AU2020102902A4 - 3d-printed chinese yam starch-supported carotenoids sustained-release preparation and preparation method thereof - Google Patents
3d-printed chinese yam starch-supported carotenoids sustained-release preparation and preparation method thereof Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- 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
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
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- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Manufacturing & Machinery (AREA)
- Botany (AREA)
- Mycology (AREA)
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Abstract
The disclosure discloses a 3D-printed Chinese yam starch-supported carotenoids
sustained-release preparation and a preparation method thereof, and belongs to the technical field
of healthy food. The disclosure mixes Chinese yam starch with hydrocolloid for gelatinization in
hot water, stirs with carotenoids, leaves standing to cool and form a gel, and prepares the
3D-printed Chinese yam starch-supported carotenoids sustained-release preparation by 3D
printing. In mass percent, the Chinese yam starch is 10-24%, the hydrocolloid is 0.6-1.8%, and
the carotenoids are 0.2-2.0%; the 3D-printed sustained-release preparation has 2-5 outer layers,
and the filling rate is 50-100%; the 3D-printed Chinese yam starch-supported carotenoids
sustained-release preparation provided by the disclosure solves the problem of the stability of
final carotenoids preparation, ensures the sustained release of carotenoids in the gut, increases the
Description
3D-PRINTED CHINESE YAM STARCH-SUPPORTED CAROTENOIDS SUSTAINED-RELEASE PREPARATION AND PREPARATION METHOD THEREOF
TECHNICAL FIELD The disclosure relates to a 3D-printed Chinese yam starch-supported carotenoids sustained-release preparation and a preparation method thereof. In particular, structure customization and 3D-printed preparation of Chinese yam starch-supported carotenoids is a key technique for realizing the method, and belongs to the technical field of healthy food.
BACKGROUND Carotenoids are a class of C4o terpenoids composed of eight isoprenoid units and derivatives thereof; more than 600 carotenoids have been discovered so far, which are widely present in yellow, orange red, or red pigment of plants, algae, bacteria, and fungi. Carotenoids have a plurality of biological activities, which can effectively prevent such chronic degenerative diseases as ophthalmic diseases, cancers, age-related macular degeneration, and cardiovascular diseases, and have attracted widespread attention in fields of functional food, medicine, etc. However, carotenoids cannot be directly synthesized in the human body, but require daily dietary intake; moreover, carotenoids in natural food has extremely low bioavailability in the human body; therefore, sustained release of carotenoids can be controlled to maintain the bioavailability thereof. For traditional carotenoids supplements, carotenoids are usually microencapsulated by using emulsifiers, so as to improve the solubility and stability of carotenoids and promote the bioavailability thereof. Qiu Dan disclosed "a preparation method for oil-dispersible carotenoids preparation", where an oil-dispersible carotenoid microcapsule was prepared with vegetable oil and water-soluble colloid (Chinese Patent Application Publication No. CN 104274428A). Yu Chunfeng disclosed "a water-solubility carotenoids preparation and a preparation method and application thereof', where the water-solubility carotenoids preparation was prepared with composite emulsifying agent, filler, and fat (Chinese Patent Application Publication No. CN 109157510A). Liu Bo disclosed "a good and stable method for microencapsulation of carotenoids", where a water phase was prepared with gelatin, sucrose, and polyglycerol fatty acid esters, an oil phase was prepared with carotenoids and vegetable oil, the oil phase and the water phase was mixed well to prepare a suspension emulsion, and the suspension emulsion was added to a spray-drying system to prepare carotenoid microcapsule particles (Chinese Patent Application Publication No. CN 110772497A). Li Qian disclosed "a carotenoids particle preparation and a preparing method thereof', where starch and carbohydrate were used as gelation wall materials, the gelation wall materials were mixed with carotenoids and emulsified to prepare solid particles, and these solid particles were tabletted; the stability of tablets obtained was greatly improved (Chinese Patent Application Publication No. CN 108185424A). Huang Qiang disclosed "a lutein-embedded porous starch microcapsule and a preparation method thereof', where lutein was added into edible oil to prepare an oil phase, porous starch was added into the oil phase of luteintoprepareanemulsion,andlutein microcapsules were prepared by forced air drying after centrifugation (Chinese Patent Application Publication No. CN 111067096A). To sum up, preparation of microcapsule particles by embedding carotenoids with emulsifiers can improve the stability and bioactivity thereof; however, preparation of microcapsule particles by drying carotenoids emulsion leads to low embedding rate, high loss rate, and easy agglomeration and caking of microcapsule particles; during tabletting of carotenoids microcapsule particles, carotenoids are forced to leak and release from particles very easily under mechanical pressure, thereby influencing the quality and stability of products. 3D printing technology, also known as "additive manufacturing", is an intelligent prototyping technology that realizes high precision geometric models through digital operation of a complex machining process by means of a computer program; the technology is regarded as an important technical means to promote Industrial Revolution 4.0. 3D printing has great advantages in terms of intelligent manufacturing, e.g., intensive design of food function, precise nutritional configuration, and personalized customization. However, use of 3D printing technology in the food industry is principally influenced by food particularities (applicability and safety) and rheological properties of raw materials (viscoelasticity and strain stress), leading to a significant challenge in developing 3D printing materials. Therefore, the disclosure focuses on exploring a proper carotenoid-supporting 3D printing carrier and a 3D printing method for sustained-release preparations. The disclosure discloses a 3D-printed Chinese yam starch-supported carotenoids sustained-release preparation and a preparation method thereof; construction of a sustained-release preparation with Chinese yam starch-supported carotenoids by 3D printing can improve the stability of carotenoids, slow down the release rate in the gut, and promote the bioavailability thereof.
