CN108782735B - Nano liposome for dry-cured ham preservation and preparation method thereof - Google Patents

Nano liposome for dry-cured ham preservation and preparation method thereof Download PDF

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CN108782735B
CN108782735B CN201810617739.5A CN201810617739A CN108782735B CN 108782735 B CN108782735 B CN 108782735B CN 201810617739 A CN201810617739 A CN 201810617739A CN 108782735 B CN108782735 B CN 108782735B
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ham
oil
dry
sodium
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CN108782735A (en
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曹锦轩
潘道东
王联潮
周光宏
王虎虎
席军
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Ningbo University
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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
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • 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 invention discloses a nano liposome for keeping ham fresh by dry pickling and a preparation method thereof, which are characterized in that the nano liposome comprises the following raw materials: heating 10-15mg of black pepper essential oil, 22.5mg of soybean lecithin, 12mg of lard, 5mg of camphor and 5mg of menthol to 35 ℃, dissolving in 9ml of olive oil, shaking up, performing rotary evaporation at 35 ℃, and adding 9ml of diethyl ether for dissolving; dissolving 5-10mg of wall-broken pollen extract, 5-10mg of sodium citrate, 5-10mg of potassium lactate, 5-10mg of sodium polyphosphate, 1mg of alpha-olefin sulfonate, 1mg of Tween and 0.2mg of sodium cholate in 3ml of PBS buffer solution, pouring into an oil phase ether solution, sequentially homogenizing in vacuum, performing ultrasonic treatment, centrifuging, taking a middle water phase part, performing rotary evaporation, filtering by using a microporous filter membrane filter, and taking a filtrate.

Description

Nano liposome for dry-cured ham preservation and preparation method thereof
Technical Field
The invention belongs to the technical field of meat preservation, and particularly relates to a nano liposome for ham preservation and a preparation method thereof.
Background
The dry-cured ham is the most unique traditional livestock food in the Mediterranean region, such as Serrano and Iberian Spanish, Parma Italy and Bayonne ham of Faland, Jinhua ham and Xuanwei ham, which are the most traditional animal products of Chinese nationality, and is also the famous overseas and overseas. For a long time, the spoilage of dry-cured ham causes great economic loss to the ham industry, so the dry-cured ham is highly valued by people in domestic and foreign industries. Myoglobin is easy to oxidize in the production process of dry-cured ham, so that the product is faded, and excessive oxidation of fat and protein causes flavor deterioration; meanwhile, the serious surface water loss in the production process causes high salt content, low water content and poor palatability of the product. Under certain conditions, a plurality of microorganisms, such as micrococcus, lactic acid bacteria, mold and yeast, can multiply inside or on the surface of the dry-cured ham, so that the dry-cured ham is rotten and deteriorated. The safety of the ham is seriously threatened by the generation of harmful substances such as putrefying microorganisms, nitrosamine, biogenic amine and the like, and the quality of the dry-cured ham is influenced.
Antioxidants are currently the most widely used and more effective means of inhibiting lipid oxidation, and the food industry mainly uses artificially synthesized antioxidants BHA and BHT to be added in meat products to resist oxidation, however, the safety of chemically synthesized antioxidants is always in doubt. Animal experiments show that the artificially synthesized antioxidant has certain toxicity and carcinogenic effect, and the use of the synthesized antioxidant is forbidden in countries such as the United states, Europe and the like. Therefore, the extraction of antioxidant ingredients from natural products has been one of the hot spots in the research field of food industry in meat products.
Pollen (polen) is a plant male gametophyte, exists in a male pollen sac, has the characteristics of low fat and high protein, contains various nutrient substances required by human survival, such as various vitamins, enzymes, trace elements, bioactive substances and the like, is called pollen as a nutrient concentrate, a complete nutrient source and a highly concentrated 'micro-nutrient bank' of plants, and is known as a 'complete nutrient'. The lotus powder is the essence of lotus collected by bees, is a pollution-free pure natural product, is called the best product in bee pollen, and has the effects of preventing and treating cardiovascular and cerebrovascular diseases, reducing blood fat, regulating the nervous system, promoting sleep, improving the immunity of the organism, resisting fatigue and the like. The substances with antioxidant activity in the lotus powder comprise flavonoids, phytosterol, carotene, lycopene, vitamins, trace elements such as selenium and the like, related researches show that the flavonoids in the lotus powder comprise alpha-terpineol, linalool, alpha-terpineol, jasmone, flavonol, quercetin and the like, and the flavonoid compounds not only have the functions of resisting bacteria, viruses, inflammation and allergy, relaxing blood vessels, but also have the functions of inhibiting lipid and protein peroxidation. Food oxidation is mainly caused by excessive active oxygen and free radicals in the body, and the antioxidant active ingredients in the pollen can effectively eliminate the active oxygen and the free radicals, so that the oxidative damage is reduced.
