CN115644340A - Eugenol/lactic acid microemulsion as well as preparation method and application thereof - Google Patents
Eugenol/lactic acid microemulsion as well as preparation method and application thereof Download PDFInfo
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- CN115644340A CN115644340A CN202211342397.3A CN202211342397A CN115644340A CN 115644340 A CN115644340 A CN 115644340A CN 202211342397 A CN202211342397 A CN 202211342397A CN 115644340 A CN115644340 A CN 115644340A
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- eugenol
- lactic acid
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Abstract
The invention provides eugenol/lactic acid microemulsion which comprises the following raw material components in parts by weight: 2-4 parts of eugenol; 0.7-6 parts by weight of lactic acid; 9-14 parts of tween-80; 80-86 parts of water. The invention also provides a preparation method and application of the eugenol/lactic acid microemulsion, and a fruit juice beverage preservative containing the eugenol/lactic acid microemulsion. The eugenol/lactic acid microemulsion provided by the invention is weakly acidic in the fruit juice beverage, can be better fused with the taste acidity of the fruit juice beverage, has higher stability, has the effects of corrosion prevention and fresh keeping, and can prolong the shelf life of the fruit juice beverage.
Description
Technical Field
The invention belongs to the technical field of food industry, and particularly relates to eugenol/lactic acid microemulsion, a preparation method and application thereof, and a fruit juice beverage preservative containing the eugenol microemulsion.
Background
Spoilage by microorganisms is of widespread concern in today's juice beverage industry. Freshly extracted juice beverages start to deteriorate after several hours and their color, taste and aroma are also destroyed, which is caused by a large microbial load and a change in the activity of biological enzymes, which significantly impairs their organoleptic and nutritional qualities and is not suitable for consumers. With the rapid development of the fresh distribution industry, people are more and more pursuing the freshness and health of fruit juice beverages, consumers worry that common chemical preservatives such as benzoic acid and sorbic acid can damage the health, the safety is higher, and natural antibacterial substances which can be applied to foods are more and more favored by people.
Natural plant essential oils and their main ingredients have become popular in the juice beverage industry. Eugenol (4-allyl-2-methoxyphenol) is a natural phenylpropylene existing in essential oils of clove, basil, cinnamon, bay leaf, etc., has strong antibacterial and antioxidant activities, and can inhibit the growth of microorganisms associated with food spoilage or food-borne diseases. Naturally extracted eugenol is hydrophobic, and therefore can penetrate the phospholipid bilayer of bacterial cell membranes to alter the structure of the cell membranes. Eugenol disrupts the bacterial membrane, changes membrane permeability, and subsequently leaks intracellular components, which die. However, the water-insolubility of eugenol is greatly limited in the food market, and does not provide a pleasant feeling to consumers.
The micro-emulsification technology can solve the problem that natural plant essential oil is difficult to dissolve in water, but is influenced by other components in application. The microemulsion is an isotropic, transparent or semitransparent, thermodynamically stable dispersion system formed spontaneously by certain proportions of surfactant, cosurfactant, oil and water, and the droplet size is about 1-100nm. The structure of the microemulsion was first discovered by Holar and Schulman in 1943. The formation principle of the microemulsion is that surfactant molecules have an amphiphilic structure, namely a hydrophilic head group and a lipophilic tail group, and can be spontaneously arranged into an ordered molecular aggregate, so that a thermodynamic stable system is formed, phase separation is not easy to occur after centrifugation or long-term storage, and particles are uniformly dispersed. First, in food applications, surfactants and co-surfactants outside the food additive list cannot be used. Secondly, at present, most of oil-in-water microemulsions use Tween series as surfactants, the activity of core materials can be reduced when the content of the Tween is high, and the Tween can not be infinitely diluted when the content of the Tween is low, so that the application of the prepared microemulsion in foods, particularly beverages is severely restricted; meanwhile, short-chain alcohol such as ethanol is mainly selected as cosurfactant, and the ethanol is not allowed to be used as an additive of non-alcoholic beverages except that the system is not weakly acidic.
