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Preparation method and application of slow-release antioxidant microcapsule

A microcapsule, antioxidant technology, applied in the direction of food ingredients as antioxidants, application, food science, etc., can solve the problem of short useful time of food antioxidants, achieve strong sustained release effect, small impact, and inhibit food oxidation.

Pending Publication Date: 2020-07-17
ZHEJIANG FORESTRY UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problem that the effective time of food antioxidants in food packaging is relatively short, the present invention provides a slow-release antioxidant microcapsule, which uses the coupling product of carboxymethyl tea polyphenols and chitosan as the core material, and uses cyclodextrin as the core material. The grafted chitosan hydrogel is used as the wall material. After the hydrogel is formed by grafting chitosan with cyclodextrin, carboxymethyl tea polyphenols are encapsulated in the molecules to form slow-release antioxidant microcapsules.

Method used

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  • Preparation method and application of slow-release antioxidant microcapsule
  • Preparation method and application of slow-release antioxidant microcapsule
  • Preparation method and application of slow-release antioxidant microcapsule

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] (1) Preparation of tea polyphenols and chitosan coupling products

[0045] (1.1) First, weigh 5g of chitosan, add it into a three-neck flask with a stirrer, add 100mL of acetic acid with a mass concentration of 1%, put it in a constant temperature water bath, heat it to 25°C and stir for 25min, add the mass concentration After adjusting pH=4 for 1% acetic acid, add 60 g of benzyl chloroformate, and react at a constant temperature of 25° C. for 5 hours to obtain amino-protected chitosan;

[0046] (1.2) Weigh 25g of tea polyphenols, add it to a three-necked flask with a stirrer, add 2g of NaOH, put it into a constant temperature water bath, add 20g of monochloroacetic acid after heating to 50°C, and react at 50°C for 2 hours while stirring at a constant temperature. Obtain carboxymethyl tea polyphenols;

[0047] (1.3) Weigh 3g of amino-protected chitosan, add it to a round-bottomed flask, add 20g of carboxymethyl tea polyphenol after heating to 70°C, and react at 70°C fo...

Embodiment 2

[0055] (1) Preparation of tea polyphenols and chitosan coupling products

[0056] (1.1) First, take 5g chitosan, add in the there-necked flask with agitator, add 100mL of acetic acid with a mass concentration of 2% and put it into a constant temperature water bath, heat to 25°C and stir for 30min, add a mass concentration of 2% acetic acid was added to adjust the pH to 4.5, and then 75 g of benzyl chloroformate was added, and reacted at a constant temperature of 25° C. for 6 hours to obtain amino-protected chitosan;

[0057] (1.2) Weigh 25g of tea polyphenols, add it to a three-necked flask with a stirrer, add 2g of NaOH, put it into a constant temperature water bath, add 18g of monochloroacetic acid after heating to 55°C, and react at 55°C for 2h under constant temperature stirring. Obtain carboxymethyl tea polyphenols;

[0058] (1.3) Weigh 3g of amino-protected chitosan, add it to a round-bottomed flask, heat to 75°C, add 25g of carboxymethyl polyphenols, and react at 75°C ...

Embodiment 3

[0065] (1) Preparation of tea polyphenols and chitosan coupling products

[0066] (1.1) First, weigh 5g of chitosan, add it into a three-neck flask with a stirrer, add 100mL of acetic acid with a mass concentration of 3%, put it in a constant temperature water bath, heat it to 25°C and stir for 20min, add the mass concentration After adjusting pH=3.5 for 3% acetic acid, add 90 g of benzyl chloroformate, and react at a constant temperature of 30° C. for 4 hours to obtain amino-protected chitosan;

[0067] (1.2) Weigh 25g of tea polyphenols, add it to a three-necked flask with a stirrer, add 2g of NaOH, put it into a constant temperature water bath, add 25g of monochloroacetic acid after heating to 60°C, and react at 60°C for 3h under constant temperature stirring. Obtain carboxymethyl tea polyphenols;

[0068] (1.3) Weigh 4g of amino-protected chitosan, add it to a round bottom flask, add 20g of carboxymethyl tea polyphenol after heating to 80°C, and react at 80°C for 5h to ob...

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Abstract

The invention relates to the field of food oxidants. In order to solve the problems of shorter effective time of food antioxidants in food packaging, the invention provides a slow-release antioxidantmicrocapsule, a coupling product of carboxymethyl tea polyphenol and chitosan is used as a core material, a cyclodextrin grafted chitosan hydrogel is used as a wall material, and after cyclodextrin isgrafted with chitosan to form a hydrogel, the carboxymethyl tea polyphenol is wrapped in the molecules to form the slow-release antioxidant microcapsule. The selected materials are all food-grade antioxidant materials and can be used as antioxidants in food packaging, and the microcapsule has the characteristics of oxidation resistance, slow release, intelligence and controllable performance, andalso has the characteristics of a slow-release effect, a strong antioxidant effect and high stability.

Description

technical field [0001] The invention relates to the field of food oxidants, in particular to a preparation method and application of slow-release antioxidant microcapsules. Background technique [0002] Food antioxidants are food additives that can prevent or delay food oxidative deterioration, improve food stability and extend storage life. Oxidation will not only deteriorate the oil in food, but also make food fade, change color and destroy vitamins, etc., thereby reducing the sensory quality and nutritional value of food, and even produce harmful substances, causing food poisoning. [0003] Microencapsulation is a technology in which trace substances are wrapped in polymer films. It is a micro-packaging technology for storing solids, liquids, and gases, and is widely used in food. On the basis of maintaining the physiological activity and physical and chemical properties of the core material, the microcapsule can control the release of the core material. At the same tim...

Claims

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Application Information

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IPC IPC(8): A23L29/00A23L29/30
CPCA23L29/035A23L29/30A23L29/35A23V2002/00A23V2200/02A23V2250/2132A23V2250/214A23V2250/511A23V2250/5112Y02A40/90
Inventor 郭明项鹏程王瑞王珏杨雪娟胡智燕
Owner ZHEJIANG FORESTRY UNIVERSITY
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