CN110934183A - Fresh-cut fruit and vegetable preservative and preparation method and application thereof - Google Patents
Fresh-cut fruit and vegetable preservative and preparation method and application thereof Download PDFInfo
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- CN110934183A CN110934183A CN201811115954.1A CN201811115954A CN110934183A CN 110934183 A CN110934183 A CN 110934183A CN 201811115954 A CN201811115954 A CN 201811115954A CN 110934183 A CN110934183 A CN 110934183A
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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
- 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)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention belongs to the field of fruit and vegetable preservation, and relates to a fresh-cut fruit and vegetable preservative, wherein the preservative is an oxyresveratrol aqueous solution, and the mass concentration of the oxyresveratrol is 0.005-0.03%. The fresh-cut fruit and vegetable preservative provided by the invention only uses the oxyresveratrol, changes the mode of the traditional compound preservative, reduces the addition of other auxiliary or functional components, but does not reduce the preservation effect, specifically selects the mass concentration of the oxyresveratrol to prolong the preservation period and shelf life, and potato slices treated by the fruit and vegetable preservative provided by the invention can be stored for two days at normal temperature and can be prolonged to one week at low temperature.
Description
Technical Field
The invention belongs to the field of fruit and vegetable preservation, relates to a fruit and vegetable preservative, and a preparation method and application thereof, and particularly relates to a fresh-cut fruit and vegetable preservative, and a preparation method and application thereof.
Background
Fresh-cut fruits and vegetables (Fresh-cut fruit & vegetable), also called lightly processed fruits and vegetables, minimally processed fruits and vegetables, cut fruits and vegetables, conditioned fruits and vegetables, mainly aim to meet the instant demand of consumers. The fresh fruits are processed into the fruit and vegetable products for consumers or the catering industry to eat immediately after being subjected to grading, cleaning, peeling, trimming, cutting, packaging and the like. The fresh-cut fruits and vegetables have the characteristics of freshness, nutrition, sanitation, convenience, edible rate of 100% and the like, so the fresh-cut fruits and vegetables can be used as a travel leisure food and a dessert. Increasingly, consumers are favored in developed countries such as europe and the united states and japan. With the continuous improvement of the living standard of people in China and the acceleration of the life rhythm, the fresh-cut fruit products form an industrialized development mode and face potential development prospects. The key of the fresh-cut fruit processing technology is to maintain the quality and prolong the preservation period.
After cutting and processing fresh fruits and vegetables, the solid tissues can be seriously damaged, and the injury signals immediately have obvious influence on the metabolism of breath, phenols, ethylene and the like. Among them, direct contact between enzyme and substrate due to regional structure destruction causes browning of fruit tissue, and accelerated aging and putrefaction accompanied with consumption of large amount of nutrients, which is one of the main problems to be solved in the processing of fresh-cut fruits and vegetables. At present, the control of browning and microbial infection mainly depends on chemical methods, cleaning is mainly limited to the use of antioxidants (citric acid, ascorbic acid, 4-hexylresorcinol, and the like), acidic compounds (L-cysteine, citric acid, benzoic acid, and the like), and disinfection and sterilization mainly adopts chlorine-containing preparations, hydrogen peroxide, ozone, and the like. The chlorine-containing disinfectant is low in price, but easily causes residual hidden danger, and influences the flavor and the quality of products. The sterilization effect of ozone cleaning is not obvious, and the use cost is high. The hydrogen peroxide is unstable, is easy to decompose in water, has short action time and generates oxidation effect on the surfaces of some fruits and vegetables. In recent years, the research direction of browning prevention and sterilization of fresh-cut fruits and vegetables tends to be natural, efficient, residue-free and harmless to human bodies and environment, such as heat treatment, irradiation treatment, natural active products and the like.
Oxyresveratrol is a 2' -hydroxylated derivative of Resveratrol (Resveratrol), a natural product of polyhydroxylated trans-stilbenes, which has been attracting attention in recent years. Recent researches prove that as a homolog of resveratrol, oxyresveratrol has various beneficial biological activities such as activity of inhibiting the activity of tyrosinase and melanin generation, and has the effects of resisting inflammation, diminishing swelling, resisting oxidation, resisting aging and the like, and has become a research hotspot in natural active substances. With the continuous and deep research and development, the oxyresveratrol is expected to be broken through and widely applied in the fields of medicine, health care, skin care, fruit and vegetable fresh-keeping and the like. However, at present, the research on the change of the oxidation resveratrol treatment on the browning and oxidation resistance system of fresh-cut fruits and vegetables is rarely seen at home and abroad.
CN104824135A discloses an oxyresveratrol microemulsion and a preparation method and application thereof, belonging to the technical field of food, medicine and cosmetics. The formula of the microemulsion comprises the following components in percentage by mass: 10-15% of surfactant, 5-10% of cosurfactant, 1-5% of oil phase, 70-80% of water phase and a proper amount of oxyresveratrol. The obtained microemulsion can be diluted to different concentrations according to actual needs, a target object cannot be separated out, the microemulsion is not separated in centrifugation, is in a thermodynamic stable state, can be stored for a long time, has no toxic or side effect on a human body, and can be used for enzymatic browning resistance of fruits and vegetables, preparation of whitening cosmetics and the like. However, the invention needs a plurality of functional additives to provide the stability of the oxyresveratrol in water, and various oil phase substances are not suitable for fresh-cut fruit and vegetable products and cannot meet the requirements of common people on safety and no additive.
