CN113647454A - Chitosan-based fruit and vegetable coating preservation material and preparation method thereof - Google Patents
Chitosan-based fruit and vegetable coating preservation material and preparation method thereof Download PDFInfo
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- CN113647454A CN113647454A CN202110949939.2A CN202110949939A CN113647454A CN 113647454 A CN113647454 A CN 113647454A CN 202110949939 A CN202110949939 A CN 202110949939A CN 113647454 A CN113647454 A CN 113647454A
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- 239000000463 material Substances 0.000 title claims abstract description 76
- 239000011248 coating agent Substances 0.000 title claims abstract description 71
- 238000000576 coating method Methods 0.000 title claims abstract description 71
- 238000004321 preservation Methods 0.000 title claims abstract description 47
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 55
- 229920002678 cellulose Polymers 0.000 claims abstract description 52
- 239000001913 cellulose Substances 0.000 claims abstract description 52
- 239000002121 nanofiber Substances 0.000 claims abstract description 49
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- -1 polyphenol compound Chemical class 0.000 claims abstract description 27
- 239000008367 deionised water Substances 0.000 claims abstract description 13
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 13
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- 238000007254 oxidation reaction Methods 0.000 claims abstract description 8
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- 238000003756 stirring Methods 0.000 claims description 31
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 28
- 238000002156 mixing Methods 0.000 claims description 15
- ROOXNKNUYICQNP-UHFFFAOYSA-N ammonium persulfate Chemical compound [NH4+].[NH4+].[O-]S(=O)(=O)OOS([O-])(=O)=O ROOXNKNUYICQNP-UHFFFAOYSA-N 0.000 claims description 14
- YQUVCSBJEUQKSH-UHFFFAOYSA-N 3,4-dihydroxybenzoic acid Chemical compound OC(=O)C1=CC=C(O)C(O)=C1 YQUVCSBJEUQKSH-UHFFFAOYSA-N 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- QAIPRVGONGVQAS-DUXPYHPUSA-N trans-caffeic acid Chemical compound OC(=O)\C=C\C1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-DUXPYHPUSA-N 0.000 claims description 8
- 229910001870 ammonium persulfate Inorganic materials 0.000 claims description 7
- ACEAELOMUCBPJP-UHFFFAOYSA-N (E)-3,4,5-trihydroxycinnamic acid Natural products OC(=O)C=CC1=CC(O)=C(O)C(O)=C1 ACEAELOMUCBPJP-UHFFFAOYSA-N 0.000 claims description 4
- 229940074360 caffeic acid Drugs 0.000 claims description 4
- 235000004883 caffeic acid Nutrition 0.000 claims description 4
- QAIPRVGONGVQAS-UHFFFAOYSA-N cis-caffeic acid Natural products OC(=O)C=CC1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-UHFFFAOYSA-N 0.000 claims description 4
- LCPVQAHEFVXVKT-UHFFFAOYSA-N 2-(2,4-difluorophenoxy)pyridin-3-amine Chemical compound NC1=CC=CN=C1OC1=CC=C(F)C=C1F LCPVQAHEFVXVKT-UHFFFAOYSA-N 0.000 claims description 3
- CHQMHPLRPQMAMX-UHFFFAOYSA-L sodium persulfate Substances [Na+].[Na+].[O-]S(=O)(=O)OOS([O-])(=O)=O CHQMHPLRPQMAMX-UHFFFAOYSA-L 0.000 claims description 3
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- 230000001404 mediated effect Effects 0.000 description 11
- 238000003860 storage Methods 0.000 description 9
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- 235000003953 Solanum lycopersicum var cerasiforme Nutrition 0.000 description 4
- 240000003040 Solanum lycopersicum var. cerasiforme Species 0.000 description 4
- 244000269722 Thea sinensis Species 0.000 description 4
- 239000003755 preservative agent Substances 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 3
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- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 229920002101 Chitin Polymers 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 125000002777 acetyl group Chemical group [H]C([H])([H])C(*)=O 0.000 description 1
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- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229910021389 graphene Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 229910052588 hydroxylapatite Inorganic materials 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- XYJRXVWERLGGKC-UHFFFAOYSA-D pentacalcium;hydroxide;triphosphate Chemical compound [OH-].[Ca+2].[Ca+2].[Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O XYJRXVWERLGGKC-UHFFFAOYSA-D 0.000 description 1
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- 231100000331 toxic Toxicity 0.000 description 1
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Images
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
- 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 technical field of food, and particularly relates to a chitosan-based fruit and vegetable coating preservation material and a preparation method and application thereof. The coating preservation material comprises the following components in parts by weight: 1-4 parts of a polyphenol compound, 5-10 parts of cellulose nano-fiber, 10-20 parts of chitosan, 1-4 parts of an oxidant and 50-70 parts of deionized water. The invention has the advantages that: the chitosan-based coating preservation material provided by the invention has the advantages of cheap and easily-obtained raw materials, simple preparation process and easy industrial production; the mechanical property, antibacterial capacity, oxidation resistance and water resistance of the fresh-keeping material are all obviously improved; the raw materials are natural in source, can be biologically degraded and cannot cause pollution.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a chitosan-based fruit and vegetable coating preservation material and a preparation method and application thereof.