Lactic acid, also known as hydroxypropionic acid, is a natural organic acid that is one of the major components of yogurt and is also present in human and animal blood and muscle tissue. According to the stipulation of GB 1886.173-2016 national food safety Standard food additive lactic acid, the food additive lactic acid is prepared by fermenting starch sugar or sugar as raw material with lactobacillus or Rhizopus oryzae. Compared with the stimulation of acetic acid, the over-low acidity of citric acid and the bitter of malic acid and tartaric acid, the lactic acid has soft sour taste and long-lasting sour taste, and can be used as a preferred sour agent for carefully blended soft drinks and fruit juice drinks; the lactic acid belongs to weak organic acid, is suitable for being used as a pH regulator, has an antiseptic effect, can effectively inhibit the growth of pathogenic microorganisms, and prolongs the shelf life of food.
Disclosure of Invention
Based on the defects in the prior art, the eugenol/lactic acid microemulsion provided by the invention is weakly acidic in fruit juice beverage, can be better fused with the taste and acidity of the fruit juice beverage, has higher stability, has the effects of preservation and fresh keeping, and can prolong the shelf life of the fruit juice beverage.
In a first aspect, the invention provides a eugenol microemulsion, which comprises the following raw material components in parts by weight:
according to the invention, in the raw material components of the eugenol microemulsion, the eugenol is natural plant essential oil, the lactic acid is a cosurfactant, and the tween-80 is a surfactant. The invention adopts lactic acid as a cosurfactant, increases the dispersibility of the eugenol essential oil in water, and improves the sensory adaptability and the application range of the eugenol microemulsion in the fruit juice beverage.
According to a preferred embodiment of the present invention, the mass ratio of the eugenol to the lactic acid is 1:2-1:3, the mass ratio of the eugenol to the tween-80 is 4:6-2:8.
according to the invention, the raw material components in the eugenol microemulsion adopt the mass ratio range, so that the surfactant, the oil phase and the water in a specific proportion can be ensured to cooperatively work to form a good medium of the eugenol, and the eugenol microemulsion has excellent performance. And the eugenol and the lactic acid in the formula have synergistic effect, so that the eugenol microemulsion has good antiseptic and fresh-keeping effects.
In a second aspect, the present invention also provides a method for preparing the eugenol microemulsion, which comprises the following steps: and oscillating and mixing the eugenol, the lactic acid and the Tween-80 uniformly at the constant temperature of 25 ℃, then dripping the deionized water into the mixed solution at intervals of 30s, and continuously oscillating and mixing uniformly at the constant temperature of 25 ℃ to obtain the eugenol microemulsion.
According to a preferred embodiment of the invention, the eugenol microemulsion has an average particle size Z-average <20nm and a polydispersity PDI <0.25.
According to a preferred embodiment of the present invention, the pH of the eugenol microemulsion ranges from 2.4 to 3.0.
In a third aspect, the invention also provides the application of the eugenol microemulsion and/or the eugenol microemulsion prepared by the preparation method in the preservation of fruit juice beverages.
According to the preferred embodiment of the invention, the eugenol microemulsion has the bacteriostasis rate of 100% on staphylococcus aureus and escherichia coli.
In a fourth aspect, the present invention also provides a fruit juice beverage preservative comprising the eugenol microemulsion as described above and/or the eugenol microemulsion prepared by the preparation method as described above.
Compared with the prior art, the invention has the following beneficial effects:
the eugenol/lactic acid microemulsion provided by the invention is weakly acidic in the fruit juice beverage, can be well combined with the taste and acidity of the fruit juice beverage, has high stability, has the effects of corrosion prevention and fresh preservation, and can prolong the shelf life of the fruit juice beverage.
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FIG. 1 is a photograph showing the state of the eugenol/lactic acid microemulsion after centrifugal test; wherein, (a) is the micro-emulsion state photo after being centrifuged for 30min at the rotating speed of 4000rpm, and (b) is the micro-emulsion state photo after being centrifuged for 30min at the rotating speed of 10000 rpm;
FIG. 2 is a photograph of the micro-emulsion state of the eugenol/lactic acid micro-emulsion after high and low temperature tests according to the invention; wherein, (a) is a state photo of the microemulsion when the microemulsion is taken out and returned to the room temperature after being placed in the environment of-4 ℃ for 24 hours, and (b) is a state photo of the microemulsion when the microemulsion is taken out and returned to the room temperature after being placed in the environment of 40 ℃ for 24 hours.
Detailed Description
The present invention will be further described with reference to the following specific examples. It should be understood that the following examples are illustrative only and are not intended to limit the scope of the present invention.
