CN104164090A - EGCG nano liposome edible film and preparation method thereof - Google Patents
EGCG nano liposome edible film and preparation method thereof Download PDFInfo
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Abstract
The invention provides an EGCG nano liposome edible film and a preparation method thereof. The edible film is prepared from the following raw materials of soybean protein isolate, glycerol, deionized water and EGCG nano liposome. The EGCG nano liposome edible film provided by the invention has good anti-oxidant, anti-bacterial, preservative and fresh-keeping effects, and is an innovative food packaging technology.
Description
Technical field
The invention belongs to food fresh keeping field, specifically a kind of EGCG nanometer liposome edible film and preparation method thereof.
Background technology
China is the big country of Tea planting, is also the source region of tealeaves, and tealeaves is except as drink, also closely bound up with health since ancient times, has abundant pharmaceutical use.All kinds of tealeaves has different effects, and for example, oolong tea has reducing weight and beautifying features, reduces the effect of cholesterol, and black tea has the effect of the fat that disappears, and green tea has skin whitening, improves anaemia, the effect of anti-cancer.21 century, health industry is flourish, along with improving constantly of scientific and technical development and popular health consciousness, we are able to by advanced technological method and equipment, structure to tealeaves, effect is carried out deep microexamination, and the health care of tealeaves is worth and will continually develops.
Catechin is the main component of the polyhydroxy phenol material tea-polyphenol that extracts from tealeaves, it is typical flavanols compounds, sometimes it also refers to the general name of the materials such as l-Epicatechol (EC), epigallocatechin (EGC), NVP-XAA 723 (EGCG) and catechin and gallate (ECG), it has the several functions such as anti-oxidant, anticancer, atherosclerosis, has antivirus action simultaneously, suppresses anerobe proliferation function, improves hypercholesterolemia effect, improves the multiple biological activitys such as liver function.EGCG, as topmost a kind of composition in catechin, has higher antioxidant property and many effects, at health care of food, medical and beauty treatment fields, all has a wide range of applications.Develop the product of different efficacies, meet the different levels consumer group's demand, not only can make full use of the resources advantage of China tealeaves big country, promote the industrial structure, create good economic worth, also can meet popular health demand.
Yet, the unstable chemcial property of EGCG, easily oxidized, be difficult to maintain its long-term effectiveness, it is at excess Temperature, perishable oxidation under the excessive envrionment conditions of humidity, fat-soluble poor, bioavailability is low.Pure EGCG powder need to be at deepfreeze, and the stability of the oral drug of being made by it or food reduces greatly due to the complex environment of human intestinal, and this has greatly limited its application in food medicine industry field.At present, to the research of EGCG, be mainly to concentrate on to improve its stability, and the most frequently used way is to prepare nano particle to wrap up EGCG, it is isolated from the outside in less space, after liposome embedded, delayed its oxygenizement, liposome has the structure similar to cortex simultaneously, utilize the biocompatibility of its height, improved the bioavailability of catechin.
Nanotechnology is the character of research structure size material within the scope of 1nm-100nm and a kind of technology of application, and its content relates to extensively.Nano material has unique character, its a lot of effects as: photovoltaic effect, dimensional effect, surface and interface effect etc. have application prospect in a lot of fields, are the novel materials receiving much concern in recent years.Along with scientific and technological progress, nanotechnology is applied in field of food has also had significant progress, the field of application mainly to concentrate on the aspects such as nanometer food is processed, the nano material of wrap food, food machinery application, Microbiological detection of foods.
Liposome is the artificial rust of being made by materials such as phosphatide, cholesterol, and it has the bilayer structure of phosphatide.Phosphatide is generally selected soybean lecithin, and it contains abundant unsaturated fatty acids, and for the degree of unsaturation that increases phosphatide, the proterties of improving film has vital role.Nanometer liposome is to use a kind of novel microcapsules that nanotechnology prepares, and the material that it can wrapping biological active, is isolated from the outside it, thereby has protected the activity of material, has improved the stability of material.The surface-interface effect of nano material and dimensional effect greatly strengthened active substance in vivo with cells contacting, brought into play better drug effect.Due to its blocking effect, the complex environment in gi tract also reduces greatly on the impact of EGCG.Nanometer liposome is applied aspects such as mainly concentrating on VITAMIN, antioxidant in food, and Evacet is that the benefit of going on the market at present in liposome is best, the product of curative effect the best.