Background
How to maintain the original flavor and quality of fresh fruits and vegetables in the process of storage and transportation after picking becomes an important problem for the development of the current agricultural and sideline product processing industry. To solve this problem, the prior art discloses various preservation methods, including coating preservation, low-temperature preservation, radiation treatment, and the like. Among them, the film coating method is widely used in the field of preservation of fruit and vegetable products due to the advantages of simple operation, low cost, etc.
At present, common materials for preparing edible fruit and vegetable fresh-keeping coating films comprise natural biomass materials such as cellulose, starch, chitosan, vegetable protein and the like. The coating material can be uniformly distributed on the surfaces of the fruits and vegetables as a protective barrier, so that the problems of water loss, excessive oxidation, microbial infection and the like of the fruits and vegetables in the storage process are solved, the loss of volatile aromatic substances of the fruits and vegetables is slowed down, and the storage time and the storage quality of the fruits and vegetables are improved.
Chitosan is an alkaline polysaccharide obtained by removing acetyl groups from chitin, has the advantages of low cost, easy obtainment, biodegradability, antibiosis and the like, and is widely used for storage and fresh keeping of food. The chitosan has good film forming property, can form a semipermeable membrane on the surface of fruits and vegetables, regulates the internal environment of the fruits and vegetables, and reduces the respiration rate and the water loss rate. The preparation of food fresh-keeping materials by using chitosan is widely concerned abroad. However, the pure chitosan material has low mechanical strength and limited bacteriostatic ability and antioxidant effect, and the application range of chitosan in the field of food preservation is greatly limited.
The preparation of the chitosan fresh-keeping coating material with excellent mechanical property, antibacterial property and oxidation resistance has important practical significance. The method commonly used at present is to improve the property of the chitosan preservative coating material by adding some functional modifiers. Compared with a single coating, the prepared chitosan preservative coating material has a better preservative effect. Commonly used membrane reinforcement materials include graphene oxide, hydroxyapatite, cellulose nanofibers, and the like. Among them, cellulose nanofibers have the advantages of abundant reserves, reproducibility, unique rod-like structure, excellent mechanical properties, etc., are used as a novel green reinforcing material, and have attracted much attention in the aspect of improving the mechanical properties of the material.
Polyphenols are often used as food additives to improve the quality of food products and as natural antioxidants, they have a scavenging effect on various reactive oxygen radicals. The polyphenol compounds have good thermal stability, and have obvious bacteriostatic effect compared with other inorganic salts such as nitrite. The polyphenol is used as a natural product, is rich in resources, is green and environment-friendly, has no toxic or side effect, and is widely applied to processing of various health-care foods, beverages and the like as an additive.
The preparation of high-performance fruit and vegetable fresh-keeping coating materials by utilizing natural biomass resources becomes an important direction for the research of foreign food fresh-keeping materials. However, no preservation material prepared by using chitosan, cellulose, polyphenol compounds and the like is disclosed.
Disclosure of Invention
The invention aims to provide a high-performance food fresh-keeping coating material, a preparation method and application thereof, and the material can effectively improve the storage time and the flavor of fruit and vegetable products. The raw materials are rich in source, the preparation process is simple, the cost is low, the environment is friendly, and the industrial production is easy to realize.
In order to achieve the purpose, the invention adopts the technical scheme that:
a chitosan-based coating preservation material comprises the following components in parts by weight: 1-4 parts of a polyphenol compound, 5-10 parts of cellulose nano-fiber, 10-20 parts of chitosan, 1-4 parts of an oxidant and 50-70 parts of deionized water.
Further, the polyphenol compound is a natural polyphenol compound or a derivative thereof.
Further, the polyphenol compound is any one of tea polyphenol, protocatechuic acid or caffeic acid.
Further, the oxidant is any one of ammonium persulfate or sodium persulfate.
Further, the mass ratio of the polyphenol compound to the oxidant is 1: 1.
The invention also provides a preparation method of the chitosan-based coating preservation material.
