CN109673920A - A kind of molten albumen of natamycin -ol-hydrophilic colloid composite nanoparticle and preparation method thereof - Google Patents
A kind of molten albumen of natamycin -ol-hydrophilic colloid composite nanoparticle and preparation method thereof Download PDFInfo
- Publication number
- CN109673920A CN109673920A CN201811586724.3A CN201811586724A CN109673920A CN 109673920 A CN109673920 A CN 109673920A CN 201811586724 A CN201811586724 A CN 201811586724A CN 109673920 A CN109673920 A CN 109673920A
- Authority
- CN
- China
- Prior art keywords
- natamycin
- hydrophilic colloid
- composite nanoparticle
- molten albumen
- soluble protein
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- NCXMLFZGDNKEPB-FFPOYIOWSA-N natamycin Chemical compound O[C@H]1[C@@H](N)[C@H](O)[C@@H](C)O[C@H]1O[C@H]1/C=C/C=C/C=C/C=C/C[C@@H](C)OC(=O)/C=C/[C@H]2O[C@@H]2C[C@H](O)C[C@](O)(C[C@H](O)[C@H]2C(O)=O)O[C@H]2C1 NCXMLFZGDNKEPB-FFPOYIOWSA-N 0.000 title claims abstract description 112
- 239000004311 natamycin Substances 0.000 title claims abstract description 111
- 235000010298 natamycin Nutrition 0.000 title claims abstract description 111
- 229960003255 natamycin Drugs 0.000 title claims abstract description 111
- 239000002105 nanoparticle Substances 0.000 title claims abstract description 72
- 239000000084 colloidal system Substances 0.000 title claims abstract description 32
- 239000002131 composite material Substances 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 42
- 239000000243 solution Substances 0.000 claims abstract description 26
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 20
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 20
- 239000007864 aqueous solution Substances 0.000 claims abstract description 11
- 239000003381 stabilizer Substances 0.000 claims abstract description 6
- 239000003429 antifungal agent Substances 0.000 claims abstract description 3
- 235000019441 ethanol Nutrition 0.000 claims description 27
- 235000018102 proteins Nutrition 0.000 claims description 17
- 108010055615 Zein Proteins 0.000 claims description 16
- 229920002494 Zein Polymers 0.000 claims description 16
- 229920001661 Chitosan Polymers 0.000 claims description 13
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 12
- 239000002245 particle Substances 0.000 claims description 12
- 239000011734 sodium Substances 0.000 claims description 12
- 229910052708 sodium Inorganic materials 0.000 claims description 12
- 239000005018 casein Substances 0.000 claims description 11
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 8
- 235000021240 caseins Nutrition 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 7
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 claims description 6
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims description 5
- 238000009826 distribution Methods 0.000 claims description 4
- 239000006193 liquid solution Substances 0.000 claims description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 2
- 108010061711 Gliadin Proteins 0.000 claims description 2
- 241000209140 Triticum Species 0.000 claims description 2
- 235000021307 Triticum Nutrition 0.000 claims description 2
- 238000004090 dissolution Methods 0.000 claims description 2
- 239000011259 mixed solution Substances 0.000 claims description 2
- 235000010987 pectin Nutrition 0.000 claims description 2
- 229920001277 pectin Polymers 0.000 claims description 2
- 239000001814 pectin Substances 0.000 claims description 2
- 238000002390 rotary evaporation Methods 0.000 claims description 2
- 235000010413 sodium alginate Nutrition 0.000 claims description 2
- 239000000661 sodium alginate Substances 0.000 claims description 2
- 229940005550 sodium alginate Drugs 0.000 claims description 2
- 239000003292 glue Substances 0.000 claims 1
- 239000008187 granular material Substances 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 14
- 239000006185 dispersion Substances 0.000 abstract description 8
- 230000015572 biosynthetic process Effects 0.000 abstract description 4
- 230000001629 suppression Effects 0.000 abstract description 3
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 14
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 14
- 235000021014 blueberries Nutrition 0.000 description 14
- 240000000851 Vaccinium corymbosum Species 0.000 description 12
- 239000000047 product Substances 0.000 description 10
- 238000000034 method Methods 0.000 description 9
- 230000000694 effects Effects 0.000 description 8
- 235000008429 bread Nutrition 0.000 description 7
- 235000013305 food Nutrition 0.000 description 7
- 239000007788 liquid Substances 0.000 description 7
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- 239000006228 supernatant Substances 0.000 description 5
- 238000005119 centrifugation Methods 0.000 description 4
- 150000001875 compounds Chemical class 0.000 description 4
- 235000019249 food preservative Nutrition 0.000 description 4
- 239000005452 food preservative Substances 0.000 description 4
- 238000004108 freeze drying Methods 0.000 description 4
- 230000005764 inhibitory process Effects 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 3
- 230000003115 biocidal effect Effects 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 238000005538 encapsulation Methods 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 244000077233 Vaccinium uliginosum Species 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 230000002421 anti-septic effect Effects 0.000 description 2