Pepper (Pepper), known under the school name Piper nigrum L, is a flowering vine of the Piperaceae family, made by drying spherical berries of the Piperaceae family, called black Pepper with black pericarp. The Black Pepper Essential Oil (BPEO) is colorless to light amber clear liquid, has soft pepper characteristic aroma, mellow and thick flavor and natural freshness, and has the functions of deodorization, corrosion prevention and oxidation resistance together with the faint scent and spicy flavor of black pepper endowed by other volatile components. The black pepper essential oil contains piperine, limonene, caryophyllene, phellandrene, caryophyllene and other components, and can inhibit bacteria, improve food fragrance, promote gastrointestinal peristalsis and accelerate blood circulation; the preservative is hot and pungent in taste, has the effects of warming middle-jiao to dispel cold, descending qi and dissolving phlegm, has the characteristics of low residue, low toxic and side effects, no pollution and the like, and is a good natural food preservative in meat products. At present, researches on the black pepper essential oil mainly focus on the aspects of chemical components, oxidation resistance and antibacterial activity of the black pepper essential oil, and an effective solution for the problem that the industrial practical application is limited due to strong volatility of the black pepper essential oil is not available.
The coating method is a quality improvement method commonly used in the ham processing process at present, and the method is to cover a layer of barrier medium on the surface of a ham in a mature period so as to reduce the contact of semi-membranous muscles of the ham with the outside, thereby reducing the water loss of the semi-membranous muscles and maintaining the stable quality of the semi-membranous muscles and biceps femoris muscles of the ham. Animal and vegetable oil coatings, starch coatings and chitosan coatings are common coating media in ham, but the effects of the animal and vegetable oil coatings, the starch coatings and the chitosan coatings on inhibiting lipid oxidation and microbial growth of the ham are relatively small. The liposome is a bilayer closed vesicle formed by self-assembling amphiphilic phospholipid in a water phase, and is widely applied to industries such as medicines, foods and the like due to the protection and barrier effect. At present, no relevant research report of the combination of the black pepper essential oil and the wall-broken pollen active extract nanoliposome is found at home and abroad.
Disclosure of Invention
The invention aims to solve the technical problem of providing the nano liposome which has good dispersibility, high stability and good antioxidation effect when being coated on the surface of ham and is used for dry-cured ham preservation and the preparation method thereof.
The technical scheme adopted by the invention for solving the technical problems is as follows: a nano liposome for keeping ham fresh in dry pickling comprises the following raw materials in percentage by weight: the mixing proportion of the wall-broken lotus powder extract, the black pepper essential oil, lecithin, lard, camphor, menthol, olive oil, sodium citrate, potassium lactate, sodium polyphosphate, alpha-olefin sulfonate, tween-80, sodium cholate, diethyl ether and PBS buffer solution is 5-10 mg: 10-15 mg: 22.25 mg: 12 mg: 5 mg: 5 mg: 9 ml: 5-10 mg: 5-10 mg: 5-10 mg: 1 mg: 1 mg: 0.2 mg: 9 ml: 3 ml.
The preparation method of the nano liposome for keeping the ham fresh by dry pickling specifically comprises the following steps:
(1) weighing 10-15mg of black pepper essential oil, 22.5mg of soybean lecithin, 12mg of lard oil, 5mg of camphor and 5mg of menthol, heating to 35 ℃, dissolving in 9ml of olive oil, shaking uniformly to fully dissolve the olive oil, performing rotary evaporation at 35 ℃ until a layer of uniform light yellow membrane lipid is formed, and stopping evaporation; adding 9ml of ether into light yellow membrane lipid to dissolve to obtain an oil phase ether solution, and transferring the oil phase ether solution into a conical flask;
(2) weighing 5-10mg of wall-broken pollen extract, 5-10mg of sodium citrate, 5-10mg of potassium lactate, 5-10mg of sodium polyphosphate, 1mg of alpha-olefin sulfonate surfactant, 1mg of tween-80 and 0.2mg of sodium cholate, dissolving in 3ml of 25mM PBS buffer solution with pH =7.0, pouring into the oil phase ether solution, homogenizing in vacuum at 1200rpm for 5-10min, placing in an ice water bath, performing ultrasonic treatment on a 100W probe for 5-20min, wherein the probe works for 10s, and the gap is 5 s; centrifuging at 8000r/min for 5min, and rotary evaporating the middle water phase part to form uniform liposome emulsion suspension;
(3) filtering the liposome emulsion suspension with microporous membrane filter with pore diameter of 0.22um to obtain filtrate, to obtain nanometer liposome for dry pickling ham, and storing in refrigerator at 4 deg.C.
