Antibacterial microcapsule capable of controllably releasing cinnamyl aldehyde and preparation method thereof

A technology of cinnamaldehyde and microcapsules, which is applied in the fields of food, medicine and chemical industry, can solve the problems of cumbersome steps, loss of cinnamaldehyde, high equipment cost, etc., and achieve the effects of simple preparation process, prolonged release time and low cost

Active Publication Date: 2022-05-24
SOUTH CHINA UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The method steps are cumbersome, the cost of raw materials and equipment is high, and the spray drying stage needs to experience a high temperature of 150 ° C, resulting in the loss of part of the cinnamaldehyde

Method used

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  • Antibacterial microcapsule capable of controllably releasing cinnamyl aldehyde and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0063] (1) Preparation of hollow V-starch

[0064] 10 g of starch was dispersed in 70 g of ethanol aqueous solution (40%, w / w), and 50 g of 3M NaOH solution was added dropwise at a speed of 4 g / min. After stirring for 30 min, slowly add 20 g of ethanol aqueous solution (40%, w / w) to the starch milk dropwise at room temperature, and centrifuge at 8000 g for 10 min;

[0065] The obtained precipitate was washed twice with ethanol aqueous solution (40%, w / w) and dispersed, neutralized with 3M ethanolic hydrochloric acid solution, centrifuged, and then washed with ethanol aqueous solution (80%, w / w) and absolute ethanol respectively. After each washing once, the obtained starch was dried in an oven at 40°C, pulverized and sieved to obtain hollow V-shaped starch;

[0066] (2) Preparation of antibacterial microcapsules by embedding cinnamaldehyde in hollow V-starch

[0067] 2 g of hollow V-starch was dispersed in absolute ethanol containing 2 g of cinnamaldehyde, and then 16 g of d...

Embodiment 2

[0072] (1) Preparation of hollow V-starch

[0073] 10 g of starch was dispersed in 70 g of ethanol aqueous solution (40%, w / w), and 50 g of 3M NaOH solution was added dropwise at a speed of 4 g / min. After stirring for 30 min, slowly add 20 g of ethanol aqueous solution (40%, w / w) to the starch milk dropwise at room temperature, and centrifuge at 8000 g for 10 min;

[0074] The obtained precipitate was washed twice with ethanol aqueous solution (40%, w / w) and dispersed, neutralized with 3M ethanolic hydrochloric acid solution, centrifuged, and then washed with ethanol aqueous solution (80%, w / w) and absolute ethanol respectively. After each washing once, the obtained starch was dried in an oven at 40°C, pulverized and sieved to obtain hollow V-shaped starch;

[0075] (2) Preparation of antibacterial microcapsules by embedding cinnamaldehyde in hollow V-starch

[0076] 2 g of hollow V-starch was dispersed in absolute ethanol containing 2 g of cinnamaldehyde, and then 20 g of d...

Embodiment 3

[0079] (1) Preparation of hollow V-starch

[0080] 10 g of starch was dispersed in 70 g of ethanol aqueous solution (40%, w / w), and 50 g of 3M NaOH solution was added dropwise at a speed of 4 g / min. After stirring for 30 min, slowly add 20 g of ethanol aqueous solution (40%, w / w) to the starch milk dropwise at room temperature, and centrifuge at 8000 g for 10 min;

[0081] The obtained precipitate was washed twice with ethanol aqueous solution (40%, w / w) and dispersed, neutralized with 3M ethanolic hydrochloric acid solution, centrifuged, and then washed with ethanol aqueous solution (80%, w / w) and absolute ethanol respectively. After each washing once, the obtained starch was dried in an oven at 40°C, pulverized and sieved to obtain hollow V-shaped starch;

[0082] (2) Preparation of antibacterial microcapsules by embedding cinnamaldehyde in hollow V-starch

[0083] 2 g of hollow V-starch was dispersed in absolute ethanol containing 2 g of cinnamaldehyde, and then 12 g of d...

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Abstract

The invention discloses an antibacterial microcapsule capable of controllably releasing cinnamyl aldehyde and a preparation method of the antibacterial microcapsule. The preparation method comprises the following steps: dispersing starch in an ethanol aqueous solution 1, and dropwise adding a NaOH solution; stirring, dropwise adding an ethanol water solution 2, and centrifuging; washing and dispersing by using an ethanol water solution 3, neutralizing and centrifuging by using an ethanol hydrochloric acid solution, washing once by using an ethanol water solution 4 and absolute ethyl alcohol respectively, drying, crushing and sieving to obtain hollow V-shaped starch; the preparation method comprises the following steps: dispersing cinnamyl aldehyde in absolute ethyl alcohol containing cinnamyl aldehyde, and then adding deionized water until the mass concentration of the ethyl alcohol is 40-60%; and sealing and stirring, cooling to room temperature, centrifuging, washing and drying to obtain the antibacterial microcapsule. The prepared microcapsule can efficiently package cinnamyl aldehyde (62.38 mg / g), has an excellent controlled release effect (continuous release for 3 weeks at normal temperature) on cinnamyl aldehyde, and can remarkably inhibit growth of staphylococcus aureus and escherichia coli (the diameter of an inhibition zone reaches 12 mm).

Description

technical field [0001] The invention belongs to the fields of food, medicine and chemical industry, and particularly relates to an antibacterial microcapsule with controllable release of cinnamaldehyde and a preparation method thereof. Background technique [0002] In recent years, with the increasing demand for green resources of natural origin and related sustainable and healthier products, essential oils from aromatic plants have received great attention. Essential oils are natural antibacterial agents with great potential for applications in the food, pharmaceutical and cosmetic industries. Cinnamaldehyde (3-phenyl-2-propenal) is a low molecular weight hydrophobic aromatic aldehyde and is the main active component of cinnamon essential oil. In addition to providing a cinnamon flavor, cinnamaldehyde has very excellent antibacterial, antioxidant, antifungal and anti-inflammatory activities. Its safety and efficacy have been certified by the FAO / WHO Expert Committee on Fo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): B01J13/04A01N35/02A01N25/28A01P1/00A01P3/00A61K31/11A61P31/04A61P31/10
CPCB01J13/04B01J13/043A01N35/02A01N25/28A61K31/11A61P31/04A61P31/10Y02A50/30
Inventor 黄强高晴何若岚张斌扶雄
Owner SOUTH CHINA UNIV OF TECH
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