CN112868978A - Curcumin nano-emulsion with fresh-keeping effect and preparation method thereof - Google Patents
Curcumin nano-emulsion with fresh-keeping effect and preparation method thereof Download PDFInfo
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- CN112868978A CN112868978A CN202110275465.8A CN202110275465A CN112868978A CN 112868978 A CN112868978 A CN 112868978A CN 202110275465 A CN202110275465 A CN 202110275465A CN 112868978 A CN112868978 A CN 112868978A
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- 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 title claims abstract description 128
- 239000004148 curcumin Substances 0.000 title claims abstract description 64
- 235000012754 curcumin Nutrition 0.000 title claims abstract description 64
- 229940109262 curcumin Drugs 0.000 title claims abstract description 64
- 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 title claims abstract description 64
- 239000007908 nanoemulsion Substances 0.000 title claims abstract description 31
- 230000000694 effects Effects 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 33
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 33
- 239000006228 supernatant Substances 0.000 claims abstract description 22
- 239000002244 precipitate Substances 0.000 claims abstract description 17
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 11
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000000243 solution Substances 0.000 claims description 34
- 239000000843 powder Substances 0.000 claims description 26
- 239000012460 protein solution Substances 0.000 claims description 25
- 238000003756 stirring Methods 0.000 claims description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 239000000839 emulsion Substances 0.000 claims description 20
- 238000002156 mixing Methods 0.000 claims description 19
- 235000013601 eggs Nutrition 0.000 claims description 17
- 241001336827 Rana chensinensis Species 0.000 claims description 16
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims description 12
- 238000005406 washing Methods 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims description 11
- 239000012153 distilled water Substances 0.000 claims description 10
- 238000004108 freeze drying Methods 0.000 claims description 10
- 238000002386 leaching Methods 0.000 claims description 10
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 claims description 10
- 239000003755 preservative agent Substances 0.000 claims description 10
- 238000006243 chemical reaction Methods 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 7
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 6
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 6
- 241000270930 Rana japonica Species 0.000 claims description 5
- 238000005238 degreasing Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000011344 liquid material Substances 0.000 claims description 5
- 238000007873 sieving Methods 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 4
- 238000005119 centrifugation Methods 0.000 claims description 2
- 239000000022 bacteriostatic agent Substances 0.000 claims 1
- 241000191896 Rana sylvatica Species 0.000 abstract description 20
- 239000000047 product Substances 0.000 abstract description 9
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 6
- 238000003860 storage Methods 0.000 abstract description 6
- 230000013595 glycosylation Effects 0.000 abstract description 4
- 238000006206 glycosylation reaction Methods 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 4
- 239000003995 emulsifying agent Substances 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 239000007788 liquid Substances 0.000 abstract description 2
- 239000002245 particle Substances 0.000 abstract description 2
- 238000000751 protein extraction Methods 0.000 abstract description 2
- 238000001179 sorption measurement Methods 0.000 abstract description 2
- 238000003916 acid precipitation Methods 0.000 abstract 2
- 235000018102 proteins Nutrition 0.000 description 12
- 102000004169 proteins and genes Human genes 0.000 description 12
- 108090000623 proteins and genes Proteins 0.000 description 12
- 230000002335 preservative effect Effects 0.000 description 9
- 238000009210 therapy by ultrasound Methods 0.000 description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 235000013399 edible fruits Nutrition 0.000 description 6
- 210000003101 oviduct Anatomy 0.000 description 6
- 229920001661 Chitosan Polymers 0.000 description 4
- 244000060011 Cocos nucifera Species 0.000 description 4
- 235000013162 Cocos nucifera Nutrition 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 230000000887 hydrating effect Effects 0.000 description 4
- 210000000170 cell membrane Anatomy 0.000 description 3
- 238000013270 controlled release Methods 0.000 description 3
- 238000004090 dissolution Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000005457 ice water Substances 0.000 description 3
- 239000002121 nanofiber Substances 0.000 description 3
- 210000004681 ovum Anatomy 0.000 description 3
- 230000004580 weight loss Effects 0.000 description 3
