Natamycin microemulsion and preparation method thereof

A natamycin and microemulsion technology, applied in the preservation of food ingredients as antimicrobial, food science, food preservation, etc., can solve the problems of increasing workload, limiting the scope of application, etc. Strong antibacterial effect

Active Publication Date: 2019-08-16
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 microemulsion and preparation method thereof
  • Natamycin microemulsion and preparation method thereof
  • Natamycin microemulsion 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 a preparation method of natamycin microemulsion, which comprises the following steps: 1) adding natamycin into water, adjusting the pH to 7-13, and stirring to make it uniformly distributed or dissolved in water; 2) adding Add casein-containing substances into water, stir and distribute evenly, and adjust the pH to 10-13; 3) Mix the substances after the above two steps, and stir at 30-85°C to form a clear solution; 4) Cool down to 0-85°C At 30°C, adjust the pH of the system to 6-8 with a citric acid solution under stirring, and then continue stirring for 20-40 minutes to obtain natamycin microemulsion. The invention also discloses the natamycin microemulsion prepared by the method. In the present invention, because the alkaline casein-containing solution is firstly formed, the casein is in a fully unfolded state, and the natamycin is effectively embedded in the casein during the process of restoring the spherical structure of the casein, thus obtaining a product with good stability. The natamycin microemulsion better solves the problem of natamycin insolubility and activity reduction in alkaline solution.

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 Patents(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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