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Clove essential oil Pickering emulsion coating preservative and preparation method and use thereof

A technology of Pickering emulsion and coating preservative, which is applied in application, fruit and vegetable preservation, and food ingredients as coating agent, etc. It can solve the problems of low volatility, low bacteriostasis and antioxidant activity of clove essential oil, Insufficient bactericidal effect and other problems, to achieve the effect of reducing volatilization loss, strong bacteriostasis, and wide application range

Active Publication Date: 2021-11-30
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although clove essential oil is directly applied to food, it can play an antibacterial and antioxidant role, but its own volatility will reduce its utilization, and the high concentration of clove essential oil will cause food to have a strong special flavor of clove essential oil
Conversely, low concentrations of essential oils cannot achieve the desired bactericidal effect
In addition, the antibacterial and antioxidant activities of clove essential oil decreased rapidly with the increase of time during food refrigeration

Method used

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  • Clove essential oil Pickering emulsion coating preservative and preparation method and use thereof
  • Clove essential oil Pickering emulsion coating preservative and preparation method and use thereof
  • Clove essential oil Pickering emulsion coating preservative and preparation method and use thereof

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preparation example Construction

[0036] see figure 1 Shown, be clove essential oil Pickering emulsion coating preservative preparation technology roadmap, the present invention proposes a kind of preparation method of clove essential oil Pickering emulsion coating preservative, comprise the following steps,

[0037] Step S1, prepare 20 mg / ml zein solution with 70%-80% ethanol and zein powder, prepare 0.4-6 mg / ml sodium caseinate solution with ultrapure water and sodium caseinate, and magnetically stir 6-12h;

[0038] Step S2, drop 1ml of 20mg / ml zein solution into 10ml of 0.4-6mg / ml sodium caseinate solution dropwise, and stir magnetically at 500rpm for 30min;

[0039] Step S3, using a rotary evaporator to evaporate the ethanol in the solution at 40°C, and replace the evaporated ethanol with ultrapure water to keep the volume of the solution unchanged;

[0040] Step S4, then add 0.5%-2% v / v clove essential oil, 15000-20000rpm high-speed homogenization for 3min, to obtain clove essential oil Pickering emulsi...

Embodiment 1

[0044] Embodiment 1—control group:

[0045] The preparation method of clove essential oil Pickering emulsion coating preservative:

[0046] Step S1, 1% v / v acetic acid and chitosan prepare 1.5% w / v chitosan solution, add 20% w / w glycerin into the chitosan solution. Homogenize at 15,000 rpm for 3 minutes, and defoam with ultrasonic waves for 30 minutes to obtain a pure chitosan film (control group) preservative.

Embodiment 2

[0048] The preparation method of clove essential oil Pickering emulsion coating preservative:

[0049] Step S1, prepare 20 mg / ml zein solution with 75% ethanol and zein; prepare 4 mg / ml sodium caseinate solution with ultrapure water and sodium caseinate, and magnetically stir for 12 hours.

[0050] Step S2, 1 ml of 20 mg / ml zein solution was dropped dropwise into 10 ml of 4 mg / ml sodium caseinate solution, and magnetically stirred at 500 rpm for 30 min.

[0051] Step S3, using a rotary evaporator to evaporate ethanol in the solution at 40° C., and replace the evaporated ethanol with ultrapure water to keep the volume of the solution unchanged.

[0052] Step S4, then add 1% v / v clove essential oil, and homogenize at 15000 rpm for 3 minutes to obtain clove essential oil Pickering emulsion.

[0053] Step S5, 1% v / v acetic acid and chitosan prepare 1.5% w / v chitosan solution, add 20% w / w glycerin into the chitosan solution. Then add clove essential oil Pickering emulsion to the ...

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Abstract

The invention belongs to the field of food, and particularly relates to a clove essential oil Pickering emulsion coating preservative and a preparation method and use thereof. The preparation method comprises the following steps: preparing 20 mg / ml of a zein solution from ethanol and zein powder, preparing 0.4-6 mg / ml of a sodium caseinate solution from ultrapure water and sodium caseinate, and magnetically stirring overnight; dropwise adding 20 mg / ml of the zein solution into 0.4-6 mg / ml of the sodium caseinate solution, and magnetically stirring at 500 rpm for 30 min; evaporating the ethanol in the solution at 40 DEG C by using a rotary evaporator, wherein the evaporated ethanol is replaced by ultrapure water; adding clove essential oil and homogenizing at a high speed for 3 min to obtain a clove essential oil Pickering emulsion; and preparing a 1.5%-2% w / v chitosan solution from 1% v / v acetic acid and chitosan, adding the clove essential oil Pickering emulsion into the chitosan solution, homogenizing at a high speed for 3 min, and carrying out ultrasonic treatment for 30 min to defoam, thereby obtaining the clove essential oil Pickering emulsion coating preservative.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a clove essential oil Pickering emulsion coating preservative and a preparation method and application thereof. Background technique [0002] Plant essential oils are aromatic hydrophobic compounds produced by plants, which have safety, broad-spectrum antibacterial and antioxidant activities. So far, many plant essential oils have been used as food preservatives instead of synthetic preservatives in food preservation, and clove essential oil is a natural plant essential oil with great potential for food preservation. Clove essential oil is extracted from the trunk buds of the clove tree. Due to the presence of high concentrations of eugenol and other phenolic compounds, it has biological activity and antibacterial activity. It can denature cell proteins and chemically react with cell membrane phospholipids, thereby changing Permeability of cell membrane phospholipids. Clove esse...

Claims

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Application Information

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IPC IPC(8): A23B4/10A23B4/20A23B7/16A23B7/154A23P10/30
CPCA23B4/10A23B4/20A23B7/16A23B7/154A23P10/30A23V2002/00A23V2200/10A23V2200/22A23V2250/022A23V2250/511A23V2250/6406A23V2300/48A23V2250/5482A23V2250/21A23L3/3472Y02A40/90A23L3/3526A23L3/3544
Inventor 徐宝才花璐邓洁莹王兆明周辉
Owner HEFEI UNIV OF TECH