HUBEI AGRICULTURAL SCIENCES ›› 2023, Vol. 62 ›› Issue (9): 108-112.doi: 10.14088/j.cnki.issn0439-8114.2023.09.020

• Storage & Processing • Previous Articles     Next Articles

Preparation and quality evaluation of soft capsule with pomegranate seed oil and soybean isoflavone

CHEN Hui-xin, ZANG Yuan-long, LIN Shu-qi, LYU Xian-dong, CUI Hong-jing, HOU Lei, WANG Jing-long   

  1. College of Food Science and Pharmaceutical Engineering, Zaozhuang University, Zaozhuang 277160, Shandong, China
  • Received:2022-06-06 Online:2023-09-25 Published:2023-10-24

Abstract: Taking the proportion of pomegranate seed oil and soybean isoflavones, and the percentage of beeswax and soybean lecithin as the main investigation factors, the sedimentation ratio, fluidity, cut, dispersion, total isoflavone and daidzein content as indexes, the preparation process and prescription of the soft capsule with pomegranate seed oil and soybean isoflavone were optimized. The best prescription and process conditions were pomegranate seed oil of 92%, soybean lecithin of 1%, beeswax of 2%, and soybean isoflavone of 5%; drying time was 36 h, moisture content was less than 9%, daidzein content was 1.00 mg/grain, total isoflavone content was 3.73 mg/grain, and the difference of loading quantity met the regulations. The results showed that the soft capsules prepared with pomegranate seed oil as the dispersion medium, soybean lecithin as the emulsifier and wetting agent, and beeswax as the suspending had aid stable process and controllable quality.

Key words: soybean isoflavone, pomegranate seed oil, soft capsule, preparation, quality evaluation

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