CN106665815B - Application of modified chitosan in fresh-keeping of fresh-cut kiwi fruits and fresh-keeping method - Google Patents
Application of modified chitosan in fresh-keeping of fresh-cut kiwi fruits and fresh-keeping method Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
Abstract
The application of the modified chitosan in fresh-keeping of fresh-cut kiwi fruits and a fresh-keeping method thereof are characterized in that a chitosan solution and a glucose solution are uniformly mixed, high-pressure treatment is carried out for 5-30 min at 121 ℃, and a modified chitosan solution CGC is obtained after cooling; the CGC is used for coating, so that the quantity of mesophilic bacteria, psychrophilic bacteria, microzyme and mould in a sample is obviously inhibited, the respiration rate of fresh-cut kiwi fruits is obviously inhibited, and the basal metabolism of the fresh-cut kiwi fruits is reduced, so that the fresh-cut kiwi fruits keep higher pulp hardness, soluble solid and titratable acid content; meanwhile, the CGC treatment also obviously reduces the loss of the nutrient components of the kiwi fruit, effectively preserves the contents of chlorophyll, ascorbic acid and total phenols in the pulp tissue of the fresh-cut kiwi fruit, and ensures that the fresh-cut kiwi fruit keeps higher antioxidant activity.
Description
Technical Field
The invention belongs to the technical field of fruit and vegetable processing, and particularly relates to application of modified chitosan in fresh-keeping of fresh-cut kiwi fruits and a fresh-keeping method.
Background
The kiwi fruit has the advantages of fragrant and unique flavor, juicy fruits, emerald green pulp, tender texture, fragrant smell, good taste, high nutritional value and good health care effect, and is popular with consumers. The fruits contain a large amount of organic substances such as sugar, protein, amino acid and the like and a plurality of vitamins and mineral substances which are necessary for human bodies, and particularly, the content of vitamin C is the highest and far exceeds that of oranges, apples and pears, so the fruits have ' king of fruits ' and ' VCThe reputation of "Zhi Guang", and also has great medicinal value in the aspects of improving the immunity of the organism, resisting cancer, resisting mutation, reducing blood pressure and blood fat and the like.
In recent years, with the rapid development of food industry and the continuous acceleration of the pace of life of people, fresh-cut kiwifruits are favored by food processing enterprises and numerous consumers due to the characteristics of convenience, nutrition, no public nuisance and the like, and show huge market potential. Fresh-cut fruits and vegetables, also called lightly processed fruits and vegetables, semi-processed fruits and vegetables, are instant processed fruits and vegetables which are prepared by using fresh fruits and vegetables as raw materials through the processing processes of cleaning, peeling, cutting or slicing, trimming, packaging, keeping refrigeration and the like. The fresh-cut kiwi fruits not only keep the nutrition, flavor and freshness of kiwi fruits, but also improve the convenience of eating, food matching and decoration. However, the fresh-cut kiwi fruits are exposed to air, easily cause microbial contamination, and rapidly senesce, fade, and deteriorate, which greatly shortens the shelf life thereof. Therefore, an effective fresh-cut kiwi fruit preservation method is sought, and the method has important practical significance for improving the storage quality and prolonging the shelf life of the fresh-cut kiwi fruit.
At present, low-temperature refrigeration, irradiation treatment, modified atmosphere storage, ultraviolet irradiation, ozone treatment, heat shock treatment and the like are reported to be used for storage and fresh keeping of fresh-cut kiwi fruits. However, fresh-cut kiwifruits can generate bitter taste in the refrigeration process to influence the edible taste. Radiation treatment is suspected to potentially pose a hazard to human health. The controlled atmosphere storage requires a large amount of manpower and material resources, which undoubtedly increases the production cost. The ultraviolet ray treatment and the heat shock treatment were effective only in reducing the microbial population at the initial stage of storage, while the sodium hypochlorite solution treatment and the ozone water treatment were not significant in reducing the microbial population. These existing limitations easily cause poor storage quality and low commodity value of fresh-cut kiwi fruits, and seriously affect the acceptance of consumers.
Disclosure of Invention
The invention aims to provide an application of modified chitosan in fresh-keeping of fresh-cut kiwi fruits and a fresh-keeping method, which can solve the technical problems that the fresh-cut kiwi fruits are not storage-resistant, are easy to lose water, soften, rot and deteriorate, and are simple and convenient to operate.