Compared with the prior art, the invention has the advantages that: the invention discloses a nano liposome for keeping ham fresh by dry pickling and a preparation method thereof, wherein the adopted black pepper essential oil and wall-broken pollen natural extract not only have good bacteriostatic and fresh-keeping effects on ham, but also have a plurality of nutrient components. The formula components of camphor and menthol have good antibacterial and emulsifying effects, the olive oil and lard oil as oil phase components have strong adhesion functions, the sodium citrate and potassium lactate can effectively maintain the myoglobin morphology and keep the good color of the ham, the surfactant alpha-olefin sulfonate enables the oil phase components and the water phase components to be fully mixed, and the formula components have good antibacterial and emulsifying effects and are non-toxic and harmless. The preparation method adopts vacuum homogenization and ultrasound, so that the water phase and the oil phase can be uniformly mixed, and the obtained nanoparticles have good mixing property. The nano liposome has good encapsulation protection effect, can improve or improve the taste of ham, control the release of flavor components, improve the color of the ham, change the texture of ham components and the like, can improve the in vivo absorption and bioavailability of nutrient components, improve the antibacterial property of food, can effectively prevent surface moisture diffusion when being coated on the surface of the ham, improve the moisture content of a finished ham product, and increase the palatability and the shelf life of the ham.
In conclusion, the nano liposome for the preservation of the dry-cured ham and the preparation method thereof are disclosed, the nano liposome is used as an effective carrier for embedding and transferring antioxidants VE and VC, the black pepper essential oil and the wall-broken pollen active extract are used for embedding contents in the nano liposome for the first time, and the adopted preparation materials are non-toxic and harmless. The prepared nano liposome has good dispersibility, high stability and uniform particle size, and has good color protection, oxidation resistance and antibacterial activity when being smeared on the surface of a ham. The black pepper essential oil is combined with the wall-broken pollen active extract nanoliposome to research and optimize experimental conditions and a formula, so that the preservation effect of the nanoliposome can be effectively improved.
Detailed Description
The present invention will be described in further detail with reference to examples.
Detailed description of the preferred embodiments
Example 1
A nano liposome for keeping ham fresh in dry pickling comprises the following raw materials in percentage by weight: the mixing proportion of the wall-broken lotus powder extract, the black pepper essential oil, lecithin, lard, camphor, menthol, olive oil, sodium citrate, potassium lactate, sodium polyphosphate, alpha-olefin sulfonate, tween-80, sodium cholate, diethyl ether and PBS buffer solution is 5 mg: 10 mg: 22.25 mg: 12 mg: 5 mg: 5 mg: 9 ml: 5 mg: 10 mg: 10 mg: 1 mg: 1 mg: 0.2 mg: 9 ml: 3 ml. The preparation method comprises the following specific steps:
(1) weighing 10mg of black pepper essential oil, 22.5mg of soybean lecithin, 12mg of lard oil, 5mg of camphor and 5mg of menthol, heating to 35 ℃, dissolving in 9ml of olive oil, shaking up to fully dissolve the olive oil, performing rotary evaporation at 35 ℃ until a layer of uniform light yellow membrane lipid is formed, and stopping evaporation; adding 9ml of ether into light yellow membrane lipid to dissolve to obtain an oil phase ether solution, and transferring the oil phase ether solution into a conical flask;
(2) weighing 5mg of wall-broken pollen extract, 5mg of sodium citrate, 10mg of potassium lactate, 10mg of sodium polyphosphate, 1mg of alpha-olefin sulfonate surfactant, 1mg of tween-80 surfactant and 0.2mg of sodium cholate surfactant, dissolving in 3ml of 25mM PBS buffer solution with pH =7.0, pouring into the oil phase ether solution, homogenizing in vacuum at 1200rpm for 5-10min, placing in an ice water bath, performing ultrasonic treatment on a 100W probe for 5-20min, wherein the probe works for 10s, and the gap is 5 s; centrifuging at 8000r/min for 5min, and rotary evaporating the middle water phase part (between the upper oil phase and the lower precipitate) until uniform liposome emulsion suspension is formed;
(3) filtering the liposome emulsion suspension with microporous membrane filter with filter membrane aperture of 0.22um to obtain filtrate to obtain nanometer liposome for dry-cured ham fresh-keeping, and storing in 4 deg.C refrigerator.
