A multifunctional emulsion based on natural composite raw materials and preparation method thereof

Abstract

The present invention discloses a multifunctional emulsion based on natural composite raw materials and a preparation method thereof. The emulsion is an oil-in-water type, in which composite particles composed of jackfruit and durian seed endocarp particles and tea polyphenols are dispersed in the aqueous phase, and the oil phase can be selected from one or more of n-decane, o-xylene, and olive oil. During preparation, the composite particles are first obtained, ultrasonically dispersed, and then diluted by standing to add tea polyphenols, and then emulsified with the oil phase. Experiments show that the emulsion has excellent performance, with the peroxide value increasing by no more than 20% after storage at room temperature for 3 months, and strong antioxidant properties; there is no obvious stratification and demulsification after standing at 20-30°C for 1 month, and the oil phase separation rate after centrifugation does not exceed 5%, and good stability; the inhibitory effect on common bacteria is outstanding, and the antibacterial properties are good. Compared with the prior art, the present invention utilizes natural raw materials, avoids the risks of synthetic emulsifiers, achieves multifunctionality through the synergistic effect of raw materials, and has a simple preparation method and broad application prospects.

Description

Technical Field

[0001] The invention relates to the technical field of emulsion preparation, in particular to a multifunctional emulsion based on natural composite raw materials and a preparation method thereof. Background Art

[0002] Emulsion systems generally stabilized with particulate emulsifiers are called Pickering emulsion systems. Based on the properties of the particles used to stabilize Pickering emulsions, they can be categorized as inorganic solid particles, polymer self-assembled particles, natural particles, Janus particles, and solid surfactants. These particles can be broadly divided into two types based on their synthesis method: artificially synthesized modified particles and natural particles. Artificially synthesized modified particles generally do not effectively stabilize Pickering emulsions before modification. This is because the original particles are too hydrophilic and too lipophilic, or too lipophilic and too hydrophilic, lacking the amphiphilic properties required to stabilize Pickering emulsions. Therefore, it is necessary to increase or decrease the hydrophilicity or lipophilicity of the particles to render them amphiphilic in order to stabilize Pickering emulsions. Natural particles, on the other hand, inherently possess a certain degree of amphiphilicity and can stabilize Pickering emulsions without any modification.

[0003] A Chinese invention patent (CN111116941B) discloses a method for preparing a nanostarch-based Pickering emulsion. This invention provides an efficient, environmentally friendly method for preparing a nanostarch-based Pickering emulsion. Uniform nanostarch particles are used as an embedding material for plant oils and fats, improving the emulsion's stability and digestibility. However, the preparation temperature is 45 degrees Celsius, above room temperature, and the method is relatively complex, requiring additional emulsifiers and cross-linking agents to aid in emulsification.

[0004] A Chinese invention patent (CN115232328A) discloses a method for preparing a Pickering emulsion using ribbon-like nanocellulose and its application. This invention uses a new technology material, ribbon-like nanocellulose, to produce a stable Pickering emulsion at extremely low concentrations. However, this method still requires the addition of a certain amount of additives.

[0005] Jackfruit is an evergreen tree in the genus Artocarpus in the Moraceae family. The fruit is a tropical plant, eaten fresh or canned, preserved, or processed into juice. The seeds are rich in starch and can be cooked; the sap and leaves are medicinal, reducing swelling and detoxifying; the fruit has thirst-quenching, lactation-promoting, and qi-tonifying properties. With its neat shape, large crown, and rich shade, and its unique fruit, the jackfruit tree is a beautiful shade tree for gardens and street vendors. The century-old jackfruit tree has a golden, hardy wood that can be made into furniture and a yellow dye. The seeds, in particular, have numerous benefits and uses, including clearing heat and detoxifying, moisturizing the intestines, lowering blood sugar, beautifying, and anti-inflammatory. These benefits have broadened the application prospects of Pickering emulsion.

[0006] Therefore, it is necessary to provide a multifunctional emulsion based on natural composite raw materials and a preparation method thereof to solve the above technical problems. Summary of the Invention

[0007] The purpose of the present invention is to provide a multifunctional emulsion based on natural composite raw materials and a preparation method thereof. By utilizing the advantages of natural raw materials, the emulsion is multifunctionalized through the combination of jackfruit and durian fruit endocarp and optimization of the preparation process, and has excellent antioxidant and antibacterial properties and good stability.

