WO2016169129A1

WO2016169129A1 - Anti-bacterial edible oil gel containing vegetable oil and preparation method therefor

Info

Publication number: WO2016169129A1
Application number: PCT/CN2015/083541
Authority: WO
Inventors: 张辉; 郑昊学
Original assignee: 浙江大学
Priority date: 2015-04-24
Filing date: 2015-07-08
Publication date: 2016-10-27
Also published as: CN104782796A

Abstract

Anti-bacterial edible oil gel containing vegetable oil and a preparation method therefor. The anti-bacterial edible oil gel comprises, in percentage by weight, the following components: 50 to 97 percent of edible vegetable oil and 3 to 50 percent of glycerol monolaurate.

Description

Antibacterial edible oil gel containing vegetable oil and preparation method thereof

Technical field

The invention relates to the technical field of food gel processing, in particular to a bacteriostatic edible oil gel containing vegetable oil and a preparation method thereof.

Background technique

Edible vegetable oil is a fat obtained from the fruits, seeds and germs of plants, such as corn oil, peanut oil, soybean oil, olive oil, sesame oil, etc., edible and widely distributed in nature. The main component of vegetable oil is linear higher fatty acid triglyceride, and its fatty acid composition is characterized by high unsaturated fatty acid content, such as oleic acid, linoleic acid, linolenic acid, and arachidic acid.

However, at room temperature, edible vegetable oils are liquid and easily migrated in foods, and all use of vegetable oils in foods has limitations.

Solid food oils commonly used in foods contain saturated and trans fatty acids that are solid at room temperature. High intakes of saturated and trans fatty acids are likely to cause cancer, heart disease, elevated cholesterol and other health problems. Edible vegetable oils with high levels of unsaturated fatty acids can replace solid saturated and trans fatty acids.

The oil gel is a semi-solid gel formed by heating, stirring or homogenizing a gelling agent and an edible oil. The gelling agent is generally an anionic, cationic or nonionic surfactant, and the edible oil may be a vegetable oil or the like. The formation mechanism of the oil gel forms a three-dimensional network structure by intertwining and self-assembly of the gelling agent fibers, so that the edible oil is fixed, thereby exhibiting low fluidity and high viscoelasticity. According to the molecular weight of the gelling agent, it can be divided into low molecular weight organic rubber and high polymer organic rubber. In the preparation of oil gels, different gelling agent types, gelling agent concentrations, and reaction temperatures are key factors affecting the success of gelation and gel quality.

AG Marangoni discloses a polymer gelation of an oil in the publication No. CN102510725A, which is added to a mixture of ethyl cellulose and oil and heated to a temperature above the glass transition temperature of ethyl cellulose. The temperature is then cooled to form a gel. The oil includes vegetable oil and fat, the gelling agent is ethyl cellulose, and the formed oil gel is edible.

The preparation temperature of the oil gel must be higher than 100 ° C. The addition of the surfactant can only lower the gelation temperature of the mixture when cooled and the melting temperature after the formation thereof, and the oil gel does not have antibacterial activity. Sex.

Lauric acid monoglyceride (GML) is a lipophilic nonionic surfactant which has a flaky or oily, white or light yellow fine-grained crystal with certain emulsifying properties. In 1977, it was approved by the US Food and Drug Administration (FDA) as a generally recognized safety (GRAS) food additive. The Ministry of Health of China also approved GML for various foods in April 2005, and the regulations are based on actual production in food. Need to be added (see Health Ministry Document No. 7 of 2005). GML is also a safe and efficient broad-spectrum antibacterial agent. It has strong effects on bacteria, mold and yeast. It is effective in the range of pH 4-8. The disadvantage is that it is insoluble in water. GML is widely used and is often added as a fungicide and anti-inflammatory agent to foods, daily necessities or cosmetics.

Summary of the invention

In view of the technical problem that the edible oil gel in the prior art has a high preparation temperature (must be higher than 100 ° C) and has no antibacterial activity, the present invention provides a preparation of a low temperature and bacteriostatic edible vegetable oil gel and preparation thereof. method.

A vegetable oil-containing bacteriostatic edible oil gel comprising, by weight percent, the following components:

Edible vegetable oil 50~97%

Lauric acid monoglyceride 3 to 50%.

