CN113578081A - Surfactant stabilization-based nanobubble and preparation method thereof - Google Patents
Surfactant stabilization-based nanobubble and preparation method thereof Download PDFInfo
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- CN113578081A CN113578081A CN202110849646.7A CN202110849646A CN113578081A CN 113578081 A CN113578081 A CN 113578081A CN 202110849646 A CN202110849646 A CN 202110849646A CN 113578081 A CN113578081 A CN 113578081A
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- 239000002101 nanobubble Substances 0.000 title claims abstract description 68
- 239000004094 surface-active agent Substances 0.000 title claims abstract description 48
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 230000006641 stabilisation Effects 0.000 title claims abstract description 12
- 238000011105 stabilization Methods 0.000 title claims abstract description 12
- 239000000243 solution Substances 0.000 claims abstract description 29
- 239000007864 aqueous solution Substances 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 238000007789 sealing Methods 0.000 claims abstract description 3
- FCBUKWWQSZQDDI-UHFFFAOYSA-N rhamnolipid Chemical compound CCCCCCCC(CC(O)=O)OC(=O)CC(CCCCCCC)OC1OC(C)C(O)C(O)C1OC1C(O)C(O)C(O)C(C)O1 FCBUKWWQSZQDDI-UHFFFAOYSA-N 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- 229920000136 polysorbate Polymers 0.000 claims description 3
- 239000011521 glass Substances 0.000 description 14
- 230000000052 comparative effect Effects 0.000 description 7
- 230000006835 compression Effects 0.000 description 7
- 238000007906 compression Methods 0.000 description 7
- 230000006837 decompression Effects 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 7
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 7
- 235000013824 polyphenols Nutrition 0.000 description 7
- 229920000053 polysorbate 80 Polymers 0.000 description 7
- 238000000605 extraction Methods 0.000 description 6
- 150000008442 polyphenolic compounds Chemical class 0.000 description 6
- 238000004090 dissolution Methods 0.000 description 5
- 239000003960 organic solvent Substances 0.000 description 5
- 239000002245 particle Substances 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 2
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- 238000007792 addition Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
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- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
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- 230000007547 defect Effects 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000012489 doughnuts Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
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- 235000019197 fats Nutrition 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000010037 flour treatment agent Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 229940075507 glyceryl monostearate Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 description 1
- 238000003199 nucleic acid amplification method Methods 0.000 description 1
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- 239000005416 organic matter Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 125000004402 polyphenol group Chemical group 0.000 description 1
- 229940068965 polysorbates Drugs 0.000 description 1
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- 230000009467 reduction Effects 0.000 description 1
- 229930000044 secondary metabolite Natural products 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
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- 230000000087 stabilizing effect Effects 0.000 description 1
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- -1 sucrose fatty acid esters Chemical class 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
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Abstract
The invention discloses a surfactant stabilization-based nanobubble and a preparation method thereof, wherein the preparation method comprises the following steps: (1) preparing an aqueous solution of a surfactant, fully dissolving the aqueous solution, placing the solution into a container, and sealing the container with a cover; (2) injecting gas into the water solution of the surfactant to increase the pressure in the container to 0.1-1MPa, gradually reducing the pressure to atmospheric pressure, repeatedly mixing the pressure and the reduced pressure for many times, and generating Nano Bubbles (NBs) in the supersaturated gas solution to form nano bubbles stabilized based on the surfactant. The preparation method of the invention can improve the stability of the nano bubbles.
Description
Technical Field
The invention relates to the technical field of food science and engineering, in particular to a surfactant stabilization-based nanobubble and a preparation method thereof.
Background
The plant polyphenol widely exists in roots, fruits, leaves and peels of plants, is a phenol secondary metabolite with a polyphenol structure, and shows various physiological activities of oxidation resistance, cancer resistance, blood fat reduction, bacteriostasis and the like. The common extraction method of plant polyphenol is organic solvent extraction method, and the used organic solvent mainly comprises ethanol, methanol, acetone and the like according to the principle of similarity and compatibility. However, the conventional organic solvent extraction method requires a large volume of organic solvent, is expensive, and is easy to remain. Therefore, the development of a novel green phenolic substance extraction method for improving the extraction rate of polyphenol is of great significance.
