Preparation method of dual bacteriostatic cinnamyl aldehyde microcapsule

A technology of cinnamaldehyde and microcapsules, which is applied in chemical preservation of meat/fish, food science, food preservation, etc. It can solve the problems of not protecting cinnamaldehyde well, easy to absorb water, swell and break, microcapsules are unstable, etc. Achieve good antibacterial effect, low antibacterial concentration, and reduce viscosity

Active Publication Date: 2013-01-23
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the most commonly used microcapsule technology in the food industry is the spray drying method, but the microcapsules prepared by the spray drying method are very unstable under high temperature and high humidity processing or storage conditions, and the glassy capsule wall is very easy to absorb water, swell and break , resulting in the release of the core material, which cannot protect cinnamaldehyde well and exert its long-term antibacterial effect

Method used

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  • Preparation method of dual bacteriostatic cinnamyl aldehyde microcapsule

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1. Dissolve 3g of chitosan in 300g of glacial acetic acid with a mass concentration of 1.0% to prepare a chitosan solution, add 3g of cellulase (enzyme activity 500u / mg), and carry out enzymatic hydrolysis reaction at 40°C for 4 hours to obtain Modified chitosan solution;

[0022] 2. Dissolve 15g of gum arabic in 2000ml of water to prepare a gum arabic solution, add 9g of cinnamaldehyde, and emulsify and disperse at a high speed for 4min at an emulsification speed of 10000 rpm to obtain an emulsion;

[0023] 3. Add the modified chitosan solution prepared in step 1 dropwise to the emulsion prepared in step 2 (the mass ratio of gum arabic to chitosan is 1:4), stir at 30°C for 30 minutes, and carry out Agglomeration reaction; after the agglomeration reaction, add 0.75g geniposide and solidify at room temperature for 1h;

[0024] 4. After solidification, carry out suction filtration to obtain wet double antibacterial cinnamon aldehyde microcapsules, adopt spray drying, the...

Embodiment 2

[0027] 1. Dissolve 0.75g of chitosan in 40g of glacial acetic acid with a mass concentration of 2.0% to prepare a chitosan solution, add 0.5g of cellulase (enzyme activity 2000u / mg), and carry out enzymatic hydrolysis reaction at 60°C for 1h , to obtain a modified chitosan solution;

[0028] 2. Dissolve 6g of gum arabic in 600ml of water to prepare a gum arabic solution, add 13.5g of cinnamaldehyde, and emulsify and disperse at a high speed for 3 minutes at an emulsification speed of 8000rpm to obtain an emulsion;

[0029] 3. Add the modified chitosan solution prepared in step 1 dropwise to the emulsion prepared in step 2 (the mass ratio of gum arabic to chitosan is 1:0.25), stir at 40°C for 20 minutes, and carry out Agglomeration reaction; after the agglomeration reaction, add 3.0 g of geniposide and solidify at room temperature for 4 hours;

[0030] 4. After curing, carry out suction filtration to obtain wet double antibacterial cinnamon aldehyde microcapsules, adopt spray ...

Embodiment 3

[0033] 1. Dissolve 3g of chitosan in 600g of glacial acetic acid with a mass concentration of 3.0% to prepare a chitosan solution, add 1g of cellulase (enzyme activity 1400u / mg), and carry out enzymatic hydrolysis reaction at 50°C for 3 hours to obtain Modified chitosan solution;

[0034] 2. Dissolve 18g gum arabic in 3600ml water to prepare a gum arabic solution, add 5.25g cinnamaldehyde, emulsify and disperse at a high speed for 5min at an emulsification speed of 12000rpm to obtain an emulsion;

[0035] 3. Add the modified chitosan solution prepared in step 1 dropwise to the emulsion prepared in step 2 (the mass ratio of gum arabic to chitosan is 1:1), stir at 50°C for 10 minutes, and carry out Agglomeration reaction; after the agglomeration reaction, add 3g of geniposide and solidify at room temperature for 2h;

[0036] 4. After solidification, carry out suction filtration to obtain wet double antibacterial cinnamon aldehyde microcapsules, adopt spray drying, the inlet air...

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Abstract

The invention discloses a preparation method of a dual bacteriostatic cinnamyl aldehyde microcapsule, which comprises the following steps of: dissolving chitosan in glacial acetic acid to prepare chitosan solution; adding cellulose and performing enzymolysis reaction to obtain modified chitosan solution; dissolving Arabic gum in water to prepare Arabic gum solution; adding cinnamyl aldehyde, and emulsifying and dispersing at high speed to obtain emulsion; dropwise adding the modified chitosan solution into the emulsion, performing coagulation reaction, adding geniposide, and solidifying; and leaching, drying, and thus obtaining the dual bacteriostatic cinnamyl aldehyde microcapsule. The preparation method has the advantages that cinnamyl aldehyde bacteriostatic component loss is reduced, irritation and spicy of cinnamyl are covered, and cinnamyl aldehyde is slowly released in high-temperature and high-humidity environments; the modified chitosan and cinnamyl aldehyde simultaneously have dual bacteria-resistant effects, and can generate a good bacteria-resistant effect when added into a minced fish product; bacteria-resistant concentration is low, the lowest bacteria-resistant concentration of Escherichia coli can reach 0.10 percent, and the lowest bacteria-resistant concentration of staphylococcus aureus can reach 0.15 percent.

Description

technical field [0001] The invention relates to a preparation method of cinnamaldehyde microcapsules, in particular to a preparation method of double antibacterial cinnamaldehyde microcapsules. Background technique [0002] Cinnamaldehyde is a kind of aldehyde organic compound, which is a yellow viscous liquid, which exists in a large amount in plants such as cinnamon. It has a strong aroma of cinnamon oil and cinnamon oil, and has no spicy taste. Cinnamaldehyde has a strong inhibitory and killing effect on various fungi and molds, especially for Aspergillus flavus, Aspergillus niger, Penicillium citrinum, Fusarium moniliforme, Alternaria, Geotrichum candidum, yeast, etc. It can prevent food spoilage, has obvious fresh-keeping effect on chilled meat, can extend the fresh-keeping period by about 15 days, and has the advantages of less dosage, low cost, and no toxic and side effects. However, cinnamaldehyde is insoluble in water, volatile, easily oxidized, difficult to preser...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3499A23B4/20C08B37/08
Inventor 董志俭励建荣李学鹏李世伟钟克利陈华健
Owner BOHAI UNIV
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