AU2017204856B2 - High-stability mustard oil nanoemulsion and preparation method therefor - Google Patents
High-stability mustard oil nanoemulsion and preparation method therefor Download PDFInfo
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- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-N 0.000 title claims abstract description 94
- 239000008164 mustard oil Substances 0.000 title claims abstract description 82
- 239000007908 nanoemulsion Substances 0.000 title claims abstract description 59
- 238000002360 preparation method Methods 0.000 title claims abstract description 28
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims abstract description 31
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- 235000003351 Brassica cretica Nutrition 0.000 claims abstract description 30
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- 235000010460 mustard Nutrition 0.000 claims abstract description 30
- 238000002156 mixing Methods 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 239000000839 emulsion Substances 0.000 claims abstract description 17
- 235000015067 sauces Nutrition 0.000 claims abstract description 17
- 238000010008 shearing Methods 0.000 claims abstract description 15
- 238000000265 homogenisation Methods 0.000 claims abstract description 11
- 239000003921 oil Substances 0.000 claims abstract description 10
- 235000014438 salad dressings Nutrition 0.000 claims abstract description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 20
- 239000000203 mixture Substances 0.000 claims description 19
- 238000003756 stirring Methods 0.000 claims description 15
- 238000004945 emulsification Methods 0.000 claims description 12
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- 239000002245 particle Substances 0.000 claims description 12
- 239000003995 emulsifying agent Substances 0.000 claims description 9
- 235000019198 oils Nutrition 0.000 claims description 9
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- 229910021641 deionized water Inorganic materials 0.000 claims description 8
- 239000006185 dispersion Substances 0.000 claims description 8
- 239000003549 soybean oil Substances 0.000 claims description 8
- 235000012424 soybean oil Nutrition 0.000 claims description 8
- 239000000126 substance Substances 0.000 claims description 6
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 5
- 229940083466 soybean lecithin Drugs 0.000 claims description 5
- 229920001214 Polysorbate 60 Polymers 0.000 claims description 4
- NWGKJDSIEKMTRX-AAZCQSIUSA-N Sorbitan monooleate Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O NWGKJDSIEKMTRX-AAZCQSIUSA-N 0.000 claims description 4
- 239000011259 mixed solution Substances 0.000 claims description 4
- 239000003755 preservative agent Substances 0.000 claims description 4
- 230000002335 preservative effect Effects 0.000 claims description 4
- 229950004959 sorbitan oleate Drugs 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 2
- 229920000223 polyglycerol Polymers 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 22
- 150000002540 isothiocyanates Chemical class 0.000 abstract description 14
- 238000003860 storage Methods 0.000 abstract description 11
- 235000013305 food Nutrition 0.000 abstract description 10
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- 238000010411 cooking Methods 0.000 description 4
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 description 4
- 230000002349 favourable effect Effects 0.000 description 4
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- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 4
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- 241000894006 Bacteria Species 0.000 description 2
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- 230000009286 beneficial effect Effects 0.000 description 2
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- 229940109262 curcumin Drugs 0.000 description 2
- 235000012754 curcumin Nutrition 0.000 description 2
- 239000004148 curcumin Substances 0.000 description 2
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 description 2
- 238000007598 dipping method Methods 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 125000004383 glucosinolate group Chemical group 0.000 description 2
- 230000005764 inhibitory process Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000019508 mustard seed Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000020637 scallop Nutrition 0.000 description 2
- 235000014102 seafood Nutrition 0.000 description 2
- 240000003291 Armoracia rusticana Species 0.000 description 1
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- 241000283690 Bos taurus Species 0.000 description 1
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- 235000015071 dressings Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
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- 210000004051 gastric juice Anatomy 0.000 description 1
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- 150000002500 ions Chemical class 0.000 description 1
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- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seasonings (AREA)
Abstract
The present invention discloses a high-stability mustard oil nanoemulsion and a preparation method therefor and belongs to the technical fields of food chemistry and food processing. The high-stability mustard oil nanoemulsion is prepared by emulsion 5 preparation, oil phase preparation, mixing, high-speed shearing and homogenization. The high-stability mustard oil nanoemulsion is applied to sauces or a mustard salad dressing. The mustard oil nanoemulsion prepared by the present invention improves the water solubility of mustard oil, and avoids the volatilization of the mustard oil; and compared with other mustard products, the hydrolysis rate of isothiocyanate in a storage process is 10 reduced, so that the mustard oil has better storage stability.
