叶黄素酯肠溶微囊的制备工艺研究及性能考察

文章采用单凝聚法制备叶黄素酯肠溶微囊,并对其性质进行评价。首先以明胶为囊材采用单凝聚法通过超声辅助制备叶黄素酯微囊,然后通过扫描电子显微镜(scanning electron microscope,SEM)和Beckman Coulter LS 230激光粒度仪表征微囊表面形态及粒径,通过线性回归的方法对其包封率和载样量进行测定,依据药典测其在肠中的溶出度,并进行药物动力学和生物利用度考察。通过单因素法与正交试验确定优化处方和工艺,经考察,最终处方和工艺如下:温度55℃,搅拌速度为400r.min-1,叶黄素酯与明胶的质量比为1∶6。通过本次研究考察,制备得到的微囊具有较好的耐酸性与肠溶性能,平均粒径约为70μm。     

叶黄素酯CWS微囊粉理化性质与稳定性能研究

研究了叶黄素酯CWS(Cold Water Soluble)微囊粉的理化性质以及在不同环境下,包括光照、温度、pH和氧气对其稳定性的影响。实验研究结果表明,叶黄素酯CWS微囊粉表面含油率为0.84%,含水率为0.91%,堆密度为0.50g/cm3,色价为58.05,平均粒径为302.63nm,溶解速度为32s;通过实验比较光照、温度、pH和氧气对叶黄素酯CWS微囊粉和叶黄素酯晶体的稳定性影响,结果显示叶黄素酯经过微囊化处理后,理化性质得到改良。微囊化技术的使用可以明显提高叶黄素酯的光稳定性和热稳定性,并能降低pH和氧气对叶黄素酯含量的影响。同时为叶黄素酯开拓了更广泛的应用领域。     

不同微胶囊化方法对叶黄素微胶囊性能的影响

以麦芽糊精、酪蛋白为壁材,分别用喷雾干燥、冷冻干燥制备叶黄素微囊.用8%HPMC的乙醇水溶液作为包衣剂,对喷雾干燥制备的叶黄素微胶囊进行二次包埋.以微胶囊化效率、表面形态等理化性质及贮存稳定性为主要指标,考察三种微胶囊化方法制备的叶黄素微囊的性能,并与美国进口的5%冷水溶叶黄素微囊产品进行比较.结果表明,二次包埋法制备的叶黄素微囊的性能最优,喷雾干燥法制备的叶黄素微囊的性能次之.     

自乳化叶黄素制剂的制备和性质研究

研究以叶黄素为原料,通过单因素实验,分析油溶介质、溶解温度、溶解时间对自乳化叶黄素产品的影响,确定油溶介质和最佳的工艺条件。从产品质量和稳定性入手,通过正交实验对非离子型表面活性剂和助表面活性剂进行筛选,确定透明自乳化叶黄素制剂配方:叶黄素:6%、紫苏油:10%、dl-a生育酚:1.5%、吐温-80:6%、蔗糖酯S-15:2%、司盘-40:1.5%、松香甘油酯:3%、甘油:70%,并对其性质进行研究。     

复凝聚法制备罂粟籽油微囊及其稳定性研究

为了提高罂粟籽油的稳定性,通过复凝聚法制备罂粟籽油微囊。以阿拉伯胶和明胶为壁材,通过微囊化技术、喷雾干燥得到微囊。正交优化确定最佳配方,并考察芯壁比(罂粟籽油∶阿拉伯胶/明胶)对微囊包封率、载药量的影响。结果表明,罂粟籽油微囊制备的最佳条件为:壁材浓度为2.0%,芯壁比1∶3,p H 4.2,乳化剂浓度1.5%,此时包封率为76.9%。包封后罂粟籽油的氧化实验表明微囊可提高其存储稳定性。复凝聚法制备罂粟籽油微囊的工艺简单,产品稳定性好,在食品工业中具有较好的应用前景。     

叶黄素的主要剂型及应用

叶黄素主要是从万寿菊油树脂中提取分离得到.叶黄素不仅是一种天然的食品色素,又是一种很好的食品营养剂.近年来研究发现,叶黄素还具有保护视力、预防动脉硬化、抗氧化、抗癌等作用,有望在饮料、乳制品、方便食品、糖果和膳食补充剂、药物中广泛应用.但是叶黄素晶体不溶于水,在油中也是微溶的,另外叶黄素本身又极易氧化,而且,作为类胡萝卜中一种,与其它种类胡萝卜素一样,叶黄素晶体的生物利用率很低,这些特性决定了叶黄素晶体的应用受到很大的限制.在实际应用中,为了提高产品的稳定性、生物利用率和应用方便,叶黄素晶体在使用前通常先将其制成各种不同剂型,如油悬浮液(叶黄素油悬浮液20%)、水分散性干粉(1% CWS、10% CWS、5% TAB、10% TAB、5% TAB-S、10% TAB-S)等等.本文主要介绍了叶黄素主要剂型的生产、性质和应用,以及目前市场上叶黄素各种规格产品的性能及质量标准.     