- 239000012296 anti-solvent Substances 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 238000005260 corrosion Methods 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 230000002209 hydrophobic effect Effects 0.000 description 2
- 238000005286 illumination Methods 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 239000003120 macrolide antibiotic agent Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000006070 nanosuspension Substances 0.000 description 2
- 231100000252 nontoxic Toxicity 0.000 description 2
- 230000003000 nontoxic effect Effects 0.000 description 2
- -1 nutriment Substances 0.000 description 2
- 150000004291 polyenes Chemical class 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 238000003786 synthesis reaction Methods 0.000 description 2
- 241000228245 Aspergillus niger Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- 241000549556 Nanos Species 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001857 anti-mycotic effect Effects 0.000 description 1
- 239000002543 antimycotic Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 239000000022 bacteriostatic agent Substances 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000002552 dosage form Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000001408 fungistatic effect Effects 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000001965 increasing effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 229940041033 macrolides Drugs 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 239000002114 nanocomposite Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000011192 particle characterization Methods 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000006798 recombination Effects 0.000 description 1
- 238000005215 recombination Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 239000002453 shampoo Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000010189 synthetic method Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 230000010148 water-pollination Effects 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 239000005019 zein Substances 0.000 description 1
- 229940093612 zein Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/271—Curdlan; beta-1-3 glucan; Polysaccharides produced by agrobacterium or alcaligenes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The invention belongs to nanoparticle applied technical fields, and in particular to a kind of molten albumen of natamycin -ol-hydrophilic colloid composite nanoparticle and preparation method thereof.The present invention provides a kind of molten albumen of natamycin -ol-hydrophilic colloid composite nanoparticles, the composite nanoparticle is using natamycin as antimycotic agent, alcohol soluble protein is carrier, hydrophilic colloid is stabilizer, the mass ratio of natamycin and alcohol soluble protein is 0.05~0.20:1, and the mass ratio of the hydrophilic colloid and alcohol soluble protein is 0.5~1.25:1.Natamycin of the present invention can be uniformly dispersed in water solution system, and the nanoparticle of formation can redissolve in aqueous solution, and stable dispersion, have good water dispersible and stronger suppression mycotic.
Description
Technical field
The invention belongs to nanoparticle applied technical fields, and in particular to a kind of molten albumen-hydrophilic gel of natamycin -ol
Bluk recombination nanoparticle and preparation method thereof.
Background technique
Today's society pays special attention to food-safety problem, and anti-corrosive fresh-keeping also becomes one of popular project of research.
In this field, addition food preservative becomes important one of fresh-keeping means.The drawbacks of artificial preservative increasingly by
To the attention of society, the food preservative research and development of natural function become necessity of current food antiseptic preservation field.It
Right food preservative has become one of the Main way of food fresh keeping exploitation with its antibiotic property many advantages, such as strong, safe and non-toxic.
Natamycin (CAS registration number 7681-93-8) can be effectively inhibited and be killed as a kind of natural food preservative
Dead mould, filamentous fungi, saccharomycete, have the characteristics such as efficient, nontoxic, wide spectrum.The alternative traditional chemical antibacterial agent of natamycin,
It is widely used in the food such as dairy products, meat and its products, bakery product, fruit and its product and flavouring, existed in recent years
Also there is research to apply on food packaging applications.Most countries in the world, natamycin as be approved for cheese and
The antiseptic treating agent of certain meat products such as saveloy is utilized for many years.It is unreported anti-so far although being used for a long time
The growth of property bacterial strain.
Natamycin has polyene macrolide structure, is a kind of 20 natural hexa-atomic polyene macrolides chemical combination
Object.Due to hydrophobic feature in its structure, solubility is very small (under room temperature < 50mg/L) in water for natamycin.Actually answer
Used time is unable to fully if natamycin suspension will lead to undissolved crystal grain in aqueous solution is deposited in solution bottom
It is utilized, cost is caused to increase and remain excessive problem.Although natamycin, which is sprayed onto, to have been displayed on baked product has
With it is antimycotic processing equally successfully as a result, but due to natamycin water solubility it is low, conventional method still has the shortcomings that many.
