# US 11,077,066 B2 · PH-sensitive starch-based microcapsule and its preparation method

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- Number: US 11,077,066 B2
- Document ID: US11077066B2
- Status: Granted
- Kind: B2
- Application number: 16/720,223
- Filed: 2019-12-19
- Published: 2020-04-23
- Granted: 2021-08-03
- Earliest claimed: 2019-05-09
- Assignees: Jiangnan University
- Applicants: Jiangnan University
- Inventors: Yan Hong; Min Jiang; Zhengbiao Gu; Li Cheng; Zhaofeng Li; Caiming Li
- Web page: https://patentgrep.com/patent/US11077066B2

## CPC

- A61K 9/5036: {Polysaccharides, e.g. gums, alginate; Cyclodextrin}
- A23L 29/219: Chemically modified starch; Reaction or complexation products of starch with other chemicals
- A23L 33/10: using additives (addition of substantially indigestible substances A23L33/21)
- A23L 33/12: Fatty acids or derivatives thereof
- A23L 33/15: Vitamins
- A23P 10/30: Encapsulation of particles, e.g. foodstuff additives
- A61K 9/5089: {Processes}
- A61K 31/355: Tocopherols, e.g. vitamin E
- A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs
- A61K: PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES (devices or methods specially adapted for bringing pharmaceutical products into particular physical or administering forms A61J3/00; chemical aspects of, or use of materials for deodorisation of air, for disinfection or sterilisation, or for bandages, dressings, absorbent pads or surgical articles A61L; soap compositions C11D)
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)
- A23P: SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION

## Abstract

The present disclosure discloses a pH-sensitive starch-based microcapsule encapsulating a fat-soluble substance and a preparation method thereof, and belongs to the field of preparation of starch-based hydrogel microcapsules. The method of the present disclosure comprises performing acid hydrolysis on starch to obtain acid-hydrolyzed carboxymethyl starch, mixing the acid-hydrolyzed carboxymethyl starch with xanthan gum to obtain a compounded solution of starch and colloid, adding an emulsifier and the fat-soluble substance, emulsifying to obtain an emulsion, and drying to obtain the microcapsule. The microcapsule prepared by the preparation method of the present disclosure is capable of resisting hydrolysis by gastric acid and enzymes in gastric juice and improving the bioavailability of core materials, namely the fat-soluble substances; has a release rate of only 20 to 40% in simulated gastric juice, while having a cumulative release rate of 80 to 95% in the upper digestive tract (simulated gastric juice and simulated intestinal juice) of a human body; solves the problems that the fat-soluble substance is poor in water solubility, prone to oxidation, low in oral availability and the like; can be added to products such as beverages and the like as a nutrient supplement or a food additive, and has wide application prospects.

## Claims

### Claim 1

A method for preparing a pH-sensitive starch-based microcapsule encapsulating a fat-soluble substance, comprising: performing acid hydrolysis and etherification on starch to obtain acid-hydrolyzed carboxymethyl starch; mixing the acid-hydrolyzed carboxymethyl starch with a hydrophilic colloid to obtain a compounded solution of starch and colloid; and adding an emulsifier and the fat-soluble substance, emulsifying to obtain an emulsion, and drying to obtain the pH-sensitive starch-based microcapsule; wherein a mass fraction ratio of the acid-hydrolyzed carboxymethyl starch to the hydrophilic colloid is (5-40):1.

### Claim 2 (depends on 1)

The method according to claim 1, wherein the hydrophilic colloid comprises one or more selected from a group consisting of guar gum, xanthan gum, arabic gum, carrageenan, and gellan gum.

### Claim 3 (depends on 1)

The method according to claim 1, wherein a ratio of a mass of the fat-soluble substance to a sum of masses of the acid-hydrolyzed carboxymethyl starch and the hydrophilic colloid in the compounded solution is 1:4 to 1:10.

### Claim 4 (depends on 1)

The method according to claim 1, wherein the emulsion has a solid content of 5% to 25%.

### Claim 5 (depends on 1)

The method according to claim 1, wherein the fat-soluble substance comprises one or more selected from a group consisting of vitamin E, lycopene, β-carotene, conjugated linoleic acid, docosahexaenoic acid (DHA), and eicosapentaenoic acid (EPA).

### Claim 6 (depends on 1)

A pH-sensitive starch-based microcapsule encapsulating a fat-soluble substance, wherein the pH-sensitive starch-based microcapsule is prepared by the method according to claim 1.

### Claim 7 (depends on 6)

A nutrient supplement comprising the pH-sensitive starch-based microcapsule according to claim 6.

### Claim 8 (depends on 6)

A food additive comprising the pH-sensitive starch-based microcapsule according to claim 6.

### Claim 9

A method for preparing a pH-sensitive starch-based microcapsule encapsulating a fat-soluble substance, comprising: performing acid hydrolysis and etherification on starch to obtain acid-hydrolyzed carboxymethyl starch; mixing the acid-hydrolyzed carboxymethyl starch with a hydrophilic colloid to obtain a compounded solution of starch and colloid; and adding an emulsifier and the fat-soluble substance, emulsifying to obtain an emulsion, and drying to obtain the pH-sensitive starch-based microcapsule; wherein a ratio of a mass of the fat-soluble substance to a sum of masses of the acid-hydrolyzed carboxymethyl starch and the hydrophilic colloid in the compounded solution is 1:4 to 1:10.

### Claim 10 (depends on 9)

The method according to claim 9, wherein the hydrophilic colloid comprises one or more selected from a group consisting of guar gum, xanthan gum, arabic gum, carrageenan, and gellan gum.

### Claim 11 (depends on 9)

The method according to claim 9, wherein a mass fraction ratio of the acid-hydrolyzed carboxymethyl starch to the hydrophilic colloid is (5-40):1.

### Claim 12 (depends on 9)

The method according to claim 9 wherein the emulsion has a solid content of 5% to 25%.

### Claim 13 (depends on 9)

The method according to claim 9, wherein the fat-soluble substance comprises one or more selected from a group consisting of vitamin E, lycopene, β-carotene, conjugated linoleic acid, docosahexaenoic acid (DHA), and eicosapentaenoic acid (EPA).

### Claim 14 (depends on 9)

A pH-sensitive starch-based microcapsule encapsulating a fat-soluble substance, wherein the pH-sensitive starch-based microcapsule is prepared by the method according to claim 9.

### Claim 15 (depends on 14)

A nutrient supplement comprising the pH-sensitive starch-based microcapsule according to claim 14.

### Claim 16 (depends on 14)

A food additive comprising the pH-sensitive starch-based microcapsule according to claim 14.