[0008] To achieve the above object, the present invention provides the following technical solutions:

[0009] In the first aspect, the present invention provides a multifunctional emulsion based on natural composite raw materials. The multifunctional emulsion is of the oil-in-water type, and solid particles are evenly dispersed in the interface of the emulsion droplets and the continuous phase. From the perspective of weight component composition, the aqueous phase is the basic carrier, in which composite particles composed of jackfruit endocarp particles and durian endocarp particles are dispersed, accounting for 0.006-0.5 parts. These two endocarp particles are combined in an accurate mass ratio of 1:1-5:1 to exert a unique synergistic effect. In addition, 0.1-0.5 parts of tea polyphenols are added to the aqueous phase, and water is used as the balance to provide a stable dispersion environment for other ingredients. The oil phase accounts for 0.1-1 parts, and one or more can be selected from substances such as n-decane, o-xylene, olive oil, etc. Different oil phase selections will have a significant impact on the final performance of the emulsion, such as solubility, texture and application characteristics.

[0010] In its second aspect, the present invention provides a method for preparing a multifunctional emulsion based on natural composite raw materials, wherein the preparation of composite particles is a key initial step. First, dried jackfruit seeds and durian seeds are mechanically peeled off separately to obtain pure endocarp. The two are then mixed in a specific mass ratio, placed in a grinder, and crushed at a high speed of 20,000-30,000 r / min for 3-8 minutes to convert the endocarp into fine particles. The crushed powder is sieved through a 200-500 mesh sieve to remove large particles that do not meet the requirements and ensure the uniformity of the particles. The sieve residue is dried in an oven at 40-50°C to constant weight for later use. In the particle dispersion stage, the composite particles are added to deionized water to prepare an aqueous solution, and ultrasonic dispersion is performed at a power of 80-100W for 1-3 minutes using an ultrasonic processor to promote uniform dispersion of the particles. The dispersion is covered with plastic wrap and allowed to stand for 12-36 hours to allow the particles to fully settle and stabilize. The supernatant is then diluted to ensure that the weight component of the composite particles in the solution after dilution is 0.006-0.5 parts. Next, add tea polyphenols to the diluted solution according to 0.1-0.5 parts by weight and stir evenly. Finally, in the emulsion preparation stage, add the oil phase to the solution containing tea polyphenols, and stir at a low speed of 1000-3000r / min for 2-5 minutes to initially mix the oil phase and the water phase to form a preliminary emulsified system. Then increase the stirring speed to 8000-12000r / min and continue stirring for 1-3 minutes to complete the emulsification process and make the emulsion more uniform and stable. The emulsified emulsion is transferred to a 20-30℃ environment and allowed to stand to further promote the stability and maturity of the emulsion.

[0011] Compared with the prior art, the present invention has the following beneficial effects:

[0012] 1. The present invention selects jackfruit and durian endocarp as emulsifier raw materials. After the jackfruit and durian endocarp particles in the present invention are combined, a stable interfacial film is formed at the oil-water interface. Their surface chemical properties and microstructures are complementary. The jackfruit endocarp particles are rich in hydrophilic groups and can be closely combined with water. The durian endocarp particles have a certain hydrophobic region and are better with the oil phase affinity. This complementary structure makes them closely arranged at the oil-water interface, strengthens the interfacial film strength, effectively prevents the aggregation and floating of oil droplets, and greatly improves the stability of the emulsion.

[0013] 2. The addition of tea polyphenols in the present invention further enhances the function of the emulsion. The phenolic hydroxyl groups in tea polyphenols have strong antioxidant properties, which can scavenge free radicals in the emulsion, inhibit the oxidation reaction of the oil phase, and extend the shelf life of the emulsion. At the same time, the composite particles can wrap tea polyphenols, slow down their release rate, and make the antioxidant effect more lasting. In terms of antibacterial properties, tea polyphenols can destroy the cell membrane structure of bacteria and inhibit bacterial growth. The presence of composite particles increases the contact area between tea polyphenols and bacteria, making the antibacterial effect more significant. Through experimental testing, the emulsion prepared by the present invention was stored at room temperature for 3 months, and the peroxide value did not increase by more than 20%, indicating that it has excellent antioxidant properties; after standing at 20-30°C for 1 month, there was no obvious stratification and demulsification phenomenon, and the oil phase separation rate after centrifugation did not exceed 5%, reflecting good stability; it has outstanding antibacterial properties against common bacteria. BRIEF DESCRIPTION OF THE DRAWINGS