Nanobubbles (NBs) refer to novel bubbles with an average diameter of less than 100nm in a liquid, with a large specific surface area. During extraction of the bioactive substances, NBs can collapse under the action of other external forces (such as ultrasound) to generate nano-jets, thereby promoting mass transfer. In addition, the hydrophobic nature of NBs may allow them to adhere to solid surfaces, further facilitating mass transfer.
In chinese patent publication No. CN110812880A, a nanobubble fluid is prepared using pure water and air. However, nanobubbles in pure water are easily aggregated due to too small electrostatic repulsive force, and have poor stability. It is reported in the literature that CO is present in pure water2The stability of NBs was only 48 h. Therefore, the preparation of the nanobubbles with good stability is of great significance.
Surfactants refer to amphiphilic molecules having a hydrophobic tail and a hydrophilic head. Surfactants commonly used in the food field include polysorbates, glyceryl monostearate, sucrose fatty acid esters, rhamnolipids, soybean phospholipids, and the like. They can be used as dough conditioners, softeners for baked goods such as bread and donuts, emulsifiers in butter, chocolate and beverages to impart desirable quality characteristics to the food. The surfactant can be adsorbed on the interface and the free energy of the interface can be changed by adjusting the concentration of the surfactant.
At present, a new green and efficient method for preparing stable NBs is urgently needed in the market for extracting polyphenol.
Disclosure of Invention
The invention provides a surfactant-based stable nanobubble and a preparation method thereof, and the preparation method can improve the stability of the nanobubble.
The technical scheme of the invention is as follows:
a preparation method of nano bubbles based on surfactant stabilization comprises the following steps:
(1) preparing an aqueous solution of a surfactant, fully dissolving the aqueous solution, placing the solution into a container, and sealing the container with a cover;
(2) injecting gas into the water solution of the surfactant to increase the pressure in the container to 0.1-1MPa, gradually reducing the pressure to atmospheric pressure, repeatedly mixing the pressure and the reduced pressure for many times, and generating Nano Bubbles (NBs) in the supersaturated gas solution to form nano bubbles stabilized based on the surfactant.
The NBs of the invention have improved stability due to the surfactant changing their interfacial properties.
Preferably, the surfactant is tween and/or rhamnolipid.
Preferably, the concentration of the surfactant in the aqueous solution of the surfactant is 0.1-10 cmc.
The stability of NBs increases and then decreases with increasing surfactant concentration. More preferably, the concentration of the surfactant in the aqueous solution of the surfactant is 1 to 5 cmc.
Preferably, the gas is CO2。
Further preferably, in the step (2), CO is introduced2Injecting into surfactant water solution, increasing the pressure in the container to 0.2-0.6MPa, gradually reducing the pressure to atmospheric pressure, and repeatedly mixing under increased pressure and reduced pressure for several times.
Further preferably, the pressure-reducing mixture is repeatedly mixed 10 to 50 times.
The surfactant-based stable nanobubble of the invention has good stability, can remarkably improve the extraction rate of polyphenol and enhance the antioxidant activity of polyphenol.
Compared with the prior art, the invention has the beneficial effects that:
(1) the NBs based on the surfactant can obviously improve the extraction rate of bioactive substances;
(2) the NBs solution based on the surfactant makes up the defects of low efficiency, organic matter residue, environmental pollution and the like of the traditional organic solvent, is beneficial to advocating the sustainable development of the industry and promotes the green circular economy;
(3) the surfactant-based NBs of the invention have higher stability than conventional NBs;
(4) the method disclosed by the invention is simple and easy to operate, low in energy consumption and short in time consumption, and can realize large-scale amplification.