It is also to be understood that the terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. As used in this specification and the appended claims, the singular forms "a", "an", and "the" are intended to include the plural forms as well, unless the context clearly indicates otherwise.
The specifications of some of the raw materials or reagents used in the present invention and information of manufacturers are shown in table 1 below.
TABLE 1
| Name of reagent | Specification of | Manufacturer of the product |
| Eugenol | Analytical purity | SHANGHAI ALADDIN BIOCHEMICAL TECHNOLOGY Co.,Ltd. |
| Lactic acid | Analytical purity | Shanghai high-confidence glass instruments Co Ltd |
| Tween-80 | Chemical purity | SHANGHAI TITAN TECHNOLOGY Co.,Ltd. |
The model numbers of some instruments and equipments used in the present invention and the information of manufacturers are shown in the following table 2.
TABLE 2
Example 1
The raw materials comprise: 0.3g of eugenol, 0.6g of lactic acid, 1.35g of tween-80 and 12.75g of deionized water.
The preparation method comprises the following steps:
adding eugenol and lactic acid into a container, and oscillating by a constant temperature oscillator at 25 ℃;
adding tween-80 into the mixed solution obtained in the step (1), and continuing to shake by a constant temperature oscillator at 25 ℃;
and (3) dripping deionized water into the solution obtained in the step (2) at intervals, and continuing to shake the solution by a constant temperature oscillator at 25 ℃ to obtain the eugenol/lactic acid microemulsion.
The eugenol/lactic acid microemulsion provided by the embodiment has the advantages that the average particle size is 23.52nm, and the polydispersity index PDI is 0.3; the pH was 2.44.
Example 2
The raw materials comprise: 0.3g of eugenol, 0.9g of lactic acid, 1.8g of tween-80 and 12g of deionized water.
The preparation method comprises the following steps:
adding eugenol and lactic acid into the container, and oscillating by a constant temperature oscillator at 25 ℃;
adding tween-80 into the mixed solution obtained in the step (1), and continuing to shake by a constant temperature oscillator at 25 ℃;
and (3) adding deionized water into the solution obtained in the step (2) at intervals, and continuing to vibrate by a constant-temperature oscillator at 25 ℃ to obtain the eugenol/lactic acid microemulsion.
The eugenol/lactic acid microemulsion provided by the embodiment has the advantages that the average particle size is 16.66nm, and the polydispersity index PDI is 0.2; the pH was 2.49.
Example 3
The raw materials comprise: eugenol 0.3g, lactic acid 0.9g, tween-80.8 g and deionized water 11g.
The preparation method comprises the following steps:
adding eugenol and lactic acid into the container, and oscillating by a constant temperature oscillator at 25 ℃;
adding tween-80 into the mixed solution obtained in the step (1), and continuing to shake by a constant temperature oscillator at 25 ℃;
and (3) dripping deionized water into the solution obtained in the step (2) at intervals, and continuing to shake the solution by a constant temperature oscillator at 25 ℃ to obtain the eugenol/lactic acid microemulsion.
The eugenol/lactic acid microemulsion provided by the embodiment has the advantages that the average particle size is 12.12nm, and the polydispersity index PDI is 0.17; the pH was 2.54.
And (3) effect comparison:
1. centrifugal stability:
the experimental method comprises the following steps: the eugenol/lactic acid microemulsion obtained in the three examples is centrifuged at 4000rpm and 10000rpm for 30min respectively, and the change of the microemulsion system is observed visually.
And (3) measuring results: as shown in FIGS. 1 (a) and 1 (b), the microemulsion system does not undergo phase separation, and remains clear and transparent.
2. High and low temperature stability:
the experimental method comprises the following steps: the eugenol/lactic acid microemulsion of the three embodiments is respectively placed in the environment with the temperature of-4 ℃ and the temperature of 40 ℃ for 24 hours, and the change of the microemulsion system is observed by naked eyes when the microemulsion system is taken out and recovered to the room temperature.
And (3) measuring results: as shown in FIGS. 2 (a) and 2 (b), the microemulsion system has no phase separation phenomenon and remains clear and transparent.
3. Preservative effect in fruit juice beverages:
the following table 3 shows the detection results of the eugenol/lactic acid microemulsion of the three embodiments of the invention on the microorganisms in the fruit juice beverage at 25 ℃. In table 3, the results of the microbiological examination of the juice beverages without preservative were shown in control 1, and eugenol was added as a preservative in control 2.