高含量β-胡萝卜素微囊化的研制

研究以β-胡萝卜素为原料,通过单因素试验.分析溶剂、溶解温度、时间对微囊化β-胡萝卜素产品的影响,确定瞬时高温熔融法微囊化β-胡萝卜素新工艺;并通过正交试验,从产品感官质量和稳定性入手,确定了合理的微囊化产品配方.     

β-胡萝卜素乳浊液的制备及应用性研究

β-胡萝卜素微胶囊干粉复水速溶性不佳,应用需增加溶解工序,众多乳液产品开发都没有使用增重剂,因此干粉和乳液产品在应用中容易浮油及纳米化后水溶液透明,很难满足浊饮料、果冻等食品应用的要求。研究以β-胡萝卜素为原料,兼用增重剂来增加产品浊度和稳定性的要求,通过单因素实验,分析了油溶介质、溶解温度、溶解时间对3%β-胡萝卜素乳浊液产品的影响,确定了油溶介质和最佳工艺条件。从产品浊度和稳定性入手,通过正交实验对非离子型表面活性剂、增重剂、共乳化剂等进行了配方优化,确定了热力学稳定的3%β-胡萝卜素乳浊液产品配方和工艺条件,并对其应用性进行了研究。     

响应面优化叶黄素肠溶微囊制备工艺及其稳定性研究

试验以明胶为壁材,采用单凝聚法制备叶黄素肠溶微囊。以微胶囊的包封率和载药量为检测指标,研究了明胶浓度、药胶比、凝聚剂浓度和成囊温度对微囊化效果的影响。通过响应面法的试验结果表明最佳工艺为:明胶浓度4%,Na_2SO_4浓度20.84%,明胶与叶黄素质量比2.02∶1,成囊温度53.29℃。在此条件下,叶黄素微囊的包封率为80.73%,载药量为24.90%。产品应干燥、避光保存。     

DHA的微囊化制备、应用与吸收利用研究

二十二碳六烯酸（docosahexaenoic acid,DHA）作为一种多不饱和脂肪酸,由于其低溶解度、低稳定性,导致其在食品、保健品的应用和人体的吸收利用受到限制。本研究采用喷雾干燥技术制备DHA微囊粉,评价其在软糖中的应用,对比在加速稳定性实验中挥发性物质的含量变化。利用Caco-2细胞单层模型,考察各产品释放终产物的表观渗透系数（Apparent permeability coefficient,Papp）,对比不同剂型之间的体外生物利用度。DHA微囊粉的包埋率为99.98%,DHA含量为11.2%。与DHA藻油相比,具有较好的腥味掩盖能力,能够较好应用到明胶软糖中,Papp系数提高2.23倍。通过微囊化技术制备的DHA微囊粉具有包埋率高、粒径小、水溶性高等特点,能够显著降低DHA在应用过程中的腥味物质以及提高其体外生物利用度。     

Encapsulation systems for lutein: A review

BackgroundThe increased demand by consumers for clean labels has encouraged industry to search for replacements of synthetic ingredients in food products, and in particular, colorants. Lutein, a xanthophyll found in marigolds and corn, can be used in food products as a natural colorant replacing yellow food dyes. Moreover, lutein is considered a nutraceutical due to its potentially beneficial health effects, such as prevention of macular degeneration, role in the development of the visual and nervous systems of fetuses, and its antioxidant properties. However, incorporation of lutein into foods is often limited because of its low-water solubility, chemical instability, and poor oral bioavailability. For this reason, colloidal encapsulation systems have been developed to facilitate the incorporation of lutein into aqueous food and beverage products.Scope and approachThis review focuses on exploring encapsulation options for lutein using various emulsion-based, nanoparticle- and microparticle-based and molecular inclusion encapsulation systems, as well as additives that can be used to increase its chemical stability in these systems. This review covers all aspects of lutein encapsulation, including both food-grade and pharmaceutical-grade encapsulation systems.Key findings and conclusionsThough lutein-loaded encapsulation systems are extensively explored in this review, emulsions are of the most interest in industry as they are cost efficient and can be designed to increase the stability of lutein by selecting the proper emulsifiers and emulsification techniques. Despite the extensive amount of research carried out on the encapsulation of hydrophobic bioactive molecules such as lutein, there are still opportunities to develop encapsulation systems that further protect these molecules during storage and also increase their bioavailability after ingestion.     

