Microcapsule for food preservation and application thereof

A technology of food preservation and microcapsules, which is applied in food preservation, application, fruit and vegetable preservation, etc., to achieve the effect of wide sterilization spectrum, no pollution to the environment, and less likely to produce drug resistance

Active Publication Date: 2015-03-25
SOUTH CHINA BOTANICAL GARDEN CHINESE ACADEMY OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, people such as Wang Chunmei have disclosed a kind of patent (publication number: CN101496518 B) that prevents and treats anthrax with eugenol and myclobutanol compound fungicide; , Tannic acid as the main component, the fungicide patent (publication number: CN

Method used

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  • Microcapsule for food preservation and application thereof
  • Microcapsule for food preservation and application thereof
  • Microcapsule for food preservation and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0021] Example 1: Preparation of microcapsule C

[0022] Dissolve 5.7 g of β-cyclodextrin in 57 ml of deionized water, and stir at 70° C. for 1 hour. Mix 1ml of eugenol and 1ml of aldehyde (dissolved in 2ml of absolute ethanol), then slowly add the above solution, stir at 50℃ for 3h, then cool, filter with suction, and place the filtrate at 60℃ The constant temperature drying oven, overnight. The obtained white solid is the microcapsule C and is stored at room temperature.

Example Embodiment

[0023] Example 2: Preparation of microcapsule D

[0024] Dissolve 5.7 g of β-cyclodextrin in 57 ml of deionized water, and stir at 70° C. for 1 hour. Mix 1.9ml of eugenol and 0.1ml of aldehyde (dissolved in 2ml of absolute ethanol), then slowly add the above solution, stir at 50℃ for 3h, then cool, filter with suction, and place the filtrate in Constant temperature drying oven at 60°C, overnight. The obtained white solid is the microcapsule D and is stored at room temperature.

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Abstract

The invention discloses a microcapsule for food preservation and application thereof. The microcapsule comprises a core material and a wall material and is prepared by adopting an inclusion method. The core material comprises eugenol and hexanal with the volume ratio being 1-19:1. The microcapsule has a high-efficiency bactericidal effect for peronophythora litchii, penicillium italicum wehmer, fusarium oxysporum and colletotrichum gloeosporioides, has the characteristics of wide bacteriocidal spectrum, low use amount, good bacteriocidal effect, no easy generation of drug resistance and the like, and has the advantages of no toxicity, safety, no pollution to the environment and the like since both the eugenol and the hexanal are food additives, so that the microcapsule can be applied to anti-corrosive preservation of foods, especially picked fruits and vegetables, as a nuisanceless green preservative.

Description

Technical field: [0001] The invention belongs to the field of food preservation, and in particular relates to a food preservation microcapsule and an application thereof. Background technique: [0002] With the improvement of people's living standards, people have attracted widespread attention to the safety of food preservatives. Food preservatives are required to have the characteristics of non-toxicity, less residue, high efficiency, and harmlessness to the human body. Therefore, the development of pollution-free green preservatives is a research trend in the field of fresh-keeping. [0003] Eugenol (Eugenol) is an edible spice that is allowed to be used in my country (standard number: QB 1509-1992), and it has good control effects on Staphylococcus aureus, Salmonella typhimurium, Aspergillus flavus, etc. (Appl Biochem Biotechnol. 2013, 170(6): 1379-88). In the United States, Hexanal is a food additive (EAFUS: A Food Additive Database. 2013, U.S. Food and Drug Administra...

Claims

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Application Information

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IPC IPC(8): A23B7/154
Inventor 龚亮蒋跃明段学武张丹丹
Owner SOUTH CHINA BOTANICAL GARDEN CHINESE ACADEMY OF SCI
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