The preparation method of liposome is various, and reverse-phase evaporation is more often applied, and roughly step is: lipoid is dissolved in organic solvent, adding the aqueous solution that is dissolved with medicine, magnetic agitation and ultrasonic after, form oil-in-water emulsion, finally evaporating solvent obtains liposome under low pressure again.The people such as Xue Hongan prepare Baicalin Liposome by this method, and petty official the people such as is transmitted and prepared PST liposome by the method, has all obtained preferably result.
The evaluation index of liposome is mainly the encapsulation rate of medicine, liposome particle diameter and stability.The method of measuring encapsulation rate is various, mainly contains ultraviolet spectrophotometry, vapor-phase chromatography, ultrafiltration process, gel filtration method etc.Ultraviolet spectrophotometry is simple to operate, but material of preparing exists interference, and can only be to there being the material of uv-absorbing to detect; Vapor-phase chromatography, can be to without uv-absorbing and have volatile material and measure; Ultrafiltration process, amount of samples is few, and disengaging time is short, by ultrafiltration, to liposome, carries out separated with free drug; Gel filtration method, has utilized the principle of molecular sieve, and this method error is little, and liposome can be not destroyed, but disengaging time is long.The mensuration of liposome particle diameter, mainly adopts electron-microscope scanning method, laser scattering method and laser scanning method.The stability of liposome comprises chemical stability and physical stability, and chemical stability is mainly by the mensuration of phospholipid oxidation exponential sum phosphatide amount, and physical stability can be measured with the changing conditions of storage period by encapsulation rate.
Edible film is to take edibility macromole as raw material, makes the edible film with specific function that interacts and form between each membrane-forming agent molecule by certain complete processing.Its advantage mainly contains: (1) is easily biodegradable, and without any environmental pollution, some edibility film forming materials itself have nutritive value.(2) there is optionally ventilation property and impermeabilisation ability, extend storage period.(3) can improve the physical strength of food product pack, make food easily distribute transportation.(4) can give food surfaces gloss, strengthen the perception effect of food.(5) can, as the carrier of foodstuff additive, control their rate of diffusion in food.(6) edible film and many interfaces that edible film does not form, multi-level composite packaging can improve whole barrier property.Along with the raising of people to Food Quality requirement, and the enhancing of environmental consciousness, edible film will obtain applying more and more widely in daily life.
Soybean protein isolate is a kind of vegetable-protein of super quality and competitive price, has good film forming properties, resistance oxygen and oil resistance characteristic and higher nutritive value, very suitable being applied on edible film.The employing soybean protein isolates such as Zhou Hongfeng are that main raw material has been prepared edible composite film, find after microwave treatment, and the physical strength of soy protein isolate film, the wet ability of resistance are improved.Jiang Yan etc. show that the kind (glycerine, sorbyl alcohol or glycerine sorbyl alcohol etc.) of softening agent has a significant effect to the performance of soy protein isolate film.Bao Huiyan etc. be take the film-forming soln that soybean protein isolate, glycerine are moiety, and it be neutral adjusting pH, and after thermal treatment, bed board is dried, and takes off film, obtains the edible film of better performances.Ma Dan etc. have studied the impact of thermal treatment on soy protein isolate film performance and structure, and result show that the soy protein isolate film making after 90 ℃ of thermal treatments presents optimal mechanical properties and barrier property.
Edible film is the novel method of preserving fruit and vegetable utilizing in the world, it by changing fruit and vegetable surfaces form, reduce epidermis moisture loss, reduce epidermis OTR oxygen transmission rate and extend fruit vegetables storing period.Edible film is mainly used in the surfactant package of food internal packing and fresh provisions, to stop food water suction or dehydration, prevents the chemical reactions such as Food Oxidation, regulate fresh product respiratory intensity, improve food surfaces physical strength, improve food performance, reduce fried food product oil number etc.; Also Chang Zuowei food special composition as: the carrier of sanitas pigment flavour substances etc. plays a role these compositions on food surfaces or interface.
EGCG is combined with the preparation technology of liposome and the preparation technology of edible film, research optimization experiment condition and formula, for the antioxidant effect that extends EGCG, innovation Food Packaging technology is significant.
Summary of the invention
The invention provides a kind of EGCG nanometer liposome edible film and preparation method thereof.