In order to achieve the aim, the fresh-cut kiwi fruit preservation method comprises the following steps:
1) soaking picked kiwi fruits in a sodium hypochlorite solution for sterilization, and rinsing with water;
2) peeling, removing head and tail of the sterilized kiwi fruit;
3) preparing a chitosan solution with the mass concentration of 0.1-2% by taking a glacial acetic acid solution with the mass concentration of 0.5% as a solvent, and adjusting the pH value of the solution to be 6;
4) mixing chitosan solution and glucose solution with mass concentration of 0.1-2% according to the proportion of 1: 1-3, performing high-pressure treatment at 121 ℃ for 5-30 min, and cooling to obtain a modified chitosan solution;
5) soaking the kiwi fruits processed in the step 2) in the modified chitosan solution obtained in the step 4) for 1-5 min, and then airing at room temperature to obtain fresh-cut kiwi fruits.
The concentration of the sodium hypochlorite solution is 10-20 mL/L, and the soaking time is 5-10 min.
The peeling adopts a stainless steel peeler.
The dried fresh-cut kiwi fruits are packaged by a low-density polyethylene film and then stored at low temperature.
The modified chitosan in the preservation method is applied to preservation of fresh-cut kiwi fruits.
The modified chitosan is applied to inhibiting the quantity of various microorganisms in the fresh-keeping of fresh-cut kiwi fruits.
The modified chitosan is applied to reducing the basal metabolism, keeping the pulp hardness and soluble solid content, titratable acid content and water content of fresh-cut kiwi fruits in preservation.
The modified chitosan can be used for effectively preserving the contents of ascorbic acid, chlorophyll, carotenoid and total phenol in pulp tissues and the antioxidant activity in the fresh-keeping of fresh-cut kiwifruits.
Compared with the prior art, the invention has the following beneficial technical effects:
the modified chitosan provided by the invention is applied to the preservation of fresh-cut kiwi fruits, and has the advantages of convenient operation and obvious effect. The modified chitosan obviously reduces the microbial quantity and water loss of the fresh-cut kiwi fruits in the storage process, inhibits the respiration rate of the fresh-cut kiwi fruits, and reduces the basic metabolism of the fresh-cut kiwi fruits. This allows fresh-cut kiwifruit to maintain high pulp hardness, soluble solids and titratable acid content. Meanwhile, the modified chitosan treatment also obviously reduces the loss of the nutrient components of the fresh-cut kiwi fruits and effectively preserves the contents of ascorbic acid and total phenols in the pulp tissues.
The modified chitosan treatment obviously improves the activity of antioxidase of the fresh-cut kiwi fruits, inhibits the accumulation of active oxygen in tissues of the fresh-cut kiwi fruits, protects the integrity of cell membranes and delays the maturation and aging process of the fresh-cut kiwi fruits. Can be used for keeping fresh of fresh-cut kiwi fruits.
Detailed Description
The present invention will be described in further detail with reference to specific examples.
The chitosan is obtained by deacetylating chitin widely existing in nature, and has a chemical name of polyglucosamine (1-4) -2-amino-B-D glucose. Chitosan has antibacterial activity and antioxidant activity, and can be widely used in the fields of medicine, food, chemical industry, cosmetics, water treatment, metal extraction and recovery, biochemistry, biomedical engineering, etc. Meanwhile, chitosan is used as a thickening agent and a coating agent and listed in the national food additive use standard GB-2760. The modified chitosan (CGC) obtained by Maillard reaction has the same film forming property as chitosan, but has better antibacterial and antioxidant activity than chitosan.
The application of the CGC in fresh-cut kiwi fruit preservation and the preservation method thereof are provided by the invention, and the CGC is convenient to operate and has an obvious effect in fresh-cut kiwi fruit preservation.
