CN112237252A - Application of natural essential oil nano chitosan particle preservative in sturgeon caviar storage - Google Patents
Application of natural essential oil nano chitosan particle preservative in sturgeon caviar storage Download PDFInfo
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Images
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
- A23P10/35—Encapsulation of particles, e.g. foodstuff additives with oils, lipids, monoglycerides or diglycerides
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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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Chemical Kinetics & Catalysis (AREA)
- Nutrition Science (AREA)
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- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a natural essential oil nano chitosan particle (CS/EO)NPsNPS) preservative is applied to the storage of sturgeon caviar, and the natural essential oil nano chitosan particles have the effects of preservation, corrosion prevention and oxidation resistance and can delay the quality reduction speed of the caviar; meanwhile, the health care tea also has the health care effect. The processing method is simple and convenient, the equipment investment is low, the safety is realized, and the production cost is low.
Description
Technical Field
The invention belongs to the technical fields of food preservatives, nano materials, aquatic product processing and storage, natural products and the like, and particularly relates to a preparation method of a composite preservative containing natural essential oil nanoparticles and application of the composite preservative in sturgeon caviar food.
Background
Sturgeon Caviar (Caviar), also known as Caviar, is generally prepared from sturgeon roe by lightly salting. Because of its rich nutrient components of EPA, DHA, EPA and DHA, omega 3 polyunsaturated fatty acid, etc., it is generally compared with black soft gold. The preservation of the sub-sauce is an important problem in the production, transportation and storage processes. At present, the aim of corrosion prevention is fulfilled by directly adding excessive non-polar salt, the method has poor fresh-keeping effect and poor flavor, and the fresh-keeping agent can not be stored basically after being packaged and opened; meanwhile, the aim of modern human health nutrition is also violated by the addition of high-concentration inorganic salt, so that the development and application of the safe and efficient natural food preservative which can be applied to the preservation of caviar are widely concerned.
Plant essential oil is one of the important sources of natural antistaling agent, such as cinnamon essential oil, clove essential oil, oregano essential oil and the like, after the plant essential oil reaches a certain concentration, because the effective components are concentrated, the effective action sites are many, the cell contents of the microorganism or ions in the cells leak and flow out, the normal growth activity of the microorganism is influenced, and when the concentration exceeds the tolerance range, the microorganism is possibly killed. The effective active components of the plant essential oil are key factors for resisting bacteria, and the bacteriostasis mechanism of the plant essential oil can be mainly summarized into the degradation of cell walls; disrupting the cell membrane; membrane proteins are disrupted, etc. However, the effective components of the plant essential oil are volatile, generally contain strong peculiar smell of the plant, are sensitive to temperature, generally need to be stored at low temperature far away from a heat source, the essential oil is sensitive to sunlight, crystallization can be generated at low temperature, the essential oil is almost insoluble in water, and the application of the essential oil in the field of food additives is limited due to the characteristics.
Chitosan (chitosan), namely poly (1,4) -2-acetamido-2-deoxy-beta-D-glucan, is an important derivative formed after deacetylation of chitin. Chitosan, the only cationic polymer found in nature in large quantities at present, has good biocompatibility, film-forming properties and degradability. Chitosan is a broad-spectrum antibacterial agent and has obvious inhibition effect on the growth of dozens of fungi and bacteria. The bacteriostatic mechanism can be explained as the action of chitosan molecules with positive charges and cell membranes with negative charges of bacteria, so that cell walls are damaged, and chitosan with small molecular mass easily penetrates through the damaged cell walls to enter the bacterial cells to interfere protein synthesis, thereby having antibacterial activity.