An EGCG nanometer liposome edible film, is characterized in that its raw material by following parts by weight is prepared from: 1-5 parts of soybean protein isolates, 1.5-2 parts of glycerine, 40-60 parts of deionized waters, 0.05-0.15 part of EGCG nanometer liposome.
Described a kind of EGCG nanometer liposome edible film, is characterized in that its raw material by following parts by weight is prepared from: 2-4 parts of soybean protein isolates, 1.7-1.9 parts of glycerine, 45-55 parts of deionized waters, 0.1-0. 15 part of EGCG nanometer liposome.
Described a kind of EGCG nanometer liposome edible film, is characterized in that its raw material by following parts by weight is prepared from: 3 parts of soybean protein isolates, 1.8 parts of glycerine, 50 parts of deionized waters, 0.15 part of EGCG nanometer liposome.
Described a kind of EGCG nanometer liposome edible film, is characterized in that described EGCG nanometer liposome is that concentration is the EGCG nano lipsome liquid solution of 5-15mg/ml.
The preparation method of described a kind of EGCG nanometer liposome edible film, it is characterized in that comprising the steps: soybean protein isolate, glycerine, deionized water and stirring are carried out after evenly ultrasonic, after fully mixing, in thermostat water bath, heat, be cooled to room temperature, add EGCG nano lipsome liquid solution, after mixing, be placed in thermostatic drying chamber drying and forming-film.
The preparation method of described a kind of EGCG nanometer liposome edible film, it is characterized in that comprising the steps: soybean protein isolate, glycerine, deionized water and stirring are carried out to ultrasonic 20min after evenly, after fully mixing, in 90 ℃ of thermostat water baths, heat 30min, be cooled to room temperature, add EGCG nano lipsome liquid solution, after mixing, be placed in 56 ℃ of thermostatic drying chamber drying and forming-films.
A kind of EGCG nanometer liposome edible film of the present invention, anti-oxidant, antibacterial and corrosion-resistanting fresh-keeping effect is good, be a kind of Food Packaging technology of innovation.
Accompanying drawing explanation
Fig. 1 is the pH value result figure of the experimental group of 3 concentration gradients of mensuration of the present invention and the cod meat gruel of blank group;
Fig. 2 first carries out Deproteinization and then by colorimetry, determines the experimental result picture of the value of TBA the cod sample of the experimental group of 3 concentration gradients and blank group;
Fig. 3 is the experimental result picture that the colony number in optimum range is counted;
Fig. 4 is total volatile basic nitrogen (TVB-N) measurement result figure.
Embodiment
Experiment material:
Cholesterol (Beijing bispin microbiological culture media products factory), soybean lecithin (Chemical Reagent Co., Ltd., Sinopharm Group), ether (the generous chemical reagent factory in Hangzhou), chloroform (Zhejiang San Ying chemical reagent company limited), SODIUM PHOSPHATE, MONOBASIC (Tianjin Kermel Chemical Reagent Co., Ltd.), Sodium phosphate dibasic (Tianjin Kermel Chemical Reagent Co., Ltd.), east, tween-80(Tianjin and the safe chemical industry commerce and trade of Sheng company limited), dehydrated alcohol (Nanjing Chemistry Reagent Co., Ltd.), EGCG99%(Aladdin industrial Corporation), human consumption soybean separated protein powder (Gushen Biological Technology Group Co., Ltd.), glycerine (Hangzhou Mick chemical industry Instrument Ltd.), freshly freeze cod (being purchased from Wu-Mart), plate count agar (Hangzhou Basebio Bio-tech Co., Ltd.), trichoroacetic acid(TCA) (Rugao City chemical reagent limited-liability company), nutrient broth medium (Hangzhou microorganism reagent company limited), 2-thiobarbituricacidα-(Aladdin industrial Corporation) reagent is analytical pure, streptococcus aureus bacterial classification, Pseudomonas fluorescens bacterial classification, deionized water.
Embodiment 1
Formula: 3g soybean protein isolate, 1.8g glycerine, 50mL deionized water, the EGCG nanometer liposome 10mL of 5mg/mL.Technique is: by soybean protein isolate, glycerine, the evenly rear ultrasonic 20min of deionized water and stirring, after fully mixing, in 90 ℃ of thermostat water baths, heat 30 min, be cooled to room temperature, be poured over culture dish, and add EGCG nano lipsome liquid solution, after mixing, be placed in 56 ℃ of thermostatic drying chamber drying and forming-films.