SUMMARY To overcome the shortcomings in the prior art, an objective of the disclosure is to provide a carotenoids sustained-release preparation system suitable for 3D printing, where Chinese yam starch is used as carotenoids support to delay the digestion process of a preparation, and develop a method for preparing a 3D-printed Chinese yam starch-supported carotenoids sustained-release preparation on this basis, realizing the targeted release and precise control of the carotenoids and promoting the bioavailability thereof effectively. In the disclosure, construction of the Chinese yam starch-supported carotenoids sustained-release preparation by 3D printing solves the problem of the stability of the carotenoids in production, featuring advanced processes, high safety, and excellent sustained-release effect. The disclosure provides the following technical solutions: A 3D-printed Chinese yam starch-supported carotenoids sustained-release preparation and a preparation method thereof are disclosed, including the following steps: (1) mixing Chinese yam starch well with hydrocolloid, dispersing a resulting mixture in boiling distilled water, heating in a hot water bath, and stirring until completely gelatinized and dissolved; (2) adding carotenoids into a starch solution obtained in step (1), homogenizing, standing to cool to room temperature, and forming a gel; (3) putting the gel obtained in step (2) into a 3D printer cartridge, using computer software to draw a model, constructing and importing the structure of a preparation into a 3D printer, and setting up printing parameters to complete the printing of the preparation; and (4) conducting vacuum freeze-drying on a printed preparation in step (3) to obtain the Chinese yam starch-supported carotenoids sustained-release preparation. In the solution, the Chinese yam starch and the hydrocolloid are subjected to ultra-fine pulverization and sieved through a 120 mesh sieve. In the solution, the hydrocolloid is one or more of guar gum, xanthan gum, carrageenan, sodium carboxymethyl cellulose, and agar; the carotenoids are one or more of lutein, -carotene, lycopene, and zeaxanthin. In the solution, in mass percent, the Chinese yam starch is 10-24%, the hydrocolloid is 0.6-1.8%, and the carotenoids are 0.2-2.0%. In the solution, the water bath is held at 65-85°C, and stirring time is 15-30 min. In the solution, homogenizer speed is 5,000-15,000 r/min, treatment time is 2-10 min, and the sustained-release preparation is wrapped with a plastic film until water evaporation during standing to cool. In the solution, the model drawn by the computer software is a cylindrical tablet, with a diameter of 10-15 mm, a layer height of 4-8 mm, 2-5 outer layers, and a filling rate of 50-100%. In the solution, in the vacuum freeze-drying, vacuum degree is 20 Pa, temperature is -55°C, drying time is 28-38 h, and a resulting carotenoids sustained-release preparation weighs 0.3-0.5 g per tablet. The disclosure has the following advantageous effects:
(1) The disclosure uses Chinese yam starch as the carotenoids support; not only can the Chinese yam starch be fully absorbed in vivo, but also slow digestibility of the Chinese yam starch can delay the occurrence of metabolic syndrome, diabetes, and cardiovascular diseases. (2) The 3D-printed Chinese yam starch-supported carotenoids sustained-release preparation provided by the disclosure is simple in material composition, safe, reliable, healthy, and environment-friendly; moreover, with advanced manufacturing technology and low cost, the method for preparing a 3D-printed Chinese yam starch-supported carotenoids sustained-release preparation can personalize the structure of the carotenoids (active pharmaceutical ingredients of the preparation) and the preparation according to nutritional requirements and metabolic characteristics, realize the targeted release and precise control of the carotenoids, and promote the bioavailability thereof effectively.
