NL2034548A - A Preparation Method for Embedding n-3 Long Chain Polyunsaturated Fatty Acid Microcapsules - Google Patents
A Preparation Method for Embedding n-3 Long Chain Polyunsaturated Fatty Acid Microcapsules Download PDFInfo
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- NL2034548A NL2034548A NL2034548A NL2034548A NL2034548A NL 2034548 A NL2034548 A NL 2034548A NL 2034548 A NL2034548 A NL 2034548A NL 2034548 A NL2034548 A NL 2034548A NL 2034548 A NL2034548 A NL 2034548A
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- ppi
- sbp
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- 239000003094 microcapsule Substances 0.000 title claims abstract description 69
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 235000020978 long-chain polyunsaturated fatty acids Nutrition 0.000 title description 3
- 235000021323 fish oil Nutrition 0.000 claims abstract description 105
- 239000000243 solution Substances 0.000 claims abstract description 71
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- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 33
- 238000000034 method Methods 0.000 claims description 26
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- 150000002632 lipids Chemical class 0.000 description 2
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- 230000006641 stabilisation Effects 0.000 description 2
- 238000011105 stabilization Methods 0.000 description 2
- DCXXMTOCNZCJGO-UHFFFAOYSA-N tristearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 241000219310 Beta vulgaris subsp. vulgaris Species 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 229920001661 Chitosan Polymers 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 238000001134 F-test Methods 0.000 description 1
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- 235000021536 Sugar beet Nutrition 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 229920001586 anionic polysaccharide Polymers 0.000 description 1
- 150000004836 anionic polysaccharides Chemical class 0.000 description 1
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- 238000005352 clarification Methods 0.000 description 1
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- 230000008020 evaporation Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 229940013317 fish oils Drugs 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- MHMNJMPURVTYEJ-UHFFFAOYSA-N fluorescein-5-isothiocyanate Chemical compound O1C(=O)C2=CC(N=C=S)=CC=C2C21C1=CC=C(O)C=C1OC1=CC(O)=CC=C21 MHMNJMPURVTYEJ-UHFFFAOYSA-N 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
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- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 238000000892 gravimetry Methods 0.000 description 1
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- 230000036541 health Effects 0.000 description 1
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- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 238000011065 in-situ storage Methods 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
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- 230000000877 morphologic effect Effects 0.000 description 1
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- VOFUROIFQGPCGE-UHFFFAOYSA-N nile red Chemical compound C1=CC=C2C3=NC4=CC=C(N(CC)CC)C=C4OC3=CC(=O)C2=C1 VOFUROIFQGPCGE-UHFFFAOYSA-N 0.000 description 1
- JRZJOMJEPLMPRA-UHFFFAOYSA-N olefin Natural products CCCCCCCC=C JRZJOMJEPLMPRA-UHFFFAOYSA-N 0.000 description 1
- 235000020660 omega-3 fatty acid Nutrition 0.000 description 1
- 239000006174 pH buffer Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000003921 particle size analysis Methods 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 238000010587 phase diagram Methods 0.000 description 1
- 238000005498 polishing Methods 0.000 description 1
- 229920000447 polyanionic polymer Polymers 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 229940071440 soy protein isolate Drugs 0.000 description 1
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- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 125000001493 tyrosinyl group Chemical group [H]OC1=C([H])C([H])=C(C([H])=C1[H])C([H])([H])C([H])(N([H])[H])C(*)=O 0.000 description 1
- 229910021642 ultra pure water Inorganic materials 0.000 description 1
- 239000012498 ultrapure water Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
- A23D9/04—Working-up
- A23D9/05—Forming free-flowing pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
- A23P10/35—Encapsulation of particles, e.g. foodstuff additives with oils, lipids, monoglycerides or diglycerides
