CN112753759A - Preparation method and application of composite fresh-keeping film coating agent for relieving browning of fresh-cut apples - Google Patents
Preparation method and application of composite fresh-keeping film coating agent for relieving browning of fresh-cut apples Download PDFInfo
- Publication number
- CN112753759A CN112753759A CN202011621787.5A CN202011621787A CN112753759A CN 112753759 A CN112753759 A CN 112753759A CN 202011621787 A CN202011621787 A CN 202011621787A CN 112753759 A CN112753759 A CN 112753759A
- Authority
- CN
- China
- Prior art keywords
- fresh
- coating agent
- film coating
- solution
- tannic acid
- 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
- 239000007888 film coating Substances 0.000 title claims abstract description 50
- 238000009501 film coating Methods 0.000 title claims abstract description 50
- 241000366676 Justicia pectoralis Species 0.000 title claims abstract description 49
- 239000003795 chemical substances by application Substances 0.000 title claims abstract description 49
- 235000021016 apples Nutrition 0.000 title claims abstract description 41
- 239000002131 composite material Substances 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 244000141359 Malus pumila Species 0.000 title abstract 2
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 claims abstract description 42
- 239000001263 FEMA 3042 Substances 0.000 claims abstract description 42
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 claims abstract description 42
- 235000015523 tannic acid Nutrition 0.000 claims abstract description 42
- 229920002258 tannic acid Polymers 0.000 claims abstract description 42
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 claims abstract description 42
- 229940033123 tannic acid Drugs 0.000 claims abstract description 42
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 30
- 239000000661 sodium alginate Substances 0.000 claims abstract description 30
- 239000000243 solution Substances 0.000 claims abstract description 30
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 29
- 229920001661 Chitosan Polymers 0.000 claims abstract description 29
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 29
- 239000007864 aqueous solution Substances 0.000 claims abstract description 25
- 238000003756 stirring Methods 0.000 claims abstract description 14
- 239000011259 mixed solution Substances 0.000 claims abstract description 13
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 229940045110 chitosan Drugs 0.000 claims abstract description 7
- 239000002244 precipitate Substances 0.000 claims abstract description 5
- 241000220225 Malus Species 0.000 claims description 53
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 42
- 238000003860 storage Methods 0.000 claims description 11
- 238000009210 therapy by ultrasound Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 239000000126 substance Substances 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 3
- 238000005138 cryopreservation Methods 0.000 claims description 2
- 238000007598 dipping method Methods 0.000 claims description 2
- 238000003760 magnetic stirring Methods 0.000 claims description 2
- 150000001875 compounds Chemical class 0.000 claims 2
- 238000004321 preservation Methods 0.000 abstract description 5
- 230000004888 barrier function Effects 0.000 abstract description 4
- 238000004132 cross linking Methods 0.000 abstract description 3
- 230000003647 oxidation Effects 0.000 abstract description 3
- 238000007254 oxidation reaction Methods 0.000 abstract description 3
- 230000009471 action Effects 0.000 abstract description 2
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 abstract description 2
- 235000021452 apple slice Nutrition 0.000 description 14
- 230000004580 weight loss Effects 0.000 description 10
- 229920001864 tannin Polymers 0.000 description 6
- 239000001648 tannin Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 239000011248 coating agent Substances 0.000 description 4
- 229910052708 sodium Inorganic materials 0.000 description 4
- 239000011734 sodium Substances 0.000 description 4
- 230000006378 damage Effects 0.000 description 3
- 230000007547 defect Effects 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 231100000331 toxic Toxicity 0.000 description 3
- 230000002588 toxic effect Effects 0.000 description 3
- 230000008859 change Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 230000009931 harmful effect Effects 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 235000018553 tannin Nutrition 0.000 description 2
- 206010061218 Inflammation Diseases 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 235000010724 Wisteria floribunda Nutrition 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 239000001058 brown pigment Substances 0.000 description 1
- 239000003431 cross linking reagent Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000003467 diminishing effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000013401 experimental design Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000004053 quinones Chemical class 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
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
- 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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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 belongs to the field of fruit preservation, and relates to a preparation method and application of a composite fresh-keeping film coating agent for relieving browning of fresh-cut apples; the composite fresh-keeping film coating agent comprises chitosan, sodium alginate, tannic acid and water; wherein the mass percentages of the chitosan, the sodium alginate and the tannic acid are respectively 1-3%, 2-5% and 0.04-0.12%, and the balance is water; the preparation method comprises the following steps: firstly, preparing a chitosan solution, a sodium alginate solution and a tannic acid aqueous solution; and then mixing the chitosan solution and the sodium alginate solution, uniformly stirring to obtain a mixed solution, adding the tannic acid aqueous solution, and continuously stirring until a clear composite solution without floccules or precipitates is formed, thus obtaining the composite fresh-keeping film coating agent. The composite film coating agent prepared by the invention forms a more compact net structure due to the crosslinking action, so that the permeation of water vapor is blocked, the barrier property of the film coating agent is improved, and the oxidation resistance and the antibacterial capacity are obviously enhanced due to the addition of tannic acid.