Lutein-enriched frankfurter-type products: Physicochemical characteristics and lutein in vitro bioaccessibility

This paper reports a study of the physicochemical characteristics of lutein-enriched frankfurter-type products with two fat levels, and the lutein in vitro bioaccessibility in these products. In general, the high-fat products possessed better emulsion stability and greater hardness and chewiness than low-fat samples. For each fat level, the addition of lutein extract in olive oil reduced emulsion stability in meat products. The presence of lutein reduced the lightness and increased the redness of samples. Lutein was highly stable upon in vitro digestion, with overall recovery of over 84% at the end of the duodenal phase and very low isomerisation. Micellarisation was high but depended on the fat content, ranging from 29–34% (for the low-fat sample) up to 73–81% of the amount initially present (for the high-fat sample). Storage (22 days at 4 °C) did not significantly affect lutein content or bioaccessibility. Our results support the suitability of meat products as lutein carriers and as a means to increase the systematic intake of lutein.     

Study on the spray-drying encapsulation of lutein in the porous starch and gelatin mixture

Spray-drying encapsulation of lutein was conducted to improve its stability and water-solubility. With the porous starch and gelatin as wall material, lutein microcapsules were effectively prepared by spray-drying process. Results showed the optimal technology of lutein encapsulation as follows: the ratio of core to wall material of 1/30, embedding temperature of 60 °C, embedding time 1.5 h, inlet gas temperature of 190 °C, feed flow rate 50 mL/min and drying air flow 60 m³/h, at which the microcapsules had good encapsulation efficiency (94.4 ± 0.4)% and high yield of product (92.6 ± 1.7)%. Its solubility was increased and it could be directly dissolved in water. The stability of lutein microcapsule in the new carrier mixture against heat, pH, light and oxygen was also greatly improved and their retention rates had been improved about 15–50% than that of free lutein. The results would be helpful to the application of lutein in food industry.     

虾青素制剂技术及其对虾青素稳定性影响的研究进展

天然虾青素的主要来源是雨生红球藻。虾青素具有极强的抗氧化性和良好的着色能力,在食品、水产养殖、化妆品和医药等领域具有广泛的应用。但是,由于虾青素的低水溶性和化学不稳定性等性质,目前市场上虾青素产品剂型不够丰富,难以满足多元化应用的需求。近年来,随着药剂学技术的发展和在虾青素产品开发上的应用,一定程度上丰富了虾青素产品的剂型。综述了近年来虾青素制剂技术的发展,针对传统虾青素制剂技术、新型虾青素制剂技术(包括虾青素微/纳米颗粒、虾青素水分散体系和虾青素超分子水溶液)和虾青素制剂包装技术对虾青素稳定性的影响,主要对虾青素原料、虾青素制剂的制备和虾青素保存等方面的研究成果进行归纳介绍,为虾青素保存和提高其产品的稳定性与生物利用度提供理论支持。     

高固含量PAE湿强剂的制备与应用

PAE为活性高分子树脂,固含量越高稳定性越难控制。市场销售的产品多为12.5％PAE。本文研究了25％PAE的制备方法和应用效果,通过实验评价和有机氯化物分析,表明应用效果和稳定性与市售的12．5％PAE效果一样,保质期可达6个月。采用高浓度反应,产品含氯量更低,更环保;其固含量高,运输方便,更具有市场应用价值。     

Physico-Chemical Properties,Stability, and Potential Food Applications of Shrimp Lipid Extract Encapsulated by Complex Coacervation

Lipid extract from shrimp cephalothorax is a potential food coloring owing to its intense red color. However, it presents some drawbacks, such as its characteristic odor, astaxanthin instability, and difficult dosage and manipulation. The present work is an attempt to overcome these problems by means of complex coacervation encapsulation using gelatin and gum arabic as wall materials. Round molecules in which the lipid extract was efficiently encapsulated in the form of multiple droplets were obtained. The resulting microcapsules stabilized by freeze-drying had good properties with a view to their application as food coloring, owing to their intense red color, improved astaxanthin stability, and low water activity, water solubility, and hygroscopicity. The coloring capacity and sensory properties were evaluated when added to yogurt and a gellified fish product. For yogurt, a trained sensory panel determined that encapsulation effectively reduced the characteristic odor, whereas the coloring capacity was improved, as compared to non-encapsulated lipid extract. For the gellified fish product, no sensory improvement was observed, but the encapsulated lipid extract provided an attractive, uniform color.     

