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Preparation method and application of antibacterial agent containing Origanum vulgare essential oil and resveratrol

A technology of resveratrol and bacteriostatic agent is applied in the field of preparation of bacteriostatic agent, can solve the problems of oregano essential oil volatilization, reduced activity, food spoilage, etc. The effect of powder properties

Active Publication Date: 2016-12-21
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The antibacterial mechanisms of the two are different, and there may be a certain synergistic effect; but the two substances are easily oxidized and degraded, and the essential oil of oregano is volatile, resulting in a decrease in its activity
Yeast can use nutrients in the food system to ferment, causing food spoilage

Method used

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  • Preparation method and application of antibacterial agent containing Origanum vulgare essential oil and resveratrol
  • Preparation method and application of antibacterial agent containing Origanum vulgare essential oil and resveratrol
  • Preparation method and application of antibacterial agent containing Origanum vulgare essential oil and resveratrol

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Embodiment 1

[0031] 0.25% sodium caseinate solution, 3% resveratrol solution (dissolved in 70% ethanol), 4% inulin solution and 4% gum arabic solution were prepared respectively, and stirred at 300rpm for 5h until fully hydrated. Take 7.00 g of the prepared sodium caseinate solution, add resveratrol solution with a mass volume ratio of 0.005% and mix and stir (300 rpm) for 30 minutes until completely combined, then add chrysanthemum with a mass volume ratio of 3% to the mixed solution respectively powder solution and gum arabic solution, and then add oregano essential oil with a mass ratio of 3.5% to the above mixed solution, high-speed shearing at 13,000rpm for 5min, and homogenization at 750bar for 3min to prepare 0.1% sodium caseinate, 2% polysaccharide, 5% oregano essential oil emulsion system of oregano essential oil and nanoscale micro-embedded emulsion of resveratrol, wherein the concentration of oregano essential oil is 24.8mg / ml, and the concentration of resveratrol is 29.2ug / ml, ...

Embodiment 2

[0033] 0.2% sodium caseinate solution, 3% resveratrol solution (dissolved in 75% ethanol), 2% inulin solution and 2% gum arabic solution were prepared respectively, and stirred at 300 rpm for 4 hours until fully hydrated. Take 7.00 g of the prepared sodium caseinate solution, add resveratrol solution with a mass volume ratio of 0.007% and mix and stir (300 rpm) for 30 minutes until completely combined, then add chrysanthemum with a mass volume ratio of 3% to the mixed solution respectively powder solution and gum arabic solution, and then add oregano essential oil with a mass ratio of 2% to the above mixed solution, high-speed shearing at 14000rpm for 3min, and homogenization at 1000bar for 2min to prepare a mixture comprising 0.2% sodium caseinate, 2% polysaccharide, 5% oregano essential oil emulsion system of oregano essential oil and nanoscale micro-embedded emulsion of resveratrol, wherein the concentration of oregano essential oil is 22.1mg / ml, and the concentration of res...

Embodiment 3

[0035] 0.2% sodium caseinate solution, 4% resveratrol solution (dissolved in 70% ethanol), 4% inulin solution and 4% gum arabic solution were prepared respectively, and stirred at 300 rpm for 6 hours until fully hydrated. Take 7.00 g of the prepared sodium caseinate solution, add the resveratrol solution with a mass volume ratio of 0.003% and mix and stir (300 rpm) for 30 minutes until completely combined, then add chrysanthemum with a mass volume ratio of 3% to the mixed solution respectively powder solution and gum arabic solution, and then add oregano essential oil with a mass ratio of 3% to the above mixed solution, high-speed shearing at 12000rpm for 10min, and homogenizing at 500bar for 2min to prepare 0.25% sodium caseinate , 2% polysaccharide, 5% oregano essential oil emulsion system of oregano essential oil and resveratrol nano-scale micro-embedded emulsion, wherein the concentration of oregano essential oil is 32.5mg / ml, resveratrol The concentration is 40.2ug / ml, an...

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Abstract

The invention discloses an Origanum vulgare essential oil and resveratrol synergistic bacteriostasis composite embedding method. The method comprises the following steps: mixing a sodium caseinate solution with a resveratrol solution (dissolved in 65-75%), respectively uniformly mixing the obtained solution with an inulin or Arabic gum solution, adding a certain amount of Origanum vulgare essential oil, carrying out high speed shearing, homogenizing the above obtained solution through a high pressure homogenizer to prepare an Origanum vulgare essential oil and resveratrol nano-scale micro-embedded emulsion, and carrying out spray drying to obtain powder. The above obtained spray-dried composite embedded antibacterial agent can be added to a liquid food according to mass proportions, or can be sprinkled on the surface of a material, and the antibacterial effect can be detected instantly or in the storage period. The method develops understanding of composite micro-embedding of various antibacterial agents, covers a shortage that only a high dosage of a single antibacterial agent can reach high antibacterial ability, and provides theoretic base and technical support for good application of the Origanum vulgare essential oil and resveratrol composite antibacterial agent to food microbe control and food safety guaranteeing.

Description

technical field [0001] The invention belongs to the fields of food microorganism inhibition and food antiseptic preservation, and in particular relates to a preparation method and application of a bacteriostatic agent containing oregano essential oil and resveratrol. Background technique [0002] Oregano essential oil can resist bacteria, yeast and mold, etc. It has a wide range of antibacterial and anti-oxidation; it can penetrate the cell membrane, change the structure of the cell membrane, destroy the normal metabolic function of cells, and effectively prevent the respiration and oxidation process in the mitochondria so that the microorganisms lose energy and die. Resveratrol is a polyphenolic compound with strong antioxidant and antibacterial properties. It interferes with the synthesis of cell walls, damages cell membranes, causes cell content to flow out and interferes with its synthesis, and affects the normal metabolism of microorganisms to achieve antibacterial effe...

Claims

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Application Information

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IPC IPC(8): A23L3/3472A23L3/349
CPCA23L3/3472A23L3/349
Inventor 廖红梅梁丽李群英方正
Owner JIANGNAN UNIV
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