CN103237453A - 抗微生物精油的递送载剂 - Google Patents
抗微生物精油的递送载剂 Download PDFInfo
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- CN103237453A CN103237453A CN2011800578302A CN201180057830A CN103237453A CN 103237453 A CN103237453 A CN 103237453A CN 2011800578302 A CN2011800578302 A CN 2011800578302A CN 201180057830 A CN201180057830 A CN 201180057830A CN 103237453 A CN103237453 A CN 103237453A
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- essential oil
- oil
- gum arabic
- emulsion
- waterborne compositions
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及包含抗微生物精油、阿拉伯树胶和水的乳剂用于改善精油在水性组合物,特别是食品或饮料组合物中的抗微生物效果的用途。此外,本发明涉及改善精油,和包含抗微生物精油、阿拉伯树胶和水的乳剂的水性组合物的抗微生物效果的方法。
Description
本发明涉及包含抗微生物精油的乳剂用于提高精油在水性组合物中的抗微生物效果的用途。本发明的实施方案涉及提高精油的抗微生物效果的方法,和包含所述乳剂的组合物。
食品的微生物污染对消费者而言能够是相当大的健康风险。其可导致例如严重的胃肠道病症,并且也是与恶心、呕吐、腹泻和疟疾相关的“夏季流感”的疑似原因。有害微生物也可能含有或分泌剧毒,这可导致危险的污染,例如引起肉毒中毒的肉中毒。有时,微生物也可为致癌的,例如来自特别霉菌的真菌毒素。
通常通过使用不同食物安全栅栏的组合(又称多栅栏系统)来避免此类食物酸败或食物中毒,例如食品的短暂加热,降低其水活度,食品的冷冻存贮和配送,对产品加入化学防腐剂等,这些措施抑制或完全破坏不想要的微生物,例如某些细菌、酵母和霉菌。
因此,酵母和霉菌造成的食品酸败是食品工业的关注重点,并且酵母和霉菌的生长主要通过化学剂例如山梨酸、丙酸和苯甲酸或其相应的盐抑制。已有报导,一些酿酒酵母(Saccharomyces cerevisiae)菌株对物理处理和化学防腐剂具有多重抗性。
此外,合法批准和普遍使用的化学防腐剂对一些消费者而言可能仍然是有害的。例如,苯甲酸和山梨酸可导致过敏,而亚硫酸盐、亚硫酸和二氧化硫可具有其他有害影响。此外,某些化学防腐剂在加热时也可能释放致癌化合物。
因此,认为在食品中减少此类化学防腐剂和盐是重要的消费者需求。
因此寻找可用于食品中的无害备选物是大势所趋。其中,已证明来自多种植物或水果的调味品和/或提取物是有效的抗微生物剂。例如,Weiss J.等人在Journal of Food Protection,第68卷,No.12,2005,第2559-2566页和Journal of Food Protection,第68卷,No.7,2005,第1359-1366页中描述了精油组分的抗微生物效果。
因此,在食品中使用精油作为抗微生物剂可以是使用化学防腐剂的消费者友好的备选物。
但是,精油主要是疏水性的,即不与水混合,且不易于溶解或分散在基于水的食品系统中。因此,需要通过递送载剂或系统溶解或囊封精油以使其适用于基于水的食品系统中。
WO2008/017580提出了通过使用囊封抗微生物剂的食品级微团改善食品的微生物安全性和稳定性的方法。特别公开了使用聚氧乙烯山梨醇酐单油酸酯(Admul T80K)微团来溶解精油。试验显示了使用此类溶解的精油对例如布氏乳杆菌(Lactobacillus buchneri)、大肠杆菌(E.coli)、沙门氏菌属某种(Salmonella spp.)、葡萄球菌属,和李斯特氏菌属的抑制。
WO2003/028451公开了包含有效量的精油和稳定剂、乳化剂或囊封剂的杀微生物水性制剂。其中在水性组合物中相对高浓度的精油是获得期望效果所必需的。但是,在最终的水性产品例如食品中仍然存在可感觉到的源自精油的强烈味道和气味影响。
WO2008/028278公开了包含抗微生物油和亲水聚合物的抗微生物涂层。在上面引用的文献中,相对高浓度的精油仍然是获得期望效果所必需的。在最终产品例如食品中仍然存在可感觉到的源自精油的强烈味道和气味影响。
J.F.Ayala-Zavala等人,2008年在J.Incl Phenom Macrocycl Chem,第60卷,第359-368页中和J.F.Ayala-Zavala等人,2008年在Journal ofFood Science,第73卷,第4期,第R41-R47页中描述了环糊精可用作递送抗微生物化合物例如抗微生物精油的载剂。在这种情况中,抗微生物精油与环糊精由于分子的两亲性本质而复合。公开的可能应用是保存鲜切的水果和蔬菜。