- KEQXNNJHMWSZHK-UHFFFAOYSA-L 1,3,2,4$l^{2}-dioxathiaplumbetane 2,2-dioxide Chemical compound [Pb+2].[O-]S([O-])(=O)=O KEQXNNJHMWSZHK-UHFFFAOYSA-L 0.000 description 2
- 244000163122 Curcuma domestica Species 0.000 description 2
- 235000003392 Curcuma domestica Nutrition 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- 108010058846 Ovalbumin Proteins 0.000 description 2
- 229920001284 acidic polysaccharide Polymers 0.000 description 2
- 150000004805 acidic polysaccharides Chemical class 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 239000011425 bamboo Substances 0.000 description 2
- RQFQJYYMBWVMQG-IXDPLRRUSA-N chitotriose Chemical compound O[C@@H]1[C@@H](N)[C@H](O)O[C@H](CO)[C@H]1O[C@H]1[C@H](N)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)N)[C@@H](CO)O1 RQFQJYYMBWVMQG-IXDPLRRUSA-N 0.000 description 2
- 235000003373 curcuma longa Nutrition 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 238000011068 loading method Methods 0.000 description 2
- 231100000252 nontoxic Toxicity 0.000 description 2
- 230000003000 nontoxic effect Effects 0.000 description 2
- 229940092253 ovalbumin Drugs 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000013976 turmeric Nutrition 0.000 description 2
- 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 description 1
- 241000193755 Bacillus cereus Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 239000002202 Polyethylene glycol Substances 0.000 description 1
- 108010039918 Polylysine Proteins 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- 241000589517 Pseudomonas aeruginosa Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 241001052560 Thallis Species 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 238000009739 binding Methods 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000004227 calcium gluconate Substances 0.000 description 1
- 229960004494 calcium gluconate Drugs 0.000 description 1
- 235000013927 calcium gluconate Nutrition 0.000 description 1
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000011978 dissolution method Methods 0.000 description 1
- 238000010041 electrostatic spinning Methods 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000000576 food coloring agent Substances 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 238000007306 functionalization reaction Methods 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
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- 230000028161 membrane depolarization Effects 0.000 description 1
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- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 229920001223 polyethylene glycol Polymers 0.000 description 1
- 229920000656 polylysine Polymers 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 238000001338 self-assembly Methods 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 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
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3499—Organic compounds containing oxygen with doubly-bound oxygen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/02—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from meat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
-
- 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
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/273—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers
-
- 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
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- Life Sciences & Earth Sciences (AREA)
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- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
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- Biochemistry (AREA)
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Abstract
The invention provides a curcumin nano-emulsion with fresh-keeping function and a preparation method thereof, which adopts an alkali-dissolving acid-precipitation method to extract woodfrog egg protein, adds a step of activated carbon adsorption in the dissolving process to improve the color of the supernatant of the dissolving solution, washes the obtained precipitate with ethanol after acid precipitation, effectively removes the fishy smell of the raw materials and improves the protein extraction rate. Then the woodfrog egg protein is modified by glycosylation, so that the solubility and the emulsibility are greatly improved, and then the modified woodfrog egg protein is used as an emulsifier to prepare the uniform and stable curcumin nano emulsion with the antibacterial and fresh-keeping effects. The prepared product is uniform and milky white, the embedding rate is more than 90%, the smell is good, no fishy smell exists, the particle size of liquid drops is between 300nm and 400nm, the storage stability is good under the normal temperature environment, the product is pollution-free and degradable, the cost is low, and the market prospect is good.
Description
Technical Field
The invention belongs to the technical field of food processing, relates to curcumin nano-emulsion with a fresh-keeping effect, and also provides a preparation method of the curcumin nano-emulsion.
