PH-sensitive starch-based microcapsule and its preparation method

Patent metadata

Field	Value
Publication number	US-11077066-B2
Application number	US-201916720223-A
Country	US
Kind code	B2
Filing date	Dec 19, 2019
Priority date	Nov 1, 2018
Publication date	Aug 3, 2021
Grant date	Aug 3, 2021

Abstract

The present disclosure discloses a pH-sensitive starch-based microcapsule encapsulating a fat-soluble substance and a preparation method thereof, and belongs to the field of preparation of starch-based hydrogel microcapsules. The method of the present disclosure comprises performing acid hydrolysis on starch to obtain acid-hydrolyzed carboxymethyl starch, mixing the acid-hydrolyzed carboxymethyl starch with xanthan gum to obtain a compounded solution of starch and colloid, adding an emulsifier and the fat-soluble substance, emulsifying to obtain an emulsion, and drying to obtain the microcapsule. The microcapsule prepared by the preparation method of the present disclosure is capable of resisting hydrolysis by gastric acid and enzymes in gastric juice and improving the bioavailability of core materials, namely the fat-soluble substances; has a release rate of only 20 to 40% in simulated gastric juice, while having a cumulative release rate of 80 to 95% in the upper digestive tract (simulated gastric juice and simulated intestinal juice) of a human body; solves the problems that the fat-soluble substance is poor in water solubility, prone to oxidation, low in oral availability and the like; can be added to products such as beverages and the like as a nutrient supplement or a food additive, and has wide application prospects.

First claim

What is claimed is:

1. A method for preparing a pH-sensitive starch-based microcapsule encapsulating a fat-soluble substance, comprising: performing acid hydrolysis and etherification on starch to obtain acid-hydrolyzed carboxymethyl starch; mixing the acid-hydrolyzed carboxymethyl starch with a hydrophilic colloid to obtain a compounded solution of starch and colloid; and adding an emulsifier and the fat-soluble substance, emulsifying to obtain an emulsion, and drying to obtain the pH-sensitive starch-based microcapsule; wherein a mass fraction ratio of the acid-hydrolyzed carboxymethyl starch to the hydrophilic colloid is (5-40):1.

2. The method according to claim 1 , wherein the hydrophilic colloid comprises one or more selected from a group consisting of guar gum, xanthan gum, arabic gum, carrageenan, and gellan gum.

3. The method according to claim 1 , wherein a ratio of a mass of the fat-soluble substance to a sum of masses of the acid-hydrolyzed carboxymethyl starch and the hydrophilic colloid in the compounded solution is 1:4 to 1:10.

4. The method according to claim 1 , wherein the emulsion has a solid content of 5% to 25%.

5. The method according to claim 1 , wherein the fat-soluble substance comprises one or more selected from a group consisting of vitamin E, lycopene, β-carotene, conjugated linoleic acid, docosahexaenoic acid (DHA), and eicosapentaenoic acid (EPA).

6. A pH-sensitive starch-based microcapsule encapsulating a fat-soluble substance, wherein the pH-sensitive starch-based microcapsule is prepared by the method according to claim 1 .

7. A nutrient supplement comprising the pH-sensitive starch-based microcapsule according to claim 6 .

8. A food additive comprising the pH-sensitive starch-based microcapsule according to claim 6 .

9. A method for preparing a pH-sensitive starch-based microcapsule encapsulating a fat-soluble substance, comprising: performing acid hydrolysis and etherification on starch to obtain acid-hydrolyzed carboxymethyl starch; mixing the acid-hydrolyzed carboxymethyl starch with a hydrophilic colloid to obtain a compounded solution of starch and colloid; and adding an emulsifier and the fat-soluble substance, emulsifying to obtain an emulsion, and drying to obtain the pH-sensitive starch-based microcapsule; wherein a ratio of a mass of the fat-soluble substance to a sum of masses of the acid-hydrolyzed carboxymethyl starch and the hydrophilic colloid in the compounded solution is 1:4 to 1:10.

10. The method according to claim 9 , wherein the hydrophilic colloid comprises one or more selected from a group consisting of guar gum, xanthan gum, arabic gum, carrageenan, and gellan gum.

11. The method according to claim 9 , wherein a mass fraction ratio of the acid-hydrolyzed carboxymethyl starch to the hydrophilic colloid is (5-40):1.

12. The method according to claim 9 wherein the emulsion has a solid content of 5% to 25%.

13. The method according to claim 9 , wherein the fat-soluble substance comprises one or more selected from a group consisting of vitamin E, lycopene, β-carotene, conjugated linoleic acid, docosahexaenoic acid (DHA), and eicosapentaenoic acid (EPA).

14. A pH-sensitive starch-based microcapsule encapsulating a fat-soluble substance, wherein the pH-sensitive starch-based microcapsule is prepared by the method according to claim 9 .

15. A nutrient supplement comprising the pH-sensitive starch-based microcapsule according to claim 14 .

16. A food additive comprising the pH-sensitive starch-based microcapsule according to claim 14 .

Assignees

• Univ Jiangnan

Inventors

• Hong Yan
• Jiang Min
• Gu Zhengbiao
• Cheng Li
• Li Zhaofeng
• Li Caiming

Classifications

• A61K9/5036 Primary

  Polysaccharides, e.g. gums, alginate; Cyclodextrin · CPC title

• A23L33/15

  Vitamins · CPC title

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• A23L33/12

  Fatty acids or derivatives thereof · CPC title

• A23L29/219

  Chemically modified starch; Reaction or complexation products of starch with other chemicals · CPC title