Biopolymer interface in-situ self-assembly stable compound essential oil emulsion and preparation method and application thereof

By using a whey protein isolate-sodium caseinate-stevioside complex to self-assemble into a stable composite interfacial film at the oil-water interface, the instability and antibacterial properties of nanoemulsions are solved, resulting in a compound essential oil emulsion with high stability and broad-spectrum antibacterial activity, suitable for food preservation.

CN118452391BActive Publication Date: 2026-07-21OCEAN UNIV OF CHINA +1
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
OCEAN UNIV OF CHINA
Filing Date
2024-07-11
Publication Date
2026-07-21

AI Technical Summary

Technical Problem

Existing nanoemulsion systems are prone to Ostwald ripening and instability during storage, which affects the antibacterial effect of essential oils. Furthermore, traditional emulsifiers are not adapted to the green and healthy development trend of the food industry.

Method used

A whey protein isolate-sodium caseinate-stevioside complex was used as an emulsifier. Through non-covalent supramolecular interactions, a mixed adsorption layer was formed in situ at the oil-water interface, creating a composite interfacial film that combines rigidity and flexibility, thereby improving the stability and antibacterial properties of the nanoemulsion.

Benefits of technology

The prepared compound essential oil emulsion has long-term stability and broad-spectrum antibacterial properties, showing significant antibacterial performance against microorganisms such as Staphylococcus aureus, Escherichia coli and Candida albicans. It is suitable for food preservation, and the raw materials are readily available and inexpensive, making it suitable for industrial production.

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Abstract

The application discloses a compound essential oil emulsion based on in-situ self-assembly of biopolymer interface and a preparation method thereof. In the preparation method, whey protein isolate, sodium caseinate and stevioside at the oil-water interface are driven by non-covalent supramolecular interaction to self-assemble into two-phase wettable complexes, spontaneously adsorbed at the interface to form a mixed adsorption layer, and generate a complex interface film with stable viscoelasticity and interface relaxation phenomenon, thereby effectively improving the stability of the nano-emulsion system. In addition, without adding Ostwald ripening inhibitors, by compounding thyme essential oil and relatively non-polar rosemary essential oil, the two complement each other, and a compound essential oil emulsion with high stability and broad-spectrum antibacterial property is obtained. The application can not only provide a natural and green food-grade emulsifier for the food industry, but also provide a new solution for controlling bacterial and fungal contamination during the storage of fresh products, dairy products, meat products and the like.
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