Background
The forest frog in northeast China is one of rare medicinal animals in China, is mainly produced in Changbai mountain areas in northeast China, and a large amount of forest frog eggs remained after the female frog takes oil are one of main byproducts in the production of the oviductus ranae. The research finds that the wood frog eggs contain a large amount of protein, and the protein is a good source of high-quality animal protein, and has a wide variety. Research proves that the woodfrog egg protein has physiological functions of fatigue resistance, aging resistance, oxidation resistance, anticancer activity and the like, and the low cost and large-scale yield make the woodfrog egg protein have important practical significance for development and utilization. Studies have reported that many proteins or protein hydrolysates are modified by glycosylation by maillard reactions to improve functional properties such as solubility.
Curcumin is a natural phenolic food additive extracted from the rhizome of the plant turmeric (turmeric), which is used in many countries as a flavor and food colorant. In recent years, curcumin has been proved to have anti-inflammatory and anticancer activities, and simultaneously has antibacterial activity on thalli such as staphylococcus aureus, escherichia coli, bacillus cereus, pseudomonas aeruginosa and the like after functionalization. The principle is that curcumin can induce a series of changes of bacteria under a certain concentration, including membrane depolarization and Ca2+The curcumin has antibacterial effect by inducing the generation of bacterial cell membrane, influencing the structure of the bacterial cell membrane and destroying the cell membrane, and is a natural and nontoxic food additive. However, the pure curcumin is limited in application due to poor solubility, low bioavailability and the like. Therefore, the colloidal preparation can be used for containing curcumin, so that the solubility and the stability of the curcumin are effectively increased, and the curcumin has slow release. The average particle size of the nano emulsion is usually less than 500 nm, the nano emulsion has the characteristics of good dynamic stability, low viscosity and the like, and the natural active product can be dissolved and protected by embedding curcumin in a nano emulsion system, so that the performance of the nano emulsion is not influenced by external factors, and the antibacterial action is better exertedThe purpose of food preservation is achieved.
Disclosed in the chinese patent gazette: 1. CN110973239A discloses a rot-proof preservative solution for grape fruits, a preparation method thereof and preservative paper, which comprise the following components in percentage by mass: 1.5 percent of chitosan, 1 percent of biological gelatin, 0.05 percent to 0.1 percent of citric acid, 1.5 percent to 3 percent of curcumin, 1.5 percent to 3 percent of chitosan oligosaccharide and the balance of water. The application takes biological gelatin and chitosan as film forming material carriers, fresh-keeping liquid components from biological sources are added and coated on paper, and the effective components are a mixture of chitosan, chitosan oligosaccharide, citric acid and curcumin. However, the invention does not consider the characteristic that curcumin is easy to decompose when exposed to light, and the system has no controlled release property. 2. CN110863354A discloses a multifunctional preservative film for meat products, which is prepared by taking a nano-fiber film as a substrate and loading an acidic polysaccharide-based ovalbumin film on the surface, wherein the preparation method comprises the steps of taking sodium alginate, carboxymethyl chitosan, polyethylene glycol, nano-bamboo fiber, bamboo leaf flavone, curcumin, polylysine and calcium gluconate as raw materials, obtaining the nano-fiber film by adopting an electrostatic spinning technology, and then loading the acidic polysaccharide-based ovalbumin on the nano-fiber film by adopting a layer-by-layer self-assembly technology, wherein the preservative film is yellow. The technology of the invention is complex, the cost is high, and the prepared preservative film has color and has adverse effect on the color of food.
Disclosure of Invention
The invention aims to provide a preparation method of curcumin nanoemulsion with a fresh-keeping effect, the embedding rate is more than 90%, the prepared product is uniform milk white, the smell is good, no fishy smell exists, the droplet size is between 300nm and 400nm, and the storage stability is good under a normal temperature environment.
The preparation method of the curcumin nano-emulsion with the fresh-keeping effect is realized by the following technical means:
(1) taking a proper amount of rana chensinensis eggs, drying for 2-4 h at 40-50 ℃, crushing and sieving with a 60-mesh sieve.
