Cinnamon essential oil nano-emulsion based on acoustic resonance technology, preparation method and application

Abstract

The invention discloses cinnamon essential oil nano-emulsion based on an acoustic resonance technology, a preparation method and application, and belongs to the technical field of bacteriostatic agent nano-emulsion. According to the cinnamon essential oil nano-emulsion provided by the invention, the cinnamon essential oil mixture is subjected to embedding treatment through an acoustic resonance technology, and the oil-in-water type cinnamon essential oil nano-emulsion is obtained, so that the stability of the cinnamon essential oil is effectively improved, and the solubility and the application feasibility of the cinnamon essential oil in a high-water-content food system are also improved. According to the preparation method provided by the invention, embedding treatment is carried out under an acoustic resonance technology, and compared with a traditional nano-emulsification technology, an oil phase, a water phase and an emulsifier can be directly and uniformly mixed without premixing treatment; meanwhile, the acoustic resonance process can be carried out under the normal temperature condition, and low temperature does not need to be kept; the whole process is carried out under a closed condition, the waste of the feed liquid is not easily caused, and the preparation method has the advantages of simple process, convenience in operation, low energy consumption and less waste.

Description

Technical Field

[0001] The invention relates to the technical field of antibacterial agent nanoemulsions, and in particular to a cinnamon essential oil nanoemulsion based on acoustic resonance technology. Background Art

[0002] In the processing, transportation and storage of food, microbial contamination is always an issue that cannot be ignored.

[0003] Cinnamon essential oil, a natural oily liquid derived from cinnamon bark, cinnamon twigs and cinnamon leaves, has shown great application potential in the field of food preservation due to its unique broad-spectrum antibacterial activity. Its main components such as cinnamaldehyde, 3-(2-methoxyphenyl)-2-propenal and coumarin can effectively inhibit the growth and reproduction of a variety of foodborne harmful bacteria including Staphylococcus aureus, Escherichia coli, Salmonella, Listeria monocytogenes, yeast and mold, thereby significantly improving the safety of food and effectively extending its shelf life. However, in practical applications, cinnamon essential oil faces multiple challenges such as poor stability, high volatility and susceptibility to environmental factors. These limitations seriously restrict its widespread application in the food industry.

[0004] At present, in order to overcome the application limitations of cinnamon essential oil, cinnamon essential oil nanoemulsion embedding technology is regarded as an effective solution. Through this technology, the water solubility, stability and antibacterial activity of cinnamon essential oil can be significantly improved. However, the existing nanoemulsion preparation methods, such as high-pressure homogenization and ultrasonic emulsification, have the defects of cumbersome steps, high sample loss rate and demanding operating conditions. Specifically, these methods need to form a coarse emulsion by high-speed shearing during the preparation process, and then further perform nanoemulsification. This process is not only time-consuming and labor-intensive, but also easily leads to a large loss of samples, thereby increasing production costs and limiting production efficiency.

[0005] Therefore, how to provide a more convenient and efficient preparation method to replace the traditional preparation method has become a technical problem that needs to be urgently overcome by technicians in this field. Summary of the invention

[0006] The purpose of the present invention is to provide a cinnamon essential oil nanoemulsion based on acoustic resonance technology, a preparation method and an application thereof, so as to overcome the problems of low production efficiency caused by complicated steps, high sample loss rate and harsh operating conditions in traditional preparation methods.

[0007] The present invention solves the above technical problems through the following technical solutions: The invention discloses a cinnamon essential oil nanoemulsion based on acoustic resonance technology. The cinnamon essential oil nanoemulsion is prepared by using a cinnamon essential oil mixture, wherein the cinnamon essential oil nanoemulsion is an oil-in-water cinnamon essential oil nanoemulsion, and the oil-in-water cinnamon essential oil nanoemulsion is obtained by embedding a cinnamon essential oil mixture through the acoustic resonance technology. The cinnamon essential oil mixture comprises cinnamon essential oil, an emulsifier and deionized water.

[0008] A further improvement of the present invention is that the emulsifier is tea saponin.

[0009] A further improvement of the present invention is that the purity of cinnamon essential oil is 98 wt %.

[0010] A further improvement of the present invention is that the particle size of the cinnamon essential oil nanoemulsion is 98.32-258.03 nm.