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
- B01J13/00—Colloid chemistry, e.g. the production of colloidal materials or their solutions, not otherwise provided for; Making microcapsules or microballoons
- B01J13/02—Making microcapsules or microballoons
- B01J13/04—Making microcapsules or microballoons by physical processes, e.g. drying, spraying
- B01J13/043—Drying and spraying
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
- B01J13/00—Colloid chemistry, e.g. the production of colloidal materials or their solutions, not otherwise provided for; Making microcapsules or microballoons
- B01J13/02—Making microcapsules or microballoons
- B01J13/06—Making microcapsules or microballoons by phase separation
- B01J13/10—Complex coacervation, i.e. interaction of oppositely charged particles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Dispersion Chemistry (AREA)
- Mycology (AREA)
- Biophysics (AREA)
- Molecular Biology (AREA)
- Manufacturing Of Micro-Capsules (AREA)
- Fats And Perfumes (AREA)
Claims (8)
1. Werkwijze voor het bereiden van visolie-microcapsules op basis van het emulgeren en condenseren van erwteneiwit-isolaten, met het kenmerk, dat de werkwijze de volgende stappen omvat:
S1. Bereiding van PPl-oplossing en SBP-oplossing: los PPI en SBP op in fosfaatbuffer-oplossing en roer tot deze volledig zijn opgelost om respectievelijk een PPI- voorraadoplossing en een SBP-voorraadoplossing te verkrijgen;
S2. Bereiding van een met PPI gestabiliseerde olie-in-water emulsie voor visolie: meng de PPI-voorraadoplossing, bereid in Stap S1, met FO in een massaverhouding van 9:1 om een PPI-olie-in-water emulsie voor visolie te verkrijgen;
S3. Bereiding van een FO-PPI-SBP-complex condensaat: meng de PPl-visolie-in- water emulsie, bereid in Stap S2, en de SBP-voorraadoplossing, bereid in Stap S1, in een massaverhouding van 5:1, breng de pH-waarde op 3,5-4,5 en zet het mengsel gedurende 24 uur weg bij 4°C, waardoor een FO-PPI-SBP-complex condensaat wordt verkregen.
S4. Bereiding van visolie-microcapsules: stuur de FO-PPI-SBP-complex condensaten, bereid in Stap S3, naar de microsproeidroger met een voedingssnelheid van 0,15 L/u en een zuigsnelheid van 40 L/u, waardoor visolie-microcapsules werden gevormd door middel van sproeidrogen.
2. Werkwijze voor het bereiden van visolie-microcapsules op basis van het emulgeren en condenseren van erwteneiwit-isolaten volgens conclusie 1, met het kenmerk, dat de massaconcentratie van de PPI-voorraadoplossing 2,22 gew.% en de pH-waarde 7,0 is, en de massaconcentratie van de SBP-voorraadoplossing 0,4 gew.% en de pH-waarde 7,0 is.
3. Werkwijze voor het bereiden van visolie-microcapsules op basis van het emulgeren en condenseren van erwteneiwit-isolaten volgens conclusie 2, met het kenmerk, dat de bereiding van de PPIl-oplossing de volgende stappen omvat: S111. Los de PPI op in de fosfaatbuffer en roer met een mechanische agitator met 500 tpm gedurende een half uur bij kamertemperatuur om de PPI volledig te laten oplossen in de fosfaatbuffer; Voeg NaOH-oplossing toe aan de oplossing die in Stap S111 was bereid, breng de pH-waarde op 9,5 en roer 2 uur om de hydratatie te bevorderen, voeg vervolgens HCI toe om de pH van de oplossing op 7,0 te brengen en roer 10-12 uur om er zeker van te zijn dat de oplossing volledig is opgelost; S113. Centrifugeer de oplossing die in Stap S112 was bereid bij 6000 tpm gedurende 15 min. en 4°C, en verwijder de onoplosbare verontreinigingen door middel van filtratie;
controleer de pH van de oplossing opnieuw en breng de pH-waarde op 7,0 met behulp van NaOH of HCI, waardoor een PPI-voorraadoplossing wordt verkregen met een massa- concentratie of 2.22 gew.%.
4. Werkwijze voor het bereiden van visolie-microcapsules op basis van het emulgeren en condenseren van erwteneiwitisolaten volgens conclusie 2, met het kenmerk, dat de bereiding van de SBP-oplossing specifiek de volgende stapen omvat: S121. Dispergeer de bietenpectine in de fosfaatbuffer en roer met een mechanische mixer met 500 tpm gedurende 5 uur bij kamertemperatuur, zodat de bietenpectine volledig wordt opgelost in de fosfaatbuffer; voeg vervolgens NaOH of HCI toe om de pH-waarde van de oplossing op 7,0 te brengen; Centrifugeer de oplossing die in Stap S121 was bereid met 6000 tpm gedurende 15 min. bij 4°C en verwijder de onoplosbare verontreinigingen door middel van filtratie; controleer de pH-waarde van de oplossing opnieuw en gebruik zo nodig 0,1-2M NaOH of HCI om de pH weer op 7,0 te brengen, waardoor een SBP-voorraadoplossing wordt verkregen met een massaconcentratie van 0,4 %.