(2) Taking egg powder, using n-hexane to shake at constant temperature for 4 h for degreasing at the liquid-material ratio of 1:8 (g/mL) and the temperature of 40 ℃, centrifuging, repeatedly leaching for three times, and removing the leaching liquor.
(3) Mixing a certain amount of defatted rana japonica egg powder with water according to a ratio of 1: 8-20 (g/mL), adjusting pH to 11.0, adding activated carbon powder, stirring in a constant-temperature water bath at 50 ℃ for 60-120 min, and centrifuging to collect supernatant. The extraction was repeated twice and the supernatants were combined.
(4) Adjusting the pH value of the supernatant to 4.5, standing at 4 ℃ for 6-12 h, and centrifuging.
(5) And collecting the precipitate. Washing with 70% ethanol for 3 times, washing the precipitate with distilled water for 3 times, adjusting pH to 7.0 each time, and stirring to redissolve the precipitate. And (5) freeze-drying for 24-72 h to obtain the deodorized rana chensinensis egg protein powder.
(6) Preparing the wood frog egg protein solution and the xylose solution with the same mass concentration respectively, stirring and dissolving to ensure that the sample is fully hydrated. And mixing the protein solution and the sugar solution according to the volume ratio of 1: 0.5-2.
(7) And (3) adjusting the pH value of the solution prepared in the step (6) to 7, pouring the solution into a closed container, placing the container in a constant-temperature heating magnetic stirrer to react for 1-6 h at the temperature of 60-80 ℃, cooling to room temperature after the reaction is finished, centrifuging for 15min at 4000 g, and freeze-drying the supernatant to obtain glycosylated rana chensinensis egg protein powder.
(8) Dissolving the glycosylated rana chensinensis egg protein powder in distilled water to obtain a protein solution with the concentration of 1-5% (w/v). Stirring the protein solution at room temperature for 2-6 h, fully hydrating the protein solution, and adjusting the pH to =7 for later use.
(9) Dissolving curcumin in MCT oil, stirring and dissolving for 1-4 h by using a magnetic stirrer, and fully dissolving by ultrasonic for 20min under the ultrasonic conditions of 20 kHz and 40% amplitude for 10 s and stopping 5 s.
(10) And (3) mixing the solutions prepared in the steps (8) and (9) according to the weight ratio of 9: 1, and dispersing at 12000 rpm for 2 min to obtain a coarse emulsion.
(11) Homogenizing the crude emulsion to obtain curcumin nanoemulsion with final concentration of 0.2 mM. Homogenizing under 20-30Mpa for 1-3 times.
(12) And carrying out ultrahigh-temperature instantaneous sterilization treatment on the obtained curcumin nano emulsion under the sterilization conditions of 130-.
The centrifugation conditions in the step (2), the step (3) and the step (4) are 5000-8000 g/min and 10-30 min.
The curcumin nano-emulsion prepared by the method disclosed by the invention is applied to preparation of a fruit and vegetable preservative.
The curcumin nanoemulsion prepared by the method disclosed by the invention is applied to preparation of food bacteriostat.
The invention has the positive effects that:
the invention adopts the alkali-dissolving and acid-precipitating method to extract the woodfrog egg protein, the step of activated carbon adsorption is added in the dissolving process, so that the color of the supernatant of the dissolving solution is improved, and the precipitate obtained by washing the acid-precipitated product with ethanol effectively removes the fishy smell of the raw materials and improves the protein extraction rate. Then the woodfrog egg protein is modified by glycosylation, so that the solubility and the emulsibility are greatly improved, and then the modified woodfrog egg protein is used as an emulsifier to prepare the uniform and stable curcumin nano emulsion with the antibacterial and fresh-keeping effects. The invention considers the characteristics of difficult dissolution, unstable chemical property and easy decomposition by light of curcumin, and the curcumin is wrapped in an emulsion system by protein, thereby not only improving the solubility of the curcumin, but also ensuring the controlled release property of the system, so that the curcumin emulsion can play a long-term stable fresh-keeping and bacteriostatic action.