CN106417585A relates to an edible plant source fresh-cut fruit and vegetable coating preservative which comprises the following components in percentage by weight: 3-10% of ginger extract, 0.2-0.5% of low molecular chitosan, 2-5% of citric acid, 0.03-0.1% of tea polyphenol, 0.01-0.1% of resveratrol and the balance of deionized water; the sum of the weight percentages of the components is 100 percent. The invention adds antioxidant tea polyphenol, resveratrol, citric acid and the like into the chitosan coating, can effectively slow the browning speed of fresh-cut fruits and vegetables and the storage time of the fruits and vegetables, and improves various antioxidant active substances and various antioxidant enzyme activities in the fruits and vegetables. However, the fruit and vegetable coating preservative has more components and high cost, excessive added components influence the original flavor of fresh-cut fruits and vegetables, and the compliance of consumers is low.
Therefore, the preservative which is simple, economical, stable and efficient and can inhibit browning and spoilage of fresh-cut fruits and vegetables has important significance and wide market prospect.
Disclosure of Invention
Aiming at the defects and actual requirements of the prior art, the invention provides the fresh-cut fruit and vegetable preservative and the preparation method and application thereof, aiming at the artificially synthesized oxyresveratrol, the optimal mass concentration and treatment process are matched, the browning is obviously inhibited, and the effect of disinfection and sterilization is achieved, so that the preservation period of the fresh-cut fruits and vegetables is prolonged, and the long-distance transportation is convenient.
In order to achieve the purpose, the invention adopts the following technical scheme:
in a first aspect, the invention provides a fresh-cut fruit and vegetable preservative, wherein the preservative is an aqueous solution of oxyresveratrol, and the concentration of oxyresveratrol by mass is 0.005-0.03%, and for example, can be 0.005%, 0.006%, 0.008%, 0.01%, 0.015%, 0.018%, 0.02%, 0.025% or 0.03%, preferably 0.005-0.02%, and more preferably 0.005-0.01%.
According to the invention, the oxyresveratrol is selected as the only component of the preservative, and the oxyresveratrol aqueous solution with a specific mass concentration can effectively prolong the preservation period of fresh-cut fruits and vegetables without adding other components.
Preferably, the mass concentration of the oxyresveratrol is 0.005-0.02%, and more preferably 0.005-0.01%.
Preferably, the oxyresveratrol is chemically synthesized oxyresveratrol.
In the invention, the source of the oxyresveratrol is artificially and chemically synthesized, the natural oxyresveratrol exists in rare plants such as grapes, mulberries, giant knotweed and the like, and the natural source of the oxyresveratrol is very limited, so that the artificially synthesized oxyresveratrol can be obtained in large quantity, and the cost is reduced while the resources are protected; in addition, the oxyresveratrol extracted from plant sources has various isomers which may be one or more effective components, and most of the extracts are processed by rough processing and are not fine enough, so that the composition and the quality of a final product are influenced. The artificially and chemically synthesized oxyresveratrol has an all-trans structure, high product purity, stable biological activity, programmable synthesis method, no influence of raw materials, stable effect and large-scale availability.
In a second aspect, the invention provides a method for preparing a fresh-cut fruit and vegetable preservative according to the first aspect, which comprises the following steps:
(1) adding ethanol into oxyresveratrol, and heating for dissolving;
(2) cooling, standing, and mixing with water.
Preferably, the concentration of ethanol in step (1) is 95-100%, for example, 95%, 98% or 100%.
Preferably, the ethanol is added in an amount just covering the oxyresveratrol solids.
In the invention, proper amount of ethanol is used for dissolving the oxyresveratrol to ensure that the ethanol just does not have the solid of the oxyresveratrol, and then water is added for fully mixing, so that the stability of the oxyresveratrol in a water solution can be increased, the stability of the oxyresveratrol is not obviously different from that of an oxyresveratrol microemulsion, but the negative influence of an auxiliary agent used for preparing the microemulsion on the efficacy of the oxyresveratrol can be eliminated.
Preferably, the heating mode of the step (1) is water bath heating.
Preferably, the heating temperature in step (1) is 60-65 ℃, for example, 60 ℃, 62 ℃ or 65 ℃.
Preferably, the temperature of said cooling of step (2) is 20-25 ℃, for example 20 ℃, 22 ℃ or 25 ℃.
Preferably, step (2) is followed by an ultrasonic dissolution step.
Preferably, the ultrasound has a frequency of 15-25kHz, which may be 15kHz, 18kHz, 20kHz, 22kHz or 25kHz, for example.
In a third aspect, the present invention provides the use of a fresh-cut fruit and vegetable preservative as described in the first aspect for preserving fresh-cut fruits and/or vegetables.
Preferably, the fruit comprises any one of apple, pineapple, papaya or guava or a combination of at least two thereof, and more preferably pineapple.
