Preparation method and application of a perilla essential oil pickering emulsion
By modifying barley protein through ultrasonic-assisted acid-heat treatment and combining it with apigenin loading, a perilla essential oil Pickering emulsion was prepared. This solved the problem of poor stability of plant essential oils in food, achieving highly efficient antibacterial and preservation effects, which is in line with the concept of green environmental protection.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- JIANGSU UNIV
- Filing Date
- 2026-06-05
- Publication Date
- 2026-07-17
AI Technical Summary
Existing plant essential oils have problems such as poor stability, high water solubility and volatility, and environmental sensitivity when used in food. The Pickering emulsion system, which is stable as a natural polymer-protein, is thermodynamically unstable and has not been applied on a large scale.
A perilla essential oil Pickering emulsion was prepared by modifying barley protein with ultrasonic-assisted acid heat treatment and loading it with apigenin. The modified barley protein was used as a stabilizer to avoid the use of synthetic surfactants or chemical modifications, thus forming a stable interfacial film.
It improves the antibacterial activity and fruit preservation effect of perilla essential oil, significantly reduces the volatilization loss of essential oil, achieves good encapsulation and slow release function, conforms to the green and environmentally friendly concept, and enhances the biosafety and stability of the product.
Smart Images
Figure CN122397799A_ABST