Antiseptic food additive with antibacterial effect and preparation method thereof

Abstract

The invention relates to the technical field of food additives, and discloses an antiseptic food additive with an antibacterial effect and a preparation method thereof, and the antiseptic food additive with the antibacterial effect comprises the following raw materials: a rosemary extract, a chitosan acetic acid colloidal solution, natamycin, sodium lactate, citric acid, cinnamic acid and glycerol; according to the scheme, sodium lactate, citric acid and cinnamic acid synergistically reduce the pH value of the food, an acid environment is kept, the antibacterial effect is effectively improved under the synergistic effect of antibacterial components, and the antibacterial ability of the food is enhanced under the cooperation of rosemary extract, citric acid, cinnamic acid and a chitosan colloidal solution; the prepared food additive has an excellent and broad-spectrum antibacterial effect, can effectively slow down the food spoilage process, and significantly prolongs the shelf life of food.

Description

Technical Field

[0001] The present invention relates to the technical field of food additives, and in particular to an antiseptic food additive with antibacterial effect and a preparation method thereof. Background Art

[0002] With the continuous progress of science and technology and the significant improvement of people's living standards, people's demand for food is no longer limited to filling their stomachs, but they pay more attention to the nutritional value, taste and flavor of food and food safety. Especially with the accelerated advancement of the process of industrialization and urbanization, the production, processing, transportation and storage of food are becoming increasingly complex, which also brings great challenges to food safety. Antiseptic food additives are natural substances or chemicals used to extend the shelf life of food to prevent food from spoiling due to microbial breeding during processing, storage, transportation, etc. Although traditional chemical antiseptic food additives such as sodium benzoate and potassium sorbate have broad-spectrum antibacterial properties, long-term intake may cause health risks such as intestinal flora disorders and allergies. Although natural substances are safe in composition, they have a narrow antibacterial spectrum and a single antibacterial type. For example, chitosan has a significant inhibitory effect on Gram-positive bacteria, but has a poor inhibitory effect on Gram-negative bacteria, and has almost no inhibitory effect on mold. For example, the antioxidant activity of rosmarinic acid decreases significantly when the pH is greater than 6, resulting in unstable anti-corrosion performance.

[0003] In order to break through the limitations of the use of natural preservative food additives, the patent with publication number CN115606733B discloses a natural food preservative and its preparation method and application. The natural food preservative prepared by this patent can not only achieve the antiseptic effect, but also improve the food flavor, and the preparation method is simple and easy to operate. However, the food preservative prepared by this patent has a narrow antibacterial spectrum and limited inhibitory effect on mold. When used in food, it is difficult to hinder the mold process of food, which is not conducive to extending the shelf life of food. Summary of the invention

[0004] The purpose of the present invention is to provide an antiseptic food additive with antibacterial effect and a preparation method thereof, which solves the problem that although natural preservatives have safe ingredients, they have poor antibacterial effect and a narrow antibacterial spectrum.

[0005] The purpose of the present invention can be achieved through the following technical solutions: A preservative food additive with antibacterial effect comprises the following raw materials in parts by weight: 30-50 parts of rosemary extract, 10-12 parts of chitosan acetate colloid solution, 0.5-0.8 parts of natamycin, 8-10 parts of sodium lactate, 3-5 parts of citric acid, 2-3 parts of cinnamic acid and 1-2 parts of glycerol.

[0006] Further, the rosemary extract is prepared by the following steps: The rosemary leaves are dried and crushed, passed through a 80-90 mesh sieve, and an ethanol solution with a mass fraction of 70-80% is added according to the solid-liquid ratio. The extract is refluxed in a heated water bath for 2-3 hours, and the extract is collected. The supernatant is collected and concentrated by rotary evaporation to 20-25% of the original volume, and the product is collected to obtain a rosemary extract.

