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Bacterial cellulose stable Pickering double emulsion as well as preparation method thereof

A technology of bacterial cellulose and double emulsion, which is applied in the direction of food ingredients as emulsifier, application, climate change adaptation, etc., to achieve the effect of increasing physical stability, preventing coalescence and Austenitic aging, and good tensile strength

Active Publication Date: 2018-11-23
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are still relatively few studies on the preparation of Pickering double emulsions with food-grade granules as stabilizers.

Method used

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  • Bacterial cellulose stable Pickering double emulsion as well as preparation method thereof
  • Bacterial cellulose stable Pickering double emulsion as well as preparation method thereof
  • Bacterial cellulose stable Pickering double emulsion as well as preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] Embodiment 1 A kind of bacteria cellulose stable Pickering double emulsion W 1 / O / W 2 preparation method

[0053] A Pickering double emulsion W based on polyglycerol ricinoleate (PGPR) to stabilize the inner phase and bacterial cellulose colloidal particles to stabilize the outer phase 1 / O / W 2 The preparation method comprises the following steps:

[0054] (1) Preparation of 0.01mol / L, pH 5.7 citric acid-sodium citrate buffer: Weigh 0.025g of citric acid and 0.112g of sodium citrate into 10mL of deionized water. Dilute to 50mL, adjust the pH to 5.7 with 0.01mol / L hydrochloric acid solution, store in a 4°C refrigerator for later use;

[0055] (2) Inner water phase W 1 Preparation: Add 0.1g of sodium alginate to 20mL of citric acid-sodium citrate buffer, fully stir until dissolved under magnetic stirring conditions, and then add 0.5wt in an amount of 8% (v / v) while stirring %CaCl 2 Solution, get 0.5wt% sodium alginate gel, which is the inner water phase W 1 ;

[...

Embodiment 2

[0060] Embodiment 2 A kind of bacterial cellulose stable Pickering double emulsion W 1 / O / W 2 preparation method

[0061] A Pickering double emulsion W based on polyglycerol ricinoleate (PGPR) stabilized inner phase and bacterial cellulose stabilized outer phase 1 / O / W 2 The preparation method comprises the following steps:

[0062] (1) the preparation method of citric acid-sodium citrate buffer solution is with embodiment 1;

[0063] (2) Inner water phase W 1 Preparation: Add 0.06g of sodium alginate to 20mL of citric acid-sodium citrate buffer, fully stir until dissolved under magnetic stirring conditions, and then add 1wt% in an amount of 8% (v / v) while stirring CaCl 2 Solution, get 0.3wt% sodium alginate gel, which is the inner water phase W 1 ;

[0064] (3) Preparation of oil phase O: Add 1 mL of polyglycerol ricinoleate to 99 mL of soybean oil, and stir magnetically at 500 rpm for 1 to 2 hours to obtain 1% (w / v) polyglycerol ricinoleate , which is the oil phase ...

Embodiment 3

[0068] Embodiment 3 A kind of bacterial cellulose stable Pickering double emulsion W 1 / O / W 2 preparation method

[0069] A Pickering double emulsion W based on polyglycerol ricinoleate (PGPR) stabilized inner phase and bacterial cellulose stabilized outer phase 1 / O / W 2 The preparation method comprises the following steps:

[0070] (1) the preparation method of citric acid-sodium citrate buffer solution is with embodiment 1;

[0071] (2) Inner water phase W 1 Preparation: Add 0.2g of sodium alginate to 20mL of citric acid-sodium citrate buffer, fully stir until dissolved under magnetic stirring conditions, then add 1wt% in an amount of 8% (v / v) while stirring CaCl 2 Solution, get 1wt% sodium alginate gel, which is the inner water phase W 1 ;

[0072] (3) Preparation of oil phase O: Add 1 mL of polyglycerol ricinoleate to 99 mL of soybean oil, and stir magnetically at 500 rpm for 1 to 2 hours to obtain 1% (w / v) polyglycerol ricinoleate , which is the oil phase O;

[...

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Abstract

The invention discloses a bacterial cellulose stable Pickering double emulsion as well as a preparation method thereof. The method comprises the following steps: S1, dissolving a thickening agent intoa buffering solution, adding a cross-linking agent divalent salt ions to form gel, and obtaining gel-shaped inner water phase W1; S2, dissolving the oil-soluble emulsifier in edible oil to form an oil phase O, mixing the oil phase O and the inner water phase W1 in a high-speed cutting manner, and obtaining primary emulsion W1 / O; and S3, adopting suspension of bacterial cellulose colloid particlesas an outer water phase W2, adding the outer water phase W2 into the primary emulsion W1 / O, cutting mixing at a medium speed, and obtaining W1 / O / W2 Pickering double emulsion. Raw materials for the Pickering double emulsion are food-grade, the safety is high, the storage stability is good, the sustained release performance is high, the development field of the food-grade Pickering emulsion is enlarged, and the application potential in the food industry is vast.

Description

technical field [0001] The invention belongs to the field of new materials and biotechnology. Specifically, it relates to a bacterial cellulose-stabilized Pickering double emulsion and a preparation method thereof. More specifically, it relates to a stable Pickering double emulsion W based on oily emulsifier and bacterial cellulose 1 / O / W 2 method of preparation. Background technique [0002] A double emulsion is an emulsion system in which the dispersed phase droplets of an emulsion contain another smaller droplet. Because of its two-membrane and three-phase structure, the double emulsion can embed some unstable physiologically active substances, such as dissolving water-soluble nutrients in the inner water phase, and oil-soluble substances in the oil phase, so as to achieve protection, delivery, and control. Release, slow release of active substances and other functions, so it has great application value in the food industry. However, multiple emulsions are thermodyna...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/10A23L29/294A23L29/256A23L29/30
CPCA23L29/10A23L29/256A23L29/294A23L29/30A23V2002/00A23V2200/222A23V2200/242A23V2200/228A23V2250/032A23V2250/5026A23V2250/51088Y02A40/90
Inventor 肖杰王玲王文博罗敏娜赵梓军
Owner SOUTH CHINA AGRI UNIV
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