CN113907241A - 一种微粒食品保鲜剂 - Google Patents

一种微粒食品保鲜剂 Download PDF

Info

Publication number
CN113907241A
CN113907241A CN202111233179.1A CN202111233179A CN113907241A CN 113907241 A CN113907241 A CN 113907241A CN 202111233179 A CN202111233179 A CN 202111233179A CN 113907241 A CN113907241 A CN 113907241A
Authority
CN
China
Prior art keywords
layer
solute
food preservative
tocopherol
shell material
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
Application number
CN202111233179.1A
Other languages
English (en)
Inventor
肖岚
王熙
安攀宇
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Sichuan Tourism University
Original Assignee
Sichuan Tourism University
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Sichuan Tourism University filed Critical Sichuan Tourism University
Priority to CN202111233179.1A priority Critical patent/CN113907241A/zh
Publication of CN113907241A publication Critical patent/CN113907241A/zh
Pending legal-status Critical Current

Links

Images

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3544—Organic compounds containing hetero rings
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3499—Organic compounds containing oxygen with doubly-bound oxygen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3526—Organic compounds containing nitrogen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

本发明涉及食品保鲜领域，具体是一种微粒食品保鲜剂，呈内外多层的球状结构；每个所述层包括相互独立的填充溶质和壳层材料；每层所述填充溶质靠内、所述壳层材料靠外；每个所述层之间被不同的所述壳层材料分隔。该食品保鲜剂能够有效的延长食品的储藏期限，并且绿色无毒无污染，制备方法简单。

