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Application of natural essential oil nano-liposome preservative in storage of beluga caviar

A nano-liposome, natural essential oil technology, applied in the preservation of meat/fish with chemicals, food science and other directions, can solve the problem of the bactericidal performance limitation of essential oils, and achieve the goal of improving the preservation and storage process, promoting human health, and benefiting human health. Effect

Inactive Publication Date: 2021-01-19
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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  • Application of natural essential oil nano-liposome preservative in storage of beluga caviar
  • Application of natural essential oil nano-liposome preservative in storage of beluga caviar
  • Application of natural essential oil nano-liposome preservative in storage of beluga caviar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The preparation steps of described natural essential oil nano liposome (EO-NPs-Lps) antistaling agent are as follows:

[0024] Take 4mL of natural tea tree essential oil (TEO) into a glass sample bottle, stir magnetically at 1200rpm, heat at 160°C for 0.5h, stop heating, continue stirring, and cool down to room temperature naturally; then use PVDF (polyvinylidene fluoride) with a pore size of 0.45μm Filtrate through a microporous membrane, collect the filtrate, and obtain natural tea tree essential oil microparticle liquid (TEO-NPs) containing nano-nanoparticles, store at 4°C for future use.

[0025] The preparation of natural tea tree essential oil nano liposome (TEO-NPs-Lps): above-mentioned 36mg natural tea tree essential oil microparticle liquid (TEO-NPs) is dissolved in the ethanol (96%) of 12mL, and fully mixes with 60mg lecithin, At room temperature, magnetic stirring, fully miscible, 4 ℃ refrigerator, store overnight. 60°C, remove the solvent by rotary evaporat...

Embodiment 2

[0027] The natural essential oil nano liposome (EO-NPs-Lps) preservative is fully mixed with unprocessed fresh sturgeon caviar, and the concentration of the natural essential oil nano liposome preservative in the sturgeon caviar is 0.5wt%. Put it into a packaging bag, vacuum pack or modified atmosphere pack, and refrigerate at 4°C.

[0028] (1) The above samples were taken at different times for the determination of microbial content. The storage period of the product obtained by the above method reaches 30 to 90 days. The obtained caviar basically has no strong fishy smell, and the change curve of the number of colonies, see figure 2 .

[0029] (2) The DPPH free radical scavenging ability test of the antistaling agent comprises the following steps: 0.005 g of the antistaling agent is dissolved in a 100 mL volumetric flask with ultrapure water. Accurately weigh 0.0080g DPPH into a 100mL brown volumetric flask with a precision balance, dissolve with absolute ethanol and set...

Embodiment 3

[0035] The natural essential oil nano liposome (EO-NPs-Lps) preservative is fully mixed with unprocessed fresh sturgeon caviar, and the concentration of the natural essential oil nano liposome preservative in the sturgeon caviar is 1wt%. In packaging bags, vacuum packaging or modified atmosphere packaging, refrigerated at 4°C.

[0036] (1) The above samples were taken at different times for the determination of microbial content. The storage period of the product obtained by the above method reaches 45 to 140 days. The obtained caviar basically has no strong fishy smell, and the change curve of the number of colonies, see figure 2 .

[0037] (2) The DPPH free radical scavenging ability test of the antistaling agent comprises the following steps: 0.01 g of the antistaling agent is dissolved in a 100 mL volumetric flask with ultrapure water. Accurately weigh 0.0080g DPPH into a 100mL brown volumetric flask with a precision balance, dissolve with absolute ethanol and set the ...

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Abstract

The invention discloses application of a natural essential oil nano-liposome (EO-NPs-Lps) preservative in storage of beluga caviar. A preparation method of the natural essential oil nano-liposome preservative comprises the following steps: (1) stirring and heating natural plant essential oil, stopping heating after a period of time, and carrying out cooling to room temperature; filtering and collecting filtrate to obtain natural essential oil micro-particle liquid; (2) dissolving the natural essential oil micro-particle liquid in ethanol, mixing with lecithin, carrying out magnetic stirring atroom temperature, carrying out mixing and dissolving fully, and storing the mixture at 4 DEG C for 12 to 24 hours; carrying out heating and removing a solvent under reduced pressure, dispersing the product in deionized water, performing dynamic ultrahigh-pressure micro-jet treatment, and performing freeze drying to obtain the natural essential oil nano-liposome preservative. The natural essentialoil nano-liposome has the effects of preserving freshness, preventing corrosion and resisting oxidation, and can delay the quality reduction speed of caviar; and meanwhile, the natural essential oilnano-liposome also has a health-care effect. The processing method is simple and convenient, the equipment investment is low, and the natural essential oil nano-liposome preservative is safe and low in production cost.

Description

technical field [0001] The invention belongs to the related technical fields of food preservatives, aquatic product storage and fresh-keeping, nano-materials, etc., and specifically relates to a preparation method of a natural essential oil nano-liposome preservative and its application in sturgeon caviar food. Background technique [0002] my country is one of the countries with the most varieties of sturgeon, so the development of sturgeon products in my country has the advantage of resource conditions. Sturgeon caviar (Caviar), also known as caviar, is generally made from sturgeon roe after being lightly salted. It is often compared to "black soft gold" because of its rich nutrients such as EPA, DHA, EPA and DHA, and omega 3 polyunsaturated fatty acids. As a high-end consumer product in the international market, caviar has further expanded its consumption market in my country in recent years. In addition, the application of caviar in the fields of health care products a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20
CPCA23B4/20A23V2002/00
Inventor 石玉刚李栋辉张杨林森
Owner ZHEJIANG GONGSHANG UNIVERSITY