Preparation method of cinnamaldehyde essential oil liposome antibacterial double-layer membrane with regulated releasing

A technology of oil liposome and cinnamaldehyde essence, which is applied in the field of food antibacterial packaging, can solve the problems of inability to achieve antibacterial packaging and the like, and achieve the effect of improving mechanical strength

Active Publication Date: 2018-12-21
ZHEJIANG UNIV OF TECH
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Although the invention improves the mechanical properties of the spun

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  • Preparation method of cinnamaldehyde essential oil liposome antibacterial double-layer membrane with regulated releasing
  • Preparation method of cinnamaldehyde essential oil liposome antibacterial double-layer membrane with regulated releasing
  • Preparation method of cinnamaldehyde essential oil liposome antibacterial double-layer membrane with regulated releasing

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[0044] Example 1:

[0045] 1. Preparation of heat-sensitive liposomes

[0046] (1) Dissolve 0.4g dipalmitoylphosphatidylglycerol, 0.2g distearoylphosphatidylcholine, and 0.2g cholesterol in 10mL of chloroform, add 200μl of cinnamaldehyde essential oil, and dissolve it with ultrasound, then pour it into a circle Bottom flask.

[0047] (2) Place the round-bottom flask in a rotary evaporator, set the temperature of the rotary evaporator to 40°C, and evaporate the solvent by rotary evaporation under reduced pressure of 0.08MPa for 40 minutes. The inner wall of the round-bottom flask has a honeycomb film.

[0048] Add 0.1 Mm of PBS buffer solution to the round-bottomed flask, hydrate and spin-evaporate at 0.02MPa for 40 minutes to obtain a hydrated solution.

[0049] (3) The resulting hydrated solution was sonicated in a closed probe ultrasonic instrument at 400W for 10 minutes, and centrifuged, and a 0.22 μm filter membrane was passed through the membrane to obtain heat-sensitive liposomes...

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Abstract

The invention discloses a preparation method of a cinnamaldehyde essential oil liposome antibacterial double-layer membrane with regulated releasing. The method comprises the steps that (1), cinnamaldehyde heat-sensitive essential oil liposome is prepared taking dipalmitoyl phosphatidyl glycerol, distearoyl phosphatidylcholine, cholesterol and cinnamaldehyde essential oil as raw materials; (2),thecinnamaldehyde heat-sensitive essential oil liposome and casein are taken as raw materials to prepare heat-sensitive protein composite liposome; (3), a pectin cast membrane is prepared; (4), zein powder is taken to be dissolved in an ethanol aqueous solution to obtain a basic spinning solution, the heat-sensitive protein composite liposome is added to the basic spinning solution to obtain a static spinning solution, the pectin cast membrane is taken as a recipient, and static spinning is conducted to obtain the cinnamaldehyde essential oil liposome antibacterial double-layer membrane. By means of the method, the stability of essence oil and the mechanical performance of the membrane can be improved, and the prevention of the generation of putrefying bacteria in the environment with relatively higher temperature and sustained releasing can be achieved.

Description

(1) Technical field [0001] The invention belongs to the field of food antibacterial packaging, and in particular relates to a preparation method of an adjustable antibacterial bilayer active film of cinnamaldehyde essential oil liposome. (2) Background technology [0002] Edible antibacterial packaging refers to the packaging that uses biological macromolecules as the base material and adds antibacterial agents to the inside or surface to make the packaging film inhibit and delay the growth and reproduction of microorganisms on the food surface. Common edible antibacterial films include protein film, polysaccharide film, lipid film and composite film. Electrospinning technology can obtain nanofiber materials with high porosity and high specific surface area. Loading antibacterial substances into nanofibers by electrospinning is a popular preparation method for antibacterial packaging. However, electrospinning is limited in food applications. The preparation of multilayer f...

Claims

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Application Information

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IPC IPC(8): D01D5/00D04H1/728D04H1/42C08J5/18C08L5/06B65D65/40
CPCB65D65/40C08J5/18C08J2305/06D01D5/003D01D5/0084D04H1/42D04H1/728Y02W90/10
Inventor 邵平王培冯洁茹孙培龙
Owner ZHEJIANG UNIV OF TECH
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