The rapid development of nanotechnology has greatly promoted the application of food science and technology and traditional industries. For example, the functional ingredient nanoparticles of the food adsorb and wrap active components, thereby slowly releasing functional factors, prolonging the action time of functional substances and enhancing the effect of targeted transportation. Chitosan can be dissolved in weak acid solution and has a large amount of positive charges, and the characteristics enable the chitosan to easily react with polymers and biological macromolecules with negative charges to prepare nanoparticles. The subject group is engaged in the research work of preparation and application of novel functional food additives for a long time, chitosan nanoparticles are selected as carriers to wrap natural plant essential oil, the effective components of the essential oil are protected, and the chitosan nanoparticles are successfully applied to the storage and preservation of sturgeon products with high added values, namely, the self quality of the sturgeon caviar products is not influenced, the antibacterial and antioxidant characteristics of the sturgeon caviar products are continuous and efficient, the addition of chemical inorganic salts is avoided, the shelf life of the products can be effectively prolonged, and the preservative is green and safe in source and meets the requirements of sustainable development.
Disclosure of Invention
According to the defects of the prior art, the invention aims to provide the application of the natural essential oil nano chitosan particle preservative in the storage of the sturgeon caviar, the preservative has the characteristics of high efficiency, lasting oxidation resistance and bacteriostasis, excellent biocompatibility, healthy and safe use, excellent preservative and fresh-keeping effects, capability of reducing the fishy smell of fish, capability of avoiding the use of chemical additives, and health-care functions of resisting inflammation, softening blood vessels, lowering blood pressure and the like, and wide application prospect.
In order to achieve the purpose, the technical scheme of the invention is as follows:
provides an application of a natural essential oil nano chitosan particle preservative in sturgeon caviar storage. Test results show that the natural essential oil nano chitosan particle preservative added into the sturgeon caviar in a certain proportion can obtain better antibacterial and antioxidant effects.
Preferably, the natural essential oil nano chitosan particles (CS/EO)NPsNPS) was prepared as follows:
adding 4mL of natural tea Tree Essential Oil (TEO) into a glass sample bottle, magnetically stirring at 1200rpm, heating at 160 ℃ for 0.5h, stopping heating, continuing stirring, and naturally cooling to room temperature; then using microporous membrane with pore diameter of 0.45 μmFiltering, collecting natural tea tree essential oil microparticle solution (TEO-NPs) containing nanoparticles in filtrate, and storing at 4 deg.C for use. Weighing 40mg of chitosan, dissolving the chitosan in 1% acetic acid solution, stirring the solution at 25 ℃ for 12 hours, and filtering the solution by a 1-micron microporous filter membrane to obtain the chitosan solution. Adding 1% Tween-80, and heating at 65 deg.C for 1.5 h. Chitosan solutions with different concentrations can be prepared according to the needs. Weighing 4mg of the natural tea tree essential oil microparticle solution (TEO-NPs), and dissolving in 6mL of ethyl acetate to obtain an oil phase. Then slowly added dropwise to the aqueous chitosan solution, and stirred gently at 25 ℃ for 30 min. The 1.5mg/mL TPP solution was added dropwise, and the emulsion was gently stirred at 25 ℃ for 30min at 300 rpm. Centrifuging 12500r/min for 15min, collecting the lower layer, washing with distilled water, vacuum freeze drying at-40 deg.C to obtain natural essential oil nanometer chitosan microparticle (CS/EO)NPsNPS) for use.
When the sturgeon caviar is preserved, the method specifically comprises the following steps of adding a proper amount of natural essential oil nano chitosan particle preservative into unprocessed fresh caviar, and fully and uniformly mixing. And (3) performing heat-seal packaging, namely filling the caviar into a vacuum packaging bag, and performing vacuum heat-seal packaging by using an inclined vacuum packaging machine with the frequency of 50Hz, wherein the power of the inclined vacuum packaging machine is 2-3 KW, and the vacuum degree is 0.1-0.2 MPa.
In order to keep a good preservation effect, the content of the natural essential oil nano chitosan particle preservative in the sturgeon caviar is 0.5-2 wt% during storage.
Compared with the prior art, the invention has the beneficial effects that:
(1) the invention adopts natural essential oil nano chitosan particles (CS/EO)NPsNPS) is used as a durable and efficient preservative and has good bacteriostatic and antioxidant effects. The essential oil nanoparticles contained in the chitosan nanoparticles have far better bacteriostatic effect than that of the traditional essential oil. The bacteriostatic property of the nano-particles is more obvious due to the bacteriostatic function of the chitosan; the biological source is obtained, and the biological source is green, safe, environment-friendly and sanitary and has the advantage of degradability.
