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Cinnamaldehyde Pickering emulsion for inhibiting growth and toxin production of aspergillus ochraceus and preparation method thereof

A technology of Pickering emulsion and cinnamaldehyde, which is applied in the preservation of food ingredients as antimicrobials, the preservation of edible seeds, and the preservation of food ingredients as emulsifiers, can solve the problem of reducing the control effect and duration of cinnamaldehyde, and cinnamaldehyde is volatile. , unable to exert biological activity, etc.

Pending Publication Date: 2021-05-18
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to reasons such as cinnamaldehyde is volatile and oxidized, the retention time in the environment is too short to exert its biological activity, which will reduce the control effect and duration of cinnamaldehyde to a large extent.

Method used

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  • Cinnamaldehyde Pickering emulsion for inhibiting growth and toxin production of aspergillus ochraceus and preparation method thereof
  • Cinnamaldehyde Pickering emulsion for inhibiting growth and toxin production of aspergillus ochraceus and preparation method thereof
  • Cinnamaldehyde Pickering emulsion for inhibiting growth and toxin production of aspergillus ochraceus and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Embodiment 1: the preparation of cinnamaldehyde Pickering emulsion

[0039] (1) Take 0.025g chitosan, place it in a container, add 15ml of 1% (v / v) acetic acid aqueous solution, and stir with a magnetic stirrer at 1000r / min for 2h until transparent to obtain a chitosan solution;

[0040] (2) Weigh 0.5g of zein (McLean, Z822847), add it to the chitosan solution obtained in step (1), add 35ml of absolute ethanol, and stir with a magnetic stirrer at 1000r / min for 2h to obtain zein-shell polysaccharide complex liquid;

[0041] (3) the zein-chitosan composite liquid obtained in step (2) is ultrasonically 5min with a probe-type ultrasonic extractor (20mm titanium alloy probe, 1200w power), to obtain a clear and transparent solution containing zein-chitosan;

[0042] (4) Get 5.86g cinnamaldehyde, add in the solution gained in step (3), vibrate and mix immediately, pour 150ml water into the solution rapidly immediately, stir until uniform with a stirrer, and obtain the describ...

Embodiment 2

[0044] Embodiment 2: Determination of antibacterial effect of cinnamaldehyde fumigation

[0045] PDA medium: take 200g of peeled potatoes and boil for 30min, take the filtrate, add 20g of glucose and 16g of agar, dilute to 1000mL with deionized water, autoclave at 121°C for 15 minutes, cool down to about 55°C and pour on plates, 20mL per plate.

[0046] Activation of strains: Inoculate Ochrae (CGMCC No.3.4412) on PDA medium, grow at 28°C for 7 days, and store at 4°C.

[0047]Ochra spore liquid preparation: Wash the ochra spores on the plate medium with sterile water and dissolve them in 0.01% Tween 80, dilute the initial spore liquid with sterile water to a spore concentration of 1×10 6 cfu / mL.

[0048] 10 μL (1×10 6 cfu / mL) inoculated in the center of PDA medium until completely absorbed. Place 3 pieces of sterilized filter paper with a diameter of 8 mm symmetrically on the edge of the petri dish lid, put 20, 40, and 60 μL of cinnamaldehyde Pickering emulsion in different ...

Embodiment 3

[0050] Example 3: Determination of the effect of cinnamaldehyde fumigation on the growth and toxin production of Aspergillus ochrae in corn

[0051] Corn: Take 50g of corn dregs, put it into a 250mL Erlenmeyer flask, and autoclave at 121°C for 15 minutes.

[0052] Activation of strains: Inoculate Ochrae (CGMCC No.3.4412) on PDA medium, grow at 28°C for 7 days, and store at 4°C.

[0053] Ochra spore liquid preparation: Wash the ochra spores on the plate medium with sterile water and dissolve them in 0.01% Tween 80, dilute the initial spore liquid with sterile water to a spore concentration of 1×10 6 cfu / mL.

[0054] Dissolve 10 μL of ochrax suspension in 10 mL of sterile water, inoculate it in corn dregs, and mix well.

[0055] One piece of sterilized filter paper with a diameter of 16 mm was suspended and fixed in the center of the conical flask, and 300 μL of cinnamaldehyde Pickering emulsion was placed in different conical flasks to make it evenly adsorbed on the filter pa...

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Abstract

The invention discloses cinnamyl aldehyde Pickering emulsion for inhibiting growth and toxin production of aspergillus ochraceus and a preparation method thereof. In the emulsion, the content of cinnamylaldehyde is 5 to 30 g / L, the content of chitosan is 0.125 to 0.625 g / L, the content of corn protein is 2.5 to 12.5 g / L, the content of ethanol is 125 to 250 mL / L, and the content of acetic acid is 0.5 to 1.25 mL / L. Cinnamaldehyde biological resources are widely sourced in China, the production process is simple, the cost is low, and the cinnamaldehyde has volatility; the emulsion has good safety to human and livestock, and has been listed in a food additive directory (GB 2760-2014 national food safety standard - standard for use of food additives); the emulsion is novel in thought, the emulsion preparation method is simple, rapid and efficient, and the prepared cinnamylaldehyde Pickering emulsion can keep good stability in a long time and is high in practicability; and solid particles (the chitosan and the corn protein) serving as emulsifiers are wide in source, safe, non-toxic and degradable. The cinnamylaldehyde Pickering emulsion prepared by the invention has a good effect of inhibiting the growth and toxin production of the aspergillus ochraceus, and can be directly applied to mildew-proof preservation of grains.

Description

[0001] (1) Technical field [0002] The invention relates to a cinnamaldehyde Pickering emulsion capable of inhibiting the growth and toxin production of ochrax aspergillus and a preparation method thereof, belonging to the technical field of emulsion embedding and antibacterial. [0003] (2) Background technology [0004] Cinnamaldehyde (English: Cinnamaldehyde) is an aldehyde organic compound, which is a yellow viscous liquid, and exists in large quantities in plants such as cinnamon. The naturally occurring cinnamaldehyde in nature is of trans structure, and this molecule is a phenyl group connected to an acrolein, so it can be considered as an acrolein derivative. Cinnamaldehyde is a synthetic flavoring for food that is allowed to be used in GB2076-2014. It can be used to prepare flavors for meat, seasonings, oral care products, chewing gum, and candies. It can also be used as a preservative for surface-treated fresh fruits. Antiseptic preservation. The molecular formula ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3499A23L29/10A23B9/26
CPCA23L3/3499A23L29/10A23B9/26A23V2002/00A23V2200/10A23V2200/222A23V2250/511A23V2250/022A23V2250/5482A23V2250/082A23V2300/48
Inventor 王龑林威孙培龙管乐蔡铭杨开
Owner ZHEJIANG UNIV OF TECH
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