Detailed Description
The present invention is further illustrated by the following examples, which do not limit the present invention in any way, and any modifications or changes that can be easily made by a person skilled in the art to the present invention will fall within the scope of the claims of the present invention without departing from the technical solution of the present invention.
Example 1
(1) Taking a proper amount of wood frog eggs, drying for 2 hours at 40 ℃, crushing and sieving with a 60-mesh sieve;
(2) taking egg powder, using n-hexane to shake at constant temperature for 4 h and degreasing at the temperature of 40 ℃ according to the liquid-material ratio of 1:8 (g/mL), centrifuging for 15min at 5000r/min, repeatedly leaching for three times, and removing the leaching liquor;
(3) mixing a certain amount of defatted rana japonica egg powder with water at a ratio of 1:10 (g/mL), adjusting pH to 11.0, adding activated carbon powder, stirring in a 50 deg.C constant temperature water bath for 90min, centrifuging at 8000r/min for 20min, and collecting supernatant; extracting twice repeatedly, and mixing the supernatants;
(4) adjusting the pH value of the supernatant to 4.5, standing at 4 ℃ for 6h, and centrifuging;
(5) and collecting the precipitate. Washing with 70% ethanol for 3 times, washing the precipitate with distilled water for 3 times, adjusting pH to 7.0 each time, and stirring to redissolve the precipitate. Freeze-drying for 48 h to obtain deodorized ovum oviductus Ranae protein powder;
(6) preparing the wood frog egg protein solution and the xylose solution with the same mass concentration respectively, stirring and dissolving to ensure that the sample is fully hydrated. Mixing the protein solution and the sugar solution according to the volume ratio of 1: 0.5;
(7) adjusting the pH value of the solution prepared in the step (6) to 7, pouring the solution into a closed container, placing the container in a constant-temperature heating magnetic stirrer for reaction at 70 ℃ for 4 hours, cooling the solution to room temperature by using ice water bath treatment after the reaction is finished, centrifuging the solution for 15 minutes at 4000 g, and cooling and freeze-drying the supernatant to obtain glycosylated rana chensinensis egg protein powder;
(8) dissolving glycosylated oviductus ranae albumen powder in distilled water to obtain a protein solution with the concentration of 3% (w/v). Stirring the protein solution at room temperature for 4 h, fully hydrating the protein solution, and adjusting the pH to =7 for later use;
(9) dissolving curcumin in MCT oil, stirring and dissolving for 2 h by a magnetic stirrer, and performing ultrasonic treatment for 20min for sufficient dissolution, wherein the ultrasonic treatment condition is 20 kHz and 40% amplitude, the ultrasonic treatment is performed for 10 s, and the ultrasonic treatment is stopped for 5 s;
(10) and (3) mixing the solutions prepared in the steps (8) and (9) according to the weight ratio of 9: 1, and dispersing at 12000 rpm for 2 min to obtain a coarse emulsion;
(11) homogenizing the crude emulsion under 20 Mpa for 3 times;
(12) the obtained curcumin nano emulsion is subjected to ultrahigh temperature instantaneous sterilization treatment, wherein the sterilization conditions are 130 ℃ and 5 s. The obtained nano emulsion has final curcumin concentration of 0.2 mM, protein concentration of 3%, uniform milky white product, light coconut flavor and curcumin flavor, and no fishy smell.