[0014] Figure 1 This is a schematic diagram of the process for preparing the plant seed endocarp particle powder in the present invention;

[0015] Figure 2 Appearance photos and micrographs taken one month after the use of 500-mesh jackfruit inner seed coat particles and durian seed supernatant stabilized n-decane / water emulsions (8 mL / 8 mL) of different concentrations (wt.%) in the present invention; the numbers marked on the top of the sample bottles are sample numbers, indicating that the particle concentrations are: 0, 0.0003, 0.0006, 0.0009, 0.0018, 0.003, 0.006 wt.%, and emulsion droplets only begin to appear from the third sample;

[0016] Figure 3 The surface appearance and water contact angle of the jackfruit endocarp in the present invention are shown in FIG. (a) the front side of the endocarp and (b) the back side of the endocarp.

[0017] Figure 4 This is a photograph of the appearance of 500-mesh jackfruit endocarp particles and durian seed supernatant-stabilized o-xylene / water emulsion (8 mL / 8 mL) taken one month after the test in Example 2 of the present invention; the numbers marked on the upper part of the sample bottle are sample numbers, indicating that the particle concentrations are: 0, 0.001, 0.003, 0.006, 0.01, 0.03 wt.%;

[0018] Figure 5 This is a photograph of the appearance of 500-mesh jackfruit endocarp particles and a stable olive oil / water emulsion (8 mL / 8 mL) of durian seed supernatant at different concentrations (wt.%) in Test Example 3 of the present invention taken one month later; the numbers marked on the upper part of the sample bottle are sample numbers, indicating that the particle concentrations are: 0, 0.001, 0.003, 0.006, 0.01, 0.03, 0.06 wt.%;

[0019] Figure 6 This is a photo of the appearance of 500-mesh jackfruit endocarp particles and a triglyceride / water emulsion (8 mL / 8 mL) of different concentrations (wt.%) of Test Example 4 of the present invention taken one month later; the numbers marked on the upper part of the glass bottle are sample numbers, indicating that the particle concentrations are: 0, 0.001, 0.003, 0.006, 0.01, 0.03, 0.06 wt.%;

[0020] Figure 7 A line graph showing the growth of peroxide values of the emulsions prepared in various embodiments and comparative examples of the present invention after storage at room temperature for 3 months;

[0021] Figure 8 A line graph comparing the inhibition rates of the emulsions prepared in various embodiments and comparative examples of the present invention on Escherichia coli;

[0022] Figure 9 The figure is a line graph comparing the inhibition rates of the emulsions prepared in various embodiments and comparative examples of the present invention on Staphylococcus aureus. DETAILED DESCRIPTION

[0023] The technical solutions of the present invention will be clearly and completely described below with reference to specific embodiments. Obviously, the embodiments described are only some embodiments of the present invention, not all embodiments. All other embodiments obtained by ordinary technicians in this field based on the embodiments of the present invention without making any creative efforts shall fall within the scope of protection of the present invention.

[0024] Example 1: Preparation of Composite Particles: Select dried jackfruit seeds and durian seeds and carefully remove the endocarp using a knife. Accurately weigh the jackfruit and durian endocarps in a 1:1 mass ratio and thoroughly mix. Place the mixed endocarps in a high-speed grinder at 20,000 rpm and grind for 3 minutes. Sieve the powder through a 200-mesh sieve. Collect the residue and dry it in a 40°C oven to a constant weight to obtain the composite particles.

[0025] Particle dispersion and tea polyphenol addition: Accurately weigh an appropriate amount of the above-mentioned composite particles, add deionized water to prepare an aqueous solution with a mass fraction of 0.5wt%. Use an ultrasonic processor, set the power to 80W, and ultrasonically disperse the solution for 1 minute to ensure that the composite particles are evenly dispersed in the water. Cover the dispersed solution with plastic wrap and let it stand for 12 hours. After 12 hours, take the supernatant and dilute it so that the weight component of the composite particles in the solution is 0.006 parts. Then, accurately weigh 0.1 parts of tea polyphenols according to the weight component, add it to the diluted solution, and stir evenly to ensure that the tea polyphenols are fully dissolved and dispersed.

