CN111034790A - Fruit and vegetable composite preservative and application thereof - Google Patents
Fruit and vegetable composite preservative and application thereof Download PDFInfo
- Publication number
- CN111034790A CN111034790A CN202010001082.7A CN202010001082A CN111034790A CN 111034790 A CN111034790 A CN 111034790A CN 202010001082 A CN202010001082 A CN 202010001082A CN 111034790 A CN111034790 A CN 111034790A
- Authority
- CN
- China
- Prior art keywords
- parts
- solution
- fruit
- hydroxyethyl cellulose
- chitin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000003755 preservative agent Substances 0.000 title claims abstract description 72
- 230000002335 preservative effect Effects 0.000 title claims abstract description 69
- 239000002131 composite material Substances 0.000 title claims abstract description 56
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 47
- 229920002101 Chitin Polymers 0.000 claims abstract description 76
- 239000004354 Hydroxyethyl cellulose Substances 0.000 claims abstract description 59
- 229920000663 Hydroxyethyl cellulose Polymers 0.000 claims abstract description 59
- 235000019447 hydroxyethyl cellulose Nutrition 0.000 claims abstract description 59
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 claims abstract description 54
- -1 fatty acid ester Chemical class 0.000 claims abstract description 54
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 54
- RTIXKCRFFJGDFG-UHFFFAOYSA-N chrysin Chemical compound C=1C(O)=CC(O)=C(C(C=2)=O)C=1OC=2C1=CC=CC=C1 RTIXKCRFFJGDFG-UHFFFAOYSA-N 0.000 claims abstract description 50
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 50
- 239000000194 fatty acid Substances 0.000 claims abstract description 50
- 229930195729 fatty acid Natural products 0.000 claims abstract description 50
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- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 claims abstract description 26
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- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 6
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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
- A23B7/16—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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
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- 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
Abstract
The invention discloses a fruit and vegetable composite preservative which comprises the following raw materials in parts by weight: 5-10 parts of hydroxyethyl cellulose, 0.5-1 part of chitin nanowhiskers, 0.1-0.4 part of quercetin, 0.05-0.15 part of chrysin, 1-2 parts of polyglycerol fatty acid ester, 0.02-0.05 part of calcium chloride, 0.02-0.08 part of gellan gum, 0.005-0.1 part of methionine and 60-130 parts of deionized water. The raw materials of the fruit and vegetable composite preservative provided by the invention have good biocompatibility and biodegradability, the preservative does not contain antibiotics and conventional bactericides, the preparation is simple, the use is convenient, the formed protective film has good mechanical properties, the damage is not easy, the preservation effect is favorably exerted, the preservative film can sterilize and inhibit bacteria, the nutrient consumption in the preservation period can be reduced, the good external form and color can be kept, and the shelf life of fruit and vegetable products is greatly prolonged.
Description
Technical Field
The invention relates to the technical field of preservation, in particular to a fruit and vegetable composite preservative and application thereof.
Background
The foods such as fruits, vegetables and the like need to be preserved by using a preservative in the processes of storage and circulation so as to prevent the foods from going bad and rotten due to the rapid propagation of microorganisms. Common preservatives include chemical preservatives and biological preservatives, for example, Chinese patent document CN101664055A discloses a browning inhibitor for cut vegetables, which comprises one or a mixture of water and ethanol, one of sodium alginate, xanthan gum, carrageenan and deacetylated chitin, one of sodium tripolyphosphate, sodium pyrophosphate and 6-sodium metaphosphate, one or more of phytic acid, ascorbic acid, cinnamic acid, citric acid, kojic acid and edible acetic acid, and one or more of potassium sorbate, sodium dehydroacetate, sodium chloride and 4-hexylresorcinol. As for a biological preservative, chinese patent document CN106359567A discloses a fruit preservative containing plant essential oil and an application thereof, the vegetable preservative is prepared by compounding lysozyme, tea polyphenol, nisin, plant essential oil a, plant essential oil B, Vc, potassium sorbate and distilled water in a certain proportion, and the plant essential oil is used as a main component of the preservative.
The preservative can improve the preservative and fresh-keeping effects of fruits and vegetables; however, the browning inhibitor for the cut vegetables contains a chemically synthesized preservative and an additive, while the optimum temperature of lysozyme in the fruit preservative containing the plant essential oil is 37 ℃, the preservative effect is deteriorated when the lysozyme activity is reduced or inactivated due to a low-temperature environment or other factors, and meanwhile, the odor of the plant essential oil is relatively strong and can negatively influence the odor of the fruits.
