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Antibacterial emulsion with pure essential oil, preparation method and application of emulsion

A technology of emulsion and essential oil, applied in the field of preparation of pure essential oil antibacterial emulsion, achieves the effects of mild conditions, low content and safe use

Inactive Publication Date: 2019-09-17
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above patent documents show that it is feasible to use the emulsion as a entrapment system to apply plant essential oils to food preservation, but the content of surfactants used is at a relatively high level.

Method used

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  • Antibacterial emulsion with pure essential oil, preparation method and application of emulsion
  • Antibacterial emulsion with pure essential oil, preparation method and application of emulsion
  • Antibacterial emulsion with pure essential oil, preparation method and application of emulsion

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] 1. Dissolving 1g of chitosan in 100g of 1% glacial acetic acid aqueous solution prepares a chitosan solution. Stir with a magnetic stirrer until the chitosan dissolves, then centrifuge at 8000 r / min for 10 min to remove insoluble matter to obtain a chitosan solution. Then, the concentration of chitosan was diluted to 0.3% with deionized water, the pH value was adjusted to 6.5 using 3mol / l sodium hydroxide solution, and 97.5g of 0.3% chitosan solution was taken as the water phase. The viscosity-average molecular weight of chitosan in this embodiment is 15,000, and the degree of deacetylation is 90%.

[0041] 2. Mix 1.95g of chamomile essential oil, 0.05g of cinnamaldehyde and 0.5g of food-grade non-ionic surfactant monocaprylic glyceride, and stir on a magnetic stirrer for 10 minutes to make it evenly mixed as the oil phase. Then it was slowly added dropwise into the water phase, and the mixed emulsion was sheared at a high speed for 3 minutes under the condition of 110...

Embodiment 2

[0045] 1. Dissolve 1g of chitosan in 100g of 1% glacial acetic acid aqueous solution to prepare a chitosan solution, stir with a magnetic stirrer until the chitosan dissolves, then centrifuge at 8000r / min for 10min with a centrifuge Remove insolubles to obtain chitosan solution, dilute chitosan concentration to 0.2% with deionized water, use 3mol / l sodium hydroxide solution to adjust pH value to 6.5, get 93g 0.2% chitosan solution as water phase. The viscosity-average molecular weight of chitosan in the present embodiment is 280,000, and the degree of deacetylation is 85%.

[0046] 2. Mix 4.875g of Neroli essential oil, 0.125g of citronellal and 2g of food grade non-ionic surfactant glyceryl monolaurate, and stir at 60°C for 10min to make it evenly mixed, as the oil phase, Then it was slowly added dropwise into the water phase, and the mixed emulsion was sheared at a high speed for 3 minutes under the condition of 10000 rpm / min.

[0047] 3. Homogenize the coarse emulsion prep...

Embodiment 3

[0050] 1. Dissolve 1g of chitosan in 100g of 1% glacial acetic acid aqueous solution to prepare a chitosan solution, stir with a magnetic stirrer until the chitosan dissolves, then centrifuge at 8000r / min for 10min with a centrifuge Remove insoluble matter to obtain chitosan solution, dilute chitosan concentration to 0.1% with deionized water, use 3mol / l sodium hydroxide solution to adjust pH value to 6.5, get 98g 0.1% chitosan solution as water phase. The viscosity-average molecular weight of chitosan in the present embodiment is 280,000, and the degree of deacetylation is 85%.

[0051] 2. Mix 0.975g rose essential oil, 0.025g cinnamaldehyde and 1g food grade non-ionic surfactant polyglycerol fatty acid ester, and stir on a magnetic stirrer for 10min to make it evenly mixed as the oil phase, and then slowly Add it dropwise into the water phase, and shear the mixed emulsion at a high speed of 12000 rpm / min for 3 min.

[0052] 3. Homogenize the coarse emulsion prepared in step...

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Abstract

The invention belongs to the technical field of food coating film protection compositions and particularly relates to an antibacterial emulsion with pure essential oil, a preparation method and application of the emulsion. The antibacterial emulsion is prepared from plant essential oil, flavor aldehyde, chitosan, a surfactant and the like. The antibacterial activity of the prepared emulsion to escherichia coli and staphylococcus aureus is superior than that of single plant essential oil, the content of the surfactant is low, the emulsion does not contain edible fat and oil, the preparation conditions are mild, and the emulsion is safer to use and stable, has a long storage period, is used after being diluted and can be widely applied to rot prevention and fresh preservation of fresh food.

Description

technical field [0001] The invention belongs to the technical field of food coating film protection compositions, and in particular relates to a pure essential oil antibacterial emulsion, a preparation method and an application thereof. Background technique [0002] Essential oils are volatile aromatic substances extracted from plants, which have strong antioxidant and antibacterial activities. Many essential oils are generally recognized as safe (GRAS) food additives and are often used in the food industry as natural antimicrobial agents. However, due to their strong volatility, poor water solubility, high sensitivity to environmental conditions, and weak oxidation stability, the application of essential oils in food has been greatly limited. However, these difficulties can be overcome by encapsulating essential oils in suitable delivery systems, which can help improve their stability, maintain their biological activity and at the same time minimize their sensory impact on...

Claims

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Application Information

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IPC IPC(8): A23L3/3499A23L3/3463A23L3/3562A23L3/3508
CPCA23L3/3499A23L3/3463A23L3/3562A23L3/3508A23V2002/00A23V2200/10A23V2250/18A23V2250/192A23V2250/511A23V2250/02Y02A40/90
Inventor 李艳赵儒男胡俊杰刘石林李斌
Owner HUAZHONG AGRI UNIV
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