Preparation and stability of high cis-lycopene nano emulsion
In order to solve the problems of easy degradation and isomerization for lycopene,a fat-soluble bioactive substance,during food processing,high cis-lycopene nano emulsion(hereinafter referred to as nano emulsion)was prepared by high speed shear method with high cis-lycopene for encapsulation and natural surfactants screened,and characterized by HPLC,nanoparticle potentiometer,TEM and confocal laser scanning microscopy(CLSM).The preparation process of nano emulsion was optimized by single factor and response surface experiments,and its proper storage method was explored.The results showed that under the conditions of oil-water ratio 1∶3[V(oil phase)∶V(water phase)with the solution of lycopene dissolving in a 1∶1 volume ratio of linoleic acid/occapric glyceride mixed solvent as oil phase and sodium caseinate aqueous solution as water phase],mass fraction of sodium caseinate solution 6.0%,shear speed 12000 r/min and shear time 15 min,high cis-lycopene nano emulsion exhibited the highest embedding rate of 88.09%±0.92%.When the high cis-lycopene nano emulsion was stored in dark,nitrogen-filled,neutral or weakly alkaline environment with low temperature(4℃),the addition of Al3+,NaCl,antioxidants(tetra-butylhydroquinone and dibutyl hydroxy toluene)and sucrose could reduce the oxidative degradation and retro-isomerization of lycopene isomers.
high cis-lycopenenano emulsionpreparation processretro-isomerizationstabilityfood chemicals
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