Preferably, the mass concentration of the fruit and vegetable preservative for preserving pineapple slices is preferably 0.01%.
The invention discovers that the oxyresveratrol with the mass concentration can effectively reduce the total microbial quantity on the surface of the pineapple slices, inhibit browning, prolong the fresh-keeping shelf life of fresh-cut fruits such as fresh-cut pineapples and the like, and reduce economic loss caused by short fresh-keeping shelf life.
Preferably, the fresh-cut vegetables include any one of or a combination of at least two of potatoes, beans, broccoli or lotus roots, and further preferably potatoes.
Preferably, the mass concentration of the fresh-cut fruit and vegetable preservative for preserving the potato slices is preferably 0.005%.
In the invention, the oxyresveratrol can effectively inhibit various biological enzymes causing browning and putrefaction of the potatoes within the mass concentration range, wherein the most significant inhibition effect is Tyrosinase (TYE) and polyphenol oxidase (PPO), meanwhile, the oxyresveratrol with the mass concentration can enhance the activities of superoxide dismutase (SOD) and peroxidase (CAT), in addition, the oxyresveratrol can inhibit the generation of superoxide anions of the fresh-cut potatoes, the oxyresveratrol with the mass concentration of 0.005 percent can simultaneously achieve better effects of inhibiting the activities of TYE and PPO and the production of superoxide anions, simultaneously improve the activities of SOD and CAT, slow down the browning of tissues, prolong the fresh-keeping shelf life of the potatoes, and maintain the fresh state of the fresh-cut potatoes to the maximum extent.
In a fourth aspect, the invention provides a method for preserving fruits and vegetables, which uses the preservative in the first aspect, and specifically comprises the following steps:
(1') cutting fruits and vegetables and cleaning;
(2 ') soaking the fruits and vegetables obtained in the step (1') into the fruit and vegetable preservative;
(3') dehydrating, draining, packaging under modified atmosphere, and storing.
Preferably, step (1') is preceded by a pretreatment step.
Preferably, the pretreatment step is to clean the surface of the fruit and vegetable and remove the non-edible parts.
In the invention, before slicing and preserving, the fruits and vegetables need to be subjected to targeted pretreatment, tap water is used for cleaning dirt such as dust, silt, medicine stain and the like on the surface, and inedible parts such as pedicles and residual flowers of certain fruits and inedible stems and leaves of certain vegetables are removed while cleaning. Optionally peeling and stoning, cutting and trimming according to the types of fruits and vegetables, wherein peeling is needed for lotus roots, potatoes and the like, peeling is not needed for vegetables such as broccoli, beans and the like, peeling is needed for fruits such as pineapples, papayas and the like, peeling is not needed for apples, guavas and the like, but stoning is needed. In addition, manual peeling or mechanical peeling can be selected.
Preferably, the thickness of the cut of step (1') is 0.4-1cm, and may be, for example, 0.4cm, 0.5cm, 0.6cm, 0.7cm, 0.8cm, 0.9cm or 1cm, preferably 0.4-0.5 cm.
Preferably, the step of washing in step (1') is washing with water to remove starch and/or juice leached from the surface of the fruits and vegetables.
Preferably, the time for immersing the fruit and vegetable antistaling agent in the step (2') is 30-60s, such as 30s, 35s, 40s, 45s, 50s, 55s or 60 s.
Preferably, the storage temperature in step (3') is 4-6 ℃, for example 4 ℃, 5 ℃ or 6 ℃.
Preferably, the using method specifically comprises the following steps:
(1') cleaning dirt such as dust, silt, medicine stain and the like on the surface by using tap water, and removing inedible parts such as fruit stalks, residual flowers or inedible stalks and leaves of vegetables while cleaning; optionally peeling and removing kernels according to the types of fruits and vegetables, cutting and trimming to ensure that the slices have consistent thickness and the thickness is 0.4-1cm, cleaning starch or juice extracted from the cut surfaces of the fruits and vegetables again after cutting, and removing water on the cut surfaces by using a dehydrator after cleaning;
(2 ') soaking the slices obtained in the step (1') in a fruit and vegetable preservative for 30-60 s;
(3') dehydrating and draining, selecting a food-grade containing tray or box, slicing and filling the fresh-cut fruits and vegetables, then adopting a breathable PE preservative film and a packaging machine to carry out preservation and packaging, and putting the packaged fresh-cut fruits and vegetables into a low-temperature storage box at 4-6 ℃ for storage.
Compared with the prior art, the invention has the following beneficial effects:
(1) the fresh-cut fruit and vegetable preservative provided by the invention only uses the oxyresveratrol, changes the mode of the traditional compound preservative, reduces the addition of other auxiliary or functional components, but does not reduce the preservation effect, specifically selects the mass concentration of the oxyresveratrol to prolong the preservation period and the shelf life;
(2) the preparation method of the oxidized resveratrol aqueous solution is adjusted to improve the stability of the preservative system, and the process method is simple and convenient and is beneficial to large-scale production;
(3) the preservative provided by the invention can obviously prolong the preservation period of fresh-cut potatoes and pineapples, inhibit factors causing browning, inhibit bacteria, moulds and yeasts causing spoilage, reduce the storage cost and reduce the economic loss caused by browning and spoilage of fresh-cut fruits and vegetables.
