CN113367189B - Multifunctional edible preservative film material and preparation method thereof - Google Patents
Multifunctional edible preservative film material and preparation method thereof Download PDFInfo
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- CN113367189B CN113367189B CN202110560184.7A CN202110560184A CN113367189B CN 113367189 B CN113367189 B CN 113367189B CN 202110560184 A CN202110560184 A CN 202110560184A CN 113367189 B CN113367189 B CN 113367189B
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Classifications
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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
- 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
- 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
- A23B7/157—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a multifunctional edible preservative film material and a preparation method thereof, wherein the multifunctional edible preservative film material is prepared by taking egg white as a main raw material, taking a small amount of glycerol as a plasticizer, adding a certain amount of yolk, eggshell powder, egg membrane biomass carbon dots, chitosan solution and the like. The preservative film material has the functions of edibility, antibiosis, antioxidation, water vapor blocking, calcium supplementing, anti-counterfeiting and the like, has the advantages of simple preparation process, low cost, environment friendliness and the like, can effectively prolong the shelf life of fresh fruits and vegetables or marine products to 3-5 days compared with the common preservative film sold in the market, and has important application prospects in the field of food preservation.
Description
Technical Field
The invention belongs to the technical field of food preservative materials, and particularly relates to a multifunctional edible preservative film material and a preparation method thereof.
Background
The main cause of the putrefaction and deterioration of the picked fruits and vegetables is the putrefaction and diseases caused by the action of microorganisms and the chemical, physical and biological changes of enzymes and environment of the fruits and vegetables. Therefore, inhibiting the growth and reproduction of pathogenic microorganisms is a key to prolonging the shelf life and fresh-keeping period of the harvested fruits and vegetables. However, traditional fruit preservation methods such as modified atmosphere preservation have excessive storage costs; chemical preservation, which may leave harmful chemicals on the surface of the fruits and vegetables; irradiation preservation, irradiation residues which may be caused by the irradiation preservation may affect the physical health of a person, etc. In addition, the traditional anti-counterfeiting function is to paste a special anti-counterfeiting label on the outer surface of the package or use a laser holographic material. The adhesive anti-counterfeiting label increases production cost and manufacturing procedures, and meanwhile, the anti-counterfeiting label is easy to be torn off or falls off by itself to lose anti-counterfeiting effect. The carbon quantum dot is a novel carbon nano material with fluorescence property, emits fluorescence of different colors under ultraviolet irradiation, has excellent optical performance, good biocompatibility and extremely low harm to the environment. The biological carbon points are added into the film solution, so that the film has the functions of water resistance, bacteria resistance, oxidation resistance and the like while overcoming the defects of the traditional anti-counterfeit label, and has important innovation.
At present, petrochemical polymers and plastic packages widely used for food packages in the market in China are non-renewable and non-biodegradable, and pollute and destroy the environment. Consumers are seeking more natural, safer and high quality foods, are seeking degradable packaging materials, and can be made in an inexpensive manner. Therefore, the application of edible film coatings in the production of food products is becoming increasingly widespread. The main substrates of edible films can be divided into four general categories: polysaccharide edible film, protein edible film, lipid edible film and composite edible film. The protein edible film raw material mainly comes from animal isolated protein and plant isolated protein. Egg eggs are used as a common protein in daily life, have the advantages of high yield, wide sources, low price and the like, egg white and egg yolk in the egg eggs are developed as important raw materials of foods and cosmetics, but separated eggshells, egg membranes and the like are thrown away as garbage, so that the environment is polluted and the resources are wasted. In fact, the raw materials can be integrated to utilize different parts of the poultry eggs, so as to prepare the multifunctional edible fresh-keeping coating film for food fresh keeping.
Disclosure of Invention
The invention aims to provide a multifunctional edible preservative film material and a preparation method thereof, wherein the multifunctional edible preservative film material is prepared by taking egg white as a main raw material, taking a small amount of glycerol as a plasticizer, adding a certain amount of egg yolk, nanoscale eggshell powder, egg membrane biomass carbon dots, chitosan solution and the like. The multifunctional edible preservative film has the functions of edibility, antibiosis, antioxidation, water vapor blocking, calcium supplementing, anti-counterfeiting (can emit strong blue fluorescence under the irradiation of an ultraviolet lamp) and the like, has the advantages of simple preparation process, low cost, environment friendliness and the like, can effectively prolong the shelf life of fresh foods by 3-5 days, and has important application prospects in the field of food preservation.