These disadvantages are stirred continuously including needs, and the plug nozzle when applying natamycin solution or suspension.Therefore, it is necessary to grind
The critical issue that shampoo solubility is higher, dispersed better natamycin product is its application.
Nano suspension refers to that particle is dispersed in the water containing stabilizer with Nano Particle (usually 200~500nm)
Dosage form in solution, and solidification can be carried out by the aftertreatment technologies such as being freeze-dried, being spray-dried.Due in nano suspension
Compound is in solid state, can be made into the insoluble chemical compound preparation of high dose, be usually used in embedding hydrophobic detection substance,
Drug, nutriment, food additives etc..Existing a variety of materials are used to prepare nanoparticle, receiving including natural degradable
Nanoparticle material, such as albumen, polysaccharide and lipid large biological molecule substance.
Summary of the invention
The present invention is exactly to be directed to above-mentioned natamycin water solubility, the application disadvantage of bad dispersibility, is proposed a kind of based on multiple
Close the dispersion solution and preparation method thereof of nanoparticle.It can be mitigated using method and product of the invention and be mentioned above
And lead to the problem that application is uneven, residual is high.The more evenly distribution of natamycin may be implemented, and small amount can be used
Natamycin.Further, it is possible to use aqueous solution more less than conventional method dosage, which reduce the water increasings on product surface
The problem that adding.
For achieving the above object, the present invention is achieved by the following scheme:
The present invention provides a kind of molten albumen of natamycin -ol-hydrophilic colloid composite nanoparticle, the composite Nanos
For particle using natamycin as antimycotic agent, alcohol soluble protein is carrier, and hydrophilic colloid is stabilizer, natamycin and alcohol soluble protein
Mass ratio be 0.05~0.20:1, the mass ratio of the hydrophilic colloid and alcohol soluble protein is 0.5~1.25:1.
The mass concentration of the natamycin in the solution is between 0.001%~0.1%.
Alcohol soluble protein of the present invention can be zeins and wheat gliadin, used hydrophily
Colloid can be casein sodium, sodium alginate, carboxymethyl chitosan, gellan gum and pectin.
For composite nanoparticle particle diameter distribution of the present invention between 100~400nm, PDI is small between 0.05-0.25
In 0.3, current potential is between -10 and -40m V.
The present invention also provides the molten albumen of the natamycin -ol-hydrophilic colloid composite nanoparticle preparation sides
Method, it the following steps are included:
(1) natamycin, alcohol soluble protein are dissolved in ethanol-water solution；
(2) to step, (1) hydrophilic colloid aqueous solution is added in middle mixed solution；
(3) by the mixed liquor rotary evaporation of step (2), it is centrifuged off insoluble matter, is freeze-dried later, powder is obtained
For the molten albumen of the natamycin -ol-hydrophilic colloid composite nanoparticle.
It is further: the step (1) in ethanol-water solution the concentration of ethyl alcohol be 40%~90%.
It is further: the step (2) in the mass concentration ratio of hydrophilic gel liquid solution be 1%~2.5%.
The nano-complex particle composition are as follows: the molten albumen-hydrophilic colloid of natamycin -ol.In preparation method, this hair
It is bright to use anti-solvent method, using the dissolubility difference of alcohol soluble protein and natamycin in ethyl alcohol and water, prepare natamycin -ol
Molten protein nano particle stablizes system using hydrophilic colloid.The present invention is to nano particle diameter size, granulated
Looks, charging property and biocidal property etc. are investigated, and are using developing new thinking of the Natamycin in food fresh keeping neighborhood.
Compared with prior art, advantages of the present invention and have the technical effect that the present invention using natamycin as bacteriostatic agent, alcohol is molten
Albumen is carrier, and hydrophilic colloid is stabilizer, and the present invention is synthesized using anti-solvent method, and is made by drying means.It utilizes
The dissolubility difference of alcohol soluble protein and natamycin in ethyl alcohol and water, prepares the molten protein nano particle of natamycin -ol, uses
Hydrophilic colloid stablizes system.Natamycin can be uniformly dispersed in water solution system, the nanoparticle of formation
It can redissolve in aqueous solution, and stable dispersion.The present invention is to nano particle diameter size, granule-morphology, charging property and suppression
Bacterium property etc. is investigated, and is using developing new thinking of the natamycin in food fresh keeping neighborhood.