Drawings
FIG. 1A shows the bacteria-inhibiting effect of the fresh-cut fruit and vegetable antistaling agent of embodiment 1 of the present invention; FIG. 1B shows the inhibition of mold and yeast by the fresh-cut fruit and vegetable antistaling agent of embodiment 1 of the present invention;
FIG. 2A shows the bacteria inhibiting effect of the fresh-cut fruit and vegetable antistaling agent of comparative example 2; FIG. 2B shows the control of mold and yeast in the fresh-cut fruit and vegetable antistaling agent of comparative example 2;
FIG. 3A shows the bacteria inhibiting effect of the fresh-cut fruit and vegetable antistaling agent of comparative example 4; FIG. 3B shows the control of mold and yeast in the fresh-cut fruit and vegetable antistaling agent of comparative example 4.
Detailed Description
To further illustrate the technical means and effects of the present invention, the following embodiments further illustrate the technical solutions of the present invention, but the present invention is not limited to the scope of the embodiments.
Example 1
A fresh-cut fruit and vegetable preservative is a chemically synthesized oxyresveratrol aqueous solution, the mass concentration of the oxyresveratrol is 0.005%, and the preparation method comprises the following steps:
(1) adding 95% ethanol into oxyresveratrol to ensure that the ethanol just covers the oxyresveratrol solid, and heating the mixed system in a water bath at 65 ℃;
(2) and (2) standing the mixed system obtained in the step (1), cooling to 25 ℃, adding a proper amount of water, uniformly mixing, and ultrasonically dissolving at an ultrasonic frequency of 25 kHz.
The application method of the fresh-cut fruit and vegetable preservative for preserving potatoes comprises the following steps:
(1') cleaning dirt such as dust, silt, medicine stain and the like on the surfaces of the potatoes by using tap water, peeling while cleaning, cutting and trimming to ensure that the thickness of the cut slices is consistent and is 0.5cm, cleaning starch or juice leached out from the cut surfaces of the fruits and vegetables again after cutting, and removing water on the cut surfaces by using a dehydrator after cleaning;
(2 ') soaking the slices obtained in the step (1') in a fruit and vegetable preservative for 60 s;
(3') dehydrating and draining, selecting a food-grade containing tray or box, slicing and filling the fresh-cut fruits and vegetables, then adopting a breathable PE preservative film and a packaging machine for preservation and packaging, and putting the packaged fresh-cut fruits and vegetables into a low-temperature storage box at 4 ℃ for storage.
Example 2
The fruit and vegetable preservative is a chemically synthesized oxyresveratrol aqueous solution, the mass concentration of the oxyresveratrol is 0.01 percent, and the preparation method comprises the following steps:
(1) adding 98% ethanol into oxyresveratrol to ensure that the ethanol just covers the oxyresveratrol solid, and heating the mixed system in a water bath at 60 ℃;
(2) and (2) standing the mixed system obtained in the step (1), cooling to 20 ℃, adding a proper amount of water, uniformly mixing, and ultrasonically dissolving at the ultrasonic frequency of 22 kHz.
The application method of the fruit and vegetable preservative for preserving potatoes comprises the following steps:
(1') cleaning dirt such as dust, silt, medicine stain and the like on the surfaces of the potatoes by using tap water, peeling while cleaning, cutting and trimming to ensure that the thickness of the cut slices is consistent and is 0.4cm, cleaning starch or juice leached out from the cut surfaces of the fruits and vegetables again after cutting, and removing water on the cut surfaces by using a dehydrator after cleaning;
(2 ') soaking the slices obtained in the step (1') in a fruit and vegetable preservative for 50 s;
(3') dehydrating and draining, selecting a food-grade containing tray or box, slicing and filling the fresh-cut fruits and vegetables, then adopting a breathable PE preservative film and a packaging machine to carry out preservation and packaging, and putting the packaged fresh-cut fruits and vegetables into a low-temperature storage box at 5 ℃ for storage.
Example 3
A fresh-cut fruit and vegetable preservative is a chemically synthesized oxyresveratrol aqueous solution, the mass concentration of the oxyresveratrol is 0.02%, and the preparation method comprises the following steps:
(1) adding 95% ethanol into oxyresveratrol to ensure that the ethanol just covers the oxyresveratrol solid, and heating the mixed system in a water bath at 62 ℃;
(2) and (2) standing the mixed system obtained in the step (1), cooling to 20 ℃, adding a proper amount of water, uniformly mixing, and ultrasonically dissolving at an ultrasonic frequency of 20 kHz.
