AU2020103922A4 - Novel freshness preservation card and preparation method thereof - Google Patents
Novel freshness preservation card and preparation method thereof Download PDFInfo
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- AU2020103922A4 AU2020103922A4 AU2020103922A AU2020103922A AU2020103922A4 AU 2020103922 A4 AU2020103922 A4 AU 2020103922A4 AU 2020103922 A AU2020103922 A AU 2020103922A AU 2020103922 A AU2020103922 A AU 2020103922A AU 2020103922 A4 AU2020103922 A4 AU 2020103922A4
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3499—Organic compounds containing oxygen with doubly-bound oxygen
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to a novel freshness preservation card and a preparation method
thereof, and belongs to the technical field of food freshness preservation. The preparation
5 method includes the following steps of: preparing freshness preservation solution by using
chlorogenic acid extracting solution and limonene as raw materials, then adding cellulose
powder, uniformly stirring to obtain sticky cellulose spinning solution, carrying out
electrostatic spinning to obtain a cellulose electrospun film, and after drying, obtaining a
freshness preservation active base material layer; after mixing Polyvinyl Alcohol (PVA) and
0 potato starch, dissolving a mixture into water, adding glycerin, and carrying out stirring and
gelatinization under the condition of a water bath to obtain electrospinning solution; and
carrying out printing filming on the electrospinning solution on both the front and reverse
sides of the freshness preservation active base material layer, and after tearing off films,
obtaining the freshness preservation card wrapped by the PVA/potato starch composite films.
5 The freshness preservation card provided by the invention has a good barrier property, avoids
rapid volatilization of a preservative, prolongs freshness preservation time and avoids waste.
a b 1.0 c
0.16
0.9 100
0.12 90
0.10 0.7 8 . ~70
- 0.6 60 *4
0.06
0.04 0.5 50
0.02 0.4 40
0.00 P 0.3 1____________ _ 30
2 4 6 8 10 12 14 2 4 6 8 10 12 14 0 2 4 6 8 10 12 14
d e
10 10
9 9
8 8
7 7PV
6 6
s--V--PE
4 4 P
3 3
2
2 4 6 810 12 14 2 4 6 8 10 12 14
Storage Time (Days)
FIG. 1
%I& no film
{£[4-freshness preservation card
12
10 -sPVA
8
2
0
1 3 5 7 9 11 13
NE:A l ' f 1(d)
FIG. 2
IAM' -ff*f t Wsensory evaluation score
)J1±H4Hs storagetime
R no film
'ft1A freshness preservation card
1/2
Description
a b 1.0 c 0.16 0.9 100 0.12 90 0.10 8 0.7 . ~70 *4 - 0.6 60 0.06 0.5 50 0.04 0.02 0.4 40 0.00 P 0.3 1____________ _ 30 2 4 6 8 10 12 14 2 4 6 8 10 12 14 0 2 4 6 8 10 12 14 d e 10 10 9 9 8 8 7 7PV 6 6 s--V--PE 4 4 P 3 3 2 2 4 6 810 12 14 2 4 6 8 10 12 14
Storage Time (Days)
FIG. 1
%I& no film
{£[4-freshness preservation card
12
10 -sPVA
8
2
0 1 3 5 7 9 11 13 NE:A l ' f 1(d) FIG. 2
IAM' -ff*f t Wsensory evaluation score
)J1±H4Hs storagetime
R no film
'ft1A freshness preservation card
1/2
[0001] The invention belongs to the technical field of food freshness preservation, and particularly relates to a novel freshness preservation card and a preparation method
thereof.
[0002] In daily life, deterioration of foods is a big difficult problem disturbing people, which not only causes serious economic losses, but also brings in food safety hidden dangers
to customers. For existing food freshness preservation, there are mainly several methods,
such as placement of a desiccant or a deoxidizer in a packaging box, low-temperature storage,
controlled atmosphere storage and chemical freshness preservation, but those methods have
certain defects, e.g., the desiccant or the deoxidizer is liable to eat by mistake by children to
cause poisoning, or in the transportation process, if a dry bag is broken, contents are leaked,
resulting in that foods are polluted and cannot be eaten; structures of some foods are damaged
due to a low temperature; cost is relatively high; and chemical reagents generate monomer
migration and chemical residuals to cause damage to human bodies.