DETAILED DESCRIPTION Example 1: A 3D-printed Chinese yam starch-supported -carotene sustained-release preparation and a preparation method thereof Chinese yam starch, xanthan gum, and P-carotene were subjected to ultra-fine pulverization and sieved through a 120 mesh sieve to collect filtrates; in mass percent,16% Chinese yam starch and 0.8% xanthan gum were mixed well, dispersed in boiling distilled water, and stirred in a hot water bath at 75°C for 15 min until completely gelatinized and dissolved; while stirring, 0.5% 1-carotene was added into a starch solution, homogenized, wrapped with a plastic film, and left standing at room temperature to cool and form a gel; the gel cooled to room temperature was put into a 3D printer cartridge. Using computer software, a cylindrical model with a diameter of 10 mm, a thickness of 5 mm, 3 outer layers, and a filling rate of 80% was drawn and imported into a 3D printer, and printing parameters were set up to print a sustained-release preparation. The sustained-release preparation was subjected to vacuum freeze-drying after printing and prototyping; vacuum degree was 20 Pa, temperature was -55°C, and a resulting sustained-release tablet weighed 0.30 g per tablet. Example 2: A 3D-printed Chinese yam starch-supported lutein and 1-carotene sustained-release preparation and a preparation method thereof Chinese yam starch, xanthan gum, guar gum, lutein, and -carotene were subjected to ultra-fine pulverization and sieved through a 120 mesh sieve to collect filtrates; in mass percent,16% Chinese yam starch and 0.8% mixture of xanthan gum and guar gum (3:2) were mixed well, dispersed in boiling distilled water, and stirred in a hot water bath at 75°C for 15 min until completely gelatinized and dissolved; while stirring, 0.5% lutein and 0.2% -carotene were added into a starch solution, homogenized, wrapped with a plastic film, and left standing at room temperature to cool and form a gel; the gel cooled to room temperature was put into a 3D printer cartridge. Using computer software, a cylindrical model with a diameter of 10 mm, a thickness of mm, 2 outer layers, and a filling rate of 100% was drawn and imported into a 3D printer, and printing parameters were set up to print a sustained-release preparation. The sustained-release preparation was subjected to vacuum freeze-drying after printing and prototyping; vacuum degree was 20 Pa, temperature was -55°C, and a resulting sustained-release tablet weighed 0.38 g per tablet. The foregoing examples are the description of the preferred embodiment of the disclosure, but not intended to limit the spirit and scope of the disclosure; various apparent changes and modifications of the technical solutions of the disclosure made by those skilled in the art without departing from the solution of the disclosure shall all fall within the scope of the disclosure; all claimed technical contents of the disclosure have been recited in the claims.
Claims (5)
- What is claimed is: 1. A 3D-printed Chinese yam starch-supported carotenoids sustained-release preparation, wherein the Chinese yam starch-supported carotenoids sustained-release preparation is prepared by a 3D printing and prototyping technology, comprising the following steps: (1) mixing Chinese yam starch well with hydrocolloid, dispersing a resulting mixture in boiling distilled water, heating in a hot water bath, and stirring until completely gelatinized and dissolved; (2) adding carotenoids into a starch solution obtained in step (1), homogenizing, standing to cool to room temperature, and forming a gel; (3) putting the gel obtained in step (2) into a 3D printer cartridge, using computer software to draw a model, constructing and importing the structure of a preparation into a 3D printer, and setting up printing parameters to complete the printing of the preparation; and (4) conducting vacuum freeze-drying on a printed preparation in step (3) to obtain the Chinese yam starch-supported carotenoids sustained-release preparation.
- 2. The 3D-printed carotenoids sustained-release preparation according to claim 1, wherein the Chinese yam starch and the hydrocolloid are subjected to ultra-fine pulverization and sieved through a 120 mesh sieve.
- 3. The 3D-printed carotenoids sustained-release preparation according to claim 1, wherein the hydrocolloid is one or more of guar gum, xanthan gum, carrageenan, sodium carboxymethyl cellulose, and agar; the carotenoid is one or more of lutein, -carotene, lycopene, and zeaxanthin.
- 4. The 3D-printed carotenoids sustained-release preparation according to claim 1, wherein, in mass percent, the Chinese yam starch is 10-24%, the hydrocolloid is 0.6-1.8%, and the carotenoids are 0.2-2.0%.
- 5. The 3D-printed carotenoids sustained-release preparation according to claim 1, wherein the water bath is held at 65-85°C, and stirring time is 15-30 min; wherein homogenizer speed is 5,000-15,000 r/min, treatment time is 2-10 min, and the sustained-release preparation is wrapped with a plastic film until water evaporation during standing to cool; wherein the model drawn by the computer software is a cylindrical tablet, with a diameter of -15 mm, a layer height of 4-8 mm, 2-5 outer layers, and a filling rate of 50-100%; wherein in the vacuum freeze-drying, vacuum degree is 20 Pa, temperature is -55°C, drying time is 28-38 h, and a resulting carotenoids sustained-release preparation weighs 0.3-0.5 g per tablet.
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| CN114869844B (en) * | 2022-06-13 | 2024-01-05 | 吉林大学 | 3D printing temperature response hydrogel and preparation method and application thereof |
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