CN110999953A - Preparation method and application of edible coating preservative for fresh-cut potatoes - Google Patents
Preparation method and application of edible coating preservative for fresh-cut potatoes Download PDFInfo
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- CN110999953A CN110999953A CN201911203677.4A CN201911203677A CN110999953A CN 110999953 A CN110999953 A CN 110999953A CN 201911203677 A CN201911203677 A CN 201911203677A CN 110999953 A CN110999953 A CN 110999953A
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
A preparation method and application of an edible coating preservative for fresh-cut potatoes belong to the technical field of fruit and vegetable preservation. The preparation method of the edible fresh-cut potato coating preservative comprises the steps of adding chitosan into ultrapure water, stirring until the chitosan is completely dissolved into a transparent and clear solution, cooling to room temperature, sequentially adding calcium chloride, ascorbic acid and citric acid, stirring and dissolving uniformly, and adding a proper amount of glycerol to obtain an edible chitosan coating solution; and then adding cinnamon essential oil serving as a bacteriostatic agent into the chitosan edible coating liquid, uniformly stirring, and performing ultrasonic treatment by using an ultrasonic cleaner to obtain the edible coating preservative for the fresh-cut potatoes. The prepared edible coating preservative for fresh-cut potatoes effectively prevents enzymatic browning of the fresh-cut potatoes, better maintains the sensory quality of the fresh-cut potatoes and inhibits the growth and reproduction of microorganisms, thereby more effectively improving the shelf life of the fresh-cut potatoes.
Description
Technical Field
The invention belongs to the technical field of fruit and vegetable preservation and particularly relates to a preparation method and application of an edible coating preservative for fresh-cut potatoes.
Background
Fresh-cut fruits and vegetables, also known as semi-processed fruits and vegetables or lightly processed fruits and vegetables, refer to convenient fruit and vegetable products prepared from fresh fruit and vegetable raw materials through cleaning, peeling, resting, cutting, fresh-keeping and packaging. The fresh-cut fruits and vegetables can reduce urban garbage, improve the added value and save time, not only meet the requirements of consumers on natural, fresh, sanitary, convenient, quick, environment-friendly and healthy foods, but also meet the special requirements of the supply of the fast food industry and the retail industry. But the complete structure of the fresh-cut fruit and vegetable cells can be damaged by minimum processing treatment, so that the fruit tissue structure is seriously damaged, and the damage signals immediately have obvious influence on the metabolism of respiration, phenols, ethylene and the like, so that the fruit and vegetable become brown, peculiar smell is generated, weight loss and softening are caused, and the like; meanwhile, the large-scale cutting treatment also exposes the surface of the fruit and causes the juice to flow outwards, thereby promoting the infection, growth and propagation of microorganisms. Therefore, the preservation difficulty of the quality of the fresh-cut fruits and vegetables is higher, the shelf life is generally shortened compared with that of untreated fruits and vegetables, and the fresh-cut fruits and vegetables become a restriction factor influencing the further rapid development of the industry.
At present, the preservation methods of fresh-cut fruits and vegetables mainly comprise low-temperature preservation, modified atmosphere storage and chemical preservation methods, and the former two preservation methods have higher cost. Chemical preservation usually uses sulfite, tert-butyl hydroxyanisole, butylated hydroxytoluene, propyl gallate and the like, and although the chemical preservation has good effect on prolonging the shelf life of fresh-cut fruits and vegetables, the chemical preservation is easy to generate residues of medicines and damage defects of flavor quality and the like. And numerous studies have shown that these synthetic preservatives are carcinogenic after prolonged ingestion of high doses. Therefore, the demand of safe, environment-friendly and natural antistaling agent without toxic and side effect is increasingly remarkable.
The edible coating is a film with a porous network structure formed by taking a natural edible substance as a material and adding an edible plasticizer, a cross-linking agent and the like through the interaction between different molecules. The film coating package can effectively delay the water loss of the fresh-cut fruits and vegetables, prevent the fresh-cut fruits and vegetables from contacting with oxygen, reduce the pollution of microorganisms, inhibit respiration, delay ethylene generation and reduce metabolic speed, thereby prolonging the shelf life of the fresh-cut fruits and vegetables. The current edible coating has high production cost and poor fresh-keeping effect.
