CN112655757A - Protein anticorrosive coating for fruits and vegetables and preparation method thereof - Google Patents
Protein anticorrosive coating for fruits and vegetables and preparation method thereof Download PDFInfo
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- 238000000576 coating method Methods 0.000 title claims abstract description 35
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 18
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 18
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 44
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- 238000003756 stirring Methods 0.000 claims abstract description 21
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 16
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 16
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- 229920002678 cellulose Polymers 0.000 claims abstract description 16
- 239000011259 mixed solution Substances 0.000 claims abstract description 16
- 239000002159 nanocrystal Substances 0.000 claims abstract description 15
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 12
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 12
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000014103 egg white Nutrition 0.000 claims abstract description 11
- 210000000969 egg white Anatomy 0.000 claims abstract description 11
- 239000000203 mixture Substances 0.000 claims abstract description 9
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 7
- 235000013345 egg yolk Nutrition 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 235000011187 glycerol Nutrition 0.000 claims abstract 4
- 239000000243 solution Substances 0.000 claims description 32
- 239000000843 powder Substances 0.000 claims description 28
- 241001122767 Theaceae Species 0.000 claims description 22
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 claims description 18
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 14
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 9
- YXFVVABEGXRONW-UHFFFAOYSA-N Toluene Chemical compound CC1=CC=CC=C1 YXFVVABEGXRONW-UHFFFAOYSA-N 0.000 claims description 9
- 238000004108 freeze drying Methods 0.000 claims description 9
- 229960000583 acetic acid Drugs 0.000 claims description 7
- 238000006243 chemical reaction Methods 0.000 claims description 7
- 239000012362 glacial acetic acid Substances 0.000 claims description 7
- 230000007935 neutral effect Effects 0.000 claims description 7
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical group C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 claims description 6
- 238000005406 washing Methods 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 238000000605 extraction Methods 0.000 claims description 4
- 239000000084 colloidal system Substances 0.000 claims description 3
- 229940109262 curcumin Drugs 0.000 claims description 3
- 235000012754 curcumin Nutrition 0.000 claims description 3
- 239000004148 curcumin Substances 0.000 claims description 3
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 235000013601 eggs Nutrition 0.000 claims description 3
- 230000002209 hydrophobic effect Effects 0.000 claims description 3
- 239000008188 pellet Substances 0.000 claims description 3
- 239000003755 preservative agent Substances 0.000 claims description 3
- 230000002335 preservative effect Effects 0.000 claims description 3
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims description 3
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 claims description 2
- 239000004890 Hydrophobing Agent Substances 0.000 claims description 2
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 claims description 2
- 235000010081 allicin Nutrition 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 2
- 235000013824 polyphenols Nutrition 0.000 claims description 2
- 230000003670 easy-to-clean Effects 0.000 abstract description 3
- 244000005700 microbiome Species 0.000 abstract description 3
- 231100000252 nontoxic Toxicity 0.000 abstract description 3
- 230000003000 nontoxic effect Effects 0.000 abstract description 3
- 235000013399 edible fruits Nutrition 0.000 description 15
- 239000000463 material Substances 0.000 description 6
- 238000004321 preservation Methods 0.000 description 6
- 235000004936 Bromus mango Nutrition 0.000 description 4
- 241001093152 Mangifera Species 0.000 description 4
- 235000014826 Mangifera indica Nutrition 0.000 description 4
- 235000009184 Spondias indica Nutrition 0.000 description 4
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- 229940121375 antifungal agent Drugs 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
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Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a protein anticorrosive coating for fruits and vegetables and a preparation method thereof, wherein the anticorrosive coating comprises the following components in mass ratio of 20-25: 6-8: 1-2: 6-8 of egg white, glycerol, egg yolk, an antioxidant and cellulose nanocrystals; the preparation method of the anticorrosive coating comprises the following steps: (1) preparing cellulose nanocrystals; (2) dispersing egg white into water, adding glycerol, stirring, adjusting the pH value of the mixed solution to 10-12, and continuously stirring until the mixed solution is uniform; (3) dispersing an antioxidant in water, adding the antioxidant into the mixed solution obtained in the step (2), and continuously stirring; (4) and (4) dispersing the cellulose nanocrystals in water, adding the dispersed cellulose nanocrystals into the mixed solution obtained in the step (3), stirring the mixture until the mixture is uniform, and then cooling the mixture to room temperature. The coating can inhibit the growth of microorganisms and simultaneously reduce O in the microenvironment2And CO2Machine capable of keeping good freshness of fruitsThe formed film has good mechanical property, is nontoxic and harmless to human bodies, is easy to clean and is simple to prepare.