Example 2
The difference from the above example 1 is that: the nano liposome for keeping ham fresh by dry pickling is prepared from the following raw materials in parts by weight: the mixing proportion of the wall-broken lotus powder extract, the black pepper essential oil, lecithin, lard, camphor, menthol, olive oil, sodium citrate, potassium lactate, sodium polyphosphate, alpha-olefin sulfonate, tween-80, sodium cholate, diethyl ether and PBS buffer solution is 10 mg: 15 mg: 22.25 mg: 12 mg: 5 mg: 5 mg: 9 ml: 10 mg: 5 mg: 5 mg: 1 mg: 1 mg: 0.2 mg: 9 ml: 3 ml.
Example 3
The difference from the above example 1 is that: the nano liposome for keeping ham fresh by dry pickling is prepared from the following raw materials in parts by weight: the mixing proportion of the wall-broken lotus powder extract, the black pepper essential oil, lecithin, lard, camphor, menthol, olive oil, sodium citrate, potassium lactate, sodium polyphosphate, alpha-olefin sulfonate, tween-80, sodium cholate, diethyl ether and PBS buffer solution is 8 mg: 12 mg: 22.25 mg: 12 mg: 5 mg: 5 mg: 9 ml: 8 mg: 8 mg: 8 mg: 1 mg: 1 mg: 0.2 mg: 9 ml: 3 ml.
Example 4
The difference from the above example 1 is that: the nano liposome for keeping ham fresh by dry pickling is prepared from the following raw materials in parts by weight: the mixing proportion of the wall-broken lotus powder extract, the black pepper essential oil, lecithin, lard, camphor, menthol, olive oil, sodium citrate, potassium lactate, sodium polyphosphate, alpha-olefin sulfonate, tween-80, sodium cholate, diethyl ether and PBS buffer solution is 7 mg: 13 mg: 22.25 mg: 12 mg: 5 mg: 5 mg: 9 ml: 6 mg: 6 mg: 9 mg: 1 mg: 1 mg: 0.2 mg: 9 ml: 3 ml.
Comparative test
1. Experimental methods
(1) Determination of TBA in ham samples
After grinding 2.0 g of the sample, 10 ml of 17.5% trichloroacetic acid was added, homogenizing for 2X 10s at 25,000 rpm in an ice-water bath, filtering, adding 1 ml of 0.02M thiobarbituric acid solution, keeping the temperature in a boiling water bath for 40 min, taking out and cooling, centrifuging at 1600 rpm for 5min, adding 1 ml of chloroform to the supernatant, shaking, standing for demixing, taking the supernatant for colorimetry at 532 nm and 600 nm respectively, and recording the absorption value and calculating by the following formula: TBARS (mg/100 g) = (A)532-A600）/155×（1/2）×72.6×100。
(2) Measurement of color of ham sample
The ham in the four groups of examples 1-4 was measured for L, a, b using a color difference meter.
(3) Measurement of POV of ham sample
The POV measurement refers to the measurement of peroxide value in GB5009.227-2016 national food standard.
(4) Measurement of particle size of nanoliposome
The appearance of the nanoliposome was observed using a transmission electron microscope and its particle size was measured using a nano-potential particle sizer.
(5) Determination of nanoliposome encapsulation efficiency
The encapsulation efficiency of the nano liposome is determined by an ultracentrifugation-ultrafiltration membrane filtration method.
(6) Total colony count determination
According to GB 4789.2-2010 'determination of total number of bacterial colonies for food safety national standard food microbiology test', semimembrana semifascicularis is cut into pieces by using sterilizing scissors, 20 g of the pieces are weighed and put into 180 m L sterilized normal saline, and the homogenate is carried out, and then the pieces are diluted according to a concentration gradient of 10 times. Nutrient agar medium was used, 3 plates were poured at each dilution, and the incubation temperature was 37 ℃ for 48 h. The total number of colonies was averaged over 3 plates.