[0026] Emulsion Preparation: Select n-decane as the oil phase and add an equal volume of n-decane to the tea polyphenol solution. Transfer the mixture to a stirring device and pre-stir at 1000 rpm for 2 minutes to initially mix the oil and water phases and form a preliminary emulsion. Then, increase the stirring speed to 8000 rpm and continue stirring for 1 minute to complete the emulsification process. The emulsified emulsion is transferred to a 20°C environment and allowed to stand for further testing and analysis.

[0027] Example 2: Preparation of Composite Particles: Dried jackfruit and durian seeds were mechanically exfoliated to obtain the inner seed coats, and then mixed in a mass ratio of 3:1. The mixed inner seed coats were placed in a grinder at 25,000 rpm and pulverized for 5 minutes. The pulverized powder was sieved through a 300-mesh sieve, and the sieved material was oven-dried at 45°C to constant weight to produce composite particles.

[0028] Particle Dispersion and Tea Polyphenol Addition: Add the composite particles to deionized water to create a 0.5 wt% aqueous solution. Ultrasonicate and disperse at 90 W for 2 minutes. Cover the solution with plastic wrap and let it sit for 24 hours. Then, dilute the supernatant to a 0.2 part by weight composite particle solution. Add 0.3 parts by weight of tea polyphenol and stir thoroughly.

[0029] Emulsion Preparation: Using olive oil as the oil phase, add an equal volume of olive oil to the tea polyphenols solution. Pre-stir at 2,000 rpm for 3 minutes, then increase the speed to 10,000 rpm and stir for 2 minutes to complete emulsification. Allow the emulsion to stand at 25°C.

[0030] Example 3: Preparation of composite particles: Dried jackfruit seeds and durian seed endocarps were mixed in a mass ratio of 5:1, placed in a grinder, and pulverized at 30,000 rpm for 8 minutes. The pulverized powder was sieved through a 500-mesh sieve, and the sieved material was oven-dried at 45°C to constant weight.

[0031] Particle Dispersion and Tea Polyphenol Addition: Prepare a 0.5 wt% aqueous solution of the composite particles and ultrasonically disperse them at 100 W for 3 minutes. After the solution has settled for 36 hours, dilute the supernatant to a 0.5 wt% composite particle composition. Add 0.5 wt% tea polyphenol and stir thoroughly.

[0032] Emulsion Preparation: Select o-xylene as the oil phase. After adding an equal volume of o-xylene, pre-stir at 3000 rpm for 5 minutes, then stir at 12000 rpm for 3 minutes to complete emulsification. The emulsified emulsion is allowed to stand at 30°C.

[0033] In order to verify the advantages of the composite particles of the present invention, the following comparative test will be conducted with reference to the above examples, and the effect test of the durian endocarp particles will be verified in the same way:

[0034] Comparative Example 1

[0035] Particle preparation: Only jackfruit seed endocarp particles were used, and the preparation method of the composite particles in Example 1 was followed, that is, the dried jackfruit seed endocarp was mechanically peeled, crushed at a speed of 20,000 r / min for 3 minutes, passed through a 200-mesh sieve, and dried in a 40°C oven to constant weight.

[0036] Particle dispersion and tea polyphenol addition: As in Example 1, the composite particles were prepared into a 0.5 wt% aqueous solution, ultrasonically dispersed, allowed to stand, and diluted, and then 0.1 parts of tea polyphenols were added and stirred evenly.

[0037] Preparation of emulsion: n-decane was used as the oil phase. The emulsion was prepared according to the method of Example 1. The mixture was pre-stirred at 1000 r / min for 2 minutes and then stirred at 8000 r / min for 1 minute. The emulsion was allowed to stand at 20°C.

[0038] Comparative Example 2

[0039] Particle preparation: Only durian endocarp particles were used. The preparation process was the same as that of the composite particles in Example 1, except that the raw material was only durian endocarp.

[0040] Particle dispersion and tea polyphenol addition: The same steps as in Example 1 were used, including liquid preparation, ultrasonication, standing, dilution, and then adding 0.1 parts of tea polyphenols and stirring evenly.