Description
HIGH-STABILITY MUSTARD OIL NANOEMULSION AND
PREPARATION METHOD THEREFOR
Technical Field
The present invention relates to a high-stability mustard oil nanoemulsion and a preparation method therefor and belongs to the technical fields of food chemistry and food processing. The mustard oil nanoemulsion is prepared from mustard oil as a raw material by using a nano-emulsification technology, so that the mustard oil which is volatile and water-insoluble can be relatively stably distributed in a water phase within a certain storage period.
Related Art
Mustard in the traditional sense generally refers to a seasoning formed by grinding mustard seeds and is one of spices which are most widespread in the world and have the longest history, wasabi and horseradish are also often referred to as mustard because of being capable of generating similar unique flavors, and glucosinolate contained in such 15 plants is hydrolyzed under the action of a glucosinolate hydrolase to release volatile isothiocyanate to produce a strong pungent smell after the plants are smashed and are in contact with water.
Mustard oil is natural plant essential oil extracted from the mustard seeds, has a strong volatile pungent smell and comprises isothiocyanate (short for ITCs) serving as a main 20 component and allyl isothiocyanate (short for AITC) with the maximum ratio. Isothiocyanate not only has bacteriocidal and antioxidant effects, but also can stimulate the secretion of saliva and gastric juice to realize an appetite promoting effect; in addition, the component can be used for preventing tooth decay and also has a certain effect on preventing cancer, hyperlipidemia, hypertension, heart diseases and the like.
However, pure mustard oil has the characteristics of strong pungent smell, strong volatility, oxidative deterioration easily caused in the air and water insolubility, therefore, the application range of the pure mustard oil is seriously limited, and the advantages of the pure mustard oil cannot be favorably exerted. Weidong Chen et al. disclosed a preparation
2017204856 13 Jul 2017 method of an allyl isothiocyanate nano lipid carrier (Chinese patent application number
201310418572.7), wherein allyl isothiocyanate was wrapped into a lipoid nucleus, so that the dissolvability of allyl isothiocyanate was improved, the bioavailability was increased, the irritation was reduced, and the action time of a drug was prolonged. Yanping Wang disclosed a preparation method of a microcapsule mustard essence (Chinese patent application number 201510258397.9) composed of a wall material and a core material, wherein the core material comprised natural mustard oil or allyl isothiocyanate and a fragrance enhancement coordinating agent, the stability of the mustard oil was improved in a microcapsule way, the defects that the mustard oil was strong in volatility and irritation and was not easily retained in a product were overcome, and the characteristic that the mustard oil was fragrant was better exerted. There is few research reports concerning the mustard oil in China, and by using the above-mentioned several methods including lipidosome and microcapsule technologies, the stability of the mustard oil is improved to a certain extent, and the application range is widened.
A high-stability mustard oil nanoemulsion is prepared by using a nano-emulsification technology, and the water solubility and storage stability of the mustard oil can be effectively improved by a stable dispersion system established in water. Along with the continuous development of a nanotechnology, the application of a nanoscale emulsification system to foods attracts more and more attention from the public. The nanoemulsion is an 20 emulsion with the particle size ranging from lOnm to 200nm, is generally in a transparent/semitransparent state and is small in particle size, uniform in dispersion and good in stability as comparison with a common emulsion. Compared with a microencapsulated product and a liposome, the preparation process of nanoemulsion is simple, an oil-in-water emulsion can improve the water solubility of lipid-soluble active 25 substances and prolong the retention time of the active substances, and the nanoscale particle size of the nanoemulsion is more beneficial to the dispersion and absorption of nutrient components and bioactive substances, so that the bioavaiability of the nutrient components and the bioactive substances is increased. Ying Ma et al. disclosed a method for producing nanoparticles by using a nano-emulsification technology (Chinese patent 30 application number 201410539566.1), wherein curcumin serving as a lipid-soluble
2017204856 13 Jul 2017 bioactive substance carried by the nanoparticles was produced by taking bovine whey protein as a surfactant and medium-chain triglyceride as an oil phase. The average particle size of the nanoparticles in a dispersion phase of the nanoemulsion prepared by the present invention was about 200nm, and the nanoemulsion not only had favorable stability at high 5 temperature and high ion strength, but also had favorable storage stability and a certain effect on protecting the curcumin.