In the present invention, lauric acid monoglyceride is used as a gelling agent, and lauric acid monoglyceride, also known as dodecanoic acid monoglyceride, is a long-chain structure in which lauric acid monoglyceride molecules are intertwined and assembled into a network. Structure, the edible vegetable oil molecules are wrapped and fixed, the mobile phase of the edible vegetable oil is lowered, the viscoelasticity thereof is increased, and the semi-solid edible oil gel is formed, and at the same time, the lauric acid monoglyceride has the antibacterial and bactericidal effects, and the invention The lauric acid monoglyceride component in the edible oil gel has antibacterial properties.

Preferably, the following components are included in percentage by weight:

Edible vegetable oil 60~80%

Lauric acid monoglyceride 20-40%.

Further preferably, the following components are included in percentage by weight:

Edible vegetable oil 70%

Lauric acid monoglyceride 30%.

In the present invention, the edible vegetable oil may be a commercially available product. The edible vegetable oil is at least one of corn oil, peanut oil, soybean oil or olive oil.

Preferably, the edible vegetable oil is at least one of corn oil and peanut oil.

Most preferably, the edible vegetable oil is corn oil.

In the present invention, the lauric acid monoglyceride has a purity of at least 70%.

The above bacteriostatic edible oil gel is prepared by the following method, and the steps include:

(1) mixing vegetable oil and lauric acid monoglyceride;

(2) heating at 60 to 80 ° C and stirring the mixture uniformly;

(3) The heated mixture was allowed to stand for cooling.

Preferably, the vegetable oil and the lauric acid monoglyceride are mixed, heated and stirred in a water bath at 70 ° C, and after the mixture is changed from turbidity to clarification, the heating and stirring are stopped, and the mixture is allowed to stand for cooling to obtain the edible oil gel of the present invention.

Compared with the prior art, the present invention has the following beneficial effects:

(1) According to experimental data, the bacteriostatic edible oil gel of the present invention has antibacterial activity and has a remarkable inhibitory effect on Staphylococcus aureus and Escherichia coli;

(2) The preparation temperature of the bacteriostatic edible oil gel of the present invention is 60-80 ° C, not exceeding 100 ° C, and the preparation temperature of the existing edible oil gel must be higher than 100 ° C, so the edible oil of the present invention is condensed The preparation method of the glue is simple and the cost is low.

DRAWINGS

1 is an external view of a bacteriostatic edible oil gel prepared in Example 1;

2 is an inverted view of the bacteriostatic edible oil gel prepared in Example 1;

3 is a diagram showing the inhibition zone of the bacteriostatic edible oil gel prepared in Example 1 against Staphylococcus aureus;

4 is a bacteriostatic circle diagram of the bacteriostatic edible oil gel prepared in Example 1 on Escherichia coli;

Figure 5 is an external view of the bacteriostatic edible oil gel prepared in Example 2;

Figure 6 is an inverted view of the bacteriostatic edible oil gel prepared in Example 2;

Figure 7 is a diagram showing the inhibition zone of the bacteriostatic edible oil gel prepared in Example 2 against Staphylococcus aureus;

Fig. 8 is a view showing the inhibition zone of the bacteriostatic edible oil gel prepared in Example 2 against Escherichia coli.

detailed description

Example 1

(1) Raw materials:

Corn oil 4.50g

Lauric acid monoglyceride 0.50g

Among them, the purity of lauric acid monoglyceride is 85 to 99% by weight.

(2) Preparation method:

Accurately weigh 4.50 g of corn oil and 0.50 g of lauric acid monoglyceride in a 50 mL centrifuge tube at room temperature while adding a magnetic rotor.

The tube was placed in a 70 ° C water bath and heated with magnetic stirring until the mixed liquid changed from turbid to clear.

After standing to cool, a uniform oil gel is obtained.

At this time, lauric acid monoglyceride accounts for 10% of the total weight of the oil gel.

As shown in FIG. 1, the oil gel prepared in this example has a uniform appearance. The gelation property of the oil gel product of this example was judged: as shown in Fig. 2, the glass bottle was inverted, and the oil gel neither flowed nor slipped, indicating that the gel was successful. The oil gel was stored at room temperature for 1 month without liquefaction or phase separation, and the stability was good.

(3) Antibacterial activity:

Staphylococcus aureus (Gram-positive bacteria) and Escherichia coli (Gram-negative bacteria) were selected as typical microorganisms, and the operation method was exemplified by Staphylococcus aureus.

100 μL of a concentration of 10 ⁶ cfu/mL in the log phase of Staphylococcus aureus was applied to a solid agar medium with a sterile triangular coating bar, and the plate was placed in a 37 ° C incubator, 24 hours later. Measure the diameter of the zone of inhibition. Do 2 sets of parallels for each experiment.