Example 1
Taking Haiword kiwi fruit as an example, the following treatments are carried out:
1) selecting kiwi fruits: selecting well-developed kiwi fruits without mechanical damage;
2) chemical sterilization: performing sodium hypochlorite sterilization treatment on the selected fresh fruits, wherein the concentration of a sodium hypochlorite solution for sterilization is 20mL/L, the soaking treatment time is 5min, and then rinsing the fruits by using flowing water;
3) removing the peel of the skin by a stainless steel peeler, and removing the head and the tail of the skin;
4) preparing a chitosan solution: preparing chitosan solutions with the mass concentration of 0.1%, 0.5%, 1%, 1.5% and 2% by taking a glacial acetic acid solution with the mass concentration of 0.5% as a solvent, and adjusting the pH value of the solution to 6;
5) preparing a CGC treatment solution: respectively and uniformly mixing chitosan solutions with the mass concentrations of 0.1%, 0.5%, 1%, 1.5% and 2% with a glucose solution with the mass concentration of 1% according to the mass ratio of 1:1, carrying out high-pressure treatment at 121 ℃ for 15min, and cooling to obtain a CGC solution;
6) CGC treatment: soaking the kiwifruits processed in the steps 2) and 3) in the CGC solution obtained in the step 5) for 2min, and then airing the surface moisture of the fruits at room temperature;
7) bagging and storing: and (3) filling the fresh-cut kiwi fruits with the air-dried surface moisture into a low-density polyethylene film packaging bag, and then storing at 4 ℃.
The fresh-cut kiwi fruits coated with different CGCs are packaged by using low-density polyethylene film packaging bags, stored at 4 ℃ for 12 days, and the influence of the fresh-cut kiwi fruits on the microbial quantity is measured. Fresh-cut kiwifruit soaked in clear water was used as a control.
The results are shown in the following table:
this example shows that: after 12 days of storage, the numbers of mesophilic bacteria, psychrophilic bacteria, and mold and yeast of the control fresh-cut kiwi fruit were 5.08, 4.30, and 5.15log respectively10CFU g-1. The microbial count of the fresh-cut kiwifruits coated with the CGC obtained by 0.1% of chitosan is similar to that of a control group, the microbial count of the fresh-cut kiwifruits coated with the CGC obtained by 0.5% of chitosan and 1% of chitosan is reduced compared with that of the control group, and the CGC effect obtained by 1% of chitosan is more obvious. The microbial count of the CGC coated fresh-cut kiwifruits obtained with 1.5% and 2% chitosan promoted the growth and reproduction of the microbes. Based on the above results, 1% chitosan was the optimal concentration to obtain CGC.
Example 2
Taking Haiword kiwi fruit as an example, the following treatments are carried out:
1) selecting kiwi fruits: selecting well-developed kiwi fruits without mechanical damage;
2) physical sterilization: performing sodium hypochlorite sterilization treatment on the selected fresh fruits, wherein the concentration of a sodium hypochlorite solution for sterilization is 20mL/L, the soaking treatment time is 5min, and then rinsing the fruits by using flowing water;
3) peeling the kiwi fruits treated in the step 2) by using a stainless steel peeler;
4) preparing a chitosan solution: preparing a chitosan solution with the mass concentration of 1% by taking a glacial acetic acid solution with the mass concentration of 0.5% as a solvent, and adjusting the pH value of the solution to 6;
5) preparing a CGC treatment solution: uniformly mixing a chitosan solution with the mass concentration of 1% with glucose solutions with the mass concentrations of 0.1%, 0.5%, 1.0%, 1.5% and 2% according to the mass ratio of 1:2, carrying out high-pressure treatment at 121 ℃ for 15min, and cooling to obtain a CGC solution;
6) CGC treatment: soaking the kiwifruits processed in the steps 2) and 3) in the CGC solution obtained in the step 5) for 2min, and then airing the surface moisture of the fruits at room temperature;
7) bagging and storing: and (3) filling the fresh-cut kiwi fruits with the air-dried surface moisture into a low-density polyethylene film packaging bag, and then storing at 4 ℃.
Packaging fresh-cut kiwi fruits coated with different CGCs in low-density polyethylene film packaging bags, storing at 4 deg.C for 12 days, and measuring respiration rate, hardness and water content. Fresh-cut kiwifruit soaked in clear water was used as a control.
The results are shown in the following table:
this example shows that: after CGC films obtained by glucose with different concentrations are coated, the storage quality of fresh-cut kiwi fruits has certain difference. It can be found from experiments that too low and too high a glucose concentration promotes the aging process, which is not favorable for maintaining the storage quality. At a glucose concentration of 1%, the respiration rate of the kiwi fruit is significantly lower than other concentrations, and higher fruit firmness and moisture content are maintained, so that 1% glucose is the optimal concentration for obtaining CGC.
