CN109757553A - A kind of slow-release microcapsule fresh-cut fruit and vegetable antistaling agent and preparation method thereof and application - Google Patents
A kind of slow-release microcapsule fresh-cut fruit and vegetable antistaling agent and preparation method thereof and application Download PDFInfo
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- CN109757553A CN109757553A CN201910225127.6A CN201910225127A CN109757553A CN 109757553 A CN109757553 A CN 109757553A CN 201910225127 A CN201910225127 A CN 201910225127A CN 109757553 A CN109757553 A CN 109757553A
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- 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
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- 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
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Abstract
A kind of slow-release microcapsule fresh-cut fruit and vegetable antistaling agent and preparation method thereof and application, belong to food preservative technology field.The slow-release microcapsule antistaling agent is using chitosan and sodium alginate as raw material, be fabricated to chitosan wall material solution and sodium alginate wall material solution mixed with Tween 80 after one of cinnamon essential oil thyme essential oil and Herba Origani Vulgaris quintessence oil essential oil is added, or be proportionally added into obtain slow-release microcapsule antistaling agent simultaneously by above-mentioned three kinds of essential oils, it is fresh-keeping which is applied to fresh-cut fruit and vegetable.A kind of essential oil compound provided by the invention, good synergistic function can be generated, can be effectively suppressed microorganism on fresh-cut fruit and vegetable infect and growth and breeding, while the enzymatic browning reaction of fruits and vegetables can be effectively suppressed, delay fruits and vegetables brown stain speed, the good coloration for keeping fruits and vegetables.
Description
Technical field
The present invention relates to a kind of slow-release microcapsule fresh-cut fruit and vegetable antistaling agents and preparation method thereof and application, belong to food fresh keeping
Technical field.
Background technique
Fresh-cut fruit and vegetable also known as semi-processed fruits and vegetables or lightly processed fruits and vegetables are to be cleaned, peeled and cored, cut to fresh fruit of vegetables
Cut, be fresh-keeping, packaging etc. programs processing, become fresh Nutrient, convenient and efficient, green and healthy instant product.Fresh-cut fruit and vegetable
Catering trade is supplied in favor of the features such as fresh with its, convenient, fast by the majority of consumers extensively in the world at present
And retail business.But minimum process processing can change the integrality of fruits and vegetables, and fruit texture is made to be badly damaged, and injury signal is immediately
It is apparent on the metabolism such as breathing, phenols, ethylene generation to influence, lead to fruits and vegetables brown stain, generate peculiar smell, weightless softening etc.；It removes the peel, cut
Point equal processing also make the product exposure of fruit exhibiting high surface and juice outflow, provide for infecting for microorganism and growth and breeding advantageous
Survival environmental conditions make fruits and vegetables be more vulnerable to the invasion of various pollutions.These variations all will seriously affect the storage of fresh-cut fruit and vegetable
Safety and quality make it save difficulty and greatly improve, therefore develop a kind of green and healthy, natural environmental-protective fresh-cut fruit and vegetable antistaling agent
It is extremely urgent.
The most common antistaling agent of fresh-cut fruit and vegetable is chemical preservative at present, such as calcium chloride, sodium sulfite are easily residual after use
It stays on fresh-cut fruit and vegetable surface, it is unfavorable to the health of consumer, it also will affect the organoleptic quality of fresh-cut fruit and vegetable.Therefore, it grinds
Natural environmental-protective antistaling agent processed reduces fresh-keeping cost advantages in the sound development of fresh-cut fruit and vegetable industry.Plants essential oil has peace because of it
Entirely, the advantages that natural and nontoxic, is widely used in food fresh keeping, but carries out fresh-keeping, meeting Yin Qiben using plants essential oil merely
The smell of body and the fruity for influencing fruits and vegetables itself, and most of existing fresh-cut fruit and vegetable antistaling agent is liquidpreservatives, it has not been convenient to
Transport, storage and use.