The present invention carries out nano particle characterization structure using instruments such as laser particle analyzer, ultraviolet spectrometer, scanning electron microscope
Analysis, the results showed that, the composite nanometer particle has good embedding effect to natamycin, and has lesser partial size,
It is evenly distributed in aqueous solution；Electron microscopic picture shows that composite nanoparticle is spherical in shape, and particle size distribution is uniform；Ultraviolet spectrogram
Analyzer is analysis shows include natamycin in the nano-particle molecular；And the nanoparticle of preparation has good water dispersion
Property and stronger suppression mycotic.
Detailed description of the invention
Figure of description
Fig. 1 natamycin nanometer system scanning electron microscope (SEM) photograph.
(1 indicates that natamycin is water-soluble to the Bactericidal test figure of Fig. 2 natamycin sterling and nano particle to aspergillus niger
Liquid, 2 indicate that inclusion complex in solution, 3 indicate zein solution；Concentration has differences at two column of left and right only 2).
Blueberry preserved situation A-C under tri- kinds of systems of Fig. 3: storage 4 days, D-F: storage 8 days, G-I: storage 12 days.
Fig. 4 natamycin nanometer system is surface-treated to bread different number of days fresh-keeping effect: A control group, B natamycin are received
Rice system.
Specific embodiment
Embodiment 1
The synthesis of natamycin-zeins-casein sodium nanoparticle
Zeins and natamycin are dissolved with 80% (v/v) ethanol water, wherein the matter of zeins
Measuring concentration is 0.25%, and the mass concentration of natamycin is 0.05%.A certain amount of above-mentioned alcohol solution is instilled into mass concentration
For 0.25% caseinic acid sodium water solution, the mass ratio that feeds intake of zeins and casein sodium is 1 in mixed system:
1.After magnetic force whisks a period of time, ethyl alcohol is steamed with Rotary Evaporators, supernatant liquor is taken after centrifugation, obtains containing natamycin
Nanoscale solution decentralized system.
As a result as follows: to change different zeins concentration (0.1%~0.35%) to system partial size and current potential
It influences as shown in Table 1.It can be seen that system partial size is between 100~400nm, surface potential is between -10~-40.The method can
Successfully to prepare the alcohol soluble protein nano particle of the natamycin of inclusion.
Influence of the different zeins concentration of table 1 to system partial size and current potential
Embodiment 2
The partial size and encapsulation rate of natamycin nanometer system
The synthetic method of natamycin nanometer system is as described in Example 1.Freshly prepared natamycin nano particle is molten
Liquid is placed in -80 DEG C of ultra low temperature freezers pre-freeze overnight, is then put into rapidly in freeze dryer and is freeze-dried freeze-drying, obtains freeze-dried powder
Last shape sample.Sample is lyophilized by scanning electron microscopic observation such as Fig. 1, it is seen that natamycin nano particle of the invention
Size is more uniform, and shape is spherical in shape, and intuitive diameter is in 250nm or so.
Natamycin nanoparticle powder after weighing 10mg freeze-drying, addition 5mL ethyl acetate, which washes away, is not wrapped in nanoparticle
In free natamycin, then centrifugation take out supernatant.1 time repeatedly, the supernatant after washing, centrifugation is merged.Merge
Supernatant afterwards blows acetic acid ethyl ester, then is redissolved to obtain natamycin ethanol solution with 10mL ethyl alcohol.Him is received using established
The quality (the natamycin amount on surface) of trip natamycin is calculated in mycin ultra-violet analysis method.After equally taking 10mg to be lyophilized
Natamycin nanoparticle powder, be dissolved in 10mL ethyl alcohol, measure natamycin content therein (natamycin total amount).Pass through
Following formula calculates nanoparticle system to the encapsulation rate of natamycin:
Embedding rate (%)=(natamycin total amount-surface natamycin amount)/natamycin total amount
As a result as follows: nanoparticle system can reach 95% or so to the encapsulation rate of natamycin, show that nanometer system can be real
Now the efficient encapsulating of natamycin is carried, is more advantageous to the water dispersible for improving natamycin.
Embodiment 3
The dissolution dispersity of natamycin nanometer system is tested
The natamycin nanoparticle powder of freeze-drying is redissolved again in the distilled water of same volume, after being vibrated with shaker
It is stored at room temperature, observes the state of system, and the parameters with the natamycin nano particle for being not added with casein sodium preparation
It is compared.