在食品中使用聚氧乙烯山梨醇酐微团或环糊精和精油的复合物的问题是,需要相对高浓度的精油以在食物制成品中得到令人满意和有效水平的抗微生物活性。因此在最终产品中可感觉到源自精油的相对强烈的味道和气味影响。这对于大多数产品可能是无法接受的,其中人们愿意利用此类精油的抗微生物活性,但不希望影响产品本身的正常味道谱。此外,通过提供限制在食品中取得相同的抗微生物保护效果所需的如此昂贵的精油的量的解决方案可保持较低的生产成本。
因此,在食品工业中需要寻找备选的改善的解决方案用于有效地为水性食品提供抗微生物精油效果,而不影响所述产品本身的内在味道和气味谱,用于减少待使用的精油的量以降低此类抗微生物应用的成本,和最终用于寻找满足消费者偏好(例如有关原料的选择和使用)的解决方案。
本发明的目的是提供关于精油在水性组合物中的抗微生物活性方面更有效的精油使用的解决方案,和至少克服上述某些不便,特别是例如减少精油对水性组合物,例如食品组合物的内在味道和气味的影响。
通过独立权利要求的主题实现本发明的目的。从属权利要求进一步发展了本发明的理念。
因此,本发明在第一个方面提供了包含抗微生物精油、阿拉伯树胶和水的乳剂用于在水性组合物中提供抗微生物效果的新用途。
在第二个方面,本发明涉及改善抗微生物精油的抗微生物效果的方法,其包括以下步骤:i)用阿拉伯树胶和水乳化精油以形成乳剂;和ii)将乳剂加入水性组合物以在水性组合物中得到0.08wt%或更低,优选0.06wt%或更低,更优选0.04wt%或更低的精油的终浓度。
在第三个方面,本发明涉及改善抗微生物精油的抗微生物效果的备选方法,其包括以下步骤:i)将精油和阿拉伯树胶加入水性组合物以在水性组合物中得到0.08wt%或更低,优选0.06wt%或更低,更优选0.04wt%或更低的精油的终浓度;和ii)混合水性组合物以用阿拉伯树胶乳化精油。
本发明的其他方面是包含抗微生物精油、阿拉伯树胶和水的乳剂的水性组合物,其中精油以水性组合物的0.08wt%或更低,优选0.06wt%或更低,更优选0.04wt%或更低的浓度存在。
本发明人惊讶地发现,使用包含精油和阿拉伯树胶的乳剂比已知现有的技术,例如使用聚山梨酯PS80或环糊精显著改善了精油在水性系统中的抗微生物效果。例如,针对酸败酵母的抗微生物抑制活性比目前已知的使用PS80微团的精油应用提高了10倍或更多。这允许i)一方面显著提高微生物食品安全(如果以与现有技术应用相同的浓度使用精油),或ii)以这样的方式重新设计多栅栏系统中的食品安全栅栏,所述方式使得降低例如不太期望的人工防腐剂的使用而仍然保持食物制成品的完整微生物安全性,或iii)显著减少应用中所需的精油的量而仍然保持食品的完整微生物安全性,和从而降低精油对最终产品的味道和气味影响,并且降低生产成本。
附图简述
图1:递送载剂对精油(EO)对酵母在pH5的麦芽提取物肉汤(MEB)中生长的作用的影响。作为对照,显示了在pH5的纯MEB中的酵母生长。
发明详述
本发明涉及包含抗微生物精油、阿拉伯树胶和水的乳剂用于改善精油在水性组合物,例如水性食品或化妆品中的抗微生物效果的用途。
在此上下文中,“改善”表示较之以例如在现有技术中公开的使用聚山梨酯PS80或环糊精作为载剂的水性相容形式提供的精油本身,具有更好的抗微生物效果。较之现有技术的载剂解决方案,更好的抗微生物效果涉及抑制相同数量的不想要的微生物生长所必需的精油量较低,或相同量的精油能够抑制更多数量的此类微生物生长。
因此,使用本文公开的乳剂的优势在于,可减少例如在多栅栏安全系统中精油的量,或在允许减少例如人工防腐剂的使用时改善效果。随后,可改善制成品的质量,消除或减少不理想的味道和气味,并且降低生产成本。
本发明的乳剂包含阿拉伯树胶。发明人已发现,为了本发明的目的,阿拉伯树胶特别好地适用于具有抗微生物精油的乳剂。一方面,阿拉伯树胶确实良好乳化了这些油,并提供了处于可用于食品和化妆品应用中的浓度的稳定的乳剂。另一方面,具有阿拉伯树胶的乳剂例如允许精油以有效方式保持并发挥其针对不想要的微生物的抗微生物作用。
优选地,用于要求的用途的乳剂的精油对阿拉伯树胶的重量比为从约1∶0.5至1∶50,优选地从约1∶0.5至1∶1。这允许精油在水性组合物中的良好溶解性和有效的抗微生物用途。
在水性组合物中可实现良好的抗微生物效果,其中精油以总组合物的约0.15wt%或更低,优选约0.1wt%或更低,更优选约0.08wt%,0.06wt%,0.04wt%或更低的浓度存在。这允许显著减少在此类应用中使用的精油量,其中通常使用处于约1.0wt%的浓度的此类油以实现相同的抗微生物效果。这允许降低食品生产成本。此外,此解决方案也提供了这样的优势,即具有较少量的总精油的此类食品在食物制成品消耗时具有大大降低的所述油对味道和/或气味的影响,这可受到消费者的更多青睐。
