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Emulsion film and preparation method thereof

An emulsion and film technology, applied in the field of emulsion film and its preparation, can solve problems such as poor moisture barrier properties, and achieve the effects of strong anti-oxidation ability, improved stability and good waterproof performance

Pending Publication Date: 2021-12-28
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented technology provides various benefits such as high content levels of nutrients including vitamins A, D2, E1, Cys, Glu, Phe, Laminarin, Curdium, which are important ingredients found naturally occurring on plants called turmeric or rhizome. These vegetables have excellent physical and chemical qualities that help maintain their taste and texture over time without losing them due to decomposition caused by external factors like light exposure during storage. Additionally, this new type of plant contains these components - just one part of it – makes sure they don't affect any others when eaten properly. Overall, this technology improves the production process and quality control of Turmeric crude oil containing compositions.

Problems solved by technology

This patented technical problem addressed in this patents relates to improving the stability and effectiveness of currylene when added directly onto various materials like vegetable fats/vegetables. Current methods involve adding surfactants or encapsulating them within liposomes made from triaccharides called tetraose sugars. These techniques result in decreased activity levels compared to pure curie acid molecules.

Method used

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  • Emulsion film and preparation method thereof
  • Emulsion film and preparation method thereof
  • Emulsion film and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] (1) Soak soybeans in deionized water at 4°C for 18 hours at a solid-to-liquid ratio of 1:5 (w / v). Soaked soybeans were ground in a tissue breaker for 8 minutes, wherein the solid-liquid ratio of soybeans to deionized water was 1:9 (w / v). Pass the pulverized mixture through three layers of degreasing gauze to remove the okara, and collect the filtrate. Mix sucrose and filtrate at a ratio of 1:4 (w / v) to liquid, and stir in an ice-water bath for 10 min, adjust the pH value to 7.0 with 1M NaOH, and centrifuge at 25,000×g for 30 min at 4°C to collect the rich The upper creamy layer of soybean oil bodies.

[0036] (2) In order to further purify the soybean oil bodies, dissolve the supernatant collected in step (1) in 20% (w / w) sucrose solution with a solid-liquid ratio of 1:8 (w / v), and adjust the pH value again to 7.0, then centrifuge at 25000×g for 30 min at 4°C to collect the soybean oil bodies in the upper layer, and repeat this step (2) once.

[0037] (3) Dissolve th...

Embodiment 2

[0042] (1) Soak soybeans in deionized water at 4°C for 18 hours at a solid-to-liquid ratio of 1:5 (w / v). Soaked soybeans were ground in a tissue breaker for 8 minutes, wherein the solid-liquid ratio of soybeans to deionized water was 1:9 (w / v). Pass the pulverized mixture through three layers of degreasing gauze to remove the okara, and collect the filtrate. Mix sucrose and filtrate at a ratio of 1:4 (w / v) to liquid, and stir in an ice-water bath for 10 min, adjust the pH value to 9.0 with 1M NaOH, and centrifuge at 25,000×g for 30 min at 4°C to collect the rich The upper creamy layer of soybean oil bodies.

[0043] (2) In order to further purify the soybean oil bodies, dissolve the supernatant collected in step (1) in 20% (w / w) sucrose solution with a solid-liquid ratio of 1:8 (w / v), and adjust the pH value again to 9.0, then centrifuge at 25,000×g for 30 min at 4°C to collect the soybean oil bodies in the upper layer, and repeat this step (2) once.

[0044] (3) Dissolve t...

Embodiment 3

[0049] (1) Soak soybeans in deionized water at 4°C for 18 hours at a solid-to-liquid ratio of 1:5 (w / v). Soaked soybeans were ground in a tissue breaker for 8 minutes, wherein the solid-liquid ratio of soybeans to deionized water was 1:9 (w / v). Pass the pulverized mixture through three layers of degreasing gauze to remove the okara, and collect the filtrate. Mix sucrose and filtrate at a ratio of 1:4 (w / v) to liquid, and stir in an ice-water bath for 10 min, adjust the pH value to 11.0 with 1M NaOH, and centrifuge at 25,000×g for 30 min at 4°C to collect the rich The upper creamy layer of soybean oil bodies.

[0050] (2) In order to further purify the soybean oil bodies, dissolve the supernatant collected in step (1) in 20% (w / w) sucrose solution with a solid-liquid ratio of 1:8 (w / v), and adjust the pH value again to 11.0, then centrifuge at 25000×g for 30 min at 4°C to collect the soybean oil bodies in the upper layer, and repeat this step (2) once.

[0051] (3) Dissolve ...

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Abstract

The invention discloses an emulsion film and a preparation method thereof, and belongs to the technical field of food packaging materials. According to the invention, curcumin emulsion is stabilized by natural soybean oil to improve the stability of curcumin, composite natural edible biomacromolecule carboxymethyl chitosan and glycerol are used as plasticizers, and a film is prepared by a solution tape casting method, and has good mechanical properties and moisture and oxygen barrier properties; and the oil body is rich in polyunsaturated fatty acid, phytosterol, tocopherol, carotenoid, oleosin and other components beneficial to human health, curcumin also provides antioxidant and antibacterial activity, carboxymethyl chitosan has relatively strong film-forming property, biocompatibility, degradability and antibacterial activity and is non-toxic, so that the prepared film can be applied to packaging and fresh keeping of food, has the effects of delaying deterioration of products and prolonging the shelf life, and ensures the quality and safety of the food.

Description

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Claims

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Application Information

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Owner NORTHEAST AGRICULTURAL UNIVERSITY
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