Technologies for preparing the nanoemulsion mainly include a high-energy preparation method and a low-energy preparation method; the high-energy preparation method comprises an ultrasonic method, a shearing and stirring method and a high-pressure 10 homogenization method; and the low-energy preparation method comprises a PIC (Phase inversion composition) method, a PIT (Phase inversion point) method, a self-emulsification method and a solvent replacement method. Every method has its own characteristics, the appropriate emulsification method is selected according to the natures and features of different samples, and reports about the nano-emulsification method for the mustard oil are 15 few because the mustard oil is volatile and isothiocyanates (ITCs) serving as main components are easily hydrolyzed and are sensitive to the temperature.
Wanping Zhang et al. disclosed an O/W shea butter nanoemulsion and a preparation method therefor (Chinese patent application number 201310672801.8), the invention provided a preparation method of a shea butter nanoemulsion, wherein the O/W shea butter 20 nanoemulsion of which dispersion-phase particles had particle sizes ranging from 1 OOnm to 250nm was obtained by high-pressure homogenization and was prepared from the components in percentage by weight: 5%-20% of shea butter, 3%-10% of an emulsion, 3%-15% of an organic additive, 0.05%-0.5% of an inorganic additive and the balance of water. The O/W shea butter nanoemulsion improves the permeability of the shea butter was 25 improved, the product stability was relatively good, and the O/W shea butter nanoemulsion had no obvious particle size changes after being stored at normal temperature and 40°C for 1 month. The stable shea butter nanoemulsion was prepared by using the high-pressure homogenization method while the present invention would apply a high-speed shearing assisted high-pressure homogenization method to the nano-emulsification of the mustard oil,
2017204856 13 Jul 2017 so that the prepared emulsion is smaller in particle size and more stable and had no obvious particle size changes after being stored at normal temperature for 6 months.
Houbin Li et al. disclosed a preparation method of a mustard oil nanoemulsion (Chinese patent application number 201310238688.2), wherein the nanoemulsion was prepared by using an ultrasonic dispersion method, a main surfactant in the nanoemulsion was one or a mixture of more than one selected from polyoxyethylene hydrogenated castor oil, lecithin and poloxamer, and an oil phase was mustard oil or an oleic acid solution in which the mustard oil was dissolved. The mustard oil nanoemulsion comprised the components in percentage by mass: 1.38%-22.5% of a surfactant phase, 0.196%-2.63% of 10 the oil phase and 75%-98.4% of a water phase, and the particle size of the prepared nanoemulsion was 13.36-246.5nm. The mustard oil nanoemulsion prepared by the present invention improves the pungent smell of the mustard oil, and avoids the volatilization of the mustard oil. Qingfeng Zhang et al. (2005) considered that the hydrolysis speed of ITCs is extremely high under an ultrasonic condition, and an ultrasonic dispersion method was 15 adopted in the patent to result in the problem of overhigh loss of ITCs because the stability of ITCs was possibly damaged to a certain extent. The present invention avoids the effect of ultrasonics to ITCs, and the nanoemulsion is prepared by using a method in which a high-pressure homogenization method is mainly used under the assistance of a high-speed shearing method, so that the prepared emulsion is more uniform, the particle size 20 distribution is more centralized (30-120nm), in addition, the time used in the preparation process is relatively short, the loss of the mustard oil is reduced, ITCs in the final nanoemulsion are also very stable, and the retention rate of ITCs is 70% or above after ITCs are stored at normal temperature for 6 months.