Description

一种微粒食品保鲜剂
技术领域
本发明涉及食品保鲜领域，具体是一种微粒食品保鲜剂。
背景技术
为了防止食品发生腐败变质，保持其新鲜度,目前食品工业中使用的保鲜剂主要是化学保鲜剂,但化学保鲜剂具有副作用,而天然保鲜剂具有极高的安全性，随着社会经济的快速发展,人们生活水平的不断提高,人们对自身健康和食品的卫生安全性日趋重视.因此,研发高效、广谱、安全稳定且便宜的新型防腐剂具有重要的意义，抗菌肽普遍具有广谱抗菌特性、稳定性好、无毒副作用以及不易产生耐药性等特点，因此抗菌肽有望成为抗生素替代品以及新型食品保鲜剂。将抗菌肽添加到包装材料上，开发出具有抗微生物特性的包装膜，以此达到食品防腐保鲜的目的，如Nisin是抗微生物薄膜制备中最常用的抗菌剂，将Nisin涂抹在薄膜表面或掺入薄膜基质中，均可有效延长食品的贮藏期，从而达到延长食品保质期的目的。
引起食品发生腐败变质主要是由于微生物的生长和繁殖，虽然抗菌肽在在一定程度上能够抑制微生物的生长繁殖，但抗菌肽在食品中的作用效果受到一定的环境条件的限制，如光、温度、氧气等外界环境，目前单一的抗菌物质保鲜技术不能满足保鲜食品的需求，所以含有天然抗菌剂和抗氧化剂的组合是更好的选择。
发明内容
针对上述不足，本发明提供了一种微粒食品保鲜剂，以至少达到绿色环保、无毒害、长效抑菌抗氧化的效果。
本发明的目的通过以下方法实现：
一种微粒食品保鲜剂，呈内外多层的球状结构；每个所述层包括相互独立的填充溶质和壳层材料；每层所述填充溶质靠内、所述壳层材料靠外；每个所述层之间被不同的所述壳层材料分隔。
进一步的，所述填充溶质包括抗氧化溶质、抗菌溶质中的一种或多种；所述壳层材料包括壳聚糖、PGLA、海藻酸钠、明胶、阿拉伯胶中的一种或多种。
进一步的，所述抗氧化溶质选自α-生育酚、维生素C、白藜芦醇中的一种或多种；所述抗菌溶质包括辣椒籽抗菌肽、苯甲酸钠、肉桂醛、乳酸链球菌素中的一种或多种。
进一步的，所述微粒食品保鲜剂可呈内外双层结构；最外层包括壳聚糖和辣椒籽抗菌肽；内层包括PGLA和α-生育酚。
一种所述双层微粒食品保鲜剂的制备方法，其特征在于，包括以下步骤：
S1：将各层所述填充溶质和所述壳层材料分别溶于有机溶剂，得到各层的层溶液；
S2：将各层的所述层溶液混合后加入到乳化剂中，并将温度调整为壳层材料浊点，然后蒸发去除有机溶剂和乳化剂；
所述壳层材料浊点为所述各层所述壳层材料的混合物的浊点。
进一步的，可采用所述制备方法制备双层的微粒食品保鲜剂，包括以下步骤：
所述微粒食品保鲜剂呈内外双层结构；最外层包括壳聚糖和辣椒籽抗菌肽；内层包括PGLA和α-生育酚；
S1：将壳聚糖溶于氯仿进行超声，然后加入辣椒籽抗菌肽；
S2：将PGLA溶于氯仿进行超声，然后加入α-生育酚；
S3：将步骤S1和步骤S2所得物料混合后加入PVA溶液中，将温度调整为24-26℃，然后蒸发去除氯仿和PVA溶液、洗涤、冷冻干燥。
进一步的，所述壳聚糖、PGLA、氯仿、辣椒籽抗菌肽和生育酚的质量比为1.5-2.5：0.5-1.5：0.15-0.25：0.3-0.5：0.05-0.15。
其中，PLGA和壳聚糖作为活性物质的载体，在释放活性物质的同时作为环境友好型材料，降解时不会在食品包装内留下任何有毒残留物，同时对人体也不会造成毒害。
值得注意的是，含有抗菌物质和抗氧化物质的双层微粒作为食品保鲜时，抗菌剂通过抑制微生物的生长发育或使其失活来降低微生物的生长速度和最大数量，抗氧化剂的缓慢释放可以达到较高的清除自由基的效率，从而达到长效的抗氧化作用，在外部环境发生变化时，细菌浓度发生变化时，壳层的抗菌剂的加速释放抑制细菌生长，核抗氧化剂的缓慢控制释放抑制食品发生氧化，相对于单一的抗菌微胶囊或者是单一的抗氧化微胶囊来说，这种具有两种活性物质的双层微胶囊更能有助于延长食品保质期。
进一步的，述超声的频率为40-50kHZ，超声的时间为1-3min。
进一步的，所述蒸发的时间为4-4.5h。
本发明的有益效果是：
本发明微粒同时包埋抑菌活性物质和抗氧化活性物质，在食品的表面起到抑菌作用，但核内释放的抗氧化物质的速度比较慢，在一定程度上可以控制氧化剂的缓慢释放，使食品长时间不受脂质氧化的影响，从而极大延长食物的保鲜防腐时间。
附图说明
图1为本发明方法制得的双层的微粒食品保鲜膜的结构示意图。
具体实施方式
下面进一步详细描述本发明的技术方案，但本发明的保护范围不局限于以下所述。
实施例1
制备3组双层微粒保鲜剂，具体步骤如下：
先将壳聚糖溶于氯仿进行超声，然后加入辣椒籽抗菌肽，再将PGLA溶于氯仿进行超声，然后加入α-生育酚，后再于24-26℃的温度下，将上述两种混合物所进行混合搅拌5min，然后后加入PVA溶液中，然后依次进行蒸发、洗涤、冷冻干燥处理，具体各组分用量如表1所示。
取4组新鲜雅鱼鱼肉(每组质量为120±1g)，将上述3组保鲜剂均匀涂抹在鱼肉上以，剩余一组雅鱼鱼肉作为对照，不做任何处理。感官评定指通过视觉、听觉、嗅觉、味觉、触觉等5个方面对食品的各项指标及可接受程度进行评价，在食品评定中占有重要地位，是直接反映食品质量的重要手段之一。由10位食品专业同学组成感官评定小组，每隔3天，从外观、气味和肌肉色泽等方面对鱼肉进行感官评分，9分表示极度新鲜，6分表示可接受限值，0分表示极度腐败，试验结果如表1所示：
表1
Figure BDA0003316643670000031
实施例2
以实施例1的方法制备1组双层微粒保鲜剂，再用一步溶剂法制备两组单层微粒保鲜剂，再取辣椒籽抗菌肽和α-生育酚，直接溶于去离子水得到两组保鲜剂，各组采用的壳相、核相、壳材料和核材料如表2所示。
取6组新鲜雅鱼鱼肉(每组质量为120±1g)，将上述5组保鲜剂均匀涂抹在鱼肉上以，剩余一组雅鱼鱼肉作为对照，不做任何处理。于第9天检测各组菌落总数和TVB-N值，TVB-N可以反映水产品的新鲜程度。
实验结果如表2所示：
表2
Figure BDA0003316643670000032
Figure BDA0003316643670000041
其中，直接涂抹辣椒籽抗菌肽的A组和直接涂抹α-生育酚的B组，由于没有微胶囊包埋，其抗氧化活性物质和抗菌活性物质迅速变质，在第9天时已失去抗腐败能力。辣椒籽抗菌肽、生育酚双层复合微胶囊处理鱼肉，可有效抑制鱼片的菌落总数、TVB-N值的升高，抑制鱼体感官评分和其硬度、弹性、咀嚼度及回复性等质构指标的下降，延长产品货架期。由于具有协同增效作用，辣椒籽抗菌肽/生育酚复合保鲜剂的抗菌性能和抗氧化性能优于单一保鲜剂。同时经微胶囊包埋，在贮藏后期表现出更优的抗菌性能和抗氧化性能。
以上所述仅是本发明的优选实施方式，应当理解本发明并非局限于本文所披露的形式，不应看作是对其他实施例的排除，而可用于各种其他组合、修改和环境，并能够在本文所述构想范围内，通过上述教导或相关领域的技术或知识进行改动。而本领域人员所进行的改动和变化不脱离本发明的精神和范围，则都应在本发明所附权利要求的保护范围内。