Embodiment 2
Formula: 3g soybean protein isolate, 1.8g glycerine, 50mL deionized water, the EGCG nanometer liposome 10mL of 10mg/mL.Technique is: by soybean protein isolate, glycerine, the evenly rear ultrasonic 20min of deionized water and stirring, after fully mixing, in 90 ℃ of thermostat water baths, heat 30 min, be cooled to room temperature, be poured over culture dish, and add EGCG nano lipsome liquid solution, after mixing, be placed in 56 ℃ of thermostatic drying chamber drying and forming-films.
Embodiment 3
Formula: 3g soybean protein isolate, 1.8g glycerine, 50mL deionized water, the EGCG nanometer liposome 10mL of 15mg/mL.Technique is: by soybean protein isolate, glycerine, the evenly rear ultrasonic 20min of deionized water and stirring, after fully mixing, in 90 ℃ of thermostat water baths, heat 30 min, be cooled to room temperature, be poured over culture dish, and add EGCG nano lipsome liquid solution, after mixing, be placed in 56 ℃ of thermostatic drying chamber drying and forming-films.
The fresh-keeping antioxygenation evaluation of EGCG edible film
By fresh, freeze after cod homogeneous, make cod sample, with packing in centrifuge tube and seal after edible film parcel, experimental group is the edible film that contains EGCG nanometer liposome in the embodiment of the present invention 1-3, and blank group is not for containing the edible film of EGCG nanometer liposome.By experimental group and blank group of preservation at 4 ℃ in refrigerator.The contrast of group and blank group by experiment, the antioxidant effect of evaluation edible film.Experimental group is respectively the nanometer liposome that contains the EGCG that adds 5mg/mL, the nanometer liposome of the EGCG of 10mg/mL, the nanometer liposome of the EGCG of 15mg/mL.To EGCG edible film antioxygenation, evaluation is all divided into above these three concentration gradients.
The mensuration of cod sample pH value value
PH value with pH meter determination experiment group and blank group cod meat gruel, first takes and respectively organizes sample 5.00g, adds 50mL distilled water, with mortar, grinds evenly, and ultrasonic 10min, with filter paper filtering, gets filtrate, with pH meter, measures, and directly reads pH value.Cod meat gruel is preserved at 4 ℃ in refrigerator, METHOD FOR CONTINUOUS DETERMINATION one week.
The mensuration of TBA value
Adopt thiobarbituricacidα-method, measure the TBA value of cod.The cod sample that takes respectively 5g experimental group and blank group, adds 25mL5% trichoroacetic acid(TCA) (TCA), after ultrasonic homogeneous, filters.Get 5mL filtrate, add the TBA solution 5mL of 0.02 mol/L.Mixed solution, in (80 ± 1) ℃ water bath with thermostatic control heating 40min colour developing, is cooled to after room temperature 1h, measures 532nm and 600nm place absorbancy, with deionized water, return to zero.TBA value is the mda (mg/kg) in every kilogram of sample, by cod fats oxidn degree, evaluates the antioxidant effect that EGCG can food-film.Cod meat gruel sample is preserved at 4 ℃ in refrigerator, METHOD FOR CONTINUOUS DETERMINATION one week.
The mensuration of total number of bacterial colony
The national standard of measuring according to GB4789.1-2010 food microbiological analysis general provisions and GB4789.2-2010 total number of bacterial colony, cod sample to experimental group and blank group carries out respectively the mensuration of total number of bacterial colony, METHOD FOR CONTINUOUS DETERMINATION one week, evaluates by the difference of both total number of bacterial colony the antioxidant effect that EGCG can food-film.
The fungistatic effect of EGCG edible film to spoilage organism and pathogenic bacterium
A kind of important pathogenic bacteria of streptococcus aureus, can cause many severe infections, Pseudomonas fluorescens is a kind of spoilage organism, with reference to filter paper method, the fungistatic effect of research EGCG nanometer liposome edible film to spoilage organism and pathogenic bacterium, first, the EGCG nanometer liposome edible film of different concns and blank edible film are made to the sequin that diameter is 6mm with punch tool, be placed on the culture dish of inoculating respectively Pseudomonas fluorescens and streptococcus aureus, experimental group is respectively the nanometer liposome that contains the EGCG that adds 5mg/mL, the nanometer liposome of the EGCG of 10mg/mL, the edible film of the nanometer liposome of the EGCG of 15mg/mL, control group is not for adding the edible film of the nanometer liposome of EGCG.Do three parallel controls, by observing the size of antibacterial ring judge the fungistatic effect of EGCG edible film to spoilage organism and pathogenic bacterium.