SUMMARY
In order to solve the problems that mustard oil is volatile, high in irritation, and water-insoluble, a main component of the mustard oil is easily hydrolyzed, and the application range is narrow, the present invention provides a method for producing a high-stability mustard oil nanoemulsion by using a nano-emulsification technology.
The uniform and stable emulsion with a small particle size can be prepared under the
2017204856 15 May 2019 action of an emulsifying agent by using a method in which a high-pressure homogenization technology is mainly used under the assistance of high-speed shearing, and the mustard oil nanoemulsion prepared by the present invention improves the water solubility of the mustard oil, avoids the volatilization of the mustard oil and increases the storage stability 5 and can be applied to mustard series sauces so that the application range of the mustard oil in the fields of food seasoning and bacterium inhibition is widened.
The technical solution of this application : A high-stability mustard oil nanoemulsion, obtained by dissolving 140-160 parts of an emulsifying agent by using 55-65 parts of ethanol firstly, then, uniformly mixing and stirring 150-200 parts of mustard oil and 30-40 10 parts of soybean oil, mixing the above-mentioned substances, then adding 5535-5610 parts of deionized water and carrying out high-speed shearing and homogenization.
A preparation method of the high-stability mustard oil nanoemulsion comprising the following steps:
(1) emulsion preparation: dissolving the emulsifying agent by using ethanol according to a ratio, mixing the emulsifying agent with ethanol, and then uniformly stirring the mixture at room temperature or under a heating condition by using a magnetic stirring apparatus;
(2) oil phase preparation: mixing the mustard oil with the soybean oil according to a ratio, placing the mixture into a beaker, covering the beaker with a preservative film, and uniformly stirring the mixture at room temperature or low temperature by using the magnetic stirring apparatus;
(3) mixing: mixing the emulsion obtained in the step (1) with the oil phase prepared in the step (2), uniformly stirring the mixture at room temperature by using the magnetic stirring apparatus, and then, adding the deionized water according to a ratio;
(4) high-speed shearing: shearing the mixed solution in the step (3) at the speed of
2017204856 13 Jul 2017
10000-15000rpm for 2-3min by using a high-speed dispersion machine for preliminary emulsification; and (5) homogenization: homogenizing the preliminarily-emulsified emulsion in the step (4) 2-5 times at the pressure of 60-80MPa by using an ultrahigh-pressure homogenizer to finally obtain a semitransparent high-stability mustard oil nanoemulsion with the particle size of 30-120nm
A preparation method of the high-stability mustard oil nanoemulsion characterized in that the purity of the mustard oil is 93%-98%.
An application of the high-stability mustard oil nanoemulsion characterized in that the 10 high-stability mustard oil nanoemulsion is applied to sauces, and the addition ratio is metered in parts by weight: 1 part of the mustard oil nanoemulsion and 599-1199 parts of the sauces.
The application of the high-stability mustard oil nanoemulsion characterized in that the high-stability mustard oil nanoemulsion is applied to a mustard salad dressing, and the 15 addition ratio is metered in parts by weight: 1 part of the mustard oil nanoemulsion and 599-1199 parts of the salad dressing.
The present invention has the beneficial effects that the mustard oil nanoemulsion prepared by the present invention improves the water solubility of the mustard oil and avoids the volatilization of the mustard oil, and compared with other mustard products, the 20 hydrolysis rate of the isothiocyanate is reduced in a storage process so that the mustard oil has better storage stability.
The emulsion prepared by the present invention is small in particle size and uniform in distribution and has no obvious particle size changes after being stored at room temperature for 6 months. The preparation process is simple, the time consumption is short, the loss of 25 the mustard oil during processing is reduced, and the method can be popularized to large-scale industrial production and has relatively high practicability.
DETAILED DESCRIPTION
The high-stability mustard oil nanoemulsion is further illustrated by specific
2017204856 13 Jul 2017 embodiments, but is not limited.
Embodiment 1: A method for preparing large-scale mustard oil nanoemulsion by mainly using a high-pressure homogenization method under the assistance of a high-speed shearing method and an application to sauces are provided.
