CN110089562A - A kind of preparation method of fruit anti-mildew fresh-keeping coating - Google Patents
A kind of preparation method of fruit anti-mildew fresh-keeping coating Download PDFInfo
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- CN110089562A CN110089562A CN201910401739.6A CN201910401739A CN110089562A CN 110089562 A CN110089562 A CN 110089562A CN 201910401739 A CN201910401739 A CN 201910401739A CN 110089562 A CN110089562 A CN 110089562A
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- fruit
- keeping coating
- preparation
- mildew fresh
- solution
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 48
- 239000011248 coating agent Substances 0.000 title claims abstract description 38
- 238000000576 coating method Methods 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 229920002085 Dialdehyde starch Polymers 0.000 claims abstract description 27
- NOOLISFMXDJSKH-UTLUCORTSA-N (+)-Neomenthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@@H]1O NOOLISFMXDJSKH-UTLUCORTSA-N 0.000 claims abstract description 23
- 229920001661 Chitosan Polymers 0.000 claims abstract description 23
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 claims abstract description 23
- 229940041616 menthol Drugs 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 19
- 230000008569 process Effects 0.000 claims abstract description 8
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 claims abstract description 6
- 238000005507 spraying Methods 0.000 claims abstract description 6
- 239000007921 spray Substances 0.000 claims abstract description 5
- 229910021642 ultra pure water Inorganic materials 0.000 claims abstract description 4
- 239000012498 ultrapure water Substances 0.000 claims abstract description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 21
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 3
- 240000002853 Nelumbo nucifera Species 0.000 claims description 3
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 3
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 3
- 239000005708 Sodium hypochlorite Substances 0.000 claims 1
- 238000010276 construction Methods 0.000 claims 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims 1
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims 1
- 238000001338 self-assembly Methods 0.000 abstract description 7
- 239000002262 Schiff base Substances 0.000 abstract description 3
- 150000004753 Schiff bases Chemical class 0.000 abstract description 3
- 230000000843 anti-fungal effect Effects 0.000 abstract description 3
- 238000004321 preservation Methods 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 description 5
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 4
- KFSLWBXXFJQRDL-UHFFFAOYSA-N Peracetic acid Chemical compound CC(=O)OO KFSLWBXXFJQRDL-UHFFFAOYSA-N 0.000 description 4
- 238000007605 air drying Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 235000021022 fresh fruits Nutrition 0.000 description 3
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 2
- 239000005977 Ethylene Substances 0.000 description 2
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- UBAZGMLMVVQSCD-UHFFFAOYSA-N carbon dioxide;molecular oxygen Chemical compound O=O.O=C=O UBAZGMLMVVQSCD-UHFFFAOYSA-N 0.000 description 2
- 239000000645 desinfectant Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 230000036284 oxygen consumption Effects 0.000 description 2
- 230000035699 permeability Effects 0.000 description 2
- 230000035479 physiological effects, processes and functions Effects 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 208000016261 weight loss Diseases 0.000 description 2
- 230000004580 weight loss Effects 0.000 description 2
- 241000233866 Fungi Species 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 239000012620 biological material Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000005202 decontamination Methods 0.000 description 1
- 230000003588 decontaminative effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000003618 dip coating Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000000855 fungicidal effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000003389 potentiating effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
- 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
- A23B7/157—Inorganic compounds
-
- 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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Treatments For Attaching Organic Compounds To Fibrous Goods (AREA)
Abstract
The invention discloses a kind of preparation methods of fruit anti-mildew fresh-keeping coating, the anti-mildew fresh-keeping coating the preparation method comprises the following steps: with liquor natrii hypochloritis rinse fruit 2min, ultrapure water is used again, naturally dry at room temperature, using spray coating method successively fruit surface will be sprayed to added with dialdehyde starch solution, the chitosan solution of menthol, obtain the anti-mildew fresh-keeping coating, it is described successively to spray to fruit surface added with the dialdehyde starch solution and chitosan solution of menthol using LBL self-assembly method, it repeats the above process repeatedly to obtain multilayer anti-mildew fresh-keeping coating.Due to being capable of forming schiff bases between the amino of chitosan and the aldehyde radical of dialdehyde starch, and menthol has good Antifungal activities, therefore has antifungi and preservation by this fresh-keeping coating prepared by LBL self-assembly method.The method of the present invention is simple and effective, easy to operate, and required time is shorter.
Description
Technical field
The present invention relates to a kind of technologies of preparing of fruit anti-mildew fresh-keeping coating, belong to technical field of biological materials.
Background technique
The bioactivity chemical combination such as multivitamin, dietary fiber, amino acid and minerals in fruit containing needed by human body
Object.However, being easy to rot, the shelf-life after adopting is relatively short after fresh fruit is adopted and vulnerable to mould contamination.It is existing to be used for
The decontamination technology of fruits and vegetables is using some disinfectants, such as ozone, Peracetic acid, hydrogen peroxide.Although ozone is one
Kind potent antibacterial agent, is frequently used in food industry, but it will lead to the oxidation of the ingredient on food surface, so as to cause water
Fruit or vegetable surface change colour and reduction can consumer.The antibacterial ability of Peracetic acid depends on its low ph value, hydrogen peroxide
Disinfectant has residual, these reasons all make it be not widely deployed for fresh fruit and vegetables, and several compared to above
Method, anti-mildew fresh-keeping coating have many advantages, such as to fresh fruit small toxicity, good biocompatibility, low in cost.