Example 2
(1) Taking a proper amount of rana chensinensis eggs, drying for 3 hours at 40 ℃, crushing and sieving with a 60-mesh sieve;
(2) taking egg powder, using n-hexane to shake at constant temperature for 4 h and degreasing at the temperature of 40 ℃ according to the liquid-material ratio of 1:8 (g/mL), centrifuging for 15min at 5000r/min, repeatedly leaching for three times, and removing the leaching liquor;
(3) mixing a certain amount of defatted rana japonica egg powder with water at a ratio of 1:20 (g/mL), adjusting pH to 11.0, adding activated carbon powder, stirring in a constant temperature water bath at 50 deg.C for 90min, centrifuging at 8000r/min for 20min, and collecting supernatant. Extracting twice repeatedly, and mixing the supernatants;
(4) adjusting the pH value of the supernatant to 4.5, standing at 4 ℃ for 12 h, and centrifuging;
(5) and collecting the precipitate. Washing with 70% ethanol for 3 times, washing the precipitate with distilled water for 3 times, adjusting pH to 7.0 each time, and stirring to redissolve the precipitate. Freeze-drying for 72 h to obtain deodorized ovum oviductus Ranae protein powder;
(6) preparing the wood frog egg protein solution and the xylose solution with the same mass concentration respectively, stirring and dissolving to ensure that the sample is fully hydrated. Mixing the protein solution and the sugar solution according to the volume ratio of 1: 1;
(7) adjusting the pH value of the solution prepared in the step (6) to 7, pouring the solution into a closed container, placing the container in a constant-temperature heating magnetic stirrer for reaction at 60 ℃ for 6 hours, cooling the solution to room temperature by using ice water bath treatment after the reaction is finished, centrifuging the solution for 15 minutes at 4000 g, and cooling and freeze-drying the supernatant to obtain glycosylated rana chensinensis egg protein powder;
(8) dissolving glycosylated oviductus ranae albumen powder in distilled water to obtain a protein solution with the concentration of 3% (w/v). Stirring the protein solution at room temperature for 4 h, fully hydrating the protein solution, and adjusting the pH to =7 for later use;
(9) dissolving curcumin in MCT oil, stirring and dissolving for 2 h by a magnetic stirrer, and performing ultrasonic treatment for 20min for sufficient dissolution, wherein the ultrasonic treatment condition is 20 kHz and 40% amplitude, the ultrasonic treatment is performed for 10 s, and the ultrasonic treatment is stopped for 5 s;
(10) and (3) mixing the solutions prepared in the steps (8) and (9) according to the weight ratio of 9: 1, and dispersing at 12000 rpm for 2 min to obtain a coarse emulsion;
(11) homogenizing the crude emulsion under 30Mpa for 2 times;
(12) the obtained curcumin nano emulsion is subjected to ultrahigh temperature instantaneous sterilization treatment, wherein the sterilization conditions are 130 ℃ and 5 s. The obtained nano emulsion with curcumin final concentration of 0.2 mM has protein concentration of 3%, and the product is uniform milky white, has light coconut fragrance and curcumin fragrance, and has no fishy smell and slightly sweet taste.
Example 3
(1) Taking a proper amount of rana chensinensis eggs, drying for 4 hours at 40 ℃, crushing and sieving with a 60-mesh sieve;
(2) taking egg powder, using n-hexane to shake at constant temperature for 4 h and degreasing at the temperature of 40 ℃ according to the liquid-material ratio of 1:8 (g/mL), centrifuging for 15min at 5000r/min, repeatedly leaching for three times, and removing the leaching liquor;
(3) mixing a certain amount of defatted rana japonica egg powder with water at a ratio of 1:20 (g/mL), adjusting pH to 11.0, adding activated carbon powder, stirring in a constant temperature water bath at 50 deg.C for 120min, centrifuging at 8000r/min for 20min, and collecting supernatant. Extracting twice repeatedly, and mixing the supernatants;
(4) adjusting the pH value of the supernatant to 4.5, standing at 4 ℃ for 12 h, and centrifuging;
(5) and collecting the precipitate. Washing with 70% ethanol for 3 times, washing the precipitate with distilled water for 3 times, adjusting pH to 7.0 each time, and stirring to redissolve the precipitate. Freeze-drying for 72 h to obtain deodorized ovum oviductus Ranae protein powder;
(6) preparing a wood frog egg protein solution and a xylose solution with the same mass concentration respectively, stirring and dissolving to ensure that a sample is fully hydrated; mixing the protein solution and the sugar solution according to the volume ratio of 1: 2;
(7) adjusting the pH value of the solution prepared in the step (6) to 7, pouring the solution into a closed container, placing the container in a constant-temperature heating magnetic stirrer for reaction at the temperature of 80 ℃ for 3 hours, cooling the solution to room temperature by using ice water bath treatment after the reaction is finished, centrifuging the solution for 15 minutes at the speed of 4000 g, and performing freeze drying on the supernatant to obtain glycosylated rana chensinensis egg protein powder;
(8) dissolving glycosylated wood frog egg protein powder in distilled water to obtain protein solution with concentration of 5% (w/v). Stirring the protein solution at room temperature for 4 h, fully hydrating the protein solution, and adjusting the pH to =7 for later use;
(9) dissolving curcumin in MCT oil, stirring with a magnetic stirrer for 2 hr, and ultrasonic treating at 20 kHz and 40% amplitude for 10 s for 5s for 20 min.
