CN112314838A - 一种抑菌食品保鲜Pickering乳液及其制备方法 - Google Patents
一种抑菌食品保鲜Pickering乳液及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及一种抑菌食品保鲜Pickering乳液及其制备方法,本发明以明胶纳米颗粒为稳定剂,氧化多糖水溶液为连续相,抗菌精油和食用油为分散相,采用均质乳化形成稳定的水包油型(O/W)Pickering乳液。这种Pickering乳液具有良好的涂膜延展性,可有效控制精油的释放,改善精油难溶解、易挥发等特性,具有防腐、抑菌、保鲜的功效,可作为抑菌保鲜涂膜,用于食品保鲜等诸多领域。
Description
技术领域
本发明涉及食品保鲜领域,具体是一种抑菌食品保鲜Pickering乳液及其制备方法。
背景技术
在食品加工贮藏的过程中,糕点类、果蔬类、肉类、水产类、蛋类产品容易受到微生物的影响而腐败变质,致使食品货架期变短。因此抑制微生物的生长繁殖,防止食品腐败变质是食品保鲜的关键。在食品保鲜领域中,食品保鲜膜的应用最为广泛,但传统食品保鲜膜(聚乙烯、聚氯乙烯以及聚偏二氯乙烯)等在自然环境中不易降解,容易造成环境污染。并且,当前市场中有些食品保鲜膜存在着对人体健康有害的物质。因此,环境友好且使用安全的食品保鲜膜已成为当代食品工业的研究热点。
在过去的几年中,涂膜保鲜法作为一种新兴的保鲜方法发展迅速,并取得了良好的效果。涂膜保鲜技术是在食品表面涂上一层高分子液态膜。食品表面被一层极薄的涂层包裹,可隔离食品与空气进行气体交换,从而降低食品的呼吸作用和营养物质的消耗,改善了食品的硬度和新鲜饱满程度,并减少因病原菌侵染而造成的腐烂,很好的保持了食品的营养成分。涂膜保鲜剂涂于食品表面后,提高了食品的商品价值;加上其成本低、制取容易、无毒、易清除、效果显著等特点,越来越引起人们的重视。涂膜保鲜剂一般制成软膏体或乳状液。Pickering乳液是一种以固体颗粒代替传统表面活性剂来保持乳液稳定的新型乳液。Pickering乳液具有稳定性强、颗粒乳化剂用量少、成本低、安全性高等诸多优点,在食品加工中应用潜力巨大。采用天然大分子为原料制备固体颗粒,进而作为乳化剂形成稳定的Pickering乳液,可作为食品保鲜涂膜涂覆在食品表面,从而延长其保质期,且是一种环境友好的保鲜方式。
乳液涂膜近年来已有报道,例如将油酸和纤维素纳米晶体结合,通过添加壳聚糖进行优化,形成Pickering乳液涂膜(Food Chem.2020,309:125693.)。研究表明,使用壳聚糖优化的Pickering乳液涂膜能减少“Bartlett”梨的乙烯产量和表皮氧化的速率,延长水果的成熟时间并在储存期间保持水果的品质。虽然壳聚糖Pickering乳液涂膜实现了水果的保鲜,但乳液中游离的油酸容易对水果表皮造成损伤,可能导致水果品质的下降。中国专利文献上公开了“高分子聚合物乳液膜作为水果生长保护膜的应用”,申请公布号为CN200510012509.9。该发明将中草药粉末、甘露聚糖和分散剂甲基戊醇等加入到丙烯酸乳液制成水果保鲜涂布乳液。中国专利文献上公开了“一种用于水果保鲜的涂布乳液及其制备方法”,申请公布号为CN201310305401.3,利用丙烯酸及酯类、苯乙烯、醋酸乙烯等系类单体合成的适合幼果生长的聚合物乳液等。虽然这些乳液实现了果蔬的防腐,但乳液的稳定性较差,中草药粉末的加入可能会影响果蔬的食用安全性。
明胶是一种天然高分子,具有优良的物理特性,如成膜性,胶冻力、亲水性、低粘度性、分散稳定性、持水性及可逆性等,因此明胶被广泛应用于食品工业中。制备的明胶纳米颗粒能够不可逆的吸附在油水界面,形成致密的粘弹性吸附层,使Pickering乳液具有极强的稳定性。这种Pickering乳液用于食品保鲜时,具有高效、无毒、用量少、价格低廉等特点。
