CN110999957A - Method for preparing fruit and vegetable preservative by using dried ginger starch hydrophobic particle to stabilize durian endothelial essential oil - Google Patents
Method for preparing fruit and vegetable preservative by using dried ginger starch hydrophobic particle to stabilize durian endothelial essential oil Download PDFInfo
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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
- 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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Abstract
The invention discloses a method for preparing a fruit and vegetable preservative by stabilizing durian endothelial essential oil by dried ginger starch hydrophobic particles, which comprises the following implementation steps: step 1, preparing dried ginger starch hydrophobic particles; step 2, preparing durian endothelial essential oil; step 3, preparing a durian endothelial essential oil preservative with stable dried ginger starch hydrophobic particles; the preservative is uniformly sprayed on the surfaces of the fruits and the vegetables, so that the preservation effect can be exerted, and the shelf life of the fruits and the vegetables is delayed. The durian endothelial essential oil is stabilized by utilizing the excellent relative surface energy and the adhesive effect of the hydrophobic particles of the dried ginger starch, the dispersibility of the essential oil in water is promoted, the coalescence and volatilization of the essential oil are inhibited, and the prepared essential oil preservative can replace pesticides to preserve and prevent agricultural products, so that the safety of the agricultural products is ensured.
Description
Technical Field
The invention relates to a method for preparing a fruit and vegetable fresh-keeping agent by using essential oil with stable hydrophobic particles of dried ginger starch, in particular to a method for preparing a fruit and vegetable fresh-keeping agent by using essential oil with stable hydrophobic particles of dried ginger starch and durian endothelium.
Background
The agricultural products are a complex system composed of a series of natural components, the freshness of the agricultural products is influenced by the components and the external environment such as temperature, humidity, microbial tissues (bacteria, fungi and the like), and the agricultural products can generate various physical, chemical or biological reactions along with the time, so that the change process from freshness to putrefaction is generated. The GB/T29372-2012 edible agricultural product fresh-keeping and storage management specification defines edible agricultural products as agricultural products which are produced by planting, breeding, harvesting, catching and the like, are unprocessed or simply processed and are eaten by people, and comprise fruits, vegetables, meat, aquatic products and the like. Generally, pathogenic microorganisms exist on the surface of agricultural products, and some uncooked agricultural products such as vegetables, melons, fruits and the like lack a necessary heating sterilization process, so that before eating, if disease-treating microorganisms on the surface of the agricultural products cannot be completely eliminated, food-borne pathogenic bacteria are easily polluted to threaten the food health and life safety of people. In order to ensure the quality and freshness of agricultural products, producers and sellers generally use pesticides, and the abuse of the pesticides easily causes the pesticide residue of the agricultural products to exceed the standard. Food with pesticide residue exceeding standard is easy to cause acute or chronic poisoning of human body, and has serious harm to human body, and nearly hundreds of food poisoning events caused by pesticide residue exist in China every year. Therefore, the pesticide residue exceeding the standard is one of the main problems which need to be solved for guaranteeing the food safety in China.
In order to meet the requirements of consumers, natural preservative components in plants, especially natural preservative components in edible vegetables and fruits, are applied to preservation and fresh keeping of fresh foods, which is a safe and effective way. Researches show that the plant-derived antibacterial ingredients mainly comprise plant essential oil, flavonoids, alkaloids and other active ingredients. The plant essential oil is a volatile aromatic substance extracted from plants, is liquid at normal temperature, has good antiseptic and bacteriostatic functions, and can be used as a natural preservative to be applied to the preservation of agricultural products.
The durian peel is the shell and white endothelium of the durian fruit of the genus durian of the family kapok, and is generally used as agricultural product waste. The durian endothelium contains various compounds such as coumarins, flavonoids, polyphenols, triterpenes and glycosides, has various effects of resisting oxidation, bacteria, inflammation and nitrosation, has certain relieving effect on pathological reactions such as tumor, diabetes, atherosclerosis and stress liver injury, and also has the effects of relieving cough, easing pain, promoting fertility, moisturizing and treating senile pruritus. Research shows that the durian peel extract has obvious inhibition effect on more than ten pathogenic bacteria such as escherichia coli, staphylococcus aureus, bacillus subtilis and the like. Therefore, the method has very important practical value for preparing the natural fruit and vegetable preservative by taking the agricultural product waste durian peel as the raw material and extracting the durian peel essential oil. The durian endothelial essential oil is derived from natural plant components, so that the durian endothelial essential oil has relatively high safety, can not cause secondary pollution to fresh food, can also save agricultural product processing resources, reduces waste and environmental pollution, conforms to the social construction concept of resource saving and environment-friendly, and is an effective method for dealing with the problems of overproof pesticide residues of agricultural products and food safety.