[0041] Preparation of emulsion: Using n-decane as the oil phase, follow the same emulsion preparation method as in Example 1 and let it stand at 20°C.

[0042] Comparative Example 3

[0043] Preparation of composite particles: Jackfruit endocarp particles and durian endocarp particles were mixed in a mass ratio of 1:1, and the preparation process was the same as in Example 1.

[0044] Particle dispersion: Same as Example 1, except that tea polyphenols are not added.

[0045] The experimental design of the comparison of the properties of the emulsions prepared based on the above examples and comparative examples is as follows:

[0046] The purpose of the experiment was to compare the performance differences of emulsions under different formulas and preparation conditions, and to verify the effects of the combination of jackfruit and durian endocarp particles and the addition of tea polyphenols on the antioxidant, stability and antibacterial properties of the emulsion.

[0047] Materials: dried jackfruit seeds, durian seeds, tea polyphenols, n-decane, o-xylene, olive oil, deionized water, Escherichia coli culture medium, Staphylococcus aureus culture medium, nutrient agar medium, etc.

[0048] Equipment: cutters, high-speed crusher, 200-500 mesh sieve, drying oven, analytical balance, ultrasonic processor, stirring device, centrifuge, constant temperature incubator, spectrophotometer, etc.

[0049] Experimental groups

[0050] 1. Example group:

[0051] Example 1: The composite particles are mixed by jackfruit and durian inner seed coat in a mass ratio of 1:1, the composite particles account for 0.006 parts in the water phase, tea polyphenols account for 0.1 parts, and the oil phase is n-decane.

[0052] Example 2: The mass ratio of the composite particles is 3:1, the composite particles account for 0.2 parts in the water phase, the tea polyphenols account for 0.3 parts, and the oil phase is olive oil.

[0053] Example 3: The mass ratio of the composite particles is 5:1, the composite particles account for 0.5 parts in the water phase, the tea polyphenols account for 0.5 parts, and the oil phase is o-xylene.

[0054] 2. Comparative Example Group:

[0055] Comparative Example 1: Only jackfruit inner seed coat particles were used, the composite particles accounted for 0.006 parts in the water phase, tea polyphenols accounted for 0.1 parts, and the oil phase was n-decane.

[0056] Comparative Example 2: Only durian endocarp particles were used, the composite particles accounted for 0.006 parts in the aqueous phase, tea polyphenols accounted for 0.1 parts, and the oil phase was n-decane.

[0057] Comparative Example 3: The composite particles are mixed by jackfruit and durian inner seed coat in a mass ratio of 1:1, the composite particles account for 0.006 parts in the water phase, no tea polyphenols are added, and the oil phase is n-decane.

[0058] Experimental procedures

[0059] 1. Emulsion preparation:

[0060] According to the composite particle preparation methods of the embodiments and comparative examples of the present invention, composite particles of various formulations were obtained. For example, dried jackfruit and durian seeds were mechanically stripped of their inner seed coats, mixed in corresponding mass ratios, crushed at 20,000-30,000 rpm for 3-8 minutes, sieved through a sieve, and then oven-dried at 40-50°C to constant weight.

[0061] The composite particles were added to deionized water to prepare an aqueous solution with a mass fraction of 0.5 wt%, and ultrasonically dispersed at a power of 80-100 W for 1-3 minutes using an ultrasonic processor. The mixture was covered with plastic wrap and allowed to stand for 12-36 hours. The supernatant was diluted to obtain composite particle solutions of different concentrations.

[0062] Add tea polyphenols according to the formula and stir evenly, then add the corresponding oil phase. Pre-stir at 1000-3000r / min for 2-5 minutes, then increase the speed to 8000-12000r / min and stir for 1-3 minutes. After emulsification, let it stand at 20-30℃.

[0063] 2. Antioxidant test:

[0064] The peroxide value of the emulsion was determined by iodine titration. The emulsion was stored at room temperature for 3 months, and equal amounts of emulsion samples were taken at the 0th and 3rd months.

[0065] Add excess potassium iodide solution to the sample. Under acidic conditions, the peroxide in the emulsion reacts with potassium iodide to produce elemental iodine.

[0066] The generated iodine was titrated with sodium thiosulfate standard solution, and the peroxide value was calculated based on the volume of sodium thiosulfate solution consumed. The growth of peroxide value of different samples within 3 months was compared.

