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Essential oil nano emulsion emulsified by xanthan gum and preparation method and application thereof

A technology of nanoemulsion and xanthan gum, applied in the direction of application, food ingredients as emulsifiers, food ingredients as antimicrobial preservation, etc., can solve the problems of fresh-cut apples such as perishability and browning, and achieve the purpose of inhibiting the growth of microorganisms, The effect of fast preservation and high storage stability

Inactive Publication Date: 2019-08-30
SHANDONG INST OF POMOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the above deficiencies, the present invention provides a xanthan gum-emulsified essential oil nano-emulsion and its preparation method and application. This nano-emulsion can keep fresh-cut fruits and vegetables fresh, and can especially solve the problem of fresh-cut fruits and vegetables in the prior art. Perishable and browning problems of cut apples

Method used

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  • Essential oil nano emulsion emulsified by xanthan gum and preparation method and application thereof
  • Essential oil nano emulsion emulsified by xanthan gum and preparation method and application thereof
  • Essential oil nano emulsion emulsified by xanthan gum and preparation method and application thereof

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Embodiment 1

[0042] A nanoemulsion using xanthan gum as an emulsifier is mainly composed of the following components by volume percentage: a composite oil phase with clove essential oil as the main component 20%; a xanthan gum solution 65%; a starch octenyl succinate solution 15%. The composite oil phase components comprise 85% clove essential oil, 9% thyme essential oil and 6% lemon essential oil respectively in volume ratios. The concentration of the xanthan gum solution was 0.08%, and the concentration of the starch octenyl succinate solution was 12%.

[0043] Make the nanoemulsion of xanthan gum as emulsifier by the above-mentioned ratio, and the steps are as follows:

[0044] (1) Preparation of xanthan gum solution: at 26°C, slowly dissolve the weighed xanthan gum in ultrapure water, and use a magnetic stirrer to stir at 230 rpm until completely dissolved to obtain 0.08% xanthan gum. glue solution;

[0045](2) Preparation of starch octenyl succinate solution: Dissolve weighed starc...

Embodiment 2

[0054] A nanoemulsion of xanthan gum as an emulsifier, mainly composed of the following components in volume percentage: 1% of the composite oil phase with clove essential oil as the main component, 78% of xanthan gum solution; starch octenyl succinate solution twenty one%. The composite oil phase components include 85% clove essential oil, 9% thyme essential oil and 6% lemon essential oil in volume ratio, and the concentration of the xanthan gum solution is 0.4%. The concentration of starch octenyl succinate solution is 10%.

[0055] Make xanthan gum as the nanoemulsion of emulsifying agent according to the above ratio, and the steps are as follows:

[0056] (1) Preparation of xanthan gum solution: slowly dissolve the weighed xanthan gum in ultrapure water at 25°C, and stir with a magnetic stirrer at a speed of 280rpm until it is completely dissolved to obtain 0.4% xanthan gum glue solution;

[0057] (2) Preparation of starch octenyl succinate solution: Dissolve the weighe...

Embodiment 3

[0064] A nanoemulsion of xanthan gum as an emulsifier, mainly composed of the following components in volume percentage: 17% of the composite oil phase with clove essential oil as the main component; 60% of xanthan gum solution; octenyl succinic acid starch ester solution twenty three%.

[0065] The composite oil phase components include 85% clove essential oil, 9% thyme essential oil and 6% lemon essential oil in volume ratio. The concentration of the xanthan gum solution is 0.6%. The concentration of starch octenyl succinate solution was 8%.

[0066] Make xanthan gum as the nanoemulsion of emulsifying agent according to the above ratio, and the steps are as follows:

[0067] (1) Preparation of xanthan gum solution: Slowly dissolve the weighed xanthan gum in ultrapure water at 25°C, stir with a magnetic stirrer at 250rpm until completely dissolved, and obtain 0.6% xanthan gum glue solution;

[0068] (2) Preparation of starch octenyl succinate solution: Dissolve weighed st...

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Abstract

The invention discloses an essential oil nano emulsion emulsified by xanthan gum. The essential oil nano emulsion mainly consists of the following components in percentage by volume: 1 to 20 percent of composite oil phase taking clove essential oil as a main component; 60 to 78 percent of a xanthan gum solution; and 15 to 23 percent of a starch octenyl succinate solution. The invention also provides a preparation method and application of the essential oil nano emulsion emulsified by xanthan gum. The nano emulsion can play a role in preserving fresh-cut fruits and vegetables, and particularlycan solve the problems of easy rot and browning of fresh-cut apples in the prior art.

Description

technical field [0001] The invention relates to the field of emulsion preparation, in particular to a xanthan gum emulsified essential oil nanoemulsion and a preparation method and application thereof. Background technique [0002] With the improvement of living standards and the acceleration of the pace of life, the demand for fresh-cut fruit and vegetable products is increasing. Compared with intact raw materials, after fresh-cut products are cut, if the original protective structure of the skin is damaged, it will be easily infected by microorganisms or accelerate a series of enzymatic or non-enzymatic reactions. Quality deteriorates in a very short period of time. At present, the most commonly used preservatives for fresh-cut products are chemical preservatives. In recent years, as consumers' negative views on chemical preservative products have gradually deepened, essential oils, as a safe, efficient and mild plant-derived antibacterial preservative, have gained great...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
CPCA23B7/154A23V2002/00A23V2200/222A23V2200/10A23V2250/5086
Inventor 王丹张雪丹张倩杨娟侠邹曼张静翟浩辛力
Owner SHANDONG INST OF POMOLOGY
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