At present, the method for refreshing agricultural products by using the peel essential oil is not generally applied, and the application of the essential oil is greatly limited mainly due to the characteristics of water insolubility, strong volatility, strong fragrance and the like. In order to solve the problem, the invention takes the dried ginger starch as the raw material, and the dried ginger starch is derived from dried ginger residues; the rhizoma Zingiberis residue is the residue of the extraction of active substances (such as curcumin) from rhizoma Zingiberis; and extracting dried ginger starch from dried ginger residues, and grafting an acetate oleophylic group while reducing the particle size of the dried ginger starch by utilizing a modification mode combining physics and chemistry to prepare the dried ginger starch hydrophobic particles. The dried ginger starch hydrophobic particles have the function of quickly capturing essential oil droplets and firmly adsorbing the essential oil droplets, so that the essential oil droplets are uniformly dispersed in a system to form a high-stability oil-water mixed system, the dispersibility of the essential oil in water is effectively promoted, the coalescence and volatilization of the essential oil are inhibited, and an effective method is provided for the application of the plant essential oil in the fresh-keeping of the raw agricultural products such as fruits and vegetables.
Disclosure of Invention
The invention aims to provide a method for preparing a fruit and vegetable fresh-keeping agent by using durian endothelial essential oil with stable dried ginger starch hydrophobic particles, which has no chemical residue on the surfaces of fruits and vegetables, no chemical pollution on the components of the fruits and vegetables and no chemical damage on the quality of the fruits and vegetables.
The technical scheme adopted by the invention is implemented according to the following steps.
Step 1, preparing dried ginger starch hydrophobic particles: putting the dried ginger starch granules into ultrapure water to prepare dried ginger starch suspension with the concentration of 30g/100 mL-60 g/100mL, heating the dried ginger starch suspension to 100 ℃, and keeping the temperature for 60min until the dried ginger starch is completely gelatinized; adding acetic anhydride which accounts for 3-5% of the mass ratio of the acetic anhydride to the dried ginger starch into absolute ethyl alcohol with the volume of 2-4 times of the volume of the acetic anhydride, and uniformly stirring; then, dripping the gelatinized solution of the dried ginger starch cooled to 50-60 ℃ into anhydrous ethanol which is 3-5 times of the volume of the starch and contains acetic anhydride, slowly stirring for 12 hours for reaction, and keeping the pH value of the system to be 8.5-9.5 by using NaOH with the concentration of 3 mol/L; after the reaction is finished, performing centrifugal treatment on the mixed solution at 3500 r/min-5500 r/min for 10 min-25 min, taking the precipitate, placing the precipitate in an ethanol solution with the mass fraction of 50% -70%, and stirring for 5 min-10 min, wherein the ratio of the precipitate to the ethanol solution is 50g/100 mL-70 g/100 mL; centrifuging again to take the precipitate, placing the precipitate in absolute ethyl alcohol, wherein the ratio of the precipitate to the absolute ethyl alcohol is 50g/100 mL-70 g/100mL, and repeating the step for 3-4 times; finally, carrying out vacuum freeze drying on the precipitate at the temperature of-70 ℃ to obtain dried ginger starch hydrophobic particles; screening the dried ginger starch hydrophobic particles by using a laser particle sizer, wherein the particle size is not more than 1 mu m; the substitution degree reaction is utilized to screen the acetic anhydride substitution degree of the dried ginger starch hydrophobic particles to be not less than 0.04.