As a result as follows: the natamycin nano particle for being not added with casein sodium preparation and addition casein of rehydration is lyophilized
Data are as shown in table 2 after the redissolution of sour sodium preparation display nanoparticle, the results showed that, the natamycin of the invention-molten egg of corn alcohol
White-casein sodium nanoparticle has good freeze-drying rehydration, and the system for being added without casein sodium does not have redissolution
Stability.
The redissolution dispersibility of the different natamycin nanometer systems of table 2
Embodiment 4
The bacteriostatic experiment of natamycin nanometer system
Using the nano particle in embodiment 2, certain density natamycin aqueous dispersion system is obtained after redissolution.Such as
Shown in Fig. 2, (1) is the inhibition zone of natamycin sterling in culture dish, and lower-left (2) are the inhibition zone of nano particle, bottom right (3)
For the inhibition zone of zeins.First row indicates that the concentration of inclusion compound in the lower left corner is different from secondary series, and first is classified as
The nano-particle complex of 0.02 mg/mL, second is classified as the nano-particle complex of 0.04mg/mL.
As a result as follows: zeins (3) without fungistatic effect, natamycin sterling compared with nano-particle complex,
Because nano-particle complex increases the dissolubility of natamycin, inhibition zone is bigger, illustrates that nano-particle complex can
With significant solubilized natamycin, while there is no have an impact to the biocidal property of natamycin itself.
Embodiment 5
Natamycin-zeins-carboxymethyl chitosan nanoparticles synthesis
It weighs 5mg natamycin and 60mg zeins is dissolved in 70% ethanol solution of 20mL, magnetic agitation 1h
Dissolve it sufficiently.Prepare the carboxymethyl chitosan reverse phase solution that mass concentration is 0.12%.Carboxymethyl chitosan reverse phase is molten
Agent is added in positive solution, and middle natamycin concentration is 0.01% in final system, and zeins concentration is 0.12%, carboxylic
The concentration of methyl chitosan is 0.12%.Ethyl alcohol is steamed with Rotary Evaporators, supernatant liquor is taken after centrifugation, obtains receiving that he is mould
Element-zeins-carboxymethyl chitosan nanoscale solution decentralized system.
As a result as follows: to change different zeins concentration (0.1~0.35%), system partial size is in 100~400nm
Between；Change different carboxymethyl chitosan concentration (0.05~0.20%), surface potential is between -45~-65.The method
Natamycin-zeins-carboxymethyl chitosan nano particle of the natamycin of inclusion can successfully be prepared.
Obtained natamycin-zeins-carboxymethyl chitosan nanoscale solution decentralized system, can be according to
Method obtains freeze-dried powder in embodiment 2.
Embodiment 6
Natamycin-zeins-carboxymethyl chitosan nanoparticles are applied in fruit freshness preserving
Using the natamycin aqueous dispersion system in embodiment 5.Three parts of blueberry fresh fruit equivalent are taken, he is mould with receiving respectively
Plain aqueous solution and natamycin-zeins-carboxymethyl chitosan nano-complex particle liquid carry out immersion treatment to blueberry,
Using deionized water as blank control.Different number of days is placed under climatic chamber illumination condition, observes blueberry corruption situation, and
Measure blueberries composition transfer.
As a result as follows: after natamycin nano-complex particle immersion treatment, to have apparent preservation to blueberry.Figure
3-D finds out that control group blueberry mildew occurred at the 8th day, and multiple by natamycin aqueous solution and nanometer in 3-E and 3-F figure
Closing particle liquid, treated that blueberry also keeps fresh state.3-H figure shows at the 12nd day, the processing of natamycin aqueous solution
Blueberry also starts corruption occur, and the blueberry for passing through the processing of composite nanometer particle liquid not yet goes mouldy, and illustrates that natamycin is received
Rice compound system has preferable fresh-keeping effect to blueberry.Natamycin dispersion has better fresh-keeping effect, a side to blueberry
Natamycin can be embedded in shell structure by face zeins nano particle, effectively delay illumination to natamycin
Degradation, and slow release effect can be played to natamycin；The presence of another aspect stabilizer carboxymethyl chitosan keeps corn alcohol molten
Electrostatic repulsion enhancing between protein nano particle, to keep entire dispersion more stable, enhances blueberry in storage
In fresh-keeping effect.Nano-particle complex can be with fresh blueberry fresh fruit, to prove its application in fruit freshness preserving.
