Almond oil microbial fermentation preparation method, its fermentation oil derivatives and application
Fermentation of almond oil by Lactobacillus plantarum or oleophilic bacteria produces fermented oil derivatives rich in hydroxy fatty acids and lactones, solving the problems of limited functionality and insufficient oxidative stability of almond oil, and enabling efficient and safe applications in cosmetics and functional foods.
Patent Information
- Application Number
- CN202610506029.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-04-16
- Publication Date
- 2026-07-17
AI Technical Summary
Existing technologies for almond oil have limited functionality, poor transdermal absorption, and insufficient oxidative stability, resulting in a lack of synergistic improvement in the overall performance of the oil.
Microbial fermentation of almond oil using Lactobacillus plantarum or oleophilic bacteria is employed to prepare fermented oil derivatives rich in hydroxy fatty acids and lactones. Combined with mild fermentation conditions and food-grade microorganisms, a stable oil-water emulsion system is formed for biotransformation.
It significantly improves the antioxidant capacity, transdermal absorption performance and sensory effects of oils. The fermented oil derivatives produced exhibit excellent skin care activity and safety in cosmetics and functional foods, which is in line with the concept of green chemistry.