Application of origanum vulgare essential oil microcapsules in preservation of okra
The invention provides an application method of origanum vulgare essential oil microcapsules in preservation of okra. The preparation method of the essential oil microcapsule comprises the following steps: dissolving beta-cyclodextrin and sucrose ester in distilled water to prepare a wall material s...
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| creator | YOU LINGLING CUI YONG LI LING ZHU ZHIQIANG QI QIUSHUANG YAN SHIJIE DING RUNSUO |
| description | The invention provides an application method of origanum vulgare essential oil microcapsules in preservation of okra. The preparation method of the essential oil microcapsule comprises the following steps: dissolving beta-cyclodextrin and sucrose ester in distilled water to prepare a wall material solution; mixing monoglyceride with origanum vulgare essential oil to prepare a core material solution; mixing the wall material solution with the core material solution, emulsifying at a certain temperature, homogenizing in a homogenizer to form a uniform and stable emulsion, and freeze-drying to obtain the essential oil microcapsule. When the origanum vulgare essential oil microcapsule disclosed by the invention is applied to preservation of the okra, the storage method disclosed by the invention can be used for effectively changing the sensory quality of the okra, a long-acting antibacterial effect is achieved, and a positive influence is generated on the preservation of the okra.
本发明提供牛至精油微胶囊在秋葵保鲜上的应用方法。本发明的精油微胶 |
| format | Patent |
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本发明提供牛至精油微胶囊在秋葵保鲜上的应用方法。本发明的精油微胶</description><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</subject><subject>SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS</subject><subject>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2023</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNy7EKwkAMgOEuDqK-Q3wAh6NgXUtRnFx0L-FISzC9C8ldn99FcHX6l-_fNs9eVThi4ZwgT5CNZ0x1gbXKjEZA7pQKo0BmgYWj5YjqVciBE6iRk62__224bzYTitPh211zvF1fw_1EmkdyxUiJyjg8Qjhf2hC6rm__MR-0FDki</recordid><startdate>20231003</startdate><enddate>20231003</enddate><creator>YOU LINGLING</creator><creator>CUI YONG</creator><creator>LI LING</creator><creator>ZHU ZHIQIANG</creator><creator>QI QIUSHUANG</creator><creator>YAN SHIJIE</creator><creator>DING RUNSUO</creator><scope>EVB</scope></search><sort><creationdate>20231003</creationdate><title>Application of origanum vulgare essential oil microcapsules in preservation of okra</title><author>YOU LINGLING ; CUI YONG ; LI LING ; ZHU ZHIQIANG ; QI QIUSHUANG ; YAN SHIJIE ; DING RUNSUO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN116831177A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2023</creationdate><topic>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</topic><topic>SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS</topic><topic>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>YOU LINGLING</creatorcontrib><creatorcontrib>CUI YONG</creatorcontrib><creatorcontrib>LI LING</creatorcontrib><creatorcontrib>ZHU ZHIQIANG</creatorcontrib><creatorcontrib>QI QIUSHUANG</creatorcontrib><creatorcontrib>YAN SHIJIE</creatorcontrib><creatorcontrib>DING RUNSUO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>YOU LINGLING</au><au>CUI YONG</au><au>LI LING</au><au>ZHU ZHIQIANG</au><au>QI QIUSHUANG</au><au>YAN SHIJIE</au><au>DING RUNSUO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Application of origanum vulgare essential oil microcapsules in preservation of okra</title><date>2023-10-03</date><risdate>2023</risdate><abstract>The invention provides an application method of origanum vulgare essential oil microcapsules in preservation of okra. The preparation method of the essential oil microcapsule comprises the following steps: dissolving beta-cyclodextrin and sucrose ester in distilled water to prepare a wall material solution; mixing monoglyceride with origanum vulgare essential oil to prepare a core material solution; mixing the wall material solution with the core material solution, emulsifying at a certain temperature, homogenizing in a homogenizer to form a uniform and stable emulsion, and freeze-drying to obtain the essential oil microcapsule. When the origanum vulgare essential oil microcapsule disclosed by the invention is applied to preservation of the okra, the storage method disclosed by the invention can be used for effectively changing the sensory quality of the okra, a long-acting antibacterial effect is achieved, and a positive influence is generated on the preservation of the okra.
本发明提供牛至精油微胶囊在秋葵保鲜上的应用方法。本发明的精油微胶</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS HUMAN NECESSITIES PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Application of origanum vulgare essential oil microcapsules in preservation of okra |
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