Description
Technical Field
The invention belongs to the field of fruit preservation, and particularly relates to a preparation method and application of a composite preservation film coating agent for relieving browning of fresh-cut apples.
Background
Fresh-cut apples are products which are directly eaten by consumers after being cleaned, peeled and cut, and are also called minimum processing apples. By virtue of the characteristics of freshness, nutrition and instant eating, the instant noodle is popular with consumers. However, apples are extremely susceptible to enzymatic browning during processing because after the cells of the apple tissue are destroyed by external forces, the phenolic substances in the tissue are oxidized to quinones under the action of oxygen, which further polymerize to form brown pigments, greatly reducing the organoleptic acceptability of fresh-cut apples and the desire of consumers to buy.
Therefore, how to control and alleviate enzymatic browning of fresh-cut apples is an important issue in the production and marketing of fresh-cut apples. At present, the problem is solved by using multiple preservatives and coating agents in the market, but the defects of poor water locking and fresh-keeping capability and the like exist in the prior art.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to overcome the technical defects in the prior art, and provides a composite fresh-keeping film coating agent capable of relieving browning of a fresh-cut apple and a using method thereof. All components of the preservative are natural substances, have no toxic or harmful effect on human bodies, can be biodegraded, and meet the ecological sustainable development requirement.
The present invention achieves the above-described object by the following technical means.
The invention firstly provides a composite fresh-keeping film coating agent capable of relieving browning of fresh-cut apples, which comprises chitosan, sodium alginate, tannic acid and water; the weight percentage of the chitosan is 1-3%, the weight percentage of the sodium alginate is 2-5%, the weight percentage of the tannic acid is 0.04-0.12%, and the balance is water.
A preparation method of a composite fresh-keeping film coating agent capable of relieving browning of fresh-cut apples comprises the following steps:
(1) preparing an aqueous solution: weighing chitosan, sodium alginate and tannic acid with corresponding mass according to the mass percentage of each substance;
firstly, mixing a certain amount of water and acetic acid to obtain an acetic acid aqueous solution, and dissolving chitosan in the acetic acid aqueous solution to obtain a chitosan solution; then taking a certain amount of water, and dissolving sodium alginate in the water to obtain a sodium alginate solution; finally, a certain amount of water is taken to dissolve the tannic acid, and ultrasonic treatment is carried out to fully dissolve the tannic acid to obtain a tannic acid water solution;
(2) mixing the chitosan solution obtained in the step (1) and the sodium alginate solution according to a certain proportion, and uniformly stirring to obtain a mixed solution; and then adding the aqueous solution of the tannic acid into the mixed solution, and continuing stirring until a clear composite solution without floccules or precipitates is formed, thus obtaining the composite fresh-keeping film coating agent.
Preferably, the volume concentration of the acetic acid aqueous solution in the step (1) is 2-5%.
Preferably, the ultrasonic treatment conditions in step (1) are as follows: 30-60 kHZ for 5-10 min.
Preferably, the volume ratio of the chitosan aqueous solution and the sodium alginate aqueous solution in the step (2) is 1: 1.
preferably, the stirring in the step (2) is magnetic stirring, and specifically comprises: stirring at 500rmp for 1-2 h.
Preferably, the volume ratio of the tannic acid aqueous solution to the mixed solution in the step (2) is 3-5: 100.
the composite fresh-keeping film coating agent is used for relieving the browning of the fresh-cut apples, and comprises the following specific steps: after the apples are cleaned, peeled and cut, the apple blocks are put into a film coating agent for dipping treatment, then the apple blocks are taken out for natural airing and low-temperature storage, and the purpose of relieving the browning of the fresh-cut apples can be realized.
Preferably, the time for soaking the apple pieces in the film coating agent is 0.5-1 min; the temperature of the cryopreservation was 4 ℃.