[0003] From the above, a novel freshness preservation card which has a good barrier
property, avoids rapid volatilization of a preservative, prolongs freshness preservation time
and avoids waste, and a preparation method thereof are to be researched.
[0004] The invention aims to provide a novel freshness preservation card and a
preparation method thereof. The freshness preservation card disclosed by the invention has a
good barrier property, avoids rapid volatilization of a preservative, prolongs freshness
preservation time and avoids waste.
[0005] A technical solution of the invention is that: according to the novel freshness
preservation card and the preparation method thereof, the preparation method includes the following steps of:
[0006] (1) Preparing freshness preservation solution by using chlorogenic acid extracting solution and limonene as raw materials, then adding cellulose powder, uniformly
stirring to obtain sticky cellulose spinning solution, carrying out electrostatic spinning to
obtain a cellulose electrospun film, and after drying, obtaining a freshness preservation active
base material layer;
[00071 (2) After mixing Polyvinyl Alcohol (PVA) and potato starch, dissolving a mixture into water, adding glycerin, and carrying out stirring and gelatinization under the
condition of a water bath to obtain electrospinning solution; and
[0008] (3) Carrying out printing filming on the electrospinning solution on both the
front and reverse sides of the freshness preservation active base material layer, and after
tearing off films, obtaining the freshness preservation card.
[0009] Preferably, in the step (1), a preparation method of the chlorogenic acid
extracting solution includes:
[0010] A: extracting crude extract: drying and grinding honeysuckle flowers, after
sieving, adding ethyl alcohol, carrying out ultrasonic extraction under the condition of a
constant-temperature water bath, carrying out extraction filtration, after centrifugation,
collecting supernate, and obtaining the chlorogenic acid crude extract; and
[0011] B: carrying out purification: after carrying out purification pretreatment by macroporous resin, carrying out column packing, enabling the chlorogenic acid crude extract
to pass through a column, using absolute ethyl alcohol as eluent, collecting the ethyl alcohol
eluent, removing a solvent in the ethyl alcohol eluent, carrying out decompression
concentration to form paste, after dissolving the paste with the absolute ethyl alcohol,
carrying out centrifugation, and obtaining the supernate, i.e., the chlorogenic acid extracting
solution.
[0012] Preferably, in the step A, a temperature of the constant-temperature water bath
is 55 to 65°, a mass fraction of the ethyl alcohol is 60 to 80%, an extraction
material-to-solution ratio is 1:(4 to 8), pH is 4 to 6, an ultrasonic frequency is 200 to 600W,
treatment time is 30 to 60min, and extraction times are 2 to 5 times; and the extraction
material-to-solution ratio is a mass ratio of the honeysuckle flowers to the ethyl alcohol.
[00131 Preferably, the temperature of the constant-temperature water bath is 60°C the mass fraction of the ethyl alcohol is 60%, the extraction material-to-solution ratio is 1:8, the
pH is 4, the ultrasonic frequency is 200W, the treatment time is 30min, and the extraction
times are two times.
[0014] Preferably, in the step B, the macroporous resin is DA-201 type macroporous resin, a mass ratio of the absolute ethyl alcohol to the chlorogenic acid crude extract after
decompression concentration is (1 to 2):6, and preferably, the mass ratio of the absolute ethyl
alcohol to the chlorogenic acid crude extract after decompression concentration is 1:6.
[0015] Preferably, in the step (1), a mass fraction of the limonene in the freshness
preservation solution is 2 to 5%; and a mass ratio of the cellulose powder to the freshness
preservation solution is 1:(8 to 10).
[00161 Preferably, in the step (1), the cellulose electrospun film is dried for 3 to 6min
at a temperature of 45 to 55°C
[00171 Preferably, in the step (2), a mass ratio of the PVA to the potato starch is (I to 2):(1 to 2).