The application method of the fruit and vegetable preservative for preserving potatoes comprises the following steps:
(1') cleaning dirt such as dust, silt, medicine stains and the like on the surfaces of the potatoes by using tap water, peeling while cleaning, cutting and trimming to ensure that the slices are consistent in thickness and 0.8cm, cleaning starch or juice extracted from the cut surfaces of the fruits and vegetables again after cutting, and removing water on the cut surfaces by using a dehydrator after cleaning;
(2 ') soaking the slices obtained in the step (1') in a fruit and vegetable preservative for 40 s;
(3') dehydrating and draining, selecting a food-grade containing tray or box, slicing and filling the fresh-cut fruits and vegetables, then adopting a breathable PE preservative film and a packaging machine for preservation and packaging, and putting the packaged fresh-cut fruits and vegetables into a low-temperature storage box at 6 ℃ for storage.
Example 4
The fruit and vegetable preservative is a chemically synthesized oxyresveratrol aqueous solution, the mass concentration of the oxyresveratrol is 0.03%, and the preparation method comprises the following steps:
(1) adding 95% ethanol into oxyresveratrol to ensure that the ethanol just covers the oxyresveratrol solid, and heating the mixed system in a water bath at 65 ℃;
(2) and (2) standing the mixed system obtained in the step (1), cooling to 20 ℃, adding a proper amount of water, uniformly mixing, and ultrasonically dissolving at an ultrasonic frequency of 15 kHz.
The application method of the fruit and vegetable preservative for preserving potatoes comprises the following steps:
(1') cleaning dirt such as dust, silt, medicine stains and the like on the surfaces of the potatoes by using tap water, peeling while cleaning, cutting and trimming to ensure that the slices are consistent in thickness and 1cm, cleaning starch or juice extracted from the cut surfaces of the fruits and vegetables again after cutting, and removing water on the cut surfaces by using a dehydrator after cleaning;
(2 ') soaking the slices obtained in the step (1') in a fruit and vegetable preservative for 30 s;
(3') dehydrating and draining, selecting a food-grade containing tray or box, slicing and filling the fresh-cut fruits and vegetables, then adopting a breathable PE preservative film and a packaging machine for preservation and packaging, and putting the packaged fresh-cut fruits and vegetables into a low-temperature storage box at 6 ℃ for storage.
Example 5
Compared with example 1, except that the resveratrol oxide is natural plant extract, the other conditions are the same as example 1.
Comparative example 1
Compared with example 1, the conditions were the same as example 1 except that the aqueous solution of resveratrol was replaced by the microemulsion of resveratrol disclosed in CN 104824135A.
Comparative example 2
Compared with example 1, except that the aqueous solution of oxyresveratrol is replaced by purified water, the conditions are the same as example 1.
Comparative example 3
Compared with example 1, the conditions are the same as example 1 except that the aqueous solution of oxyresveratrol is replaced by resorcinol.
Comparative example 4
Compared with the example 1, the conditions are the same as the example 1 except that 0.5 percent of vitamin C is added into the oxidized resveratrol aqueous solution.
Comparative example 5
Compared with the example 1, the method is the same as the example 1 except that the mass concentration of the oxyresveratrol is 0.003 percent.
Comparative example 6
Compared with the example 1, the method is carried out under the same conditions as the example 1 except that the mass concentration of the oxyresveratrol is 0.05 percent.
Determination of surface color difference of potato slices
The chips obtained by the treatments of examples 1 to 5 and comparative examples 1 to 6 were stored for 5 days, and the color difference of the surface of the chips was measured by using the CIE L a b color difference system; the value of L denotes the brightness of the sample surface, which is an index parameter for darkening of the cut surface due to enzymatic browning or pigment aggregation during storage, and a larger value of L denotes that the color of the cut surface is closer to a fresh natural color. The value of a indicates the chromaticity of the green (-) -red (+) axis, and the greater the value of a, the more severe the browning. Rojas et al consider L, a, Total tolerance Δ E (calculated from equation 1) and hue Angle HoAll (calculated according to equation 2) are important parameters for characterizing the degree of browning, and therefore L, a, Δ E and H were selected for this studyoThe oxidative resveratrol was evaluated for its browning resistance in fresh-cut potatoes. Value of L, HoA decrease in a or a value of Δ E indicates browning has occurred. The potato slices were allowed to equilibrate for 1 hour at room temperature after removal from the cryopreservation chamber and then color difference measurements were taken at room temperature as shown in table 1, wherein the formulas were as follows:
equation 1: Δ E ═ [ (Δ L ·)2+(Δa*)2+(Δb*)2]0.5
Equation 2: h°＝tan-1(b*/a*)(a*>0，b*>0) (ii) a Or H°＝180°+tan-1(b*/a*)(a*<0，b*>0)。
TABLE 1 measurement of color difference on the surface of the slice
| L* | a* | ΔE* | Ho | |
| Example 1 | 72.3 | -1.49 | 9.8 | 185.6 |
| Example 2 | 71.9 | -1.45 | 10.1 | 184.6 |
| Example 3 | 71.6 | -1.41 | 10.3 | 184.2 |
| Example 4 | 71.3 | -1.33 | 10.7 | 183.9 |
| Example 5 | 69.4 | -1.30 | 11.3 | 178.8 |