The invention has the advantages and technical effects that:
the invention takes natural polysaccharide chitosan and sodium alginate as film forming matrixes and plant extract tannic acid as an active substance to prepare the composite fresh-keeping film coating agent capable of relieving browning of fresh-cut apples; the tannic acid has the effects of oxidation resistance, inflammation diminishing, sterilization and the like, and can effectively enhance the fresh-keeping capacity of the film coating agent; meanwhile, the tannic acid is also called a natural cross-linking agent and can generate strong cross-linking effect with protein and polysaccharide; the chitosan-sodium alginate-tannin composite film coating agent prepared based on the method forms a more compact network structure due to the crosslinking effect, the permeation of water vapor is hindered, the barrier property of the film coating agent is improved, and the oxidation resistance and the antibacterial capacity are obviously enhanced due to the addition of tannin.
All components of the chitosan-sodium alginate-tannin composite film coating agent prepared by the invention are natural materials, so that the chitosan-sodium alginate-tannin composite film coating agent has no toxic action on human bodies, can be naturally degraded and cannot cause harm to the nature; in addition, the manufacturing process is simple, and the cost of the used material is low; the prepared composite film coating agent can effectively relieve the browning process of fresh-cut apples, maintain the organoleptic properties of the fresh-cut apples, prolong the storage period of the fresh-cut apples and has strong practicability.
Detailed Description
The invention is further illustrated by the following examples.
Example 1:
a composite fresh-keeping film coating agent for relieving browning of fresh-cut apples comprises the following components: 2 percent of chitosan, 2 percent of sodium alginate and 0.00 percent of tannic acid;
the preparation method of the composite fresh-keeping coating agent comprises the following steps:
(1) weighing chitosan, sodium alginate and tannic acid with corresponding mass according to the mass percentage of each substance;
firstly, mixing a certain amount of water and acetic acid to obtain an acetic acid aqueous solution, and dissolving chitosan in the acetic acid aqueous solution to obtain a chitosan solution; then taking a certain amount of water, and dissolving sodium alginate in the water to obtain a sodium alginate solution; finally, a certain amount of water is taken to dissolve the tannic acid, and ultrasonic treatment is carried out to fully dissolve the tannic acid to obtain a tannic acid water solution;
(2) mixing the chitosan solution obtained in the step (1) and the sodium alginate solution according to the volume ratio of 1:1, and uniformly stirring to obtain a mixed solution; and then adding aqueous solution of tannic acid into the mixed solution, wherein the volume ratio of the aqueous solution of tannic acid to the mixed solution is 3: and 100, continuously stirring until a clear composite solution without floccules or precipitates is formed, and obtaining the composite fresh-keeping film coating agent.
Example 2:
a composite fresh-keeping film coating agent for relieving browning of fresh-cut apples comprises the following components: the weight percentage of chitosan is 2%, the weight percentage of sodium alginate is 2%, and the weight percentage of tannic acid is 0.10%.
The preparation method of the composite fresh-keeping coating agent comprises the following steps:
(1) weighing chitosan, sodium alginate and tannic acid with corresponding mass according to the mass percentage of each substance;
firstly, mixing a certain amount of water and acetic acid to obtain an acetic acid aqueous solution, and dissolving chitosan in the acetic acid aqueous solution to obtain a chitosan solution; then taking a certain amount of water, and dissolving sodium alginate in the water to obtain a sodium alginate solution; finally, a certain amount of water is taken to dissolve the tannic acid, and ultrasonic treatment is carried out to fully dissolve the tannic acid to obtain a tannic acid water solution;
(2) mixing the chitosan solution obtained in the step (1) and the sodium alginate solution according to the volume ratio of 1:1, and uniformly stirring to obtain a mixed solution; and then adding aqueous solution of tannic acid into the mixed solution, wherein the volume ratio of the aqueous solution of tannic acid to the mixed solution is 1: 25, continuously stirring until a clear composite solution without floccules or precipitates is formed, and obtaining the composite fresh-keeping film coating agent.
The fresh-keeping film coating agents prepared in the examples 1 and 2 are used for fresh-keeping experiments of fresh-cut apples, and the anti-browning and fresh-keeping capacities of the fresh-keeping film coating agents are verified.