6000g of mustard oil nanoemulsion is prepared, and the mustard oil nanoemulsion comprises the following raw materials by weight: 150g of mustard essential oil, 30g of soybean oil, 90g of polyoxyethylene sorbitan oleate (Tween 80), 60g of soybean lecithin, 60g of ethanol and 5610g of deionized water.
The above-mentioned preparation method of the mustard oil nanoemulsion specifically 10 comprises the following steps:
emulsion preparation: weighing and mixing 60g of ethanol, 60g of soybean lecithin and 90g of Tween 80, and uniformly stirring the mixture at room temperature by using a magnetic stirring apparatus; oil phase preparation: weighing and mixing 150g of mustard essential oil and 30g of soybean oil, placing the mixture into a beaker, covering the beaker . .... 0 . .
with a preservative film, stirring the mixture at the temperature of 10 C for 20min by using the magnetic stirring apparatus, and uniformly mixing the mixture; mixing the prepared . . . ... 0 . .
emulsion with the prepared oil phase, stirring the mixture at 15 C for 20min by using the magnetic stirring apparatus, and then, adding the deionized water according to a ratio; high-speed shearing: shearing the prepared mixed solution under the condition of 20 lOOOOrpm for 3min by using a high-speed dispersion machine, and carrying out preliminary emulsification; and homogenization: homogenizing the preliminarily-emulsified emulsion 5 times at the pressure of 60MPa by using an ultrahigh-pressure homogenizer to finally prepare a semitransparent nanoemulsion with the particle size of about 70nm, wherein the particle size almost has no changes after 6 months, and the retention rate of isothiocyanate 25 is 70% or above.
The application to the sauces: the mustard oil nanoemulsion is blended with different sauces including a Jiahao crude soy sauce, a Jinba sashimi and fresh scallop juice and a Haitian Weijixian soy sauce according to the required ratio (the blending ratio is metered in
2017204856 13 Jul 2017 parts by weight: 1 part of the mustard oil nanoemulsion and 599-1199 parts of the sauces). The blended sauces have joyful mustard flavor, can be widely applied to cold dish making assistance, seafood dipping and seasoning during food cooking and have the effects of removing fishy odor and improving the taste, compared with the past mustard products, the 5 mustard oil nanoemulsion has the biggest advantage of being convenient and instant, is not needed to be blended like a mustard sauce and is not needed to be used like a mustard powder product which can be used only after water is added and the mustard powder product gives off the smell, and the product combines the unique flavor of wasabi and the fragrances of soy sauce series products and particularly has remarkable advantages when 10 being used for seasoning during food cooking. The blended product is stable in nature and favorable in application characteristic, after storage at room temperature for 6 months, the flavor is stable and the retention rate of isothiocyanate is kept at 70% or above.
Embodiment 2: A method for preparing large-scale mustard oil nanoemulsion by mainly using a high-pressure homogenization method under the assistance of a high-speed 15 shearing method and an application to wasabi are provided.
6000g of mustard oil nanoemulsion is prepared, and the mustard oil nanoemulsion comprises the following raw materials by weight: 2000g of mustard essential oil, 40g of soybean oil, lOOg of polyoxyethylene sorbitan oleate (Tween 80), 50g of soybean lecithin, 60g of ethanol and 5535g of deionized water.
The above-mentioned preparation method of the mustard oil nanoemulsion specifically comprises the following steps:
emulsion preparation: weighing and mixing 60g of ethanol, 50g of soybean lecithin and lOOg of Tween 80, and uniformly stirring the mixture at room temperature by using a magnetic stirring apparatus; oil phase preparation: weighing and mixing 200g of mustard 25 essential oil and 40g of soybean oil, placing the mixture into a beaker, covering the beaker with a preservative film, stirring the mixture at the temperature of 10 C for 20min by using the magnetic stirring apparatus, and uniformly mixing the mixture; mixing the prepared emulsion with the prepared oil phase, stirring the mixture at 15 C for 20min by using the magnetic stirring apparatus, and then, adding the deionized water according to a ratio;
2017204856 13 Jul 2017 high-speed shearing: shearing the prepared mixed solution under the condition of 15000rpm for 2min by using a high-speed dispersion machine, and carrying out preliminary emulsification; and homogenization: homogenizing the preliminarily-emulsified emulsion 3 times at the pressure of 80MPa by using an ultrahigh-pressure homogenizer to finally 5 prepare a semitransparent nanoemulsion with the particle size of about 90nm, wherein the particle size almost has no changes after 6 months, and the retention rate of isothiocyanate is 70% or above.
