Coated hydrophobic polyphenol nanoparticles, preparation method therefor and application thereof

Patent metadata

Field	Value
Publication number	US-2025386847-A1
Application number	US-202418898736-A
Country	US
Kind code	A1
Filing date	Sep 27, 2024
Priority date	Jun 21, 2024
Publication date	Dec 25, 2025
Grant date	—

Abstract

The present invention discloses coated hydrophobic polyphenol nanoparticles, preparation method therefor and application thereof. The preparation method for coated hydrophobic polyphenol nanoparticles includes: (1) obtaining a hydrophobic polyphenol nanoparticles suspension; (2) injecting a catechin aqueous solution and a metal salt aqueous solution into the hydrophobic polyphenol nanoparticles suspension to obtain a composite nanoparticles suspension; (3) removing excess catechin and metal ions from the composite nanoparticles suspension to obtain a coated hydrophobic polyphenol nanoparticles suspension. The present invention provides an application of the coated hydrophobic polyphenol nanoparticles in the preparation of pectin gel. The coated hydrophobic polyphenol nanoparticles exhibit significantly enhanced biological activity and long-term stability, developing a pectin gel with long-term stability.

First claim

1 . A preparation method for coated hydrophobic polyphenol nanoparticles, characterized in that the preparation method includes the following steps:
(1) injecting an ethanol solution of a hydrophobic polyphenol into an aqueous solution of PVP, and stirring thoroughly to obtain a suspension of hydrophobic polyphenol nanoparticles; wherein the feeding mass ratio of the hydrophobic polyphenol to PVP is 1:1.5; (2) rapidly injecting an aqueous solution of catechin with a concentration of 40-50 mg/mL and an aqueous solution of metal salt with a concentration of 10-15 mg/mL into the suspension of hydrophobic polyphenol nanoparticles obtained in step (1) under ultrasonic condition to obtain a suspension of composite nanoparticles; wherein the metal salt is ethylenediaminetetraacetic acid ferric sodium salt or calcium chloride, the feeding ratio of the aqueous solution of catechin, the aqueous solution of metal salt, and the suspension of hydrophobic polyphenol nanoparticles is calculated based on the mass ratio of catechin, the metal salt, and the hydrophobic polyphenol contained therein, which is 4-5:1-1.5:1; (3) using high-purity water as the dispersing agent, subjecting the suspension of composite nanoparticles obtained in step (2) to cyclic treatment through centrifugation/redispersion to remove excess catechin and metal ions; then redispersing the obtained precipitate in high-purity water to obtain a suspension of coated hydrophobic polyphenol nanoparticles, namely, a suspension of catechin-metal supramolecular coated hydrophobic polyphenol nanoparticles.

2 . The preparation method according to claim 1 , characterized in that the hydrophobic polyphenol is resveratrol, curcumin, or quercetin.

3 . The preparation method according to claim 1 , characterized in that in step (1), the concentration of the ethanol solution of the hydrophobic polyphenol is 10-12 mg/mL; and the concentration of the aqueous solution of PVP is 0.3-0.5 mg/mL.

4 . Coated hydrophobic polyphenol nanoparticles obtained by the preparation method according to claim 1 .

5 . An application of the coated hydrophobic polyphenol nanoparticles according to claim 4 in the preparation of a pectin gel, including the following steps:
(a) adding pectin to the suspension of coated hydrophobic polyphenol nanoparticles for dissolution to obtain a mixture;
(b) preparing an aqueous solution of sweetener;
(c) mixing the mixture prepared in step (a) with the aqueous solution of the sweetener prepared in step (b) evenly, adding citric acid dropwise to adjust the pH to between 2 and 3, mixing uniformly, and pouring the mixture into a mold for gel formation to obtain a pectin gel containing coated hydrophobic polyphenol nanoparticles.

6 . The application according to claim 5 , characterized in that the pectin is high-methoxyl pectin.

