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Edible natural apple essence sustained-release liposome and preparation method thereof

A technology of apple flavor and liposome, which is applied in the field of food flavor additives, can solve the problems of affecting the quality of flavor products, volatilization and deterioration, etc., and achieve the effect of long-term storage, less operation steps and stable properties

Inactive Publication Date: 2019-03-12
SHANGHAI JIAO TONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the ingredients in flavors are esters, alcohols and aldehydes, etc. These small molecular substances are sensitive to temperature, humidity, light and other environments, and are prone to volatilization and oxidation during use and storage, leading to loss and deterioration, affecting the quality of flavor products

Method used

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  • Edible natural apple essence sustained-release liposome and preparation method thereof
  • Edible natural apple essence sustained-release liposome and preparation method thereof
  • Edible natural apple essence sustained-release liposome and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The present embodiment relates to a kind of preparation method of edible natural apple essence liposome, comprises the steps:

[0034] a. Weigh 200 mg of soybean lecithin (≥98%) and add it to 9 ml of dehydrated ethanol solution to dissolve until a homogeneous solution is formed;

[0035] b. Weigh 10 mg of cholesterol, add it to solution 1 in a sealed container, and heat it in a water bath at 45°C for 15 minutes to dissolve to obtain solution 2;

[0036] c. Take 1ml of natural apple essence and add it to solution 2, shake and mix well, then let it stand at room temperature 20-25℃ in the dark for 10 minutes to get homogeneous solution 3;

[0037] d. Evaporate the homogeneous solution 3 in a rotary evaporator until the ethanol solvent is dry, the rotary evaporation temperature is 45°C, and the rotary evaporation time is 20 minutes to obtain the film 1;

[0038] e. Take 20ml of PBS buffer solution and inject it into the film for hydration. The hydration ultrasonic power is...

Embodiment 2

[0042] The present embodiment relates to a kind of preparation method of edible natural apple essence liposome, comprises the steps:

[0043] a. Weigh 200 mg of soybean lecithin (≥98%) and add it to 9 ml of dehydrated ethanol solution to dissolve until a homogeneous solution is formed;

[0044] b. Weigh 20 mg of cholesterol, add it to solution 1 in a sealed container, and heat it in a water bath at 40°C for 30 minutes to dissolve to obtain solution 2;

[0045] c. Take 1ml of natural apple essence and add it to solution 2, shake and mix well, then let it stand at room temperature 20-25℃ in the dark for 15 minutes to get homogeneous solution 3;

[0046] d. Evaporate the homogeneous solution 3 in a rotary evaporator until the ethanol solvent is dry, the rotary evaporation temperature is 40°C, and the rotary evaporation time is 25 minutes to obtain the film 1;

[0047] e. Take 20ml of PBS buffer solution and inject it into the film for hydration. The hydration ultrasonic power is...

Embodiment 3

[0051] The present embodiment relates to a kind of preparation method of edible natural apple essence liposome, comprises the steps:

[0052] a. Weigh 200 mg of soybean lecithin (≥98%) and add it to 9.1 ml of dehydrated ethanol solution to dissolve until a homogeneous solution is formed;

[0053] b. Weigh 20 mg of cholesterol, add it to solution 1 in a sealed container, and heat it in a water bath at 43°C for 20 minutes to dissolve to obtain solution 2;

[0054] c. Take 0.6ml of natural apple essence and add it to solution 2, shake and mix well, then let stand at room temperature 20-25°C in the dark for 15 minutes to obtain a homogeneous solution 3;

[0055] d. Evaporate the homogeneous solution 3 in a rotary evaporator until the ethanol solvent is dry, the rotary evaporation temperature is 35°C, and the rotary evaporation time is 30 minutes to obtain the film 1;

[0056]e. Take 20ml of PBS buffer solution and inject it into the film for hydration. The hydration ultrasonic po...

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Abstract

The invention provides an edible natural apple essence sustained-release liposome and a preparation method thereof. The liposome is prepared from soybean lecithin as a wall material, cholesterol as awall material structure regulator, and natural apple essence as an embedded core material. According to the invention, the natural apple essence is embedded into vesicles formed by liposomes, so thatthe slow release of the natural apple essence in the using process is realized. Compared with the prior art, the edible natural apple essence sustained-release liposome and the method have the following beneficial effects: 1, the method has few operation steps, is simple and efficient, and is beneficial to the popularization of the technology and the large-scale production of industrialization; 2,the edible natural apple essence liposome prepared by the method has stable properties, and is convenient for long-term storage, transportation and application; and 3, the edible natural apple essence liposome prepared by the method can be used for the preparation of active packaging materials of fresh-cut fruits and vegetables, particularly for the flavor regulation and control of fresh-cut apple packaging, and can effectively make up the flavor loss of the fresh-cut fruits and vegetables and improve the product quality.

Description

technical field [0001] The invention belongs to the field of food spice additives, in particular to an edible natural apple flavor slow-release liposome and a preparation method thereof. Background technique [0002] With the development of the economy, people's requirements for food are not only satisfied with the intake of energy and the combination of nutrition, but also pay attention to the characteristics of food such as color, fragrance and so on. Edible flavors play an important role in food processing. They can not only make up for the loss of flavor substances in the process of food processing, cover bad smells, but also add flavor to food, attract consumers' attention, and increase flavor during eating. Pleasure. [0003] Essence can be divided into natural essence and artificial essence according to its source. Natural flavors are popular among consumers for their safety, naturalness and pure flavor. Natural apple flavor comes from the recovery of volatile flav...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23P10/35
CPCA23L27/10A23P10/35
Inventor 邓云孙中琦王丹凤
Owner SHANGHAI JIAO TONG UNIV
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