| Comparative example 1 | 65.3 | -1.14 | 12.0 | 173.6 |
| Comparative example 2 | 55.1 | 2.1 | 19.6 | 95.7 |
| Comparative example 3 | 66.2 | -1.19 | 11.6 | 175.2 |
| Comparative example 4 | 71.5 | -1.44 | 10.2 | 184.1 |
| Comparative example 5 | 56.5 | -0.53 | 17.2 | 103.8 |
| Comparative example 6 | 62.7 | -1.02 | 13.5 | 156.8 |
As can be seen from Table 1, the stability of the resveratrol extracted from natural plant sources is not as high as that of the chemically synthesized product in comparison with the example 1 and the example 5, and the chemically synthesized resveratrol used in the invention has no difference in biological activity from the natural product and has better browning resistance; comparing example 1 with comparative example 1, it can be seen that the addition of functional additives such as surfactants increases the stability of oxyresveratrol in water, but reduces the effect on the surface of fruit and vegetable slices; comparing the example 1 with the comparative example 2, the oxidized resveratrol aqueous solution can effectively inhibit the browning of fruits and vegetables in the concentration range of the invention, and prolong the preservation period and the shelf life; comparing example 1 with comparative example 3, it can be seen that although resorcinol is a commonly used fruit and vegetable preservative, it is not good for human health, and the oxidized resveratrol is not only capable of preserving fruits and vegetables but also harmless to human body, and meets the demand of modern people for food preservative; comparing example 1 with comparative example 4, it can be seen that the addition of vitamin C does not significantly improve the biological activity of oxyresveratrol, and has no obvious difference in inhibiting browning; comparing example 1 with comparative examples 5-6, it can be seen that the effect of inhibiting browning cannot be achieved when the concentration of oxyresveratrol is too low, and the biological activity is reduced when the concentration of oxyresveratrol is too high, which indicates that the mass concentration of oxyresveratrol and the effect of inhibiting browning are not linearly related.
Evaluation of Overall Visual Quality (OVQ)
OVQ is generally considered to be an important indicator affecting the shelf life of fresh-cut products; evaluating the overall perception quality by using trained professional staff to grade the fresh-cut potatoes, and grading the color, smell and acceptable degree of the sample according to the standard, wherein the value range is 1-9 points; a very good score of 9; 7 is well divided; a score of 5 is good (limit of marketability); 3 is classified into general (limit of usability); 1, and potato slices treated in examples 1-5 and comparative examples 1-6, respectively, were stored for 0, 5 or 9 days and evaluated for overall sensory quality, respectively, as shown in table 2.
TABLE 2 evaluation of the overall appearance quality
As can be seen from table 2, comparing example 1 with example 5, the stability of the biological activity of the chemically synthesized oxyresveratrol was better than that of the naturally extracted oxyresveratrol; comparing example 1 with comparative example 1, it can be seen that the functional assistant can reduce the function of oxidizing resveratrol to inhibit browning; comparing example 1 with comparative example 2, it can be seen that the potato slices without any treatment have short shelf life and are not edible after being stored for 5 days under the same conditions, but the fruit and vegetable preservative provided by the invention can obviously prolong the shelf life of the fruit and vegetable slices, and can still reach the sale standard by 9 days; comparing example 1 with comparative example 4, it can be seen that the addition of vitamin C does not significantly improve the effect of oxidized resveratrol in reimbursing fruits and vegetables, and the same fresh-keeping effect can be achieved by singly using the oxidized resveratrol with a specific concentration; comparing example 1 with comparative examples 5 to 6, it can be seen that the quality concentration of oxyresveratrol is too low or too high, which reduces the preservation effect.
Biological enzyme activity assay
The determination is carried out by adopting TYE, PPO, SOD and CAT detection kits of Suzhou Keming biotechnology limited. Extracting a crude enzyme solution: 10g of potato tissue was added with 50ml of the pre-cooled extract, homogenized immediately in an ice bath, centrifuged at 12000rpm for 15min (4 ℃ C.), and the supernatant was the enzyme solution required for the enzyme activity assay. The reaction systems were each run according to the kit instructions and the absorbance was measured at the wavelengths of 470nm (TYE), 525nm (PPO), 560nm (SOD), and 240nm (CAT). One unit of TYE/PPO activity was defined as A/min/mL of fresh weight tissue/g of fresh weight tissue/mL of reaction system470/A525Enzyme activity changed by 0.005, one SOD activity unit was defined asWhen the inhibition percentage in the reaction system is 50 percent, the SOD activity of each gram of fresh weight tissue in the reaction system, and one CAT activity unit is defined as catalyzing 1nmol H per gram of fresh weight tissue per minute2O2The enzyme activity of degradation is U/g FW. The potato slices treated in examples 1 to 5 and comparative examples 1 to 6 were stored for 5 days, and then activities of polyphenol oxidase (PPO), neuraminidase (TYE), superoxide dismutase (SOD) and peroxidase (CAT) were measured, respectively, and the results are shown in Table 3.