The mensuration of total volatile basic nitrogen (TVB-N value)
Total volatile basic nitrogen is fishery products effects due to enzyme and bacterium in decay process, protein is decomposed and produce the alkaline nitrogenous substancess such as ammonia and amine, because this type of material has volatility, therefore can adopt Kjeldahl nitrogen determination nitrogen amount.Can, according to the measuring method of marine industry standard SC/T 3032-2007 total volatile basic nitrogen in fishery products, the total volatile basic nitrogen of experimental group and blank group be measured.Measuring principle: having under the condition of catalyzer, with vitriol oil sample digestion, organonitrogen is all transformed into inorganic ammonium salt, then under alkaline condition, ammonium salt is converted into ammonia, with water vapour, distillate and be that excessive acid solution absorbs, then with standard acidometric titration.
Take the rotten sample 10g of the homogeneous cod sample of the peeling of boning to the still tube of 750mL.Add 50mL deionized water in still tube, with hand rolling, mix, then add 1gMgO as defoamer, and be connected on distiller.In receiving flask, add the boric acid receiving liquid of 25-30mL2%, then select the hydrochloric acid titrand titration of 0.1mol.
(the milligram number of the contained total volatile basic nitrogen of W=100g sample wherein, the titration of T=sample consumes hydrochloric acid content, and B=blank assay consumes hydrochloric acid content, and N=hydrochloric acid mole number is used the salt standard acid solution of 0.1mol in test, thus N value 0.1, K=example weight g)
The mensuration of organoleptic feature
Aesthetic quality is the important content of food quality, by the mensuration of organoleptic feature, also can evaluate the fresh-keeping effect of EGCG edible film.Freezing cod is cut into small pieces, and every 10g, with after edible film parcel, packs sealing in centrifuge tube into.The edible film of experimental group parcel EGCG nanometer liposome, blank group is not for wrapping up the edible film of EGCG nanometer liposome.Sample all stores at 4 ℃ in refrigerator.The mensuration of organoleptic feature adopts point system, evaluation process is divided into meat tissue, body surface color and luster and smell three aspects:, by 7 subjective appreciation composition of personnel subjective appreciation groups, according to table 1, require to carry out comprehensive grading, net result is got three item rating sums, the shared scoring proportion of meat, color and luster, smell is identical, and total score value between 9 minutes (extremely fresh) and 0 minute (corruption completely), shows sample edible not at total score value for 6 minutes below.Judge once every day, and each group evaluation result is carried out to statistical study.
Because cod quality does not have national standard, the quality standard SC/T3116-2006 that freezes fish of fresh water fish slices that sensory evaluation scores standard is put into effect with reference to national aquatic products institute and the quality standard of other fish, as shown in following table 3.8.6, according to the fine or not situation of scoring item, according to four grades: good (3 minutes), better (2 minutes), in (1 minute), poor (0 minute) give a mark, every score value is between 0-3 divides, get a decimal, total points is removed a best result, one after minimum minute, average, retain a decimal.
The sensory evaluation repertory of table 1 cod
| Scoring item | Scoring requirement |
| Meat tissue | Closely flexible, clean mark, without water outlet stickiness |
| Body surface color and luster | Color and luster is normally glossy, without variable color, go out mould, the phenomenon of long spot |
| Smell | Smell is normal, free from extraneous odour |
Experimental result and analysis
Cod sample pH value measurement result
With pH meter, measure the pH value of the experimental group of 3 concentration gradients and the cod meat gruel of blank group, METHOD FOR CONTINUOUS DETERMINATION one week, result is as shown in Figure 1.Along with measuring the increase of number of days, all first there is the rear trend rising that declines in known pH value.
It is because acidifying appears in cod gruel because of corruption that pH value first declines, and may, owing to having produced the amine substances such as Trimethylamine 99, pH be raise again once again subsequently.As seen from the figure, the pH of the sample of the high edible film of EGCG nano lipsome body burden parcel declines slowly, and visible EGCG nanometer liposome edible film has the effect of anti-corrosive fresh-keeping, and the effect of effect and the concentration of EGCG nanometer liposome are proportionate.