5. Werkwijze voor het bereiden van visolie-microcapsules op basis van het emulgeren en condenseren van erwteneiwit-isolaten volgens conclusie 3 of conclusie 4, met het kenmerk, dat de concentratie van de fosfaatbuffer-oplossing 10mM en de pH 7,0 is, en de concentratie van NaOH en HCI 0,1-2M is.
6. Werkwijze voor het bereiden van visolie-microcapsules op basis van het emulgeren en condenseren van erwteneiwit-isolaten volgens conclusie 3 of conclusie 4, met het kenmerk, dat de pH-waarde van het condensaat van het FO-PPI-SBP-complex 3,5 is.
7. Werkwijze voor het bereiden van visolie-microcapsules op basis van het emulgeren en condenseren van erwteneiwit-isolaten volgens conclusie 3 of conclusie 4, met het kenmerk, dat de temperatuur van de inkomende en uitgaande lucht van de micro- sproeidroger in Stap S4 180°C, resp. 105°C bedraagt.
8. Visolie-microcapsule, met het kenmerk, dat deze is bereid volgens de werkwijze van één van de conclusies 1-7.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210625215.7A CN119235013A (zh) | 2022-06-02 | 2022-06-02 | 基于豌豆分离蛋白乳化和凝聚的鱼油微胶囊及制备方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| NL2034548A true NL2034548A (en) | 2023-04-26 |
| NL2034548B1 NL2034548B1 (en) | 2023-10-10 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NL2034548A NL2034548B1 (en) | 2022-06-02 | 2023-04-12 | A Preparation Method for Embedding n-3 Long Chain Polyunsaturated Fatty Acid Microcapsules |
Country Status (2)
| Country | Link |
|---|---|
| CN (1) | CN119235013A (nl) |
| NL (1) | NL2034548B1 (nl) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2016193373A1 (en) * | 2015-06-03 | 2016-12-08 | Anabio Technologies Limited | Microencapsulates containing stabilised lipid, and methods for the production thereof |
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2022
- 2022-06-02 CN CN202210625215.7A patent/CN119235013A/zh active Pending
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2023
- 2023-04-12 NL NL2034548A patent/NL2034548B1/en active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2016193373A1 (en) * | 2015-06-03 | 2016-12-08 | Anabio Technologies Limited | Microencapsulates containing stabilised lipid, and methods for the production thereof |
Non-Patent Citations (3)
| Title |
|---|
| LAN YANG ET AL: "Microencapsulation of hemp seed oil by pea protein isolate-sugar beet pectin complex coacervation: Influence of coacervation pH and wall/core ratio", FOOD HYDROCOLLOIDS, ELSEVIER BV, NL, vol. 113, 19 October 2020 (2020-10-19), XP086454888, ISSN: 0268-005X, [retrieved on 20201019], DOI: 10.1016/J.FOODHYD.2020.106423 * |
| LAN YANG ET AL: "Phase behavior and complex coacervation of concentrated pea protein isolate-beet pectin solution", FOOD CHEMISTRY, ELSEVIER LTD, NL, vol. 307, 30 September 2019 (2019-09-30), XP085893201, ISSN: 0308-8146, [retrieved on 20190930], DOI: 10.1016/J.FOODCHEM.2019.125536 * |
| LEÏLA ABERKANE ET AL: "Encapsulation and Oxidative Stability of PUFA-Rich Oil Microencapsulated by Spray Drying Using Pea Protein and Pectin", FOOD AND BIOPROCESS TECHNOLOGY ; AN INTERNATIONAL JOURNAL, vol. 7, no. 5, 1 May 2014 (2014-05-01), New York, pages 1505 - 1517, XP055315957, ISSN: 1935-5130, DOI: 10.1007/s11947-013-1202-9 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN119235013A (zh) | 2025-01-03 |
| NL2034548B1 (en) | 2023-10-10 |
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