A double-coated nanoemulsion of clove essential oil and its preparation method and use

By making clove essential oil into Pickering emulsion and homogenizing it with high pressure, and then embedding it with carboxymethyl chitosan, the problem of insufficient durability of existing meat preservatives is solved, and the long-term preservation effect of donkey meat is achieved.

CN116584532BActive Publication Date: 2025-03-18LIAOCHENG UNIV
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Patent Information

Application Number
CN202310626024.7
Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
Filing Date
2023-05-30
Publication Date
2025-03-18
Estimated Expiration
2043-05-30

AI Technical Summary

Technical Problem

The existing meat preservatives are insufficient durability, especially the volatile nature of clove essential oil, resulting in a short shelf life, which cannot effectively extend the shelf life of donkey meat.

Method used

By making clove essential oil into Pickering emulsion, then making nanoemulsion by high-pressure homogenization method, and embedding with carboxymethyl chitosan, double coating is achieved, enhancing the stability and durability of the preservative.

Benefits of technology

It significantly extends the freshness time of donkey meat, slows down the increase in pH, the proliferation of microorganisms, and the oxidation of lipids and proteins, and maintains the quality and safety of meat.

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Abstract

The present invention belongs to the technical field of biological preservatives, and specifically relates to a double-coated nanoemulsion of clove essential oil, which comprises clove essential oil, ε-polylysine, whey protein, lecithin, and corn starch. The present invention also provides a preparation method of the nanoemulsion and its use as a donkey meat preservative. The double-coated nanoemulsion of clove essential oil of the present invention not only retains the excellent properties of the original nanoemulsion, but also slows down the increase of pH value, the proliferation of microorganisms, and the oxidation of lipids and proteins to a certain extent, and greatly prolongs the shelf life.
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