[0007] In the scheme, rosemary leaves are dried and then crushed and sieved, an ethanol solution is used for heated water bath reflux extraction, the extract is collected and centrifuged, and the supernatant is rotary evaporated and concentrated to obtain a rosemary extract. The rosemary extract is rich in rosmarinol, which can destroy the cell structure of microorganisms and interfere with their metabolic process, and has a significant inhibitory effect on Gram-negative bacteria and fungi. At the same time, the rosemary extract is rich in carnosic acid, which can effectively quench singlet oxygen, eliminate free radicals, and cut off the chain reaction of lipid auto-oxidation, effectively improve the antioxidant capacity of food, slow down the process of food corruption, and significantly extend the shelf life of food. In addition, the rosemary extract can provide natural fragrance and health functions for food, and enhance the taste and flavor of food.

[0008] Furthermore, the material-liquid ratio is 1-2:10-20.

[0009] Furthermore, the centrifugal speed is 8000-10000 r / min, and the time is 15-18 min.

[0010] Furthermore, the chitosan colloid solution is prepared by the following steps: Chitosan is placed in an acetic acid solution and magnetically stirred at a speed of 500-600 r / min for 30-45 minutes to form a chitosan colloidal solution.

[0011] In this scheme, chitosan is an alkaline polysaccharide, and the amino groups in its molecules are protonated under acidic conditions to form molecular chains with positive charges. Mixing it with a 1% mass fraction of acetic acid solution can effectively promote the full dispersion of chitosan, and at the same time provide an acidic environment, so that it can maintain its model and antibacterial activity well. Chitosan has excellent antibacterial properties against Gram-positive bacteria, and can produce a synergistic antibacterial effect with rosemary extract, thereby jointly improving the antibacterial ability of food and enhancing the antibacterial effect.

[0012] Furthermore, the mass fraction of the acetic acid solution is 1-2%.

[0013] A method for preparing an antiseptic food additive with an antibacterial effect comprises the following steps: Step 1: Place the chitosan colloidal solution in a reaction kettle, add sodium lactate, citric acid, cinnamic acid, and glycerol in parts by weight in sequence, stir thoroughly for 20-30 minutes, cool to room temperature, collect the product, and obtain a mixed solution; Step 2: add rosemary extract and natamycin to the mixed solution, stir at a speed of 200-300 r / min for 10-15 minutes, transfer to a high-speed homogenizer for processing for 1-1.5 hours, collect the product after spray drying, and obtain an antiseptic food additive.

[0014] Furthermore, in step 1, the temperature of the reactor is 40-45° C., and the stirring speed is 300-350 r / min.

[0015] Furthermore, in step 2, the speed of the high-speed homogenizer is 10000-12000r / min.

[0016] Beneficial effects of the present invention: In this scheme, chitosan colloidal solution is used to compound sodium lactate, citric acid, cinnamic acid, glycerin, rosemary extract and natamycin. Sodium lactate, citric acid and cinnamic acid are used to synergistically lower the pH value of food, and the acidic environment is maintained to effectively improve the antibacterial effect under the synergistic action of antibacterial components. The antibacterial ability of food is enhanced by the combination of rosemary extract, citric acid, cinnamic acid and chitosan colloidal solution, so that the prepared food additive has excellent and broad-spectrum antibacterial effect, can effectively slow down the process of food corruption, and significantly extend the shelf life of food.

[0017] Of course, any product implementing the present invention does not necessarily need to achieve all of the advantages described above at the same time. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the accompanying drawings required for describing the embodiments will be briefly introduced below. Obviously, the accompanying drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other accompanying drawings can be obtained based on these accompanying drawings without paying creative work.

[0019] Figure 1 The present invention is a flow chart for preparing the antiseptic food additive. DETAILED DESCRIPTION

[0020] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. 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. Example