Step 2, preparing durian endothelial essential oil: taking white inner skin of the durian peel, chopping, and wet-grinding the white inner skin into white serous fluid with the fineness of 20-50 mu m by using a colloid mill; then, carrying out ultrasonic treatment on the white slurry for 15-45 min by using an ultrasonic cell disruption instrument, and then putting the white slurry into a simple distiller connected with a collecting bottle, a condensing tube, a distilling flask and a heating device for distillation to obtain the durian endothelial essential oil; screening the durian endothelial essential oil by detecting the content of polyphenols in the durian endothelial essential oil, wherein the content of the polyphenols is not less than 3.6g/100 mL.
Step 3, preparing the durian endothelial essential oil preservative with stable dried ginger starch hydrophobic particles: putting the dried ginger starch hydrophobic particles obtained in the step 1 into ultrapure water, stirring for 10-15 min, and then carrying out ultrasonic treatment for 15-30 min by using an ultrasonic cell disruption instrument to disperse the dried ginger starch hydrophobic particles in the water, wherein the concentration of the dried ginger starch hydrophobic particles is 5-8 g/100 mL; adding the durian endothelial essential oil obtained in the step (2) into the dried ginger starch hydrophobic particle suspension, wherein the volume concentration of the durian endothelial essential oil in the ultrapure water is 0.7-1.4%, and continuing to perform ultrasonic treatment for 15-30 min by using an ultrasonic cell disruptor to obtain the durian endothelial essential oil preservative with stable dried ginger starch hydrophobic particles; screening the microemulsion droplet size of the durian endothelial essential oil preservative with stable dry ginger starch hydrophobic particles by using a laser particle sizer, wherein the diameter of the microemulsion droplet is not more than 15 mu m; the preservative is uniformly sprayed on the surfaces of the fruits and the vegetables, so that the preservation effect can be exerted, and the shelf life of the fruits and the vegetables is delayed.
The fruit and vegetable fresh-keeping agent prepared by the invention comprises the following components: 5g/100 mL-8 g/100mL of dried ginger starch hydrophobic particles, durian endothelial essential oil and ultrapure water, wherein the volume concentration of the durian endothelial essential oil in the ultrapure water is 0.7-1.4%.
The preparation mechanism of the preservative for stabilizing the durian endothelial essential oil by the dried ginger starch hydrophobic particles is as follows: the dry ginger starch hydrophobic particles prepared by the invention have excellent relative surface energy and adhesion effect, and can be adsorbed to the surface of the micro emulsion droplets of durian endothelial essential oil in an oil-water system without falling off, so that the micro emulsion droplets can be uniformly dispersed in the oil-water system without agglomeration and delamination. This reaction is based on the capillary force that exists between water, the hydrophobic particle of Zingiberis rhizoma starch and the durian endothelial essential oil three-phase, and under the effect of capillary force, there is mutual repulsion between water and the durian endothelial essential oil, and the hydrophobic particle of Zingiberis rhizoma starch can be moistened by water and durian endothelial essential oil simultaneously, so the hydrophobic particle of Zingiberis rhizoma starch can exert balanced and stable effect between the profit. Among the two most important physical parameters affecting capillary force are surface tension and contact angle. At the boundary line of the water and the durian endothelial essential oil, three interfaces of the water, the dried ginger starch hydrophobic particles and the durian endothelial essential oil are in mutual contact, and each interface has corresponding surface tension to act.
According to the invention, by utilizing a video optical contact angle measuring instrument, the contact angle between the dry ginger starch hydrophobic particles and the interface between the durian endothelial essential oil and water in an oil-water system is detected to be 78.53 degrees, and the contact angle is smaller than 90 degrees, so that the principle proves that both the durian endothelial essential oil and water can wet the surface of the dry ginger starch hydrophobic particles, which is consistent with the stabilizing effect of the dry ginger starch hydrophobic particle stable durian endothelial essential oil preservative prepared by the method.
