Title:
METHOD FOR ULTRASONIC PREPARATION OF PICKERING EMULSION CONTAINING LOTUS ROOT STARCH AND USE THEREOF AS FUNCTIONAL FOOD
Document Type and Number:
WIPO Patent Application WO/2024/045791
Kind Code:
A1
Abstract:
The present invention relates to the technical field of Pickering emulsion preparation, and in particular, to a method for ultrasonic preparation of a Pickering emulsion containing lotus root starch and use thereof as functional food. The method comprises: preparing a lotus root starch nanoparticle by autoclaving and retrogradation, and preparing a Pickering emulsion of lotus root starch-xanthan gum by focused ultrasound techniques. The present invention features simple and convenient operation, the absence of chemicals, environment conservation, and safety, and thus provides a Pickering emulsion of lotus root starch-xanthan gum with a smaller particle size and better stability. The Pickering emulsion is also investigated for its oxidation stability and protective effect on docosahexaenoic acid and eicosapentaenoic acid by means of carrying herring oil. By adding xanthan gum to the starch nanoparticles as a Pickering emulsion stabilizer, the present invention significantly improves the stability of the Pickering emulsion. Moreover, since the two materials are polysaccharides of natural sources and are safe and reliable, the emulsion can be used in food.
Inventors:
REN XIAOFENG (CN)
LIANG QIUFANG (CN)
ZHOU CHENGWEI (CN)
MA HAILE (CN)
LIU YUXUAN (CN)
TANG JIALIN (CN)
KANG LIXIN (CN)
LIANG QIUFANG (CN)
ZHOU CHENGWEI (CN)
MA HAILE (CN)
LIU YUXUAN (CN)
TANG JIALIN (CN)
KANG LIXIN (CN)
Application Number:
PCT/CN2023/101576
Publication Date:
March 07, 2024
Filing Date:
June 21, 2023
Export Citation:
Assignee:
UNIV JIANGSU (CN)
International Classes:
A61K9/107; A23L5/30; A23L29/269; A23L29/30; A23L33/115; B01F23/411
Foreign References:
| CN115462520A | 2022-12-13 | |||
| CN110178892A | 2019-08-30 | |||
| CN110506930A | 2019-11-29 | |||
| CN108752603A | 2018-11-06 | |||
| CN110583801A | 2019-12-20 | |||
| CN113527717A | 2021-10-22 | |||
| US20210122835A1 | 2021-04-29 | |||
| KR20210056617A | 2021-05-20 |
Other References:
DENG CHUN-LI; CHEN ZHEN-LIN; SU HUI-LAN; WEI YAN-YUAN; DUAN ZHEN-HUA: "Application of Water Chestnut OSA Modified Starch in Moisturizing Lotion", JOURNAL OF HEZHOU UNIVERSITY, vol. 35, no. 4, 31 December 2019 (2019-12-31), pages 145 - 149, XP009552942, ISSN: 1673-8861
LIU MIN, ZHAO XIN;KAN JIANQUAN;ZHANG FUSHENG;ZHENG JIONG: "Effect of Xanthan Gum on Pasting, Rheological and Texture Properties of Lotus Root Starch", COLLEGE OF FOOD SCIENCE, vol. 39, no. 6, 31 December 2018 (2018-12-31), pages 45 - 50, XP093144308
DING, XINGHUA: "Research on Hot Press Process Optimization of Lotus Root Resistant Starch", FARM MACHINERY, 18 December 2011 (2011-12-18), XP093144315
LIU MIN, ZHAO XIN;KAN JIANQUAN;ZHANG FUSHENG;ZHENG JIONG: "Effect of Xanthan Gum on Pasting, Rheological and Texture Properties of Lotus Root Starch", COLLEGE OF FOOD SCIENCE, vol. 39, no. 6, 31 December 2018 (2018-12-31), pages 45 - 50, XP093144308
DING, XINGHUA: "Research on Hot Press Process Optimization of Lotus Root Resistant Starch", FARM MACHINERY, 18 December 2011 (2011-12-18), XP093144315
Attorney, Agent or Firm:
NANJING IPZHI INTELLECTUAL PROPERTY AGENCY CO., LTD. (CN)
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