In order to solve the technical problems, researchers adopt natural extracts as main components of the preservative, for example, Chinese patent document CN102524371A discloses a lotus leaf leaching liquor fruit and vegetable preservative and a using method thereof, the preparation comprises the steps of drying and crushing lotus leaves, weighing and crushing the crushed lotus leaves, adding acetic acid distilled water with the pH value of 4-7 to prepare a mixed liquor with the solid-to-liquid ratio of 1:20-50, placing the mixed liquor at 70-100 ℃ for leaching for 1-5h, filtering, then carrying out the same leaching process, and finally preparing the filtrate into 1-20% leaching liquor, namely the preservative. The preservative does not contain chemical compositions and biological agents, and is healthy and environment-friendly; however, the fresh-keeping effect of the fresh-keeping agent is poor in practical application, and fruits and vegetables using the fresh-keeping agent are still prone to decay and deteriorate.
The development of the compound preservative which does not contain preservative, is safe and healthy, does not influence the taste of fruits and vegetables and has ideal preservation effect is necessary.
Disclosure of Invention
In view of the defects of the existing antistaling agent, the invention provides a compound antistaling agent which does not contain preservative, is safe and healthy, does not influence the taste of food and has ideal antistaling effect, and the specific technical scheme is as follows:
a fruit and vegetable composite preservative comprises the following raw materials in parts by weight: 5-10 parts of hydroxyethyl cellulose, 0.5-1 part of chitin nanowhiskers, 0.1-0.4 part of quercetin, 0.05-0.15 part of chrysin, 1-2 parts of polyglycerol fatty acid ester, 0.02-0.05 part of calcium chloride, 0.02-0.08 part of gellan gum, 0.005-0.1 part of methionine and 60-130 parts of deionized water.
Further, the composite fruit and vegetable preservative comprises the following raw materials in parts by weight: 8 parts of hydroxyethyl cellulose, 0.8 part of chitin nano crystal whisker, 0.3 part of quercetin, 0.12 part of chrysin, 1.6 parts of polyglycerol fatty acid ester, 0.04 part of calcium chloride, 0.06 part of gellan gum, 0.06 part of methionine and 90 parts of deionized water.
Further, the preparation method of the chitin nanowhisker comprises the following steps: weighing chitin, placing in hydrochloric acid solution, stirring and refluxing at boiling temperature for 6h, centrifuging to remove supernatant to obtain precipitate; repeating the operation for three times, washing the finally obtained precipitate with deionized water until the pH value is 3-4, carrying out ultrasonic treatment, dialyzing in the deionized water for 3d, periodically replacing the deionized water until the solution inside and outside the dialysis bag is neutral, filtering to remove impurities in the dialyzed dispersion liquid, and freeze-drying to obtain chitin whisker powder.
A preparation method of a fruit and vegetable composite preservative comprises the following steps:
step one, preparing a hydroxyethyl cellulose/chitin nano whisker blending liquid: weighing hydroxyethyl cellulose and calcium chloride according to parts by weight, adding 10 times of deionized water into a container, adding the hydroxyethyl cellulose while stirring, continuously stirring to prepare a solution, adding the calcium chloride, performing ultrasonic treatment for 15-23 min, then adding chitin nano whiskers, and uniformly stirring to obtain a hydroxyethyl cellulose/chitin nano whisker blending solution;
step two, preparing a gellan gum solution: preparing gellan gum into a solution with the mass concentration of 0.7% by using deionized water, heating the solution to 60 ℃, and preserving heat for later use;
step three, preparing a polyglycerol fatty acid ester solution: heating the rest of deionized water in parts by weight to 80-90 ℃, adding the polyglycerol fatty acid ester, and stirring until the polyglycerol fatty acid ester is completely dissolved to obtain a polyglycerol fatty acid ester solution;
step four, preparing the composite preservative: adding quercetin and chrysin in corresponding parts by weight into the polyglycerol fatty acid ester solution prepared in the step three, stirring for 20-30 min at the temperature of 65-85 ℃, and cooling to room temperature for later use; and (3) adding methionine into the hydroxyethyl cellulose/chitin nano whisker blending liquid prepared in the first step, uniformly stirring at 60-70 ℃, then adding the polyglycerol fatty acid ester solution cooled to room temperature, finally adding the gellan gum solution prepared in the second step, and continuously stirring for 20-30 min to obtain the product.
Further, the mass of the chitin nano crystal whisker added in the step one is 10% of the mass of the hydroxyethyl cellulose.
The fruit and vegetable composite preservative provided by the invention is applied to the aspect of fruit and vegetable preservation.