[0067] 3. Stability test:

[0068] Standing observation: Place the emulsion sample at 20-30℃ for 1 month, and regularly observe whether the emulsion has stratification or demulsification and record it.

[0069] Centrifugation test: Take equal amounts of emulsion samples in centrifuge tubes and centrifuge them at 3000 r / min for 15 minutes. Observe the oil phase separation after centrifugation and measure and calculate the oil phase separation rate.

[0070] 4. Antibacterial test:

[0071] Prepare bacterial suspension: Escherichia coli and Staphylococcus aureus were inoculated onto nutrient agar medium respectively, cultured in a 37°C constant temperature incubator for 18-24 hours, and then the colonies were rinsed with sterile saline to prepare bacterial suspension of a certain concentration.

[0072] Bacterial inhibition experiments were conducted using the plate spreading method. A certain amount of bacterial suspension was evenly spread on a nutrient agar plate. A sterile Oxford cup was then placed on the plate and an equal amount of the emulsion sample was added to the cup. After incubation in a 37°C incubator for 24 hours, the diameter of the inhibition zone was measured, and the inhibition rate was calculated. The inhibitory effects of the different emulsions on the two bacteria were compared.

[0073] The following is a comparison table of experimental data between various embodiments and comparative examples:

[0074]

[0075] The experimental data of the examples and comparative examples were analyzed from three aspects: antioxidant, stability and antibacterial properties:

[0076] 1. Antioxidant Properties: After three months of storage at room temperature, the peroxide values of the emulsions of Examples 1-3 increased by 15%, 18%, and 16%, respectively, while the peroxide values of Comparative Examples 1-3 increased by 30%, 28%, and 25%. This indicates that the emulsions of the Examples, which contain composite particles of jackfruit and durian endocarp, and tea polyphenols, exhibit significantly better antioxidant properties than the comparative emulsions containing only single endocarp particles or no tea polyphenols. The phenolic hydroxyl groups of tea polyphenols have strong antioxidant properties, effectively scavenging free radicals and inhibiting oil-phase oxidation. The encapsulation of tea polyphenols by the composite particles further prolongs their antioxidant time.

[0077] 2. Stability: In stability tests conducted at 20-30°C for one month, Examples 1-3 showed no significant delamination or demulsification, and the oil phase separation rates after centrifugation were also low, at 3%, 4%, and 3.5%, respectively. In contrast, Comparative Examples 1-3 exhibited slight delamination, with oil phase separation rates of 8%, 7%, and 6%, respectively. This suggests that the surface chemical properties and microstructures of the jackfruit and durian seed coat particles complement each other. When mixed in a specific ratio, they form a stable film at the oil-water interface, significantly enhancing the stability of the emulsion and effectively preventing the coalescence and floating of oil droplets.

[0078] 3. Antibacterial properties: In the inhibition experiments on Escherichia coli and Staphylococcus aureus, the inhibition rates of Examples 1-3 were significantly higher than those of the comparative examples. The inhibition rate of Example 1 against Escherichia coli was 85%, and the inhibition rate against Staphylococcus aureus was 83%; the inhibition rate of Example 2 against Escherichia coli was 88%, and the inhibition rate against Staphylococcus aureus was 87%; the inhibition rate of Example 3 against Escherichia coli was 86%, and the inhibition rate against Staphylococcus aureus was 84%. The inhibition rates of Comparative Examples 1-3 against the two bacteria were relatively low, with the inhibition rate against Escherichia coli ranging from 60% to 70%, and the inhibition rate against Staphylococcus aureus ranging from 55% to 68%. This shows that the antibacterial effect of tea polyphenols in destroying the bacterial cell membrane structure, in conjunction with the increase in contact area between the composite particles and the bacteria, significantly improves the antibacterial properties of the emulsion.

[0079] In summary, the combination of jackfruit and durian endocarp particles in the present invention, as well as the synergistic effect with tea polyphenols, significantly improves the antioxidant, stability and antibacterial properties of the emulsion. Compared with the single endocarp or the emulsion without added tea polyphenols in the comparative example, the performance advantages are obvious.

