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Black pepper essential oil nanoemulsion as well as preparation method and application thereof

A technology of black pepper essential oil and nanoemulsion, which is applied in the field of fruit antibacterial agents, can solve the problems of limited fresh-keeping effect and restricting the effect of fruit fresh-keeping, and achieve good antibacterial properties, low cost and excellent use effect

Pending Publication Date: 2022-06-24
HAINAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But these fresh-keeping technologies either require expensive equipment, or have limited fresh-keeping effects, which greatly restrict the effect of fruit fresh-keeping

Method used

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  • Black pepper essential oil nanoemulsion as well as preparation method and application thereof
  • Black pepper essential oil nanoemulsion as well as preparation method and application thereof
  • Black pepper essential oil nanoemulsion as well as preparation method and application thereof

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Experimental program
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preparation example Construction

[0034] The present invention also provides a kind of preparation method of fruit preservative, comprises the steps:

[0035] (1) chitosan and acetic acid aqueous solution are mixed, obtain chitosan solution;

[0036] (2) Chitosan solution and black pepper essential oil nanoemulsion are mixed to obtain fruit preservative.

[0037] In the present invention, the volume concentration of the aqueous acetic acid solution in step (1) is preferably 0.5-1.5%, more preferably 1%.

[0038] In the present invention, the dosage ratio of chitosan and acetic acid aqueous solution in step (1) is preferably 13-17g:0.8-1.2L, more preferably 15g:1L.

[0039] In the present invention, the volume ratio of chitosan solution and black pepper essential oil nanoemulsion in step (2) is preferably 13-17:1, more preferably 15:1.

[0040] The invention also provides the fruit fresh-keeping agent prepared by the preparation method.

Embodiment 1

[0043] 1. Preparation of black pepper essential oil nanoemulsion

[0044] According to the mass ratio of 3 parts of black pepper essential oil, 1.5 parts of Tween 80, 1 part of glycerin, and 95 parts of water, black pepper essential oil, Tween 80, glycerin and water were mixed, and black pepper was obtained after ultrasonication at 240w for 20 minutes. Pepper essential oil nanoemulsion.

[0045] 2. Preparation of fruit preservative containing black pepper essential oil nanoemulsion

[0046] (1) Chitosan and volumetric concentration are 1% acetic acid aqueous solution and mix according to the dosage ratio of 13g:0.8L, obtain chitosan solution;

[0047] (2) The chitosan solution and black pepper essential oil nanoemulsion were mixed according to the volume ratio of 13:1 to obtain the fruit preservative.

Embodiment 2

[0049] 1. Preparation of black pepper essential oil nanoemulsion

[0050] According to the mass ratio of 6 parts of black pepper essential oil, 803.5 parts of Span, 1.5 parts of n-butanol, and 95 parts of water, mix black pepper essential oil, Span 80, n-butanol and water, and obtain black pepper after ultrasonication at 400w for 10 minutes Essential oil nanoemulsion.

[0051] 2. Preparation of fruit preservative containing black pepper essential oil nanoemulsion

[0052] (1) Chitosan and volumetric concentration are 1% acetic acid aqueous solution to mix according to the dosage ratio of 17g:1.2L, obtain chitosan solution;

[0053] (2) The chitosan solution and black pepper essential oil nanoemulsion were mixed according to the volume ratio of 17:1 to obtain the fruit preservative.

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Abstract

The invention relates to the technical field of fruit bacteriostatic agents. The invention provides a black pepper essential oil nanoemulsion as well as a preparation method and application thereof. The black pepper essential oil nanoemulsion is prepared from the following raw materials in parts by weight: 3-6 parts of black pepper essential oil, 1.5-3.5 parts of a surfactant, 1-1.5 parts of a cosurfactant and 85-95 parts of water. The black pepper essential oil nanoemulsion disclosed by the invention has good antibacterial activity and can be prepared into a fruit preservative. The source is wide, the cost is low, the use is convenient, and the use effect is excellent.

Description

Technical field [0001] The invention relates to the technical field of fruit antibacterial agents, and in particular to a black pepper essential oil nanoemulsion and its preparation method and application. Background technique [0002] Fruits are natural nutritious foods that contain a variety of nutrients needed for human life. However, fruit production has strong seasonality, regionality and the perishability of the fruit itself, which conflicts with the diversity of consumers' needs for fruits and the urgency of off-season adjustments. Due to insufficient storage capacity and imperfect preservation technology, nearly 30% of annual production is lost. [0003] The technical means used in the field of fruit preservation mainly fall into two categories: physics and chemistry. There are many new technologies derived from each category, each relying on different preservation principles. The more advanced preservation technologies mainly include critical low-temperature and h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
CPCA23B7/154A23V2002/00A23V2250/21A23V2250/1842A23V2250/082A23V2250/511
Inventor 潘永贵聂煜冬
Owner HAINAN UNIVERSITY