The hydroxyethyl cellulose used in the invention has good biocompatibility and biodegradability, the aqueous solution stability and the film forming property are good, and the hydroxyethyl cellulose has good salt solubility to electrolyte, but the mechanical property after film forming is poor. The chitin nanowhiskers have the advantages of high strength and high modulus besides maintaining excellent moisture absorption and moisture permeability, unique antibacterial property, biocompatibility and biodegradability of chitin, can be uniformly distributed in a hydroxyethyl cellulose system after being blended with a hydroxyethyl cellulose solution, not only endows the blended membrane with antibacterial property, but also can be used as a nano reinforcing agent to greatly improve the mechanical property of the blended membrane. Calcium chloride is strong electrolyte, calcium ions are uniformly distributed on a hydroxyethyl cellulose molecular chain and inside the molecular chain after ultrasonic treatment, intermolecular hydrogen bond and electrostatic attraction action are enhanced, hydrogen bond crosslinking of hydroxyl on the hydroxyethyl cellulose molecular chain and a plurality of hydroxyl and amino groups on chitin nano crystal whiskers can be promoted, so that the viscosity of the system is improved, finally, the added gellan gum can form gel with a compact three-dimensional network structure under the induction of divalent cations, so that the hydroxyethyl cellulose and the chitin nano crystal whiskers are connected under the induction of the uniformly distributed calcium ions in the system to enable the system to be gel with a high-strength crosslinking network integral structure, and the composite preservative forms a compact film layer with stable property after being smeared due to twice crosslinking, so that the respiration action of fruit and vegetable products is weakened, the nutrition consumption is reduced, and tests show that the combined use of the calcium chloride and the chitin can interact with pectin components on the surfaces of the fruit and vegetable, is beneficial to maintaining the integrity of the pectin chain and improving the hardness of the fruits and vegetables.
Quercetin is one of common flavonoid compounds in diet, and onion, apple and tea contain more abundant quercetin and its glycoside derivatives. The quercetin structure is rich in phenolic hydroxyl, has strong antioxidant effect, broad-spectrum antibacterial property, and has remarkable antibacterial effect on staphylococcus aureus, escherichia coli, bacillus thuringiensis, pseudomonas aeruginosa and the like, and in addition, the quercetin structure also has various physiological activities of resisting aging, resisting cancer, resisting atherosclerosis and the like. Chrysin is a flavonoid compound widely distributed in plants, and has wide pharmacological and physiological activities of oxidation resistance, antibiosis, allergy resistance and the like. The composite preservative has strong antibacterial property and oxidation resistance by utilizing the synergistic effect of the chrysin and the quercetin, can kill bacteria, fungi and mould, prevent fruits and vegetables from being rotten and mildewed, and prevent components such as protein, grease, gel and the like in fruit and vegetable products from being deteriorated due to oxidation.
The water solubility of the quercetin and the chrysin is poor, and the polyglycerol fatty acid ester is added, so that the solubilization effect can be achieved, the solubility of the quercetin and the chrysin is improved, the uniform dispersion of the components in a system is promoted, the smearing property of the composite preservative solution can be improved, the composite preservative is convenient to use on the surface of an uneven product, the lipophilicity of the composite preservative can be enhanced, the composite preservative can be firmly combined with a wax layer, a cuticle layer, cellulose, grease and protein on the surface of a fruit and vegetable, and the film is enabled to be tightly attached to the surface of the fruit and vegetable product everywhere.
Methionine is one of eight amino acids essential to human body, and is involved in protein synthesis. The excessive oxidation of plant cell membrane lipid is an important reason for the damage of fruit and vegetable product cells, methionine is used as an effective component of the composite preservative, and the experiment shows that the methionine can keep full form, elasticity and bright luster of fruit and vegetable cells while exerting antibacterial and antioxidant activities.
The invention provides a fruit and vegetable composite antistaling agent, which takes chitin, quercetin, chrysin and methionine as an antibacterial agent and an antioxidant, the methionine is also used as a cell membrane protective agent, the chitin nano crystal whiskers are uniformly distributed in a hydroxyethyl cellulose system, and calcium chloride promotes hydrogen bond crosslinking between the chitin nano crystal whiskers and the hydroxyethyl cellulose and induces gellan gum crosslinking action, so that the composite antistaling agent can form a stable crosslinked reticular film after being smeared on the surface of a product, meanwhile, the added polyglycerol fatty acid ester can endow the composite antistaling agent with certain lipophilicity, so that the formed film can be firmly combined with a wax layer, a horny layer, cellulose, grease and protein on the surface of a fruit and vegetable product, the antibacterial and antioxidant effects are exerted, the spoilage is prevented, the calcium chloride and the chitin are combined to combine the cell membrane protective effect of the methionine, the compound preservative can slow down the softening degree and the dullness degree of the product and prolong the shelf life of the product.
Compared with the prior art, the fruit and vegetable composite preservative provided by the invention has the following beneficial effects:
1. the fruit and vegetable composite preservative provided by the invention has a broad-spectrum antibacterial effect, and test results show that the fruit and vegetable composite preservative has good mechanical properties after film forming, has a good preservation effect on vegetables and fruits, does not contain a biological enzyme preparation, is not influenced by temperature and acidity and alkalinity, can still effectively inhibit the growth of microorganisms in a low-temperature environment, and is suitable for the preservation of refrigerated and frozen products;
2. the preparation method of the fruit and vegetable composite preservative provided by the invention is simple to operate, mild in condition, and adaptive to the properties of each component, provides a proper condition for the interaction among the components, and the prepared composite preservative is uniform and stable, when in use, fruits and vegetable products needing to be preserved are soaked and then taken out for drying or coated uniformly on the surface, so that the use is convenient, the formed protective film has good mechanical property, is not easy to damage, and is beneficial to the exertion of the preservation effect;
3. in addition to the aim of achieving preservation by utilizing the antibacterial property and the antioxidant property of the chitin, the quercetin and the chrysin, the hydroxyethyl cellulose has hygroscopicity, can provide a dry and comfortable environment for a preservation product, and reduces the breeding of bacteria, mold and other microorganisms; the combined use of calcium chloride, chitin and gellan gum can form a gel film to inhibit cell respiration; the methionine can promote cell membrane to be updated, and the composite preservative provided by the invention can sterilize and inhibit bacteria, reduce the nutrient consumption in the preservation period, keep good external form and color and greatly prolong the shelf life of the preserved product by superposing various effects.