[00181 Preferably, in the step (2), a mass fraction of the PVA in the electrospinning
solution is 0.5 to 1.5%; and a mass fraction of the glycerin in the electrospinning solution is
0.1 to 1%.
[0019] Preferably, in the step (2), a water bath temperature is 83 to 90C and stirring and gelatinization time is 20 to 30min.
[0020] The solution further protects a novel freshness preservation card prepared by the preparation method.
[0021] A chlorogenic acid substance can damage structures cell walls and membranes
of escherichia coli in short time and improve permeability of cells, resulting in that a cell
electrolyte, an enzyme, Deoxyribonucleic Acid (DNA) and Ribonucleic Acid (RNA) are
leaked and Non-Protein Nitrogen (NPN) permeates to enter the cell membrane walls so as to
influence stability of the cell structures and make the cells die gradually.
[0022] The limonene is high-lipophicity cyclic monoterpene. Due to oxidation
resistance and aroma characteristic, the limonene medically has effects of inhibiting bacteria,
relieving a cough, eliminating phlegm, restraining asthma, resisting to tumors and dissolving
I gallstones, and can be used as an essence in the perfume industry.
[0023] The limonene is plant essential oil, is also a natural harmless preservative with good effects, can inhibit many bacteria and fungi, and has an inhibiting effect on food spoilage bacteria such as the escherichia coli, staphylococcus aureus and the like. In the aspect of an antibacterial sterilization mechanism, the limonene is accumulated on the surfaces of microorganisms and thus causes damage to integrity of the film and reduction of a proton motive force, so that an antibacterial sterilization effect is achieved.
[0024] The invention has the beneficial effects that:
[0025] 1) According to the freshness preservation card disclosed by the invention, the preservative is absorbed by a water absorption material to form the freshness preservation active base layer, and the thin films are coated on both the sides of the layer, so that direct contact between the preservative and foods is avoided, and the freshness preservation card gives consideration to safety and sanitation while implementing freshness preservation, has no chemical residues after being used, and is low in cost and wide in adaptability.
[00261 2) The freshness preservation card disclosed by the invention has the good barrier property, avoids rapid volatilization of the preservative, prolongs freshness preservation time and avoids waste; the freshness preservation card selects food-grade paper as the base material layer, and utilizes its characteristics of good water absorption, safety and nontoxicity; and then the starch-PVA composite film is selected as the material to wrap the base material layer, and its safety, nontoxicity and good barrier sealing property are utilized, so that active ingredients are slowly released.
[00271 3) The freshness preservation card disclosed by the invention can be used for freshness preservation of fruits and vegetables, moon cakes, pastries, candies and the like and particularly freshness preservation of foods such as moon cakes, pastries and the like.
[00281 FIG. 1 is an indicatrix of each property of strawberry freshness preservation;
[0029] FIG. 2 is a diagram of strawberry sensory evaluation scores; and
[00301 FIG. 3 is a diagram of strawberry freshness preservation.
[00311 The technical solution of the invention will be further described in detail below, but the scope of protection of the invention is not limited to what follows.
[0032] According to the invention, by using perishable strawberries as experiment objects, firstly, under the condition of the same treatment time, an experiment strawberry rot
degree is used as an index, and comparison with freshness preservation effects of common
freshness preservation methods in life, such as plastic wrap freshness preservation and cold
storage freshness preservation, is carried out so as to highlight an excellent freshness
preservation effect of the freshness preservation card; and then a plurality of groups of
experiments are set, and solution is prepared with different concentrations of chlorogenic acid
to obtain the freshness preservation card.