Embodiment 7
Natamycin-zeins-casein sodium nanometer system is applied in baking and banking up with earth product surface anti-corrosion
Nano-particle complex can be used as surface anticorrosion processing and bake and bank up with earth product for Bread and Pastries, to prove it in food
Application in fresh-keeping.Using the nano particle in embodiment 2, it is water-soluble that certain density natamycin nano-dispersed is obtained after redissolution
Liquid system.It makes Toast by oneself, is divided into two groups of experiments, two groups are respectively as follows:
A group: blank control, distilled water；
B group: natamycin nano-dispersed aqueous solution；
Bread is handled using surface spray method, places under the conditions of constant temperature and humidity and is saved not on the same day in lighting box
Number observes bread corruption situation.As a result as follows: Fig. 4 finds out that control group A bread apparent mildew occurred at the 5th day, and passes through
Natamycin nanoparticle liquid processing after B group without going mouldy.Illustrate natamycin nano composite system to baking and banking up with earth product
Bread has preferable fresh-keeping effect.Nano-particle complex can play positive effect to bread anti-corrosion, to prove that it is being dried
Train the application in product.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than is limited；Although referring to aforementioned reality
Applying example, invention is explained in detail, for those of ordinary skill in the art, still can be to aforementioned implementation
Technical solution documented by example is modified or equivalent replacement of some of the technical features；And these are modified or replace
It changes, the range and innovation of claimed technical solution of the invention that it does not separate the essence of the corresponding technical solution.
Claims (10)
1. a kind of molten albumen of natamycin -ol-hydrophilic colloid composite nanoparticle, it is characterised in that: the composite nano-granule
For son using natamycin as fungistatic agent, alcohol soluble protein is carrier, and hydrophilic colloid is stabilizer, wherein natamycin and the molten egg of alcohol
White mass ratio is 0.05~0.20:1, and the mass ratio of the hydrophilic colloid and alcohol soluble protein is 0.5~1.25:1.
2. the molten albumen of natamycin -ol-hydrophilic colloid composite nanoparticle according to claim 1, it is characterised in that:
The composite nanoparticle particle diameter distribution is between 50~400nm, and current potential is between -10 and -70mV.
3. the molten albumen of natamycin -ol-hydrophilic colloid composite nanoparticle according to claim 2, it is characterised in that:
The composite nanoparticle partial size is between 100~400nm, and surface potential is between -10~-40.
4. the molten albumen of natamycin -ol-hydrophilic colloid composite nanoparticle according to claim 1, alcohol soluble protein are
Zeins or wheat gliadin, hydrophilic colloid be casein sodium, sodium alginate, carboxymethyl chitosan, knot it is cold
Glue and pectin.
5. the molten albumen of natamycin -ol-hydrophilic colloid composite nanoparticle according to claim 4, alcohol soluble protein are
Zeins, hydrophilic colloid are casein sodium.
6. the preparation method of the molten albumen of natamycin -ol-hydrophilic colloid composite nanoparticle described in claim 1, special
Sign is: it the following steps are included:
(1) natamycin, alcohol soluble protein are dissolved in ethanol-water solution；
(2) hydrophilic gel liquid solution is added in mixed solution in step (1)；
(3) by the mixed liquor rotary evaporation of step (2), it is centrifuged off insoluble matter, is freeze-dried later, obtain powder as institute
State the molten albumen of natamycin -ol-hydrophilic colloid composite nanoparticle.
7. the preparation method of the molten albumen of natamycin -ol-hydrophilic colloid composite nanoparticle according to claim 6,
It is characterized by: after composite nanoparticle dissolution in aqueous solution the mass concentration of natamycin 0.001%~0.1%
Between.
8. the preparation method of the molten albumen of natamycin -ol-hydrophilic colloid composite nanoparticle according to claim 6,
It is characterized by: alcohol soluble protein is zeins in the step (1), concentration is 0.01~0.35%.
9. the preparation method of the molten albumen of natamycin -ol-hydrophilic colloid composite nanoparticle according to claim 6,
It is characterized by: the concentration of ethyl alcohol is 40%~90% in ethanol-water solution in the step (1).