Detailed Description
To further illustrate the technical means adopted by the present invention and the effects thereof, the following detailed description is given with reference to the preferred embodiments of the present invention.
Example 1
A fruit and vegetable composite preservative comprises the following raw materials in parts by weight: 5 parts of hydroxyethyl cellulose, 0.5 part of chitin nano crystal whisker, 0.1 part of quercetin, 0.05 part of chrysin, 1 part of polyglycerol fatty acid ester, 0.02 part of calcium chloride, 0.02 part of gellan gum, 0.005 part of methionine and 60 parts of deionized water.
Further, the preparation method of the chitin nanowhisker comprises the following steps: weighing chitin, placing in hydrochloric acid solution, stirring and refluxing at boiling temperature for 6h, centrifuging to remove supernatant to obtain precipitate; repeating the operation for three times, washing the finally obtained precipitate with deionized water until the pH value is 3-4, carrying out ultrasonic treatment, dialyzing in the deionized water for 3d, periodically replacing the deionized water until the solution inside and outside the dialysis bag is neutral, filtering to remove impurities in the dialyzed dispersion liquid, and freeze-drying to obtain chitin whisker powder.
A preparation method of a fruit and vegetable composite preservative comprises the following steps:
step one, preparing a hydroxyethyl cellulose/chitin nano whisker blending liquid: weighing hydroxyethyl cellulose and calcium chloride according to parts by weight, adding 10 times of deionized water into a container, adding the hydroxyethyl cellulose while stirring, continuously stirring to prepare a solution, adding the calcium chloride, performing ultrasonic treatment for 15-23 min, then adding chitin nano whiskers, and uniformly stirring to obtain a hydroxyethyl cellulose/chitin nano whisker blending solution;
step two, preparing a gellan gum solution: preparing gellan gum into a solution with the mass concentration of 0.7% by using deionized water, heating the solution to 60 ℃, and preserving heat for later use;
step three, preparing a polyglycerol fatty acid ester solution: heating the rest of deionized water in parts by weight to 80-90 ℃, adding the polyglycerol fatty acid ester, and stirring until the polyglycerol fatty acid ester is completely dissolved to obtain a polyglycerol fatty acid ester solution;
step four, preparing the composite preservative: adding quercetin and chrysin in corresponding parts by weight into the polyglycerol fatty acid ester solution prepared in the step three, stirring for 20-30 min at the temperature of 65-85 ℃, and cooling to room temperature for later use; and (3) adding methionine into the hydroxyethyl cellulose/chitin nano whisker blending liquid prepared in the first step, uniformly stirring at 60-70 ℃, then adding the polyglycerol fatty acid ester solution cooled to room temperature, finally adding the gellan gum solution prepared in the second step, and continuously stirring for 20-30 min to obtain the product.
Example 2
A fruit and vegetable composite preservative comprises the following raw materials in parts by weight: 6 parts of hydroxyethyl cellulose, 0.6 part of chitin nano crystal whisker, 0.2 part of quercetin, 0.1 part of chrysin, 1.3 parts of polyglycerol fatty acid ester, 0.03 part of calcium chloride, 0.04 part of gellan gum, 0.008 part of methionine and 70 parts of deionized water.
Further, the preparation method of the chitin nanowhisker comprises the following steps: weighing chitin, placing in hydrochloric acid solution, stirring and refluxing at boiling temperature for 6h, centrifuging to remove supernatant to obtain precipitate; repeating the operation for three times, washing the finally obtained precipitate with deionized water until the pH value is 3-4, carrying out ultrasonic treatment, dialyzing in the deionized water for 3d, periodically replacing the deionized water until the solution inside and outside the dialysis bag is neutral, filtering to remove impurities in the dialyzed dispersion liquid, and freeze-drying to obtain chitin whisker powder.