[00331 Research Contents
[0034] Experiment Materials and Equipment
[0035] Table 1 Materials and Reagents
Name of Material and Reagent Purity
absolute ethyl alcohol analytically pure
macroporous resin food grade
beef extract food grade
peptone food grade
NaCl food grade
agal-agal food grade
NaOH food grade
phenolphthalein analytically pure
limonene analytically pure
chlorogenic acid analytically pure
PVA powder analytically pure
potato starch food grade
[0036] Table 2 Experiment Instrument Equipment
Name of Instrument Model clean bench BHC-1300 IA2 electronic balance JM-A20002 ultrasonic cleaning machine XMZ-U633 vertical pressure steam sterilizer SW-CJ-2FD visible spectrophotometer TJ270-30A
Shimadzu liquid chromatograph LC2010
physical property tester TA.XIPlus
impact tester PT-1198SGN-500P
tensile tester PT-1198
[00371 The invention adopts ultrasonic waves to assist in extracting chlorogenic acid:
[0038] (1) Extraction of crude extract: 500g of honeysuckle flowers are purchased, 5g of honeysuckle flowers are accurately weighed, after the honeysuckle flowers are dried and
ground and the obtained honeysuckle flower powder is sieved by a 45-mesh sieve, the
obtained product is placed into a triangular flask, ethyl alcohol is added as an extraction
solvent according to a certain proportion, extraction is carried out in a constant-temperature
water bath according to set ultrasonic power, then extraction filtration is carried out, after
centrifugation, supernate, i.e., the chlorogenic acid crude extract, is collected.
[0039] (Note: a temperature of the constant-temperature water bath is 60°Q the extraction solvent is 60% ethyl alcohol; an extraction material-to-solution ratio is 1:8;
solution is alkali and can enable the chlorogenic acid to be partially hydrolyzed, and thus, pH
is 4; an ultrasonic frequency is 200W; treatment time is 300min; and extraction is carried out
for twice.)
[0040] (2) Purification: after purification pretreatment is carried out by a certain
amount of DA-201 type macroporous resin, column packing is carried out, absolute ethyl
alcohol is used as eluent, the ethyl alcohol eluent is collected, a solvent in the extracting solution is removed at a temperature of 55°C in a vacuum rotary evaporator, decompression concentration is carried out to form paste, after the paste is dissolved with 10ml of absolute ethyl alcohol, centrifugation is carried out, the supernate, i.e., the chlorogenic acid extracting solution, is obtained, and a mass ratio of the absolute ethyl alcohol to the chlorogenic acid crude extract after decompression concentration is 1:6.
[0041] (3) Measurement: a chlorogenic acid standard curve is drawn; the chlorogenic acid extruding solution is diluted with the absolute ethyl alcohol according to a certain
proportion, and after an operation of making up to a volume is carried out, to-be-measured
sample solution is obtained; and by using the absolute ethyl alcohol as blank contrast,
absorbance is measured at a position of 330nm, and concentration of the to-be-measured
sample solution is calculated by the standard curve.
[0042] Preparation of the honeysuckle flower chlorogenic acid-limonene freshness
preservation card:
[00431 Freshness preservation solution is prepared by using the chlorogenic acid
extracting solution and limonene as raw materials, then cellulose powder is added, uniform
stirring is carried out to obtain sticky cellulose spinning solution, electrostatic spinning is
carried out to obtain a cellulose electrospun film, and after drying, a freshness preservation
active base material layer is obtained. A mass fraction of the limonene in the freshness
preservation solution is 2%; and a mass ratio of the cellulose powder to the freshness
preservation solution is 1:8. The cellulose electrospun film is dried for 4min at a temperature
of50°C
[0044] PVA powder and potato starch are mixed in proportion to be prepared into
150mL of solution, under the condition of a 85°C water bath, stirring is carried out for 30min
and gelatinization is carried out so as to obtain electrospinning solution, and a mass fraction
of PVA in the electrospinning solution is 1%; a mass fraction of glycerin in the
electrospinning solution is 0.5%; printing filming is carried out on the electrospinning
solution on both the front and reverse sides of the freshness preservation active base material
layer, and after films are torn off, the freshness preservation card wrapped by the PVA/potato
starch composite films is obtained.
[0045] Freshness Preservation Experiment Design
'7
[00461 Fresh strawberries are purchased, eight-mature no-damage and uniform fruits are selected and immediately taken back to the laboratory to perform an experiment.
