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Method for preparing anti-oxidation antibacterial membrane with cinnamon essential oil Pickering emulsion

A technology of Pickering emulsion and cinnamon essential oil, which is applied in the field of preparation of anti-oxidation and antibacterial film, can solve the problems of short antibacterial film time, achieve good biocompatibility and stability, good mechanical properties, and relieve environmental pressure Effect

Inactive Publication Date: 2019-11-01
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Make up for the lack of short antibacterial film of general essential oils

Method used

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  • Method for preparing anti-oxidation antibacterial membrane with cinnamon essential oil Pickering emulsion
  • Method for preparing anti-oxidation antibacterial membrane with cinnamon essential oil Pickering emulsion
  • Method for preparing anti-oxidation antibacterial membrane with cinnamon essential oil Pickering emulsion

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Experimental program
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Effect test

Embodiment 1

[0030] Step 1: Preparation of Pickering Emulsion

[0031] (1) Dissolve 5g of octenyl succinic acid starch in 50ml of water, stir evenly, and fully hydrate. 1.5 g of cinnamon essential oil was ultrasonically mixed with 1.5 g of corn germ oil.

[0032] (2) Add the mixed corn oil and cinnamon essential oil into the starch dispersion, and disperse with a homogenizer for 3 minutes at a speed of 13000r / min, each time for 40s with an interval of 20s.

[0033] Step 2: Preparation of Pickering emulsion film

[0034] (1) Weigh 3g of modified starch, moisten the sample with a small amount of distilled water, add 100mL of water to make a starch particle dispersion, after hydration, gelatinize in a water bath at 95°C for 30min, add 0.6g after gelatinization Sodium alginate, add 0.8g glycerin and stir for 12min, vacuum degassing for 30min, to form octenyl succinic acid starch film liquid.

[0035] (2) Get 20ml Pickering emulsion and step 2 (1) 100ml octenyl succinic acid starch film liqu...

Embodiment 2

[0038] Step 1: Preparation of Pickering Emulsion

[0039] (1) Dissolve 10g of octenyl succinic acid starch in 50ml of water, stir evenly, and fully hydrate. 3.6g of cinnamon essential oil was ultrasonically mixed with 2.4g of corn germ oil.

[0040] (2) Add the mixed corn oil and cinnamon essential oil into the starch dispersion, and disperse with a homogenizer for 3 minutes at a speed of 13000r / min, each time for 40s with an interval of 20s.

[0041] Step 2: Preparation of Pickering emulsion film

[0042] (1) Weigh 4g of modified starch, first wet the sample with a small amount of distilled water, add 100mL of water to make a starch particle dispersion, after hydration, gelatinize in a water bath at 95 degrees for 30min, add 1.2g after gelatinization Sodium alginate, 1.6g of glycerin was added and stirred for 12min, and vacuum degassed for 30min to form octenyl succinic acid starch film liquid.

[0043] (2) Get 20ml Pickering emulsion and step 2 (1) 100ml octenyl succinic ...

Embodiment 3

[0046] Step 1: Preparation of Pickering Emulsion

[0047] (1) Dissolve 15g of octenyl succinic acid starch in 50ml of water, stir evenly, and fully hydrate. 6.3 g of cinnamon essential oil was ultrasonically mixed with 2.7 g of corn germ oil.

[0048] (2) Add the mixed corn oil and cinnamon essential oil into the starch dispersion, and disperse with a homogenizer for 3 minutes at a speed of 13000r / min, each time for 40s with an interval of 20s.

[0049] Step 2: Preparation of Pickering emulsion film

[0050] (1) Weigh 5g of modified starch, moisten the sample with a small amount of distilled water, add 100mL of water to prepare a starch particle dispersion, after hydration, gelatinize in a water bath at 95 degrees for 30min, and add 1.25g after gelatinization Sodium alginate, add 1.75g ​​glycerin and stir for 12min, vacuum degassing for 30min to form octenyl succinic acid starch film liquid.

[0051] (2) Get 20ml Pickering emulsion and step 2 (1) 100ml octenyl succinic acid...

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Abstract

The invention relates to a method for preparing an anti-oxidation antibacterial membrane with a cinnamon essential oil Pickering emulsion and belongs to the field of food packaging materials. The method comprises the following steps: putting an oil phase formed by cinnamon essential oil and corn oil through ultrasonic mixing into an octenyl succinic acid starch sodium solution, and performing homogenization so as to obtain a Pickering emulsion; gelatinizing a 3-7% modified starch solution, and adding 10-50% of glycerinum and 10-50% of a reinforcing agent sodium alginate so as to form a membrane formation liquid for later use; and performing electronic stirring and mixing on the obtained Pickering emulsion and the membrane formation liquid, performing ultrasonic treatment by using an ultrasonic probe, performing curtain coating membrane formation on the obtained membrane liquid, and performing drying and membrane formation in a baking oven. The membrane prepared by using the method hasgood mechanical properties and good barrier properties. Due to slow release of the cinnamon essential oil, long-term antibacterial activity and anti-oxidation capacities can be achieved, a long-term stable antibacterial concentration is maintained in a package, and thus the purposes of food preservation and fresh keeping can be achieved. The membrane can be widely applied to packaging of fresh foods, and the shelf lives of foods can be safely and effectively prolonged.

Description

technical field [0001] The invention relates to a preparation method of an anti-oxidation and antibacterial film loaded with cinnamon essential oil Pickering emulsion, and belongs to the field of food packaging materials. [0002] technical background [0003] Petroleum-based plastics are widely used in the field of food packaging due to the demand and dependence of daily products, but this raw material has caused serious environmental problems. The presence of plastic has seriously threatened the health of humans and wildlife. The increasing awareness of environmental protection and the concept of global sustainable development have led recent research to focus on biodegradable polymers. It is necessary to develop edible films with good mechanical properties and barrier properties to replace plastics. [0004] An emulsion is a dispersion system formed by uniformly dispersing one or more liquids in the form of droplets in another incompatible liquid through mechanical stirr...

Claims

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Application Information

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IPC IPC(8): C08L3/06C08L5/04C08K5/00C08J5/18B65D65/46
CPCB65D65/466C08J5/18C08J2303/06C08J2405/04C08K5/005C08K5/0058Y02W90/10Y02A40/90
Inventor 李欣欣孙慧敏陈珊珊刘迪王春颖
Owner JILIN UNIV
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