Summary of the invention
In view of the above deficiencies, the present invention provides a kind of slow-release microcapsule fresh-cut fruit and vegetable antistaling agent, this antistaling agent passes through micro- glue
The slow release function of capsule gradually discharges the active material of plants essential oil, has good fresh-keeping effect to fresh-cut fruit and vegetable, is used for
Solve fresh-cut fruit and vegetable brown stain, a series of problems that microbial infection and plants essential oil are volatile, effective time is short etc..
A kind of production method of slow-release microcapsule fresh-cut fruit and vegetable antistaling agent the following steps are included:
(1) it weighs the chitosan that parts by weight are 1-2 parts to mix with deionized water, heating stirring makes it at 50-60 DEG C
It is completely dissolved, places after room temperature adds 0.8-1.0 part of parts by weight of calcium chloride stirring and dissolving and obtain chitosan wall material solution,
The adding proportion of middle chitosan and deionized water is 1g:30-60ml；
(2) it weighs the sodium alginate that parts by weight are 1-2 parts to mix with deionized water, heating stirring makes at 50-60 DEG C
It is completely dissolved to obtain sodium alginate wall material solution, and wherein the adding proportion of sodium alginate and deionized water is 1g:30-60ml；
(3) by volume it is that 1:1-2 ratio mixes by above two single wall material solution, adds Tween 80 mixing, system
Compound wall materials solution is obtained, wherein Tween 80 additive amount is chitosan: Tween 80=1g:1ml；
It (4) is 0.4-0.6 parts of cinnamon essential oil, 0.4-0.9 parts of thyme essential oil and 0.4-1.2 parts by volume parts
The essential oil compound that one of Herba Origani Vulgaris quintessence oil essential oil or three kinds of essential oils are mixed according to the ratio that volume ratio is 1:1:1-2
Blend of essential oils is obtained after the dehydrated alcohol dissolution for being 2 parts with volume parts, then that blend of essential oils is added to mixing wall material is molten
In liquid, homogeneous 3min to get arrive slow-release microcapsule suspension；
(5) it after the slow-release microcapsule suspension made being cooled to room temperature, then puts it into 4 DEG C of refrigerator-freezers and stands 12h, freeze
Slow-release microcapsule antistaling agent is obtained after drying.
The present invention requests the antistaling agent using above method preparation simultaneously.
Application of the above-mentioned antistaling agent in terms of preserving fruit and vegetable utilizing is also claimed in the present invention, especially fresh-keeping for fresh-cut fruit and vegetable
Application.
The principle of contained part material in the present invention:
Cinnamon essential oil: belong to one of camphor tree section plant.The fields such as edible flavouring fragrance, pharmacy are widely used in, it also has
There is apparent antibacterial activity.The main antipathogenic composition of cinnamon essential oil is cinnamic acid, and because cinnamic acid has volatility, it is unstable to meet light and heat
The qualitative application for limiting it to a certain extent.
Thyme essential oil: having the effects that antibacterial, antiviral, antioxidant activity, also because having essential oil content height, quality
The features such as excellent, noresidue, resistance to drug resistance, it is widely used in the daily lifes such as medicine, food processing, therefore is also regarded as natural
Superfine product in plants essential oil.
Herba Origani Vulgaris quintessence oil: the light yellow transparent liquid containing more than 30 kinds of antibacterial materials, contained by main component carvacrol and
Thymol is good antipathogenic composition, and in addition to this contained phenolic substances also has good antioxidation, therefore
It is widely used in the fresh-keeping equal fields of food antiseptic.
Beneficial effects of the present invention are as follows:
(1) a kind of essential oil compound provided by the invention, can generate good synergistic function, can be effectively suppressed fresh
Cut microorganism on fruits and vegetables infect and growth and breeding, while the enzymatic browning reaction of fruits and vegetables can be effectively suppressed, delays fruits and vegetables brown stain
Speed, the good coloration for keeping fruits and vegetables.
(2) the present invention is to provide a kind of method for more simply preparing essential oil slow-release microcapsule antistaling agent, this method
Select two kinds of Nantural non-toxic environment-friendly materials of sodium alginate and chitosan as wall material, and the plants essential oil conduct with bacteriostatic activity
Powdered slow-release microcapsule is made in core material, this slow-release microcapsule is placed in fresh-cut fruit and vegetable packing box, is planted in the whole process
Object essential oil does not need directly to contact fresh-cut fruit and vegetable, but by the space diffusion of gas by the volatile active of plants essential oil
Ingredient is uniformly and effectively covered on fresh-cut fruit and vegetable surface, can reduce essential oil to the injury of fruits and vegetables and not influence fruit-vegetable flavor, thus
Play good preservation.