In order to achieve the above object, the technical scheme of the present invention is as follows:
a preparation method of a multifunctional edible preservative film material comprises the following steps: after the fresh eggs are separated from egg white, egg yolk, egg membrane and eggshell, respectively preparing egg white solution, egg yolk solution, egg membrane biomass carbon dot solution and nano-grade eggshell powder, then adding 0.2-0.4 part of egg yolk solution, 0.2-0.4 part of egg membrane biomass carbon dot solution, 0.005-0.02 part of eggshell powder and 0.6-1 part of chitosan solution into each 1 part of egg white solution, mixing and stirring until the egg white solution fully reacts and crosslinks, and obtaining the multifunctional edible preservative film solution.
Further, the preparation method of the egg white solution comprises the following steps: 1) Adding 1.0-1.5 parts of water into 1 part of egg white by weight for dilution, stirring uniformly, centrifuging to remove umbilical cord and other impurities to obtain egg white diluent; 2) And adding 0.01-0.015 part of glycerin into each 1 part of egg white diluent by weight, and uniformly mixing to obtain an egg white solution. The purpose of the glycerol is to keep the surface of the film of the product from cracking, and to improve the ductility of the film.
Further, the yolk solution is prepared by adding 5-10 parts of water to 1 part of yolk by weight for dilution.
Further, the preparation method of the egg membrane biomass carbon dot solution comprises the following steps: adding egg membrane and water into a reaction kettle, reacting at 220 ℃ for 8-48 h, naturally cooling to room temperature, and obtaining blue fluorescent egg membrane biomass carbon dots through centrifugation, suction filtration, microporous filtration and dextran G-25 gel column purification steps.
Further, the preparation method of the eggshell powder comprises the following steps: coarse crushing eggshells with a crusher, putting the eggshells and the water into a ball mill according to the weight ratio of the eggshells to the water of 1:5, performing wet ball milling on the eggshells and the water of 8-12 h, and then performing freeze drying and the like to obtain the nanoscale eggshell powder.
Further, the chitosan solution is prepared by adding 50-100 parts by weight of acetic acid solution with the mass concentration of 1% into 1 part by weight of chitosan powder for dilution to prepare the chitosan solution with the mass concentration of 1.5% -2%.
The fowl eggs are ovum gallus Domesticus, ovum Anas Domestica or bird egg.
The multifunctional edible preservative film material prepared by the invention can be used for preserving fruits and vegetables, and the specific method comprises the following steps: the edible preservative film solution is directly coated or sprayed on the surfaces of fruits, marine products and the like under the normal temperature condition to naturally form a layer of protective film, thereby achieving the purposes of preserving and anti-counterfeiting.
Or, the edible preservative film solution can be used for soaking fruits and vegetables which need to be preserved, such as citrus, after soaking for a plurality of minutes, the fruits and vegetables are dried, and a protective layer can be formed on the surfaces of the fruits and vegetables, so that the effects of resisting bacteria, resisting oxidation and isolating oxygen are achieved. The drying condition is that the drying time is about 3 days at room temperature (25-30 ℃) or the drying time is about 12 hours in a 37 ℃ oven, and the drying can be completed.
By adopting the technical scheme, the multifunctional edible preservative film material is prepared by comprehensively utilizing egg shells of eggs and egg white, taking egg white as a main raw material and adding a yolk solution, egg membrane biomass carbon dots, nano-scale eggshell powder and chitosan solution, and has the advantages of scientific design, good safety, long service life, low cost and the like, and also has the advantages of easily available raw materials, changing waste into valuables, anti-counterfeiting function and the like. The invention aims to apply the preservative film solution on the surfaces of foods such as fruits and vegetables, has the functions of blocking microorganisms, oxygen, preventing counterfeiting (can emit strong blue fluorescence under the irradiation of an ultraviolet lamp) and the like, and has higher application value.