A preparation method of the chitosan-based coating preservation material comprises the following steps:
(1) dissolving a polyphenol compound in deionized water according to a formula, and uniformly stirring to obtain a solution A;
(2) dispersing cellulose nanofibers in deionized water according to a formula, and uniformly stirring to prepare a solution B;
(3) uniformly mixing the solution A and the solution B, adding an oxidant, and stirring for 3-6 hours to prepare the polyphenol modified cellulose nanofiber;
(4) dissolving chitosan in deionized water according to a formula, and uniformly stirring at room temperature to prepare a solution C;
(5) and (4) adding the polyphenol modified cellulose nano-fibers prepared in the step (3) into the solution C, and uniformly mixing to obtain the chitosan-based coating preservation material.
Further, the preparation method is carried out at room temperature.
The invention also provides an application of the chitosan-based coating preservation material.
The application of the chitosan-based coating preservation material is used for preserving fruits and vegetables.
Furthermore, the coating preservation material is used for improving the oxidation resistance and/or the antibacterial capacity of fruits and vegetables.
The chitosan-based coating preservation material provided by the invention utilizes the polyphenol compound to carry out surface modification on the cellulose nano-fiber, so that the reactivity of the chitosan-based coating preservation material is improved, and the chitosan-based coating preservation material has interface interaction with other matrixes. And (3) reinforcing the chitosan by using the cellulose nano-fiber modified by polyphenol. The crosslinked structure of the cellulose nanofiber modified by polyphenol and chitosan can obviously improve the strength of the coating material. Meanwhile, the unique physicochemical properties of the polyphenol compounds, the cellulose nanofibers and the chitosan also obviously improve the oxidation resistance, the antibacterial capacity and the like of the fruit and vegetable coating.
According to the chitosan-based coating preservation material provided by the invention, the polyphenol compound is used for modifying the cellulose nano-fiber, the polyphenol compound is attached to the surface of the cellulose nano-fiber through hydrogen bonds, chemical deposition and the like, the interface interaction between the cellulose nano-fiber and other matrixes is improved, and the cellulose nano-fiber modified by polyphenol is used for improving the coating performance of chitosan fruits and vegetables. The polyphenol compound mediated cellulose nanofiber-chitosan crosslinked structure can effectively improve the crosslinking density, tensile strength and water resistance of the composite membrane.
Compared with the prior art, the chitosan-based coating preservation material and the preparation method and the application thereof provided by the invention have the advantages that:
(1) the chitosan-based coating preservation material provided by the invention has the advantages of cheap and easily-obtained raw materials, simple preparation process and easy industrial production.
(2) According to the invention, the polyphenol compound is used for carrying out interface modification on the cellulose nanofiber, so that the reactivity of the cellulose nanofiber is improved, and the dispersibility and the crosslinking effect on chitosan are improved.
(3) The chitosan-based coating preservation material provided by the invention has obviously improved mechanical property, antibacterial capacity, oxidation resistance and water resistance.
(4) The chitosan-based coating preservation material provided by the invention has natural raw materials, can be biologically degraded and cannot cause pollution.
Drawings
FIG. 1 shows the results of rheological tests of the chitosan-based coating preservation material provided by the invention.
FIG. 2 shows the contact angle of the chitosan-based coating preservation material provided by the present invention.
FIG. 3 shows the breaking strength and breaking elongation of the chitosan-based coating preservation material provided by the invention.
FIG. 4 shows cytotoxicity tests of the chitosan-based coating preservation material provided by the invention.
Fig. 5 shows the weight loss ratio of the cherry tomatoes when the chitosan-based coating preservation material provided by the invention is applied to the storage of the cherry tomatoes.
FIG. 6 shows the rotting rate of cherry tomatoes when the chitosan-based coating preservation material provided by the invention is applied to the storage of the cherry tomatoes.
Detailed Description
In order to make those skilled in the art better understand the technical solution of the present invention, the following examples further describe the present invention in detail, and the following examples are only used for illustrating the present invention, but not for limiting the scope of the present invention.
A chitosan-based coating preservation material comprises the following components in parts by weight: 1-4 parts of a polyphenol compound, 5-10 parts of cellulose nano-fiber, 10-20 parts of chitosan, 1-4 parts of an oxidant and 50-70 parts of deionized water.
Further, the polyphenol compound is a natural polyphenol compound or a derivative thereof.
Further, the polyphenol compound is any one of tea polyphenol, protocatechuic acid or caffeic acid.
Further, the oxidant is any one of ammonium persulfate or sodium persulfate.
Further, the mass ratio of the polyphenol compound to the oxidant is 1: 1.