[0011] The present invention is further improved in that, in the cinnamon essential oil mixture, the cinnamon essential oil is 2.5-7.5 parts, the emulsifier is 2.0-3.0 parts, and the deionized water is 89.5-95.5 parts, calculated by weight.

[0012] The present invention also provides a method for preparing a cinnamon essential oil nanoemulsion based on acoustic resonance technology, which is used to prepare the cinnamon essential oil nanoemulsion as described above, comprising the following steps: Step 1, preparing a cinnamon essential oil mixture: mixing cinnamon essential oil, an emulsifier and deionized water to obtain a cinnamon essential oil mixture; Step 2: Acoustic resonance technology treatment: Add the cinnamon essential oil mixture into a closed reaction container, perform embedding treatment under the acoustic resonance technology, and obtain the cinnamon essential oil nanoemulsion.

[0013] A further improvement of the present invention is that the acceleration of the acoustic resonance technology is 40-70 m / s².

[0014] A further improvement of the present invention is that the resonance time of the acoustic resonance technology is 10-20 minutes.

[0015] The invention also provides a cinnamon essential oil nanoemulsion for inhibiting Escherichia coli, Staphylococcus aureus and Listeria monocytogenes.

[0016] The invention also provides an antibacterial application of the cinnamon essential oil nanoemulsion in food preservation, food packaging, pet food and livestock and poultry feed.

[0017] Compared with the prior art, the positive and progressive effects of the present invention are: The cinnamon essential oil nanoemulsion based on acoustic resonance technology provided by the present invention is obtained by embedding a cinnamon essential oil mixture through the acoustic resonance technology to obtain an oil-in-water cinnamon essential oil nanoemulsion, which not only effectively improves the stability of the cinnamon essential oil, but also improves its solubility and application feasibility in a high-water content food system.

[0018] Furthermore, the natural surfactant tea saponin is used as an emulsifier to maintain the balance of the water-oil system. Compared with artificial emulsifiers, tea saponin has the characteristics of natural origin, mild nature and high safety.

[0019] Furthermore, the dosage of tea saponin is relatively low, at 2.0-3.0%, which can effectively reduce the potential health risks of chemical synthetic emulsifiers and is more conducive to its application in food.

[0020] The method for preparing a cinnamon essential oil nanoemulsion based on acoustic resonance technology provided by the present invention performs embedding treatment under the acoustic resonance technology. Compared with the traditional nanoemulsification technology (such as ultrasonic emulsification method and high-pressure homogenization method), the oil phase, the water phase and the emulsifier can be directly and evenly mixed without premixing treatment; at the same time, the acoustic resonance process can be carried out under normal temperature conditions without maintaining a low temperature; the entire process is carried out under closed conditions, and it is not easy to cause waste of feed liquid. The preparation method has the advantages of simple process, convenient operation, low energy consumption and less waste. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] The drawings in the specification are used to provide further understanding of the present invention and constitute a part of the present invention. The schematic embodiments of the present invention and their descriptions are used to explain the present invention and do not constitute improper limitations on the present invention.

[0022] Figure 1 This is a particle size diagram of a cinnamon essential oil nanoemulsion based on acoustic resonance technology of the present invention; Figure 2 It is a schematic diagram showing the effect of the essential oil ratio on the average particle size of cinnamon essential oil nanoemulsion in the single factor experiment of the present invention; Figure 3 It is a schematic diagram of the effect of acceleration on the average particle size of cinnamon essential oil nanoemulsion in the single factor experiment of the present invention; Figure 4 It is a schematic diagram showing the effect of resonance time on the average particle size of cinnamon essential oil nanoemulsion in the single factor experiment of the present invention; Figure 5 It is a schematic diagram showing the effect of the emulsifier ratio on the average particle size of the cinnamon essential oil nanoemulsion in the single factor experiment of the present invention; Figure 6The present invention is a schematic diagram of the effect of multi-factor interaction on the average particle size of cinnamon essential oil nanoemulsion in the response surface test, wherein Figure (a) is a schematic diagram of the effect of the interaction between the essential oil ratio and the emulsifier ratio on the average particle size of the nanoemulsion; Figure (b) is a schematic diagram of the effect of the interaction between the essential oil ratio and the acceleration on the average particle size of the nanoemulsion; Figure 7 Schematic diagrams of the effect of the cinnamon essential oil nanoemulsion of the present invention on the growth curve of foodborne pathogens, wherein Figure (a) is a schematic diagram of the effect of the cinnamon essential oil nanoemulsion on the growth curve of Staphylococcus aureus; Figure (b) is a schematic diagram of the effect of the cinnamon essential oil nanoemulsion on the growth curve of Escherichia coli; Figure (c) is a schematic diagram of the effect of the cinnamon essential oil nanoemulsion on the growth curve of Listeria monocytogenes; Figure 8 This is a scanning electron microscope result diagram of Staphylococcus aureus treated with cinnamon essential oil nanoemulsion at 0 MIC concentration of the present invention; Fig. 9 This is a scanning electron microscope result of treating Staphylococcus aureus with the cinnamon essential oil nanoemulsion at a concentration of 8 MIC of the present invention. DETAILED DESCRIPTION