The invention has the beneficial effects that: firstly, one of the raw materials of the invention is egg white, which has good viscosity, film forming property, safety and the like; secondly, the egg membrane is subjected to hydrothermal reaction in a reaction kettle at 220 ℃ to generate a biomass carbon dot solution, blue fluorescence is generated under the irradiation of an ultraviolet lamp, and the egg membrane has anti-counterfeiting and oxidation resistance; again, nanoscale eggshell powder can effectively improve the mechanical properties of the membrane and increase the nutrition (calcium supplementation) of the edible membrane; finally, chitosan has good antibacterial and mechanical properties, and at the same time, chitosan is also a hydrophilic polysaccharide in nature, and can interact with egg white proteins, such as electrostatic interactions, hydrogen bond interactions and hydrophobic interactions, and maintain a uniform and stable state in the system. After the fruits and vegetables are soaked in the composite membrane liquid, a protective layer is formed on the surfaces of the fruits and vegetables after being dried, and the effects of isolating oxygen, inhibiting bacterial reproduction and the like are achieved, so that the storage life of the fruits and vegetables is prolonged.
Drawings
Fig. 1 is a view of a multifunctional edible preservative film according to the present invention. FIG. 1A is a view showing the form of a film under natural light; FIG. 1B shows the morphological characteristics of the film under UV light.
Fig. 2 is a scanning electron microscope image of a film formed after the multifunctional edible preservative film solution of the present invention is dried to 10000 times.
Fig. 3 is a graph showing the experimental results of bacteriostasis of the multifunctional edible preservative film solution of the invention on escherichia coli.
Fig. 4 is a graph showing the results of an experiment of inhibiting staphylococcus aureus by the multifunctional edible preservative film solution of the invention.
Fig. 5 is a graph showing the effect of the multifunctional edible preservative film solution of the present invention on the scavenging efficiency of DPPH radicals.
Detailed Description
The present invention is further illustrated below in conjunction with specific examples, but should not be construed as limiting the invention. The technical means used in the examples are conventional means well known to those skilled in the art unless otherwise indicated. Unless specifically stated otherwise, the reagents, methods and apparatus employed in the present invention are those conventional in the art.
Example 1
Preparation of multifunctional edible preservative film material and application of multifunctional edible preservative film material in preservation of oranges
The method comprises the following specific steps:
1) After separating egg white from fresh eggs, adding 1.5 parts of water into each 1 part of egg white by weight for dilution and stirring, and centrifuging for 15min at the rotating speed of 4000 RPM to obtain egg white diluent;
2) Adding 0.0125 part of water into each 1 part of egg white diluent, and uniformly mixing to obtain an egg white solution;
3) 1.5 percent g chitosan powder is dissolved by acetic acid with the mass concentration of 100 ml and 1 percent by ultrasonic until the powder is completely dissolved, and then a chitosan solution with the concentration of 1.5 percent is obtained;
4) Adding 6 parts of water into 1 part of egg yolk stock solution to prepare an egg yolk solution;
5) Collecting egg membrane 3G in a 50ml reaction kettle, adding 30 ml distilled water into the reaction kettle, then reacting 48 h at 220 ℃, taking out the solution after the temperature of the reaction kettle naturally decreases to room temperature, centrifuging for 15min under 10000 RPM condition after suction filtration, purifying the solution by a filter membrane of 0.22 μm and a glucan G-25 gel column, and obtaining egg membrane biomass carbon dots;
6) Washing eggshells, drying, ball milling (wet milling, taking water as a solvent, ball milling time being 12 hours), freeze drying and the like to obtain nano-scale eggshell powder;
7) Adding 0.8 part of 1.5% chitosan solution, 0.4 part of yolk solution, 0.2 part of egg membrane biomass carbon dot solution and 0.005 part of nano-scale eggshell powder into each 1 part of egg white solution, stirring, and obtaining a preservative film solution after the preservative film solution is fully and uniformly stirred;
8) The citrus is soaked in the preservative film solution for 2 minutes, and then dried, a protective layer can be observed on the surfaces of fruits and vegetables, and the citrus is stored and preserved at room temperature.