This coating material can carry out spraying or dip-coating to fruit after picking, and coating material is colourless well-illuminated, Bu Huiying
Visual effect of Xiangshui County fruit in sale；Fruit is mainly adjusted by the semi permeability barrier to oxygen, carbon dioxide and moisture
The post-harvest physiologies process such as Oxygen consumption rates, ethylene yield and weight-loss ratio, to extend the holding time after the picking of fruit.Together
When, the positively charged amino and menthol on chitosan can inhibit fruit extraneous mould in maturation to infect, and reduce
Fruit mildew rots.
Summary of the invention
Technical problem: the object of the present invention is to provide a kind of preparation methods of fruit anti-mildew fresh-keeping coating, due to chitosan
Amino and dialdehyde starch aldehyde radical between form schiff bases, and menthol has good Antifungal activities and good biology
Performance is learned, therefore there is good fresh-keeping and antibacterial action by this anti-mildew fresh-keeping coating prepared by LBL self-assembly method.
Technical solution: the present invention forms schiff bases using between the amino of chitosan and the aldehyde radical of dialdehyde starch, and thin
Lotus alcohol has a good Antifungal activities, therefore has antifungi and fresh-keeping by this fresh-keeping coating prepared by LBL self-assembly method
Effect.
The present invention provides a kind of preparation method of anti-mildew fresh-keeping coating, the anti-mildew fresh-keeping coating the preparation method comprises the following steps: with
Liquor natrii hypochloritis rinses fruit 2min, then with ultrapure water, at room temperature naturally dry, successively will be added with using spray coating method
Dialdehyde starch solution, the chitosan solution of menthol spray to fruit surface, obtain the anti-mildew fresh-keeping coating.
It is described successively to be sprayed to added with the dialdehyde starch solution and chitosan solution of menthol using LBL self-assembly method
Fruit surface repeats the above process repeatedly to obtain multilayer anti-mildew fresh-keeping coating.
The dialdehyde starch solution added with menthol contains aldehyde radical.
The chitosan solution contains amino.
The naturally dry at room temperature, wherein air-dry time is 5~10min.
The concentration of the liquor natrii hypochloritis is 1mg/mL~5mg/mL.
The concentration of the dialdehyde starch solution is 5mg/mL~15mg/mL.
The volumn concentration v/v of menthol is 0.1%~1% in the dialdehyde starch solution.The concentration of menthol
For 1mg/mL~10mg/mL.
The volumn concentration v/v of glycerol in described plus menthol dialdehyde starch solution is 1%~5%；Glycerol
Volumn concentration v/v be 1%~5%.
The concentration of the chitosan solution is 4mg/mL~12mg/mL.
The utility model has the advantages that the present invention utilizes dialdehyde starch solution, chitosan solution added with menthol to spray to fruit surface
The anti-mildew fresh-keeping coating prepared by LBL self-assembly method, has the advantage that
1. method is simple and effective, easy to operate, and required time is shorter, and required equipment is simple.
2. the material selected all is the preferable material of biocompatibility, biodegradable, the fungus resistant coating prepared has
Preferable fungicidal properties.
3. the anti-mildew fresh-keeping coating prepared can be obstructed by the semi permeability to oxygen, carbon dioxide and moisture to adjust
The post-harvest physiologies process such as Oxygen consumption rates, ethylene yield and weight-loss ratio of fruit, thus when being saved after extending the picking of fruit
Between.
Specific embodiment
The present invention is done below with reference to embodiment and is further explained.The following example is merely to illustrate the present invention, but
It is not used to limit practical range of the invention.
First by added with the dialdehyde starch solution spraying of menthol on the fruit after cleaning air-dries, then wind at room temperature
It is dry, chitosan solution is sprayed on fruit surface later, it is repeated multiple times to assemble dialdehyde starch and chitosan in fruit surface.
Preparation method specifically:
Using LBL self-assembly method successively fruit will be sprayed to added with the dialdehyde starch solution and chitosan solution of menthol
Surface obtains the anti-mildew fresh-keeping coating.
It is specific:
Fruit rinses 2min with liquor natrii hypochloritis first, and with ultrapure water, naturally dry at room temperature will be added with thin
The dialdehyde starch solution spraying of lotus alcohol is on the fruit after cleaning air-dries, naturally dry at room temperature；Chitosan solution is sprayed
On banana surface, naturally dry at room temperature.It is repeated multiple times to assemble dialdehyde starch and chitosan in fruit surface.When wherein air-drying
Between be 5~10min.The concentration of the liquor natrii hypochloritis is 1mg/mL~5mg/mL.The dialdehyde starch solution it is dense
Degree is 5mg/mL~15mg/mL.The percentage composition of the menthol is 0.1%~1%.The chitosan solution it is dense
Degree is 4mg/mL~12mg/mL.