(2) The essential oil components embedded in the nano particles not only have the antibacterial and antioxidant effects, but also have the health-care effects of resisting inflammation, softening blood vessels, reducing blood pressure and the like, and are in line with the big health concept of the contemporary society.
(3) Improves the traditional fresh-keeping storage process of caviar, does not add any inorganic salt, is more beneficial to human health, and conforms to the big health concept of contemporary society.
Drawings
FIG. 1 shows (a) natural tea tree essential oil (b) natural tea tree essential oil microparticle solution (TEO-NPs).
FIG. 2 is an SEM image of natural essential oil nano chitosan particles.
FIG. 3 is a graph showing the change in the number of colonies of the sturgeon caviar obtained in examples 2 to 5 of the present invention and a control group.
FIG. 4 is a comparative graph of sensory evaluation of products of examples 2 to 5 of the present invention.
FIG. 5 shows the comparison of the antioxidant properties of the preservatives of examples 2 to 5 of the present invention and the control group.
Detailed Description
The invention is further described with reference to specific examples.
Example 1
The natural essential oil nano chitosan particles (CS/EO)NPsNPS) was prepared as follows:
adding 4mL of natural tea Tree Essential Oil (TEO) into a glass sample bottle (figure 1(a)), magnetically stirring at 1200rpm, heating at 160 ℃ for 0.5h, stopping heating, continuing stirring, and naturally cooling to room temperature; filtering with PVDF (polyvinylidene fluoride) microporous membrane with pore diameter of 0.45 μm, and collecting filtrate to obtain natural tea tree essential oil microparticle solution (TEO-NPs) (figure 1(b)), and storing at 4 deg.C.
Natural essential oil nano chitosan micro-particle (CS/EO)NPsNPS) preparation: weighing 40mg of chitosan, dissolving the chitosan in 1% acetic acid solution, stirring the solution at 25 ℃ for 12 hours, and filtering the solution by a 1-micron microporous filter membrane to obtain the chitosan solution. Adding 1% Tween-80, and heating at 65 deg.C for 1.5 h. Chitosan solutions with different concentrations can be prepared according to the needs. Weighing 4mg of the natural tea tree essential oil microparticle solution (TEO-NPs), and dissolving in 6mL of ethyl acetate to obtain an oil phase. Then slowly dropwise adding the mixture into a chitosan solution of an aqueous phase, and gently stirring for 30min at 25 ℃ to obtain an O/W emulsion. One by one1.5mg/mL TPP (triphenyl phosphate) solution was added dropwise, and the emulsion was stirred gently at 25 ℃ at 300rpm for 30 min. Centrifuging 12500r/min for 15min, collecting the lower layer, washing the microparticles with distilled water, and vacuum freeze drying at-40 deg.C as shown in figure 2.
Example 2
Mixing natural essential oil nanometer chitosan microparticle (CS/EO)NPsNPS) preservative and unprocessed fresh sturgeon caviar are fully and uniformly mixed, the mixture is put into a packaging bag, the concentration of the natural essential oil nano chitosan particle preservative in the sturgeon caviar is 0.5 wt%, and the sturgeon caviar is packaged in vacuum or modified atmosphere, wherein the refrigeration temperature is 4 ℃.
(1) The samples were taken at different times and used for the determination of the microbial content. The storage period of the product obtained by the method reaches 30-90 days. The obtained caviar has no strong fishy smell, and the change curve of colony number is shown in FIG. 3.
(2) The sample in (1) above was left at 4 ℃ for 6 days, and then subjected to sensory evaluation. Caviar was used for sensory evaluation, and 20 persons constituted a panel, and scored separately from elasticity, color, smell, taste, fullness of caviar and made a comprehensive evaluation, with a maximum score of 9, a minimum score of 0, and an average comprehensive score of 4.5, which was regarded as unacceptable hereinafter. The sensory evaluation results of each index of caviar are shown in figure 4.