[00471 (1) Firstly, different experiment conditions are set for each group of experiment strawberries, the groups of experiment strawberries respectively are a non-film
group, a PVA group, a freshness preservation card group and a polyethylene (PE) group, rot
degrees of the strawberries under different storage conditions are recorded for once every two
days, and freshness preservation effects under different storage conditions are compared;
[0048] (2) Then chlorogenic acid solution with different concentration is prepared, influence of the potato starch and the PVA according to different proportions on freshness
preservation effects of the strawberries at the normal temperature are compared so as to
explore an optimum proportion.
[0049] The specific experiment solution is that: 10ml of chlorogenic acid solution
with concentration of 0%, 2% and 4% is respectively prepared, a treatment group only added
with distilled water is additionally set as a contrast group, each concentration corresponds to
three parallel groups, and the solution is prepared into the freshness preservation cards. The
strawberries for test are randomly divided into five groups, each experiment group includes 5
strawberries, and three of them are repeated. Each group of strawberries and the freshness
preservation cards are respectively placed and stored in a normal-temperature ventilated
environment, indexes of a rotting rate, a titratable acid and the like of the fruits are measured
on the 0 th day, 2rd day, 4th day, 6 th day and 8th day, each test is repeated for three times, and
the results are averaged so as to evaluate the freshness preservation effects.
[0050] Sensory evaluation adopts the scoring standard, and evaluation is carried out
on quality of the strawberries from three aspects of appearance, color and taste. Measurement
is carried out for once every two days.
[0051] Table 3 Strawberry Sensory Index Evaluation Standard
Appearance Color Taste
1 fruits are full and excellent glossy and bright delicious and juicy
in appearance
2 fruits are relatively full and dim and dreary a bit poor in taste
Q good in appearance
3 fruits are dry and part of lackluster and non-edible
them are rotten black
4 fruits are moldy and rotten blackened and non-edible
moldy
[0052] Table 4 Mechanical Properties of Freshness Preservation Cards in Different Proportions Concentration Potato Thickness/ Tensile Breaking of Chlorogenic Starch to Acid Solution PVA mm Strength/Mpa Elongation/% Embodiment 4% 2:1 0.101 19.26 78.47 1 Embodiment 4% 1:1 0.096 19.10 81.12 2 Embodiment 2% 1:2 0.112 20.26 77.01 3 Contrast 2% 1:3 0.080 16.81 73.81 Example 1 Contrast 0% 0:3 0.104 18.77 68.10 Example 2
[0053] Table 5: Water Vapor Permeability of Freshness Preservation Cards in
Different Proportions Concentration Potato Starch Water Vapor Water Vapor of Chlorogenic to PVA Permeance Permeability Acid Solution g-cm/(cm 2.SPa) g/(m 2 •24h) Embodime 2:1 598.3 4.369e-12 nt 1 Embodime 1:1 478.9 1.991e-12 400 nt 2 Embodime 1:2 340.9 1.914e-12 2%o nt 3 Contrast 2% 1:3 450.9 2.332e-12 Example 1 Contrast 0:3 688.8 3.634e-12 Example 2
[0054] In FIGS. 1a to le, each performance index of the strawberries in the freshness
preservation process is expressed as follows: (a) represents weight loss ratio, (b) represents
titratable acid, (c) represents soluble solid, (d) represents Vc content, and (e) represents hardness. FIG. a describes that after 13 days of storage for the first time, weight losses of all samples all have an increasing trend. That is because the strawberries contain extremely high amounts of water, water losses are increased due to transpiration, the strawberries losing a great amount of water can generate a wilted and partially soft case, and meanwhile, hydrolysis of an enzyme can be intensified, resulting in that ageing of strawberry cells is accelerated and commodity value is reduced. The experiment group is obviously lower in water loss ratio than the contrast group, on the 1 3th day, the weight loss ratio of the strawberries is 14.85%, and the weight loss ratio of the freshness preservation card group is only 10.39% and better in water retention capacity than the non-film group. FIG. le shows a line graph of a change of hardness of the strawberries. In a 13-day storage experiment, firmness of the strawberries is gradually reduced along with time. That is because firm cell walls, a cell transfer substance and an expansion pressure are all influenced by respiration of the strawberries. The strawberries are not completely mature when being picked, and thus, a hardness value is higher than an initial value on the 3'd day, and then begins to be reduced; and the experiment group is obviously more delayed in down trend than the contrast group.
