CN112352831A - Edible antibacterial composite membrane liquid based on waste fish scales as well as preparation method and application thereof - Google Patents
Edible antibacterial composite membrane liquid based on waste fish scales as well as preparation method and application thereof 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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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
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Abstract
The invention discloses edible antibacterial composite membrane liquid based on waste fish scales as well as a preparation method and application thereof, belonging to the technical field of edible membrane materials. The edible antibacterial composite membrane liquid material is prepared by taking waste fish scales as a raw material, taking chitosan as an antibacterial agent and taking glycerol as a plasticizer. The edible antibacterial composite film liquid material has good antibacterial performance, can effectively prevent fruits from being rotted prematurely, prolongs the shelf life of the fruits, has wide application prospect, is easy to collect preparation materials, has simple requirements on the preparation process and equipment, is free from environmental pollution, is easy to degrade and has low cost.
Description
Technical Field
The invention belongs to the field of synthesis of food preservation materials, and particularly relates to a preparation method and application of edible antibacterial composite membrane liquid of waste fish scale protein bodies.
Background
The picked fruits are still living organisms in the storage process, physiological changes and chemical changes are still continuously generated, enzymes in the fruits can participate in respiration, after-ripening and the like, and if the storage conditions are not proper, the freshness and the quality of the fruits can be changed, so that the nutritional value and the edible value of the fruits are reduced. The fruit industry in China has developed rapidly in recent years, but the loss rate caused by fruit decay is increased year by year. With the improvement of the national living standard, the requirements of people on the freshness and the nutritional value of fruits are higher and higher.
The traditional fruit preservation method comprises low-temperature preservation, controlled atmosphere preservation, chemical preservation, irradiation preservation and the like, but the above preservation methods have many places, such as the controlled atmosphere preservation cost is too high, chemical harmful substances and irradiation residues remained in the chemical preservation and the irradiation preservation denature nutrient substances in fruits, and even cause human health problems. Therefore, the search for a low-cost, safe and environment-friendly preservation method is the key for industrial production and market expansion of fruits.
China has abundant fishery resources, and a large amount of waste fish scales, fish bones and other leftovers can be produced in the fish processing process. The fish scale as the main component of aquatic waste accounts for 1-5 wt% of fish body and mainly comprises an outer bone layer (calcium-deficient hydroxyapatite) and an inner fiber layer (I-type collagen fiber). Fish scales contain abundant crude protein and ash, wherein the content of protein (mainly collagen and keratin) is about 70% of the dry matter of the fish scales, and the content of collagen is about three-fold of the dry matter of the fish scales, and compared with mammals, the fish scales are not influenced by various virus and germs. If we extract fish scale gelatin from waste fish scales and apply it to the surface of fruits to prevent the passage of oxygen, water vapor and bacteria, we can prolong the shelf life of fruits. However, the fish scale gelatin protein film is brittle and has small flexibility, and other substances are usually required to be added to prepare the composite film to improve the film performance.
Disclosure of Invention
The invention aims to provide an edible antibacterial composite membrane liquid based on waste fish scales and a preparation method and application thereof.
In order to achieve the purpose, the invention adopts the technical scheme that: the method comprises the steps of taking fish scale wastes as materials, washing, airing, hydrolyzing with hydrochloric acid to remove an outer bone layer, adding water, decocting to obtain fish scale protein liquid, filtering and centrifuging the fish scale protein liquid, adding glycerol serving as a plasticizer and chitosan serving as a bacteriostatic agent, and forming the edible antibacterial composite film with mechanical strength and oxygen barrier capacity on the surface of fruits through intermolecular force.
The preparation method of the edible antibacterial composite membrane liquid based on the waste fish scales comprises the following specific preparation steps:
1) after cleaning and airing fresh fish scales, adding 4.5-5.5 parts of hydrochloric acid into each 1 part of the fish scales by weight, stirring and soaking, and cleaning the fish scales to be neutral; hydrochloric acid is added and stirred to remove the horny layer on the surface of the fish scales, so that the fish scale gelatin is easier to dissolve out;
2) adding 8-12 parts of water (ultrapure water, distilled water and the like) into the fish scales, decocting and stirring to obtain a fish scale protein liquid;
3) cooling the fish scale protein liquid, filtering, centrifuging, adding 0.14-0.16 part of glycerol, magnetically stirring for several minutes, and placing in a water bath kettle for water bath crosslinking;
4) and fully and uniformly mixing the fish scale gelatin obtained after crosslinking with an equivalent amount of chitosan solution to obtain the edible antibacterial composite membrane solution.