Specific embodiment
Make below with reference to production method of the embodiment to slow-release microcapsule fresh-cut fruit and vegetable antistaling agent of the present invention into one
Walk explanation.
Embodiment 1
2g chitosan is mixed with 60ml deionized water, heating stirring makes it completely dissolved at 50-60 DEG C, places thermophilic
After add after 1g calcium chloride stirring and dissolving to obtain chitosan wall material solution；2g sodium alginate is mixed with 60ml deionized water,
Heating stirring makes it completely dissolved to obtain sodium alginate wall material solution at 50-60 DEG C；Above two single wall material solution is pressed into 1:1 ratio
Example mixing, the Tween 80 for adding 2ml mix, and compound wall materials solution is made；By cinnamon essential oil, thyme essential oil and Herba Origani Vulgaris quintessence oil
(total volume 1.2ml) is dissolved in 2ml dehydrated alcohol after mixing according to 1:1:1 ratio, composite essential oil is made, then by composite precision
Oil be added to mixing wall material solution in, homogeneous 3min to get arrive slow-release microcapsule suspension；The slow-release microcapsule suspension that will be made
It after being cooled to room temperature, then puts it into 4 DEG C of refrigerator-freezers and stands 12h, fresh-cut fruit and vegetable slow-release microcapsule antistaling agent is obtained after freeze-drying.
Embodiment 2
2g chitosan is mixed with 100ml deionized water, heating stirring makes it completely dissolved at 50-60 DEG C, places suitable
Chitosan wall material solution is obtained after temperature after 0.8g calcium chloride stirring and dissolving is added；2g sodium alginate and 100ml deionized water are mixed
It closes, heating stirring makes it completely dissolved to obtain sodium alginate wall material solution at 50-60 DEG C；Above two single wall material solution is pressed
The mixing of 1:2 ratio, the Tween 80 for adding 2ml mix, and compound wall materials solution is made；By cinnamon essential oil, thyme essential oil and ox
To essential oil (total volume 1.6ml) according to being dissolved in 2ml dehydrated alcohol after the mixing of 1:1:2 ratio, composite essential oil is made, then will
Composite essential oil be added to mixing wall material solution in, homogeneous 3min to get arrive slow-release microcapsule suspension；The slow-release microcapsule that will be made
It after suspension is cooled to room temperature, then puts it into 4 DEG C of refrigerator-freezers and stands 12h, fresh-cut fruit and vegetable slow-release microcapsule is obtained after freeze-drying
Antistaling agent.
Embodiment 3
1g chitosan is mixed with 60ml deionized water, heating stirring makes it completely dissolved at 50-60 DEG C, places thermophilic
Chitosan wall material solution is obtained after 0.8g calcium chloride stirring and dissolving is added afterwards；1g sodium alginate is mixed with 60ml deionized water,
Heating stirring makes it completely dissolved to obtain sodium alginate wall material solution at 50-60 DEG C；Above two single wall material solution is mixed,
The Tween 80 for adding 1ml mixes, and compound wall materials solution is made；0.6ml cinnamon essential oil is dissolved in 2ml dehydrated alcohol, essence is made
Oily mixed liquor, essential oil mixed liquor is added to mixing wall material solution in, homogeneous 3min to get arrive slow-release microcapsule suspension；
It after the slow-release microcapsule suspension made is cooled to room temperature, then puts it into 4 DEG C of refrigerator-freezers and stands 12h, obtained after freeze-drying
Fresh-cut fruit and vegetable slow-release microcapsule antistaling agent.