The invention has the beneficial effects that: taking the durian endothelium wastes of agricultural products and the dry ginger residues of the traditional Chinese medicine wastes as raw materials, respectively extracting durian endothelium essential oil and dry ginger starch, preparing dry ginger starch hydrophobic particles by using the dry ginger starch modified by acetic anhydride esterification, and finally preparing the fresh-keeping agent of the raw edible agricultural products such as fruits and vegetables by using the durian endothelium essential oil stabilized by the dry ginger starch hydrophobic particles. The food-grade fruit and vegetable preservative taking the durian endothelial essential oil as the effective component is prepared by only using food-grade dry ginger starch hydrophobic particles to maintain the stability of the durian endothelial essential oil microemulsion liquid drops in an oil-water system and not adding any additives such as a surfactant, an emulsifier, a thickening agent and the like. According to the method for preparing the fruit and vegetable preservative, any chemical reagent harmful to human bodies is not used, the components used for preparing the fruit and vegetable preservative are all food-grade, the preservative is sprayed on the surfaces of agricultural products such as fruits and vegetables, chemical pollution to food is avoided, high-efficiency antibacterial and moisturizing effects can be exerted, and meanwhile, the preservative has good stability, is suitable for corrosion prevention and preservation of fruits, vegetables, edible fungi, dry fruits and other agricultural products, can replace pesticides to perform preservation and corrosion prevention on the agricultural products, and further ensures the safety of the agricultural products.
Drawings
FIG. 1 is a flow chart of the present invention.
FIG. 2 shows the distribution of essential oil of durian endothelium in fruit and vegetable antistaling agent under optical microscope.
FIG. 3 shows the distribution of essential oil of durian endothelium in fruit and vegetable antistaling agent under fluorescence microscope.
Detailed Description
Please refer to fig. 1, fig. 2 and fig. 3.
Step 1: putting the dried ginger starch granules into ultrapure water to prepare dried ginger starch suspension with the concentration of 30g/100mL, heating the dried ginger starch suspension to 100 ℃, and keeping the temperature for 60min until the dried ginger starch is completely gelatinized; adding acetic anhydride which accounts for 3 percent of the mass ratio of the acetic anhydride to the dried ginger starch into 3 times of absolute ethyl alcohol, and uniformly stirring; then dripping the gelatinized solution of the dried ginger starch cooled to 50 ℃ into absolute ethyl alcohol containing acetic anhydride with the volume 5 times of the starch, slowly stirring for 12 hours for reaction, and keeping the pH value of the system to be 8.5-9.5 by using NaOH with the concentration of 3 mol/L; after the reaction is finished, performing 3500r/min centrifugal treatment on the mixed solution for 18min, taking a precipitate, placing the precipitate in an ethanol solution with the mass fraction of 70%, and stirring for 5min, wherein the ratio of the precipitate to the ethanol solution is 50g/100 mL; centrifuging again to obtain precipitate, placing in anhydrous ethanol at a ratio of 50g/100mL, and repeating the step for 3 times; finally, carrying out vacuum freeze drying on the precipitate at the temperature of-70 ℃ to obtain dried ginger starch hydrophobic particles; detecting the hydrophobic particles of the dried ginger starch by using a laser particle sizer, wherein the particle size of the hydrophobic particles is 0.87 mu m; the degree of substitution of acetic anhydride of the dried ginger starch hydrophobic particles is detected to be 0.044.
Step 2: taking white inner skin of durian peel, chopping, and wet-grinding the white inner skin into white serous fluid with fineness of 20 μm by using a colloid mill; then carrying out ultrasonic treatment on the white slurry for 45min by using an ultrasonic cell disruption instrument, and then putting the white slurry into a simple distiller connected with a collecting bottle, a condensing tube, a distilling flask and a heating device for distilling to obtain the durian endothelial essential oil; detecting the content of polyphenols in the durian endothelial essential oil to be 3.68g/100 mL.
And step 3: putting the dried ginger starch hydrophobic particles obtained in the step 1 into ultrapure water, stirring for 13min at the concentration of 5g/100mL, and then carrying out ultrasonic treatment for 17min by using an ultrasonic cell disruption instrument to disperse the dried ginger starch hydrophobic particles in the water; adding the durian endothelial essential oil obtained in the step 2 into the dried ginger starch hydrophobic particle suspension, wherein the volume concentration of the durian endothelial essential oil in the ultrapure water is 1.2%, and continuing to perform ultrasonic treatment for 20min by using an ultrasonic cell disruption instrument to obtain the durian endothelial essential oil preservative with stable dried ginger starch hydrophobic particles; the microemulsion droplet size of the durian endothelial essential oil preservative with stable dried ginger starch hydrophobic particle detection by using a laser particle sizer is 11.5 mu m.