A preparation method of a fruit and vegetable composite preservative comprises the following steps:
step one, preparing a hydroxyethyl cellulose/chitin nano whisker blending liquid: weighing hydroxyethyl cellulose and calcium chloride according to parts by weight, adding 10 times of deionized water into a container, adding the hydroxyethyl cellulose while stirring, continuously stirring to prepare a solution, adding the calcium chloride, performing ultrasonic treatment for 15-23 min, then adding chitin nano whiskers, and uniformly stirring to obtain a hydroxyethyl cellulose/chitin nano whisker blending solution;
step two, preparing a gellan gum solution: preparing gellan gum into a solution with the mass concentration of 0.7% by using deionized water, heating the solution to 60 ℃, and preserving heat for later use;
step three, preparing a polyglycerol fatty acid ester solution: heating the rest of deionized water in parts by weight to 80-90 ℃, adding the polyglycerol fatty acid ester, and stirring until the polyglycerol fatty acid ester is completely dissolved to obtain a polyglycerol fatty acid ester solution;
step four, preparing the composite preservative: adding quercetin and chrysin in corresponding parts by weight into the polyglycerol fatty acid ester solution prepared in the step three, stirring for 20-30 min at the temperature of 65-85 ℃, and cooling to room temperature for later use; and (3) adding methionine into the hydroxyethyl cellulose/chitin nano whisker blending liquid prepared in the first step, uniformly stirring at 60-70 ℃, then adding the polyglycerol fatty acid ester solution cooled to room temperature, finally adding the gellan gum solution prepared in the second step, and continuously stirring for 20-30 min to obtain the product.
Example 3
A fruit and vegetable composite preservative comprises the following raw materials in parts by weight: 8 parts of hydroxyethyl cellulose, 0.8 part of chitin nano crystal whisker, 0.3 part of quercetin, 0.12 part of chrysin, 1.6 parts of polyglycerol fatty acid ester, 0.04 part of calcium chloride, 0.06 part of gellan gum, 0.06 part of methionine and 90 parts of deionized water.
Further, the preparation method of the chitin nanowhisker comprises the following steps: weighing chitin, placing in hydrochloric acid solution, stirring and refluxing at boiling temperature for 6h, centrifuging to remove supernatant to obtain precipitate; repeating the operation for three times, washing the finally obtained precipitate with deionized water until the pH value is 3-4, carrying out ultrasonic treatment, dialyzing in the deionized water for 3d, periodically replacing the deionized water until the solution inside and outside the dialysis bag is neutral, filtering to remove impurities in the dialyzed dispersion liquid, and freeze-drying to obtain chitin whisker powder.
A preparation method of a fruit and vegetable composite preservative comprises the following steps:
step one, preparing a hydroxyethyl cellulose/chitin nano whisker blending liquid: weighing hydroxyethyl cellulose and calcium chloride according to parts by weight, adding 10 times of deionized water into a container, adding the hydroxyethyl cellulose while stirring, continuously stirring to prepare a solution, adding the calcium chloride, performing ultrasonic treatment for 15-23 min, then adding chitin nano whiskers, and uniformly stirring to obtain a hydroxyethyl cellulose/chitin nano whisker blending solution;
step two, preparing a gellan gum solution: preparing gellan gum into a solution with the mass concentration of 0.7% by using deionized water, heating the solution to 60 ℃, and preserving heat for later use;
step three, preparing a polyglycerol fatty acid ester solution: heating the rest of deionized water in parts by weight to 80-90 ℃, adding the polyglycerol fatty acid ester, and stirring until the polyglycerol fatty acid ester is completely dissolved to obtain a polyglycerol fatty acid ester solution;
step four, preparing the composite preservative: adding quercetin and chrysin in corresponding parts by weight into the polyglycerol fatty acid ester solution prepared in the step three, stirring for 20-30 min at the temperature of 65-85 ℃, and cooling to room temperature for later use; and (3) adding methionine into the hydroxyethyl cellulose/chitin nano whisker blending liquid prepared in the first step, uniformly stirring at 60-70 ℃, then adding the polyglycerol fatty acid ester solution cooled to room temperature, finally adding the gellan gum solution prepared in the second step, and continuously stirring for 20-30 min to obtain the product.
Example 4
A fruit and vegetable composite preservative comprises the following raw materials in parts by weight: 10 parts of hydroxyethyl cellulose, 1 part of chitin nano crystal whisker, 0.4 part of quercetin, 0.15 part of chrysin, 2 parts of polyglycerol fatty acid ester, 0.05 part of calcium chloride, 0.08 part of gellan gum, 0.1 part of methionine and 130 parts of deionized water.
Further, the preparation method of the chitin nanowhisker comprises the following steps: weighing chitin, placing in hydrochloric acid solution, stirring and refluxing at boiling temperature for 6h, centrifuging to remove supernatant to obtain precipitate; repeating the operation for three times, washing the finally obtained precipitate with deionized water until the pH value is 3-4, carrying out ultrasonic treatment, dialyzing in the deionized water for 3d, periodically replacing the deionized water until the solution inside and outside the dialysis bag is neutral, filtering to remove impurities in the dialyzed dispersion liquid, and freeze-drying to obtain chitin whisker powder.