The invention also provides a preparation method of the chitosan-based coating preservation material.
A preparation method of the chitosan-based coating preservation material comprises the following steps:
(1) dissolving a polyphenol compound in deionized water according to a formula, and uniformly stirring to obtain a solution A;
(2) dispersing cellulose nanofibers in deionized water according to a formula, and uniformly stirring to prepare a solution B;
(3) uniformly mixing the solution A and the solution B, adding an oxidant, and stirring for 3-6 hours to prepare the polyphenol modified cellulose nanofiber;
(4) dissolving chitosan in deionized water according to a formula, and uniformly stirring at room temperature to prepare a solution C;
(5) and (4) adding the polyphenol modified cellulose nano-fibers prepared in the step (3) into the solution C, and uniformly mixing to obtain the chitosan-based coating preservation material.
Further, the preparation method is carried out at room temperature.
The invention also provides an application of the chitosan-based coating preservation material.
The application of the chitosan-based coating preservation material is used for preserving fruits and vegetables.
Furthermore, the coating preservation material is used for improving the oxidation resistance and/or the antibacterial capacity of fruits and vegetables.
Example 1
(1) Dissolving 1 part of tea polyphenol in 9 parts of water, and uniformly stirring at room temperature to prepare a solution A;
(2) dispersing 4 parts of cellulose nano-fiber in 10 parts of water, and uniformly stirring at room temperature to prepare a solution B;
(3) uniformly mixing the solution A and the solution B, adding 1 part of ammonium persulfate, and stirring at room temperature for reaction for 3 hours to prepare the polyphenol modified cellulose nanofiber;
(4) dissolving 10 parts of chitosan in 40 parts of water, and uniformly stirring at room temperature to prepare a solution C;
(5) and (3) adding 4 parts of the polyphenol modified cellulose nano-fiber prepared in the step (3) into the solution C, and uniformly mixing to obtain the polyphenol mediated cellulose nano-fiber/chitosan fruit and vegetable fresh-keeping coating material.
Example 2
(1) Dissolving 2 parts of tea polyphenol in 8 parts of water, and uniformly stirring at room temperature to prepare a solution A;
(2) dispersing 4 parts of cellulose nano-fiber in 10 parts of water, and uniformly stirring at room temperature to prepare a solution B;
(3) uniformly mixing the solution A and the solution B, adding 2 parts of ammonium persulfate, and stirring at room temperature for reaction for 6 hours to prepare the polyphenol modified cellulose nanofiber;
(4) dissolving 10 parts of chitosan in 40 parts of water, and uniformly stirring at room temperature to prepare a solution C;
(5) and (3) adding 4 parts of the polyphenol modified cellulose nano-fiber prepared in the step (3) into the solution C, and uniformly mixing to obtain the polyphenol mediated cellulose nano-fiber/chitosan fruit and vegetable fresh-keeping coating material.
Example 3
(1) Dissolving 1 part of caffeic acid in 9 parts of water, and uniformly stirring at room temperature to obtain a solution A;
(2) dispersing 4 parts of cellulose nano-fiber in 10 parts of water, and uniformly stirring at room temperature to prepare a solution B;
(3) uniformly mixing the solution A and the solution B, adding 1 part of ammonium persulfate, and stirring at room temperature for reaction for 4 hours to prepare the polyphenol modified cellulose nanofiber;
(4) dissolving 10 parts of chitosan in 40 parts of water, and uniformly stirring at room temperature to prepare a solution C;
(5) and (3) adding 2 parts of the polyphenol modified cellulose nanofiber prepared in the step (3) into the solution C, and uniformly mixing to obtain the polyphenol mediated cellulose nanofiber/chitosan fruit and vegetable fresh-keeping coating material.
Example 4
(1) Dissolving 1 part of protocatechuic acid in 9 parts of water, and uniformly stirring at room temperature to obtain a solution A;
(2) dispersing 4 parts of cellulose nano-fiber in 10 parts of water, and uniformly stirring at room temperature to prepare a solution B;
(3) uniformly mixing the solution A and the solution B, adding 1 part of ammonium persulfate, and stirring at room temperature for 5 hours to prepare the polyphenol modified cellulose nanofiber;
(4) dissolving 10 parts of chitosan in 40 parts of water, and uniformly stirring at room temperature to prepare a solution C;
(5) and (4) adding 8 parts of the polyphenol modified cellulose nanofiber prepared in the step (3) into the solution C, and uniformly mixing to obtain the polyphenol mediated cellulose nanofiber/chitosan fruit and vegetable fresh-keeping coating material.