Claims (8)

1.一种微粒食品保鲜剂，其特征在于：呈内外多层的球状结构；每个所述层包括相互独立的填充溶质和壳层材料；每层所述填充溶质靠内、所述壳层材料靠外；每个所述层之间被不同的所述壳层材料分隔。
2.根据权利要求1所述的微粒食品保鲜剂，其特征在于：所述填充溶质包括抗氧化溶质、抗菌溶质中的一种或多种；所述壳层材料包括壳聚糖、PGLA、海藻酸钠、明胶、阿拉伯胶中的一种或多种。
3.根据权利要求2所述的多层微粒食品保鲜剂，其特征在于：所述抗氧化溶质选自α-生育酚、维生素C、白藜芦醇中的一种或多种；所述抗菌溶质包括辣椒籽抗菌肽、苯甲酸钠、肉桂醛、乳酸链球菌素中的一种或多种。
4.根据权利要求1所述的微粒食品保鲜剂，其特征在于：呈内外双层结构；最外层包括壳聚糖和辣椒籽抗菌肽；内层包括PGLA和α-生育酚。
5.如权利要求1-3所述的微粒食品保鲜剂的制备方法，其特征在于，包括以下步骤：
S1：将各层所述填充溶质和所述壳层材料分别溶于有机溶剂，得到各层的层溶液；
S2：将各层的所述层溶液混合后加入到乳化剂中，并将温度调整为壳层材料浊点，然后蒸发去除有机溶剂和乳化剂；
所述壳层材料浊点为所述各层所述壳层材料的混合物的浊点。
6.根据权利要求5所述的微粒食品保鲜剂的制备方法，其特征在于，包括以下步骤：
所述微粒食品保鲜剂呈内外双层结构；最外层包括壳聚糖和辣椒籽抗菌肽；内层包括PGLA和α-生育酚；
S1：将壳聚糖和辣椒籽抗菌肽溶于氯仿；
S2：将PGLA和α-生育酚溶于氯仿；
S3：将步骤S1和步骤S2所得物料混合后加入PVA溶液中，将温度调整为24-26℃，然后蒸发去除氯仿和PVA溶液。
7.根据权利要求6所述的制备方法，其特征在于：所述壳聚糖、PGLA、氯仿、辣椒籽抗菌肽和生育酚的质量比为1.5-2.5：0.5-1.5：0.15-0.25：0.3-0.5：0.05-0.15。
8.根据权利要求7所述的制备方法，其特征在于：步骤S2中，所述蒸发的时间为4-4.5h。
CN202111233179.1A 2021-10-22 2021-10-22 一种微粒食品保鲜剂 Pending CN113907241A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202111233179.1A CN113907241A (zh) 2021-10-22 2021-10-22 一种微粒食品保鲜剂

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202111233179.1A CN113907241A (zh) 2021-10-22 2021-10-22 一种微粒食品保鲜剂

Publications (1)

Publication Number Publication Date
CN113907241A true CN113907241A (zh) 2022-01-11

Family

ID=79242320

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202111233179.1A Pending CN113907241A (zh) 2021-10-22 2021-10-22 一种微粒食品保鲜剂

Country Status (1)

Country Link
CN (1) CN113907241A (zh)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114617162A (zh) * 2022-02-24 2022-06-14 中国农业科学院油料作物研究所 一种坚果保鲜剂的制备方法