A preparation method of a fruit and vegetable composite preservative comprises the following steps:
step one, preparing a hydroxyethyl cellulose/chitin nano whisker blending liquid: weighing hydroxyethyl cellulose and calcium chloride according to parts by weight, adding 10 times of deionized water into a container, adding the hydroxyethyl cellulose while stirring, continuously stirring to prepare a solution, adding the calcium chloride, performing ultrasonic treatment for 15-23 min, then adding chitin nano whiskers, and uniformly stirring to obtain a hydroxyethyl cellulose/chitin nano whisker blending solution;
step two, preparing a gellan gum solution: preparing gellan gum into a solution with the mass concentration of 0.7% by using deionized water, heating the solution to 60 ℃, and preserving heat for later use;
step three, preparing a polyglycerol fatty acid ester solution: heating the rest of deionized water in parts by weight to 80-90 ℃, adding the polyglycerol fatty acid ester, and stirring until the polyglycerol fatty acid ester is completely dissolved to obtain a polyglycerol fatty acid ester solution;
step four, preparing the composite preservative: adding quercetin and chrysin in corresponding parts by weight into the polyglycerol fatty acid ester solution prepared in the step three, stirring for 20-30 min at the temperature of 65-85 ℃, and cooling to room temperature for later use; and (3) adding methionine into the hydroxyethyl cellulose/chitin nano whisker blending liquid prepared in the first step, uniformly stirring at 60-70 ℃, then adding the polyglycerol fatty acid ester solution cooled to room temperature, finally adding the gellan gum solution prepared in the second step, and continuously stirring for 20-30 min to obtain the product.
Mechanical Property test
In order to research the influence of the dosage of the chitin nano crystal whisker (CNW) on the mechanical strength of the film forming of the composite preservative, according to the technical scheme of the embodiment 3, the dosage of the chitin nano whisker is set to be 0 part, 0.08 part, 0.4 part, 0.8 part, 1.2 part and 1.6 part in turn, namely 0, 1%, 5%, 10%, 15%, 20% of the mass of hydroxyethyl cellulose (HEC), respectively, casting the prepared composite preservative on a clean quartz glass plate to form a film, preparing the film into a sample with the length multiplied by the width of 100mm multiplied by 15mm and the film thickness of 0.02 +/-0.002 mm, according to the test method of the tensile property of the plastic film GB/T1040-2006, placing the film sample on a HOSEFILED electronic universal tester to be stretched under the conditions that the temperature is 25 +/-2 ℃ and the relative humidity is 65 +/-5 percent, measuring the tensile strength, the breaking strength and the breaking elongation of each sample, and carrying out an experiment after soaking the film sample in distilled water for 30 min. The test results are shown in table 1.
TABLE 1 mechanical Properties test
| CNW：HEC/wt％ | Tensile strength/MPa | Elongation at break/% |
| 0 | 5 | 110 |
| 1 | 13 | 89 |
| 5 | 19 | 75 |
| 10 | 24 | 80 |
| 15 | 29 | 69 |
| 20 | 21 | 52 |
As can be seen from table 1, the tensile strength of the film without chitin nanowhiskers was very poor, only 5 MPa. With the increase of the amount of the chitin nanowhiskers, the tensile strength of the film is gradually increased, because the fibrous structure of the chitin nanowhiskers can play a reinforcing role, and meanwhile, hydroxyl groups on the fibrous structure of the chitin nanowhiskers can generate hydrogen bond crosslinking with hydroxyl groups and amino groups on a hydroxyethyl cellulose molecular chain in the presence of calcium chloride to form a net structure, the tensile strength of the film is greatly improved, and when the mass of the film exceeds 15% of the mass of the hydroxyethyl cellulose, the tensile strength begins to be reduced, because the chitin nanowhiskers are too much, the structure of the film is damaged; the elongation at break is gradually reduced along with the increase of the dosage of the chitin nano whisker, when the mass of the chitin nano whisker is 10 percent of that of hydroxyethyl cellulose, the tensile strength of the film is higher, the elongation at break is also higher, and the film has good mechanical properties.
Organic cauliflower preservation test
The composite antistaling agent prepared in the examples 1 to 4 is used for carrying out a fresh-keeping test on organic cauliflowers, the organic cauliflowers are soaked in the composite antistaling agent prepared in the examples 1 to 4 for 2min, a control group is soaked in sterile water for 2min, then the control group is all dried in clear water, and then the organic cauliflowers are boxed and stored in a refrigerator at 4 ℃. And measuring the weight loss rate, the browning rate, the total number of colonies and the DPPH free radical clearance rate of the organic cauliflowers after 4 weeks. The test method is as follows:
weight loss rate: the weight loss ratio was calculated according to this formula, and the weight loss ratio was (mass before storage-mass after storage)/mass before storage × 100%.
Brown degree: 2g of sample is taken and immediately ground into homogenate, phosphate buffer (0.2 percent, pH2.9) is added, the mixture is shaken evenly and centrifuged under the condition of 4000rpm, and supernatant is taken to measure the absorbance at 420 nm.