[0023] In order to make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Generally, the components of the embodiments of the present invention described and shown in the drawings here can be arranged and designed in various different configurations.

[0024] Therefore, the following detailed description of the embodiments of the present invention provided in the accompanying drawings is not intended to limit the scope of the invention claimed for protection, but merely represents selected embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0025] The present invention is further described in detail below in conjunction with the accompanying drawings and specific embodiments, which are intended to explain the present invention rather than to limit it.

[0026] The invention discloses a cinnamon essential oil nanoemulsion based on acoustic resonance technology. The cinnamon essential oil nanoemulsion is prepared by using a cinnamon essential oil mixture, wherein the cinnamon essential oil nanoemulsion is an oil-in-water cinnamon essential oil nanoemulsion, and the oil-in-water cinnamon essential oil nanoemulsion is obtained by embedding a cinnamon essential oil mixture through the acoustic resonance technology. The cinnamon essential oil mixture comprises cinnamon essential oil, an emulsifier and deionized water.

[0027] The cinnamon essential oil nanoemulsion based on acoustic resonance technology provided by the present invention is obtained by embedding a cinnamon essential oil mixture through the acoustic resonance technology to obtain an oil-in-water cinnamon essential oil nanoemulsion, which not only effectively improves the stability of the cinnamon essential oil, but also improves its solubility and application feasibility in a high-water content food system.

[0028] Specifically, the emulsifier is tea saponin.

[0029] The natural surfactant tea saponin is used as an emulsifier to maintain the balance of the water-oil system. Compared with artificial emulsifiers, tea saponin has the characteristics of natural origin, mild nature and high safety; at the same time, the dosage of tea saponin is relatively low, at 2.0-3.0%, which can effectively reduce the potential health risks of chemical synthetic emulsifiers and is more conducive to its application in food.

[0030] Specifically, the purity of cinnamon essential oil is 98 wt %.

[0031] Specifically, the particle size of the cinnamon essential oil nanoemulsion is 98.32-258.03 nm.

[0032] Specifically, by weight, in the cinnamon essential oil mixture, the cinnamon essential oil is 2.5-7.5 parts, the emulsifier is 2.0-3.0 parts, and the deionized water is 89.5-95.5 parts.

[0033] The dosage of tea saponin is relatively low, at 2.0-3.0%, which can effectively reduce the potential health risks of chemical synthetic emulsifiers and is more conducive to its application in food.

[0034] Based on the same inventive concept, the present invention also provides a method for preparing a cinnamon essential oil nanoemulsion based on acoustic resonance technology, which is used to prepare the cinnamon essential oil nanoemulsion as described above, comprising the following steps: Step 1, preparing a cinnamon essential oil mixture: mixing cinnamon essential oil, an emulsifier and deionized water to obtain a cinnamon essential oil mixture; Step 2: Acoustic resonance technology treatment: Add the cinnamon essential oil mixture into a closed reaction container, perform embedding treatment under the acoustic resonance technology, and obtain the cinnamon essential oil nanoemulsion.

[0035] The method for preparing a cinnamon essential oil nanoemulsion based on acoustic resonance technology provided by the present invention performs embedding treatment under the acoustic resonance technology. Compared with the traditional nanoemulsification technology (such as ultrasonic emulsification method and high-pressure homogenization method), the oil phase, the water phase and the emulsifier can be directly and evenly mixed without premixing treatment; at the same time, the acoustic resonance process can be carried out under normal temperature conditions without maintaining a low temperature; the entire process is carried out under closed conditions, and it is not easy to cause waste of feed liquid. The preparation method has the advantages of simple process, convenient operation, low energy consumption and less waste.