Acidity of the strawberries is firstly increased and then decreased because maturity of the
picked strawberries is seven-eight-mature; as the strawberries are completely mature, a value
of the titratable acid is overall decreased; the down trend of the non-film group is the most
obvious; the experiment group is low in acidity decrease rate in comparison to the contrast
group; particularly, the strawberry acidity of the freshness preservation card group is
obviously higher than that of the non-film group, and an acidity value of the freshness
preservation card group is 0.59% on the 1 3 th day and is 141.89% of an acidity value of the
non-film group; and a titratable acid decreasing rate of the strawberries can be effectively
retarded. It can be known from FIG. Id that as storage time of the strawberries is prolonged,
Vc content measured by the non-film group and the experiment group is overall decreased.
That is because the strawberries are rotten in the storing process due to external oxidization,
self-respiration and microorganism invasion and infection, resulting in decrease of the Vc
content. It can be definitely known from the drawing that the Vc content of the strawberries
of the freshness preservation card group is lower in decrease rate than that of the non-film
group, and on the 1 3th day, the Vc content of the freshness preservation card group is
in
48.39mg per 100g, and the Vc content of the non-film group is only 35.22mg per 100g, and
the former is obviously slower in Vc consumption than the latter. Meanwhile, the PVA film
group is lower in decrease rate than the non-film group, because the PVA film group can
isolate part of oxygen to avoid consumption of Vc of the strawberries. In addition, the
strawberry soluble solid is an important index reflecting sugar content of strawberry fruits,
and is also an important component of strawberry fruit nutritive value evaluation. FIG. 1c
shows influence of different treatment groups on the strawberry soluble solid. It can be
known from the drawing that as time goes on, content of the strawberry soluble solid overall
has a down trend. That is because the strawberries need to keep respiration by decomposing
own nutrient substances in the storing process and the soluble solid is the main object
consumed in the respiration process, wherein the strawberry soluble solid of the non-film
group without any treatment is overall decreased the most obviously and is only 4.2 on the
13th day, which is 40% of that on the 1I day, the down trend is obvious (P<0.05); and the
soluble solid of the PVA film group is slightly higher than that of the non-film group, because
the PVA film group can isolate the strawberries from being rotten by external microorganism
invasion and infection. In addition, content of the freshness preservation card group on the
13th day reaches 8.4 and is 200.51% of that of the non-film group, and it can be known from
the drawing that the overall curve of the freshness preservation card group is slower in
descrease than that of the non-film group, which indicates that the freshness preservation card
group can retard consumption of the strawberry soluble solid in comparison to the non-film
group.
[0055] It can be seen from Table 4 and Table 5 that the freshness preservation card
composite film has good comprehensive performance, and when the freshness preservation
card composite film is primarily applied to strawberry freshness preservation, it can be
known by sensory evaluation that a strawberry sensory evaluation score is overall reduced
along with increase of storage time of the strawberries. The down trends of the non-film
group and the PVA film group are obvious (P<0.05); from the 5th day, the strawberries start to
be rotten gradually, the color is deepened, spots are increased and alcohol taste is generated;
after the 7 th day, the strawberries gradually lose the commercial value; and on the 1 3th day, the strawberries completely lose the commercial value. Down trends of the freshness preservation card and PE are slower, and the freshness preservation card group is integrally superior to other groups and is good in sensory property and obvious in freshness preservation effect. It can be known from the drawing that as time goes on, rotten positions of the strawberries are obviously increased; except for the freshness preservation card group, other treatment groups are all invaded and infected by mould to different degrees after the 7th day; and besides the phenomena of softened spots on the surfaces and dim glossiness, the freshness preservation card group does not generate an obvious mould growing case.