Total number of colonies: the total number of colonies is determined according to GB 4789.2-2010 food safety national standard food microbiology inspection.
DPPH radical clearance: weighing 4mg of DPPH reagent, dissolving the DPPH reagent with absolute methanol, transferring the DPPH reagent to a 100mL volumetric flask, fixing the volume, and transferring the DPPH reagent to a brown flask for later use. Sampling 2g of sample, preparing an extracting solution, adding 80% methanol for dilution, transferring 3mL of DPPH solution, adding into 0.2mL of extracting solution, shaking and fully mixing, reacting for 30min in a dark place at room temperature, measuring the absorbance at 517nm, and recording the absorbance as T1, wherein the blank is 0.2mL of 80% methanol solution, and the measured absorbance is T2. The DPPH radical clearance of each sample was calculated by this formula. DPPH free radical clearance rate is (T2-T1)/T2 × 100%.
The test results are shown in table 2.
TABLE 2 organic cauliflower preservation test results
As can be seen from table 2, the weight loss rate, the browning rate and the total number of colonies of the organic cauliflowers in the examples 1 to 4 after 4 weeks are all significantly lower than those of the control group, and the DPPH radical clearance rate is approximately twice that of the control group, so that the composite antistaling agent prepared in the examples 1 to 4 has a good fresh-keeping effect on the organic cauliflowers, and the composite antistaling agent prepared in the example 3 has the best fresh-keeping effect on the organic cauliflowers.
Comparative example 1
Comparative example 1 is substantially the same as example 3 except that the components do not contain calcium chloride.
Comparative example 2
Comparative example 2 is substantially the same as the embodiment 3 except that the components do not contain quercetin.
Comparative example 3
Comparative example 3 is substantially the same as the technical scheme of example 3, except that chrysin is not contained in the components.
Comparative example 4
Comparative example 4 is substantially the same as the embodiment of example 3 except that methionine is not contained in the composition.
Comparative example 5
Comparative example 4 is substantially the same as the embodiment of example 3 except that the polyglycerin fatty acid ester is not contained in the composition.
Strawberry preservation test
Strawberry preservation tests were performed on the composite preservatives prepared in example 3 and comparative examples 1 to 5. The strawberry is divided into 7 parts after precooling, 6 parts of test groups are respectively soaked in the composite antistaling agent prepared in the example 3 and the comparative examples 1-4, 1 part of control group is soaked in sterile water for 2min, the test groups are taken out and dried in clear water, the test groups are put into a breathable plastic box and stored in a refrigerator at 4 ℃, samples are taken at the same time every week for 4 weeks continuously to measure all physiological and quality indexes of the samples, and 3 repeated samples are obtained at all stages. The test results are shown in table 3.
TABLE 3 strawberry preservation test results
As can be seen from Table 3, compared with the control group, the weight loss rate, the decay rate and the malonaldehyde concentration of the composite antistaling agent prepared in the example 3 and the comparative examples 1-4 are lower, and the hardness and DPPH & clearance rate of each stage are higher than those of the control group, so that the composite antistaling agent prepared in the example 3 and the comparative examples 1-4 has a certain fresh-keeping effect on strawberries, and the fresh-keeping effect of the example 3 is obviously better than that of the comparative examples 1-4; the comparative example 1 has a poorer fresh-keeping effect than the embodiment 3, because the fresh-keeping agent prepared in the comparative example 1 does not contain calcium chloride, the hydrogen bond crosslinking effect between hydroxyethyl cellulose and chitin nanowhiskers in the film forming process of the fresh-keeping agent is weakened, and gellan gum cannot be induced to be connected with the hydroxyethyl cellulose and the chitin nanowhiskers to form a high-strength crosslinked network gel structure, so that a compact network structure film layer cannot be obtained, and the inhibition effect of the fresh-keeping agent film layer on the respiration of fruit and vegetable cells is weakened, so that the fresh-keeping effect is inferior to the embodiment 3; the fresh-keeping effects of the comparative examples 2 and 3 are inferior to that of the example 3, because the comparative example 2 does not contain quercetin, the comparative example 3 does not contain chrysin, the synergistic effect of the two disappears, and the antibacterial property and the antioxidant property of a single component are inferior to that of the two in combined use; comparative example 4 contains no methionine, the strawberry rot rate and the production amount of malondialdehyde are obviously higher than those of example 3 and comparative examples 1-3, because methionine can inhibit lipid peroxidation of cell membranes, and malondialdehyde is a lipid peroxidation product and can cause cell damage, the composite preservative containing no methionine has weak inhibition effect on lipid peroxidation, and the production amount of malondialdehyde is more, so that the hardness of the strawberry is further reduced, the color is dark, and the strawberry is finally rotten; the comparative example 5 does not contain polyglycerol fatty acid ester, the main effective components of the preservative, namely quercetin and chrysin, are not sufficiently dissolved, the antibacterial and antioxidant effects of the quercetin and chrysin are influenced, and when the polyglycerol fatty acid ester is lacked, fine defects exist after the preservative is formed into a film due to the fact that the surface of a product is uneven during smearing of the preservative, and various results are inferior to those of the preservative in the example 3 and the comparative examples 1-4.