TABLE 3
| Time | Control 1 | Control | 2 group | Example 1 | Example 2 | Example 3 |
| Day 0 | 12,600 | 12，300 | 12,589 | 12,440 | 12,229 | |
| 7 days | 6,400,000 | Eugenol is separated out by layers | 83 | 89 | 71 | |
| 15 days | 6,804,000 | 10 | 35 | 27 | ||
| 30 days | - | 0.6 | 1 | 3 | ||
| 60 days | - | 0.5 | 0.9 | 2 | ||
| 90 days | - | 0.5 | 1 | 1 | ||
| 120 days | - | 0.5 | 0.9 | 1 |
As can be seen from table 3, compared with a fruit juice beverage with only eugenol as a preservative, the eugenol/lactic acid microemulsion of the present invention has a better preservative effect on the fruit juice beverage, which indicates that eugenol and lactic acid in the raw material components of the eugenol/lactic acid microemulsion of the present invention have a synergistically enhanced bacteriostatic action, and breaks through the application bottleneck that the traditional essential oil microemulsion cannot play a role in preserving and refreshing in the beverage.
The embodiments of the present invention have been described in detail, but the embodiments are merely examples, and the present invention is not limited to the embodiments described above. Any equivalent modifications and substitutions for the present invention are within the scope of the present invention for those skilled in the art. Accordingly, equivalent changes and modifications made without departing from the spirit and scope of the present invention should be covered by the present invention.
Claims (8)
1. The eugenol/lactic acid microemulsion is characterized by comprising the following raw material components in parts by weight:
2. the eugenol/lactic acid microemulsion as claimed in claim 1, wherein the mass ratio of eugenol to lactic acid is 1:2-1:3, the mass ratio of the eugenol to the tween-80 is 4:6-2:8.
3. the process for the preparation of a eugenol/lactic acid microemulsion as claimed in claim 1 or 2, comprising the following steps:
and oscillating and mixing the eugenol, the lactic acid and the Tween-80 uniformly at the constant temperature of 25 ℃, then dripping the deionized water into the mixed solution at intervals of 30s, and continuously oscillating and mixing uniformly at the constant temperature of 25 ℃ to obtain the eugenol microemulsion.
4. The preparation method according to claim 3, wherein the eugenol microemulsion has an average particle diameter Z-average <20nm and a polydispersity PDI <0.25.
5. The preparation method according to claim 3, wherein the pH value of the eugenol microemulsion is in the range of 2.4-3.0.
6. Use of a eugenol/lactic acid microemulsion according to claim 1 or 2 and/or a eugenol/lactic acid microemulsion prepared by the preparation method according to any one of claims 3 to 5 for preserving fruit juice beverages.
7. The use of claim 6, wherein the eugenol/lactic acid microemulsion has a bacteriostatic rate of 100% against Staphylococcus aureus and Escherichia coli.
8. Preservative for fruit juice beverages, comprising a eugenol/lactic acid microemulsion according to claim 1 or 2 and/or a eugenol/lactic acid microemulsion prepared by the preparation method according to any one of claims 3 to 5.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108029753A (en) * | 2017-12-20 | 2018-05-15 | 上海应用技术大学 | A kind of clove oil microemulsion fresh-keeping for fresh-cut fruit and vegetable and preparation method |
| CN114796000A (en) * | 2022-05-27 | 2022-07-29 | 泉州达浔生物科技有限公司 | Micro-emulsified composition of oleanolic acid and preparation method and application thereof |
| CN116602896A (en) * | 2023-07-21 | 2023-08-18 | 百肽德医药生物科技(广东)有限公司 | Natural plant preservative effect self-microemulsified liquid and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108029753A (en) * | 2017-12-20 | 2018-05-15 | 上海应用技术大学 | A kind of clove oil microemulsion fresh-keeping for fresh-cut fruit and vegetable and preparation method |
| CN114796000A (en) * | 2022-05-27 | 2022-07-29 | 泉州达浔生物科技有限公司 | Micro-emulsified composition of oleanolic acid and preparation method and application thereof |
| CN116602896A (en) * | 2023-07-21 | 2023-08-18 | 百肽德医药生物科技(广东)有限公司 | Natural plant preservative effect self-microemulsified liquid and preparation method thereof |
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