[0056] The above are merely preferred embodiments of the invention, and it should be understood that the invention is not limited to the form disclosed herein, should not be
regarded as exclusion of other embodiments, can be used for various other combinations,
modifications and environments, and can be modified within the scope of the concept
described herein by the teaching above or technologies or knowledge in the related art.
Modifications and changes made by those skilled in the art without departure from the spirit
and scope of the invention all shall fall within the scope of protection of the appended claims
of the invention.
1 2
Claims (5)
1. A preparation method of a novel freshness preservation card, characterized by
comprising the following steps of:
(1) preparing freshness preservation solution by using chlorogenic acid extracting
solution and limonene as raw materials, then adding cellulose powder, uniformly stirring to
obtain sticky cellulose spinning solution, carrying out electrostatic spinning to obtain a
cellulose electrospun film, and after drying, obtaining a freshness preservation active base
material layer;
(2) after mixing Polyvinyl Alcohol (PVA) and potato starch, dissolving a mixture into
water, adding glycerin, and carrying out stirring and gelatinization under the condition of a
water bath to obtain electrospinning solution; and
(3) carrying out printing filming on the electrospinning solution on both the front and
reverse sides of the freshness preservation active base material layer, and after tearing off
films, obtaining the freshness preservation card.
2. The preparation method according to claim 1, characterized in that in the step (1), a
preparation method of the chlorogenic acid extracting solution includes:
A: extracting crude extract: drying and grinding honeysuckle flowers, after sieving,
adding ethyl alcohol, carrying out ultrasonic extraction under the condition of a
constant-temperature water bath, carrying out extraction filtration, after centrifugation,
collecting supernate, and obtaining the chlorogenic acid crude extract; and
B: carrying out purification: after carrying out purification pretreatment by macroporous
resin, carrying out column packing, enabling the chlorogenic acid crude extract to pass
through a column, using absolute ethyl alcohol as eluent, collecting the ethyl alcohol eluent,
removing a solvent in the ethyl alcohol eluent, carrying out decompression concentration to
form paste, after dissolving the paste with the absolute ethyl alcohol, carrying out
centrifugation, and obtaining the supernate, i.e., the chlorogenic acid extracting solution;
characterized in that in the step A, a temperature of the constant-temperature water bath
is 55 to 65°C, a mass fraction of the ethyl alcohol is 60 to 80%, an extraction
material-to-solution ratio is 1:8 to 1:4, pH is 4 to 6, an ultrasonic frequency is 200 to 600W,
1' treatment time is 30 to 60min, and extraction times are 2 to 5 times; characterized in that in the step B, a mass ratio of the absolute ethyl alcohol to the chlorogenic acid crude extract after decompression concentration is (1 to 2):6.
3. The preparation method according to claim 1, characterized in that in the step (1), a
mass fraction of the limonene in the freshness preservation solution is 2 to 5%; and a mass
ratio of the cellulose powder to the freshness preservation solution is 1:(8 to 10);
the cellulose electrospun film is dried for 3 to 6min at a temperature of 45 to 55°G
4. The preparation method according to claim 1, characterized in that in the step (2), a
mass ratio of the PVA to the potato starch is (I to 2):(1 to 2);
a mass fraction of the PVA in the electrospinning solution is 0.5 to 1.5%; and a mass
fraction of the glycerin in the electrospinning solution is 0.1 to 1%;
a water bath temperature is 83 to 90°C, and stirring and gelatinization time is 20 to
min.
5. A novel freshness preservation card prepared by the preparation method according to
any one of claims I to 4.