(3) The DPPH free radical eliminating capability test of the preservative comprises the following steps: 0.005g of the above-mentioned antistaling agent is dissolved in a 100mL volumetric flask with ultrapure water. Accurately weighing 0.0080g DPPH to 100mL brown volumetric flask by a precision balance, dissolving with absolute ethyl alcohol, and fixing the volume to a scale mark to obtain 2.0 × 10-4Storing the mol/L DPPH test solution in dark, newly preparing and standing overnight for use, and fully shaking before use to ensure that the upper part and the lower part are uniform. The absorbance A at 517nm was measured by adding 2mL of DPPH and 1mL of ultrapure water to the cuvetteoThe absorbance value of the white DPPH solution without the addition of the active substance is obtained. Accurately transferring DPPH and a solvent into a cuvette by using a pipette, adding a corresponding volume of sample liquid to be detected, and measuring the DPPH absorbance value after reacting for 25 min. Reading the absorbance value, denoted Ai。
The clearance EC is calculated using the following formula:
clearance (EC) ═ 1-Ai/Ao)×100％
The DPPH clearance rate of the obtained compound preservative is shown in figure 5.
Example 3
Mixing natural essential oil nanometer chitosan microparticle (CS/EO)NPsNPS) preservative and unprocessed fresh sturgeon caviar are fully and uniformly mixed, the concentration of the natural essential oil nano chitosan particle preservative in the sturgeon caviar is 1 wt%, the sturgeon caviar is put into a packaging bag and packaged in vacuum or modified atmosphere, and the refrigeration temperature is 4 ℃.
(1) The samples were taken at different times and used for the determination of the microbial content. The storage period of the product obtained by the method reaches 45-140 days. The obtained caviar has no strong fishy smell, and the change curve of colony number is shown in FIG. 3.
(2) The sample in (1) above was left at 4 ℃ for 6 days, and then subjected to sensory evaluation. Caviar was used for sensory evaluation, and 20 persons constituted a panel, and scored separately from elasticity, color, smell, taste, fullness of caviar and made a comprehensive evaluation, with a maximum score of 9, a minimum score of 0, and an average comprehensive score of 4.5, which was regarded as unacceptable hereinafter. The sensory evaluation results of each index of caviar are shown in figure 4.
(3) The DPPH free radical eliminating capability test of the preservative comprises the following steps: 0.01g of the preservative was dissolved in a 100mL volumetric flask with ultrapure water. Accurately weighing 0.0080g DPPH to 100mL brown volumetric flask by a precision balance, dissolving with absolute ethyl alcohol, and fixing the volume to a scale mark to obtain 2.0 × 10-4Storing the mol/L DPPH test solution in dark, newly preparing and standing overnight for use, and fully shaking before use to ensure that the upper part and the lower part are uniform. The absorbance A at 517nm was measured by adding 2mL of DPPH and 1mL of ultrapure water to the cuvetteoThe absorbance value of the white DPPH solution without the addition of the active substance is obtained. Accurately transferring DPPH and a solvent into a cuvette by using a pipette, adding a corresponding volume of sample liquid to be detected, and measuring the DPPH absorbance value after reacting for 25 min. Reading the absorbance value, denoted Ai。
The clearance EC is calculated using the following formula:
clearance (EC) ═ 1-Ai/Ao)×100％
The DPPH clearance rate of the obtained compound preservative is shown in figure 5.
Example 4
Mixing natural essential oil nanometer chitosan microparticle (CS/EO)NPsNPS) preservative and unprocessed fresh sturgeon caviar are fully and uniformly mixed, the concentration of the natural essential oil nano chitosan particle preservative in the sturgeon caviar is 1.5 wt%, the sturgeon caviar is put into a packaging bag for vacuum packaging or modified atmosphere packaging, and the refrigeration temperature is 4 ℃.
(1) The samples were taken at different times and used for the determination of the microbial content. The storage period of the product obtained by the method reaches 90-140 days. The obtained caviar has no strong fishy smell, and the change curve of colony number is shown in FIG. 3.
(2) The sample in (1) above was left at 4 ℃ for 6 days, and then subjected to sensory evaluation. Caviar was used for sensory evaluation, and 20 persons constituted a panel, and scored separately from elasticity, color, smell, taste, fullness of caviar and made a comprehensive evaluation, with a maximum score of 9, a minimum score of 0, and an average comprehensive score of 4.5, which was regarded as unacceptable hereinafter. The sensory evaluation results of each index of caviar are shown in figure 4.
