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Nanoemulsion and nanoparticle containing plant essential oil and method of production thereof

A technology of nanoemulsions and plant essential oils, applied in chemical instruments and methods, food preparation, food science, etc., can solve problems such as difficult to dissolve glycerides, not allowed to be used in food, and lack of stability, so as to improve internal absorption, Effect of reducing strong odor and improving internal absorption efficiency

Active Publication Date: 2010-08-11
KOREA FOOD RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Food emulsions are generally prepared by applying mechanical or ultrasonic energy to a mixture of oils, water, and emulsifiers, where the emulsion is known to be opaque and stable for a predetermined period of time, but is thermodynamically unstable characteristics, and thus do not have long-term stability
[0006] Another problem in the manufacture of emulsions in the food industry is the limitation of the emulsifiers that can be used
In other words, many emulsifiers are not permitted for use in food and some permitted emulsifiers can only be used in very low concentrations
Also, in the case of mainly using soybean oil as an emulsifier for the manufacture of emulsions in the food industry, there is a disadvantage that it is difficult to dissolve many glycerides as long-chain fatty acids contained in soybean oil as compared with short-chain or medium-chain fatty acids

Method used

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  • Nanoemulsion and nanoparticle containing plant essential oil and method of production thereof
  • Nanoemulsion and nanoparticle containing plant essential oil and method of production thereof
  • Nanoemulsion and nanoparticle containing plant essential oil and method of production thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach 11

[0048] Embodiment 11 Preparation of Nanoemulsion

[0049] Capsicum oleoresin and Tween 80 were mixed in different mixing ratios (1:3, 1:4, 1:5) and stirred at 150 rpm for 3 minutes. Add chitosan solution to this mixed solution with different addition ratios (0.2%, 0.4%, 0.6%, 0.8%, 1.0%) and stir 3 minutes under the above-mentioned rotating speed, react 1 minute in the water bath of 50 ℃ then, thereby A mixture is produced. Using an ultrasonic device (sonic dismembrator Model 500, Fisherscientific, USA), the mixture was sonicated at 45% amplitude, 3OW and 4°C for 3 minutes to generate an oil-in-water (O / W) nanoemulsion. The addition ratio herein refers to the addition content of capsicum oleoresin and Tween 80 relative to the total amount of chitosan solution. For example, the addition ratio of 0.4% refers to the addition of chitosan solution 100ml in 0.4g of capsicum oleoresin:Tween 80=1:4 mixed solution. Same as above.

[0050] Embodiment 21 Measurement of Nanoemulsi...

Embodiment approach 31

[0054] Embodiment 31 The influence of the mixing ratio of capsicum oleoresin / Tween 80

[0055] After heat treatment at 75°C, the particle diameters of the nanoemulsions prepared by the mixing ratios of capsicum oleoresin and Tween 80 of 1:3, 1:4 and 1:5 were measured by the aforementioned method. As the mixing ratio of Tween 80 increased, the size of the nanoemulsions was small, but various nanoemulsions prepared by making the mixing ratio of capsicum oleoresin and Tween 80 1:4 and 1:5 formed a size of 52.1 nm and 13.32nm homogeneous and stable nanoemulsion.

[0056] The stability of the nanoemulsion after heat treatment at 75°C for 15 minutes increases with the mixing ratio of Tween 80. The particle diameter of the nanoemulsion prepared by making the mixing ratio of capsicum oleoresin and Tween 80 1:5 was 16.06 nm, but there was little difference between the particle diameter and the particle diameter before heat treatment. However, the particle size of the nanoemulsion p...

Embodiment approach 41

[0057] Embodiment 41 Storage stability with the addition ratio of capsicum oleoresin / Tween 80

[0058] Nanoemulsions were prepared by mixing capsicum oleoresin and Tween 80 in a mixing ratio of 1:4 with 0.2% by weight chitosan solution at addition ratios of 0.2%, 0.4%, 0.6%, 0.8%, and 1.0%, and then The nanoemulsion was stored at 25°C for 7 days. Thereafter, the particle diameter of the nanoemulsion was measured by the method described above. However, an unstable emulsion was formed at an addition ratio of 0.2% and the particle size of some nanoemulsions changed during storage, but a stable emulsion was formed at an addition ratio above 0.4% ( Figure 4 ).

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Abstract

The present invention relates to a nano emulsion capable of reducing an intestinal stimulus effect, increasing the stability and absorptance of the functional components in food, and solving reluctance when ingesting by reducing a strong flavor capable of being generated by the functional components, by making the functional components of food into a nano emulsion using hydrophilic biopolymer, and a nano particle capable of further increasing the stability by performing solvent precipitation or vacuum freeze drying on the nano emulsion and capable of being easily applied to other food, and a method of production thereof.

Description

technical field [0001] The present invention relates to nanoemulsions and nanoparticles containing plant essential oils, and more particularly to such nanoemulsions, nanoparticles, and methods for their preparation, which will provide physiological activity through the use of emulsifiers and water-soluble biopolymers The plant essential oil is made into a nanoemulsion to improve the stability and internal availability (availability) of functional ingredients, and the nanoparticles can impart stability to the nanoemulsion. Background technique [0002] Plant essential oils generally refer to volatile substances separated from aromatic plants by physical methods. The most commonly used method in the separation of plant essential oils is steam distillation. Steam distillation refers to the use of water or organic solvents to heat and reflux raw materials containing plant essential oil fractions to a temperature higher than the boiling point of the solvent, so that fractions wi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/222A23L1/22A23L27/00A23L27/10A23L27/12C09K23/34
CPCA23V2200/25A23V2002/00A23L1/056A23L1/035A23L1/221A23L1/3002A23L29/10A23L29/275A23L27/10A23L33/105A23V2200/222A23V2250/511A23L27/12
Inventor 金钟泰金哲镇赵镛珍崔成旭崔爱真
Owner KOREA FOOD RES INST