(10) And (3) mixing the solutions prepared in the steps (8) and (9) according to the weight ratio of 9: 1, and dispersing at 12000 rpm for 2 min to obtain a coarse emulsion;
(11) homogenizing the crude emulsion under 20 Mpa for 3 times;
(12) the obtained curcumin nano emulsion is subjected to ultrahigh temperature instantaneous sterilization treatment under the sterilization conditions of 140 ℃ for 3 s. The obtained nano emulsion has curcumin final concentration of 0.2 mM, protein concentration of 5%, uniform milky white product, light coconut fragrance and curcumin fragrance, no fishy smell, and slightly sweet taste.
The effects of the invention on the fresh-keeping and bacteriostasis of fruits and vegetables are proved by the following test examples:
test example 1
The curcumin nano-emulsion prepared in the embodiment 1-embodiment 3 is taken, and the fresh-keeping effect of the curcumin nano-emulsion is verified by taking the satay orange as an example. Selecting high-quality fresh Shatang orange fruits, dividing one group into two groups, uniformly spraying curcumin emulsion on the surface of the other group, and after the surface moisture is dried, putting the two groups of fruits into a fresh-keeping chamber for storage for 60 days. And (3) measuring indexes such as rotten fruit rate, weight loss rate, soluble solid content and the like after storage, and finding that the indexes of a sample group sprayed with the curcumin emulsion are superior to those of an untreated group in all aspects. Wherein the rotten fruit rate is about 10 percent lower than that of the untreated group, the weight loss rate is about 2 percent lower than that of the untreated group, and the fresh-keeping effect is obvious.
And (4) conclusion:
the invention adopts an alkali dissolution method to extract the rana chensinensis egg protein, the method is simple and easy to operate, the color of the product is improved by adding the active carbon, the original fishy smell of the raw material is effectively removed by washing with the ethanol, the obtained rana chensinensis egg protein is yellow brown powder and has light salty and fishy smell, and the extraction rate reaches 50 percent. The functional characteristics of the woodfrog egg protein are improved by a glycosylation means, and experiments prove that the solubility of the woodfrog egg protein is improved by about 2 times of the original solubility at the same temperature, which is close to 100%; the emulsibility is improved by 4 times. Then the protein after sugar is used as an emulsifier to prepare the uniform and stable curcumin nano-emulsion preservative. The final product obtained by the invention is milk white, has light coconut smell and curcumin smell, and has no peculiar smell or fishy smell. The covalent binding reaction with xylose improves the solubility and emulsification property of the wood frog egg protein, so that the wood frog egg protein plays a better stabilizing role in an emulsion system, the embedding rate of curcumin reaches more than 90 percent, and the wood frog egg protein is stable when stored for more than one month in a normal temperature environment. Due to the coating of protein, curcumin is dissolved in an emulsion system, the stability of curcumin is improved, the antioxidant and antibacterial properties of curcumin are kept, the curcumin is slowly released in the storage process, the effects of preservation and sterilization are exerted, the curcumin embedding amount in the emulsion is about 50-60% after one month, and the controlled release effect is good. The curcumin emulsion preservative can be sprayed on the surfaces of fruits and vegetables picked in a large scale, or the picked fruits and vegetables are immersed in the curcumin emulsion for a few minutes, so that the preservation time of the fresh fruits and vegetables is prolonged, and the rotten rate and the weight loss rate of the fruits treated by the curcumin emulsion preservative are lower than those of the fruits treated by the non-treatment group under the same storage condition. The method is simple, convenient and low in cost, safe, nontoxic and pollution-free, and has good market prospect.