(3) The DPPH free radical eliminating capability test of the preservative comprises the following steps: 0.015g of the preservative was dissolved in a 100mL volumetric flask with ultrapure water. Accurately weighing 0.0080g DPPH to 100mL brown volumetric flask by a precision balance, dissolving with absolute ethyl alcohol, and fixing the volume to a scale mark to obtain 2.0 × 10-4Storing the mol/L DPPH test solution in dark, newly preparing and standing overnight for use, and fully shaking before use to ensure that the upper part and the lower part are uniform. The absorbance A at 517nm was measured by adding 2mL of DPPH and 1mL of ultrapure water to the cuvetteoThe absorbance value of the white DPPH solution without the addition of the active substance is obtained. Accurately transferring DPPH and a solvent into a cuvette by using a pipette, adding a corresponding volume of sample liquid to be detected, and measuring the DPPH absorbance value after reacting for 25 min. Reading the absorbance value, denoted Ai。
The clearance EC is calculated using the following formula:
clearance (EC) ═ 1-Ai/Ao)×100％
The DPPH clearance rate of the obtained compound preservative is shown in figure 5.
Example 5
Mixing natural essential oil nanometer chitosan microparticle (CS/EO)NPsNPS) preservative and unprocessed fresh sturgeon caviar are fully and uniformly mixed, the concentration of the natural essential oil nano chitosan particle preservative in the sturgeon caviar is 2 wt%, the sturgeon caviar is put into a packaging bag and packaged in vacuum or modified atmosphere, and the refrigeration temperature is 4 ℃.
(1) The samples were taken at different times and used for the determination of the microbial content. The storage period of the product obtained by the method reaches 80-145 days. The obtained caviar has no strong fishy smell, and the change curve of colony number is shown in FIG. 3.
(2) The sample in (1) above was left at 4 ℃ for 6 days, and then subjected to sensory evaluation. Caviar was used for sensory evaluation, and 20 persons constituted a panel, and scored separately from elasticity, color, smell, taste, fullness of caviar and made a comprehensive evaluation, with a maximum score of 9, a minimum score of 0, and an average comprehensive score of 4.5, which was regarded as unacceptable hereinafter. The sensory evaluation results of each index of caviar are shown in figure 4.
(3) The DPPH free radical eliminating capability test of the preservative comprises the following steps: 0.02g of the above-mentioned antistaling agent is dissolved in a 100mL volumetric flask with ultrapure water. Accurately weighing 0.0080g DPPH to 100mL brown volumetric flask by a precision balance, dissolving with absolute ethyl alcohol, and fixing the volume to a scale mark to obtain 2.0 × 10-4Storing the mol/L DPPH test solution in dark, newly preparing and standing overnight for use, and fully shaking before use to ensure that the upper part and the lower part are uniform. The absorbance A at 517nm was measured by adding 2mL of DPPH and 1mL of ultrapure water to the cuvetteoThe absorbance value of the white DPPH solution without the addition of the active substance is obtained. Accurately transferring DPPH and a solvent into a cuvette by using a pipette, adding a corresponding volume of sample liquid to be detected, and measuring the DPPH absorbance value after reacting for 25 min. Reading the absorbance value, denoted Ai。
The clearance EC is calculated using the following formula:
clearance (EC) ═ 1-Ai/Ao)×100％
The DPPH clearance rate of the obtained compound preservative is shown in figure 5.
Comparative example
(1) Adding 6 wt% of NaCl into fresh caviar, mixing well, placing into a packaging bag, vacuum packaging or modified atmosphere packaging, and refrigerating at 4 deg.C. Used as a blank control group for microorganism experiments.
(2) Adding 6 wt% NaCl into fresh caviar, mixing, and placing into packaging bag at refrigeration temperature of 4 deg.C. Used as a blank control group for sensory evaluation experiments.
(3) The control group for DPPH clearance test is a sample group added with an equal amount of NaCl.