待用于本发明的乳剂中的精油可为来自植物材料的油,所述植物材料选自牛至(oregano)(牛至属,牛至(origan))、大蒜、姜、玫瑰、芥末、肉桂、迷迭香、橙、葡萄柚、酸橙、柠檬、柠檬草、丁香、丁香叶、香草、香草醛、薄荷、茶树、百里香、葡萄籽、芫荽叶、酸橙、胡荽、鼠尾草、桉树、薰衣草、橄榄、橄榄叶、大茴香、罗勒、西班牙甘椒、莳萝、天竺葵、桉树、八角、樟脑、松树皮、洋葱、绿茶、橙、白草蒿、小茴香(aneth)、柑橘、马郁兰、鼠尾草、丁香罗勒(ocimum gratissimum)、百里香(thymus vulgaris)、柠檬草(cymbopogon citratus)、生姜(zingiberofficinale)、独味香(monodora myristica)和姜黄(curcuma longa)或其组合。发明人已发现,为了得到最佳结果,精油优选地选自牛至(牛至属,牛至(origan))油、大蒜油、姜油、肉桂油、酸橙油、柠檬油、柠檬草油、丁香叶油和柑橘油,或其组合。
用于本发明用途的精油乳剂,可选择例如ISAMULSION的具有自组装结构的乳剂。ISAMULSION指具有油滴特性的乳剂,其中此类油滴在微米范围内并展示纳米大小的内部结构化。在WO2005/110370中提供了ISAMULSION的定义和说明。使用此类自组装结构的优势是在制成品中精油从乳剂中更可控的递送和释放。
本发明的乳剂可在水性组合物中使用,所述水性组合物例如饮料或食品。优选地,饮料产品可选自基于瓶装水的饮料、奶饮料和茶饮料。食品可优选地选自酱汁、腌泡汁、敷料、调味品、调味物(taste makers)、汤、甜点和冰淇淋产品。但是,也可设想在特别为动物设计的食品补充剂和食物中使用本发明的乳剂。
可在水性酱汁中使用乳剂,所述酱汁可用作例如亚洲菜的调味物,包含例如水、调味品、盐、蔬菜和/或肉。通过加入用阿拉伯树胶以1∶1的重量比乳化的0.05wt%的柠檬草精油,得到的酱汁在微生物学上更耐储存。这已在多个挑战实验中被证实和检测,其中用酸败酵母接种产品并在数周中检测。
本发明的另外的实施方案是改善抗微生物精油的抗微生物效果的方法,其包括以下步骤:i)用阿拉伯树胶和水乳化精油以形成乳剂;和ii)将所述乳剂加入水性组合物以在水性组合物中得到0.08wt%或更低,优选0.06wt%或更低,更优选0.04wt%或更低的精油终浓度。这允许不依赖最终产品的例如地理位置或时间选择(timing wise)生产乳剂,并且以适当方式且一致地将乳剂施用于所述最终产品。
备选地,本发明也涉及改善抗微生物精油的抗微生物效果的方法,其包括以下步骤:i)将精油和阿拉伯树胶加入水性组合物以在水性组合物中得到0.08wt%或更低,优选0.06wt%或更低,更优选0.04wt%或更低的精油终浓度;和ii)混合水性组合物以用阿拉伯树胶乳化精油。此备选方案具有下述优势,即可在产品应用中直接原位产生本发明的乳剂,并无需分隔生产设备以生产本发明的乳剂。因此,这是更具成本效益的解决方案。
通过上述方法产生的乳剂中的精油对阿拉伯树胶的重量比在从约1∶0.5至1∶50,优选从约1∶0.5至1∶1的范围内。发明人已发现在从约1∶0.5至1∶50范围内形成的此类精油和阿拉伯树胶之间的乳剂是稳定的乳剂,并且可良好用于食品应用中。低于约1∶0.5比例的乳剂可能较不稳定,这表示不是所有精油都在延长的储存期间保持与阿拉伯树胶乳化。精油将开始再次分离出来。另一方面,大于1∶50比例的乳剂倾向于不利用所有提供的阿拉伯树胶。提供过量的阿拉伯树胶,并且可通过减少过量的阿拉伯树胶降低生产成本。
本发明的其他实施方案是包含抗微生物精油、阿拉伯树胶和水的乳剂的水性组合物,其中精油以水性组合物的0.08wt%或更低,优选0.06wt%或更低,更优选0.04wt%或更低的浓度存在。水性组合物可为基于水的食品或饮料产品,例如瓶装水、基于水的饮料、奶饮料和茶饮料、基于水的酱汁、腌泡汁或敷料、调味品、调味物、脱水或液体汤、甜点或冰淇淋产品。通常,此类水性组合物是对由微生物,例如霉菌、酵母和/或细菌引起的酸败敏感的水性组合物。
本发明的水性产品具有下述优势,即通过一种或多种精油的抗微生物活性降低或消除由不想要的微生物引起的酸败,而目标产品并不释放出在应用中使用的精油或油的强烈味道或气味。同时,减少了其他安全栅栏例如热处理或化学防腐剂的加入以改善制成品的质量而不损害总体的微生物食品安全性。也可降低生产成本。
本发明的组合物包含处于从约1∶0.5至1∶50,优选从约1∶0.5至1∶1范围内的重量比的精油和阿拉伯树胶的乳剂。
本发明的一种组合物是基于水的酱汁、腌泡汁、敷料、调味品或调味物,其包含调味品、增味剂、盐、油、水胶体、蔬菜和占乳剂约10wt%的精油和阿拉伯树胶,所述精油来自柠檬草油、丁香叶油、牛至油、大蒜油、姜油、肉桂油、酸橙油、柠檬油或柑橘油,其中精油的浓度为最终产品的0.06wt%或更低。优选地,所述组合物还包含肉或鱼。
本领域技术人员将理解,他们可以自由组合本文公开的本发明的所有特征。特别地,描述的本发明的用途的特征可与本发明的方法和组合物的特征组合,反之亦然。此外,可组合本发明的不同实施方案描述的特征。
通过图、表和实施例,本发明的其他优势和特征是显而易见的。
实施例1
溶液和材料的准备:
-通过将20g麦芽提取物肉汤粉末(来自Oxoid,UK)加入1升Millipore水中混匀,分装在容器(50和100mL可拧紧的瓶和200和500mL烧杯)中,通过在115℃高压灭菌10分钟灭菌来制备麦芽提取物肉汤(MEB)。