[0021] An antiseptic food additive comprises the following raw materials in parts by weight: 30 parts of rosemary extract, 10 parts of chitosan acetate colloid solution, 0.5 parts of natamycin, 8 parts of sodium lactate, 3 parts of citric acid, 2 parts of cinnamic acid, and 1 part of glycerol; The preparation of rosemary extract comprises the following steps: 100 g of rosemary leaves were dried and crushed, passed through an 80-mesh sieve, and 70% ethanol solution was added at a solid-liquid ratio of 1:10. The mixture was refluxed in a heated water bath for 2 h, and the extract was collected. The extract was centrifuged at a rate of 8000 r / min for 15 min, the supernatant was collected, and the supernatant was concentrated to 20% of the original volume by rotary evaporation, and the product was collected to obtain a rosemary extract; The preparation of chitosan acetate colloidal solution comprises the following steps: 3 g of chitosan was placed in 100 ml of 1% acetic acid solution and magnetically stirred at 500 r / min for 30 min to form a chitosan colloidal solution; The preparation of this kind of antiseptic food additive comprises the following steps: Step 1: Place chitosan colloid solution in parts by weight in a reaction kettle, set the temperature to 40°C, stir at a speed of 300 r / min, add sodium lactate, citric acid, cinnamic acid, and glycerol in parts by weight in sequence, stir well for 20 minutes, then cool to room temperature, collect the product, and obtain a mixed solution; Step 2: adding rosemary extract and natamycin in parts by weight to the mixed solution, stirring at a speed of 200 r / min for 10 minutes, transferring to a high-speed homogenizer at a speed of 10000 r / min for processing for 1 hour, collecting the product after spray drying, and obtaining an antiseptic food additive. Example

[0022] An antiseptic food additive comprises the following raw materials in parts by weight: 40 parts of rosemary extract, 11 parts of chitosan acetate colloid solution, 0.65 parts of natamycin, 9 parts of sodium lactate, 4 parts of citric acid, 2.5 parts of cinnamic acid, and 1.5 parts of glycerol; The preparation of this kind of antiseptic food additive comprises the following steps: Step 1: Place chitosan colloid solution in parts by weight in a reaction kettle, set the temperature to 43°C, stir at a speed of 320 r / min, add sodium lactate, citric acid, cinnamic acid, and glycerol in parts by weight in sequence, stir thoroughly for 25 minutes, then cool to room temperature, collect the product, and obtain a mixed solution; Step 2, adding rosemary extract and natamycin in parts by weight to the mixed solution, stirring at a speed of 250 r / min for 12 minutes, transferring to a high-speed homogenizer at a speed of 11000 r / min for 1.2 hours, collecting the product after spray drying, and obtaining an antiseptic food additive; The preparation of rosemary extract and chitosan colloidal solution is the same as that in Example 1. Example

[0023] An antiseptic food additive comprises the following raw materials in parts by weight: 50 parts of rosemary extract, 12 parts of chitosan acetate colloid solution, 0.8 parts of natamycin, 10 parts of sodium lactate, 5 parts of citric acid, 3 parts of cinnamic acid, and 2 parts of glycerol; The preparation of this kind of antiseptic food additive comprises the following steps: Step 1: Place chitosan colloid solution in parts by weight in a reaction kettle, set the temperature to 45°C, stir at a speed of 350 r / min, add sodium lactate, citric acid, cinnamic acid, and glycerol in parts by weight in sequence, stir thoroughly for 30 minutes, then cool to room temperature, collect the product, and obtain a mixed solution; Step 2, adding rosemary extract and natamycin in parts by weight to the mixed solution, stirring at a speed of 300 r / min for 15 minutes, transferring to a high-speed homogenizer at a speed of 12000 r / min for 1.5 hours, collecting the product after spray drying, and obtaining an antiseptic food additive; The preparation of rosemary extract and chitosan colloidal solution is the same as that in Example 1.

[0024] Comparative Example 1 An antiseptic food additive comprises the following raw materials in parts by weight: 11 parts of chitosan acetate colloid solution, 0.65 parts of natamycin, 9 parts of sodium lactate, 4 parts of citric acid, 2.5 parts of cinnamic acid, and 1.5 parts of glycerol; The preparation of this kind of antiseptic food additive comprises the following steps: Step 1: Place chitosan colloid solution in parts by weight in a reaction kettle, set the temperature to 43°C, stir at a speed of 320 r / min, add sodium lactate, citric acid, cinnamic acid, and glycerol in parts by weight in sequence, stir thoroughly for 25 minutes, then cool to room temperature, collect the product, and obtain a mixed solution; Step 2, adding rosemary extract and natamycin in parts by weight to the mixed solution, stirring at a speed of 250 r / min for 12 minutes, transferring to a high-speed homogenizer at a speed of 11000 r / min for 1.2 hours, collecting the product after spray drying, and obtaining an antiseptic food additive; The preparation of chitosan colloidal solution is the same as that in Example 1.