10. the preparation method of the molten albumen of natamycin -ol-hydrophilic colloid composite nanoparticle according to claim 5,
It is characterized by: the mass concentration ratio of hydrophilic gel liquid solution is 0.01%~0.35% in the step (2).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811586724.3A CN109673920A (en) | 2018-12-25 | 2018-12-25 | A kind of molten albumen of natamycin -ol-hydrophilic colloid composite nanoparticle and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811586724.3A CN109673920A (en) | 2018-12-25 | 2018-12-25 | A kind of molten albumen of natamycin -ol-hydrophilic colloid composite nanoparticle and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109673920A true CN109673920A (en) | 2019-04-26 |
Family
ID=66189195
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811586724.3A Pending CN109673920A (en) | 2018-12-25 | 2018-12-25 | A kind of molten albumen of natamycin -ol-hydrophilic colloid composite nanoparticle and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109673920A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111000112A (en) * | 2020-01-02 | 2020-04-14 | 中国农业科学院农产品加工研究所 | Natamycin composition and application thereof |
| CN112022834A (en) * | 2020-07-28 | 2020-12-04 | 西北农林科技大学 | Hyperin-loaded zein-pectin composite nano-particles and preparation method thereof |
| CN112245409A (en) * | 2020-10-23 | 2021-01-22 | 安徽大学 | Vegetable protein-ursodesoxycholic acid sustained-release nanoparticle composite microcapsule and preparation method thereof |
| CN112514980A (en) * | 2020-11-16 | 2021-03-19 | 福建农林大学 | Marine product preservative with gliadin nanoparticles loaded with antibacterial peptide and preparation method thereof |
| CN112691087A (en) * | 2021-01-25 | 2021-04-23 | 潍坊医学院 | Natamycin nanoparticles and preparation method thereof |
| CN113475514A (en) * | 2021-08-03 | 2021-10-08 | 惠州市银农科技股份有限公司 | Methylamino abamectin benzoate nano suspending agent and preparation method thereof |
| CN114532536A (en) * | 2022-01-25 | 2022-05-27 | 吉林大学 | Preparation method of resveratrol-loaded wheat gliadin/sodium alginate composite nanoparticles |
| CN114600953A (en) * | 2022-01-24 | 2022-06-10 | 北京工商大学 | Preservative, preparation method thereof, preservative film solution and application thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20120196003A1 (en) * | 2011-01-28 | 2012-08-02 | Torben Snabe | Natamycin-Cyclodextrin Complexes For Use In Foodstuff, Process For Their Manufacture And Use Thereof |
| CN102783693A (en) * | 2012-07-18 | 2012-11-21 | 华南理工大学 | Preparation method of edible antibacterial nanometer particles |
| CN103210997A (en) * | 2013-04-17 | 2013-07-24 | 西华大学 | Preparation method of natural coating antistaling agent for fresh meat preservation |
| WO2015044465A2 (en) * | 2014-05-07 | 2015-04-02 | Dsm Ip Assets B.V. | Submicron natamycin particle |
| CN106173799A (en) * | 2016-07-08 | 2016-12-07 | 武汉轻工大学 | natamycin microemulsion and preparation method thereof |
-
2018
- 2018-12-25 CN CN201811586724.3A patent/CN109673920A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20120196003A1 (en) * | 2011-01-28 | 2012-08-02 | Torben Snabe | Natamycin-Cyclodextrin Complexes For Use In Foodstuff, Process For Their Manufacture And Use Thereof |
| CN102783693A (en) * | 2012-07-18 | 2012-11-21 | 华南理工大学 | Preparation method of edible antibacterial nanometer particles |
| CN103210997A (en) * | 2013-04-17 | 2013-07-24 | 西华大学 | Preparation method of natural coating antistaling agent for fresh meat preservation |
| WO2015044465A2 (en) * | 2014-05-07 | 2015-04-02 | Dsm Ip Assets B.V. | Submicron natamycin particle |
| CN106173799A (en) * | 2016-07-08 | 2016-12-07 | 武汉轻工大学 | natamycin microemulsion and preparation method thereof |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111000112A (en) * | 2020-01-02 | 2020-04-14 | 中国农业科学院农产品加工研究所 | Natamycin composition and application thereof |
| CN112022834A (en) * | 2020-07-28 | 2020-12-04 | 西北农林科技大学 | Hyperin-loaded zein-pectin composite nano-particles and preparation method thereof |
| CN112245409A (en) * | 2020-10-23 | 2021-01-22 | 安徽大学 | Vegetable protein-ursodesoxycholic acid sustained-release nanoparticle composite microcapsule and preparation method thereof |
| CN112245409B (en) * | 2020-10-23 | 2022-03-15 | 安徽大学 | Vegetable protein-ursodesoxycholic acid sustained-release nanoparticle composite microcapsule and preparation method thereof |