-在以下实例中使用的精油(EO)是牛至EO(牛至精油A882),购自Givaudan,Switzerland。
-如下制备在MEB中配制的溶解牛至EO的聚山梨酯80(聚山梨酯80(93781),Fluka)微团。
以5wt%将聚山梨酯分散在MEB中。在磁力搅拌下逐滴加入1wt%EO并分散。然后使分散液通过高压均质器(500巴1次),并在磁力搅拌下将pH调节为pH5。之后,允许分散液在室温静置过夜。
-如下制备囊封在α-或γ-环糊精(Cavamax W8食品环糊精,来自Wacker Fine Chemical,USA)中的牛至EO。
在无菌瓶中以5wt%将环糊精分散在MEB中。并在磁力搅拌下逐滴加入1wt%EO。在磁力搅拌下将pH调节为pH5,之后允许在室温静置过夜。
在磁力搅拌下在无菌瓶中以1wt%将阿拉伯树胶分散在MEB中。加入EO至1wt%并用均质器分散1分钟。然后使分散液通过高压均质器(500巴1次),并在磁力搅拌下将pH调节为pH5。之后,允许分散液在室温静置过夜。
-如下制备含有牛至EO的ISAmulsion。
将不饱和单甘油酯(Dimodan U,Danisco,USA)加热至60℃,然后在磁力搅拌下于60℃以1∶1的比例与EO混合。独立地,在磁力搅拌下在无菌瓶中以2wt%将阿拉伯树胶分散在MEB中。将溶液加热至80℃。将单甘油酯-EO乳剂的脂肪相加入溶液以在最终溶液中得到1wt%的EO。均质化溶液2分钟,然后通过高压均质器(450巴3次)。在磁力搅拌下将pH调节为pH5。允许分散液在室温静置过夜。
微生物挑战试验:
使用在琼脂板上新鲜生长的标准面包酵母菌株(酿酒酵母)的一个菌落接种含10ml MEB的试管。在30℃过夜培养培养物至稳定期,之后在新鲜的MEB中稀释至约106/ml的CFU。然后,使用0.5ml稀释的酵母培养物接种每份包含1wt%EO和上述其不同载剂的50ml MEB培养基。小心混合培养物并在25℃孵育用于检测。包括不含EO的阴性对照。
在挑战试验开始后第0、1、3和6天从不同培养物中取出等分试样,稀释并在琼脂板上培养,用于测定存活的酵母细胞的数量。结果描绘在图1中。
图1显示,相比PS80溶解的或使用环糊精的EO递送系统,当在具有阿拉伯树胶的乳剂中稳定时,EO的抗微生物效果最好。事实上,观察到在使用EO阿拉伯树胶乳剂接种后,酵母生长立即被抑制且再也检测不到。使用ISAMULSION技术,酵母生长也大幅度减少且在3天后再也检测不到。使用PS80和环糊精效果明显差得多。
实施例2
以相同的方式重复了实施例1的微生物挑战试验,但这次使用在新鲜MEB中不同稀释度的EO递送系统。其中,测定了在25℃孵育6天后完全抑制所接种的酵母生长所必需的最低EO浓度。结果描述在表1中。
显而易见,在上述条件下抑制酵母细胞生长所需的最低EO水平是使用阿拉伯树胶乳化的EO。第二好的结果由使用阿拉伯树胶的ISAMULSION技术得到。结果显示,EO阿拉伯树胶乳剂的抗微生物活性比EO-聚山梨酯80微团更有效约50倍,并且比具有α-环糊精胶囊的溶液更有效约10倍。
表1:
也在pH3和pH8下检测了EO阿拉伯树胶系统的效力。基本上得到相同的结果。因此,使用阿拉伯树胶乳剂改善EO的抗微生物效果的作用不依赖于培养基的pH。以类似方式也检测了处于0-0.4mol/L NaCl之间的不同离子强度的此系统的效力,没有观察到对抗微生物性能的任何负面影响。
实施例3
在新鲜和陈旧的蚝油样品中评估EO阿拉伯树胶乳剂的抗微生物效力。
所检测的新鲜蚝油(OS)是市售的来自新加坡的MAGGI蚝油产品。首先根据标准程序巴氏消毒OS。在冷却后,将样品分为3组:A)阴性对照组,其中仅加入5%的无菌水;B)阳性对照组,其中加入山梨酸钾(KS)至0.10wt%的终浓度;和组C),其中加入大蒜EO阿拉伯树胶乳剂(1∶1的重量比)至0.12wt%的EO终浓度。山梨酸钾(E号202)被广泛用作食品防腐剂,并在这里用作阳性对照。大蒜EO来自Synthite Industries。以和实施例1中牛至EO的相同方式用阿拉伯树胶乳化大蒜EO。
在30℃和约65%相对湿度下储存(即陈旧的)3种OS样品。
在制备了OS样品后立即进行微生物挑战试验,标记为0个月,然后分别在储存3和6个月后进行试验。以如实施例1中描述的相同方式进行挑战试验。然而,不使用酿酒酵母作为酸败培养物,而是使用黑曲霉(Aspergillus niger),纳地青霉(Penicillium nalgiovense)和阿姆斯特丹散囊菌(Eurotium amstelodami)的各自的培养物。
结果显示:
i)在没有接种霉菌菌株之一的所有样品中没有酸败生长;
ii)在接种了霉菌菌株之一的组A)样品中有可见的过度生长;
iii)从挑战试验开始后1周至之后至少4周,在组B)和C)样品中没有检测到任何霉菌菌株的生长。对从0-6个月的陈旧的OS的所有样品均如此。
可以断定,大蒜EO阿拉伯树胶乳剂在蚝油中的抗微生物效力可保持至少6个月的储藏期,并可保护蚝油免于酸败霉菌。结果还显示,0.12wt%的大蒜EO阿拉伯树胶乳剂足以取代0.10wt%KS,KS是公认的食品防腐剂。因此,此类EO阿拉伯树胶乳剂可作为食品中化学防腐剂的天然备选物。