The mensuration of the TBA value of cod sample
Adopt thiobarbituricacidα-method, the cod sample of the experimental group of 3 concentration gradients and blank group is first carried out to Deproteinization, and then by colorimetry, determine the value of TBA, experimental result is as Fig. 2.As seen from the figure, the value of the TBA of cod sample has significantly and increases at 2-5d, and the speed of fats oxidn is described.Control group is after 5 days, and the value of TBA presents the trend of slow decreasing, illustrates that fats oxidn has entered into the next stage from the primary stage.The rate of rise of experimental group TBA is considerably slower than control group explanation EGCG edible film and has certain fresh-keeping antioxidant effect, and the concentration of its effect and EGCG is proportionate within the specific limits, and the EGCG edible film of lower concentration is not good at the fresh-keeping effect in later stage.
The mensuration of total number of bacterial colony
According to national standard, choose
,
,
, these three suitable extent of dilution.The experimental group of 3 concentration gradients and control group are diluted to suitable concentration, after inoculation flat board, in the constant incubator of 30 ℃, cultivate 72h
3h.If blank flat board during without colony growth, is counted the colony number in optimum range, experimental result is as shown in Fig. 3.Visible total number of bacterial colony, along with the increase of time, increases more and more faster.The total number of bacterial colony of experimental group is starkly lower than control group, can prove that the insurance antioxidant effect of EGCG edible film is better, and effect becomes positive correlation with EGCG concentration.
The fungistatic effect of EGCG edible film to spoilage organism and pathogenic bacterium
The typical spoilage organism of fish is pseudomonas, chooses pseudomonas herein and inoculates as spoilage organism, detect the restraining effect of EGCG edible film to it, and streptococcus aureus inoculates as pathogenic bacterium.Choose the edible film of EGCG concentration of 5mg/mL, 10mg/mL, 15mg/mL as experimental group, with the edible film that there is no an EGCG as a control group, the filter paper that replaces soak medicine with edible film sequin, be placed in the culture dish of having inoculated bacterium, under the condition of 37 ℃, cultivate a night, the appearance situation of observing antibacterial ring, experimental result is as shown in table 2.
The fungistatic effect of table 2 EGCG nanometer liposome edible film to spoilage organism and pathogenic bacterium
Note: X represents not occur antibacterial ring, the diameter that in table, numerical value is antibacterial ring
The mensuration of total volatile basic nitrogen (TVB-N value)
Total volatile basic nitrogen (TVB-N) comprises Trimethylamine 99, dimethylamine and Ammonia etc., and it is the important indicator of evaluating flesh of fish degree of spoilage.Measurement result as shown in Figure 4.As seen from the figure, there is substrate value in the total volatile basic nitrogen of cod sample, and this may be relevant with the non-protein nitrogen(NPN) in the flesh of fish, and this is relevant with the kind of fish, age, feeding patterns etc.The experimental group of EGCG nanometer liposome edible film all has certain fresh-keeping effect, and at the storage initial stage, fresh-keeping effect is not obvious, and the experimental group effect difference of variant EGCG concentration is little.Storing the later stage, in certain limit, the EGCG concentration of the fresh-keeping effect of cod and edible film is proportionate.
The mensuration of organoleptic feature
By 7 subjective appreciation composition of personnel subjective appreciation groups, the cod sample of experimental group and blank group is judged to marking, each project is removed a best result, averages after minimum minute for one, and the statistics obtaining is as shown in table 3.As seen from table, the aesthetic quality of cod sample presents downward trend along with storing the growth of number of days, and the trend of bad change is more and more obvious, control group edible not completely in the time of the 6th day, and meat deliquescing, color and luster flavescence is dimmed, sends out raw meat smelly.And the experimental group of EGCG nanometer liposome edible film is than control group, there is good sensory evaluation scores, visible EGCG nanometer liposome edible film has certain fresh-keeping effect, and within the specific limits, the nanometer liposome edible film of higher EGCG concentration has more obvious effect for Shelf-life.
Table 3 sense organ is measured table
Conclusion: the present invention by arrange 5mg/mL, 10mg/mL, 15mg/mL EGCG nanometer liposome edible film experimental group and not containing the control group of the edible film of EGCG nanometer liposome, parcel cod sample, under the refrigerator of 4 ℃, refrigerate, by measure the indexs such as pH value, TBA value, TVB-N value, sensory evaluation, microorganism to the preparation technology of EGCG nanometer liposome edible film with and oxidation resistanct fresh-keeping effect be studied.Research shows, EGCG nanometer liposome edible film has good oxidation resistanct fresh-keeping effect.And the concentration positive correlation of the antioxidant effect of EGCG nanometer liposome edible film and EGCG within the specific limits.
