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A kind of citrus characteristic aroma nanoemulsion and preparation method thereof

A characteristic aroma and nanoemulsion technology, applied in food ingredients as odor improvers, food science, etc., can solve the problems of high cost, volatile, affecting application, etc., to achieve the inhibition of Austenitic ripening, prolong the release time, and good stability sexual effect

Active Publication Date: 2019-12-13
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the characteristic aroma substances of citrus are unstable under light and high temperature conditions, they are easy to volatilize and oxidize, which affects their application in food
At present, its stability is mainly improved by low temperature and oxygen removal, but this method is greatly limited in actual production; there is also a method of making microcapsules to ease the release of aroma. This method has difficulties in choosing wall materials, Wall material itself is unstable, high cost and other disadvantages
The purpose of the present invention is to provide a nano-emulsion with citrus characteristic aroma and its preparation method, to solve the problem of easy volatilization and oxidation of citrus characteristic aroma substances in nano-emulsion, and improve its stability in food processing

Method used

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  • A kind of citrus characteristic aroma nanoemulsion and preparation method thereof
  • A kind of citrus characteristic aroma nanoemulsion and preparation method thereof
  • A kind of citrus characteristic aroma nanoemulsion and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] To screen the best emulsifier in nanoemulsion with citrus characteristic aroma, the type of emulsifier and the concentration of emulsifier will affect the release of aroma. To study the effect of aroma sustained release, the best emulsifier was studied by using the peak area of ​​aroma substances as an index. Selected emulsifiers: Tween 80, soybean lecithin, and sucrose fatty acid esters were provided by Sinopharm Chemical Reagent Co., Ltd., BIOSHARP Company, and Hangzhou Ruilin Chemical Co., Ltd. respectively. Specific steps are as follows:

[0033] (1) Select ethyl acetate, α-pinene, β-myrcene, D-limonene, benzyl alcohol, 1-octanol, nonanal, α-terpineol, decanal, eugenol, β-ionone 11 kinds of aroma standard substances, each substance was weighed 31.25mg, dissolved in 5mL of absolute ethanol respectively, to obtain the mother liquor of citrus aroma standard substance;

[0034] (2) Prepare 0.1%, 0.2%, 0.3%, 0.4%, 0.5% sucrose fatty acid ester, soybean lecithin and Twe...

Embodiment 2

[0042] Determine the concentration and Km value of Tween 80 in the citrus characteristic aroma nanoemulsion, and its steps are:

[0043] (1) Add 5% (w / w) corn oil to the 5mL citrus characteristic aroma standard mother liquor and mix evenly, and compare (SOR ratio) with emulsifier to oil (i.e. the mass ratio of Tween 80 and corn oil ) 9:1, 8:2, 7:3, 6:4, 5:5, 4:6, 3:7, 2:8, 1:9 add Tween 80, co-surfactant anhydrous ethanol according to emulsification The ratio (Km, that is, the mass ratio of Tween 80 to deionized ethanol) of agent and co-emulsifier is 7:1, 9:1, 5:1, and the absolute ethanol and deionized water are mixed evenly in a beaker. Set the volume to 10mL; then use a glass rod to stir slowly counterclockwise, and add 10mL of deionized water to the small beaker at a speed of 1mL / min; finally put the stirring rotor on a magnetic stirrer at a speed of 1500rpm, and stir 6h.

[0044] (2) The particle size of the citrus essential oil nanoemulsion was measured at 25°C using a...

Embodiment 3

[0048] The effect of olive oil concentration on the ripening of nanoemulsions with citrus characteristic aroma, the steps are:

[0049] (1) Prepare concentration (w / w) respectively to be 0%, 1%, 3%, 5%, 10%, 15% olive oil-nanoemulsion, to mix aroma standard solution (add by volume shown in Table 1) Use olive oil as the oil phase, add Tween 80 as the emulsifier according to the SOR ratio (mass ratio of emulsifier to oil phase) of 6:4, and add anhydrous Ethanol was used as a co-surfactant, and deionized water was used as the aqueous phase to adjust the volume to 10 mL. The citrus characteristic aroma nanoemulsion was prepared by phase inversion method.

[0050] The making of table 1 aroma standard solution

[0051]

[0052] (2) Use Malvern laser particle sizer Nano-ZS90 to measure the particle size of citrus characteristic aroma nanoemulsion at 25°C, dilute the sample 1000 times with deionized water to prevent multiple scattering effects, and measure it every 12h; Add 1mL o...

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Abstract

The invention discloses nano-emulsion with a tangerine characteristic aroma and a preparation method thereof. The preparation method comprises the following steps: (1) preparing a mixed solution of 11 types of equivalent tangerine aroma standard substances; (2) adding olive oil with the ratio of 2 percent to 7 percent (w / w); after mixing, preparing an oil phase; (3) adding Tween 80 into the oil phase according to the mass ratio of the Tween 80 to the oil phase of 6 to 4 and adding absolute ethyl alcohol according to the mass ratio of the Tween 80 to the absolute ethyl alcohol of 7 to 1; uniformly mixing; adding de-ionized water until the volume is 10mL; (4) preparing 10mL of NaCl solution with the mass concentration of 0.1 percent as a water phase; (5) slowly adding the water phase into a mixed solution prepared by the step (3); uniformly mixing and then carrying out homogenization treatment. The nano-emulsion prepared by the invention has good stability; an Ostwald ripening phenomenon can be inhibited through low solubility of the olive oil; meanwhile, the storage stability of tangerine characteristic aroma substances in the nano-emulsion is improved under light illumination and high temperature conditions.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a citrus characteristic aroma nano-emulsion added with olive oil, and also relates to a preparation method of the nano-emulsion, which is applied to the preparation of slow-release essence. Background technique [0002] Citrus (Citrus Reticulata Blanco) belongs to the citrus fruit trees group in the genus Rutaceae (Rutaceae), and is warm and humid in nature. Citrus has a history of more than 4,000 years of cultivation in China, and there are various types and huge quantities. Citrus ranks first in all kinds of fruits, and my country's citrus planting area and output both rank first in the world. Citrus fruits are bright in color, fresh in fragrance and refreshing in taste. They can be eaten directly or processed into various products. The citrus exocarp contains a lot of pigments and aromatic oils, the mesocarp contains polysaccharides, semi-fibers, vitamins...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/00A23L33/115A23L29/10
CPCA23V2002/00A23V2200/15
Inventor 范刚董曼杨子玉张璐璐任婧楠潘思轶
Owner HUAZHONG AGRI UNIV
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