目前,与保鲜涂膜搭配的抗菌剂主要有无机抗菌剂、合成抗菌剂和天然抗菌剂。其中,植物精油作为天然抗菌剂在食品保鲜涂膜中的应用逐渐成为食品保鲜领域研究的新方向。在制备食品保鲜涂膜的过程中,本发明在Pickering乳液的分散相中,选取百里香精油,茶树精油和肉桂精油作为抗菌精油。百里香精油对大肠杆菌、金黄色葡萄球菌、黑曲霉菌、啤酒酵母菌具有很强的抑制作用;茶树精油对番茄枯萎灰霉菌、炭疽杆菌等有抑制作用;肉桂精油对血液中的炭疽杆菌具有致死作用。将这些抗菌精油加入到分散相中,可以使乳液具有良好的抑菌性,从而达到食品保鲜的目的。
为了成功制备抑菌食品保鲜Pickering乳液,提高食品保鲜Pickering乳液延展性,抑菌性以及稳定性。在Pickering乳液的连续相中引入了氧化多糖。首先氧化多糖的加入增加了连续相的黏度,可以让乳液更好的涂覆在食品表面。其次,氧化多糖中的醛基可与乳液界面上以及连续相中的明胶纳米颗粒发生席夫碱反应,形成更加致密的粘弹性吸附层和连续相结构网络,延缓抗菌精油的释放。将乳液涂覆在食品表面后可形成一层极薄的保护膜,封闭一部分食品表面气孔,由此来抑制呼吸作用,减少营养损耗;抑制水分蒸发,防止皱缩萎蔫;抑制微生物入侵,防止腐败变质。
本发明采用食品级的明胶纳米颗粒为稳定剂制备抑菌食品保鲜Pickering乳液,并以极少用量的明胶纳米颗粒为乳化剂制备具有优异稳定性的Pickering乳液。选择抗菌精油与食用油作分散相,通过在连续相中添加氧化多糖来增加连续相的黏度和Pickering乳液涂膜的稳定性。本发明所制备的抑菌食品保鲜Pickering乳液内相体积分数为60~80%,可负载大量的抗菌精油,抗菌精油的加入可充分抑制细菌的生长繁殖。Pickering乳液可以控制精油的释放,改善精油的难溶解性和易挥发特性,具有良好的抑菌、消毒、保鲜的作用,可作为食品保鲜剂应用于食品加工生产过程中。
发明内容
本发明的目的在于研制一种抑菌食品保鲜Pickering乳液,本发明是以明胶纳米颗粒作乳化剂,含有氧化多糖的水溶液为连续相,与含有抗菌精油的分散相相结合,搅拌得到抑菌食品保鲜Pickering乳液。氧化多糖的加入能够提高乳液连续相的黏度和乳液的稳定性。将天然抗菌剂(植物精油)添加到Pickering乳液中,可以提高乳液的抑菌作用。通过调节乳液连续相与分散相比例可以控制精油的释放,从而改善精油的难溶解性和易挥发特性。
为实现以上内容,本发明采用以下技术方案:
(1)将B型明胶溶于蒸馏水中,于50℃恒温搅拌形成明胶溶液,加入乙醇,去掉上清夜,将白色沉淀复溶于蒸馏水中并调节pH值为12.0,再次滴加乙醇直至产生白色沉淀物,然后向溶液中加入交联剂继续50℃恒温反应3~10小时,将反应后的溶液在10000g的条件下冷冻离心20~30分钟,获得明胶纳米颗粒;(2)将天然多糖溶于水中,滴加高碘酸钠溶液后,在室温下避光反应3~8小时,离心取清液,再用乙二醇沉淀出产物,用去离子水透析并冷冻干燥即得氧化多糖;(3)先将连续相,明胶纳米颗粒与分散相混合,再加入氧化多糖,在12000rpm条件下搅拌,连续相中和分散相按照体积比1∶1.5~1∶4混合;(4)在常温避光放置3~5h后,即得到抑菌食品保鲜Pickering乳液;抗菌精油为百里香精油,茶树精油和肉桂精油中的任一种。上述Pickering乳液制备方法不引入小分子表面活性剂,且所采用的稳定剂是食品级的颗粒,氧化多糖的引入,并未出现一般化学交联剂所带来的细胞毒性问题。在本发明中,天然多糖可选择海藻酸钠、纤维素、卡拉胶、淀粉琼脂糖或葡聚糖中的任一种。植物精油可选择茶树精油,百里香精油,肉桂精油任一种或几种;食用油为花生油、葵花籽油、菜籽油、大豆油和橄榄油中的任一种。利用该方法制备的食品保鲜涂膜具有极强的抑菌性,为其在食品保鲜领域的应用奠定了基础。
采用本发明制备的材料具有以下优点:
(1)本发明制备的明胶纳米颗粒是使用京尼平作为交联剂,京尼平是一种天然共价交联剂,制备的明胶纳米颗粒无毒性,可用于食品加工行业。
(2)本发明采用的氧化多糖制备的抑菌食品保鲜Pickering乳液具有可降解及可再生等优点,氧化多糖的加入能够提高连续相黏度和乳液的稳定性,且对人体无毒无害。
(3)本发明制备的抑菌食品保鲜Pickering乳液,其稳定性及机械性能可通过调节明胶纳米颗粒浓度和多糖浓度来实现,便于满足各种应用的需要。
(4)本发明制备的抑菌食品保鲜Pickering乳液可负载大量的植物精油,植物精油的加入可充分抑制细菌的生长繁殖,拓宽了植物精油在食品行业的应用。
(5)本发明制备的抑菌食品保鲜Pickering乳液可通过调节其连续相与分散相比例控制精油的释放,改善精油的难溶解性和易挥发特性,延长食品保鲜乳液的抑菌时间。
(6)本发明制备的抑菌食品保鲜Pickering乳液原料来源广泛,无毒性风险,具有优良的抗氧化性,还具有极强的抑菌作用。在食品生产加工过程中,能有效的减少营养损耗;抑制水分蒸发,防止皱缩萎蔫;抑制微生物入侵,防止腐败变质,具有较大的生产应用价值。
具体实施方式
下面结合具体实施例来进一步描述本发明,本发明的优点和特点将会随着描述而更为清楚,但实施例仅是范例性质的,并不对本发明的范围构成任何限制。
实施例1
取1.25g B型明胶溶于25mL蒸馏水中,于50℃恒温搅拌形成明胶溶液,加入25mL乙醇,去掉上清夜,将白色沉淀复溶于15mL蒸馏水中并调节pH值为12.0,再次滴加乙醇直至产生白色沉淀物,然后向溶液中加入625μL京尼平水溶液(5%)继续50℃恒温反应3~10小时,将反应后的溶液在10000g的条件下冷冻离心30分钟,获得明胶纳米颗粒,将其溶于蒸馏水中,测其固含量待用。
取8mL高碘酸钠(0.5M)溶液加入10mL海藻酸钠溶液(1g,10%w/v),在室温下避光搅拌4小时。加入10mL乙二醇溶液终止反应。之后,将溶液用去离子水强烈透析,并冻干,得到氧化多糖。
配置2mL连续相的水溶液,其中,明胶纳米颗粒的浓度为5mg/mL,氧化多糖的浓度为4mg/mL。配制3mL的分散相,其中茶树精油0.5mL,花生油2.5mL。将两相于12000rpm搅拌30s。将所得产物常温避光反应3小时得到抑菌食品保鲜Pickering乳液。
实施例2
取1.25g B型明胶溶于25mL蒸馏水中,于50℃恒温搅拌形成明胶溶液,加入25mL乙醇,去掉上清夜,将白色沉淀复溶于15mL蒸馏水中并调节pH值为12.0,再次滴加乙醇直至产生白色沉淀物,然后向溶液中加入1.25mL京尼平水溶液(10%)继续50℃恒温反应3~10小时,将反应后的溶液在10000g的条件下冷冻离心30分钟,获得明胶纳米颗粒,将其溶于蒸馏水中,测其固含量待用。
取8mL高碘酸钠(0.5M)溶液加入10mL纤维素溶液(1g,10%w/v),在室温下避光搅拌4小时。加入10mL乙二醇溶液终止反应。之后,将溶液用去离子水强烈透析,并冻干,得到氧化多糖。
配置1mL连续相的水溶液,其中,明胶纳米颗粒的浓度为5mg/mL,氧化多糖的浓度为4mg/mL。配制4mL的分散相,其中百里香精油0.67mL,葵花籽油3.33mL。将两相于12000rpm搅拌30s。将所得产物常温避光反应3小时得到抑菌食品保鲜Pickering乳液。
实施例3
取1.25g B型明胶溶于25mL蒸馏水中,于50℃恒温搅拌形成明胶溶液,加入25mL乙醇,去掉上清夜,将白色沉淀复溶于15mL蒸馏水中并调节pH值为12.0,再次滴加乙醇直至产生白色沉淀物,然后向溶液中加入625μL京尼平水溶液(5%)继续50℃恒温反应3~10小时,将反应后的溶液在10000g的条件下冷冻离心30分钟,获得明胶纳米颗粒,将其溶于蒸馏水中,测其固含量待用。