Drawings
FIG. 1 shows surfactant-based NBs prepared in examples 1, 2, 3, 4, 5, 6 of the present invention and H prepared in comparative example 1 2A nanosized plot of O NBs;
FIG. 2 shows surfactant-based NBs prepared in examples 1, 2, 3, 4, 5, 6 of the present invention and H prepared in comparative example 12Zeta potential maps of O NBs;
FIG. 3 shows surfactant-based NBs prepared in examples 3 and 6 of the present invention and H prepared in comparative example 12Surface tension maps of O NBs;
FIG. 4 shows surfactant-based NBs prepared in examples 3 and 6 of the present invention and H prepared in comparative example 12Graph of particle size change of O NBs over 5 days of storage.
Detailed Description
Example 1
The embodiment provides a preparation method of nano bubbles based on surfactant stabilization, which comprises the following steps:
(1) 3mL of a 1cmc concentration Tween 80 solution was prepared, and after being sufficiently dissolved, the solution was transferred to a 5mL glass bottle and sealed with a cap.
(2) CO production by compression-decompression2-NBs. First CO is injected using a needle syringe2And (3) injecting gas into the glass bottle in the step (1) to reach the maximum pressure of 0.4MPa, and slowly reducing the pressure to the atmospheric pressure. Repeating the compression and decompression for 30 times, in supersaturated CO2Formation of CO in solution2-NBs。
Example 2
The embodiment provides a preparation method of nano bubbles based on surfactant stabilization, which comprises the following steps:
(1) 3mL of 3cmc Tween 80 solution was prepared, and after sufficient dissolution, the solution was transferred to a 5mL glass bottle and sealed with a cap.
(2) CO production by compression-decompression2-NBs. First CO is injected using a needle syringe2And (3) injecting gas into the glass bottle in the step (1) to reach the maximum pressure of 0.4MPa, and slowly reducing the pressure to the atmospheric pressure. Repeating the compression and decompression for 30 times, in supersaturated CO2Formation of CO in solution2-NBs。
Example 3
The embodiment provides a preparation method of nano bubbles based on surfactant stabilization, which comprises the following steps:
(1) 3mL of 5cmc Tween 80 solution was prepared, and after sufficient dissolution, the solution was transferred to a 5mL glass bottle and sealed with a cap.
(2) CO production by compression-decompression2-NBs. First CO is injected using a needle syringe2And (3) injecting gas into the glass bottle in the step (1) to reach the maximum pressure of 0.4MPa, and slowly reducing the pressure to the atmospheric pressure. Repeating the compression and decompression for 30 times, in supersaturated CO2Formation of CO in solution2-NBs。
Example 4
The embodiment provides a preparation method of nano bubbles based on surfactant stabilization, which comprises the following steps:
(1) 3mL of rhamnolipid solution of 1cmc concentration was prepared, and after sufficient dissolution, it was transferred to a 5mL glass bottle and sealed with a cap.
(2) CO production by compression-decompression2-NBs. First CO is injected using a needle syringe2And (3) injecting gas into the glass bottle in the step (1) to reach the maximum pressure of 0.4MPa, and slowly reducing the pressure to the atmospheric pressure. Repeating the compression and decompression for 30 times, in supersaturated CO 2Formation of CO in solution2-NBs。
Example 5
The embodiment provides a preparation method of nano bubbles based on surfactant stabilization, which comprises the following steps:
(1) 3mL of rhamnolipid solution of 3cmc concentration was prepared, and after sufficient dissolution, it was transferred to a 5mL glass bottle and sealed with a cap.
(2) CO production by compression-decompression2-NBs. First CO is injected using a needle syringe2And (3) injecting gas into the glass bottle in the step (1) to reach the maximum pressure of 0.4MPa, and slowly reducing the pressure to the atmospheric pressure. Repeating the compression and decompression for 30 times, in supersaturated CO2Formation of CO in solution2-NBs。
Example 6
The embodiment provides a preparation method of nano bubbles based on surfactant stabilization, which comprises the following steps:
(1) 3mL of a rhamnolipid solution of 5cmc concentration was prepared, and after sufficient dissolution, it was transferred to a 5mL glass bottle and sealed with a cap.