As shown in Fig. 3 and Fig. 4, the edible oil gel prepared in this example was able to inhibit the growth of Staphylococcus aureus (Fig. 3) and Escherichia coli (Fig. 4) in a specific region, and the effective inhibition time was over 24 hours.

Example 2

(1) Raw materials:

Corn oil 3.00g

Lauric acid monoglyceride 2.00g

Among them, the purity of lauric acid monoglyceride is 85 to 99% by weight.

(2) Preparation method:

3.00 g of corn oil and 2.00 g of lauric acid monoglyceride were accurately weighed in a 50 mL centrifuge tube at room temperature while a magnetic rotor was added.

After standing to cool, a uniform oil gel is obtained. At this time, lauric acid monoglyceride accounts for 40% of the total weight of the oil gel.

As shown in FIG. 5, the oil gel prepared in this example has a uniform appearance, and is whiter in color and lower in transparency than in Example 1. The gelation property of the oil gel product of this example was determined: as shown in Fig. 6, the glass bottle was inverted, and the oil gel neither flowed nor slipped, indicating that the gel was successful. The oil gel was stored at room temperature for 1 month without liquefaction or phase separation, and the stability was good.

(3) Antibacterial activity

The operation method is the same as that in the first embodiment.

As shown in Fig. 7 and Fig. 8, the edible oil gel prepared in this example was able to inhibit the growth of Staphylococcus aureus (Fig. 7) and Escherichia coli (Fig. 8) in a specific region, and the effective inhibition time was over 24 hours.

The invention also prepares an edible oil gel having a lauric acid monoglyceride content (by weight) of 20% and 30%, respectively. The operation method is the same as that of the first embodiment, and the prepared edible oil gel has uniform appearance and gel success. , good stability.

The edible oil gel of the present invention has good bacteriostatic activity. Using the test method of the bacteriostatic activity of Example 1, the bacteriostatic activity of the edible oil gel having a lauric acid monoglyceride content (by weight) of 10%, 20%, 30%, and 40%, respectively, was tested. Table 1 shows:

Table 1 Antibacterial activity of the edible oil gel of the present invention

Note: Different letters in the same column indicate significant differences

As can be seen from Table 1, when the edible oil gel component is 70% of edible vegetable oil and 30% of lauric acid monoglyceride, the antibacterial effect is better.

The embodiments described above are illustrative of the technical solutions and the beneficial effects of the present invention. It is to be understood that the foregoing description is only exemplary embodiments of the present invention and is not intended to limit the scope of the present invention. Any modifications, additions, equivalent substitutions, etc., are intended to be included within the scope of the present invention.

Claims

A vegetable oil-containing bacteriostatic edible oil gel characterized by comprising the following components in percentage by weight:

Edible vegetable oil 50~97%

Lauric acid monoglyceride 3 to 50%.
The vegetable oil-containing bacteriostatic edible oil gel according to claim 1, wherein the following components are included in percentage by weight:

Edible vegetable oil 60~80%

Lauric acid monoglyceride 20-40%.
The vegetable oil-containing bacteriostatic edible oil gel according to claim 1, wherein the following components are included in percentage by weight:

Edible vegetable oil 70%

Lauric acid monoglyceride 30%.
The vegetable oil-containing bacteriostatic edible oil gel according to claim 1, wherein the edible vegetable oil is at least one of corn oil, peanut oil, soybean oil or olive oil.
The vegetable oil-containing bacteriostatic edible oil gel according to claim 4, wherein the edible vegetable oil is at least one of corn oil and peanut oil.
The vegetable oil-containing bacteriostatic edible oil gel according to claim 1, wherein the lauric acid monoglyceride has a purity of at least 70%.
The method for preparing a vegetable oil-containing bacteriostatic edible oil gel according to any one of claims 1 to 6, wherein the step comprises:

(1) mixing vegetable oil and lauric acid monoglyceride;

(2) heating at 60 to 80 ° C and stirring the mixture uniformly;

(3) The heated mixture was allowed to stand for cooling.
The method for producing a vegetable oil-containing bacteriostatic edible oil gel according to claim 7, wherein in the step (2), the heating temperature is 70 °C.
The method for producing a vegetable oil-containing bacteriostatic edible oil gel according to claim 7, wherein in the step (2), the heating method is water bath heating.
The method for producing a vegetable oil-containing bacteriostatic edible oil gel according to claim 7, wherein in the step (2), the mixture is changed from turbidity to clarification, and the heating and stirring are stopped.