Claims (3)
1. A preparation method of curcumin nanoemulsion with a fresh-keeping effect is characterized by comprising the following steps:
(1) taking a proper amount of rana chensinensis eggs, drying for 2-4 h at 40-50 ℃, crushing and sieving with a 60-mesh sieve;
(2) taking egg powder, using n-hexane to shake at constant temperature for 4 h for degreasing at the temperature of 40 ℃ according to the liquid-material ratio of 1:8 (g/mL), centrifuging, repeatedly leaching for three times, and removing the leaching liquor;
(3) mixing the defatted rana japonica egg powder prepared in the step (2) with water according to a ratio of 1: 8-20 (g/mL), adjusting the pH value to 11.0, adding activated carbon powder, stirring in a constant-temperature water bath at 50 ℃ for 60-120 min, and centrifuging to collect supernatant; extracting twice repeatedly, and mixing the supernatants;
(4) adjusting the pH value of the supernatant obtained in the step (3) to 4.5, standing at 4 ℃ for 6-12 h, and centrifuging;
(5) collecting the precipitate; washing with 70% ethanol for 3 times, washing the precipitate with distilled water for 3 times, adjusting pH to 7.0 each time, and stirring to redissolve the precipitate; freeze-drying for 24-72 h to obtain deodorized rana chensinensis egg protein powder;
(6) preparing the rana chensinensis egg protein solution and the xylose solution with the same mass concentration, which are prepared in the step (6), and stirring for dissolving to fully hydrate the sample; mixing a protein solution and a sugar solution according to a volume ratio of 1: 0.5-2;
(7) adjusting the pH value of the solution prepared in the step (6) to 7, pouring the solution into a closed container, placing the container in a constant-temperature heating magnetic stirrer to react for 1-6 h at the temperature of 60-80 ℃, cooling to room temperature after the reaction is finished, centrifuging for 15min at 4000 g, and freeze-drying the supernatant to obtain glycosylated rana chensinensis egg protein powder;
(8) dissolving glycosylated rana chensinensis egg protein powder in distilled water to obtain a protein solution with the concentration of 1-5% (w/v); stirring the protein solution at room temperature for 2-6 h, and adjusting the pH of the fully hydrated protein solution to be =7 for later use;
(9) dissolving curcumin in MCT oil, stirring and dissolving for 1-4 h by using a magnetic stirrer, and fully dissolving by ultrasonic for 20min under the ultrasonic conditions of 20 kHz and 40% amplitude for 10 s, and stopping 5 s;
(10) and (3) mixing the solutions prepared in the steps (8) and (9) according to the weight ratio of 9: 1, and dispersing at 12000 rpm for 2 min to obtain a coarse emulsion;
(11) homogenizing the crude emulsion to obtain curcumin nanoemulsion with the final concentration of 0.2 mM; homogenizing under 20-30Mpa for 1-3 times;
(12) carrying out ultrahigh-temperature instantaneous sterilization treatment on the obtained curcumin nano emulsion under the sterilization conditions of 130-;
wherein the centrifugation conditions in the step (2), the step (3) and the step (4) are 5000-8000 g/min and 10-30 min.
2. The use of curcumin nanoemulsion prepared by the method of claim 1 in the preparation of fruit and vegetable preservatives.
3. Use of curcumin nanoemulsion prepared according to the method of claim 1 in the preparation of food bacteriostatic agents.
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