[0080] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above and that the invention can be embodied in other specific forms without departing from the spirit or essential characteristics of the invention. Therefore, the embodiments should be considered in all respects as illustrative and non-restrictive, and the scope of the invention is defined by the appended claims rather than the foregoing description, and it is intended that all variations that come within the meaning and range of equivalents of the claims be embraced therein.

Claims

1. A multifunctional emulsion based on natural composite raw materials, wherein the emulsion system is an oil-in-water type, solid particles are dispersed in the emulsion system, characterized in that: The composition of the emulsion system includes the following components by weight: Aqueous phase: composite particles composed of two fruit seed endocarp particles are dispersed therein, with the composite particles accounting for 0.006-0.5 parts in the aqueous phase, and 0.1-0.5 parts of tea polyphenols, with water as the balance, and the concentration of the composite particles in the emulsion system is 0.006wt%-0.5wt%; Oil phase: 0.1-1 part; The composite particles are composed of jackfruit endocarp particles and durian endocarp particles in a mass ratio of 1:1-5:1, have an average particle size between 100nm and 1000nm, and are obtained by crushing them in a grinder at a speed of 20000-30000r / min for 3-8 minutes and then screening them through a 200-500 mesh sieve.

2. The multifunctional emulsion based on natural composite raw materials according to claim 1, characterized in that: The oil phase is one or more of n-decane, o-xylene and olive oil.

3. A method for preparing a multifunctional emulsion based on natural composite raw materials according to any one of claims 1 to 2, characterized in that: The following steps are involved: (1) Preparation of composite particles: Dried jackfruit seeds and durian seeds are mechanically peeled to obtain the inner seed coat; the inner seed coats of the two are mixed in a mass ratio of 1:1-5:1, and the mixture is placed in a grinder and crushed at a speed of 20000-30000 r / min for 3-8 minutes; the crushed powder is sieved through a 200-500 mesh sieve, and the sieve is dried in an oven at 40-50°C to constant weight for later use; (2) Particle dispersion: Take the above composite particles, add deionized water to prepare an aqueous solution, and use an ultrasonic processor to ultrasonically disperse the dispersion; after covering the dispersion with plastic wrap and letting it stand for several hours, take the supernatant and dilute it into a solution. After dilution, the weight component of the composite particles in the solution is 0.006-0.5 parts; (3) Adding tea polyphenols: Add 0.1-0.5 parts by weight of tea polyphenols to the diluted solution and stir evenly; (4) Emulsion preparation: Add the oil phase to the solution containing tea polyphenols, with the volume ratio of the oil phase to the water phase being 1:

1. Stir at a low speed in a stirring device to initially mix the oil phase and the water phase. Then increase the stirring speed and continue stirring to complete the emulsification process. The emulsified emulsion is transferred to an environment of 20-30°C and allowed to stand.

4. The method for preparing a multifunctional emulsion based on natural composite raw materials according to claim 3, characterized in that: In step (2), ultrasonic dispersion is performed at a power of 80-100 W for 1-3 minutes using an ultrasonic processor; the dispersion is covered with plastic wrap and allowed to stand for 12-36 hours, and then the supernatant is taken and diluted into a solution.

5. The method for preparing a multifunctional emulsion based on natural composite raw materials according to claim 3, characterized in that: In step (4), pre-stirring is performed at a speed of 1000-3000 r / min for 2-5 minutes to initially mix the oil phase and the water phase; then the stirring speed is increased to 8000-12000 r / min and stirring is continued for 1-3 minutes to complete the emulsification process.

6. The method for preparing a multifunctional emulsion based on natural composite raw materials according to claim 3, characterized in that: The two endocarp composite particles complement each other in surface chemical properties and microstructures, and form a stable particle interface film at the oil-water interface after being mixed in a specific ratio.

7. The method for preparing a multifunctional emulsion based on natural composite raw materials according to claim 3, characterized in that: Tea polyphenols work synergistically with the composite particles. The phenolic hydroxyl groups of the tea polyphenols are antioxidants. The composite particles wrap and delay their release, and help increase the contact area with bacteria.

8. The method for preparing a multifunctional emulsion based on natural composite raw materials according to claim 3, characterized in that: The prepared emulsion has a peroxide value increase of no more than 20% when stored at room temperature for 3 months, no obvious stratification or demulsification when placed at 20-30°C for 1 month, and an oil phase separation rate of no more than 5% after centrifugation.

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