Example 3
Taking Haiword kiwi fruit as an example, the following treatments are carried out:
1) selecting kiwi fruits: selecting well-developed kiwi fruits without mechanical damage;
2) physical sterilization: performing sodium hypochlorite sterilization treatment on the selected fresh fruits, wherein the concentration of a sodium hypochlorite solution for sterilization is 20mL/L, the soaking treatment time is 5min, and then rinsing the fruits by using flowing water;
3) peeling the kiwi fruits treated in the step 2) by using a stainless steel peeler;
4) preparing a chitosan solution: preparing a chitosan solution with the mass concentration of 1% by taking a glacial acetic acid solution with the mass concentration of 0.5% as a solvent, and adjusting the pH value of the solution to 6;
5) preparing a CGC treatment solution: uniformly mixing a 1% chitosan solution and a 1.0% glucose solution according to a mass ratio of 1:3, respectively carrying out high-pressure treatment at 121 ℃ for 5min, 10min, 15min, 20min, 25min and 30min, and cooling to obtain a CGC solution;
6) CGC treatment: soaking the kiwifruits processed in the steps 2) and 3) in the CGC solution obtained in the step 5) for 2min, and then airing the surface moisture of the fruits at room temperature;
7) bagging and storing: and (3) filling the fresh-cut kiwi fruits with the air-dried surface moisture into a low-density polyethylene film packaging bag, and then storing at 4 ℃.
The fresh-cut kiwi fruits coated with different CGCs are packaged in low-density polyethylene film packaging bags, stored at 4 ℃ for 12 days, and the influence of the fresh-cut kiwi fruits on the content of soluble solid matters and titratable acid is measured.
The results are shown in the following table:
this example shows that: the storage effect of the CGC coated kiwi fruit obtained by different high-pressure treatment time has certain difference. According to experiments, when the high-pressure treatment time is 15min, the content of soluble solids and titratable acid of the CGC coated fresh-cut kiwi fruit is obviously reduced compared with that of 5min and 10min, which shows that the CGC obtained when the high-pressure treatment time is 15min is beneficial to inhibiting the fruit and aging process. When the high-pressure treatment time is 20min, 25min and 30min, the soluble solid and titratable acid content of the CGC coated fresh-cut kiwi fruit is not different from the 15min high-pressure treatment time, and the optimal high-pressure treatment time is determined to be 15min in view of energy saving.
Example 4
Taking Haiword kiwi fruit as an example, the following treatments are carried out:
1) selecting kiwi fruits: selecting well-developed kiwi fruits without mechanical damage;
2) physical sterilization: performing sodium hypochlorite sterilization treatment on the selected fresh fruits, wherein the concentration of a sodium hypochlorite solution for sterilization is 20mL/L, the soaking treatment time is 5min, and then rinsing the fruits by using flowing water;
3) peeling the kiwi fruits treated in the step 2) by using a stainless steel peeler;
4) preparing a chitosan solution: preparing a chitosan solution with the mass concentration of 1% by taking a glacial acetic acid solution with the mass concentration of 0.5% as a solvent, and adjusting the pH value of the solution to 6;
5) preparing a CGC treatment solution: uniformly mixing a chitosan solution with the mass concentration of 1% and a glucose solution with the mass concentration of 1.0% according to the mass ratio of 1:1.5, carrying out high-pressure treatment at 121 ℃ for 15min, and cooling to obtain a CGC solution;
6) CGC treatment: soaking the kiwifruits processed in the steps 2) and 3) in the CGC solution obtained in the step 5) for 1min, 2min, 3min, 4min and 5min respectively, and then airing the surface moisture of the fruits at room temperature;
7) bagging and storing: and (3) filling the fresh-cut kiwi fruits with the air-dried surface moisture into a low-density polyethylene film packaging bag, and then storing at 4 ℃.
The fresh-cut kiwi fruits coated with different CGCs are packaged in low-density polyethylene film packaging bags, stored at 4 ℃ for 12 days, and the influence of the fresh-cut kiwi fruits on the chlorophyll content and the ascorbic acid content is measured.
The results are shown in the following table:
this example shows that: the storage quality of kiwi fruits can be influenced to a certain extent by different CGC soaking times. According to experiments, when the soaking time is 2min, the chlorophyll and ascorbic acid content of the kiwi fruit is obviously higher than that of other treatment times. Therefore, the optimum soaking time for the CGC to soak the coating film is 2 min.