The application to the sauces: the mustard oil nanoemulsion is blended with different sauces including a Jiahao crude soy sauce, a Jinba sashimi and fresh scallop juice and a 10 Haitian Weijixian soy sauce according to the required ratio (the blending ratio is metered in parts by weight: 1 part of the mustard oil nanoemulsion and 599-1199 parts of the sauces). The blended sauces have joyfill mustard flavor, can be widely applied to cold dish making assistance, seafood dipping and seasoning during food cooking and have the effects of removing fishy odor and improving the taste, compared with the past mustard products, the 15 mustard oil nanoemulsion has the biggest advantage of being convenient and instant, is not needed to be blended like a mustard sauce and is not needed to be used like a mustard powder product which can be used only after water is added and the mustard powder product gives off the smell, and the product combines the unique flavor of wasabi and the fragrances of soy sauce series products and particularly has remarkable advantages when 20 being used for seasoning during food cooking. The blended product is stable in nature and favorable in application characteristic, after storage at room temperature for 6 months, the flavor is stable and the retention rate of isothiocyanate is kept at 70% or above.
The application to a mustard salad dressing: the mustard flavor in the mustard salad dressing on the market is mainly sourced from mustard powder, fTCs are hydrolyzed after 25 the mustard powder is mixed with water, ITCs are instable when being exposed to water and can be further hydrolyzed, while the mustard salad dressing is relatively high in water activity reaching 0.85 or above and is very high in free water ratio, which is unfavorable for the preservation of the mustard flavor in a product.
The mustard oil nanoemulsion of the present invention can be added into the salad
2017204856 15 May 2019 dressing as required (the addition ratio is metered in parts by weight as follows: 1 part of the mustard oil nanoemulsion and 599-1199 parts of the salad dressing), has seasoning and bacterium inhibition effects, also exerts the characteristics of the nanoemulsion, and has great advantages on the aspect of flavor stability as comparison with mustard powder 5 seasoning, and after storage at room temperature for 6 months, the flavor is stable and the retention rate of isothiocyanate is kept at 70% or above.
Although embodiment/s) of the present invention have been described in the foregoing detailed description, it will be understood that the invention is not limited to the embodiment/s) disclosed, but is capable of numerous rearrangements, modifications and 10 substitutions without departing from the scope of the invention.
Throughout this specification, the word comprise, or variations such as comprises or comprising, will be understood to imply the inclusion of a stated element, integer or step, or group of elements, integers or steps, but not the exclusion of any other element, integer or step, or group of elements, integers or steps.
All publications mentioned in this specification are herein incorporated by reference.
Any discussion of documents, acts, materials, devices, articles or the like which has been included in the present specification is solely for the purpose of providing a context for the present invention. It is not to be taken as an admission that any or all of these matters form part of the prior art base or were common general knowledge in the field relevant to the present invention as it existed in Australia or elsewhere before the priority date of each claim of this application.
Claims (6)
- (1) emulsion preparation: dissolving the emulsifying agent by using ethanol according to a ratio, mixing the emulsifying agent with ethanol, and then uniformly stirring the mixture at room temperature or under a heating condition by using a magnetic stirring apparatus;1. A high-stability mustard oil nanoemulsion obtained by dissolving 140-160 parts of an emulsifying agent by using 55-65 parts of ethanol firstly, then, uniformly mixing and stirring 150-200 parts of mustard oil and 30-40 parts of soybean oil, mixing the above-mentioned substances, then adding 5535-5610 parts of deionized water and carrying out high-speed shearing and homogenization.
