Long-acting slow-release microcapsule food antistaling agent and preparation method thereof

A slow-release, microcapsule technology, applied in food preservation, food science, application, etc., can solve the problem of large amount of synthetic preservatives, achieve high drug loading, prolong action time, and reduce dosage

Inactive Publication Date: 2014-11-19
AGRI PRODS PROCESSING RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to address the deficiencies in the prior art, to provide a long-acting slow-release microcapsule food preservative prepared by the complex coacervation method, so that the preservative has a non-toxic, safe, efficient and durable fresh-keeping effect, and solves the problem of synthetic fresh-keeping Large doses of agents and safety issues

Method used

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  • Long-acting slow-release microcapsule food antistaling agent and preparation method thereof
  • Long-acting slow-release microcapsule food antistaling agent and preparation method thereof
  • Long-acting slow-release microcapsule food antistaling agent and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) 0.5 gram of deacetylation degree is 80%, and the chitosan that weight-average molecular weight is 200,000 is dissolved in the acetic acid solution that mass fraction is 1.0% to be made into the chitosan-acetic acid solution that mass fraction is 0.5% in 99.5 gram mass fraction; Dissolving 1.0 gram of B-type gelatin in 99.0 gram of distilled water to make a gelatin solution with a mass fraction of 1.0%, and adjusting its pH value to 3.5 with a 10% acetic acid solution with a mass fraction;

[0033] (2) The chitosan acetic acid solution and the gelatin solution made into (1) are mixed uniformly, add 1.5 gram of patchouli oil and 2.0 g of emulsifier sorbitan sesquioleate, stir under the stirring speed of 2000r / min Emulsified for 20min to make patchouli oil emulsion;

[0034] (3) Reduce the stirring speed of (2) to 400r / min, then, adjust the pH value of the system to 5.0 with 10% sodium hydroxide solution, stir and react in a water bath at 50°C for 20min; remove the wat...

Embodiment 2

[0036] (1) be 90% with 0.5 gram deacetylation degree, the chitosan that weight-average molecular weight is 300,000 is dissolved in the acetic acid solution that mass fraction is 1.0% to be made into the chitosan acetic acid solution that mass fraction is 0.5% in 99.5 gram mass fraction; Dissolving 2.0 grams of B-type gelatin in 98.0 grams of distilled water to form a gelatin solution with a mass fraction of 2.0%, and adjusting its pH value to 4.0 with a mass fraction of 10% acetic acid solution;

[0037] (2) the chitosan acetic acid solution and the gelatin solution made into (1) are mixed uniformly, add 5.0 gram of patchouli oil and 4.0 gram of emulsifier sorbitan sesquioleate, stir under the stirring speed of 6000r / min Emulsify for 10min to make patchouli oil emulsion;

[0038] (3) Reduce the stirring speed of (2) to 500r / min, then, adjust the pH value of the system to 5.5 with 10% sodium hydroxide solution, stir and react in a water bath at 50°C for 30min; remove the water ...

Embodiment 3

[0040] (1) 1.0 gram of deacetylation degree is 96%, and the chitosan whose weight-average molecular weight is 500,000 is dissolved in 99.0 grams of mass fraction and is made into the chitosan-acetic acid solution that mass fraction is 1.0% in the acetic acid solution of 1.0%; Dissolving 3.0 grams of B-type gelatin in 97.0 grams of distilled water to make a gelatin solution with a mass fraction of 3.0%, and adjusting its pH value to 4.0 with a 10% acetic acid solution with a mass fraction;

[0041] (2) the chitosan acetic acid solution and the gelatin solution made into (1) are mixed evenly, add 8.0 gram of patchouli oil and 6.0 gram of emulsifier sorbitan sesquioleate, stir under the stirring speed of 8000r / min Emulsified for 15min to make patchouli oil emulsion;

[0042] (3) Reduce the stirring speed of (2) to 600r / min, then, adjust the pH value of the system to 5.0 with 10% sodium hydroxide solution, stir and react in a water bath at 50°C for 30min; remove the water bath, an...

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Abstract

The invention provides a long-acting slow-release microcapsule food antistaling agent and a preparation method thereof. The antistaling agent comprises natural antiseptic patchouli oil as the core material and natural polymer chitosan and gelatin as the wall materials. The antistaling agent is prepared by complex coacervation, comprising the following steps: preparing a chitosan-acetic acid solution and a gelatin solution, uniformly mixing 0.5-3.0wt% of the chitosan-acetic acid solution and 1.0-3.0wt% of the gelatin solution, then adding a certain amount of patchouli oil and emulsifier, emulsifying for a certain time under stirring, and then regulating the pH value of the system to a proper value, after completing the complex coacervation reaction, adding 10wt% of vanillin-alcohol solution to conduct curing crosslinking reaction for a certain time, and finally conducting pumping filtration, washing and freeze drying to obtain the powdery microcapsule food antistaling agent. The antistaling agent has the particle size of 1-10 mum, good sphericity and dispersibility, the embedding rate of 85-92%, the drug-loading rate of 30-40%, and significant slow release effect, and has no toxicity, safety, and long acting and lasting fresh-keeping and anticorrosion effects. The preparation method has the advantages of simple and easiness in operation, good repeatability, low requirement for devices, no toxicity and nature of raw materials, wide obtainment of sources, and low production cost, and is suitable for industrial production.

Description

【Technical field】 [0001] The invention relates to the technical field of food preservation agents, in particular to a long-acting slow-release microcapsule food preservation agent and a preparation method thereof. 【Background technique】 [0002] The antiseptic preservation of food has always been a hot and difficult issue in the field of food engineering and food science. In order to prevent corruption, adding preservatives to food is a relatively common method. Food preservatives can be divided into two categories: natural preservatives and synthetic preservatives. For consumers, although natural food preservatives are easier to accept, they generally have disadvantages such as poor fresh-keeping effect, large dosage, and short antibacterial time; while synthetic preservatives usually have better effects, but they often have certain toxicity. have a certain impact on food safety. In recent years, microencapsulation technology has been widely used in food additives, and ma...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/3472A23L3/3562
Inventor 杨子明彭政李普旺罗勇悦李积华孔令学高为民庞玉新韩光涛
Owner AGRI PRODS PROCESSING RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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