[0025] Comparative Example 2 An antiseptic food additive comprises the following raw materials in parts by weight: 40 parts of rosemary extract, 0.65 parts of natamycin, 9 parts of sodium lactate, 4 parts of citric acid, 2.5 parts of cinnamic acid, and 1.5 parts of glycerol; The preparation of this kind of antiseptic food additive comprises the following steps: Step 1: Place chitosan colloid solution in parts by weight in a reaction kettle, set the temperature to 43°C, stir at a speed of 320 r / min, add sodium lactate, citric acid, cinnamic acid, and glycerol in parts by weight in sequence, stir thoroughly for 25 minutes, then cool to room temperature, collect the product, and obtain a mixed solution; Step 2, adding rosemary extract and natamycin in parts by weight to the mixed solution, stirring at a speed of 250 r / min for 12 minutes, transferring to a high-speed homogenizer at a speed of 11000 r / min for 1.2 hours, collecting the product after spray drying, and obtaining an antiseptic food additive; The preparation of rosemary extract is the same as that in Example 1.

[0026] Comparative Example 3 An antiseptic food additive comprises the following raw materials in parts by weight: 40 parts of rosemary extract, 11 parts of chitosan acetate colloid solution, 0.65 parts of natamycin, 9 parts of sodium lactate, and 1.5 parts of glycerol; The preparation of this kind of antiseptic food additive comprises the following steps: Step 1: Place chitosan colloid solution in parts by weight in a reaction kettle, set the temperature to 43°C, stir at a speed of 320 r / min, add sodium lactate, citric acid, cinnamic acid, and glycerol in parts by weight in sequence, stir thoroughly for 25 minutes, then cool to room temperature, collect the product, and obtain a mixed solution; Step 2, adding rosemary extract and natamycin in parts by weight to the mixed solution, stirring at a speed of 250 r / min for 12 minutes, transferring to a high-speed homogenizer at a speed of 11000 r / min for 1.2 hours, collecting the product after spray drying, and obtaining an antiseptic food additive; The preparation of rosemary extract and chitosan colloidal solution is the same as that in Example 1.

[0027] Comparative Example 4 An antiseptic food additive comprises the following raw materials in parts by weight: 40 parts of rosemary extract, 11 parts of chitosan acetate colloid solution, 9 parts of sodium lactate, 4 parts of citric acid, 2.5 parts of cinnamic acid, and 1.5 parts of glycerol; The preparation of this kind of antiseptic food additive comprises the following steps: Step 1: Place chitosan colloid solution in parts by weight in a reaction kettle, set the temperature to 43°C, stir at a speed of 320 r / min, add sodium lactate, citric acid, cinnamic acid, and glycerol in parts by weight in sequence, stir thoroughly for 25 minutes, then cool to room temperature, collect the product, and obtain a mixed solution; Step 2, adding rosemary extract and natamycin in parts by weight to the mixed solution, stirring at a speed of 250 r / min for 12 minutes, transferring to a high-speed homogenizer at a speed of 11000 r / min for 1.2 hours, collecting the product after spray drying, and obtaining an antiseptic food additive; The preparation of rosemary extract and chitosan colloidal solution is the same as that in Example 1.

[0028] Performance Testing The antiseptic food additives prepared in Examples 1 to 3 and Comparative Examples 1 to 4 were used as samples for antibacterial and antiseptic performance tests: 50 μL of 10 8 CFU / ml E. coli, 50 μL of 10 8 CFU / ml Staphylococcus aureus, 50 μL of 10 8 CFU / ml of Aspergillus flavus liquid was spread on a sterile LB plate, and 7 sterile LB plates with the above-mentioned liquid were prepared; 0.1g of the sample was weighed and added to the sterile LB plate, sealed and placed in a constant temperature incubator at 37°C for 120h, and the diameter of the inhibition zone was measured with a vernier caliper. The larger the inhibition zone, the better the antibacterial effect; fresh pork was cut into small pieces of 5cm×5cm×5cm, and the samples were spread on the surface of the pork respectively. After the pork was placed at room temperature for 5 days, whether there was any odor, mildew, or rot, the anti-corrosion ability of the sample was judged; the specific test results are shown in the table below:

[0029] It can be seen from the above table that the samples prepared in Examples 1 to 3 have excellent antibacterial and antiseptic abilities. In the sample prepared in Comparative Example 1, rosemary extract was not added, so the inhibitory effect on Gram-positive bacteria and fungi was reduced, and pork produced mold spots due to the growth of mold. In the sample prepared in Comparative Example 2, chitosan colloid solution was not added, and the inhibitory effect on Gram-negative bacteria was reduced, so pork produced odor and rot due to the growth of bacteria. In the sample prepared in Comparative Example 3, citric acid and cinnamic acid were not added, and the overall antibacterial effect was weakened after the absence of citric acid and cinnamic acid. In the sample prepared in Comparative Example 4, natamycin was not added, and the inhibitory ability to mold was greatly reduced. Many mold spots appeared on the surface of pork and a serious odor was generated. It can be seen that the samples prepared in the embodiments have excellent antibacterial and anti-corrosion properties, and the absence of any component in the comparative example leads to a decrease in the inhibitory ability of microorganisms.

[0030] In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "example", "specific example", or "some examples" etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art may combine and combine the different embodiments or examples described in this specification and the features of the different embodiments or examples, without contradiction.

[0031] The above contents are merely examples and explanations of the concept of the present invention. The technicians in this technical field may make various modifications or additions to the specific embodiments described or replace them in a similar manner. As long as they do not deviate from the scope defined by the concept of the invention, they should all fall within the protection scope of the present invention.

Claims

1. A food additive with antibacterial effect, characterized in that: The invention comprises the following raw materials in parts by weight: 30-50 parts of rosemary extract, 10-12 parts of chitosan acetate colloid solution, 0.5-0.8 parts of natamycin, 8-10 parts of sodium lactate, 3-5 parts of citric acid, 2-3 parts of cinnamic acid and 1-2 parts of glycerol.

2. The antiseptic food additive with antibacterial effect according to claim 1, characterized in that: The rosemary extract is prepared by the following steps: The rosemary leaves are dried and crushed, passed through a 80-90 mesh sieve, and an ethanol solution with a mass fraction of 70-80% is added according to the solid-liquid ratio. The extract is refluxed in a heated water bath for 2-3 hours, and the extract is collected. The supernatant is collected and concentrated by rotary evaporation to 20-25% of the original volume, and the product is collected to obtain a rosemary extract.

3. The antiseptic food additive with antibacterial effect according to claim 2, characterized in that: The material-liquid ratio is 1-2:10-20.

4. The antiseptic food additive with antibacterial effect according to claim 2, characterized in that: The centrifugal speed is 8000-10000 r / min, and the time is 15-18 min.

5. The antiseptic food additive with antibacterial effect according to claim 1, characterized in that: The chitosan colloid solution is prepared by the following steps: Chitosan is placed in an acetic acid solution and magnetically stirred at a speed of 500-600 r / min for 30-45 minutes to form a chitosan colloidal solution.

6. The antiseptic food additive with antibacterial effect according to claim 5, characterized in that: The mass fraction of the acetic acid solution is 1-2%.

7. A method for preparing the antiseptic food additive with antibacterial effect as claimed in claim 1, characterized in that: The following steps are involved: Step 1: Place the chitosan colloidal solution in a reaction kettle, add sodium lactate, citric acid, cinnamic acid, and glycerol in parts by weight in sequence, stir thoroughly for 20-30 minutes, cool to room temperature, collect the product, and obtain a mixed solution; Step 2: add rosemary extract and natamycin to the mixed solution, stir at a speed of 200-300 r / min for 10-15 minutes, transfer to a high-speed homogenizer for processing for 1-1.5 hours, collect the product after spray drying, and obtain an antiseptic food additive.

8. The method for preparing a food preservative additive with antibacterial effect according to claim 7, characterized in that: In step 1, the temperature of the reactor is 40-45°C, and the stirring speed is 300-350r / min.

9. The method for preparing a food preservative additive with antibacterial effect according to claim 7, characterized in that: In step 2, the speed of the high-speed homogenizer is 10000-12000r / min.

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