(2) CO production by compression-decompression2-NBs. First CO is injected using a needle syringe2And (3) injecting gas into the glass bottle in the step (1) to reach the maximum pressure of 0.4MPa, and slowly reducing the pressure to the atmospheric pressure. Repeating the compression and decompression for 30 times, in supersaturated CO2Formation of CO in solution2-NBs。
Comparative example 1
This embodiment provides a H2The preparation method of the O-medium nano bubbles comprises the following steps:
(1) 3mL of deionized water was transferred to a 5mL glass vial and sealed with a cap.
(2) CO production by compression-decompression2-NBs. First CO is injected using a needle syringe2And (3) injecting gas into the glass bottle in the step (1) to reach the maximum pressure of 0.4MPa, and slowly reducing the pressure to the atmospheric pressure. Repeating the compression and decompression for 30 times, in supersaturated CO2Formation of CO in solution2-NBs。
As can be seen from FIG. 1, the kind and concentration of the surfactant had little effect on the size of the newly prepared NBs.
As can be seen from FIG. 2, the kind and concentration of the surfactant affected the Zeta potential of NBs. The Zeta potential values of examples 1 to 6 were larger than those of comparative example 1. The larger the value of Zeta potential, the larger the electrostatic repulsion between NBs, and the more stable the NBs. As the concentration of Tween 80 increases, the Zeta potential value of NBs increases and then decreases. The Zeta potential value of NBs increases with increasing rhamnolipid concentration. At the same concentration, the Zeta potential value of rhamnolipid stabilized NBs is greater than that of Tween 80. Thus rhamnolipids are more favorable for stabilizing NBs than tween 80.
As can be seen from fig. 3, the addition of tween 80 and rhamnolipid can reduce the surface tension of NBs, thereby improving the stability of NBs.
As can be seen from fig. 4, the NBs particle size of comparative example 1 significantly increased with increasing storage time. NBs in examples 3 and 6 did not change significantly in particle size 3 days prior to storage, with a slight increase in particle size at day 5. Indicating that the presence of the surfactant can improve the storage stability of NBs.
The above-mentioned embodiments are intended to illustrate the technical solutions and advantages of the present invention, and it should be understood that the above-mentioned embodiments are only specific embodiments of the present invention, and are not intended to limit the present invention, and any modifications, additions, equivalents, etc. made within the scope of the principles of the present invention should be included in the scope of the present invention.
Claims (7)
1. A preparation method of nano bubbles based on surfactant stabilization is characterized by comprising the following steps:
(1) preparing an aqueous solution of a surfactant, fully dissolving the aqueous solution, placing the solution into a container, and sealing the container with a cover;
(2) injecting gas into the water solution of the surfactant to increase the pressure in the container to 0.1-1MPa, gradually reducing the pressure to atmospheric pressure, repeatedly mixing the pressure and the reduced pressure for many times, and generating Nano Bubbles (NBs) in the supersaturated gas solution to form nano bubbles stabilized based on the surfactant.
2. The method for preparing surfactant-stabilized nanobubbles according to claim 1 wherein the surfactant is tween and/or rhamnolipid.
3. The method of claim 1 or 2, wherein the surfactant-stabilized nanobubble concentration in the surfactant aqueous solution is 0.1-10 cmc.
4. The surfactant-stabilized nanobubble preparation method of claim 1, wherein the gas is CO2。
5. The surfactant-stabilized nanobubble preparation method according to claim 4, wherein in step (2), CO is added2Injecting into surfactant water solution, increasing the pressure in the container to 0.2-0.6MPa, gradually reducing the pressure to atmospheric pressure, and repeatedly mixing under increased pressure and reduced pressure for several times.
6. The surfactant-stabilized nanobubble-based preparation method according to claim 1 or 4, wherein the pressure-reduced pressure mixing is repeated 10-50 times.
7. A surfactant-stabilized nanobubble, characterized by being prepared by the process of any one of claims 1 to 6.
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Application publication date: 20211102 |