[0036] Specifically, the acceleration of acoustic resonance technology is 40-70 m / s².

[0037] Specifically, the resonance time of the acoustic resonance technology is 10-20 minutes.

[0038] Based on the same inventive concept, the present invention also provides a cinnamon essential oil nanoemulsion for inhibiting Escherichia coli, Staphylococcus aureus and Listeria monocytogenes.

[0039] Based on the same inventive concept, the present invention also provides an antibacterial application of a cinnamon essential oil nanoemulsion in food preservation, food packaging, pet food and livestock and poultry feed.

[0040] Example 1 S1. Prepare a cinnamon essential oil mixture: mix 5.0 g of cinnamon essential oil, 3.0 g of tea saponin, and 92.0 g of deionized water to obtain a cinnamon essential oil mixture.

[0041] S2. Acoustic resonance technology treatment: The cinnamon essential oil mixture was added to a closed reaction container and encapsulated under the acoustic resonance technology. The treatment was carried out for 10 min under the condition of an acoustic resonance acceleration of 55 m / s² to obtain an O / W type cinnamon essential oil nanoemulsion with a particle size of 173.00 nm.

[0042] Example 2 S1. Prepare a cinnamon essential oil mixture: mix 2.5 g of cinnamon essential oil, 3.0 g of tea saponin, and 94.5 g of deionized water to obtain a cinnamon essential oil mixture.

[0043] S2. Acoustic resonance technology treatment: The cinnamon essential oil mixture was added to a closed reaction container and encapsulated under the acoustic resonance technology. The treatment was carried out for 14 min under the condition of an acoustic resonance acceleration of 70 m / s² to obtain an O / W type cinnamon essential oil nanoemulsion with a particle size of 98.32 nm.

[0044] Example 3 S1. Prepare a cinnamon essential oil mixture: mix 7.5 g of cinnamon essential oil, 2.5 g of tea saponin, and 90 g of deionized water to obtain a cinnamon essential oil mixture.

[0045] S2. Acoustic resonance technology treatment: The cinnamon essential oil mixture is added to a closed reaction container and encapsulated under the acoustic resonance technology. The treatment is carried out for 15 minutes under the condition of an acoustic resonance acceleration of 70 m / s² to obtain an O / W type cinnamon essential oil nanoemulsion with a particle size of 258.03 nm.

[0046] Example 4 S1. Prepare a cinnamon essential oil mixture: mix 5.0 g of cinnamon essential oil, 2.5 g of tea saponin, and 92.5 g of deionized water to obtain a cinnamon essential oil mixture.

[0047] S2. Acoustic resonance technology treatment: The cinnamon essential oil mixture was added to a sealed reaction container and encapsulated under the acoustic resonance technology. The treatment was carried out for 15 min under the condition of an acoustic resonance acceleration of 55 m / s² to obtain an O / W type cinnamon essential oil nanoemulsion with a particle size of 183.24 nm.

[0048] Example 5 S1. Prepare a cinnamon essential oil mixture: mix 2.5 g of cinnamon essential oil, 2.0 g of tea saponin, and 95.5 g of deionized water to obtain a cinnamon essential oil mixture.

[0049] S2. Acoustic resonance technology treatment: The cinnamon essential oil mixture is added to a sealed reaction container and encapsulated under the acoustic resonance technology. The treatment is carried out for 10 min under the condition of an acoustic resonance acceleration of 40 m / s² to obtain an O / W type cinnamon essential oil nanoemulsion with a particle size of 140.75 nm.

[0050] Example 6 S1. Prepare a cinnamon essential oil mixture: mix 7.5 g of cinnamon essential oil, 3.0 g of tea saponin, and 89.5 g of deionized water to obtain a cinnamon essential oil mixture.

[0051] S2. Acoustic resonance technology treatment: The cinnamon essential oil mixture is added to a closed reaction container and encapsulated under the acoustic resonance technology. The treatment is carried out for 20 minutes under the condition of an acoustic resonance acceleration of 70 m / s² to obtain an O / W type cinnamon essential oil nanoemulsion with a particle size of 238.21 nm.

[0052] In the method for preparing the cinnamon essential oil nanoemulsion provided by the present invention, the resonance time, acceleration, and mass fraction parameters of the cinnamon essential oil mixture are determined in the following manner: 1. Single Factor Experiment According to the proportion of mass fraction, when the proportion of cinnamon essential oil is 10.0%, the proportion of tea saponin is 2.0%, the acoustic resonance time is 5min, and the acoustic resonance acceleration is 70m / s 2 Based on the above results, a single factor experiment was carried out to investigate the influence of various factors on the average particle size of cinnamon essential oil nanoemulsion.

