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Preparation method and application of ginger essential oil nano-emulsion hydrogel

A technology of ginger essential oil and nanoemulsion, which is applied in the preservation of food ingredients as antimicrobial, preservation of meat/fish with chemicals, food science, etc., can solve problems such as inconsistency with consumers and restricting the application of delivery vehicles.

Active Publication Date: 2021-09-03
JIANGSU ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Although these alcohol solutions can be removed by anti-solvent precipitation or spray / freeze drying in the later stage, they still do not meet the concept of "green consumption" by consumers
At the same time, the redispersibility and stability of Zein nanoparticles in aqueous systems is still a huge challenge, which limits its application as a delivery vehicle.

Method used

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  • Preparation method and application of ginger essential oil nano-emulsion hydrogel
  • Preparation method and application of ginger essential oil nano-emulsion hydrogel
  • Preparation method and application of ginger essential oil nano-emulsion hydrogel

Examples

Experimental program
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Embodiment 1

[0044] Embodiment 1 Preparation of ginger essential oil nanoemulsion (GEON).

[0045] Zein (≥92%) and ginger essential oil (≥90%) were purchased from Yifeixue Reagent Co., Ltd., and NaCas (≥90%) was purchased from Suo Laibao Reagent Co., Ltd. Weigh 2 g of Zein and NaCas sample powders and dissolve them in 100 mL of pure water at 25°C. Use 3M NaOH (the same below) to raise the pH of the two to 11.5, which is the lowest pH for dissolving Zein. Then both protein solutions were magnetically stirred at 600 rpm for 2 h. GEO deprotonation reference Wang et al. method with minor modifications. Add 2mL of GEO and 18mL of NaOH to the Erlenmeyer flask successively to obtain the GEO mixture, heat it at 120°C for 15min, take it out, and cool to room temperature. Next, the protein solutions of Zein and NaCas were mixed in different volume ratios to obtain mixed protein solutions with Zein / NaCas mass ratios of 0:1, 1:1, 1:2, and 2:1. After magnetically stirring at a speed of 600 rpm for...

Embodiment 2

[0068] Example 2 Preparation of ginger essential oil nanoemulsion hydrogel.

[0069] (1) Preparation of nanoemulsion hydrogel.

[0070] (1) Preparation of MFC: Weigh 40g of NaOH and dissolve it in 340mL of pure water to prepare NaOH solution. 20 g of microcrystalline cellulose (MCC) was added to the NaOH solution, placed in a water bath at 60° C., magnetically stirred at 300 rpm for 2 h, and cooled to room temperature. The sample was placed in a centrifuge and centrifuged at 8000rpm for 5min, the precipitate was retained, and it was repeatedly suction-filtered with pure water (the pore size of the filter membrane was 10 μm) until the sample showed neutrality. Then disperse the sample evenly with 1000mL pure water, and perform high-pressure homogenization on the sample under the condition of 15000PSI to obtain a milky white microfibrillated cellulose (MFC) suspension, which is placed in a 4°C refrigerator for later use.

[0071] (2) The preparation of DAMFC: take by weighing ...

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Abstract

The invention discloses a preparation method of ginger essential oil nano-emulsion hydrogel. The method comprises the following steps: preparing ginger essential oil nano-emulsion (GEON) composed of Zein and NaCas, and further preparing the ginger essential oil nano-emulsion into nano-emulsion hydrogel to improve the gelation time, antibacterial ability and action time of the ginger essential oil nano-emulsion hydrogel. An aldehyde group on a DAMFC molecular chain and an amino group on a CMCS molecular chain are subjected to a Schiif alkali reaction to form hydrogel; then, GEON is used as a solvent to prepare GEONH together with DAMFC and CMCS, and the addition amount of DAMFC is used as a variable to regulate and control the structure and performance of GEONH; after the hydrogel is combined with GEON, the antibacterial rates of the prepared hydrogel on three bacteria are all increased to about 99%, wherein the antibacterial rate on S. aureus is increased to the maximum extent, which shows that a synergistic effect is generated between GEON and CMCS. Therefore, the GEONH can obviously inhibit the growth of common putrefying bacteria in meat products such as E.coli and S.aureus, is expected to be applied to the field of preservation and fresh keeping of low-temperature meat products, and prolongs the shelf life.

Description

technical field [0001] The invention belongs to the field of food processing materials, and in particular relates to a preparation method and application of ginger essential oil nanoemulsion hydrogel. Background technique [0002] Emulsification imparts smaller size and greater surface area to essential oils, thereby enhancing their physicochemical properties. The colloidal system of nanoemulsions can not only better protect nutrients, but also improve the stability, water solubility and bioavailability of essential oils, mask their pungent odor and reduce the impact on the sensory properties of food. In general, the emulsification properties of nanoemulsions (such as particle size, potential, embedding rate, and stability, etc.) are controlled by the type of emulsifier and emulsification technology. On the one hand, high-energy emulsification technology requires large mechanical energy and low energy utilization rate, so the cost of equipment required for production is rel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08J3/075C08L89/00C08L91/00C08L1/04C08L5/08A23B4/20
CPCC08J3/075A23B4/20A23V2002/00C08J2389/00C08J2489/00C08J2491/00C08J2401/04C08J2405/08A23V2200/10A23V2250/21
Inventor 孙芝兰唐敏敏刘芳诸永志王道营张新笑李坤朋严敏
Owner JIANGSU ACAD OF AGRI SCI