取8mL高碘酸钠(0.5M)溶液加入10mL卡拉胶溶液(1g,10%w/v),在室温下避光搅拌4小时。加入10mL乙二醇溶液终止反应。之后,将溶液用去离子水强烈透析,并冻干,得到氧化多糖。
配置2mL连续相的水溶液,其中,明胶纳米颗粒的浓度为5mg/mL,氧化多糖的浓度为4mg/mL。配制3mL的分散相,其中肉桂精油0.5mL,菜籽油2.5mL。将两相于12000rpm搅拌30s。将所得产物常温避光反应3小时得到抑菌食品保鲜Pickering乳液。
实施例4
取1.25g B型明胶溶于25mL蒸馏水中,于50℃恒温搅拌形成明胶溶液,加入25mL乙醇,去掉上清夜,将白色沉淀复溶于15mL蒸馏水中并调节pH值为12.0,再次滴加乙醇直至产生白色沉淀物,然后向溶液中加入1.25mL京尼平水溶液(10%)继续50℃恒温反应3~10小时,将反应后的溶液在10000g的条件下冷冻离心30分钟,获得明胶纳米颗粒,将其溶于蒸馏水中,测其固含量待用。
取8mL高碘酸钠(0.5M)溶液加入10mL葡聚糖溶液(1g,10%w/v),在室温下避光搅拌4小时。加入10mL乙二醇溶液终止反应。之后,将溶液用去离子水强烈透析,并冻干,得到氧化多糖。
配置2mL连续相的水溶液,其中,明胶纳米颗粒的浓度为5mg/mL,氧化多糖的浓度为5mg/mL。配制3mL的分散相,其中茶树精油0.5mL,大豆油2.5mL。将两相于12000rpm搅拌30s。将所得产物常温避光反应3小时得到抑菌食品保鲜Pickering乳液。
实施例5
取1.25g B型明胶溶于25mL蒸馏水中,于50℃恒温搅拌形成明胶溶液,加入25mL乙醇,去掉上清夜,将白色沉淀复溶于15mL蒸馏水中并调节pH值为12.0,再次滴加乙醇直至产生白色沉淀物,然后向溶液中加入625μL京尼平水溶液(5%)继续50℃恒温反应3~10小时,将反应后的溶液在10000g的条件下冷冻离心30分钟,获得明胶纳米颗粒,将其溶于蒸馏水中,测其固含量待用。
取8mL高碘酸钠(0.5M)溶液加入10mL琼脂糖溶液(1g,10%w/v),在室温下避光搅拌4小时。加入10mL乙二醇溶液终止反应。之后,将溶液用去离子水强烈透析,并冻干,得到氧化多糖。
配置2mL连续相的水溶液,其中,明胶纳米颗粒的浓度为5mg/mL,氧化多糖的浓度为5mg/mL。配制3mL的分散相,其中茶树精油0.5mL,橄榄油2.5mL。将两相于12000rpm搅拌30s。将所得产物常温避光反应3小时得到抑菌食品保鲜Pickering乳液。
Claims (10)
1.一种抑菌食品保鲜Pickering乳液,其具体制备方法为:(1)配制由明胶纳米颗粒,氧化多糖,蒸馏水组成的连续相,其中氧化多糖的浓度范围为6~10mg/mL,植物精油和食用油组成分散相,植物精油和食用油的体积比为1∶5;(2)在10000~15000rpm条件下均质化搅拌,将连续相和分散相按照体积比1∶1.5~1∶4混合形成水包油型乳液;(3)在常温避光放置3~5h后,即得到抑菌食品保鲜Pickering乳液。
2.根据权利要求1所述的抑菌食品保鲜Pickering乳液,其特征在于所述的明胶纳米颗粒为乳液稳定剂,其制备方法为:将B型明胶溶于蒸馏水中,于50℃恒温搅拌形成明胶溶液,加入乙醇,去掉上清夜,将白色沉淀复溶于蒸馏水中并调节pH值为12.0,再次滴加乙醇直至产生白色沉淀物,然后向溶液中加入京尼平继续50℃恒温反应3~10小时,将反应后的溶液在10000g的条件下冷冻离心20~30分钟,获得明胶纳米颗粒。
3.根据权利要求1所述的抑菌食品保鲜Pickering乳液,其特征在于所述的氧化多糖的制备按照以下方法进行:将天然多糖溶于水中,滴加高碘酸钠溶液后,在室温下避光反应3~8小时,离心取清液,再用乙二醇沉淀出产物,用去离子水透析并冷冻干燥即得氧化多糖。
4.根据权利要求2所述的明胶纳米颗粒的制备方法,其特征在于B型明胶溶液的质量浓度为5%w/v,其中京尼平占明胶质量的5~10%。