Disclosure of Invention
Aiming at the defects, the invention provides a preparation method and application of an edible coating preservative for fresh-cut potatoes.
The preparation method of the edible coating preservative for fresh-cut potatoes, which is disclosed by the invention, comprises the following steps of:
(1) adding chitosan into 70 ℃ ultrapure water, stirring until the chitosan is completely dissolved into a transparent and clear solution, cooling to room temperature, sequentially adding calcium chloride, ascorbic acid and citric acid, stirring and dissolving uniformly, and adding a proper amount of glycerol to obtain the chitosan edible coating liquid.
(2) Adding cinnamon essential oil serving as a bacteriostatic agent into the chitosan edible coating liquid, uniformly stirring, performing ultrasonic treatment on the obtained solution by using an ultrasonic cleaning instrument, and performing ultrasonic degassing to obtain the edible coating preservative for the fresh-cut potatoes.
Further, the proportion of each raw material in the ultrapure water is as follows: 2% (w/v) of chitosan, 1% (w/v) of calcium chloride, 1% (w/v) of ascorbic acid, 1% (w/v) of citric acid, 1.5% (v/v) of glycerol and 0.2-0.6% (v/v) of cinnamon essential oil.
Further, the ultrasonic condition was 12500rpm for 3 min.
The invention also protects the application of the edible coating preservative in the fresh-cut potatoes, and the specific steps are as follows: soaking fresh-cut potato in edible coating antistaling agent for 2min, taking out, draining off water, placing into a tray, packaging with PVC preservative film, and storing at 4 deg.C.
The principle is as follows: the cinnamon essential oil contained in the present invention belongs to one of the lauraceae plants. Is widely used in the fields of edible flavoring, pharmacy and the like, and has obvious antibacterial activity. The cinnamon essential oil contains cinnamaldehyde (more than 80%) as a main component, and also contains cinnamyl ester, salicylaldehyde, eugenol, vanillin and other components, is usually yellow or amber liquid, and not only has strong fragrance, but also has strong antibacterial and antiseptic effects. The cinnamic aldehyde is a main bacteriostatic component, and is volatile, so that the application of the cinnamic aldehyde is limited to a certain extent due to light and heat instability.
The chitosan is the only basic polysaccharide existing in a large amount in natural polysaccharide due to the unique molecular structure, is nontoxic, tasteless, good in biocompatibility, degradable, bacteriostatic and good in film forming property, and can be used as a main material of an edible coating. The chitosan edible coating can reduce the loss of water in the fresh-cut fruits and vegetables, has good barrier property to gas, can effectively prevent polyphenol substances in pulp from contacting with oxygen, inhibits the respiratory strength of the fruits and vegetables, and simultaneously reduces the chance of microbial infection, thereby delaying the browning, aging and spoilage of the fresh-cut fruits and vegetables in the storage period, and maintaining the quality and stability of the fresh-cut fruits and vegetables.
Has the advantages that:
the prepared edible coating preservative for fresh-cut potatoes is prepared by compounding chitosan and cinnamon essential oil, has a synergistic effect, and can better prevent enzymatic browning of the fresh-cut potatoes, better maintain the sensory quality of the fresh-cut potatoes and inhibit the growth and reproduction of microorganisms compared with the method of singly adopting chitosan coating treatment.
The edible coating antistaling agent prepared by the invention is also added with ascorbic acid and citric acid with antioxidation, so that the browning degree of the fresh-cut potatoes can be effectively reduced, and the color of the fresh-cut potatoes can be well maintained.
The edible film preservative prepared by the invention has simple preparation process, no preservative, simple formula and low cost, meets the requirement of national food safety, is beneficial and harmless to human bodies, conforms to the development direction of the fresh-cut fruit and vegetable preservatives and has good development and application potential.
