Research Of Preparation And Stability Of Water Soluble Capsanthin

Capsanthin is a kind of conjugated polyolefin oxygen-containing derivative natural pigment extracted from red pepper,which has the advantages of high color value,safety and non-toxic,strong coloring ability and so on.Capsanthin is regarded as a natural food additive with unlimited use by many international and domestic organizations,and is listed as the key development object of natural pigment in China.It has a wide range of applications in food industry,simulated food,cosmetics,drugs,feed and so on.But the water solubility of capsanthin is very poor,while the bioavailability is low,therefore,it needs to be improved to develop the water solubility and bioavailability of capsanthin.The main results are as follows:(1)Taking the color value of pigment as the index,the preparation conditions of water-soluble capsanthin were optimized.On the basis of single factor experiments,response surface methodology(RSM)was used to optimize the cosolvent,the amount of glycerol,the amount of capsanthin and the concentration of carrier.The optimum conditions were as follows:the ratio of glycerol to solution was 66%,and the amount of capsanthin was 0.065g/m L and the concentration of carrier was 1.6%.The final color value of the product is 73.71.(2)The results showed that the color value of water-soluble capsanthin was 73.71;the particle size was 187 nm;the appearance of capsanthin was characteristic red and distributed uniformly;after centrifugation,there was no capsanthin floating phenomenon,and it could dissolve with water in any proportion;the overall distribution of droplets was uniform and the dispersion was high when observed by microscope;there was no stratification phenomenon after long-time storage.(3)The stability of water-soluble capsanthin was good,and had 78.82%retention pigment rate after heated at 100?for 1.5 h;it had strong acid resistance,and accelerated degradation of capsanthin in alkaline environment.Ca²⁺,Na⁺,Mg²⁺and K⁺had little effect on emulsion,Zn²⁺had no obvious damage to latex and capsanthin initial solution,but it was more sensitive to Fe²⁺,Fe³⁺and Cu²⁺,and had a certain degree of light resistance.In the process of gastrointestinal digestion,the production has a certain sustained-release effect.At the gastric phase,the particle size of the prepared water-soluble capsaicin sample increased from 185 nm to 375 nm,with slight coalescence in appearance;after 2 h of gastric digestion,although the particle size slightly increased,it still maintained a stable state;during the digestion process of the small intestine,the flocculation phenomenon was obvious,and the particle size increased significantly,while capsanthin residue rate decreased significantly.(4)Evaluation of antioxidant activity of water soluble capsicum pigment products.Capsanthin has antioxidant ability,it also has scavenging rates for DPPH and ABTS.The DPPH clearance rate of the embedding capsanthin was 38.62%higher than that of the fat soluble capsanthin;The ABTS free radical scavenging rate was 35.44%higher than that of the fat soluble capsanthin.