Example 2
Preparation of multifunctional edible preservative film material and application of multifunctional edible preservative film material in preservation of oranges
The method comprises the following specific steps:
1) After separating egg white from fresh duck eggs, adding 1 part of water into 1 part of egg white by weight for dilution and stirring, and centrifuging for 15min at the rotating speed of 4000 RPM to obtain egg white diluent;
2) Adding 0.015 part of glycerol into each 1 part of egg white diluent, and uniformly mixing to obtain an egg white solution;
3) 1.5 g chitosan powder is dissolved by acetic acid with the mass concentration of 100 ml to 1 percent by ultrasonic until the powder is completely dissolved, and then a chitosan solution with the mass concentration of 1.5 percent is obtained;
4) Adding 6 parts of water into 1 part of egg yolk stock solution to prepare an egg yolk solution;
5) Separating fresh duck eggs from egg membranes by eggshells, collecting egg membranes 3G in a 50ml reaction kettle, adding 30 ml distilled water into the reaction kettle, then carrying out reaction at 220 ℃ for 48 h, naturally cooling the temperature of the reaction kettle to room temperature, taking out the solution, carrying out suction filtration by a Buchner funnel, centrifuging for 15min under 10000 RPM (revolutions per minute), and purifying the solution by a 0.22 mu m filter membrane and a glucan G-25 gel column to obtain an egg membrane biomass carbon dot;
6) After separating the shell and the membrane of a fresh eggshell of 100 g, washing, drying, ball-milling (wet milling, water is used as a solvent, and ball-milling time is 12 hours), freeze-drying and other steps are carried out on the eggshell to obtain nano-scale eggshell powder;
7) 1 part of chitosan solution with the concentration of 1.5%, 0.2 part of the yolk solution, 0.4 part of egg membrane biomass carbon dots and 0.01 part of nano-scale eggshell powder are added into each 1 part of egg white solution and fully and uniformly stirred to obtain a preservative film solution;
8) The citrus is soaked in the preservative film solution for 2 minutes, and then dried, a protective layer can be observed on the surfaces of fruits and vegetables, and the citrus is stored and preserved at room temperature.
Example 3
Preparation of multifunctional edible preservative film material and application of multifunctional edible preservative film material in preservation of oranges
The method comprises the following specific steps:
1) Separating egg white from egg yolk, adding 1 part of water into 1 part of egg white by weight, diluting, stirring, and centrifuging at 4000 RPM for 15min to obtain egg white diluent;
2) Adding 0.015 part of glycerol into each 1 part of egg white diluent, and uniformly mixing to obtain an egg white solution;
3) 2.0 g chitosan powder is dissolved by acetic acid with the mass concentration of 100 ml and 1 percent by ultrasonic until the powder is completely dissolved, and then a chitosan solution with the concentration of 2 percent is obtained;
4) Adding 6 parts of water into 1 part of egg yolk stock solution to prepare an egg yolk solution;
5) Separating fresh eggs from egg membranes, collecting egg membranes 3G in a 50ml reaction kettle, adding 30 ml distilled water into the reaction kettle, then reacting 48 h at 220 ℃, naturally reducing the temperature of the reaction kettle to room temperature, taking out an egg membrane biomass carbon dot solution, carrying out suction filtration by a Buchner funnel, centrifuging for 15min at 10000 RPM, purifying the solution by a filter membrane of 0.22 mu m and a glucan G-25 gel column, and obtaining an egg membrane biomass carbon dot;
6) After separating the shell and the membrane of a fresh eggshell of 100 g, washing, drying, ball-milling (wet milling, water is used as a solvent, and ball-milling time is 12 hours), freeze-drying and other steps are carried out on the eggshell to obtain nano-scale eggshell powder;
7) Adding 0.8 part of 1.5% chitosan solution, 0.2 part of yolk solution, 0.2 part of egg membrane biological carbon dots and 0.02 part of nano-scale eggshell powder into each 1 part of egg white solution, and fully and uniformly mixing to obtain a preservative film solution;
8) The citrus is soaked in the composite membrane liquid for 2 minutes, and then dried, a protective layer can be observed on the surfaces of fruits and vegetables, and the citrus is stored and kept fresh at room temperature.
Fig. 2 is a scanning electron microscope image of a film formed after the multifunctional edible preservative film solution of the present invention is dried to 10000 times. The figure shows that the multifunctional edible preservative film solution has compact and flat surface structure after forming the film, and provides theoretical basis for the film to have the functions of isolating oxygen and microorganisms so as to prolong the preservation period of fruits and vegetables.
FIG. 3 is a graph showing the results of an experiment of the multifunctional edible preservative film solution of the invention on colibacillus (note: the left No. 1 filter paper is pure egg white solution, the right No. 2 filter paper is the multifunctional preservative film solution of the invention), the experimental method adopts a filter paper sheet method, the sterilized filter paper sheet is soaked into the multifunctional preservative film solution, then the filter paper sheet is taken out and placed in a culture dish fully coated with colibacillus, the pure egg white solution is adopted as a reference, and the antibacterial effect of the filter paper sheet is observed after the filter paper sheet is cultured at a constant temperature of 37 ℃ for 12 hours. The figure shows that the multifunctional edible preservative film solution added with chitosan has obvious inhibition effect on escherichia coli.
