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Essential oil highly inward emulsion and preparation method thereof

A highly introverted, essential oil technology, applied in the directions of essential oils/spices, preservation of fatty substances by additives, and fat generation, can solve problems such as application limitations and toxicity, and achieve high biocompatibility, low cost, and large specific surface area. Effect

Pending Publication Date: 2022-06-03
SHANGHAI JIAO TONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yu Zhenyu used high-purity taro starch (NTS) as a raw material to construct a new food-grade Pickering emulsifier-OSA-modified taro starch (OSTS) by octenyl succinate modification (OSA modification). OSA has certain toxicity after modification, and its application is greatly restricted

Method used

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  • Essential oil highly inward emulsion and preparation method thereof
  • Essential oil highly inward emulsion and preparation method thereof
  • Essential oil highly inward emulsion and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0063] The preparation method of the high introversion emulsion of essential oil comprises the following steps:

[0064] (1) Preparation of nanocrystalline cellulose

[0065] Disperse 8 g of MCC in 50 mL of sulfuric acid with a mass fraction of 70%, stir vigorously at 50° C. for 10 h, and dilute the reaction mixture with 8 times of water to quench the hydrolysis reaction. Then 8 mL of 30 wt% H was added 2 O 2 solution, a suspension of oxidized nanocrystalline cellulose. After 30 min of reaction, the crystals were separated by centrifugation at 8000 rpm for 10 min, washed with ultrasonic waves, and centrifuged several times to remove excess acid. Finally, dialysis and freeze-drying were carried out to prepare nanocrystalline cellulose.

[0066] (2) Preparation of gelatinized soluble starch

[0067] 3.5 g of soluble starch was weighed and dissolved in 100 mL of deionized aqueous solution with stirring to prepare a 3% solution, which was completely gelatinized in a 95° C. wa...

Embodiment 2

[0079] (1) Preparation of nanocrystalline cellulose

[0080] 9 g of MCC was dispersed in 50 mL of sulfuric acid with a mass fraction of 70%, vigorously mechanically stirred at 50° C. for 10 h, and the reaction mixture was diluted with 8 times of water to quench the hydrolysis reaction. Then 8 mL of 30 wt% H was added 2 O 2 solution, a suspension of oxidized nanocrystalline cellulose. After 30 min of reaction, the crystals were separated by centrifugation at 8000 rpm for 10 min, washed with ultrasonic waves, and centrifuged several times to remove excess acid. Finally, dialysis (molecular weight cut off 14000kDa) and freeze-drying were carried out to prepare nanocrystalline cellulose.

[0081] (2) Preparation of gelatinized soluble starch

[0082] 4 g of soluble starch was weighed and dissolved in 100 mL of deionized aqueous solution with stirring to prepare a 4% solution, which was completely gelatinized in a 95° C. water bath for 30 min, cooled to 80° C. for later use.

...

Embodiment 3

[0088] (1) Preparation of nanocrystalline cellulose

[0089] 7.5 g of MCC was dispersed in 50 mL of sulfuric acid with a mass fraction of 75%, vigorously mechanically stirred at 50° C. for 10 h, and the reaction mixture was diluted with 8 times of water to quench the hydrolysis reaction. Then 8 mL of 30 wt% H was added 2 O 2 solution, a suspension of oxidized nanocrystalline cellulose. After 30 min of reaction, the crystals were separated by centrifugation at 8000 rpm for 10 min, washed with ultrasonic waves, and centrifuged several times to remove excess acid. Finally, dialysis and freeze-drying were performed to prepare nanocrystalline cellulose.

[0090] (2) Preparation of gelatinized soluble starch

[0091] 3.5 g of soluble starch was weighed and dissolved in 100 mL of deionized aqueous solution with stirring to prepare a 5% solution, which was completely gelatinized in a 95° C. water bath for 30 minutes, cooled to 80° C. for later use.

[0092] (3) Preparation of hig...

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Abstract

The invention discloses a high-inward emulsion of essential oil and a preparation method thereof, the high-inward emulsion comprises nanocrystalline cellulose, gelatinized soluble starch and essential oil, the mass ratio of the nanocrystalline cellulose to the gelatinized soluble starch is (0.01-0.5): (0.3-0.8), and the concentration of the essential oil in the high-inward emulsion is 0.7-0.9 mg / mL. The preparation method comprises the following steps: mixing a nanocrystalline cellulose solution with a gelatinized soluble starch solution, then mixing the mixed solution with essential oil, and performing high-pressure homogenization to prepare the highly inward emulsion. The highly inward emulsion of the essential oil not only can solve the problems of low dispersion, easy volatilization, heavy smell and the like of the essential oil, but also has the advantages of low cost, simplicity and convenience in operation, long storage time and the like, and has great application potential in the fields of food, agriculture, environment and the like.

Description

technical field [0001] The present invention relates to a kind of stable essential oil composition, more particularly to a kind of stable essential oil high introversion emulsion and preparation method thereof. Background technique [0002] Essential oils are aromatic and volatile oily liquids extracted from plants, with functions such as antibacterial, antifungal, antiviral, antioxidative and biological regulation, so they are widely used in (animal) food processing, drug formulation and antibacterial materials. However, it is easy to evaporate or decompose under the influence of heat, pressure, light or oxygen during processing. How to improve the stability of essential oils and solve the problem of volatile is of great significance. [0003] High internal phase emulsion refers to super-concentrated emulsion with oil phase volume fraction greater than 0.74, also known as highly concentrated emulsion or gelatinous emulsion, and has been widely used in cosmetics, food and ph...

Claims

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Application Information

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IPC IPC(8): C11B9/02C11B5/00
CPCC11B9/02C11B5/0092C11B5/0007C11B5/0021
Inventor 张洪才徐建雄白一菲陈斌冯苗苗
Owner SHANGHAI JIAO TONG UNIV
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