Description
Technical Field
The invention relates to an anticorrosive coating and a preparation method thereof, and particularly relates to a protein anticorrosive coating for fruits and vegetables and a preparation method thereof.
Background
According to statistics, one third of perishable grains produced globally cause a great deal of waste due to overlong transportation time, lower preservation technology and the like. This problem is particularly pronounced in fresh produce such as fruits and vegetables, where about 40% to 50% of the produce fruits are directly discarded annually due to spoilage problems, and the major factors affecting the quality and post-harvest life of these produce are water loss or dehydration, deterioration in texture, respiration and aging processes, and microbial growth. By controlling these factors, it is important to develop cost-effective and green solutions to extend the shelf life of agricultural products to reduce waste. At present, the method for preventing fruits from rotting in the market is single, and the method mainly comprises two types of physical corrosion prevention and chemical corrosion prevention. Physical preservation is to prolong the life of fruits by some physical methods, such as vacuum preservation and refrigeration preservation, the former has extremely high requirement on the pressure resistance of container materials, strict requirement on the technology, large investment and high cost, the latter has certain limitations, and for tropical fruits, the tropical fruits are easily frozen at lower temperature, and the refrigeration method needs special equipment and has high economic consumption; chemical preservation is usually preserved by adding food preservatives or manufacturing preservative coating films, and the food preservatives and the preservative coating films have certain toxic and side effects.
Disclosure of Invention
The purpose of the invention is as follows: the invention aims to provide a protein anticorrosive coating for fruits and vegetables, which has no toxic or side effect and low cost, and the invention also aims to provide a preparation method of the protein anticorrosive coating.
The technical scheme is as follows: the protein anticorrosive coating for the fruits and the vegetables comprises the following components in percentage by mass of 10-30: 6-8: 2-3: 1-2: 6-8 of egg white, glycerol, an edible hydrophobing agent, an antioxidant and cellulose nanocrystals.
Wherein the edible hydrophobic agent is egg yolk which is rich in fatty acid, and can reduce the hydrophilicity of glycerol and avoid water absorption expansion; the antioxidant is curcumin, tea polyphenol or allicin with the purity of not less than 99.5 percent, can resist external bacteria, fungi and other microorganisms from entering the fruits, can reduce the oxygen content in the microenvironment and is beneficial to the preservation of the fruits.
The preparation method of the protein anticorrosive coating for the fruits and the vegetables is characterized by comprising the following steps of:
(1) preparing cellulose nanocrystals;
(2) dispersing egg white into water, adding glycerol, stirring, adjusting the pH value of the mixed solution to 10-12, and continuously stirring until the mixed solution is uniform;
(3) dispersing an antioxidant in water, adding the antioxidant into the mixed solution obtained in the step (2), and continuously stirring;
(4) and (4) dispersing the cellulose nanocrystals in water, adding the dispersed cellulose nanocrystals into the mixed solution obtained in the step (3), stirring the mixture until the mixture is uniform, and then cooling the mixture to room temperature.
Wherein. The step (1) comprises the following steps:
(11) placing tea stalk powder in a Soxhlet extractor, adding a benzene-alcohol solution for extraction for 6-8 h, and naturally drying for later use;
(12) placing the extracted tea stalk powder in a shaking water bath, adding NaClO2Mixing the powder with glacial acetic acid until the sample turns white, washing to neutrality, and freeze-drying;
(13) putting the tea stalk powder treated in the step (12) into a KOH solution for water bath treatment, washing to be neutral, and freeze-drying for later use;
(14) and (3) placing the tea stem powder treated in the step (13) in a sulfuric acid solution, uniformly stirring, adding distilled water to terminate the reaction, dialyzing to be neutral to obtain a CNC colloid, centrifugally separating and purifying a sample, and freeze-drying to obtain the cellulose nanocrystal.
Wherein, the benzene-alcohol solution in the step (11) is a toluene/ethanol mixed solution with the volume ratio of 1-2: 1, and the extraction temperature is 90-95 ℃; the water bath temperature in the step (12) is 75-80 ℃, and the tea stem powder and NaClO are2The usage amount of the powder and the glacial acetic acid is 4 g: 7-9 g: 1mL of NaClO2Adding the powder and glacial acetic acid into the reaction solution for 5-6 times every 1-2 h, (13) controlling the water bath temperature to be 80-85 ℃, and controlling the use amount of the tea stalk powder and the KOH solution to be 4 g: 100-120 mL of KOH solution, wherein the mass fraction of the KOH solution is 8% -10%; in the step (14), the tea stalk powder is stirred in the sulfuric acid solution at the temperatureThe temperature is 45-50 ℃, the usage amount of the tea stem powder and the sulfuric acid solution is 2 g: 30-40 mL, and the mass percent of the sulfuric acid solution is 63-68%.