[0053] Specifically: (1) Determination of the mass fraction of cinnamon essential oil mixture Depend on Figure 2It can be seen that: with the increase of the proportion of cinnamon essential oil, the average particle size of cinnamon essential oil nanoemulsion shows a trend of gradually increasing. This is because when the proportion of cinnamon essential oil is too high, it is difficult for the emulsifier to form an effective emulsifier layer on the surface of the oil droplets, causing part of the cinnamon essential oil to be unable to be wrapped by the emulsifier, the droplets to aggregate, the particle size to increase, and the stability to decrease; but the essential oil ratio has an important influence on the antioxidant and antibacterial effects of the nanoemulsion, and generally shows a significant positive correlation. Therefore, after comprehensive consideration, the proportion of cinnamon essential oil is determined to be 2.5-7.5%.

[0054] (2) Acceleration determination Depend on Figure 3 It can be seen that with the increase of acceleration, the average particle size of cinnamon essential oil nanoemulsion decreases first significantly and then slowly decreases. When the acceleration is 55m / s 2 When the average particle size of cinnamon essential oil nanoemulsion is the smallest, it may be that under high acceleration treatment, excessive energy causes the small droplets of nanoemulsion to aggregate, the droplet size increases, and the particle size increases. Therefore, considering comprehensively, the acceleration is determined to be 40-70m / s 2 .

[0055] (3) Determination of resonance time Depend on Figure 4 It can be seen that as the acoustic resonance time increases, the average particle size of cinnamon essential oil nanoemulsion gradually decreases. When the acoustic resonance time is 15 minutes, the average particle size of cinnamon essential oil nanoemulsion is the smallest. At the same time, a longer acoustic resonance treatment may cause the degradation of active substances in the essential oil nanoemulsion and increase energy consumption. Therefore, after comprehensive consideration, the acoustic resonance time is determined to be 10-20 minutes.

[0056] (4) Determination of emulsifier ratio Depend on Figure 5 It can be seen that as the emulsifier ratio increases, the average particle size of cinnamon essential oil nanoemulsion gradually decreases. When the emulsifier ratio is 2.5%, the average particle size of cinnamon essential oil nanoemulsion is the smallest. Therefore, after comprehensive consideration, the emulsifier ratio is determined to be 2.0-3.0%.

[0057] 2. Response Surface Experiment On the basis of single factor experiment, according to the Box-Behnken Design principle, DesignExpert 8.0 software was used to design and analyze the response surface experiment. Cinnamon essential oil ratio (A), acoustic resonance acceleration (B), acoustic resonance time (C) and tea saponin ratio (D) were selected as independent variables, and the average particle size of cinnamon essential oil nanoemulsion (X) was used as the response value to design a four-factor three-level response surface experiment.

[0058] Specifically: On the basis of single factor experiment, the proportion of cinnamon essential oil (A, 2.5-7.5%), acoustic resonance acceleration (B, 40-70 m / s 2 ), acoustic resonance time (C, 10-20 min) and tea saponin ratio (D, 2.0-3.0%) as independent variables, and the average particle size of cinnamon essential oil nanoemulsion (X) as the response value, a four-factor three-level response surface experiment was designed.

[0059] Regression analysis was performed on the test data, and the quadratic multiple regression equation model was obtained: X=315.89949+41.81067A-1.34943B-15.77300C-107.38167D+0.317133AB+0.279400AC-5.57000AD+0.042867BC-0.691667BD-0.100000CD-2.36033A 2 +0.014285B 2 +0.0440117C 2 +28.68667D 2 The response surface plot of the regression model was constructed using Design Expert 8.0 software to analyze how each factor affects the average particle size of the nanoemulsion. The specific results are shown in Figure 6 There are interactions between every two variables, including cinnamon essential oil and acceleration, cinnamon essential oil and time, cinnamon essential oil and emulsifier, acceleration and time, acceleration and emulsifier, time and emulsifier, and the interaction between cinnamon essential oil and emulsifier is the most significant, followed by cinnamon essential oil and acceleration.