The experimental design was as follows: selecting red Fuji apples with uniform size, basically consistent maturity and no mechanical damage or pest and disease damage; the apples are washed with normal saline (500ppm) and then washed with clean water to remove surface impurities and microorganisms. Peeling the cleaned apples, and cutting the apples into apple slices with the same size and shape; immediately putting the cut apple slices into a film coating agent, soaking for 30s, taking out the apple slices, and naturally drying in a well-ventilated environment; after completely airing, the dried powder is placed in a plastic preservation box and stored for 10 days at the temperature of 4 ℃. The preservation effect of the film coating agent is judged by measuring the weight loss rate, the hardness change and the Browning Index (BI) of the fresh-cut apple slices.
The weight loss rate reflects the barrier capability of the film coating agent, and the lower the weight loss rate of the fresh-cut apple slices is, the stronger the barrier capability of the film coating agent to water is; the hardness is an important index for measuring the quality and the storage property of the fresh-cut apple slices, and the lower the hardness is, the softer the apple slices are, the lower the brittleness is; BI is a direct index for reflecting the browning degree of the fresh-cut apple slices, and the higher the BI value is, the higher the browning degree is.
All fresh cut apple pieces were evenly divided into 3 groups, each treated with the following film coatings:
group 1: fresh-cut apple slices were treated with clear water as a blank control for the experiment.
And 2, group: fresh cut apple pieces were dip treated using the film coating agent prepared in example 1.
And 3, group: fresh cut apple pieces were dip treated using the film coating agent prepared in example 2.
All experiments were repeated three times.
Through statistical analysis, the test result of the coating agent for preserving fresh-cut apple slices is as follows:
the weight loss rate of the fresh-cut apple pieces of 3 treatment groups increased during storage. After 10 days of storage, the weight loss ratio of group 1 was 23.2%, the weight loss ratio of group 2 was 11.4%, and the weight loss ratio of group 3 was 7.2%. The result shows that the film coating agent can obviously reduce the weight loss of the fresh-cut apple slices. When the tannic acid is added, the weight loss rate is further reduced because the tannic acid and the film matrix form a compact cross-linked network, and the water blocking capability of the film liquid is improved.
During the storage period, the hardness of the fresh-cut apples is consistent with the change trend of the weight loss rate, and both show a descending trend. After 10 days of storage, the group 1 fresh cut apple pieces had a reduced hardness to 4.6N, a significant softening, and a shriveled appearance. The hardness of the apple pieces in groups 2 and 3 was 5.4N and 6.3N, respectively, compared to the lower softening level in group 3, indicating that the addition of tannic acid further alleviated the decrease in hardness of the fresh cut apples.
The degree of browning remained at 1 >2 >3 for 3 treatment groups throughout storage, with BI values for 3 treatment groups after 10 days of storage being 1 group 45.8, 2 group 39.2, 3 group 32.6, respectively. The result shows that the tannin-loaded chitosan-sodium alginate film coating agent can effectively relieve the browning of the fresh-cut apple slices; in addition, the fresh-cut apple slices of groups 1 and 2 exhibited varying degrees of mold on their surface, while the fresh-cut apple slices of group 3 exhibited a bright surface with no evidence of mold growth, since tannic acid imparted the film coating agent with antimicrobial properties that inhibited bacterial growth.
In conclusion, the chitosan-sodium alginate-tannin film coating agent provided by the patent has no toxic or harmful effect on human bodies, can be naturally degraded, and meets the sustainable development requirement; the manufacturing process is simple, and the cost of the used material is low; the water loss of the fresh-cut apples can be effectively reduced within the recommended dosage range, the browning process of the fresh-cut apples is relieved, and the storage period of the fresh-cut apples is prolonged.
Description of the drawings: the above embodiments are only used to illustrate the present invention and do not limit the technical solutions described in the present invention; thus, while the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted; all such modifications and variations are intended to be included herein within the scope of this disclosure and the present invention and protected by the following claims.
Claims (9)
1. A compound fresh-keeping film coating agent for relieving browning of fresh-cut apples is characterized by comprising chitosan, sodium alginate, tannic acid and water; the weight percentage of the chitosan is 1-3%, the weight percentage of the sodium alginate is 2-5%, the weight percentage of the tannic acid is 0.04-0.12%, and the balance is water.