实施例4
使用直接蒸汽喷射的传统加热方法生产2种不同剂量的大蒜EO/W(精油/水)乳剂的MAGGI蚝油(MOS),在制成品中得到0.06wt%和0.12wt%的最终EO浓度。也使用相同的方法生产包含具有或没有山梨酸钾(KS)的水的MOS作为试验对照。之后对所有产品进行挑战试验,使用酵母和霉菌作为挑战微生物。
材料:
用于试验的原材料为:来自Synthite Industries的大蒜EO,来自Colloides Naturels Industries的阿拉伯树胶,用于MOS生产的原材料来自Nestle Petaling Jaya工厂。
根据制造商的说明书制备培养板,例如盂加拉红氯霉素琼脂(RBC)、马铃薯葡萄糖琼脂(PDA)、麦芽提取物琼脂(MEA)和麦芽提取物肉汤(MEB)。胰蛋白胨盐0.1%稀释液、平板计数琼脂(PCA)、含环己酰亚胺的平板计数琼脂(PCA)和氯硝胺甘油琼脂(DG18)培养基购自BiomediaLaboratories。
用于挑战试验(CT)的靶微生物为拜氏接合酵母(Zygosaccharomycesbailii)(酵母)、黑曲霉(霉菌)、纳地青霉(霉菌)和阿姆斯特丹散囊菌(霉菌)。
生产MOS的方法:
在罐中混合生产MOS的配料直至均质,然后泵入蒸汽喷射器蒸汽与蒸汽混合。之后,巴氏消毒混合物,收集产品并用于挑战试验(CT)。对每个试验使用相同的方法,但抗微生物剂的浓度不同。
制备用于CT的霉菌:
通过进行3点接种在RBA板上复苏霉菌储用培养物(在胰蛋白胨盐0.1%稀释液中悬浮的霉菌孢子)。在30℃孵育36小时接种的RBA板,或孵育至菌落形成孢子。然后将孢子无菌地在PDA板上传代培养用于大量收获孢子。然后在30℃孵育36小时接种的PDA板,或孵育至菌落形成孢子。然后使用无菌棉签无菌收获孢子并悬浮在无菌胰蛋白胨盐0.1%稀释液中。通过将0.1-0.5ml悬液分别平板涂布在琼脂板上,在DG18板上分析悬液的霉菌孢子计数,并在含环己酰亚胺的PCA上分析微生物污染。在开始挑战试验前,用无菌胰蛋白胨盐0.1%稀释液将接种了霉菌孢子的悬浮液无菌稀释至理想的水平,使得产品中的接种水平log霉菌菌落形成单位(cfu)/克产品为2-3。
制备用于CT的酵母:
在MEB上复苏酵母储用培养物。在30℃孵育接种的肉汤48-72小时并恒定旋转。将肉汤培养物还在MEB上亚克隆并在30℃类似地孵育48-72小时并恒定旋转。然后通过将0.1-0.5ml悬浮液分别平板涂布在琼脂板上,在MEA板上分析最终肉汤培养物的总酵母计数,并在PCA上分析微生物污染。在开始挑战试验前,用无菌胰蛋白胨盐0.1%稀释液将接种了酵母的肉汤无菌稀释至理想的水平,使得产品中的接种水平log霉菌菌落形成单位(cfu)/克(Cfu:菌落形成单位)为2-3。
挑战试验:
根据以下步骤进行使用霉菌的挑战试验:1)将100g MOS加入至具有螺旋帽盖的250ml无菌Schott瓶中;2)将0.1-2ml霉菌(黑曲霉/纳地青霉/阿姆斯特丹散囊菌)接种物加入至100g MOS中以达到102-103cfu/g MOS的靶接种物,并摇晃混匀;3)将35g接种的MOS倾倒入培养皿中。一式两份进行此步骤;4)从Schott瓶中移取1g接种的MOS至9ml无菌胰蛋白胨盐0.1%稀释液并涡旋。一式两份进行此步骤;5)通过平板涂布法将0.1-0.5ml接种的胰蛋白胨盐0.1%稀释液以合适的稀释度涂在DG18板上。在25℃孵育琼脂板5天以计算初始霉菌数;6)在30℃孵育在培养皿中接种的MOS1周。通过1周后肉眼观察监控霉菌生长。进行4周时间的此霉菌生长监控;7)通过重复步骤3-6但不使用任何接种物制备对照。将对照涂在含环己酰亚胺的PCA板上。
根据以下步骤进行使用酵母的挑战试验:1)将100g MOS加入至具有螺旋帽盖的250ml无菌Schott瓶中;2)将0.1-2ml酵母(拜氏接合酵母)接种物加入至100g MOS中以达到102-103cfu/g MOS的靶接种物,并摇晃混匀;3)将35g接种的MOS倾倒至具有螺旋帽盖的2个150ml无菌一次性聚丙烯容器中;4)移取1g接种的MOS至9ml无菌胰蛋白胨盐0.1%稀释液并涡旋。一式两份进行此步骤;5)通过平板涂布法将0.1ml-0.5ml接种的胰蛋白胨盐0.1%稀释液以合适的稀释度涂在MEA板上。在30℃孵育板3天以计算初始酵母数;6)在30℃孵育在150ml容器中接种的MOS1周;7)1周后,重复步骤4-6以每周监控MOS中的拜氏接合酵母的生长行为。进行4周时间的监控;8)通过重复步骤3-7但不使用任何接种物制备对照。
结果:
结果显示在表2中。在所有未接种的对照样品中没有检测到生长,指示良好的储存环境。所有样品对于酵母生长均稳定。但在缺乏任何抗微生物剂时,MOS容易被霉菌酸败。相反地,在含有KS或大蒜EO/W乳剂的样品中没有检测到霉菌生长,证明大蒜EO/W乳剂与KS同样有效地保护了MOS。此外,结果证明,处于EO/W乳剂形式的0.06wt%的大蒜油足以取代0.10%KS的抗微生物活性。因此,大蒜EO/W可作为大容量蚝油中化学防腐剂的天然备选物。
表2
VG:生长;NVG:无生长
实施例5