TABLE 3 results of the biological enzyme Activity test
| PPO | TYE | SOD | CAT | |
| Example 1 | 1.93 | 286.7 | 158.3 | 24.9 |
| Example 2 | 1.95 | 297.4 | 155.6 | 24.6 |
| Example 3 | 1.99 | 300.3 | 154.7 | 24.1 |
| Example 4 | 2.05 | 304.6 | 153.9 | 23.8 |
| Example 5 | 2.24 | 316.2 | 149.8 | 21.3 |
| Comparative example 1 | 2.20 | 312.6 | 138.5 | 20.5 |
| Comparative example 2 | 16.7 | 348.7 | 81.2 | 15.7 |
| Comparative example 3 | 2.21 | 306.9 | 139.8 | 28.4 |
| Comparative example 4 | 1.96 | 296.8 | 156.1 | 23.3 |
| Comparative example 5 | 10.62 | 339.5 | 102.7 | 17.3 |
| Comparative example 6 | 3.18 | 326.7 | 118.6 | 18.9 |
As can be seen from Table 3, the different cleaning treatment modes have significant effect on the biological enzyme activity of the potato slices, wherein the difference between the activities of polyphenol oxidase PPO and tyrosinase TYE is significant, which indicates that resveratrol can inhibit the activities of PPO mainly and improve the activities of SOD and CAT to inhibit the browning of fruits and vegetables. Comparing example 1 with comparative example 1, it can be known that the functional assistant is likely to reduce the biological activity of oxidized resveratrol, especially the metabolic regulation of enzyme; comparing example 1 with comparative example 2, it can be seen that PPO and TYE were significantly increased, SOD and CAT were significantly decreased, and the surface browning process was accelerated in the control potato slices treated with clear water; comparing example 1 with comparative example 3, it can be seen that resorcinol contributes to the increase of CAT activity, but the ability to inhibit PPO and TYE activities and the effect of increasing SOD activity are inferior to that of oxyresveratrol; comparing example 1 with comparative example 4, it can be seen that the addition of vitamin C does not significantly improve the biological activity of oxyresveratrol, but the effect is better than that of comparative example 1 and comparative example 3; comparing example 1 with comparative examples 5-6, it can be seen that oxyresveratrol has the best effect of preserving fruits and vegetables within the specific concentration range of the present invention.
Experiment for inhibiting microorganisms in fruit and vegetable slices
The slices obtained in example 1 and comparative examples 2 and 4 were selected and tested, and the slices were stored for 1 week after being packed in disposable trays and plastic wrap, and then taken out for counting the total number of bacteria, molds and yeasts according to GB 4789.2-2010, GB/T4789.15-2003, and the results are shown in FIGS. 1A-B, 2A-B and 3A-B.
As can be seen from the fig. 1A and 1B, the fresh-cut fruit and vegetable preservative provided by the invention can effectively sterilize and disinfect the fruit and vegetable slices and inhibit the infection of microorganisms such as bacteria, mold or yeast, thereby prolonging the preservation period and the shelf life; as can be seen from FIGS. 2A and 2B, the potato slices cleaned with clear water only have a large number of microorganisms on the surfaces after 5 days, which causes the surfaces of the potato slices to deteriorate due to infection, and seriously affects the sale and eating of the potato slices; as can be seen from fig. 3A and 3B, the addition of vitamin C reduces the efficacy of oxyresveratrol in inhibiting microorganisms, and the two are not simply functional additions.
In conclusion, the fresh-cut fruit and vegetable preservative provided by the invention only uses the oxyresveratrol, changes the mode of the traditional compound preservative, reduces the addition of other auxiliary or functional components, does not reduce the preservation effect, specifically selects the mass concentration of the oxyresveratrol to prolong the preservation period and shelf life, and the potato slices treated by the fruit and vegetable preservative provided by the invention can be stored for two days at normal temperature and can be prolonged to one week at low temperature; the stability of the preservative system is improved by adjusting the preparation method of the oxidized resveratrol aqueous solution, the process method is simple and convenient, and the large-scale production is facilitated; the preservative provided by the invention can obviously prolong the shelf life of fresh-cut potatoes and fresh-cut potatoes, inhibit factors causing browning, inhibit the total amount of microorganisms causing spoilage, reduce the storage cost and reduce the economic loss caused by fruit and vegetable spoilage.
The applicant states that the present invention is illustrated in detail by the above examples, but the present invention is not limited to the above detailed methods, i.e. it is not meant that the present invention must rely on the above detailed methods for its implementation. It should be understood by those skilled in the art that any modification of the present invention, equivalent substitutions of the raw materials of the product of the present invention, addition of auxiliary components, selection of specific modes, etc., are within the scope and disclosure of the present invention.
Claims (10)
1. The fresh-cut fruit and vegetable preservative is characterized in that the preservative is an oxyresveratrol aqueous solution, and the mass concentration of the oxyresveratrol is 0.005-0.03%.
2. The preservative according to claim 1, wherein the mass concentration of the oxyresveratrol is 0.005-0.02%, and is further preferably 0.005-0.01%;
preferably, the oxyresveratrol is chemically synthesized oxyresveratrol.
3. A method for preparing the fresh-cut fruit and vegetable preservative as claimed in claim 1 or 2, which is characterized by comprising the following steps:
(1) adding ethanol into oxyresveratrol, and heating for dissolving;
(2) cooling, standing, and mixing with water.