Fig. 4 is a graph of the antibacterial experiment result of the multifunctional edible preservative film solution of the invention on staphylococcus aureus (note: the left filter paper sheet No. 1 is a pure egg white solution, the right filter paper sheet No. 2 is a multifunctional edible preservative film solution), the experimental method adopts a filter paper sheet method, the sterilized filter paper sheet is soaked into the multifunctional edible preservative film solution, then the filter paper sheet is taken out and placed in a culture dish coated with staphylococcus aureus, the pure egg white solution is adopted as a control, and the antibacterial effect of the filter paper sheet is observed at the constant temperature of 37 ℃ for 12 hours. The figure shows that the multifunctional edible preservative film solution added with chitosan has obvious inhibition effect on staphylococcus aureus.
Fig. 5 is a graph showing the effect of the multifunctional edible preservative film solution of the invention on scavenging DPPH free radicals, wherein a negative control group (control group) of an egg white composite film solution without adding egg film carbon dot solution, an egg white composite film solution group with adding 10% egg film biological carbon dots (10% carbon dot group), an egg white composite film solution group with adding 20% egg film carbon dots (20% carbon dot group) and a positive control group (VC group) of VC solution with concentration of 1mg/ml are respectively arranged, and scavenging rates of DPPH free radicals among different components are observed.
The above examples are preferred embodiments of the present invention, but the embodiments of the present invention are not limited to the above examples, and any other changes, modifications, substitutions, combinations and simplifications that do not depart from the spirit and principle of the present invention should be made in the equivalent manner, and the embodiments are included in the protection scope of the present invention.
Claims (5)
1. A preparation method of a multifunctional edible preservative film material is characterized in that fresh eggs are separated through egg white, egg yolk, egg membrane and eggshells to respectively prepare egg white solution, egg yolk solution, egg membrane biomass carbon dot solution and eggshell powder, and then 0.2-0.4 part of egg yolk solution, 0.2-0.4 part of egg membrane biomass carbon dot solution, 0.005-0.02 part of eggshell powder and 0.6-1 part of chitosan solution are added into each 1 part of egg white solution, mixed and stirred until the egg white solution, the egg yolk solution, the egg membrane biomass carbon dot solution and the eggshell powder react fully and crosslink to obtain the multifunctional edible preservative film solution;
the preparation method of the egg white solution comprises the following steps:
1) Adding 1.0-1.5 parts of water into 1 part of egg white by weight for dilution, stirring uniformly, and centrifuging to remove impurities to obtain an egg white diluent;
2) Adding 0.01-0.015 part of glycerin into each 1 part of egg white diluent by weight, and uniformly mixing to obtain an egg white solution;
the yolk solution is prepared by adding 5-10 parts of water into 1 part of yolk for dilution;
the preparation method of the egg membrane biomass carbon dot solution comprises the following steps: adding egg membrane and water into a reaction kettle, reacting at 220 ℃ for 8-48 h, naturally cooling to room temperature, and obtaining egg membrane biomass carbon points through centrifugation, suction filtration, microporous filtration and dextran G-25 gel column purification steps;
the preparation method of the eggshell powder comprises the following steps: coarse crushing eggshells by using a crusher, putting the eggshells and the water into a ball mill according to the weight ratio of the eggshells to the water of 1:5, performing wet ball milling on the eggshells and the water of 8-12 h, and then performing freeze drying and the like to obtain nanoscale eggshell powder;
the chitosan solution is prepared by adding 50-100 parts by weight of acetic acid solution with the mass concentration of 1% into 1 part by weight of chitosan powder for dilution.
2. The method for preparing the multifunctional edible preservative film material according to claim 1, wherein the poultry eggs are eggs, duck eggs, goose eggs or bird eggs.
3. A multifunctional edible preservative film material obtained by the preparation method of claim 1 or 2.
4. Use of a multifunctional edible preservative film material according to claim 3 for preserving food.
5. The use according to claim 4, wherein the multifunctional edible preservative film solution is coated, sprayed or soaked to form a protective film on the surface of the fruit.
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| CN115353655B (en) * | 2022-08-18 | 2023-07-11 | 广东省科学院生物与医学工程研究所 | Preparation method and application of edible antibacterial film composite material |
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