(7) Sensory evaluation
The sensory evaluation is carried out by an old master with ham processing experience of more than 10 years, and the evaluation indexes mainly comprise color, texture, taste and fragrance. The evaluation criteria are as follows:
TABLE 1 ham sense organ scoring table
Figure 125195DEST_PATH_IMAGE001
2. Evaluation of antioxidant effect of composite nano liposome on ham preservation
The ham is coated in the maturation period, and the experimental groups are ham coated with the black pepper essential oil composite natural extract nano liposome and blank ham not coated with the nano liposome in the examples 1-4 of the invention. The composite nanoliposome was uniformly applied to the ham surface using a small brush, with a coating thickness of about 0.2 cm. The complex nanoliposome treated ham was kept in a horizontal position to facilitate its absorption and stored in an environment of 20 to 25 ℃ and RH 60-70% until sampling. And (3) evaluating the antioxidant effect of the prepared nano-liposome by coating different nano-liposomes of the experimental group and comparing with a control sample which is not coated. The TBA value, color, POV, encapsulation efficiency, average particle size and sensory evaluation of ham biceps stored for 2 months were measured.
TABLE 2 color, POV, encapsulation and mean particle size index results for the example and blank groups
Figure 980018DEST_PATH_IMAGE003
Table 3 TBARS index results for example and blank groups
Figure 759755DEST_PATH_IMAGE005
TABLE 4 sensory measurement results of the example and blank groups
Figure 591183DEST_PATH_IMAGE007
TABLE 5 determination of colony counts for the example and blank groups
Figure 405555DEST_PATH_IMAGE009
The data analysis results in the table show that: the indexes of the blank group and the four groups in the examples 1 to 4 do not exceed the national standards related to the ham, the TBARS value of the ham coated with the nano liposome is reduced by 22.9 to 54.3 percent, the POV value is reduced by 36.7 to 66.7 percent, the total number of bacterial colonies is reduced by 37.5 to 73.2 percent, the fat oxidation is obviously inhibited, the antibacterial effect is obvious, the original color and sensory score of the ham are well kept, and the antioxidant fresh-keeping effect is obvious.
The present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof, and it is therefore intended that all such changes and modifications as fall within the true spirit and scope of the appended claims be embraced thereby.

Claims (2)

1. A nano liposome for keeping ham fresh in dry-cured state is characterized by comprising the following raw materials in percentage by weight: the mixing proportion of the wall-broken lotus powder extract, the black pepper essential oil, lecithin, lard, camphor, menthol, olive oil, sodium citrate, potassium lactate, sodium polyphosphate, alpha-olefin sulfonate, tween-80, sodium cholate, diethyl ether and PBS buffer solution is 5-10 mg: 10-15 mg: 22.25 mg: 12 mg: 5 mg: 5 mg: 9 ml: 5-10 mg: 5-10 mg: 5-10 mg: 1 mg: 1 mg: 0.2 mg: 9 ml: 3 ml.
2. The preparation method of the nanoliposome for dry-cured ham preservation according to claim 1, which is characterized by comprising the following steps:
(1) weighing 10-15mg of black pepper essential oil, 22.5mg of lecithin, 12mg of lard oil, 5mg of camphor and 5mg of menthol, heating to 35 ℃, dissolving in 9ml of olive oil, shaking up to fully dissolve the olive oil, performing rotary evaporation at 35 ℃ until a layer of uniform light yellow membrane lipid is formed, and stopping evaporation; adding 9ml of ether into light yellow membrane lipid to dissolve to obtain an oil phase ether solution, and transferring the oil phase ether solution into a conical flask;
(2) weighing 5-10mg of wall-broken lotus powder extract, 5-10mg of sodium citrate, 5-10mg of potassium lactate, 5-10mg of sodium polyphosphate, 1mg of alpha-olefin sulfonate surfactant, 1mg of tween-80 and 0.2mg of sodium cholate, dissolving in 3ml of 25mM PBS buffer solution with pH value of 7.0, pouring into the oil phase ether solution, homogenizing under vacuum at 1200rpm for 5-10min, placing in an ice water bath, and performing ultrasonic treatment on a 100W probe for 5-20min, wherein the probe works for 10s, and the gap is 5 s; centrifuging at 8000r/min for 5min, and rotary evaporating the middle water phase part to form uniform liposome emulsion suspension;
(3) filtering the liposome emulsion suspension with microporous membrane filter with pore diameter of 0.22 μm to obtain filtrate, to obtain nanometer liposome for dry pickling ham, and storing in 4 deg.C refrigerator.
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