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A microcapsule resistant to food-borne pathogenic bacteria and its preparation method and application

A technology of food-borne pathogens and microcapsules, applied in the field of antibacterial, can solve the problems of limited application, unstable chemical properties, easy loss, etc., and achieve good stability and high-efficiency killing effect

Active Publication Date: 2016-01-20
GUANGDONG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Essential oil is a kind of volatile oil produced by plant tissue during the heating process. It is chemically unstable in the presence of oxygen, light, humidity and high temperature. It is easily lost during storage, which greatly limits its use in the food industry. application

Method used

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  • A microcapsule resistant to food-borne pathogenic bacteria and its preparation method and application
  • A microcapsule resistant to food-borne pathogenic bacteria and its preparation method and application
  • A microcapsule resistant to food-borne pathogenic bacteria and its preparation method and application

Examples

Experimental program
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Effect test

Embodiment 1

[0042] 1) Extract wasabi essential oil and detect its chemical composition

[0043] Take the main stem of fresh wasabi after air-drying to constant weight, crush through a 40-mesh sieve, take 100g of the crushed sample and put it into a 2500mL round-bottomed flask, then add 1000mL of deionized water, and heat the round-bottomed flask with an electric heating mantle to keep it slightly boiling. Connected to the material end of the simultaneous distillation extractor. Take 100mL of dichloromethane and add it into a 250mL eggplant-shaped bottle, heat it in a water bath at 65°C to keep the solvent boiling, and connect it to the extraction agent end of the simultaneous distillation extraction apparatus. The entire device is refluxed with a cold trap, and the reflux temperature is about 5°C. Keep distilling and extracting for 5 hours at the same time, first turn off the electric heating mantle and water bath, and then close the reflux cold trap after keeping for 30 minutes. After ...

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Abstract

The invention discloses a microcapsule capable of resisting food-borne pathogenic bacteria and a preparation method thereof and aims to provide the microcapsule which can effectively inhibit the food-borne pathogenic bacteria, has good stability, can improve the stability of essential oil in a storage process, is safe and has no side effects. The microcapsule capable of resisting the food-borne pathogenic bacteria is prepared by carrying out complex coacervation by taking sunflower essential oil and olive oil as a capsule core and taking natural edible gum as a capsule wall and curing by using a curing agent genipin. The microcapsule capable of resisting the food-borne pathogenic bacteria belongs to the technical field of bacterium resistance.

Description

technical field [0001] The invention discloses a microcapsule resistant to food-borne pathogenic bacteria, in particular to a microcapsule of wasabi essential oil resistant to food-borne pathogenic bacteria and a preparation method thereof, belonging to the field of antibacterial technology. Background technique [0002] According to the World Health Organization, 70% of the hundreds of millions of food-borne disease patients worldwide are caused by various pathogenic microorganisms contaminating food and drinking water. The statistics of food poisoning occurrence in my country in the past ten years show that microbial food poisoning ranks first among all kinds of food poisoning pathogens, accounting for about 40% of the scale of food poisoning, and the number of people poisoned accounts for more than half of the total number of poisoned people. Salmonella, Staphylococcus aureus, Vibrio parahaemolyticus, Campylobacter jejuni, Escherichia coli, Shigella, Clostridium botulinum...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/3472A61K47/46
CPCA23L3/3472A23P10/30
Inventor 赵肃清彭超吴盼盼陈兰英余倩秦静杨灵珊
Owner GUANGDONG UNIV OF TECH
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