2. A method for preparing the compound fresh-keeping film coating agent for relieving browning of the fresh-cut apples according to claim 1, which comprises the following steps:
(1) weighing chitosan, sodium alginate and tannic acid with corresponding mass according to the mass percentage of each substance;
firstly, mixing a certain amount of water and acetic acid to obtain an acetic acid aqueous solution, and dissolving chitosan in the acetic acid aqueous solution to obtain a chitosan solution; then taking a certain amount of water, and dissolving sodium alginate in the water to obtain a sodium alginate solution; finally, a certain amount of water is taken to dissolve the tannic acid, and ultrasonic treatment is carried out to fully dissolve the tannic acid to obtain a tannic acid water solution;
(2) mixing the chitosan solution obtained in the step (1) and the sodium alginate solution according to a certain proportion, and uniformly stirring to obtain a mixed solution; and then adding the aqueous solution of the tannic acid into the mixed solution, and continuing stirring until a clear composite solution without floccules or precipitates is formed, thus obtaining the composite fresh-keeping film coating agent.
3. The preparation method of the composite fresh-keeping film coating agent for relieving browning of the fresh-cut apples according to claim 2, wherein the volume concentration of the acetic acid aqueous solution in the step (1) is 2-5%.
4. The preparation method of the composite fresh-keeping film coating agent for relieving browning of the fresh-cut apples according to claim 2, wherein the ultrasonic treatment conditions in the step (1) are as follows: 30-60 kHZ for 5-10 min.
5. The preparation method of the composite fresh-keeping film coating agent for relieving browning of the fresh-cut apples according to claim 2, wherein the volume ratio of the chitosan aqueous solution to the sodium alginate aqueous solution in the step (2) is 1: 1.
6. the preparation method of the composite fresh-keeping film coating agent for relieving browning of the fresh-cut apples according to claim 2, wherein the stirring in the step (2) is magnetic stirring, and the specific conditions are as follows: stirring at 500rmp for 1-2 h.
7. The preparation method of the composite fresh-keeping film coating agent for relieving browning of the fresh-cut apples according to claim 2, wherein the volume ratio of the tannic acid aqueous solution to the mixed solution in the step (2) is 3-5: 100.
8. the use of the composite fresh-keeping film coating agent for relieving browning of fresh-cut apples according to claim 1 is characterized by comprising the following specific steps: after the apples are cleaned, peeled and cut, the apple blocks are put into a film coating agent for dipping treatment, then the apple blocks are taken out for natural airing and low-temperature storage, and the purpose of relieving the browning of the fresh-cut apples can be realized.
9. The use as claimed in claim 8, wherein the time for soaking the apple pieces in the film coating agent is 0.5-1 min; the temperature of the cryopreservation was 4 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011621787.5A CN112753759A (en) | 2020-12-30 | 2020-12-30 | Preparation method and application of composite fresh-keeping film coating agent for relieving browning of fresh-cut apples |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011621787.5A CN112753759A (en) | 2020-12-30 | 2020-12-30 | Preparation method and application of composite fresh-keeping film coating agent for relieving browning of fresh-cut apples |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112753759A true CN112753759A (en) | 2021-05-07 |
Family
ID=75698546
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011621787.5A Pending CN112753759A (en) | 2020-12-30 | 2020-12-30 | Preparation method and application of composite fresh-keeping film coating agent for relieving browning of fresh-cut apples |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112753759A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114258947A (en) * | 2021-12-22 | 2022-04-01 | 西北农林科技大学 | Natural compound preservative for apple preservation and preparation method and application thereof |
| CN114591525A (en) * | 2022-01-20 | 2022-06-07 | 华南理工大学 | Active packaging film and preparation method thereof |
| CN115812782A (en) * | 2022-11-15 | 2023-03-21 | 安徽中医药大学 | Edible composite coating capable of preventing peel-scraping ginger from browning and screening and color-protecting method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108244232A (en) * | 2018-03-20 | 2018-07-06 | 大连民族大学 | A kind of fresh-cut fruit and vegetable coating antistaling agent containing chitosan oligosaccharide and Calcium Ascorbate |
| CN108606055A (en) * | 2018-05-07 | 2018-10-02 | 中国农业科学院农产品加工研究所 | The antistaling agent and preservation method of Fresh-cut Apples |