4. The method according to claim 3, wherein the concentration of ethanol in step (1) is 95-100%;
preferably, the ethanol is added in an amount just covering the oxyresveratrol solid;
preferably, the heating mode of the step (1) is water bath heating;
preferably, the heating temperature of the step (1) is 60-65 ℃;
preferably, the temperature of the cooling in the step (2) is 20-25 ℃;
preferably, step (2) is followed by an ultrasonic dissolution step;
preferably, the frequency of the ultrasound is 15-25 kHz.
5. Use of the preservative according to claim 1 or 2 for preserving fresh cut fruits and/or vegetables.
6. Use according to claim 5, wherein the fresh-cut fruit comprises any one or a combination of at least two of fresh-cut apples, fresh-cut pineapples, fresh-cut papayas or fresh-cut guavas, further preferably fresh-cut pineapples;
preferably, the mass concentration of the fresh-cut fruit and vegetable preservative for preserving pineapple slices is preferably 0.01%.
7. Use according to claim 5, wherein the fresh-cut vegetables comprise any one of or a combination of at least two of potatoes, beans, broccoli or lotus roots, further preferably potatoes;
preferably, the mass concentration of the fresh-cut fruit and vegetable preservative for preserving fresh-cut potatoes is preferably 0.005%.
8. The method for keeping fruits and vegetables fresh is characterized by using the preservative as claimed in claim 1 or 2, and specifically comprises the following steps:
(1') cutting fruits and vegetables and cleaning;
(2 ') soaking the fruits and vegetables obtained in the step (1') into the fruit and vegetable preservative;
(3') dehydrating, draining, packaging under modified atmosphere, and storing.
9. The method of claim 8, wherein step (1') is preceded by a pre-treatment step;
preferably, the pretreatment step is to clean the surfaces of fruits and vegetables and remove non-edible parts;
preferably, the thickness of the cut of step (1') is 0.4-1cm, preferably 0.4-0.5 cm;
preferably, the step of washing in the step (1') is washing with water to remove starch and/or juice leached from the surface of the fruits and vegetables;
preferably, the time for immersing the fruit and vegetable antistaling agent in the step (2') is 30-60 s;
preferably, the temperature of said storage in step (3') is 4-6 ℃.
10. The method according to claim 8 or 9, characterized in that it comprises in particular the steps of:
(1') cleaning dust, silt or medicine stain on the surface by using tap water, and removing inedible parts while cleaning; selectively peeling and denucleating according to the types of the fruits and vegetables, cutting and trimming to ensure that the slices have consistent thickness and the thickness is 0.4-1cm, cleaning starch or juice extracted from the cut surfaces of the fruits and vegetables again after cutting, and removing water on the surfaces of the slices by using a dehydrator after cleaning;
(2 ') soaking the slices obtained in the step (1') in a fruit and vegetable preservative for 30-60 s;
(3') dehydrating and draining, selecting a food-grade containing tray or box, slicing and filling the fresh-cut fruits and vegetables, then adopting a breathable PE preservative film and a packaging machine to carry out preservation and packaging, and putting the packaged fresh-cut fruits and vegetables into a low-temperature storage box at 4-6 ℃ for storage.
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| CN112450271A (en) * | 2020-11-24 | 2021-03-09 | 泉州师范学院 | Preservative with effects of inhibiting browning and softening fruits and vegetables and preparation method thereof |
| CN112616911A (en) * | 2020-12-08 | 2021-04-09 | 陕西师范大学 | Application of pterostilbene in delaying fruit senescence and preventing and treating apple and pear tiger skin diseases |
| CN114271318A (en) * | 2021-12-15 | 2022-04-05 | 北京农学院 | Preservative for inhibiting browning of fresh-cut potatoes and preparation method thereof |
| CN114271319A (en) * | 2021-12-15 | 2022-04-05 | 北京农学院 | Strawberry preservative, preparation method thereof and strawberry preservation method |
| CN114343011A (en) * | 2022-01-21 | 2022-04-15 | 百色学院 | Method for prolonging storage period of mangoes |
| CN114532566A (en) * | 2022-03-02 | 2022-05-27 | 湖北省烟草科学研究院 | Tobacco anti-browning agent and application thereof |
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| CN112450271A (en) * | 2020-11-24 | 2021-03-09 | 泉州师范学院 | Preservative with effects of inhibiting browning and softening fruits and vegetables and preparation method thereof |
| CN112616911A (en) * | 2020-12-08 | 2021-04-09 | 陕西师范大学 | Application of pterostilbene in delaying fruit senescence and preventing and treating apple and pear tiger skin diseases |
| CN114271318A (en) * | 2021-12-15 | 2022-04-05 | 北京农学院 | Preservative for inhibiting browning of fresh-cut potatoes and preparation method thereof |
| CN114271319A (en) * | 2021-12-15 | 2022-04-05 | 北京农学院 | Strawberry preservative, preparation method thereof and strawberry preservation method |
| CN114271319B (en) * | 2021-12-15 | 2024-01-26 | 北京农学院 | Strawberry preservative, preparation method thereof and strawberry preservation method |
| CN114343011A (en) * | 2022-01-21 | 2022-04-15 | 百色学院 | Method for prolonging storage period of mangoes |
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