Wherein the volume usage amount of the egg white and the water in the step (2) is 1 g: 15-20 mL, using sodium hydroxide pellets when adjusting the pH, stirring at 80-90 ℃, and adding a uniformly dispersed yolk solution into a mixed solution of eggs and glycerol to reduce the hydrophilicity of the glycerol.
The working principle is as follows: the fluidity and flexibility of the protein polymer chains of the eggs are improved, an edible film with medium gas barrier property is formed by drying to block gas, the respiration of fruits in the air is weakened, the intermolecular force of the protein chains can be reduced by glycerol, the fluidity and flexibility of the protein polymer chains are improved, the protein film plasticized by the glycerol can cover objects with irregular shapes, the egg yolks are rich in fatty acid and are hydrophobic substances, the hydrophobicity of the glycerol can be improved, the water absorption expansion of the glycerol is prevented, the sensitivity of materials to water is relieved, and the antioxidant has the characteristics of antibiosis, antifungal and anti-biofilm, can reduce the microbial growth on the surfaces of the fruits and simultaneously reduce O in a microenvironment2And CO2The film made of the nano composite material has good mechanical performance, and is proved to be very flexible through uniaxial and biaxial stretching tests, suitable for fruits of different shapes, capable of maintaining the original shape, freshness and antibacterial property in the storage and transportation processes, non-toxic and harmless to a human body, and easy to clean.
Has the advantages that: compared with the prior art, the invention has the following remarkable advantages: 1. the coating can inhibit the growth of microorganisms and simultaneously reduce O in the microenvironment2And CO2The good mechanical property, freshness keeping property and antibacterial property of the fruits can be kept; 2. the film formed by the coating has good mechanical properties; 3. the coating is nontoxic and harmless to human bodies, easy to clean and simple to prepare.
Detailed Description
10g of tea stem powder was weighed,wrapping with filter paper, placing in a Soxhlet extractor, adding benzene-alcohol solution at a volume ratio of toluene/alcohol solution of 2: 1, extracting at 95 deg.C for 6 hr, and naturally air drying; placing 4g of the extracted tea stalk powder in a shaking water bath at 75 deg.C, adding 1.5g NaClO every 1h2And 1mL of glacial acetic acid to remove lignin, repeating for 5-6 times until the sample turns white, washing to be neutral, freeze-drying for later use, placing 4g of the treated tea stem powder in 100mL of KOH solution with the mass fraction of 8%, performing water bath treatment at 80 ℃ for 3h, washing to be neutral by using deionized water, and freeze-drying for later use; 2g of freeze-dried tea stem powder is put into 30mL of sulfuric acid solution with the content of 63 percent, magnetic stirring treatment is carried out at the temperature of 45 ℃, 500mL of distilled water is added to stop the reaction after 125 minutes of reaction, the reaction is dialyzed to be neutral to obtain CNC colloid, a sample is separated and purified by high-speed centrifugation, and the cellulose nanocrystal is obtained by freeze drying.
Weighing 10g of egg white, dispersing into 150mL of deionized water by using a magnetic stirrer, adding 3g of glycerol, stirring for 15min, adding sodium hydroxide pellets to adjust the pH value of the solution to 10, stirring for 15min at 80 ℃, adding 1.5g of egg yolk, continuously stirring for 5min, adding 0.5g of curcumin powder solution, completely dissolving 1.5g of cellulose nanocrystalline powder, adding the solution, continuously stirring for 5min, and cooling to room temperature to obtain the coating material. When in use, the fruits and vegetables are completely immersed in the coating material, then hung for 1 minute, and then immersed in the coating material again, and naturally dried at room temperature. Through experiments, the mass reduction of the mango without the coating is increased by about 60% relative to the mass reduction of the mango after the coating within 20 days, and the surface of the mango without the coating is severely shrunk due to dehydration, while the surface of the mango after the coating is smooth within 20 days; under the same storage condition, the time for the surface of the banana subjected to coating treatment to generate small black spots is 10 days later than that of the banana subjected to uncoated treatment, the banana can be stored for 15 days more, and the area for generating the black spots is small. Therefore, the coating material has better fresh-keeping effect on fruits.
Coli were inoculated on the coating film and over 24h overnight incubation resulted in zero bacterial titer, whereas the blank showed a concentration of colony forming bacteria of over 104-fold. Therefore, the film can effectively inhibit the growth of bacteria on the surface of the fruit.
Claims (8)
1. The protein anticorrosive coating for fruits and vegetables is characterized by comprising the following components in percentage by mass of 10-30: 6-8: 2-3: 1-2: 6-8 of egg white, glycerol, an edible hydrophobing agent, an antioxidant and cellulose nanocrystals.
