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Ethanolic extract of cinnamons and application thereof in preparing food preservatives

A technology of ethanol extraction and food additives, applied in application, food preservation, food science, etc., can solve the problems that Gram-negative bacteria cannot show antibacterial effect, block cell membrane permeability, and poor antibacterial performance, and achieve significant bactericidal effect. Excellent bactericidal effect and preventive effect of bacterial food poisoning

Inactive Publication Date: 2014-04-09
镇江方源化学有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In recent years, the research, development and application of natural food preservatives in the field of food additives has become a hot spot; in recent years, many natural food preservatives have been developed successively, among which the research and development of plant-based natural food preservatives is more; There are many kinds of natural plant-based food preservatives, but most plant-based preservatives have a problem, that is, they have poor antibacterial properties against Gram-negative food-borne pathogens; Negative bacteria have a thicker outer membrane than positive bacteria, and this outer membrane is very hard to block the antibacterial components in plant extracts from penetrating the cell membrane; therefore, Gram-negative bacteria are resistant to plant antibacterial substances With tolerance, the plant extract cannot show antibacterial effect on Gram-negative bacteria

Method used

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  • Ethanolic extract of cinnamons and application thereof in preparing food preservatives
  • Ethanolic extract of cinnamons and application thereof in preparing food preservatives
  • Ethanolic extract of cinnamons and application thereof in preparing food preservatives

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] Experiment on the antibacterial effect of ethanol extract of cinnamon against typical food-borne pathogens:

[0063] (1) Experimental bacteria

[0064] Escherichia coli: Escherichia coli IFO;

[0065] Enterohemorrhagic Escherichia coli: Escherichia coli O157: H7;

[0066] Staphylococcus aureus: Staphyloccocus aureus;

[0067] salmonella: Salmonella Enteritidis;

[0068] Bacillus subtilis: Bacillus cereus ;

[0069] Bacillus subtilis: Bacillus subtilis ;

[0070] Listeria monocytogenes: Listeria monocytogenes ;

[0071] All are food-borne pathogens.

[0072] (2) Experimental method

[0073] Add different concentrations of cinnamon ethanol extracts diluted with sterile distilled water to the sterile NB medium, respectively 0.02wt%, 0.05wt%, 0.1wt%, 0.2wt%, 0.5wt%, 1.0wt%, 2.0 wt%, where the concentration of ethanol extract of cassia bark is calculated relative to the culture medium, for example, 0.01 g of ethanol extract of cassia bark is added to 10g of the medium, and the concent...

Embodiment 2

[0079] Synergistic effect experiment of trisodium citrate and ethanol extract of cinnamon on hemorrhagic Escherichia coli:

[0080] (1) Experimental bacteria

[0081] Enterohemorrhagic Escherichia coli: Escherichia coli O157: H7.

[0082] (2) Experimental method

[0083] In sterile phosphate-buffered saline (PBS: Phosphate-Buffered Saline, pH7), add 0.1 wt%, 0.2 wt%, 0.5 wt% cinnamon ethanol extract and 0.1 wt%, 0.2 wt%, 0.5 wt% Trisodium citrate (added with trisodium citrate dihydrate, C 6 H 5 Na 3 O 7 ?2H 2 0=294.10), mix well, the pre-cultured experimental bacteria-Enterohemorrhagic Escherichia coli O157: H7 was centrifuged at 8,000 rpm for 10 min, and then added to the phosphate buffer containing the ethanol extract of cassia bark, the concentration of which was 10 7 cfu / mL, and mix well. After reacting for 30 minutes at room temperature, perform shaking culture for 4 days in a constant temperature water tank at 20°C. At the same time, use nutrient agar medium (NA: NutrientAga...

Embodiment 3

[0087] The bactericidal activity test of sodium citrate and cinnamon ethanol extracts of various gram-negative food-borne pathogens:

[0088] The purpose of this example is to verify whether trisodium citrate and ethanol extract of cinnamon have the same bactericidal effect on some very conventional food-borne pathogens (gram-negative) except for enterohaemorrhagic E. coli O157; Because, in addition to O157, there are some conventional pathogens in food.

[0089] Experimental bacteria

[0090] Enterohemorrhagic Escherichia coli: Escherichia coli O157: H7;

[0091] Escherichia coli: Escherichia coli IFO 3301;

[0092] Salmonella enteritidis: Salmonella . Enteritidis;

[0093] Salmonella typhimurium: Salmonella . Typhimurium.

[0094] (2) Experimental method

[0095] In sterile phosphate saline buffer (PBS: Phosphate-Buffered Saline, pH 7), respectively add 0.2wt%, 0.5wt% cinnamon ethanol extract and 0.5wt% trisodium citrate (dihydrate trisodium citrate , C 6 H 5 Na 3 O 7 ?2H 2 0=29...

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Abstract

The invention relates to a spice plant extract, and particularly relates to an ethanolic extract of cinnamons and an application thereof in preparing food preservatives; a natural food preservative is prepared by combining the ethanolic extract of cinnamons with a food additive; and the ethanolic extract of cinnamons provided by the invention has a good sterilization effect on various typical food-borne pathogenic bacteria, especially has a significant sterilization effect on the pathogenic bacteria O157: H7 of EHEC (enterohaemorrhagic escherichia coli, EHECO157: H7) food poisoning continuously occurring around the world in recent years, and has no side effects on food, therefore, the ethanolic extract of cinnamons is a natural food preservative which is safe and has no side effects; the ethanolic extract of cinnamons is widely applied to the decomposition prevention of products such as fresh vegetables and fruits and beef hamburgers and the like; and in the aspect of freshness retaining, the ethanolic extract of cinnamons not only can effectively prolong the shelf life of food, but also can effectively prevent the occurrence of bacterial food poisoning and effectively ensure the safety of food, therefore, the ethanolic extract of cinnamons plays an important role in the field of food health and safety.

Description

technical field [0001] The invention relates to spice plant extracts, in particular to a cinnamon ethanol extract and its application in the preparation of food preservatives; a natural food preservative is prepared by combining the cinnamon ethanol extract with food additives; and, the product of the present invention The bactericidal effect on various typical food-borne pathogens is very good, especially the pathogenic bacteria O157:H7 (enterohemorrhagic escherichia coli , EHEC O157:H7) that has occurred continuously in the world in recent years. It is a safe and no side effect natural food preservative; this product is widely used in the antiseptic and preservation of fresh fruits and vegetables, beef burgers and other products, not only can effectively extend the shelf life of food , It can also effectively prevent the occurrence of bacterial food poisoning, and effectively ensure the safety of food, which will play a very important role in the field of food hygiene and sa...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/3472A23L3/3526A23L3/3508
Inventor 林琳崔海英
Owner 镇江方源化学有限公司
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