监控了在12个月的储存期内丁香叶EO/W乳剂在MAGGI鲍鱼汁(MAS)中的抗微生物效力,在成品中的丁香叶油浓度为0.06wt%和0.15wt%的水平。仍然如实施例4,使用山梨酸钾(KS)和水(无抗微生物剂)作为阳性和阴性对照样品。
材料与方法:
丁香叶油来自Synthite Industries;用于生产MAS的原材料来自NestléPetaling Jaya工厂。所有其他材料如实施例4中描述。
生产MAS的方法与实施例4中MOS的生产方法相同。微生物培养物的制备以及挑战试验也与实施例4中描述的相同。
结果:
结果显示在表3中。在所有未接种的对照样品中没有检测到生长,指示良好的储存环境。从酵母和霉菌的生长可见MAS(,含水,即缺乏抗微生物剂)容易酸败。相反地,在含有KS或丁香叶EO/W乳剂的样品中没有检测到酵母和霉菌生长,证明丁香叶EO/W乳剂与KS同样有效地保护了MAS多至12个月的时期。因此,结果证明,EO/W乳剂形式的0.06wt%的丁香叶油足以取代0.10%KS的抗微生物活性。
表3
表3续1
表3续2
VG:生长;NVG:无生长
Claims (11)
1.包含抗微生物精油、阿拉伯树胶和水的乳剂用于在水性组合物中提供抗微生物效果的用途。
2.权利要求1的用途,其中精油以水性组合物的0.08wt%或更低,优选0.06wt%或更低,更优选0.04wt%或更低的浓度存在。
3.权利要求1或2的用途,其中水性组合物为饮料、食品、食品补充剂或动物的食物。
4.改善抗微生物精油的抗微生物效果的方法,所述方法包括以下步骤:i)用阿拉伯树胶和水乳化精油以形成乳剂;和ii)将乳剂添加至水性组合物以在水性组合物中得到0.08wt%或更低,优选0.06wt%或更低,更优选0.04wt%或更低的精油终浓度。
5.改善抗微生物精油的抗微生物效果的方法,所述方法包括以下步骤:i)将精油和阿拉伯树胶添加至水性组合物以在水性组合物中得到0.08wt%或更低,优选0.06wt%或更低,更优选0.04wt%或更低的精油终浓度;和ii)混合水性组合物以用阿拉伯树胶乳化精油。
6.权利要求4或5的方法,其中精油对阿拉伯树胶的重量比为从1∶0.5至1∶50,优选从1∶0.5至1∶1。
7.包含抗微生物精油、阿拉伯树胶和水的乳剂的水性组合物,其中精油以水性组合物的0.08wt%或更低,优选0.06wt%或更低,更优选0.04wt%或更低的浓度存在。
8.权利要求7的组合物,其中精油对阿拉伯树胶的重量比为从1∶0.5至1∶50,优选从1∶0.5至1∶1。
9.权利要求7或8的组合物,其中精油选自牛至(oregano)(牛至属,牛至(origan))油、大蒜油、姜油、肉桂油、酸橙油、柠檬油、柠檬草油、丁香叶油和柑橘油,或其组合所组成的组。
10.权利要求7-9之一的组合物,其中组合物为饮料或食品。
11.权利要求7-10之一的组合物,其中组合物为基于水的酱汁、腌泡汁、敷料、调味品、调味物(taste maker)、汤、甜点或冰淇淋产品。
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
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EP10193722.5 | 2010-12-03 | ||
EP20100193722 EP2460409A1 (en) | 2010-12-03 | 2010-12-03 | Delivery carrier for antimicrobial essential oils |
PCT/EP2011/070941 WO2012072488A1 (en) | 2010-12-03 | 2011-11-24 | Delivery carrier for antimicrobial essential oils |
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CN103237453A true CN103237453A (zh) | 2013-08-07 |
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CN2011800578302A Pending CN103237453A (zh) | 2010-12-03 | 2011-11-24 | 抗微生物精油的递送载剂 |
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US (2) | US8859018B2 (zh) |
EP (2) | EP2460409A1 (zh) |
CN (1) | CN103237453A (zh) |
AU (1) | AU2011335195B2 (zh) |
BR (1) | BR112013013358A2 (zh) |
CA (1) | CA2819069A1 (zh) |
CL (1) | CL2013001589A1 (zh) |
IL (1) | IL226458A (zh) |
MX (1) | MX2013006241A (zh) |
