Astaxanthin nanoemulsion with good stability and preparation method thereof

• Main Authors: FAN CHAO, CHEN BICONG, WU WENZHONG, LI QIAN
• Format: Patent
• Language: Chinese; English
• Published: 09.06.2020
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses an astaxanthin nanoemulsion with good stability. The nanoemulsion is composed of the following components in parts by mass: 10-15 parts of astaxanthin, 10-30 parts of an embedding wall material, 8-25 parts of a filling material, 0.1-3 parts of a main emulsifier, 0.01-0.2 part of a co-emulsifier, 45-55 parts of a dilution medium, 0-5 parts of an antioxidant, and 0-0.5 part of a nano-scale emulsion product produced by a bacteriostat. The nanoemulsion is prepared by special processes such as shear homogenization, specifically overcomes the inherent defects in application of fat-soluble astaxanthin raw materials through the microencapsulation technology, and solves the problems of low bioavailability, poor water solubility, a complicated process, difficulty in industrialization, and unclear application characteristics; and the combination of the wall material, the filling material and the emulsifier greatly improves the stability of the astaxanthin emulsion; therefore, the astaxanthin emul