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WO2016169129A1 - Gel antibactérien à base d'huile comestible contenant de l'huile végétale et son procédé de préparation - Google Patents

Gel antibactérien à base d'huile comestible contenant de l'huile végétale et son procédé de préparation Download PDF

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Publication number
WO2016169129A1
WO2016169129A1 PCT/CN2015/083541 CN2015083541W WO2016169129A1 WO 2016169129 A1 WO2016169129 A1 WO 2016169129A1 CN 2015083541 W CN2015083541 W CN 2015083541W WO 2016169129 A1 WO2016169129 A1 WO 2016169129A1
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WO
WIPO (PCT)
Prior art keywords
oil
edible
vegetable oil
lauric acid
acid monoglyceride
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/CN2015/083541
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English (en)
Chinese (zh)
Inventor
张辉
郑昊学
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Zhejiang University ZJU
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Zhejiang University ZJU
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Zhejiang University ZJU filed Critical Zhejiang University ZJU
Publication of WO2016169129A1 publication Critical patent/WO2016169129A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
    • A23D9/04—Working-up

Definitions

  • 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.
  • 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.
  • 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.
  • 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 is a lipophilic nonionic surfactant which has a flaky or oily, white or light yellow fine-grained crystal with certain emulsifying properties.
  • FDA US Food and Drug Administration
  • GRAS generally recognized safety
  • 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.
  • 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:
  • lauric acid monoglyceride is used as a gelling agent
  • lauric acid monoglyceride also known as dodecanoic acid monoglyceride
  • lauric 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.
  • 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.
  • the edible vegetable oil is at least one of corn oil and peanut oil.
  • the edible vegetable oil is corn oil.
  • 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:
  • 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.
  • the present invention has the following beneficial effects:
  • the bacteriostatic edible oil gel of the present invention has antibacterial activity and has a remarkable inhibitory effect on Staphylococcus aureus and Escherichia coli;
  • 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.
  • Example 1 is an external view of a bacteriostatic edible oil gel prepared in Example 1;
  • Example 2 is an inverted view of the bacteriostatic edible oil gel prepared in Example 1;
  • Example 3 is a diagram showing the inhibition zone of the bacteriostatic edible oil gel prepared in Example 1 against Staphylococcus aureus;
  • Example 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.
  • the purity of lauric acid monoglyceride is 85 to 99% by weight.
  • the tube was placed in a 70 ° C water bath and heated with magnetic stirring until the mixed liquid changed from turbid to clear.
  • lauric acid monoglyceride accounts for 10% of the total weight of the oil gel.
  • 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.
  • 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.
  • 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.
  • the purity of lauric acid monoglyceride is 85 to 99% by weight.
  • the tube was placed in a 70 ° C water bath and heated with magnetic stirring until the mixed liquid changed from turbid to clear.
  • 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.
  • the operation method is the same as that in the first embodiment.
  • 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.
  • 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:
  • the edible oil gel component is 70% of edible vegetable oil and 30% of lauric acid monoglyceride, the antibacterial effect is better.

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  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

L'invention concerne un gel antibactérien à base d'huile comestible contenant de l'huile végétale et un procédé de préparation associé. Ledit gel antibactérien à base d'huile comestible comprend, en pourcentage en poids, les composants suivants : de 50 à 97 pour cent d'huile végétale comestible et 3 à 50 % de monolaurate de glycérol.
PCT/CN2015/083541 2015-04-24 2015-07-08 Gel antibactérien à base d'huile comestible contenant de l'huile végétale et son procédé de préparation Ceased WO2016169129A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN201510202879.2A CN104782796A (zh) 2015-04-24 2015-04-24 一种含植物油的抑菌型食用油凝胶及其制备方法
CN201510202879.2 2015-04-24

Publications (1)

Publication Number Publication Date
WO2016169129A1 true WO2016169129A1 (fr) 2016-10-27

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PCT/CN2015/083541 Ceased WO2016169129A1 (fr) 2015-04-24 2015-07-08 Gel antibactérien à base d'huile comestible contenant de l'huile végétale et son procédé de préparation

Country Status (2)

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CN (1) CN104782796A (fr)
WO (1) WO2016169129A1 (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2020182787A1 (fr) 2019-03-11 2020-09-17 Id4Feed Nouveau solvant d'extraction, de solubilisation et/ou de formulation de composés volatiles et non-volatiles d'intérêt en alimentation et santé animale, procédé de préparation et utilisations associées
WO2021234067A1 (fr) 2020-05-21 2021-11-25 Id4Feed Procede de preparation d'un totum ou d'un filtrat permettant la stabilisation de matiere vegetale fraiche
EP3957330A1 (fr) * 2020-08-22 2022-02-23 Mark Edward Fenzl Formulation de concentré multiple pour produits médicaux
WO2022251321A1 (fr) * 2021-05-26 2022-12-01 Hennepin Life Sciences, Llc Composition pour le traitement topique d'infections microbiennes

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106172879A (zh) * 2016-07-18 2016-12-07 马鞍山市黄池食品（集团）有限公司 一种木犀草素芝麻凝胶油及其制备方法
CN109588497B (zh) * 2018-12-26 2020-08-21 淮阴工学院 一种抗氧化食用油凝胶及其制备方法
CN110215416B (zh) * 2019-06-06 2021-08-24 浙江大学 一种山茶油油凝胶乳液及其制备方法
CN115606781A (zh) * 2022-09-22 2023-01-17 四川成都中农大现代农业产业研究院 麻味油凝胶及其制备方法

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103766506A (zh) * 2012-10-23 2014-05-07 丰益(上海)生物技术研发中心有限公司 油脂组合物

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2689816B2 (ja) * 1991-12-18 1997-12-10 不二製油株式会社 クリーム用油脂及びそれを使用した低油分クリーム
US20060105092A1 (en) * 2004-11-12 2006-05-18 Kraft Foods Holdings, Inc. Trans-fatty acid free shortening
WO2010074257A1 (fr) * 2008-12-26 2010-07-01 株式会社Ｊ－オイルミルズ Composition de graisse

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103766506A (zh) * 2012-10-23 2014-05-07 丰益(上海)生物技术研发中心有限公司 油脂组合物

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2020182787A1 (fr) 2019-03-11 2020-09-17 Id4Feed Nouveau solvant d'extraction, de solubilisation et/ou de formulation de composés volatiles et non-volatiles d'intérêt en alimentation et santé animale, procédé de préparation et utilisations associées
FR3093650A1 (fr) 2019-03-11 2020-09-18 Id4Feed Nouveau solvant d’extraction, de solubilisation et/ou de formulation de composés volatiles et non-volatiles d’intérêt en alimentation et santé animale, procédé de préparation et utilisations associées
WO2021234067A1 (fr) 2020-05-21 2021-11-25 Id4Feed Procede de preparation d'un totum ou d'un filtrat permettant la stabilisation de matiere vegetale fraiche
FR3110342A1 (fr) 2020-05-21 2021-11-26 Id4Feed Procédé de préparation d’un totum ou d’un filtrat permettant la stabilisation de matière végétale fraîche
EP3957330A1 (fr) * 2020-08-22 2022-02-23 Mark Edward Fenzl Formulation de concentré multiple pour produits médicaux
WO2022251321A1 (fr) * 2021-05-26 2022-12-01 Hennepin Life Sciences, Llc Composition pour le traitement topique d'infections microbiennes

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