate of the fish oil microcapsule is relatively high, and the solubleness is relatively low; the peculiar smell of the fish oil can be well covered.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, and in particular relates to a method for preparing fish oil microcapsules and a product thereof. Background technique [0002] Fish oil is rich in unsaturated fatty acids, which has various physiological functions such as softening cardiovascular and cerebrovascular, regulating blood sugar and blood lipids, promoting metabolism, participating in the development of nervous system and visual system, and has high nutritional value. However, the high degree of unsaturation of fish oil makes it very easy to oxidize and deteriorate, resulting in peculiar smell and loss of physiological efficacy, and the liquid state of fish oil also greatly limits its application, restricting the development of fish oil products. [0003] Therefore, how to provide good protection for fish oil while improving the flavor and application properties of fish oil is of great significance to the developmen...

Claims

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Application Information

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IPC IPC(8): A23L17/20A23P10/30
Inventor 夏文水王艺颖许艳顺姜启兴于沛沛
Owner JIANGNAN UNIV
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