MY (1) | MY163200A (zh) |
NZ (1) | NZ610719A (zh) |
RU (1) | RU2592681C2 (zh) |
SG (1) | SG190351A1 (zh) |
UA (1) | UA113398C2 (zh) |
WO (1) | WO2012072488A1 (zh) |
ZA (1) | ZA201304934B (zh) |
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CN106455553B (zh) * | 2014-09-19 | 2020-10-30 | 香港科技大学 | 表面长期消毒用抗微生物涂层 |
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US9687002B2 (en) | 2015-05-21 | 2017-06-27 | IndusCo, Ltd. | Botanical antimicrobial microemulsions (BAMM) |
US9744120B2 (en) | 2015-05-28 | 2017-08-29 | IndusCo, Ltd. | Durable skin sanitizers containing water stable antimicrobial silanol quaternary ammonium compounds |
RU2715906C2 (ru) | 2015-05-29 | 2020-03-04 | Джонсон энд Джонсон Консьюмер Инк. | Применение органического экстракта цитрусовых с высокой противомикробной активностью и ксилита в качестве системы консервантов в жидкостях, эмульсиях, суспензиях, кремах и антацидах |
EP3302566A1 (en) | 2015-05-29 | 2018-04-11 | Johnson & Johnson Consumer Inc. | Use of organic citrus extract with high antimicrobial capacity as a preservative system in liquids, emulsions, suspensions, creams and antacids |
US10010080B2 (en) | 2015-09-14 | 2018-07-03 | IndusCo, Ltd. | Process for the production of partially polymerized antimicrobial silanol quaternary ammonium compounds |
GR20160100004A (el) * | 2016-01-07 | 2017-08-31 | Παξμαν Επε | Παρασκευασμα και μεθοδος παρασκευης λειτουργικου γαλακτωματος και τοματοχυμου με χρηση αιθεριου ελαιου ριγανης |
WO2017215935A1 (en) | 2016-06-15 | 2017-12-21 | Unilever N.V. | Edible product, method of preparing an edible product and process of preparing a ready-to-eat food |
US10752785B2 (en) | 2016-09-09 | 2020-08-25 | IndusCo, Ltd. | Anti-slip botanical antimicrobial microemulsions |
CN106894285A (zh) * | 2017-02-23 | 2017-06-27 | 东莞市隆威实业有限公司 | 一种抗菌防霉的精油组合物及应用其制备的包装纸 |
WO2019138345A2 (en) * | 2018-01-09 | 2019-07-18 | Servin Lauren | Fast-absorbing cosmetic oil through acacia or other tree gum diffusion process |
CN109770153B (zh) * | 2019-03-06 | 2022-11-25 | 四川大学 | 一种风味型蚝油及其制备方法 |
FR3117310B1 (fr) | 2020-12-10 | 2024-03-15 | Roquette Freres | composition liquide antimicrobienne et son utilisation comme activateur de conservateur de produits cosmétiques |
