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Antibacterial food fresh-keeping Pickering emulsion and preparation method thereof

A food preservation and emulsion technology, which is applied in food preservation, food ingredients as antimicrobial preservation, food ingredients, etc., can solve the problems of poor emulsion stability and affecting the food safety of fruits and vegetables, and achieve the value of preventing corruption and mass production , broaden the effect of the application

Inactive Publication Date: 2021-02-05
CHENGDU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although these emulsions realize the preservation of fruits and vegetables, the stability of the emulsions is poor, and the addition of Chinese herbal medicine powder may affect the food safety of fruits and vegetables

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Dissolve 1.25g of B-type gelatin in 25mL of distilled water, stir at 50°C to form a gelatin solution, add 25mL of ethanol, remove the supernatant, redissolve the white precipitate in 15mL of distilled water and adjust the pH value to 12.0, add dropwise ethanol again until Produce white precipitate, then add 625 μ L genipin aqueous solution (5%) to the solution and continue 50 ℃ constant temperature reaction 3~10 hours, the solution after reaction is refrigerated and centrifuged 30 minutes under the condition of 10000g, obtains gelatin nanoparticle, will It was dissolved in distilled water, and its solid content was measured for later use.

[0022] Take 8 mL of sodium periodate (0.5 M) solution and add 10 mL of sodium alginate solution (1 g, 10% w / v), and stir at room temperature for 4 hours in the dark. Add 10 mL of ethylene glycol solution to terminate the reaction. Afterwards, the solution was intensively dialyzed against deionized water and lyophilized to obtain the...

Embodiment 2

[0025] Dissolve 1.25g of B-type gelatin in 25mL of distilled water, stir at 50°C to form a gelatin solution, add 25mL of ethanol, remove the supernatant, redissolve the white precipitate in 15mL of distilled water and adjust the pH value to 12.0, add dropwise ethanol again until Produce a white precipitate, then add 1.25mL genipin aqueous solution (10%) to the solution and continue the constant temperature reaction at 50° C. for 3 to 10 hours, and freeze and centrifuge the reacted solution under 10000 g for 30 minutes to obtain gelatin nanoparticles. Dissolve it in distilled water and measure its solid content for later use.

[0026] Take 8 mL of sodium periodate (0.5 M) solution and add 10 mL of cellulose solution (1 g, 10% w / v), and stir at room temperature for 4 hours in the dark. Add 10 mL of ethylene glycol solution to terminate the reaction. Afterwards, the solution was intensively dialyzed against deionized water and lyophilized to obtain the oxidized polysaccharide. ...

Embodiment 3

[0029] Dissolve 1.25g of B-type gelatin in 25mL of distilled water, stir at 50°C to form a gelatin solution, add 25mL of ethanol, remove the supernatant, redissolve the white precipitate in 15mL of distilled water and adjust the pH value to 12.0, add dropwise ethanol again until Produce white precipitate, then add 625 μ L genipin aqueous solution (5%) to the solution and continue 50 ℃ constant temperature reaction 3~10 hours, the solution after reaction is refrigerated and centrifuged 30 minutes under the condition of 10000g, obtains gelatin nanoparticle, will It was dissolved in distilled water, and its solid content was measured for later use.

[0030] Take 8 mL of sodium periodate (0.5 M) solution and add 10 mL of carrageenan solution (1 g, 10% w / v), and stir at room temperature for 4 hours in the dark. Add 10 mL of ethylene glycol solution to terminate the reaction. Afterwards, the solution was intensively dialyzed against deionized water and lyophilized to obtain the oxi...

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PUM

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Abstract

The invention relates to an antibacterial food fresh-keeping Pickering emulsion and a preparation method thereof. The antibacterial food fresh-keeping Pickering emulsion takes gelatin nanoparticles asa stabilizer, an oxidized polysaccharide aqueous solution as a continuous phase and antibacterial essential oil and edible oil as a dispersion phase, and the stable oil-in-water (O / W) Pickering emulsion is formed by homogeneous emulsification. The Pickering emulsion has good coating ductility, can effectively control the release of essential oil, improves the characteristics of difficult dissolution, easy volatilization and the like of the essential oil, has the effects of corrosion prevention, bacteriostasis and fresh keeping, can be used as a bacteriostatic fresh-keeping coating, and is used in the fields of food fresh keeping and the like.

Description

technical field [0001] The invention relates to the field of food preservation, in particular to an antibacterial food preservation Pickering emulsion and a preparation method thereof. Background technique [0002] In the process of food processing and storage, cakes, fruits and vegetables, meat, aquatic products, and egg products are susceptible to spoilage due to the influence of microorganisms, resulting in a shorter shelf life of food. Therefore, inhibiting the growth and reproduction of microorganisms and preventing food spoilage is the key to food preservation. In the field of food preservation, food preservation films are the most widely used, but traditional food preservation films (polyethylene, polyvinyl chloride, and polyvinylidene chloride) are not easy to degrade in the natural environment, and are likely to cause environmental pollution. Moreover, there are substances harmful to human health in some food plastic wraps in the current market. Therefore, environ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3472A23L3/3526A23L3/3562
CPCA23L3/3472A23L3/3526A23L3/3562A23V2002/00A23V2200/10A23V2250/5432A23V2250/21
Inventor 谭欢韩立阳梁立
Owner CHENGDU UNIV
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