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Natamycin micro-emulsion and preparation method thereof

A natamycin and microemulsion technology, which is applied in the preservation of food ingredients as antimicrobials, food science, food preservation, etc., can solve the problems of increasing workload, limiting the scope of application, etc. Low viscosity effect

Active Publication Date: 2016-12-07
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

CN104770468A discloses a microemulsion containing natamycin. The content of the invention is to disperse natamycin into oil, add emulsifier Tween 20, Tween 80 and propylene glycol in a high-pressure homogenizer for 5~ 10min, this method uses the high-energy method of high-pressure homogenization, and the introduction of Tween 20 and Tween 80 also limits its application range in the food industry
CN103491807A discloses a method of embedding natamycin in cyclodextrin and preparing it into a powder. When in use, further dissolving is required to adjust the pH, which undoubtedly increases the workload of use

Method used

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  • Natamycin micro-emulsion and preparation method thereof
  • Natamycin micro-emulsion and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1) Accurately weigh 1.0 g of natamycin and add it to 100 mL of water, and stir on a magnetic stirring table so that the natamycin is evenly distributed in the water (that is, it is equivalent to adjusting its pH to 7).

[0024] 2) Accurately weigh 12.5g of skimmed milk (80% casein content) into 200mL water, stir and distribute evenly, then add 0.1mol / L NaOH solution to adjust its pH to 11.

[0025] 3) Mix the substances treated in step 1) and step 2), and stir at 80°C to form a clear solution.

[0026] 4) At this point, transfer the above-mentioned clear solution to a cold water bath at 0-10°C to continue stirring, and slowly add 1% citric acid solution to the above-mentioned clear solution dropwise to adjust the pH of the solution to 7. 5min, continue stirring for 30min to obtain natamycin microemulsion.

[0027] 5) Place the microemulsion at room temperature at 25°C for 24 hours, then measure the particle size of the microemulsion on a Malvern laser particle size ana...

Embodiment 2

[0030] The difference from Example 1 is that in step 1), 0.1 mol / L NaOH solution was added to adjust the pH to 11 and the total volume of the solution was 100 mL. Steps 2) to 4) and 6) are the same as in Example 1. The particle size distribution D value of the natamycin microemulsion measured in step 5) is 98.56±9.32nm, and the PDI is 0.321±0.05.

Embodiment 3

[0032] Step 1) is the same as step 1) in Example 1, and step 2) is basically the same as step 6) in Example 1, except that the natamycin suspension is sucked.

[0033] Table 1 Inhibitory effects of the forms of natamycin on the production of mold and yeast

[0034]

[0035] Note: Marked with the same letter means that the difference is not significant (p>0.05) level.

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Abstract

The invention discloses natamycin micro-emulsion and a preparation method thereof. The preparation method of the natamycin micro-emulsion comprises the following steps: (1), adding natamycin into water, adjusting the pH value to 7-13, and carrying out stirring so as to evenly distribute or dissolve the natamycin in the water; (2), adding casein-containing substances into water, carrying out stirring so as to evenly distribute the casein-containing substances in the water, and adjusting the pH value to 10-13; (3), mixing the materials treated by the above two steps, and carrying out stirring at 30-85 DEG C so as to obtain a clear solution; (4), cooling the solution until the temperature is 0-30 DEG C or lower, adjusting the pH value of the system to 6-8 by using a citric acid solution in the presence of stirring, and then, continuing stirring for 20-40 minutes so as to obtain the natamycin micro-emulsion. The invention further discloses a natamycin micro-emulsion prepared by the preparation method. According to the invention, the alkaline casein-containing solution is formed in advance, so that the casein is in fully expanded state; and the natamycin is effectively embedded in the casein during the globular structure recovery processes of the casein, so that the natamycin micro-emulsion with good stability is obtained. The natamycin micro-emulsion and the preparation method thereof solve the problem of insolubility of the natamycin as well as the problem of reduced activity of the natamycin in alkaline solutions in a relatively good way.

Description

technical field [0001] The invention belongs to the technical field of food preservation, and in particular relates to a natamycin microemulsion and a preparation method thereof. Background technique [0002] Natamycin is an odorless, tasteless, low-dose and highly safe food preservative, and is a polyene macrolide antifungal agent. Due to its good effect of inhibiting mold and yeast, my country's Food Additive Standard Chemical Technical Committee officially included it in the list of food preservatives in 1996. This compound is slightly soluble in water (solubility is 0.005%~0.01%), and when the pH value is higher than 9 or lower than 3, its solubility will be improved; all show better antibacterial activity in a wider pH range, But under neutral conditions, its chemical properties and antibacterial activity showed the best effect. Natamycin has a certain ability to resist heat treatment and can withstand short-term high temperature (100°C). When used in the food indust...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3463
CPCA23L3/3463A23V2002/00A23V2200/10
Inventor 常超钟启新伍金娥周胜男
Owner WUHAN POLYTECHNIC UNIVERSITY
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