[0060] Taking the average particle size of cinnamon essential oil nanoemulsion as an indicator, the model equation was minimized and analyzed, and the optimal process conditions were obtained as follows: cinnamon essential oil ratio 2.500%, tea saponin ratio 2.983%, acoustic resonance time 14.067 min, acoustic resonance acceleration 69.992 m / s². Under these conditions, the theoretical prediction value of the average particle size of the nanoemulsion was 98.740 nm, and the prediction reliability was 94.8%. Considering the actual operation, the process conditions were adjusted to cinnamon essential oil ratio 2.500%, tea saponin ratio 3.000%, acoustic resonance time 14.000 min, and acoustic resonance acceleration 70.000 m / s². Under these conditions, the particle size distribution diagram of the optimized emulsion was obtained as follows: Figure 1 As shown, its average particle size (MPS) is 98.32 nm and the polydispersity index (PDI) = 17.4%.

[0061] The inhibitory effect of the cinnamon essential oil nanoemulsion provided by the present invention on Escherichia coli, Staphylococcus aureus and Listeria monocytogenes was verified by the following method: 1. Minimum Inhibitory Concentration (MIC) The cinnamon essential oil nanoemulsion was diluted in a 96-well plate by the broth two-fold dilution method to make its final concentration (the final concentration is calculated based on the cinnamon essential oil content in the cinnamon essential oil nanoemulsion) 0, 32, 64, 128, 256, 512 µg / mL, respectively. After thorough mixing, the bacterial suspension was inoculated and the results were observed after incubation at 37°C for 24 h. The minimum concentration of the cinnamon essential oil nanoemulsion in the clear and transparent test tube was the MIC. The results showed that the minimum inhibitory concentration of the cinnamon essential oil nanoemulsion against Staphylococcus aureus and Escherichia coli was 512 μg / mL (calculated based on the cinnamon essential oil content in the cinnamon essential oil nanoemulsion), while the minimum inhibitory concentration against Listeria monocytogenes was 256 μg / mL (calculated based on the cinnamon essential oil content in the cinnamon essential oil nanoemulsion).

[0062] 2. Growth Curve Analysis First, the culture medium containing different final concentrations of cinnamon essential oil nanoemulsions (0MIC, 1 / 32MIC, 1 / 16MIC, 1 / 8MIC, 1 / 4MIC, 1 / 2MIC, 1MIC) was prepared in a 50 mL centrifuge tube, and 10% of the total volume of the bacterial solution (total number of bacteria was about 6×10 5 CFU / mL) were transferred into centrifuge tubes and cultured at 37°C for 24 h. The absorbance change of the bacteria at OD600 nm was detected every 1 h.

[0063] The experimental results are as follows Figure 7 As shown, at 0 MIC concentration, Staphylococcus aureus, Escherichia coli, and Listeria monocytogenes grew well; at 1 / 32 MIC, 1 / 16 MIC, 1 / 8 MIC, 1 / 4 MIC, and 1 / 2 MIC concentrations in the treatment groups, the addition of cinnamon essential oil nanoemulsion effectively inhibited the growth of bacteria, and when the added concentration was 1 MIC, the growth of bacteria was completely inhibited. The results showed that cinnamon essential oil nanoemulsion had a good inhibitory effect on the three bacteria.

[0064] 3. Scanning electron microscopy observation The bacteria were cultured in liquid culture medium for 24 h, and the OD value was adjusted to 0.5 after centrifugation and washing with saline. The pre-prepared cinnamon essential oil nanoemulsion was added to the bacterial solution to make the antimicrobial concentrations: 0MIC and 8MIC. The mixed bacterial solution was incubated at 37 °C for 4 h, and the supernatant was removed by centrifugation at 8000 rpm for 10 min. The bacterial precipitate was washed twice with saline, and suspended and fixed in 5-10 mL 2.5% glutaraldehyde solution for 12 h (4 °C). The fixed bacteria were washed three times with sterile saline, and then dehydrated with 30, 50, 70, 90, and 100% ethanol, with each gradient treatment for 10 min. Finally, 1 mL of isoamyl acetate was added to the bacterial precipitate, and 30 μL of the mixed bacterial suspension was aspirated and placed on a 1 cm2 The samples were dried on tin foil, sprayed with gold and observed with a scanning electron microscope.