1A
FIG. 1
无膜 no film
保险卡 freshness preservation card
FIG. 2 感官评价分数 sensory evaluation score 贮藏时间 storage time 无膜 no film 保险卡 freshness preservation card
1/2
FIG. 3 无膜 no film 保险卡 freshness preservation card 无膜 no film 保险卡 freshness preservation card 无膜 no film 保险卡 freshness preservation card
2/2
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011372428.0A CN112515085B (en) | 2020-11-30 | 2020-11-30 | Novel fresh-keeping card and preparation method thereof |
| CN202011372428.0 | 2020-11-30 |
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| Publication Number | Publication Date |
|---|---|
| AU2020103922A4 true AU2020103922A4 (en) | 2021-02-11 |
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ID=74502255
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| AU (1) | AU2020103922A4 (en) |
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| CN112515085A (en) * | 2020-11-30 | 2021-03-19 | 四川农业大学 | Novel preservation card and preparation method thereof |
| CN113929974A (en) * | 2021-09-16 | 2022-01-14 | 惠州学院 | Cirsium setosum chlorogenic acid preservative film and application thereof in fruit and vegetable preservation |
| CN114324317A (en) * | 2022-01-03 | 2022-04-12 | 安徽大学绿色产业创新研究院 | Preparation method of anthocyanin composite membrane and application of anthocyanin composite membrane in environmental monitoring |
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| CN113273660B (en) * | 2021-03-23 | 2024-02-27 | 福建吉鲜生物科技有限公司 | Green preparation system and method for moisture-resistant food deoxidizer |
| CN114847338B (en) * | 2022-06-06 | 2023-10-24 | 河北天农农业科技有限公司 | Film forming method of chlorogenic acid preservative film and application of chlorogenic acid preservative film in egg preservation |
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| CN1883305A (en) * | 2006-06-26 | 2006-12-27 | 张英强 | Method for preparing seasonings by combination of peony natural organic compounds |
| CN1899341B (en) * | 2006-07-27 | 2010-05-26 | 上海林赛娇生物科技发展有限公司 | American goldenrod herb total flavone extract and its preparing method and use |
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| CN103086889B (en) * | 2013-02-22 | 2015-11-25 | 王星敏 | A kind of method of enzyme catalysis activation leaf of Flos Lonicerae chlorogenic acid extracting |
| CN104336170A (en) * | 2014-11-18 | 2015-02-11 | 甘肃圣大方舟马铃薯变性淀粉有限公司 | Cherry tomato edible coating preservative and preparation method thereof |
| JP6865743B2 (en) * | 2015-10-01 | 2021-04-28 | フィルメニッヒ インコーポレイテッドＦｉｒｍｅｎｉｃｈ Ｉｎｃｏｒｐｏｒａｔｅｄ | Compounds useful as activity regulators of TRPM8 |
| CN105907008A (en) * | 2016-05-03 | 2016-08-31 | 四川农业大学 | Antibacterial plastic wrap and preparation method thereof |
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| WO2018230032A1 (en) * | 2017-06-15 | 2018-12-20 | 花王株式会社 | Chlorogenic acid-containing composition |
| CN109422983A (en) * | 2017-08-25 | 2019-03-05 | 仲恺农业工程学院 | starch/PVA composite antibacterial preservative film and preparation method thereof |
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| CN112515085B (en) * | 2020-11-30 | 2023-06-30 | 四川农业大学 | Novel fresh-keeping card and preparation method thereof |
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- 2020-12-07 AU AU2020103922A patent/AU2020103922A4/en not_active Ceased
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| CN112515085A (en) * | 2020-11-30 | 2021-03-19 | 四川农业大学 | Novel preservation card and preparation method thereof |
| CN112515085B (en) * | 2020-11-30 | 2023-06-30 | 四川农业大学 | Novel fresh-keeping card and preparation method thereof |
| CN113929974A (en) * | 2021-09-16 | 2022-01-14 | 惠州学院 | Cirsium setosum chlorogenic acid preservative film and application thereof in fruit and vegetable preservation |
| CN114477138A (en) * | 2021-12-15 | 2022-05-13 | 浙江工业大学 | Preparation method of potato carbon quantum dots and degradable preservative film with high bacteriostatic activity |
| CN114324317A (en) * | 2022-01-03 | 2022-04-12 | 安徽大学绿色产业创新研究院 | Preparation method of anthocyanin composite membrane and application of anthocyanin composite membrane in environmental monitoring |
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Also Published As
| Publication number | Publication date |
|---|---|
| CN112515085A (en) | 2021-03-19 |
| CN112515085B (en) | 2023-06-30 |
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