Embodiment 4
1g chitosan is mixed with 60ml deionized water, heating stirring makes it completely dissolved at 50-60 DEG C, places thermophilic
Chitosan wall material solution is obtained after 0.8g calcium chloride stirring and dissolving is added afterwards；1g sodium alginate is mixed with 60ml deionized water,
Heating stirring makes it completely dissolved to obtain sodium alginate wall material solution at 50-60 DEG C；Above two single wall material solution is mixed,
The Tween 80 for adding 1ml mixes, and compound wall materials solution is made；0.9ml thyme essential oil is dissolved in 2ml dehydrated alcohol, is made
Essential oil mixed liquor, then essential oil mixed liquor is added in mixing wall material solution, homogeneous 3min suspends to get to slow-release microcapsule
Liquid；After the slow-release microcapsule suspension made is cooled to room temperature, then puts it into 4 DEG C of refrigerator-freezers and stand 12h, after freeze-drying
To fresh-cut fruit and vegetable slow-release microcapsule antistaling agent.
Embodiment 5
1g chitosan is mixed with 60ml deionized water, heating stirring makes it completely dissolved at 50-60 DEG C, places thermophilic
Chitosan wall material solution is obtained after 0.8g calcium chloride stirring and dissolving is added afterwards；1g sodium alginate is mixed with 60ml deionized water,
Heating stirring makes it completely dissolved to obtain sodium alginate wall material solution at 50-60 DEG C；Above two single wall material solution is mixed,
The Tween 80 for adding 1ml mixes, and compound wall materials solution is made；1.2ml Herba Origani Vulgaris quintessence oil is dissolved in 2ml dehydrated alcohol, essence is made
Oily mixed liquor, then by essential oil mixed liquor be added to mixing wall material solution in, homogeneous 3min to get arrive slow-release microcapsule suspension；
It after the slow-release microcapsule suspension made is cooled to room temperature, then puts it into 4 DEG C of refrigerator-freezers and stands 12h, obtained after freeze-drying
Fresh-cut fruit and vegetable slow-release microcapsule antistaling agent.
The antistaling agent that the present invention makes is applied to the concrete application in terms of fruits and vegetables below:
Application examples 1: application of the slow-release microcapsule antistaling agent on Fresh-cut Apples
Fresh apple is cleaned up with deionized water, is peeled, evenly sized bulk is cut into, is respectively put into containing implementation
In the fresh-cut fruit and vegetable packing box of slow-release microcapsule antistaling agent made from case 1-5, stored after being sealed with preservative film with 4 DEG C of refrigerator-freezers
It is taken out after 4d, measurement color difference, weight-loss ratio and whole acceptable (color, appearance, the smell and quality) progress to Fresh-cut Apples
Subjective appreciation.The Fresh-cut Apples in slow-release microcapsule antistaling agent packing box will be free of as a control group.
Application examples 2: application of the slow-release microcapsule antistaling agent on fresh-cut potato
Fresh potato is cleaned up with deionized water, is peeled, evenly sized bulk is cut into, is respectively put into containing real
It applies in the fresh-cut fruit and vegetable packing box of slow-release microcapsule antistaling agent made from case 1-5, is store after being sealed with preservative film with 4 DEG C of refrigerator-freezers
It is taken out after hiding 4d, measurement color difference, weight-loss ratio and the whole acceptability (color, appearance, smell and quality) to fresh-cut potato
Carry out subjective appreciation.The fresh-cut potato in slow-release microcapsule antistaling agent packing box, Fresh-cut Apples will be free of as a control group.
Fruits and vegetables freshness calculation formula is as follows:
/ m1 × 100 W=(m1-m2)
Wherein, W indicates that the weight-loss ratio (%) of sample, m1 indicate quality (g) before storing, and m2 indicates quality (g) after storage.
The chromatic aberration rate of browning rate fresh-cut fruit and vegetable indicates, with CR400/CR410 type colour difference meter to the of fresh-cut fruit and vegetable
0d and 4d carries out L*The calculation formula of the measurement of value, browning rate is as follows:
Browning rate (%)=(L* 1-L* 2)/L* 1×100
Wherein, L* 1Indicate the value of chromatism of 0d fresh-cut fruit and vegetable, L* 2Indicate the value of chromatism of 4d fresh-cut fruit and vegetable.