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108065168A (zh) * 2017-12-19 2018-05-25 苏州金记食品有限公司 一种基于微胶囊技术的素鸡复配保鲜剂及其制备和使用方法

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108065168A (zh) * 2017-12-19 2018-05-25 苏州金记食品有限公司 一种基于微胶囊技术的素鸡复配保鲜剂及其制备和使用方法

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
杨华等: "茶多酚/ε-聚赖氨酸盐酸盐复合微胶囊对美国红鱼鱼片的保鲜作用", 《现代食品科技》, pages 98 - 105 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114617162A (zh) * 2022-02-24 2022-06-14 中国农业科学院油料作物研究所 一种坚果保鲜剂的制备方法
CN114617162B (zh) * 2022-02-24 2023-11-03 中国农业科学院油料作物研究所 一种坚果保鲜剂的制备方法

Similar Documents

Publication Publication Date Title
Singh et al. Antimicrobial seafood packaging: a review
Rezaei et al. Shelf-life extension and quality attributes of sauced silver carp fillet: A comparison among direct addition, edible coating and biodegradable film
Gokoglu Novel natural food preservatives and applications in seafood preservation: A review
Javadian et al. The effects of liposomal encapsulated thyme extract on the quality of fish mince and Escherichia coli O157: H7 inhibition during refrigerated storage
Arfat et al. Shelf-life extension of refrigerated sea bass slices wrapped with fish protein isolate/fish skin gelatin-ZnO nanocomposite film incorporated with basil leaf essential oil
Maghami et al. Influence of chitosan nanoparticles and fennel essential oils (Foeniculum vulgare) on the shelf life of Huso huso fish fillets during the storage
Wang et al. Effect of collagen-lysozyme coating on fresh-salmon fillets preservation
Lu et al. Alginate–calcium coating incorporating nisin and EDTA maintains the quality of fresh northern snakehead (Channa argus) fillets stored at 4 C
Ala et al. The effects of novel bioactive carboxymethyl cellulose coatings on food-borne pathogenic bacteria and shelf life extension of fresh and sauced chicken breast fillets
Alvarez et al. Antimicrobial efficiency of chitosan coating enriched with bioactive compounds to improve the safety of fresh cut broccoli
Mehdizadeh et al. Evaluation of chitosan-zein coating containing free and nano-encapsulated Pulicaria gnaphalodes (Vent.) Boiss. extract on quality attributes of rainbow trout
Jalali et al. Effect of alginate/carboxyl methyl cellulose composite coating incorporated with clove essential oil on the quality of silver carp fillet and Escherichia coli O157: H7 inhibition during refrigerated storage
Carrión-Granda et al. Improvement of the microbiological quality of ready-to-eat peeled shrimps (Penaeus vannamei) by the use of chitosan coatings
Erkan et al. Use of natural preservatives in seafood: Plant extracts, edible film and coating
Vatavali et al. Combined effect of chitosan and oregano essential oil dip on the microbiological, chemical, and sensory attributes of red porgy (Pagrus pagrus) stored in ice
Mazandrani et al. The effect of encapsulated fennel extracts on the quality of silver carp fillets during refrigerated storage
Khodanazary Quality characteristics of refrigerated mackerel Scomberomorus commerson using gelatin-polycaprolactone composite film incorporated with lysozyme and pomegranate peel extract
US11523626B2 (en) Synergic composition for keeping fish and seafood fresh
Homayounpour et al. Protective effect of nanochitosan incorporated with free/nanoliposome Cumin (Cuminum cyminum L.) aqueous extract on sardine fish
Karsli et al. Inhibition of selected pathogens inoculated on the surface of catfish fillets by high molecular weight chitosan coating
Navarro‐Segura et al. A new advanced packaging system for extending the shelf life of refrigerated farmed fish fillets
Hager et al. Edible corn‐zein‐based coating incorporated with nisin or lemongrass essential oil inhibits Listeria monocytogenes on cultured hybrid striped bass, Morone chrysops× Morone saxatilis, fillets during refrigerated and frozen storage
CN113907241A (zh) 一种微粒食品保鲜剂
Şahin et al. Chitosan edible coating and oxygen scavenger effects on modified atmosphere packaged sliced sucuk
Karimzadeh et al. Synthesis of spirulina loaded chitosan nanoparticles from prawn, Macrobrachium nipponense shell for extending the shelf life of pike‐perch (Sander lucioperca) fillet during refrigerated storage

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