Cinnamon essential oil loaded Pickering emulsion and preparation method thereof

The technology of Pickering emulsion and cinnamon essential oil is applied in the field of preservation and bacteriostasis, and can solve the problems of poor chemical activity stability of plant essential oil, high technical difficulty and complexity, aggregation and precipitation, etc., so as to improve storage stability and antibacterial spectrum. Wide, easily sourced effects

Pending Publication Date: 2019-04-12
SHANDONG INST OF POMOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Plant essential oils have high chemical activity and poor stability, so when constructing an emulsion system, the technical difficulty and complexity are high, and it is easy to react with emulsified materials, causing aggregation, precipitation, and demulsification.
At present, there is no report on the relevant research on the loading of essential oils in the form of Pickering emulsion

Method used

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  • Cinnamon essential oil loaded Pickering emulsion and preparation method thereof
  • Cinnamon essential oil loaded Pickering emulsion and preparation method thereof
  • Cinnamon essential oil loaded Pickering emulsion and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Preparation of zein solution: Dissolve 1g of zein in 80% absolute ethanol (32mL absolute ethanol, 8mL ultrapure water), and add it dropwise to 120mL ultrapure water under 30KHz ultrasonic conditions (reverse solvent method), and finally 45 ℃ rotary evaporation to 25mL. A zein concentration of 4% (w / v) was obtained.

[0036] Preparation of pectin solution: slowly dissolve 1 g of hawthorn pectin in 25 mL of ultrapure water at 40°C to obtain a pectin solution with a concentration of 4% (w / v).

[0037] Composite nanoparticle solution preparation: 4 mL (4% w / v) zein was added dropwise to 2 mL (4% w / v) pectin solution under magnetic stirring at 200 rpm to form a composite nanoparticle solution.

[0038] Then use a high-speed disperser, under the condition of 14000rpm, add 10mL composite oil phase (cinnamon essential oil: lemon essential oil: coconut oil is 5:1:5 v / v), and finally add 4mL (0.3% w / v) xanthan gum solution, Disperse for 2 minutes to prepare a nanoemulsion. The...

Embodiment 2

[0051] Preparation of zein solution: Dissolve 0.875g zein in 80% absolute ethanol (32mL absolute ethanol, 8mL ultrapure water), and add it dropwise to 120mL ultrapure water under 30KHz ultrasonic conditions ( anti-solvent method), and finally evaporated to 25mL at 45°C. A zein concentration of 3.5% (w / v) was obtained.

[0052] Preparation of pectin solution: slowly dissolve 1.125g hawthorn pectin in 25mL ultrapure water at 40°C to obtain a pectin solution with a concentration of 4.5% (w / v).

[0053] Preparation of composite nanoparticle solution: Take 4.6mL (3.5% w / v) zein and add it dropwise to 1.8mL (4.5% w / v) pectin solution under the condition of magnetic stirring 200rpm to form a composite nanoparticle solution .

[0054] Then use a high-speed disperser, under the condition of 12000rpm, add 9mL compound oil phase (cinnamon essential oil: lemon essential oil: coconut oil is 5:1:100 v / v), and finally add 4.6mL (0.2% w / v) xanthan gum solution , dispersed for 2 minutes to ...

Embodiment 3

[0056] Preparation of zein solution: Dissolve 1.125g zein in 80% absolute ethanol (32mL absolute ethanol, 8mL ultrapure water), and add it dropwise to 120mL ultrapure water under 30KHz ultrasonic conditions ( anti-solvent method), and finally evaporated to 25mL at 45°C. A zein concentration of 4.5% (w / v) was obtained.

[0057] Preparation of pectin solution: slowly dissolve 1.05g hawthorn pectin in 25mL ultrapure water at 40°C to obtain a pectin solution with a concentration of 4.2% (w / v).

[0058] Preparation of composite nanoparticle solution: Take 3.6mL (4.5% w / v) zein and add it dropwise to 1.4mL (4.2% w / v) pectin solution under the condition of magnetic stirring at 200rpm to form a composite nanoparticle solution .

[0059] Then use a high-speed disperser, under the condition of 16000rpm, add 11mL composite oil phase (cinnamon essential oil: lemon essential oil: coconut oil is 5:1:50 v / v), and finally add 4mL (0.4% w / v) xanthan gum solution, Disperse for 2 minutes to p...

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PUM

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Abstract

The invention discloses cinnamon essential oil loaded Pickering emulsion. The cinnamon essential oil loaded Pickering emulsion is characterized by comprising the following components in a volume ratio: 45-55% of compounded oil phases by using cinnamon essential oil as a main component, 18-23% of a zein solution, 7-12% of a pectin solution and 17-23% of a xanthan gum solution. The cinnamon essential oil loaded Pickering emulsion disclosed by the invention can be diluted with water to have different working concentrations, can still maintain stable and homogeneous state, and can be widely applied to sepsis resistance and fresh keeping of various fruits and vegetables after picking and during the shelf life in the effect manner of coating, soaking and the like.

Description

technical field [0001] The invention relates to the field of antibacterial and fresh-keeping technologies, in particular to a Pickering emulsion loaded with cinnamon essential oil and a preparation method thereof. Background technique [0002] Due to the perishability of the food itself, it is extremely vulnerable to microbial infection during harvesting, production, storage and transportation, producing toxic metabolites and causing food poisoning. Therefore, it is very necessary to add bactericidal antiseptic preservatives in food. [0003] Plant essential oils are volatile secondary metabolites with small molecular weight extracted from plants. It is a kind of safe, low-toxic and high-efficiency plant-derived food preservative, which has broad-spectrum anti-bacterial, anti-fungal and anti-oxidative effects. The active ingredient of cinnamon essential oil is cinnamaldehyde (75~90%). Cinnamaldehyde can effectively inhibit the reproduction of fungi, mainly by destroying t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/16A23L29/10
CPCA23B7/154A23B7/16A23L29/10A23V2002/00A23V2200/10A23V2250/5482A23V2250/5072A23V2250/5086A23V2200/222A23V2250/21
Inventor 王丹江杨张静张倩翟浩邹曼辛力
Owner SHANDONG INST OF POMOLOGY
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