Comparative example 1
And dissolving 10 parts of chitosan in 40 parts of water, and uniformly stirring at room temperature to obtain the chitosan preservative coating material.
Comparative example 2
(1) Dispersing 4 parts of cellulose nano-fiber in 10 parts of water, and uniformly stirring at room temperature to prepare a solution B;
(2) dissolving 10 parts of chitosan in 40 parts of water, and uniformly stirring at room temperature to prepare a solution C;
(5) and uniformly mixing the solution B and the solution C to obtain the cellulose nanofiber/chitosan fruit and vegetable fresh-keeping coating material.
The preservative coating materials prepared in examples 1 to 4 and comparative examples 1 and 2 were analyzed, and the following were recorded:
referring to fig. 1, it can be seen that the catechol-mediated cellulose nanofiber/chitosan mixed solution has good shear thinning behavior, which is convenient for spraying.
Referring to the attached figure 2, the water resistance of the catechol-mediated cellulose nanofiber/chitosan fruit and vegetable fresh-keeping coating material is obviously improved.
Referring to the attached figure 3, it can be seen that the catechol-mediated cellulose nanofiber/chitosan fruit and vegetable fresh-keeping coating material has the advantages of enhanced strength and toughness and excellent mechanical property.
Referring to the attached figure 4, the catechol-mediated cellulose nanofiber/chitosan fruit and vegetable fresh-keeping coating material has good biocompatibility.
Referring to fig. 5, it can be seen that the catechol-mediated cellulose nanofiber/chitosan fruit and vegetable fresh-keeping coating material pair can inhibit the weight loss of fruits and vegetables in the storage process.
Referring to the attached figure 6, it can be seen that the catechol-mediated cellulose nanofiber/chitosan fruit and vegetable fresh-keeping coating material has an excellent rot-proof effect on fruits and vegetables.
The preferred embodiments of the present invention have been described in detail, however, the present invention is not limited to the specific details of the above embodiments, and various changes may be made to the technical solution of the present invention within the technical idea of the present invention, and these simple modifications are included in the protective scope of the present invention.
It should be noted that, in the foregoing embodiments, various specific technical features and steps described in the above embodiments can be combined in any suitable manner, and in order to avoid unnecessary repetition, various possible combinations of the features and steps are not described separately.
In addition, any combination of the various embodiments of the present invention is also possible, and the same should be considered as the disclosure of the present invention as long as it does not depart from the spirit of the present invention.
Claims (9)
1. The chitosan-based coating preservation material is characterized by comprising the following components in parts by weight: 1-4 parts of a polyphenol compound, 5-10 parts of cellulose nano-fiber, 10-20 parts of chitosan, 1-4 parts of an oxidant and 50-70 parts of deionized water.
2. A chitosan-based coating freshness-retaining material according to claim 1, characterized in that: the polyphenol compound is a natural polyphenol compound or a derivative thereof.
3. A chitosan-based coating freshness-retaining material according to claim 1, characterized in that: the polyphenol compound is any one of tea polyphenol, protocatechuic acid or caffeic acid.
4. A chitosan-based coating freshness-retaining material according to claim 1, characterized in that: the oxidant is any one of ammonium persulfate or sodium persulfate.
5. A chitosan-based coating freshness-retaining material according to claim 1, characterized in that: the mass ratio of the polyphenol compound to the oxidant is 1: 1.
6. A chitosan-based coating preservation material according to any one of claims 1 to 5, characterized in that the preparation method of the coating preservation material is as follows:
(1) dissolving a polyphenol compound in deionized water according to a formula, and uniformly stirring to obtain a solution A;
(2) dispersing cellulose nanofibers in deionized water according to a formula, and uniformly stirring to prepare a solution B;
(3) uniformly mixing the solution A and the solution B, adding an oxidant, and stirring for 3-6 hours to prepare the polyphenol modified cellulose nanofiber;
(4) dissolving chitosan in deionized water according to a formula, and uniformly stirring at room temperature to prepare a solution C;
(5) and (4) adding the polyphenol modified cellulose nano-fibers prepared in the step (3) into the solution C, and uniformly mixing to obtain the chitosan-based coating preservation material.
7. The method for preparing the chitosan-based coating preservation material according to claim 6, wherein the method comprises the following steps: the preparation method is carried out at room temperature.
8. The use of a chitosan-based coating freshness-retaining material according to any one of claims 1 to 5, wherein: the coating preservation material is used for preserving fruits and vegetables.
9. The application of the chitosan-based coating preservation material according to claim 8, wherein the coating preservation material is used for improving the oxidation resistance and/or the antibacterial ability of fruits and vegetables.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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