7 . The application according to claim 5 , characterized in that the feeding ratio of pectin to coated hydrophobic polyphenol nanoparticles is calculated based on the mass ratio of pectin to the hydrophobic polyphenol contained in the coated hydrophobic polyphenol nanoparticles, which is 3:0.006-0.015.

8 . The application according to claim 5 , characterized in that the sweetener is a combination of glucose and white sugar, with a mass ratio of 1:0.5-0.75.

9 . The application according to claim 5 , characterized in that the feeding ratio of the mixture prepared in step (a) to the aqueous solution of sweetener prepared in step (b) is calculated based on the mass ratio of pectin to sweetener, which is 3:30-45.

10 . Coated hydrophobic polyphenol nanoparticles obtained by the preparation method according to claim 2 .

11 . An application of the coated hydrophobic polyphenol nanoparticles according to claim 10 in the preparation of a pectin gel, including the following steps:
(a) adding pectin to the suspension of coated hydrophobic polyphenol nanoparticles for dissolution to obtain a mixture;
(b) preparing an aqueous solution of sweetener;
(c) mixing the mixture prepared in step (a) with the aqueous solution of the sweetener prepared in step (b) evenly, adding citric acid dropwise to adjust the pH to between 2 and 3, mixing uniformly, and pouring the mixture into a mold for gel formation to obtain a pectin gel containing coated hydrophobic polyphenol nanoparticles.

12 . The application according to claim 11 , characterized in that the pectin is high-methoxyl pectin.

13 . The application according to claim 11 , characterized in that the feeding ratio of pectin to coated hydrophobic polyphenol nanoparticles is calculated based on the mass ratio of pectin to the hydrophobic polyphenol contained in the coated hydrophobic polyphenol nanoparticles, which is 3:0.006-0.015.

14 . The application according to claim 11 , characterized in that the sweetener is a combination of glucose and white sugar, with a mass ratio of 1:0.5-0.75.

15 . The application according to claim 11 , characterized in that the feeding ratio of the mixture prepared in step (a) to the aqueous solution of sweetener prepared in step (b) is calculated based on the mass ratio of pectin to sweetener, which is 3:30-45.

16 . Coated hydrophobic polyphenol nanoparticles obtained by the preparation method according to claim 3 .

17 . An application of the coated hydrophobic polyphenol nanoparticles according to claim 16 in the preparation of a pectin gel, including the following steps:
(a) adding pectin to the suspension of coated hydrophobic polyphenol nanoparticles for dissolution to obtain a mixture;
(b) preparing an aqueous solution of sweetener;
(c) mixing the mixture prepared in step (a) with the aqueous solution of the sweetener prepared in step (b) evenly, adding citric acid dropwise to adjust the pH to between 2 and 3, mixing uniformly, and pouring the mixture into a mold for gel formation to obtain a pectin gel containing coated hydrophobic polyphenol nanoparticles.

18 . The application according to claim 17 , characterized in that the pectin is high-methoxyl pectin.

19 . The application according to claim 17 , characterized in that the feeding ratio of pectin to coated hydrophobic polyphenol nanoparticles is calculated based on the mass ratio of pectin to the hydrophobic polyphenol contained in the coated hydrophobic polyphenol nanoparticles, which is 3:0.006-0.015.

20 . The application according to claim 17 , characterized in that the sweetener is a combination of glucose and white sugar, with a mass ratio of 1:0.5-0.75.

Assignees

• Univ Zhejiang Technology

Inventors

• Shao Ping
• Chai Yiyang
• Zhou Ying

Classifications

• A23P20/10 Primary

  Coating with edible coatings, e.g. with oils or fats · CPC title

• A23L33/105 Primary

  Plant extracts, their artificial duplicates or their derivatives · CPC title

• A23L29/231

  Pectin; Derivatives thereof · CPC title

• A23L33/165 Primary

  Complexes or chelates · CPC title

• A23V2002/00

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