EP4258884A1 (fr) | 2020-12-10 | 2023-10-18 | Roquette Freres | Composition liquide antimicrobienne et son utilisation comme activateur de conservateur de produits cosmetiques |
US20220402668A1 (en) * | 2021-06-10 | 2022-12-22 | The United States Of America, As Represented By The Secretary Of Agriculture | Compositions Suitable for Making Edible Films or Coatings |
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- 2011-11-24 WO PCT/EP2011/070941 patent/WO2012072488A1/en active Application Filing
- 2011-11-24 AU AU2011335195A patent/AU2011335195B2/en not_active Ceased
- 2011-11-24 CA CA2819069A patent/CA2819069A1/en not_active Abandoned
- 2011-11-24 UA UAA201308314A patent/UA113398C2/uk unknown
- 2011-11-24 MY MYPI2013700807A patent/MY163200A/en unknown
- 2011-11-24 NZ NZ610719A patent/NZ610719A/en not_active IP Right Cessation
- 2011-11-24 CN CN2011800578302A patent/CN103237453A/zh active Pending
- 2011-11-24 RU RU2013130265/10A patent/RU2592681C2/ru not_active IP Right Cessation
- 2011-11-24 BR BR112013013358A patent/BR112013013358A2/pt not_active Application Discontinuation
- 2011-11-24 US US13/991,330 patent/US8859018B2/en not_active Expired - Fee Related
- 2011-11-24 EP EP11790935.8A patent/EP2645862A1/en not_active Withdrawn
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Also Published As
Publication number | Publication date |
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BR112013013358A2 (pt) | 2017-07-18 |
AU2011335195B2 (en) | 2015-08-13 |
RU2592681C2 (ru) | 2016-07-27 |
EP2645862A1 (en) | 2013-10-09 |
EP2460409A1 (en) | 2012-06-06 |
US20130259959A1 (en) | 2013-10-03 |
AU2011335195A1 (en) | 2013-06-06 |
SG190351A1 (en) | 2013-06-28 |
US8859018B2 (en) | 2014-10-14 |
CA2819069A1 (en) | 2012-06-07 |
UA113398C2 (xx) | 2017-01-25 |
MY163200A (en) | 2017-08-15 |
NZ610719A (en) | 2015-10-30 |
RU2013130265A (ru) | 2015-01-10 |
IL226458A0 (en) | 2013-07-31 |
WO2012072488A1 (en) | 2012-06-07 |
IL226458A (en) | 2016-07-31 |
MX2013006241A (es) | 2013-08-15 |
ZA201304934B (en) | 2014-12-23 |
US20140377433A1 (en) | 2014-12-25 |
CL2013001589A1 (es) | 2013-11-04 |
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