Slow-release controlled-release microcapsules for fresh keeping of fresh agriculture products and preparation method of slow-release controlled-release microcapsules

A technology for preserving the freshness of agricultural products and microcapsules, which can be applied to the preservation of meat/fish with chemicals, food preservation, preservation of fruits and vegetables, etc. adverse effects

Active Publication Date: 2018-08-03
XI'AN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a kind of slow and controlled release microcapsules for the preservation of fresh agricultural products, which solves the problem that liquid plant essential oils have poor inhibitory effects on fungi and bacteria of fresh products and direct contact will affect sensory properties such as color and flavor of food. problems affecting

Method used

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  • Slow-release controlled-release microcapsules for fresh keeping of fresh agriculture products and preparation method of slow-release controlled-release microcapsules
  • Slow-release controlled-release microcapsules for fresh keeping of fresh agriculture products and preparation method of slow-release controlled-release microcapsules
  • Slow-release controlled-release microcapsules for fresh keeping of fresh agriculture products and preparation method of slow-release controlled-release microcapsules

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Step 1 Preparation of Microcapsules of Wheat Porous Starch Essential Oil

[0052] Weigh a certain mass of wheat porous starch and put it into a container, add the core material in a ratio of 0.4:1 (mL / g) to the core wall ratio, and shake it at 25°C for 60min at a speed of 200r / min in an air-bath constant temperature oscillator. Make the pellets fully disperse and absorb the compound essential oil to obtain the wheat porous starch essential oil microcapsules with uniform shape;

[0053] Step 2 Preparation of Controlled Release Membrane Fluid

[0054] Take 4 g of ethyl cellulose EC, inject 100 mL of 95% ethanol, add 1 g of porogen polyethylene glycol 6000, and stir with a digital overhead electronic stirrer for 2 hours at 20 °C and 800 r / min to obtain a well-mixed control. release film;

[0055] Step 3 Preparation of Slow and Controlled Release Microcapsules

[0056] Take 5 parts of the wheat porous starch essential oil microcapsules prepared in step 1, each part is 5g...

Embodiment 2

[0058] Step 1 Preparation of Rice Porous Starch Essential Oil Microcapsules

[0059] Weigh a certain quality of rice porous starch and put it into a container, add the core material in a ratio of 0.4:1 (mL / g) to the core wall ratio, and shake it at 23 °C for 50 min at a speed of 150 r / min in an air-bath constant temperature oscillator. Make the pellets fully disperse and absorb the compound essential oil to obtain the rice porous starch essential oil microcapsules with uniform shape;

[0060] Step 2 Preparation of Controlled Release Membrane Fluid

[0061] Take 3.6 g of ethyl cellulose EC, inject 90 mL of 95% ethanol, and add 0.9 g of porogen hydroxypropyl methyl cellulose, and stir with a digital display overhead electronic stirrer at 15 ° C and 700 r / min for 2 hours to obtain mixing. Uniform controlled release membrane liquid;

[0062] Step 3 Preparation of Slow and Controlled Release Microcapsules

[0063] Take 5 portions of rice porous starch essential oil microcapsules...

Embodiment 3

[0065] Step 1 Preparation of Rice Porous Starch Essential Oil Microcapsules

[0066] Weigh a certain mass of rice porous starch and put it into a container, add the core material in a ratio of 0.5:1 mL / g to the core wall, and shake it at 300 r / min for 70 min at 20°C in an air bath constant temperature oscillator to make the rice porous. The starch is fully dispersed and absorbed into the compound essential oil to obtain rice porous starch essential oil microcapsules with uniform shape;

[0067] Step 2 Preparation of Controlled Release Membrane Fluid

[0068] Take 4.4 g of ethyl cellulose EC, inject 110 mL of 95% ethanol, and add 1.1 g of porogen hydroxypropyl methyl cellulose, and stir for 4 h at 17 ° C and 900 r / min with a digital display overhead electronic stirrer to get mixed. Uniform controlled release membrane liquid;

[0069] Step 3 Preparation of Slow and Controlled Release Microcapsules

[0070] Take 5 portions of rice porous starch essential oil microcapsules prep...

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Abstract

The invention discloses slow-release controlled-release microcapsules for fresh keeping of fresh agriculture products and a preparation method of the slow-release controlled-release microcapsules. Theslow-release controlled-release microcapsules comprise controlled-release film microcapsules with 5 different coating film thicknesses, each controlled-release film microcapsules consist of controlled-release films, and mini-pill essential oil microcapsules; controlled-release films are water insolubility controlled-release films, in which a water solubility pore-forming agent is distributed, andthe core material of the mini-pill essential oil microcapsules is porous starch or micropore molecular sieves; and the core materials of the mini-pill essential oil microcapsules are a mixture of edible majoram essential oil, garlic essential oil and Citronella grass oil, of which the purity can be 99% or above. The liquid essential oil is turned into solid powder to be applied to the field of fresh keeping of agricultural products during logistics, an effective controllable release system can be formed, the anti-bacteria fresh keeping time of the plant essential oil can be prolonged, and thestability of the essential oil can be improved, so that the obtained slow-release controlled-release microcapsules have good bacteria resistance, safety, stability, and zero-grade controllable release properties.

Description

technical field [0001] The invention belongs to the technical field of microcapsule preparation, in particular to a slow-release and controlled-release microcapsule for fresh agricultural products preservation, and also relates to a preparation method of the capsule. Background technique [0002] Some natural plant essential oils have the characteristics of good antibacterial effect, safety and non-toxicity, and are widely used in the field of food packaging and preservation. Or dipping is used for the preservation of fresh agricultural products such as vegetables or fresh meat. Due to the poor stability of plant essential oils, it is easy to be lost during use; and the volatilization rate is uncontrollable, and the concentration is too small to inhibit the growth of microorganisms. Part or all of the direct contact of agricultural products will affect the color, flavor and other sensory properties of the food, reducing consumers' desire to buy, thus affecting its applicati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B7/154
CPCA23B4/20A23B7/154A23V2002/00A23V2200/10A23V2250/51088A23V2250/082A23V2300/20
Inventor 张洪军曹亚斌王西珍刘菲
Owner XI'AN POLYTECHNIC UNIVERSITY
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