Drawings
FIG. 1 shows the same as in examples 1 to 3Brightness L of cut potatoes during storage*A variation graph;
FIG. 2 shows red green a in the storage of fresh-cut potatoes in examples 1 to 3*A variation graph;
FIG. 3 is a graph showing the change in weight loss during storage of fresh-cut potatoes of examples 1 to 3;
FIG. 4 is a graph showing the change in the total number of bacteria during storage of fresh-cut potatoes in examples 1 to 3;
FIG. 5 is a graph showing the change of coliform group during storage of fresh-cut potatoes in examples 1 to 3
FIG. 6 is a graph showing the change in the total number of lactic acid bacteria during storage of fresh-cut potatoes in examples 1 to 3;
FIG. 7 is a graph showing the changes of mold and yeast during storage of fresh-cut potatoes in examples 1 to 3.
Detailed Description
The present invention is further illustrated by the following examples, in which the starting materials of the present invention are commercially available unless otherwise specified.
Example 1
(1) Adding 2g of chitosan into 100mL of ultrapure water, heating in a constant-temperature water bath at 70 ℃ until the chitosan is completely dissolved into a transparent and clear solution, cooling to room temperature, sequentially adding 1g of calcium chloride, 1g of ascorbic acid and 1g of citric acid, stirring and dissolving uniformly, and adding 1.5mL of glycerol to obtain the chitosan edible coating liquid.
(2) Adding 200 mu L of cinnamon essential oil serving as a bacteriostatic agent into the chitosan edible coating liquid, uniformly stirring, carrying out ultrasonic treatment on the obtained solution for 3min at 12500rpm of an ultrasonic cleaning instrument, and carrying out ultrasonic degassing to obtain the fresh-cut potato preservative.
Example 2
(1) Adding 2g of chitosan into 100mL of ultrapure water, heating in a constant-temperature water bath at 70 ℃ until the chitosan is completely dissolved into a transparent and clear solution, cooling to room temperature, sequentially adding 1g of calcium chloride, 1g of ascorbic acid and 1g of citric acid, stirring and dissolving uniformly, and adding 1.5mL of glycerol to obtain the chitosan edible coating liquid.
(2) Adding 400 mu L of cinnamon essential oil serving as a bacteriostatic agent into the chitosan edible coating liquid, uniformly stirring, carrying out ultrasonic treatment on the obtained solution for 3min at 12500rpm of an ultrasonic cleaning instrument, and carrying out ultrasonic degassing to obtain the fresh-cut potato preservative.
Example 3
(1) Adding 2g of chitosan into 100mL of ultrapure water, heating in a constant-temperature water bath at 70 ℃ until the chitosan is completely dissolved into a transparent and clear solution, cooling to room temperature, sequentially adding 1g of calcium chloride, 1g of ascorbic acid and 1g of citric acid, stirring and dissolving uniformly, and adding 1.5mL of glycerol to obtain the chitosan edible coating liquid.
(2) Adding 600 mu L of cinnamon essential oil serving as a bacteriostatic agent into the chitosan edible coating liquid, uniformly stirring, carrying out ultrasonic treatment on the obtained solution for 3min at 12500rpm of an ultrasonic cleaning instrument, and carrying out ultrasonic degassing to obtain the fresh-cut potato preservative.
The application method of the edible coating preservative for fresh-cut potatoes comprises the following steps: the fresh potatoes are required to be uniform in size, basically consistent in maturity, free of mechanical impact on the surface and free of diseases and insect pests. Washing potato with tap water and deionized water, peeling, and cutting into blocks of 1 × 1 × 1 cm. Prepared fresh-cut potato pieces are respectively soaked in the chitosan edible coating solution prepared in the embodiment 1-3, stirred for 2min and then drained. The experimental conditions of the control group are that the fresh-cut potatoes are soaked in the coating liquid without adding essential oil for 2min, and other storage conditions are the same. The blank set of experimental conditions was to soak fresh cut potatoes in deionized water for 2min, with the other storage conditions being the same. Each treatment was done in triplicate. Samples from each treatment group were drained at room temperature, placed in trays, and packaged in PVC preservative film. The packaged samples were stored in a freezer at 4 ℃ for 16 d. The indices were measured after 0, 4, 8, 12 and 16d, respectively. The preservation effect is judged by measuring the chromaticity, the weight loss ratio, the total number of bacteria, the coliform group, the lactic acid bacteria, the mold and the change condition of the yeast of the fresh-cut potatoes before and after storage.
