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Preparation method of resveratrol emulsion

A technology of resveratrol and emulsion, applied in botany equipment and methods, chemicals for biological control, food ingredients as antimicrobial preservation, etc., can solve poor stability, irritating odor and low resveratrol Solubility and other problems, to achieve the effect of reducing damage, inhibiting harmful microorganisms, and simple preparation steps

Inactive Publication Date: 2018-03-23
SHAANXI EYOUNG TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, based on the strong pungent odor of oregano essential oil, the low solubility of resveratrol, and the application defects of poor stability of the two, solving these problems has become one of the key issues in food applications

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of preparation method of resveratrol emulsion of the present invention, it comprises following preparation steps:

[0018] (1) Take the following raw materials for use: sodium caseinate, gum arabic, oregano essential oil, polydatin, inulin:, resveratrol, peptone, beef extract, yeast powder, sodium chloride, glucose, agar powder, ethanol ;

[0019] (2) Add resveratrol solution and absolute ethanol to the sodium caseinate solution, stir and mix for 30-50 minutes and set aside;

[0020] (3) Add inulin or gum arabic solution, then add oregano essential oil and mix well, add deionized water to supplement the system;

[0021] (4) Homogenize after shearing for 1-6 minutes to obtain an emulsion.

[0022] The mass concentration of sodium caseinate solution of the present invention is o. 25g, the mass concentration of the resveratrol solution is 0.35g, the mass concentration of the absolute ethanol is 0.4g; the mixing time of the step (2) is 30min; the shearing time of ...

Embodiment 2

[0024] A kind of preparation method of resveratrol emulsion of the present invention, it comprises following preparation steps:

[0025] (1) Take the following raw materials for use: sodium caseinate, gum arabic, oregano essential oil, polydatin, inulin:, resveratrol, peptone, beef extract, yeast powder, sodium chloride, glucose, agar powder, ethanol ;

[0026] (2) Add resveratrol solution and absolute ethanol to the sodium caseinate solution, stir and mix for 30-50 minutes and set aside;

[0027] (3) Add inulin or gum arabic solution, then add oregano essential oil and mix well, add deionized water to supplement the system;

[0028] (4) Homogenize after shearing for 1-6 minutes to obtain an emulsion.

[0029] The mass concentration of sodium caseinate solution of the present invention is o. 2g, the mass concentration of the resveratrol solution is 0.25g, the mass concentration of the absolute ethanol is 0.55g; the mixing time of the step (2) is 50min; the shearing time of ...

Embodiment 3

[0031] A kind of preparation method of resveratrol emulsion of the present invention, it comprises following preparation steps:

[0032] (1) Take the following raw materials for use: sodium caseinate, gum arabic, oregano essential oil, polydatin, inulin:, resveratrol, peptone, beef extract, yeast powder, sodium chloride, glucose, agar powder, ethanol ;

[0033] (2) Add resveratrol solution and absolute ethanol to the sodium caseinate solution, stir and mix for 30-50 minutes and set aside;

[0034] (3) Add inulin or gum arabic solution, then add oregano essential oil and mix well, add deionized water to supplement the system;

[0035] (4) Homogenize after shearing for 1-6 minutes to obtain an emulsion.

[0036] The mass concentration of sodium caseinate solution of the present invention is o. 25g, the mass concentration of the resveratrol solution is 0.35g, the mass concentration of the absolute ethanol is 0.4g; the mixing time of the step (2) is 50min; the shearing time of ...

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PUM

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Abstract

The invention relates to a preparation method of resveratrol emulsion, which comprises the following preparation steps: taking the following raw materials for later use: sodium caseinate, gum arabic, oregano essential oil, polydatin, inulin, resveratrol, peptone, Beef extract, yeast powder, sodium chloride, dextrose, agar powder, ethanol. The resveratrol emulsion prepared by the method of the present invention has a good inhibitory effect on Salmonella typhimurium, can achieve the inhibitory effect achieved by a single, high-concentration essential oil and reduce the damage to food quality; embedding, especially adding polysaccharides Afterwards, the activity of the bacteriostatic agent can be further improved, which enables the combined use of natural bacteriostatic agents with biological activity to effectively inhibit harmful microorganisms in food. The method of the invention has simple preparation steps, can be industrialized, and has strong practicability.

Description

technical field [0001] The invention relates to a preparation method of resveratrol emulsion. Background technique [0002] Foods of animal and plant origin, such as eggs, tomato salad, and melon, are susceptible to Salmonella infection, which not only destroys the sensory quality of the food, but also endangers human health and even leads to death. As more and more consumers pay more attention to food safety and its sensory quality, safe and effective natural antibacterial agents such as essential oils and plant extracts have become a new choice. Oregano essential oil is the stem and leaf extract of oregano whole plant, mainly composed of carvacrol, thymol and other volatile components. Carvacrol and thymol can destroy bacterial cell membranes and allow cell contents to flow out, so they have strong antibacterial activity. Studies have found that oregano essential oil can well inhibit Escherichia coli, and it still has a strong inhibitory effect on Penicillium expanses af...

Claims

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Application Information

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IPC IPC(8): A23L3/3472A23L3/3481A23L3/349A23L3/3499A23L3/3526A23L3/3562A23L3/3571A23L3/358A23L5/20A01N43/90A01N43/16A01N25/04A01P1/00
CPCA23L3/3472A01N25/04A01N43/16A01N43/90A23L3/3481A23L3/349A23L3/3499A23L3/3526A23L3/3562A23L3/3571A23L3/358A23L5/27A23L5/276A23V2002/00A23V2200/10A23V2250/082A23V2250/5024A23V2250/5028A23V2250/61A23V2250/76
Inventor 张俊
Owner SHAANXI EYOUNG TECH
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