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Ethanolic extract of cinnamons and application thereof in preparing food preservatives

A technology for food preservatives and ethanol extraction, applied in the fields of application, food preservation, food science, etc., can solve the problems of Gram-negative bacteria unable to show antibacterial effect, blocking cell membrane permeability, poor antibacterial performance, etc., and achieve significant bactericidal effect. , Good bactericidal effect, and the effect of preventing bacterial food poisoning

Inactive Publication Date: 2012-03-21
镇江方源化学有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002]In recent years, the research, development and application of natural food preservatives in the field of food additives has become a hot spot; in recent years, many natural food preservatives have been developed successively, among which The research and development of plant type natural food preservatives is more; Existing natural plant type food preservative kind is a lot, but most plant type preservatives all exist a problem, be exactly to Gram-negative food-borne pathogenic bacteria Antibacterial properties are poor; the reason is that Gram-negative bacteria have a thick outer membrane than positive bacteria in terms of cell structure, and this outer membrane is very hard to block the antibacterial components in plant extracts from the cell membrane. Permeability; therefore, Gram-negative bacteria have resistance to plant antibacterial substances, resulting in the inability of plant extracts to show antibacterial effects on Gram-negative bacteria

Method used

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  • Ethanolic extract of cinnamons and application thereof in preparing food preservatives
  • Ethanolic extract of cinnamons and application thereof in preparing food preservatives
  • Ethanolic extract of cinnamons and application thereof in preparing food preservatives

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] Antibacterial effect of cinnamon bark ethanol extract on typical food-borne pathogens:

[0063] (1) Experimental bacteria

[0064] Escherichia coli: Escherichia coli IFO;

[0065] Enterohemorrhagic Escherichia coli: Escherichia coli O157:H7;

[0066] Staphylococcus aureus: Staphyloccocus aureus;

[0067] salmonella: Salmonella Enteritidis;

[0068] Bacillus subtilis: Bacillus cereus ;

[0069] Bacillus subtilis: Bacillus subtilis ;

[0070] Listeria monocytogenes: Listeria monocytogenes ;

[0071] All are foodborne pathogens.

[0072] (2) Experimental method

[0073] Add different concentrations of cinnamon ethanol extracts diluted with sterile distilled water to the sterile NB medium, respectively 0.02wt%, 0.05wt%, 0.1wt%, 0.2wt%, 0.5wt%, 1.0wt%, 2.0 wt%, the concentration of ethanol extract of cinnamon bark is calculated relative to the medium, for example, add 0.01 g of ethanol extract of cinnamon bark to 10 g of medium, the concentration is 0.1 wt %;...

Embodiment 2

[0079] Synergistic effect experiment of trisodium citrate and cinnamon ethanol extract on hemorrhagic Escherichia coli:

[0080] (1) Experimental bacteria

[0081] Enterohemorrhagic Escherichia coli: Escherichia coli O157: H7.

[0082] (2) Experimental method

[0083] In sterile phosphate-buffered saline buffer (PBS:Phosphate-Buffered Saline, pH7), add 0.1 wt%, 0.2 wt%, 0.5 wt% ethanol extract of cassia bark and 0.1 wt%, 0.2 wt%, 0.5 wt% Trisodium citrate (added as trisodium citrate dihydrate, C 6 h 5 Na 3 o 7 ?2H 2 0=294.10), mixed evenly, the pre-cultured experimental bacteria-enterohaemorrhagic Escherichia coli O157:H7 was centrifuged at 8,000rpm, 10min, and then added to the phosphate buffer solution containing ethanol extract of cassia bark, the concentration of which was 10 7 cfu / mL, mixed evenly, reacted at room temperature for 30 minutes, then carried out shaking culture in a constant temperature water tank at 20°C for 4 days, while using nutrient agar medium...

Embodiment 3

[0087] Bactericidal activity of sodium citrate and cinnamon ethanol extracts against various Gram-negative foodborne pathogens:

[0088]The purpose of this example is to verify whether trisodium citrate and cassia bark ethanol extract can have the same bactericidal effect on some very conventional food-borne pathogens (Gram-negative) except enterohaemorrhagic Escherichia coli O157; Because, in addition to O157, there are some conventional pathogenic bacteria in food.

[0089] Experimental bacteria

[0090] Enterohemorrhagic Escherichia coli: Escherichia coli O157:H7;

[0091] E. coli: Escherichia coli IFO 3301;

[0092] Salmonella Enteritidis: Salmonella . Enteritidis;

[0093] Salmonella typhimurium: Salmonella . Typhimurium.

[0094] (2) Experimental method

[0095] In sterile phosphoric acid saline buffer (PBS:Phosphate-Buffered Saline, pH7), add 0.2wt%, 0.5wt% cassia bark ethanol extract and 0.5wt% trisodium citrate (trisodium citrate dihydrate) , C 6 h 5 N...

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Abstract

The invention relates to a spice plant extract, and particularly relates to an ethanolic extract of cinnamons and an application thereof in preparing food preservatives; a natural food preservative is prepared by combining the ethanolic extract of cinnamons with a food additive; and the ethanolic extract of cinnamons provided by the invention has a good sterilization effect on various typical food-borne pathogenic bacteria, especially has a significant sterilization effect on the pathogenic bacteria O157: H7 of EHEC (enterohaemorrhagic escherichia coli, EHECO157: H7) food poisoning continuously occurring around the world in recent years, and has no side effects on food, therefore, the ethanolic extract of cinnamons is a natural food preservative which is safe and has no side effects; the ethanolic extract of cinnamons is widely applied to the decomposition prevention of products such as fresh vegetables and fruits and beef hamburgers and the like; and in the aspect of freshness retaining, the ethanolic extract of cinnamons not only can effectively prolong the shelf life of food, but also can effectively prevent the occurrence of bacterial food poisoning and effectively ensure the safety of food, therefore, the ethanolic extract of cinnamons plays an important role in the field of food health and safety.

Description

technical field [0001] The invention relates to spice plant extracts, in particular to a cinnamon ethanol extract and its application in the preparation of food preservatives; a natural food preservative is prepared by combining the cinnamon ethanol extract with food additives; and, the product of the present invention The bactericidal effect on various typical food-borne pathogens is very good, especially the pathogenic bacteria O157:H7 (enterohemorrhagic escherichia coli , EHEC O157:H7) that has occurred continuously in the world in recent years. It is a safe and no side effect natural food preservative; this product is widely used in the antiseptic and preservation of fresh fruits and vegetables, beef burgers and other products, not only can effectively extend the shelf life of food , It can also effectively prevent the occurrence of bacterial food poisoning, and effectively ensure the safety of food, which will play a very important role in the field of food hygiene and sa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3472A23L3/3526A23L3/3508
Inventor 林琳崔海英
Owner 镇江方源化学有限公司
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