And (3) analyzing a preservation result:
FIGS. 1-7 show the intensity L of fresh-cut potatoes during storage after treatment according to examples 1-3, respectively*Value, red green a*Change in valueGraph, weight loss rate change graph, total bacteria number change graph, coliform group change graph, lactic acid bacteria change graph, and mold and yeast change graph. In the figure, the blank is deionized water treatment, EC is coating treatment without addition of essential oil, EC + Cin (0.2%) is edible coating antistaling agent treatment prepared in example 1, EC + Cin (0.4%) is edible coating antistaling agent treatment prepared in example 2, and EC + Cin (0.6%) is edible coating antistaling agent treatment prepared in example 3.
As can be seen from FIG. 1, in the case of storage for 16d, the samples of the respective treatment groups were stored for a prolonged period of storage L*There is a tendency for the values to drop significantly. L of the group to which no essential oil was added*The values were higher than those for the blank treatment group. The coating treatment is shown to have the effect of resisting browning, except that the chitosan can isolate oxygen (one of main factors of browning) per se, and other components of the coating, such as calcium chloride, lemon water and vitamin C, also have the effect of resisting browning. Example 1 treatment group showed good anti-browning effect, L*The value is reduced most slowly and reduced by 9.063 after being stored for 16 days, which indicates that the film coating treatment by adding the low-concentration essential oil has better anti-browning effect. While example 2 treatment group and example 3 treatment group were L during storage*The value decreases significantly. It is shown that high concentrations of cinnamon essential oil can damage the tissue structure of fresh-cut potatoes, making their browning more severe. As can be seen from FIG. 2, each treatment group is stored for a longer period of time, a*The values all increased to different extents, indicating that the browning of the samples was progressing. Among these, the treatment group of example 2 preferably maintained the red-green value of fresh-cut potatoes. Compared with a blank treatment group, the potato red green alpha treated by the preservative provided by the invention*The value rises more slowly. The preservative can obviously reduce the browning of the fresh-cut potatoes. As can be seen from fig. 3, the weight loss ratios of the fresh-cut potatoes in the treatment groups of example 1, example 2 and example 3 were 0.79 times, 1.09 times and 1.45 times, respectively, of the blank group, which indicates that the antistaling agent with low essential oil concentration can better maintain the weight loss of the fresh-cut potatoes. As can be seen from FIG. 4, the total number of bacteria in each treatment group increased with the increase of the storage time. Example 1 treatment group versus control group for total number of bacteriaHas the best antibacterial effect, and is not added with the essential oil coating treatment group. The coating preservative added with the low-concentration cinnamon essential oil can obviously reduce the growth of the total number of bacteria. As can be seen from FIG. 5, the growth tendency of coliform group was significantly increased with the increase of the storage time in the blank treatment group. And the number of coliform groups in the blank treatment group is obviously higher than that in the other treatment groups, which indicates that the preservative can help to inhibit the growth of the coliform groups, wherein the reduction of the number of coliform groups is most obvious in the treatment group of the example 1. As can be seen from FIG. 6, the number of lactic acid colonies on the fresh-cut potatoes in the blank treatment group increased slowly with the increase of the storage time, while the number of lactic acid colonies in the fresh-cut potatoes treated with the preservative was less than 15log cfu/g (data is recorded as 0) in 8 days before storage. The number of lactic acid bacteria in the blank treatment group was significantly higher than in the other treatment groups. Among them, the treatment group of example 1 had the best bacteriostatic effect. As can be seen from FIG. 7, the curves for the different treated molds and yeasts all tended to increase with increasing shelf life. The curve for the blank treatment group was higher than the other treatment groups and significantly higher than the treatment group of example 1. The essential oil is added to the coating film to effectively inhibit the growth of partial mold and yeast.