Further, in the step 1), the fresh fish scales are tilapia scales, yellow croaker scales or grass carp scales, the concentration of the hydrochloric acid is 0.2-0.8mol/L, and the fresh fish scales and the hydrochloric acid are stirred and soaked for 10-30 minutes.
Further, the cooking temperature of the fish scales in the step 2) is 90-95 ℃, and the cooking time is 2-3 h.
Further, the centrifugation speed in the step 3) is 10000-12000 rpm; the water bath crosslinking temperature is 40-55 ℃, and the time is 1-1.5 hours.
Further, the chitosan solution in step 4) is prepared by dissolving chitosan into 1% acetic acid solution to obtain chitosan solution with chitosan content of 2%.
Further, the drying temperature in the step 5) is 20-26 ℃, and the time is 36-48 h.
The edible antibacterial composite film liquid prepared by the invention is used for preserving fruits and vegetables, and the specific method comprises the following steps: the fruit is soaked in the edible antibacterial composite film liquid for 5-10 min and then taken out for drying, so that the edible antibacterial composite film is formed on the surface of the fruit, the antibacterial and fresh-keeping effects on the fruit are achieved, and the fresh-keeping period of the fruit can be prolonged.
The fruit is banana, longan, etc.
The invention has the beneficial effects that chitosan is the only alkaline polysaccharide in the natural world at present and has excellent bacteriostatic property and biodegradability, the edible antibacterial composite film liquid is prepared by taking fish scale waste as a raw material, extracting fish scale protein, adding glycerol as a plasticizer and chitosan as an antibacterial agent, soaking fruits in the edible antibacterial composite film liquid for minutes, then taking out the fruits, forming a protective film on the surfaces of the fruits after water is evaporated, and prolonging the quality guarantee period of the fruits.
Compared with pure fish scale gelatin, the fish scale gelatin added with chitosan has certain antibacterial effect. In the fruit preservation experiment, compared with the fruits treated by distilled water, the fruit preservative has obvious preservation effect, and the details are shown in the attached figures 1-4 of the specification.
Drawings
FIG. 1 shows the results of the experiments of inhibiting bacteria of Escherichia coli by using the edible antibacterial composite membrane solution.
FIG. 2 shows the results of the bacteriostatic experiments of the edible antibacterial composite membrane liquid on Staphylococcus aureus.
Fig. 3 shows the appearance of fruits of longan fresh-keeping experiment along with time.
Fig. 4 is a graph of the appearance of endocarp after the longan fruit is peeled open over time.
Fig. 5 is the appearance of the pulp over time after the longan fruit is peeled open.
Detailed Description
The following examples are presented to further illustrate the present invention and should not be construed as limiting the invention. Unless otherwise specified, the technical means used in the examples are conventional means well known to those skilled in the art. Reagents, methods and apparatus used in the present invention are conventional in the art unless otherwise indicated.
Example 1
Preparation of edible antibacterial composite membrane liquid prepared from waste tilapia mossambica scales and application of edible antibacterial composite membrane liquid in banana/longan fresh keeping
The method comprises the following specific steps:
1) collecting tilapia scales, repeatedly washing the tilapia scales with clear water, and then air-drying the tilapia scales at room temperature for about 48 hours until the tilapia scales are dried for later use;
2) adding 5 parts of hydrochloric acid with the concentration of 0.5mol/L into each 1 part of the cleaned and aired tilapia scales, stirring and soaking for 20 minutes, cleaning the tilapia scales to be neutral, and removing outer bone layers of the tilapia scales to enable fish scale gelatin to be dissolved out more easily;
3) adding 10 parts of distilled water into the fish scales, and decocting at 93 ℃ for 2.5 hours to obtain a fish scale protein liquid;
4) cooling the fish scale protein liquid, filtering, centrifuging at 11000rpm, adding 0.15 part of glycerol, magnetically stirring for several minutes, placing in a water bath kettle, and performing water bath crosslinking for 1.2 hours at 48 ℃ to obtain fish scale gelatin;
5) dissolving chitosan into 1% acetic acid solution to obtain chitosan solution with chitosan content of 2%; and then, fully and uniformly mixing the fish scale gelatin obtained after crosslinking with an equivalent amount of chitosan solution to obtain the edible antibacterial composite membrane liquid.
The application comprises the following steps: and (3) taking the edible antibacterial composite membrane liquid obtained in the step 5) for banana/longan fresh-keeping experiments, completely immersing bananas or longans in the edible antibacterial composite membrane liquid for 10 minutes, taking out and airing, and storing and keeping fresh at room temperature.