[0065] The experimental results are as follows Figure 8 and Fig. 9 As shown, the Staphylococcus aureus at 0 MIC concentration had a complete morphology, a smooth surface, and dispersed bacteria. However, after being treated with cinnamon essential oil nanoemulsion at 8 MIC concentration, the bacteria morphology changed into depression, damage, adhesion, etc., the bacteria structure collapsed, and finally the bacteria died.

[0066] Finally, it should be noted that the above-listed embodiments exist only as one or more specific forms of expression of the technical solution of the present invention. Their purpose is to clearly explain the concept, principle and application of the present invention through specific examples, and it is by no means intended to limit the protection scope of the present invention to these specific embodiments. In fact, the real value of the present invention lies in the technical ideas and innovations it proposes, rather than its form of expression or means of implementation.

[0067] For ordinary technicians in the relevant technical field, after in-depth reading and understanding of the technical solution of the present invention, they are fully capable of making various forms of changes, modifications or equivalent substitutions to the specific implementation methods of the invention based on their own professional knowledge and skills. These changes may include but are not limited to: adjusting the value range of technical parameters, optimizing algorithm processes to improve efficiency, replacing some technical components to achieve better compatibility or reduce costs, etc. As long as these changed technical solutions still substantially maintain the technical features claimed for protection by the original invention, that is, they can still achieve the core functions and effects of the present invention, then these changes should be deemed to fall within the scope of protection of the pending claims of the present invention.

[0068] In addition, with the continuous progress and development of technology, new technical means and methods continue to emerge, which also provides broad space for further improvement and perfection of the present invention. Therefore, the protection scope of the present invention should also include those reasonably foreseeable improvements and extensions based on the existing technology. As long as these improvements and extensions do not deviate from the basic principles and core concepts of the present invention, they should be regarded as equivalents of the present invention and are also protected by patent rights.

Claims

1. A cinnamon essential oil nanoemulsion based on acoustic resonance technology, characterized in that: The cinnamon essential oil nanoemulsion is prepared by using a cinnamon essential oil mixture, wherein the cinnamon essential oil nanoemulsion is an oil-in-water cinnamon essential oil nanoemulsion, and the oil-in-water cinnamon essential oil nanoemulsion is obtained by embedding the cinnamon essential oil mixture through an acoustic resonance technology, and the cinnamon essential oil mixture contains cinnamon essential oil, an emulsifier and deionized water.

2. The cinnamon essential oil nanoemulsion based on acoustic resonance technology according to claim 1, characterized in that: The emulsifier is tea saponin.

3. The cinnamon essential oil nanoemulsion based on acoustic resonance technology according to claim 1, characterized in that: The purity of cinnamon essential oil is 98 wt%.

4. The cinnamon essential oil nanoemulsion based on acoustic resonance technology according to claim 1, characterized in that: The particle size of cinnamon essential oil nanoemulsion is 98.32-258.03 nm.

5. The cinnamon essential oil nanoemulsion based on acoustic resonance technology according to claim 1, characterized in that: Calculated by weight, the cinnamon essential oil mixture comprises 2.5-7.5 parts of cinnamon essential oil, 2.0-3.0 parts of emulsifier and 89.5-95.5 parts of deionized water.

6. A method for preparing cinnamon essential oil nanoemulsion based on acoustic resonance technology, characterized in that: The method for preparing the cinnamon essential oil nanoemulsion according to any one of claims 1 to 5 comprises the following steps: Step 1, preparing a cinnamon essential oil mixture: mixing cinnamon essential oil, an emulsifier and deionized water to obtain a cinnamon essential oil mixture; Step 2: Acoustic resonance technology treatment: Add the cinnamon essential oil mixture into a closed reaction container, perform embedding treatment under the acoustic resonance technology, and obtain the cinnamon essential oil nanoemulsion.

7. The method for preparing a cinnamon essential oil nanoemulsion based on acoustic resonance technology according to claim 6, characterized in that: The acceleration of the acoustic resonance technology is 40-70 m / s².

8. The method for preparing a cinnamon essential oil nanoemulsion based on acoustic resonance technology according to claim 6, characterized in that: The resonance time of acoustic resonance technology is 10-20 minutes.

9. The cinnamon essential oil nanoemulsion according to any one of claims 1 to 5 is used for inhibiting Escherichia coli, Staphylococcus aureus and Listeria monocytogenes.

10. The antibacterial application of the cinnamon essential oil nanoemulsion according to any one of claims 1 to 5 in food preservation, food packaging, pet food and livestock and poultry feed.

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