Through the specific implementation steps, the preparation of the fruit and vegetable preservative by the durian endothelial essential oil with stable dried ginger starch hydrophobic particles is completed, and the distribution of the durian endothelial essential oil in the fruit and vegetable preservative is shown in figures 2 and 3.
Claims (1)
1. The method for preparing the fruit and vegetable preservative by stabilizing the durian endothelial essential oil by the dried ginger starch hydrophobic particles is characterized by comprising the following steps: the method comprises the following steps:
step 1, preparing dried ginger starch hydrophobic particles:
putting the dried ginger starch granules into ultrapure water to prepare dried ginger starch suspension with the concentration of 30g/100 mL-60 g/100mL, heating the dried ginger starch suspension to 100 ℃, and keeping the temperature for 60min until the dried ginger starch is completely gelatinized; adding acetic anhydride which accounts for 3-5% of the mass ratio of the acetic anhydride to the dried ginger starch into absolute ethyl alcohol with the volume of 2-4 times of the volume of the acetic anhydride, and uniformly stirring; then, dripping the gelatinized solution of the dried ginger starch cooled to 50-60 ℃ into anhydrous ethanol which is 3-5 times of the volume of the starch and contains acetic anhydride, slowly stirring for 12 hours for reaction, and keeping the pH value of the system to be 8.5-9.5 by using NaOH with the concentration of 3 mol/L; after the reaction is finished, performing centrifugal treatment on the mixed solution at 3500 r/min-5500 r/min for 10 min-25 min, taking the precipitate, placing the precipitate in an ethanol solution with the mass fraction of 50% -70%, and stirring for 5 min-10 min, wherein the ratio of the precipitate to the ethanol solution is 50g/100 mL-70 g/100 mL; centrifuging again to take the precipitate, placing the precipitate in absolute ethyl alcohol, wherein the ratio of the precipitate to the absolute ethyl alcohol is 50g/100 mL-70 g/100mL, and repeating the step for 3-4 times; finally, carrying out vacuum freeze drying on the precipitate at the temperature of-70 ℃ to obtain dried ginger starch hydrophobic particles; screening the dried ginger starch hydrophobic particles by using a laser particle sizer, wherein the particle size is not more than 1 mu m; screening the acetic anhydride substitution degree of the dried ginger starch hydrophobic particles by using a substitution degree reaction to be not less than 0.04;
step 2, preparing durian endothelial essential oil:
taking white inner skin of the durian peel, chopping, and wet-grinding the white inner skin into white serous fluid with the fineness of 20-50 mu m by using a colloid mill; then, carrying out ultrasonic treatment on the white slurry for 15-45 min by using an ultrasonic cell disruption instrument, and then putting the white slurry into a simple distiller connected with a collecting bottle, a condensing tube, a distilling flask and a heating device for distillation to obtain the durian endothelial essential oil; screening the durian endothelial essential oil by detecting the content of polyphenols in the durian endothelial essential oil, wherein the content of the polyphenols is not less than 3.6g/100 mL;
step 3, preparing the durian endothelial essential oil preservative with stable dried ginger starch hydrophobic particles:
putting the dried ginger starch hydrophobic particles obtained in the step 1 into ultrapure water, stirring for 10-15 min, and then carrying out ultrasonic treatment for 15-30 min by using an ultrasonic cell disruption instrument to disperse the dried ginger starch hydrophobic particles in the water, wherein the concentration of the dried ginger starch hydrophobic particles is 5-8 g/100 mL; adding the durian endothelial essential oil obtained in the step (2) into the dried ginger starch hydrophobic particle suspension, wherein the volume concentration of the durian endothelial essential oil in the ultrapure water is 0.7-1.4%, and continuing to perform ultrasonic treatment for 15-30 min by using an ultrasonic cell disruptor to obtain the durian endothelial essential oil preservative with stable dried ginger starch hydrophobic particles; screening the microemulsion droplet size of the durian endothelial essential oil preservative with stable dry ginger starch hydrophobic particles by using a laser particle sizer, wherein the diameter of the microemulsion droplet is not more than 15 mu m; the preservative is uniformly sprayed on the surfaces of the fruits and the vegetables, so that the preservation effect can be exerted, and the shelf life of the fruits and the vegetables is delayed.
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