Composite preservative containing natural essential oil nanoliposomes and application of composite preservative in preservation of sturgeon slices

A nanoliposome, natural essential oil technology, applied in the preservation of meat/fish with chemicals, food ingredients as antimicrobial preservation, food science, etc. Oxidation, broad bacteriostatic effect, prolonged storage period effect

Pending Publication Date: 2020-12-04
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These characteristics will become the limitations of the bactericidal properties of essential oils when they are applied in actual production

Method used

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  • Composite preservative containing natural essential oil nanoliposomes and application of composite preservative in preservation of sturgeon slices
  • Composite preservative containing natural essential oil nanoliposomes and application of composite preservative in preservation of sturgeon slices
  • Composite preservative containing natural essential oil nanoliposomes and application of composite preservative in preservation of sturgeon slices

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Weigh 3.402g of gallic acid and 7.914g of n-octanol, so that the molar ratio of gallic acid and n-octanol is 1:2.5, weigh 0.905g of immobilized lipase IM-100 as an enzymatic reaction catalyst, and measure 50mL of deep eutectic solvent (choline chloride: glycerol = 1:2, molar ratio) as the reaction medium, placed in an oil bath at 50°C for 13h, and eluted by silica gel column chromatography, petroleum ether and ethyl acetate in a volume ratio of 6:1 as the mobile phase , the prepared product is GAC8.

Embodiment 2

[0036] The preparation steps of described natural essential oil nano liposome (EO-NPs-Lps) are as follows:

[0037] Get 4mL of natural tea tree essential oil (TEO) and add in the glass sample bottle ( figure 1(a)), 1200rpm magnetic stirring, heating at 150°C for 0.5h, stop heating, continue stirring, and naturally cool to room temperature; then use a PVDF microporous membrane with a pore size of 0.45 μm to filter, collect the filtrate, and obtain natural tea tree essential oil containing nanoparticles Nanoparticle liquid (TEO-NPs) ( figure 1 (b)), 4°C, store for later use.

[0038] The preparation of natural tea tree essential oil nano liposome (TEO-NPs-Lps): above-mentioned 36mg natural tea tree essential oil nano particle liquid (TEO-NPs) is dissolved in the ethanol (96%) of 12mL, and fully mixes with 60mg lecithin, Stir magnetically at room temperature until the two are fully miscible, and store in a refrigerator at 4°C overnight. Then the above system was 60°C, and the ...

Embodiment 3

[0040] A preservative composition, consisting of the following components: GAC8 (octyl gallate) 0.1mg / L, natural essential oil nano liposome (EO-NPs-Lps) concentration of 0.1mg / L, solvent is ultrapure water .

[0041] The application of this antiseptic preservative composition comprises the following steps:

[0042] (1) Mix in ultrapure water so that the final concentration of GAC8 is 0.1mg / L, and the concentration of natural essential oil nanoliposomes (EO-NPs-Lps) is 0.1mg / L (shake well at 25°C). The dissolution is accelerated in an ultrasonic environment, the ultrasonic power is 150W, and the frequency is 40KHz. After completely dissolving, vibrate and shake well to obtain a special composite preservative for fish.

[0043] (2) Deploying antistaling agent: add twice the weight of water to the special compound antistaling agent for fish to prepare the antistaling liquid.

[0044] (3) Put the fish meat to be treated into the above-mentioned fresh-keeping liquid, soak it at...

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Abstract

The invention discloses a composite preservative containing natural essential oil nanoliposomes. The composite preservative comprises 1-2 parts of gallate and 1-2 parts of natural essential oil nanoliposomes (EO-NPs-Lps). The invention also discloses a preparation method of the natural essential oil nano-liposome (EO-NPs-Lps). The invention also discloses application of the preservative formula instorage of the sturgeon meat slices, and the preservative has the effects of preservation, corrosion prevention and oxidation resistance, and can delay the rotting and deterioration speed of food. Meanwhile, the preservative is non-toxic and edible, and the storage life can be effectively prolonged. The processing method is simple, convenient, low in equipment investment, safe and low in production cost.

Description

technical field [0001] The invention belongs to the related technical fields of food additives, aquatic product storage and fresh-keeping, nano-materials, etc., and specifically relates to a preparation method of a composite preservative containing natural essential oil nano-liposomes and its application in fresh-keeping of sturgeon meat slices. Background technique [0002] my country is one of the countries with the most species of sturgeon. In addition to Chinese sturgeon, there are also Dabry's sturgeon, Schneider's sturgeon, Siberian sturgeon, etc. Therefore, my country has the advantage of resource conditions in the development of sturgeon fish meat products. At present, there are the following processing and preservation sales channels for fish meat: a small amount is transported to the destination by live-keeping boats for sale; For supermarkets and vegetable farms, the freshness is acceptable for 3-4 days during road transportation in winter; if the foam box is put ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20
CPCA23B4/20A23V2002/00A23V2200/10
Inventor 石玉刚蒋来陈跃文石育
Owner ZHEJIANG GONGSHANG UNIVERSITY
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