Example 5
Taking Haiword kiwi fruit as an example, the following treatments are carried out:
1) selecting kiwi fruits: selecting well-developed kiwi fruits without mechanical damage;
2) physical sterilization: performing sodium hypochlorite sterilization treatment on the selected fresh fruits, wherein the concentration of a sodium hypochlorite solution for sterilization is 20mL/L, the soaking treatment time is 5min, and then rinsing the fruits by using flowing water;
3) peeling the kiwi fruits treated in the step 2) by using a stainless steel peeler;
4) preparing a chitosan solution: preparing a chitosan solution with the mass concentration of 1% by taking a glacial acetic acid solution with the mass concentration of 0.5% as a solvent, and adjusting the pH value of the solution to 6;
5) preparing a CGC treatment solution: uniformly mixing a chitosan solution with the mass concentration of 1% and a glucose solution with the mass concentration of 1.0% according to the mass ratio of 1:2.5, carrying out high-pressure treatment at 121 ℃ for 15min, and cooling to obtain a CGC solution;
6) CGC treatment: soaking the kiwifruits processed in the steps 2) and 3) in the CGC solution obtained in the step 5) for 2min, and then airing the surface moisture of the kiwifruits at room temperature;
7) bagging and storing: and (3) filling the fresh-cut kiwi fruits with the air-dried surface moisture into a low-density polyethylene film packaging bag, and then storing at 4 ℃.
The fresh-cut kiwi fruits coated with different CGCs are packaged in low-density polyethylene film packaging bags, stored at 2 ℃, 4 ℃, 6 ℃, 8 ℃ and 10 ℃ for 12 days respectively, and the influence of the fresh-cut kiwi fruits on the total phenol content and the antioxidant activity is measured.
The results are shown in the following table:
this example shows that: under different storage temperatures, the storage quality of the CGC-coated fresh-cut kiwi fruits has certain difference. According to experiments, when the storage temperature is 2-4 ℃, the total phenol content and the antioxidant activity of the kiwi fruit are obviously higher than those of other storage temperatures, but more energy consumption is required for cooling when the temperature is controlled to be 2 ℃, and the optimal storage temperature is 4 ℃ in combination with practical application.
Claims (6)
1. A fresh-keeping method of fresh-cut kiwi fruits is characterized by comprising the following steps: the method comprises the following steps:
1) soaking picked kiwi fruits in a sodium hypochlorite solution for sterilization, and rinsing with water;
2) peeling, removing head and tail of the sterilized kiwi fruit;
3) preparing a chitosan solution with the mass concentration of 0.1-2% by taking a glacial acetic acid solution with the mass concentration of 0.5% as a solvent, and adjusting the pH value of the solution to be 6;
4) mixing chitosan solution and glucose solution with mass concentration of 0.1-2% according to the proportion of 1: 1-3, performing high-pressure treatment at 121 ℃ for 5-30 min, and cooling to obtain a modified chitosan solution;
5) soaking the kiwi fruits processed in the step 2) in the modified chitosan solution obtained in the step 4) for 1-5 min, and then airing at room temperature to obtain fresh-cut kiwi fruits.
2. The method of claim 1, wherein the fresh-cut kiwifruit is selected from the group consisting of: the concentration of the sodium hypochlorite solution is 10-20 mL/L, and the soaking time is 5-10 min.
3. The method of claim 1, wherein the fresh-cut kiwifruit is selected from the group consisting of: the peeling adopts a stainless steel peeler.
4. The method of claim 1, wherein the fresh-cut kiwifruit is selected from the group consisting of: the dried fresh-cut kiwi fruits are packaged by a low-density polyethylene film and then stored at low temperature.
5. The use of the modified chitosan in the preservation of fresh-cut kiwi fruits according to claim 1, wherein the modified chitosan is selected from the group consisting of: the modified chitosan is applied to inhibiting the quantity of various microorganisms in the fresh-keeping of fresh-cut kiwi fruits; the modified chitosan can be used for effectively preserving the contents of ascorbic acid, chlorophyll, carotenoid and total phenol in pulp tissues and the antioxidant activity in the fresh-keeping of fresh-cut kiwifruits.
6. The use of the modified chitosan of claim 5 in the preservation of fresh-cut kiwifruit, wherein the modified chitosan is used in the preservation of fresh-cut kiwifruit to reduce basal metabolism, maintain pulp hardness and soluble solids, titratable acid content, and moisture content.
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| CN104757102A (en) * | 2015-04-23 | 2015-07-08 | 四川省农业科学院农产品加工研究所 | Fresh-cut processing and fresh-keeping method for Chinese gooseberry fruits |
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| CN104757102A (en) * | 2015-04-23 | 2015-07-08 | 四川省农业科学院农产品加工研究所 | Fresh-cut processing and fresh-keeping method for Chinese gooseberry fruits |
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