2. The egg white preservative coating for fruits and vegetables according to claim 1, wherein the edible hydrophobic agent is egg yolk.
3. The protein anticorrosive coating for fruits and vegetables according to claim 1, wherein the antioxidant is curcumin, tea polyphenol or allicin with purity of not less than 99.5%.
4. The preparation method of the protein anticorrosive coating for fruits and vegetables, which is characterized by comprising the following steps of:
(1) preparing cellulose nanocrystals;
(2) dispersing egg white into water, adding glycerol, stirring, adjusting the pH value of the mixed solution to 10-12, and continuously stirring until the mixed solution is uniform;
(3) dispersing an antioxidant in water, adding the antioxidant into the mixed solution obtained in the step (2), and continuously stirring;
(4) and (4) dispersing the cellulose nanocrystals in water, adding the dispersed cellulose nanocrystals into the mixed solution obtained in the step (3), stirring the mixture until the mixture is uniform, and then cooling the mixture to room temperature.
5. The preparation method of the protein anticorrosive coating for fruits and vegetables according to claim 4, wherein the step (1) comprises the following steps:
(11) placing tea stalk powder in a Soxhlet extractor, adding a benzene-alcohol solution for extraction for 6-8 h, and naturally drying for later use;
(12) placing the extracted tea stalk powder in a shaking water bath, adding NaClO2Mixing the powder with glacial acetic acid until the sample turns white, washing to neutrality, and freeze-drying;
(13) putting the tea stalk powder treated in the step (12) into a KOH solution for water bath treatment, washing to be neutral, and freeze-drying for later use;
(14) and (3) placing the tea stem powder treated in the step (13) in a sulfuric acid solution, uniformly stirring, adding distilled water to terminate the reaction, dialyzing to be neutral to obtain a CNC colloid, centrifugally separating and purifying a sample, and freeze-drying to obtain the cellulose nanocrystal.
6. The preparation method of the protein anticorrosive coating for fruits and vegetables according to claim 5, wherein the benzene-alcohol solution in the step (11) is a toluene/ethanol mixed solution with a volume ratio of 1-2: 1, and the extraction temperature is 90-95 ℃; the water bath temperature in the step (12) is 75-80 ℃, and the tea stem powder and NaClO are2The usage amount of the powder and the glacial acetic acid is 4 g: 7-9 g: 1mL of NaClO2Adding the powder and glacial acetic acid into the reaction solution for 5-6 times every 1-2 h, wherein the water bath temperature in the step (13) is 80-85 ℃, and the usage amount of the tea stem powder and the KOH solution is 4 g: 100-120 mL of KOH solution, wherein the mass fraction of the KOH solution is 8% -10%; in the step (14), the stirring temperature of the tea stalk powder in the sulfuric acid solution is 45-50 ℃, and the usage amount of the tea stalk powder and the sulfuric acid solution is 2 g: 30-40 mL, and the mass percent of the sulfuric acid solution is 63-68%.
7. The preparation method of the protein anticorrosive coating for fruits and vegetables according to claim 4, wherein the volume usage amount of egg white and water in the step (2) is 1 g: 15-20 mL, using sodium hydroxide pellets when adjusting the pH, and stirring at 80-90 ℃.
8. The method for preparing the egg white anticorrosive coating for fruits and vegetables according to claim 4, wherein the uniformly dispersed egg yolk solution is added to the mixed solution of the eggs and the glycerin in the step (2).
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Cited By (6)
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| CN113317354A (en) * | 2021-05-31 | 2021-08-31 | 中国农业大学 | Antibacterial fresh-keeping coating liquid for refrigerated fish meat and preparation method and application thereof |
| CN113367189A (en) * | 2021-05-21 | 2021-09-10 | 泉州师范学院 | Multifunctional edible preservative film material and preparation method thereof |
| CN114773799A (en) * | 2022-03-28 | 2022-07-22 | 广东省科学院生物与医学工程研究所 | Slow-release antibacterial microcapsule composite biodegradable preservative film and preparation method and application thereof |
| CN114982824A (en) * | 2022-06-10 | 2022-09-02 | 天津科技大学 | Biological coating preservation solution and preparation method and application thereof |
| CN115094524A (en) * | 2022-07-26 | 2022-09-23 | 天津大学浙江研究院 | Method for preparing nano cellulose-based microfiber by adopting microfluid spinning process |
| CN115363091A (en) * | 2022-07-22 | 2022-11-22 | 北部湾海洋新材料研究院 | Sodium alginate/cellulose nanocrystal-encapsulated nisin litchi preservative |
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