It is total using whole acceptable progress one of 9 points of systems to each group case study on implementation and control sample to subjective appreciation
Body evaluation.Subjective appreciation group is by 20 member compositions.Subjective appreciation is carried out to sample at refrigeration the 4th day.Sensory evaluation criteria
It is as follows:
9 points of pleasant sensation scaling laws: 9=enjoys a lot；8=height is liked；7=moderate is liked；6=slightly likes；5=is neutral
's；4=slightly dislikes；3=moderate dislike；2=height dislike；1=dislikes very much.
1 sense organ evaluating meter of table
In conclusion the slow-release microcapsule antistaling agent that case study on implementation of the present invention provides, can largely delay fresh
The browning degree for cutting apple and potato, keep fresh-cut fruit and vegetable weight-loss ratio and good organoleptic quality, extend the goods of fresh-cut fruit and vegetable
The frame phase.And slow-release microcapsule antistaling agent be it is powdered, it is easy to make, be easy to use, transport and storage, have good exploitation answer
Use prospect.
Above-described embodiment is only intended to citing and explanation of the invention, and is not intended to limit the invention to described
In scope of embodiments.Furthermore it will be appreciated by persons skilled in the art that the present invention is not limited to the above embodiment, according to this hair
Bright introduction can also make more kinds of variants and modifications, these variants and modifications all fall within present invention model claimed
In enclosing.
Claims (7)
1. a kind of production method of slow-release microcapsule fresh-cut fruit and vegetable antistaling agent, which is characterized in that method includes the following steps:
S1. it weighs the chitosan that parts by weight are 1-2 parts to mix with deionized water, heating stirring makes it completely at 50-60 DEG C
Dissolution places after room temperature adds 0.8-1.0 part of parts by weight of calcium chloride stirring and dissolving and obtains chitosan wall material solution；
S2. it weighs the sodium alginate that parts by weight are 1-2 parts to mix with deionized water, heating stirring keeps its complete at 50-60 DEG C
Fully dissolved obtains sodium alginate wall material solution；
S3. by volume it is that 1:1-2 ratio mixes by above two single wall material solution, adds Tween 80 mixing, be made multiple
Close wall material solution；
S4. the wild marjoram for being 0.4-0.6 parts of cinnamon essential oil, 0.4-0.9 parts of thyme essential oil and 0.4-1.2 parts by volume parts
It is added after one of essential oil essential oil or the mixing of three kinds of essential oils after dehydrated alcohol dissolution and obtains blend of essential oils, then by essential oil
Mixture be added to mixing wall material solution in, homogeneous 3min to get arrive slow-release microcapsule suspension；
S5. it after the slow-release microcapsule suspension made being cooled to room temperature, then puts it into 4 DEG C of refrigerator-freezers and stands 12h, be freeze-dried
After obtain slow-release microcapsule antistaling agent.
2. a kind of production method of slow-release microcapsule fresh-cut fruit and vegetable antistaling agent according to claim 1, which is characterized in that shell
The adding proportion of glycan and deionized water is 1g:30-60ml.
3. a kind of production method of slow-release microcapsule fresh-cut fruit and vegetable antistaling agent according to claim 1, which is characterized in that sea
The adding proportion of mosanom and deionized water is 1g:30-60ml.
4. a kind of production method of slow-release microcapsule fresh-cut fruit and vegetable antistaling agent according to claim 1 to 3, which is characterized in that
Tween 80 additive amount is chitosan: Tween 80=1g:1ml.
5. a kind of production method of slow-release microcapsule fresh-cut fruit and vegetable antistaling agent according to claim 4, which is characterized in that institute
The blend of essential oils stated be by cinnamon essential oil, three kinds of essential oils of thyme essential oil and Herba Origani Vulgaris quintessence oil according to volume ratio be 1:1:1-2
Ratio mixing essential oil compound and volume parts be 2 parts dehydrated alcohol dissolution after obtain.
6. a kind of antistaling agent is made according to claim 1 the method.
7. such as application of the prepared antistaling agent of claim 1 method in terms of fruits and vegetables.
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| CN110810091A (en) * | 2019-12-06 | 2020-02-21 | 南昌大学 | Fruit and vegetable fresh-keeping method |
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