| CN112514980A (en) * | 2020-11-16 | 2021-03-19 | 福建农林大学 | Marine product preservative with gliadin nanoparticles loaded with antibacterial peptide and preparation method thereof |
| CN112691087A (en) * | 2021-01-25 | 2021-04-23 | 潍坊医学院 | Natamycin nanoparticles and preparation method thereof |
| CN113475514A (en) * | 2021-08-03 | 2021-10-08 | 惠州市银农科技股份有限公司 | Methylamino abamectin benzoate nano suspending agent and preparation method thereof |
| CN114600953A (en) * | 2022-01-24 | 2022-06-10 | 北京工商大学 | Preservative, preparation method thereof, preservative film solution and application thereof |
| CN114532536A (en) * | 2022-01-25 | 2022-05-27 | 吉林大学 | Preparation method of resveratrol-loaded wheat gliadin/sodium alginate composite nanoparticles |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109673920A (en) | A kind of molten albumen of natamycin -ol-hydrophilic colloid composite nanoparticle and preparation method thereof | |
| Lin et al. | Natamycin-loaded zein nanoparticles stabilized by carboxymethyl chitosan: Evaluation of colloidal/chemical performance and application in postharvest treatments | |
| Ji et al. | Green synthesis, characterization and in vitro release of cinnamaldehyde/sodium alginate/chitosan nanoparticles | |
| Wu et al. | Multifunctional chitosan-based coating with liposomes containing laurel essential oils and nanosilver for pork preservation | |
| Homayounpour et al. | Development of nanochitosan‐based active packaging films containing free and nanoliposome caraway (Carum carvi. L) seed extract | |
| Wang et al. | Chitosan decoration improves the rapid and long-term antibacterial activities of cinnamaldehyde-loaded liposomes | |
| Niaz et al. | Potential of polymer stabilized nano-liposomes to enhance antimicrobial activity of nisin Z against foodborne pathogens | |
| Shen et al. | Chitosan nanoparticles embedded with curcumin and its application in pork antioxidant edible coating | |
| Dhital et al. | Integrity of edible nano-coatings and its effects on quality of strawberries subjected to simulated in-transit vibrations | |
| Peanparkdee et al. | Microencapsulation: a review of applications in the food and pharmaceutical industries | |
| CN104436205B (en) | A kind of nano-carrier prepared with marine sulfate polysaccharide and nano complex and application | |
| Yu et al. | Pickering emulsions stabilized by soybean protein isolate/chitosan hydrochloride complex and their applications in essential oil delivery | |
| Hajji et al. | Suitability of chitosan nanoparticles as cryoprotectant on shelf life of restructured fish surimi during chilled storage | |
| Duarte et al. | Synthesis, characterization and application of antibacterial lactoferrin nanoparticles | |
| CN105902401B (en) | A kind of method preparing H- aggressiveness or J- aggressiveness astaxanthin polymer nanometer disperse systems and application | |
| Sansone et al. | Technological properties and enhancement of antifungal activity of a Paeonia rockii extract encapsulated in a chitosan-based matrix | |
| Xu et al. | Development of natamycin-loaded zein-casein composite nanoparticles by a pH-driven method and application to postharvest fungal control on peach against Monilinia fructicola | |
| Xia et al. | Fabrication and characterization of zein-encapsulated Litsea cubeba oil nanoparticles and its effect on the quality of fresh pork | |
| US9781949B2 (en) | Antimicrobial delivery systems, methods of manufacture, and methods of use thereof | |
| Ortiz-Duarte et al. | Evaluation of biopolymer films containing silver–chitosan nanocomposites | |
| Liu et al. | Improvement in storage quality of postharvest tomato fruits by nitroxyl liposomes treatment | |
| Namasivayam et al. | Green chemistry principles for the synthesis of anti fungal active gum acacia-gold nanocomposite-natamycin (GA-AuNC–NT) against food spoilage fungal strain Aspergillus ochraceopealiformis and its marked Congo red dye adsorption efficacy | |
| Xu et al. | Clove essential oil loaded chitosan nanocapsules on quality and shelf-life of blueberries | |
| Yu et al. | The improvement of water barrier property in gelatin/carboxymethyl cellulose composite film by electrostatic interaction regulation and its application in strawberry preservation | |
| Li et al. | Enzyme-sensitive soybean protein isolate/cinnamaldehyde antibacterial microcapsules triggered by blueberry proteases |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190426 |