5.根据权利要求1所述的抑菌食品保鲜Pickering乳液,其特征在于所述的氧化多糖的制备方法按照以下方法进行:将天然多糖溶于水中,滴加高碘酸钠溶液后,在室温下避光反应3~8小时,加入乙二醇终止反应之后,用去离子水透析并冷冻干燥即得氧化多糖。
6.根据权利要求5所述的抑菌食品保鲜Pickering乳液,其特征在于所述的天然多糖为海藻酸钠、纤维素、卡拉胶、淀粉琼脂糖或葡聚糖中的任一种。
7.根据权利要求1所述的抑菌食品保鲜Pickering乳液,其特征在于分散相为抗菌精油和食用油按比例1∶3~1∶5混合。
8.根据权利要求1所述的抑菌食品保鲜Pickering乳液,其特征在于所述的抗菌精油为百里香精油,茶树精油和肉桂精油中的任一种或几种精油的混合物。
9.根据权利要求1所述的抑菌食品保鲜Pickering乳液,其特征在于所述的食用油为花生油、葵花籽油、菜籽油、大豆油和橄榄油中的任一种。
10.一种如权利要求1-9任一项所述的抑菌食品保鲜Pickering乳液,其特征在于所述Pickering乳液具有良好的涂膜延展性,可有效控制精油的释放,具有长效抑菌作用,可应用于食品保鲜和食品加工等领域。
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CN114176116A (zh) * | 2021-12-14 | 2022-03-15 | 南昌大学 | 一种卤鸭脖保鲜的方法 |
CN115211462A (zh) * | 2022-08-02 | 2022-10-21 | 南京财经大学 | 一种Janus粒子、制备方法及其应用 |
CN116210764A (zh) * | 2023-01-03 | 2023-06-06 | 东北农业大学 | 一种用于水果保鲜的蛋清蛋白基缓释型抑菌涂层及其制备方法 |
CN116725884A (zh) * | 2023-08-15 | 2023-09-12 | 广州巴宝莉化妆品有限公司 | 一种鲜花锁香的方法 |
CN117924779A (zh) * | 2024-03-25 | 2024-04-26 | 中国农业科学院农产品加工研究所 | 具有Janus结构的壳聚糖/玉米醇溶蛋白缓释抗菌膜、制备方法及应用 |
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CN114176116A (zh) * | 2021-12-14 | 2022-03-15 | 南昌大学 | 一种卤鸭脖保鲜的方法 |
CN115211462A (zh) * | 2022-08-02 | 2022-10-21 | 南京财经大学 | 一种Janus粒子、制备方法及其应用 |
CN115211462B (zh) * | 2022-08-02 | 2023-08-18 | 南京财经大学 | 一种Janus粒子、制备方法及其应用 |
CN116210764A (zh) * | 2023-01-03 | 2023-06-06 | 东北农业大学 | 一种用于水果保鲜的蛋清蛋白基缓释型抑菌涂层及其制备方法 |
CN116725884A (zh) * | 2023-08-15 | 2023-09-12 | 广州巴宝莉化妆品有限公司 | 一种鲜花锁香的方法 |
CN116725884B (zh) * | 2023-08-15 | 2023-10-24 | 广州巴宝莉化妆品有限公司 | 一种鲜花锁香的方法 |
CN117924779A (zh) * | 2024-03-25 | 2024-04-26 | 中国农业科学院农产品加工研究所 | 具有Janus结构的壳聚糖/玉米醇溶蛋白缓释抗菌膜、制备方法及应用 |
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