Embodiment 1:
By 6mg/mL plus menthol (0.1%) dialdehyde starch solution (percentage composition of glycerol is 2%) even application
On fruit surface after cleaning；Again by 5mg/mL chitosan solution even application in fruit surface after natural air drying；In repetition
Process is stated 2 times to obtain anti-mildew fresh-keeping coating.
Embodiment 2:
By 12mg/mL plus menthol (0.2%) dialdehyde starch solution (percentage composition of glycerol is 2%) even application
On fruit surface after cleaning；Again by 10mg/mL chitosan solution even application in fruit surface after natural air drying；In repetition
Process is stated 2 times to obtain anti-mildew fresh-keeping coating.
Embodiment 3:
By 12mg/mL plus menthol (0.3%) dialdehyde starch solution (percentage composition of glycerol is 2%) even application
On fruit surface after cleaning；Again by 10mg/mL chitosan solution even application in fruit surface after natural air drying；In repetition
Process is stated 2 times to obtain anti-mildew fresh-keeping coating.
Claims (10)
1. a kind of preparation method of fruit anti-mildew fresh-keeping coating, which is characterized in that the anti-mildew fresh-keeping coating the preparation method comprises the following steps: with
Liquor natrii hypochloritis rinses fruit 2min, then with ultrapure water, at room temperature naturally dry, successively will be added with using spray coating method
Dialdehyde starch solution, the chitosan solution of menthol spray to fruit surface, obtain the anti-mildew fresh-keeping coating.
2. the preparation method of fruit anti-mildew fresh-keeping coating according to claim 1, which is characterized in that described to utilize layer by layer certainly
Construction from part successively will spray to fruit surface added with the dialdehyde starch solution and chitosan solution of menthol, repeat the above process more
It is secondary to obtaining multilayer anti-mildew fresh-keeping coating.
3. the preparation method of fruit anti-mildew fresh-keeping coating according to claim 1 or 2, which is characterized in that described added with thin
The dialdehyde starch solution of lotus alcohol contains aldehyde radical.
4. the preparation method of fruit anti-mildew fresh-keeping coating according to claim 1 or 2, which is characterized in that the shell is poly-
Sugar juice contains amino.
5. the preparation method of fruit anti-mildew fresh-keeping coating according to claim 1, which is characterized in that it is described at room temperature
Naturally dry, wherein air-dry time is 5~10min.
6. the preparation method of fruit anti-mildew fresh-keeping coating according to claim 1, which is characterized in that the sodium hypochlorite
The concentration of solution is 1mg/mL~5mg/mL.
7. the preparation method of fruit anti-mildew fresh-keeping coating according to claim 1, which is characterized in that the dialdehyde starch
The concentration of solution is 5mg/mL~15mg/mL.
8. the preparation method of fruit anti-mildew fresh-keeping coating according to claim 1, which is characterized in that the dialdehyde starch
The volumn concentration v/v of menthol is 0.1%~1% in solution.The concentration of menthol is 1mg/mL~10mg/mL.
9. the preparation method of fruit anti-mildew fresh-keeping coating according to claim 1, which is characterized in that described adds menthol
Dialdehyde starch solution in glycerol volumn concentration v/v be 1%~5%；The volumn concentration v/v of glycerol is 1%
~5%.
10. the preparation method of fruit anti-mildew fresh-keeping coating according to claim 1, which is characterized in that the chitosan
The concentration of solution is 4mg/mL~12mg/mL.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910401739.6A CN110089562A (en) | 2019-05-15 | 2019-05-15 | A kind of preparation method of fruit anti-mildew fresh-keeping coating |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910401739.6A CN110089562A (en) | 2019-05-15 | 2019-05-15 | A kind of preparation method of fruit anti-mildew fresh-keeping coating |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110089562A true CN110089562A (en) | 2019-08-06 |
Family
ID=67448136
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910401739.6A Pending CN110089562A (en) | 2019-05-15 | 2019-05-15 | A kind of preparation method of fruit anti-mildew fresh-keeping coating |
Country Status (1)
| Country | Link |
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| CN (1) | CN110089562A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111543476A (en) * | 2020-06-22 | 2020-08-18 | 中国热带农业科学院热带作物品种资源研究所 | Cassava preservative |
| CN113647448A (en) * | 2021-08-09 | 2021-11-16 | 蚌埠学院 | Fresh-keeping process for meat products |
| CN113678880A (en) * | 2021-08-09 | 2021-11-23 | 蚌埠学院 | Meat product preservative film, preparation method and application thereof |
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| CN111543476A (en) * | 2020-06-22 | 2020-08-18 | 中国热带农业科学院热带作物品种资源研究所 | Cassava preservative |
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| CN113647448A (en) * | 2021-08-09 | 2021-11-16 | 蚌埠学院 | Fresh-keeping process for meat products |
| CN113678880A (en) * | 2021-08-09 | 2021-11-23 | 蚌埠学院 | Meat product preservative film, preparation method and application thereof |
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