In microbiological indicator, the detection of the spoilage organism that is representative by the pathogenic bacterium that are representative to total number of bacterial colony, the streptococcus aureus of take and the Pseudomonas fluorescens of take, proof EGCG nanometer liposome edible film has good corrosion-resistanting fresh-keeping effect, can extend the shelf-lives of product.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any modifications of doing within the spirit and principles in the present invention, be equal to and replace and improvement etc., within being all included in protection scope of the present invention.
Claims (6)
1. an EGCG nanometer liposome edible film, is characterized in that its raw material by following parts by weight is prepared from: 1-5 parts of soybean protein isolates, 1.5-2 parts of glycerine, 40-60 parts of deionized waters, 0.05-0.15 part of EGCG nanometer liposome.
2. a kind of EGCG nanometer liposome edible film as claimed in claim 1, it is characterized in that its raw material by following parts by weight is prepared from: 2-4 parts of soybean protein isolates, 1.7-1.9 parts of glycerine, 45-55 parts of deionized waters, 0.1-0. 15 part of EGCG nanometer liposome.
3. a kind of EGCG nanometer liposome edible film as claimed in claim 1, is characterized in that its raw material by following parts by weight is prepared from: 3 parts of soybean protein isolates, 1.8 parts of glycerine, 50 parts of deionized waters, 0.15 part of EGCG nanometer liposome.
4. a kind of EGCG nanometer liposome edible film as claimed in claim 1, is characterized in that described EGCG nanometer liposome is that concentration is the EGCG nano lipsome liquid solution of 5-15mg/ml.
5. the preparation method of a kind of EGCG nanometer liposome edible film as described in any one in claim 1 to 4, it is characterized in that comprising the steps: soybean protein isolate, glycerine, deionized water and stirring are carried out after evenly ultrasonic, after fully mixing, in thermostat water bath, heat, be cooled to room temperature, add EGCG nano lipsome liquid solution, after mixing, be placed in thermostatic drying chamber drying and forming-film.
6. the preparation method of a kind of EGCG nanometer liposome edible film as claimed in claim 5, it is characterized in that comprising the steps: soybean protein isolate, glycerine, deionized water and stirring are carried out to ultrasonic 20min after evenly, after fully mixing, in 90 ℃ of thermostat water baths, heat 30min, be cooled to room temperature, add EGCG nano lipsome liquid solution, after mixing, be placed in 56 ℃ of thermostatic drying chamber drying and forming-films.
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| CN106633209A (en) * | 2016-10-13 | 2017-05-10 | 湖北科亿华科技有限公司 | Edible film and industrial preparation method thereof |
| CN109464298A (en) * | 2018-11-20 | 2019-03-15 | 江南大学 | A kind of preparation method and EGCG lipoid plastid gel of EGCG lipoid plastid gel |
| CN110731500A (en) * | 2019-10-15 | 2020-01-31 | 厦门众银润博生物科技有限公司 | Production method of edible film and fried food containing stuffing produced by edible film |
| CN112029297A (en) * | 2020-09-02 | 2020-12-04 | 东北农业大学 | Method for preparing antibacterial and antioxidant packaging film by using eggshell membrane enzymolysis peptide composite soybean protein |
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| CN104824813A (en) * | 2015-05-18 | 2015-08-12 | 肥东联湾家庭农场 | Film-coated feed seasoned and prepared by fresh fish skin and preparation method of film-coated feed |
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| CN109464298B (en) * | 2018-11-20 | 2021-10-26 | 江南大学 | Preparation method of EGCG (epigallocatechin gallate) liposome-like gel and EGCG liposome-like gel |
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| CN112029297A (en) * | 2020-09-02 | 2020-12-04 | 东北农业大学 | Method for preparing antibacterial and antioxidant packaging film by using eggshell membrane enzymolysis peptide composite soybean protein |
| CN115399481A (en) * | 2022-07-21 | 2022-11-29 | 江苏集萃先进高分子材料研究所有限公司 | Functional edible film loaded with probiotics and preparation method thereof |
| CN115399481B (en) * | 2022-07-21 | 2023-08-22 | 江苏集萃先进高分子材料研究所有限公司 | Functional edible film loaded with probiotics and preparation method thereof |
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