Complexes of lutein with bovine and caprine caseins and their impact on lutein chemical stability in emulsion systems: Effect of arabinogalactan

Lutein is an important xanthophyll carotenoid with many benefits to human health. Factors affecting the application of lutein as a functional ingredient in low-fat dairy-like beverages (pH 6.0–7.0) are not well understood. The interactions of bovine and caprine caseins with hydrophobic lutein were studied using UV/visible spectroscopy as well as fluorescence. Our studies confirmed that the aqueous solubility of lutein is improved after binding with bovine and caprine caseins. The rates of lutein solubilization by the binding to bovine and caprine caseins were as follows: caprine α_S1-II-casein 34%, caprine α_S1-I-casein 10%, and bovine casein 7% at 100 μM lutein. Fluorescence of the protein was quenched on binding supporting complex formation. The fluorescence experiments showed that the binding involves tryptophan residues and some nonspecific interactions. Scatchard plots of lutein binding to the caseins demonstrated competitive binding between the caseins and their sites of interaction with lutein. Competition experiments suggest that caprine α_S1-II casein will bind a larger number of lutein molecules with higher affinity than other caseins. The chemical stability of lutein was largely dependent on casein type and significant increases occurred in the chemical stability of lutein with the following pattern: caprine α_S1-II-casein > caprine α_S1-I-casein > bovine casein. Addition of arabinogalactan to lutein-enriched emulsions increases the chemical stability of lutein-casein complexes during storage under accelerated photo-oxidation conditions at 25°C. Therefore, caprine α_S1-II-casein alone and in combination with arabinogalactan can have important applications in the beverage industry as carrier of this xanthophyll carotenoid (lutein).     

Preparation of lutein microencapsulation by complex coacervation method and its physicochemical properties and stability

Although lutein possesses multiple valuable physiological functions, its application in food industry is limited due to the instability in adverse conditions. Using the complex coacervation method, the work is aimed to optimize the encapsulation process, investigate physicochemical properties of microcapsules and finally appraise the extent of stability improvement. The optimum process conditions determined by response surface analysis were as follows: concentration of wall materials 1.0%, ratio of core material to wall 1.25:1 and pH value 4.2, where the theoretical and practical encapsulation efficiency were 86.41% and 85.32% ± 0.63%. The particles had a confined distribution in the range of 0–30 μm, indicating a relatively homogeneous distribution. Moreover, the lutein in particles presented an improvement of ability against light, humidity, temperature. Especially, the retention rate of lutein incorporated in products reached 92.86% at 4 °C, 90.16% at 25 °C, 90.16% with the relative humidity of 33%, and 90.25% under the aerobic condition.     

Storage stability of lutein during ripening of cheddar cheese

Lutein (3,3'-dihydroxy-alpha-carotene) has been identified as a dietary factor that can delay the onset of age-related macular degeneration (AMD). However, available food sources of lutein contain only modest amounts of the carotenoid. Food fortification with lutein extract has been identified as a low-budget approach to prevent the onset or progression of AMD. The objectives of this study were to 1) incorporate various amounts of lutein into Cheddar cheese; 2) examine the color, pH, microbiological, and sensory characteristics of the Cheddar cheese during storage; and 3) analyze the stability of lutein during the cheese maturation process. Lutein extracted from corn was added to Cheddar cheese in quantities of 1, 3, and 6 mg per serving size. Measurements of the lutein stability were carried out by HPLC using a YMC C30 carotenoid column. Microbiological analyses of cheese samples included aerobic plate count, coliform, and yeast/mold counts. The color attributes a* and b* were significantly different between the treatment and control groups; however, no significant difference was observed in L* value and pH. Significant differences among 1, 3, and 6 mg lutein-enriched cheeses were observed in the aerobic plate count and yeast/mold compared with the control. Cheese samples contained no detectable levels of coliforms (< 10 cfu/g). The HPLC data showed quantitative recovery of lutein during the storage period, and no lutein degradation products were identified. These results indicate that lutein, a functional additive with purported ability to prevent or reduce the onset of AMD, can be incorporated into cheese adding value to this product.     

Encapsulation of curcumin in electrosprayed gelatin microspheres enhances its bioaccessibility and widens its uses in food applications

Curcumin has uses as a food colorant and functional ingredient, these uses being restrained owing to its low solubility in water, which limits its dispersion in food matrices and its bioaccessibility. Curcumin–gelatin microparticles produced by electrohydrodynamic atomization were developed to overcome these problems. Microparticles with a size up to 1.2 μm in diameter, in which curcumin was in the amorphous state, were obtained. Both curcumin water solubility and bioaccessibility were significantly improved by encapsulation (38.6 and 11.3-fold higher than commercial curcumin, respectively). A gellified fish product was used to evaluate the coloring capacity of microencapsulated curcumin, finding a better dispersion for microencapsulated curcumin than for commercial one. However, curcumin bioaccessibility was similar owing to curcumin solubilization into the protein matrix. In spite of this, a protective effect of curcumin was observed, as the antioxidant activity of the bioaccessible fraction of the gel supplemented with microencapsulated curcumin was higher.Industrial relevanceCurcumin is a potential natural food coloring and functional ingredient which impairs an attractive yellowish-orange color to food and possesses a wide range of biological activities. However its use in food is restrained owing to its low solubility in water. Curcumin encapsulation using a soluble polymer is a promising strategy to widen the use of curcumin as an ingredient in the food industry.