The above description is only for the specific embodiment of the present invention, but the protection scope of the present invention is not limited thereto, and other modifications or equivalent substitutions made by the technical solution of the present invention by the ordinary skilled in the art should be covered within the scope of the claims of the present invention without departing from the spirit and scope of the technical solution of the present invention.
Claims (6)
1. The composite fruit and vegetable preservative is characterized by comprising the following raw materials in parts by weight: 5-10 parts of hydroxyethyl cellulose, 0.5-1 part of chitin nanowhiskers, 0.1-0.4 part of quercetin, 0.05-0.15 part of chrysin, 1-2 parts of polyglycerol fatty acid ester, 0.02-0.05 part of calcium chloride, 0.02-0.08 part of gellan gum, 0.005-0.1 part of methionine and 60-130 parts of deionized water.
2. The fruit and vegetable composite preservative according to claim 1, characterized by comprising 8 parts of hydroxyethyl cellulose, 0.8 part of chitin nanowhiskers, 0.3 part of quercetin, 0.12 part of chrysin, 1.6 parts of polyglycerol fatty acid ester, 0.04 part of calcium chloride, 0.06 part of gellan gum, 0.06 part of methionine and 90 parts of deionized water.
3. The fruit and vegetable composite preservative according to claim 1 or 2, characterized in that the preparation method of the chitin nanowhiskers comprises: weighing chitin, placing in hydrochloric acid solution, stirring and refluxing at boiling temperature for 6h, centrifuging to remove supernatant to obtain precipitate; repeating the operation for three times, washing the finally obtained precipitate with deionized water until the pH value is 3-4, carrying out ultrasonic treatment, dialyzing in the deionized water for 3d, periodically replacing the deionized water until the solution inside and outside the dialysis bag is neutral, filtering to remove impurities in the dialyzed dispersion liquid, and freeze-drying to obtain chitin whisker powder.
4. The preparation method of the fruit and vegetable composite preservative according to claim 1 or 2, which is characterized by comprising the following steps of:
step one, preparing a hydroxyethyl cellulose/chitin nano whisker blending liquid: weighing hydroxyethyl cellulose and calcium chloride according to parts by weight, adding 10 times of deionized water into a container, adding the hydroxyethyl cellulose while stirring, continuously stirring to prepare a solution, adding the calcium chloride, performing ultrasonic treatment for 15-23 min, then adding chitin nano whiskers, and uniformly stirring to obtain a hydroxyethyl cellulose/chitin nano whisker blending solution;
step two, preparing a gellan gum solution: preparing gellan gum into a solution with the mass concentration of 0.7% by using deionized water, heating the solution to 60 ℃, and preserving heat for later use;
step three, preparing a polyglycerol fatty acid ester solution: heating the rest of deionized water in parts by weight to 80-90 ℃, adding the polyglycerol fatty acid ester, and stirring until the polyglycerol fatty acid ester is completely dissolved to obtain a polyglycerol fatty acid ester solution;
step four, preparing the composite preservative: adding quercetin and chrysin in corresponding parts by weight into the polyglycerol fatty acid ester solution prepared in the step three, stirring for 20-30 min at the temperature of 65-85 ℃, and cooling to room temperature for later use; and (3) adding methionine into the hydroxyethyl cellulose/chitin nano whisker blending liquid prepared in the first step, uniformly stirring at 60-70 ℃, then adding the polyglycerol fatty acid ester solution cooled to room temperature, finally adding the gellan gum solution prepared in the second step, and continuously stirring for 20-30 min to obtain the product.
5. The preparation method of the fruit and vegetable composite preservative according to claim 4, wherein the mass of the chitin nano whiskers added in the step one is 10% of the mass of the hydroxyethyl cellulose.
6. The fruit and vegetable composite preservative of claim 1 is applied to preservation of fruits and vegetables.
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| CN116268082A (en) * | 2022-09-09 | 2023-06-23 | 西北农林科技大学 | Light-driven edible fruit and vegetable fresh-keeping coating material based on quercetin and application thereof |
| WO2023128771A1 (en) * | 2021-12-30 | 2023-07-06 | Bio Natural Solutions S.A.C. | Method for extracting flavonols derived from tropical fruit waste to preserve fresh and cut foods, and composition comprising same |
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| WO2023128771A1 (en) * | 2021-12-30 | 2023-07-06 | Bio Natural Solutions S.A.C. | Method for extracting flavonols derived from tropical fruit waste to preserve fresh and cut foods, and composition comprising same |
| CN116268082A (en) * | 2022-09-09 | 2023-06-23 | 西北农林科技大学 | Light-driven edible fruit and vegetable fresh-keeping coating material based on quercetin and application thereof |
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