- (2) oil phase preparation: mixing the mustard oil with the soybean oil according to a ratio, placing the mixture into a beaker, covering the beaker with a preservative film, and uniformly stirring the mixture at room temperature or low temperature by using the magnetic stirring apparatus;2. A preparation method of the high-stability mustard oil nanoemulsion according to claim 1, characterized by comprising the following steps:
- 3. The preparation method of the high-stability mustard oil nanoemulsion according to claim 2, characterized in that the emulsifying agent is polyoxyethylene sorbitan oleate, namely one or a mixed emulsifying agent of several selected from polyoxyethylene sorbitan oleate, polyglycerol monostearate and soybean lecithin.(3) mixing: mixing the emulsion obtained in the step (1) with the oil phase prepared in the step (2), uniformly stirring the mixture at room temperature by using the magnetic stirring apparatus, and then, adding the deionized water according to a ratio;
- 4. The preparation method of the high-stability mustard oil nanoemulsion according to claim 2, characterized in that the purity of the mustard oil is 93%-98%.(4) high-speed shearing: shearing the mixed solution in the step (3) at the speed of 10000-15000rpm for 2-3min by using a high-speed dispersion machine for preliminary emulsification; and (5) homogenization: homogenizing the preliminarily-emulsified emulsion in the step (4) 2-5 times at the pressure of 60-80MPa by using an ultrahigh-pressure homogenizer to finally obtain a semitransparent high-stability mustard oil nanoemulsion with the particle size of 30-120nm.2017204856 15 May 2019
- 5. An application of the high-stability mustard oil nanoemulsion according to claim 1, characterized in that the high-stability mustard oil nanoemulsion is applied to sauces, and the addition ratio is metered in parts by weight: 1 part of the mustard oil nanoemulsion and 599-1199 parts of the sauces.
- 6. The application of the high-stability mustard oil nanoemulsion according to claim 1, characterized in that the high-stability mustard oil nanoemulsion is applied to a mustard salad dressing, and the addition ratio is metered in parts by weight: 1 part of the mustard oil nanoemulsion and 599-1199 parts of the salad dressing.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610720529.XA CN106333353A (en) | 2016-08-25 | 2016-08-25 | High-stability mustard oil nanometer emulsion and preparation method thereof |
| CN201610720529.X | 2016-08-25 |
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| Publication Number | Publication Date |
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| AU2017204856A1 AU2017204856A1 (en) | 2018-03-15 |
| AU2017204856B2 true AU2017204856B2 (en) | 2019-06-06 |
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| CN107529416A (en) * | 2017-08-15 | 2018-01-02 | 庄岳川 | A kind of spice micro emulsion and preparation method and application |
| CN107937134B (en) * | 2017-12-13 | 2021-04-02 | 湖北中烟工业有限责任公司 | Preparation method of sweet orange oil microemulsion for cigarette flavoring |
| CN109463663B (en) * | 2018-12-16 | 2022-05-03 | 杭州邦沃森生物科技有限公司 | Preparation method of deodorized bighead carp fillets based on sustained release of ginger essential oil microemulsion |
| CN109699989A (en) * | 2018-12-20 | 2019-05-03 | 四川大学 | A kind of oil-in-water type Japan pepper essential oil micro emulsion and preparation method thereof |
| CN109497498A (en) * | 2018-12-20 | 2019-03-22 | 四川大学 | A kind of mustard flavor soy sauce and preparation method thereof |
| CN112641081A (en) * | 2020-12-01 | 2021-04-13 | 江西省华宝孔雀食品科技发展有限公司 | Preparation method of emulsified orange essence with strong preservation performance |
| EP4333630A1 (en) * | 2021-06-28 | 2024-03-13 | Firmenich SA | Flavor nanoemulsions for beverage and personal care applications |
| CN114916651B (en) * | 2022-05-19 | 2024-03-29 | 成都科建生物医药有限公司 | Mustard essential oil liposome and preparation method and application thereof |
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| CN103315956A (en) * | 2013-06-17 | 2013-09-25 | 武汉大学 | Mustard oil nanoemulsion and preparation method thereof |
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| CN104921005A (en) * | 2015-03-20 | 2015-09-23 | 徐州黎明食品有限公司 | Garlic oil nanometer-scale microemulsion liquid and preparation method thereof |
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| CN106333353A (en) | 2017-01-18 |
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