In conclusion, the edible potato coating preservative prepared by the invention has good preservation effect on fresh-cut potatoes and can better keep the commodity value. The fresh-keeping agent added with the low-concentration cinnamon essential oil has a better fresh-keeping effect when used for treating the fresh-cut potatoes, the shelf life of the fresh-cut potatoes can be prolonged to 8 days, and the added high-concentration plant essential oil can potentially harm the fresh-cut potatoes, damage the tissue structure of the potatoes, enable the juice to flow out, and enhance respiration, so that the quality is deteriorated.
The foregoing examples are provided for illustration and description of the invention only and are not intended to limit the invention to the scope of the described examples. Furthermore, it will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, and that many variations and modifications may be made in accordance with the teachings of the present invention, which variations and modifications are within the scope of the present invention as claimed.
Claims (4)
1. A preparation method of an edible coating preservative for fresh-cut potatoes is characterized by comprising the following steps:
s1, adding chitosan into ultrapure water at 70 ℃, stirring until the chitosan is completely dissolved into a transparent and clear solution, cooling to room temperature, sequentially adding calcium chloride, ascorbic acid and citric acid, stirring and dissolving uniformly, and adding a proper amount of glycerol to obtain an edible chitosan coating liquid;
s2, adding cinnamon essential oil serving as a bacteriostatic agent into the chitosan edible coating liquid, uniformly stirring, performing ultrasonic treatment on the obtained solution by using an ultrasonic cleaner, and performing ultrasonic degassing to obtain the edible coating preservative for fresh-cut potatoes.
2. The preparation method of the edible fresh-cut potato coating preservative according to claim 1, wherein the proportion of the raw materials in the ultrapure water is as follows: 2% (w/v) of chitosan, 1% (w/v) of calcium chloride, 1% (w/v) of ascorbic acid, 1% (w/v) of citric acid, 1.5% (v/v) of glycerol and 0.2-0.6% (v/v) of cinnamon essential oil.
3. The preparation method of the edible fresh-cut potato coating preservative according to claim 1, wherein the ultrasonic condition in the step S2 is 12500rpm ultrasonic for 3 min.
4. An application of an edible coating preservative in fresh-cut potatoes comprises the following specific steps: soaking fresh-cut potato in edible coating antistaling agent for 2min, taking out, draining off water, placing into a tray, packaging with PVC preservative film, and storing at 4 deg.C.
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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 |
| CN111838308A (en) * | 2020-07-03 | 2020-10-30 | 荆楚理工学院 | Edible fruit and vegetable nano-coating preservative and preparation method and application thereof |
| CN111990458A (en) * | 2020-08-19 | 2020-11-27 | 阿克苏优能农业科技股份有限公司 | Green antibacterial crisp-keeping type fresh-keeping packaging method for sugar-cored Fuji apples |
| CN113662034A (en) * | 2021-07-07 | 2021-11-19 | 珠海市自然之旅生物技术有限公司 | Preservative and preparation method and application thereof |
| CN113951317A (en) * | 2021-09-06 | 2022-01-21 | 上饶师范学院 | Composite preservative and preparation method and application thereof |
| CN114586832A (en) * | 2022-03-03 | 2022-06-07 | 云南农业大学 | Ham quality fidelity method by ultrasonic combined essential oil film coating treatment |
| CN115073626A (en) * | 2022-04-29 | 2022-09-20 | 海南大学 | Application of para-hydroxybenzoic acid grafted chitosan film in fresh-keeping of fresh-cut jackfruit |
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| CN115073626A (en) * | 2022-04-29 | 2022-09-20 | 海南大学 | Application of para-hydroxybenzoic acid grafted chitosan film in fresh-keeping of fresh-cut jackfruit |
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