| CN109679123A (en) * | 2018-12-27 | 2019-04-26 | 青岛农业大学 | A kind of preparation method of double crosslinked chitosan films |
| CN111150880A (en) * | 2020-01-08 | 2020-05-15 | 广州贝奥吉因生物科技股份有限公司 | Antibacterial composite hydrogel and preparation method thereof |
-
2020
- 2020-12-30 CN CN202011621787.5A patent/CN112753759A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108244232A (en) * | 2018-03-20 | 2018-07-06 | 大连民族大学 | A kind of fresh-cut fruit and vegetable coating antistaling agent containing chitosan oligosaccharide and Calcium Ascorbate |
| CN108606055A (en) * | 2018-05-07 | 2018-10-02 | 中国农业科学院农产品加工研究所 | The antistaling agent and preservation method of Fresh-cut Apples |
| CN109679123A (en) * | 2018-12-27 | 2019-04-26 | 青岛农业大学 | A kind of preparation method of double crosslinked chitosan films |
| CN111150880A (en) * | 2020-01-08 | 2020-05-15 | 广州贝奥吉因生物科技股份有限公司 | Antibacterial composite hydrogel and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 周志强等: "漂白紫胶/单宁酸复配涂膜对芒果常温贮藏的保鲜效果", 《食品科学》 * |
| 石甜甜等: "壳聚糖/单宁酸复合胶体粒子的制备及功能涂层研究", 《功能材料》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114258947A (en) * | 2021-12-22 | 2022-04-01 | 西北农林科技大学 | Natural compound preservative for apple preservation and preparation method and application thereof |
| CN114591525A (en) * | 2022-01-20 | 2022-06-07 | 华南理工大学 | Active packaging film and preparation method thereof |
| CN114591525B (en) * | 2022-01-20 | 2022-11-15 | 华南理工大学 | Active packaging film and preparation method thereof |
| CN115812782A (en) * | 2022-11-15 | 2023-03-21 | 安徽中医药大学 | Edible composite coating capable of preventing peel-scraping ginger from browning and screening and color-protecting method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Duan et al. | Chitosan as a preservative for fruits and vegetables: a review on chemistry and antimicrobial properties | |
| Pinzon et al. | Increasing shelf life of strawberries (Fragaria ssp) by using a banana starch‐chitosan‐Aloe vera gel composite edible coating | |
| CN112753759A (en) | Preparation method and application of composite fresh-keeping film coating agent for relieving browning of fresh-cut apples | |
| Tavassoli-Kafrani et al. | Edible films and coatings for shelf life extension of mango: A review | |
| Jayakody et al. | Seaweed derived alginate, agar, and carrageenan based edible coatings and films for the food industry: A review | |
| Baldwin et al. | Edible coatings for lightly processed fruits and vegetables | |
| CN106819088B (en) | Normal-temperature storage and fresh-keeping operation method for red kiwi fruits | |
| Sharma et al. | Importance of edible coating on fruits and vegetables: A review | |
| JP2017500054A (en) | Edible coating for the preservation of fruit pieces and its production and application method | |
| EP3092903B1 (en) | Edible coating for preserving pieces of fruit, production method and application thereof | |
| CN105660267A (en) | Novel method and protective film agent for preventing and controlling soft rot of actinidia and preparation method for protective film agent | |
| CN108244232A (en) | A kind of fresh-cut fruit and vegetable coating antistaling agent containing chitosan oligosaccharide and Calcium Ascorbate | |
| Firdous et al. | Advances in formulation, functionality, and application of edible coatings on fresh produce and fresh-cut products: A review | |
| CN110250263A (en) | A kind of method of fertile mandarin orange keeping-freshness storage | |
| Aly et al. | Research article effect of edible coating on extending the shelf life and quality of fresh cut taro | |
| CN107821581A (en) | A kind of the operatic circle antistaling agent and preparation method thereof and preservation method | |
| Maharsih et al. | Performance evaluation of cassava peels starch-based edible coating incorporated with chitosan on the shelf-life of fresh-cut pineapples (Ananas comosus) | |
| Santacruz Terán | Edible coatings based on cassava starch, salicylic acid and essential oils for preservation of fresh-cut mango | |
| Duran et al. | The use of chitosan as a coating material | |
| Prashanth et al. | Studies on postharvest quality and shelf life of pink fleshed dragon fruit (Hylocereus spp.) coated with Chitosan and stored at ambient temperature | |
| Oluwaseun et al. | Effects of coatings on storability of carrot under evaporative coolant system. | |
| Sree | Effect of Aloe vera gel coating combined with chitosan on postharvest quality of tomato during ambient storage | |
| KR100805825B1 (en) | Agricultural preservation liquid made of chitosan and organic acid | |
| KR100436997B1 (en) | Honey containing pine-mushroom and the manufacturing method thereof | |
| CN115005268B (en) | Composite antibacterial strawberry preservative solution and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210507 |