Claims (6)
1. The application of the natural essential oil nano chitosan particle preservative in sturgeon caviar storage is characterized in that the preparation method of the natural essential oil nano chitosan particle preservative comprises the following steps:
(1) adding natural plant essential oil into a sample bottle, magnetically stirring, heating at high temperature, stirring for a period of time, stopping heating, continuing stirring, and naturally cooling to room temperature; filtering with microporous membrane with pore diameter of 0.45 μm, and collecting filtrate to obtain natural essential oil solution containing nanoparticles;
(2) dissolving chitosan in glacial acetic acid, stirring at room temperature for 12-24 h, adding a surfactant into the system, and heating to form an aqueous phase emulsion; dissolving the filtered essential oil microparticle solution in dichloromethane to obtain an oil phase; and then, slowly dropwise adding the oil phase into the water phase, stirring at room temperature to prepare O/W emulsion, dropwise adding triphenyl phosphate solution, centrifuging the white suspension, leaving the lower layer, washing with water, and freeze-drying to prepare the natural essential oil nano chitosan particle preservative.
2. The use of the natural essential oil nano chitosan particle preservative in sturgeon caviar storage according to claim 1, wherein the natural plant essential oil is one of a group consisting of peppermint oil, tea tree essential oil, cinnamon essential oil, thyme essential oil, fennel essential oil, clove oil, cardamom essential oil, ginger essential oil, and combinations thereof.
3. The application of the natural essential oil nano chitosan particle preservative in sturgeon caviar storage according to claim 1 or 2, wherein in the preparation method of the natural essential oil micro particle liquid, the heating temperature is 160-180 ℃, the heating time is 25-30 min, and the rotating speed of a stirrer is 1000-1500 rpm.
4. Use of a natural essential oil chitosan nanoparticle preservative according to any one of claims 1-3, in the storage of sturgeon caviar, characterized in that the natural essential oil nanoparticles are prepared with a concentration of glacial acetic acid of 1% (w/v); the surfactant is Tween-80, the mass ratio of the chitosan to the Tween-80 is 1: 1-1: 2, the mixing temperature of the chitosan and the Tween-80 is 45-60 ℃, and the mixing time is 2-4 h; the homogenizing rotation speed of the water phase and the oil phase is 12000-15000 rpm, and the homogenizing time is 5-20 min; the centrifugal separation speed is 10000-15000 rpm, and the centrifugal time is 10-20 min.
5. The application of the natural essential oil nano chitosan particle preservative in the storage of the sturgeon caviar according to claim 1, wherein the method for applying the preservative in the preservation of the sturgeon caviar is as follows: (1) adding: adding a natural essential oil nano chitosan particle preservative into unprocessed fresh caviar, and fully mixing the materials, (2) filling the caviar into a vacuum packaging bag, and carrying out vacuum heat sealing packaging by using an inclined vacuum packaging machine with the frequency of 50Hz, wherein the power of the inclined vacuum packaging machine is 2-3 KW, and the vacuum degree is 0.1-0.2 MPa.
6. The application of the natural essential oil nano chitosan particle preservative in the storage of the sturgeon caviar according to claim 5, wherein in the step (1), the content of the natural essential oil nano chitosan particle preservative in the sturgeon caviar is 0.5-2 wt%.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104026209A (en) * | 2014-05-30 | 2014-09-10 | 上海应用技术学院 | Natural nanometer essential oil preservative and preparation method and application of natural nanometer essential oil preservative |
| CN108739972A (en) * | 2018-04-28 | 2018-11-06 | 杨凌农科大无公害农药研究服务中心 | A kind of rosemary chitosan fresh-keeping composition, preparation, preparation method and applications |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104026209A (en) * | 2014-05-30 | 2014-09-10 | 上海应用技术学院 | Natural nanometer essential oil preservative and preparation method and application of natural nanometer essential oil preservative |
| CN108739972A (en) * | 2018-04-28 | 2018-11-06 | 杨凌农科大无公害农药研究服务中心 | A kind of rosemary chitosan fresh-keeping composition, preparation, preparation method and applications |
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Application publication date: 20210119 |