Example 2
The preparation method of the edible antibacterial composite membrane liquid of the waste yellow croaker scales and the application of the edible antibacterial composite membrane liquid in banana/longan fresh keeping comprises the following specific steps:
1) collecting scales of the yellow croakers, repeatedly washing the scales of the yellow croakers with clear water, and then air-drying the scales of the yellow croakers at room temperature for about 48 hours until the scales of the yellow croakers are dried for later use;
2) adding 4.5 parts by weight of hydrochloric acid with the concentration of 0.8mol/L into 1 part by weight of the cleaned and aired yellow croaker scales, stirring and soaking for 10 minutes, cleaning the scales to be neutral, and removing outer bone layers of the scales to enable scale gelatin to be dissolved out more easily;
3) adding 8 ultrapure water into the fish scales, and decocting at 90 ℃ for 3 hours to obtain a fish scale protein liquid;
4) cooling the fish scale protein liquid, filtering, centrifuging at 10000rpm, adding 0.14 part of glycerol, magnetically stirring for several minutes, placing in a water bath kettle, and performing water bath crosslinking for 1.5 hours at 40 ℃ to obtain fish scale gelatin;
5) dissolving chitosan into 1% acetic acid solution to obtain chitosan solution with chitosan content of 2%; and then, fully and uniformly mixing the fish scale gelatin obtained after crosslinking with an equivalent amount of chitosan solution to obtain the edible antibacterial composite membrane liquid.
The application comprises the following steps: and (3) taking the edible antibacterial composite membrane liquid obtained in the step 5) for banana/longan fresh-keeping experiments, completely immersing bananas or longans in the edible antibacterial composite membrane liquid for 5 minutes, taking out and airing, and storing and keeping fresh at room temperature.
Example 3
The preparation method of the edible antibacterial composite membrane liquid for the waste grass carp and fish scales and the application of the edible antibacterial composite membrane liquid in banana/longan fresh keeping comprise the following specific steps:
1) collecting grass carp scales, repeatedly washing with clear water, and air-drying at room temperature for about 48 hours until the grass carp scales are dried for later use;
2) adding 5.5 parts by weight of hydrochloric acid with the concentration of 0.2mol/L into 1 part by weight of the cleaned and aired grass carp scales, stirring and soaking for 30 minutes, cleaning the scales to be neutral, and removing the outer bone layer of the scales to enable scale gelatin to be dissolved out more easily;
3) adding 12 parts of distilled water into the fish scales, and decocting at 95 ℃ for 2 hours to obtain a fish scale protein liquid;
4) cooling the fish scale protein liquid, filtering, centrifuging at 12000rpm, adding 0.14-0.16 part of glycerol, magnetically stirring for several minutes, placing in a water bath, and performing water bath crosslinking at 55 ℃ for 1 hour to obtain fish scale gelatin;
5) dissolving chitosan into 1% acetic acid solution to obtain chitosan solution with chitosan content of 2%; and then, fully and uniformly mixing the fish scale gelatin obtained after crosslinking with an equivalent amount of chitosan solution to obtain the edible antibacterial composite membrane liquid.
The application comprises the following steps: and (3) taking the edible antibacterial composite membrane liquid obtained in the step 5) for banana/longan fresh-keeping experiments, completely immersing bananas or longans in the edible antibacterial composite membrane liquid for 10 minutes, taking out and airing, and storing and keeping fresh at room temperature.
Examples of the experiments
The edible antibacterial composite membrane liquid prepared in example 1 was subjected to the following bacteriostasis experiment.
1. Antibacterial experiment of edible antibacterial composite membrane liquid on escherichia coli
Soaking the sterilized filter paper into the edible antibacterial composite membrane liquid by adopting a filter paper sheet method, taking out and placing in a culture dish full of escherichia coli, culturing at a constant temperature of 37 ℃ for 18 hours by adopting pure fish scale liquid as a contrast, and observing the antibacterial effect.
As shown in FIG. 1, it can be seen that the edible antibacterial composite membrane solution added with chitosan has a significant inhibitory effect on Escherichia coli compared with the control group.
2. Bacteriostasis experiment of edible antibacterial composite membrane liquid on staphylococcus aureus
Soaking the sterilized filter paper into the edible antibacterial composite membrane liquid by adopting a filter paper sheet method, taking out and placing in a culture dish full of staphylococcus aureus, culturing at the constant temperature of 37 ℃ for 18 hours by adopting pure fish scale liquid as a contrast, and observing the antibacterial effect.
As shown in FIG. 2, it can be seen that the edible antibacterial composite membrane solution added with chitosan has a significant inhibitory effect on Staphylococcus aureus compared with the control group.
3. Longan fresh-keeping experiment
The longan harvested from a forest farm is transported to a laboratory on the same day, after fruit stalks and fruit grains are removed, healthy fruits with consistent size and color, no damage and no diseases or insect pests are selected as experimental materials. The fruits of the control group are treated by sterile water, the treatment 1 is carried out by using pure fish scale liquid, the treatment 2 is carried out by using edible antibacterial composite membrane liquid, and the treatment time of the three groups is 10 minutes. The soaked fruits were taken out and dried, stored at 26 ℃ under a relative humidity of 85%, sampled every other day and observed, and the results are shown in fig. 3, 4 and 5.
Wherein, fig. 3 is the appearance of the longan fresh-keeping experiment fruits changing with time, and it can be seen from the figure that the longan fresh-keeping period treated by the fish scale liquid is longer than that of the control group, and the longan fresh-keeping period treated by the fish scale antibacterial composite film liquid is longer than that of the fish scale liquid treatment group.
Fig. 4 shows the appearance of the endocarp after the longan fruits are peeled off, and it can be seen that the fresh-keeping period of the longans treated by the scale solution is longer than that of the control group, and the fresh-keeping period of the longans treated by the scale antibacterial composite film solution is longer than that of the longans treated by the scale solution.
Fig. 5 shows the appearance of the pulp of the longan fruits after being peeled off, and it can be seen that the preservation period of the longan treated by the scale solution is longer than that of the control group, and the preservation period of the longan treated by the scale antibacterial composite film solution is longer than that of the scale solution.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations and simplifications are intended to be included in the scope of the present invention.
Claims (9)
1. The preparation method of the edible antibacterial composite membrane liquid based on the waste fish scales is characterized by comprising the following steps of: the method comprises the steps of taking fish scale wastes as materials, washing, airing, hydrolyzing with hydrochloric acid to remove an outer bone layer, adding water, decocting to obtain fish scale protein liquid, filtering and centrifuging the fish scale protein liquid, adding glycerol as a plasticizer and chitosan as a bacteriostatic agent, and forming the edible antibacterial composite membrane with mechanical strength and oxygen barrier capacity by intermolecular force.
2. The preparation method of the edible antibacterial composite film liquid based on the waste fish scales as claimed in claim 1, is characterized in that: the preparation method comprises the following specific steps:
1) after cleaning and airing fresh fish scales, adding 4.5-5.5 parts of hydrochloric acid into each 1 part of the fish scales by weight, stirring and soaking, and cleaning the fish scales to be neutral;
2) adding 8-12 parts of water into the fish scales, decocting and stirring to obtain a fish scale protein liquid;
3) cooling the fish scale protein liquid, filtering, centrifuging, adding 0.14-0.16 part of glycerol, stirring, and placing in a water bath kettle for water bath crosslinking to obtain fish scale gelatin;
4) and fully and uniformly mixing the fish scale gelatin obtained after crosslinking with an equivalent amount of chitosan solution to obtain the edible antibacterial composite membrane solution.
3. The preparation method of the edible antibacterial composite film liquid based on the waste fish scales as claimed in claim 1, is characterized in that: the fresh fish scales in the step 1) are tilapia scales, yellow croaker scales or grass carp scales, the concentration of hydrochloric acid is 0.2-0.8mol/L, and the fresh fish scales and the hydrochloric acid are stirred and soaked for 10-30 minutes.
4. The preparation method of the edible antibacterial composite film liquid based on the waste fish scales as claimed in claim 1, is characterized in that: and 2) boiling the fish scales at 90-95 ℃ for 2-3 h.
5. The preparation method of the edible antibacterial composite film liquid based on the waste fish scales as claimed in claim 1, is characterized in that: step 3) the centrifugation speed is 10000-12000 rpm; the water bath crosslinking temperature is 40-55 ℃, and the time is 1-1.5 hours.
6. The preparation method of the edible antibacterial composite film liquid based on the waste fish scales as claimed in claim 1, is characterized in that: and 4) the preparation method of the chitosan solution comprises the step of dissolving chitosan into a 1% acetic acid solution to obtain a chitosan solution with the chitosan content of 2%.
7. An edible antibacterial composite film liquid is characterized in that: which is prepared by the preparation method of any one of claims 1 to 6.
8. The use of an edible antimicrobial composite film liquid according to claim 7, wherein: the edible antibacterial composite film liquid is used for keeping fruits and vegetables fresh.
9. The use of the edible antimicrobial composite film liquid according to claim 8, characterized in that: the fruits are placed in the edible antibacterial composite film liquid to be soaked for 5-10 minutes, then the fruits are taken out to be dried, and the edible antibacterial composite film is formed on the surfaces of the fruits, so that the antibacterial and fresh-keeping effects on the fruits are achieved.
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| CN106465744A (en) * | 2016-09-27 | 2017-03-01 | 江南大学 | A kind of fresh-keeping film liquid fresh-keeping for fresh Tilapia Fillet and preparation method thereof |
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