CN115530222B - Food fresh-keeping pad with slow-release antibacterial and antioxidant functions and preparation method thereof - Google Patents
Food fresh-keeping pad with slow-release antibacterial and antioxidant functions and preparation method thereof Download PDFInfo
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- CN115530222B CN115530222B CN202211147646.3A CN202211147646A CN115530222B CN 115530222 B CN115530222 B CN 115530222B CN 202211147646 A CN202211147646 A CN 202211147646A CN 115530222 B CN115530222 B CN 115530222B
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- chitin
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- carboxymethyl
- keeping pad
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- 235000013305 food Nutrition 0.000 title claims abstract description 43
- 230000000844 anti-bacterial effect Effects 0.000 title claims abstract description 34
- 230000006870 function Effects 0.000 title claims abstract description 28
- 230000003078 antioxidant effect Effects 0.000 title claims abstract description 24
- 239000003963 antioxidant agent Substances 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 229920002101 Chitin Polymers 0.000 claims abstract description 66
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 claims abstract description 48
- 229920002752 Konjac Polymers 0.000 claims abstract description 35
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 34
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 34
- 229940046240 glucomannan Drugs 0.000 claims abstract description 34
- 235000010485 konjac Nutrition 0.000 claims abstract description 33
- 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 30
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims abstract description 30
- 229920001661 Chitosan Polymers 0.000 claims abstract description 30
- 239000000661 sodium alginate Substances 0.000 claims abstract description 30
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 30
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 30
- 239000000341 volatile oil Substances 0.000 claims abstract description 29
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 27
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 27
- 229910000019 calcium carbonate Inorganic materials 0.000 claims abstract description 15
- 239000000463 material Substances 0.000 claims abstract description 9
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 57
- 241000251468 Actinopterygii Species 0.000 claims description 37
- 241000196324 Embryophyta Species 0.000 claims description 35
- 239000000243 solution Substances 0.000 claims description 34
- 239000004964 aerogel Substances 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 13
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 11
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 10
- 235000017803 cinnamon Nutrition 0.000 claims description 10
- 238000004108 freeze drying Methods 0.000 claims description 10
- 239000000047 product Substances 0.000 claims description 10
- JHJLBTNAGRQEKS-UHFFFAOYSA-M sodium bromide Chemical compound [Na+].[Br-] JHJLBTNAGRQEKS-UHFFFAOYSA-M 0.000 claims description 10
- 239000006228 supernatant Substances 0.000 claims description 10
- 244000269722 Thea sinensis Species 0.000 claims description 9
- 239000012153 distilled water Substances 0.000 claims description 8
- 239000011259 mixed solution Substances 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 7
- 238000002791 soaking Methods 0.000 claims description 7
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims description 7
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 6
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 6
- 239000000252 konjac Substances 0.000 claims description 6
- GDOPTJXRTPNYNR-UHFFFAOYSA-N methyl-cyclopentane Natural products CC1CCCC1 GDOPTJXRTPNYNR-UHFFFAOYSA-N 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000005119 centrifugation Methods 0.000 claims description 5
- 238000006243 chemical reaction Methods 0.000 claims description 5
- 238000010908 decantation Methods 0.000 claims description 5
- 239000000126 substance Substances 0.000 claims description 5
- 239000000725 suspension Substances 0.000 claims description 5
- 238000009210 therapy by ultrasound Methods 0.000 claims description 5
- 238000009920 food preservation Methods 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 2
- 230000001590 oxidative effect Effects 0.000 claims 1
- 238000010791 quenching Methods 0.000 claims 1
- 230000000171 quenching effect Effects 0.000 claims 1
- 239000002994 raw material Substances 0.000 abstract description 4
- 230000009881 electrostatic interaction Effects 0.000 abstract description 3
- 230000001877 deodorizing effect Effects 0.000 abstract description 2
- 230000006698 induction Effects 0.000 abstract description 2
- 238000001228 spectrum Methods 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 description 27
- 239000000499 gel Substances 0.000 description 18
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 12
- 238000010521 absorption reaction Methods 0.000 description 10
- 230000008961 swelling Effects 0.000 description 10
- 230000001580 bacterial effect Effects 0.000 description 9
- 230000000694 effects Effects 0.000 description 7
- 229910052757 nitrogen Inorganic materials 0.000 description 6
- 230000003647 oxidation Effects 0.000 description 6
- 238000007254 oxidation reaction Methods 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 5
- 239000000017 hydrogel Substances 0.000 description 5
- 150000004676 glycans Chemical class 0.000 description 4
- 229920001282 polysaccharide Polymers 0.000 description 4
- 239000005017 polysaccharide Substances 0.000 description 4
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 description 3
- 238000004364 calculation method Methods 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- -1 polyethylene Polymers 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 238000005057 refrigeration Methods 0.000 description 3
- 230000000630 rising effect Effects 0.000 description 3
- 239000002352 surface water Substances 0.000 description 3
- 239000004698 Polyethylene Substances 0.000 description 2
- 239000004743 Polypropylene Substances 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 238000004132 cross linking Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000003912 environmental pollution Methods 0.000 description 2
- 238000005187 foaming Methods 0.000 description 2
- 231100000206 health hazard Toxicity 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 229920000747 poly(lactic acid) Polymers 0.000 description 2
- 229920000573 polyethylene Polymers 0.000 description 2
- 229920000139 polyethylene terephthalate Polymers 0.000 description 2
- 239000005020 polyethylene terephthalate Substances 0.000 description 2
- 239000004626 polylactic acid Substances 0.000 description 2
- 229920000642 polymer Polymers 0.000 description 2
- 229920001155 polypropylene Polymers 0.000 description 2
- 238000001179 sorption measurement Methods 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 229920002749 Bacterial cellulose Polymers 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 239000004970 Chain extender Substances 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 239000004677 Nylon Substances 0.000 description 1
- 239000004793 Polystyrene Substances 0.000 description 1
- 241000607764 Shigella dysenteriae Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 241000607626 Vibrio cholerae Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 239000005016 bacterial cellulose Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000005536 corrosion prevention Methods 0.000 description 1
- 239000003431 cross linking reagent Substances 0.000 description 1
- 230000006196 deacetylation Effects 0.000 description 1
- 238000003381 deacetylation reaction Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 239000005003 food packaging material Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- VOZRXNHHFUQHIL-UHFFFAOYSA-N glycidyl methacrylate Chemical compound CC(=C)C(=O)OCC1CO1 VOZRXNHHFUQHIL-UHFFFAOYSA-N 0.000 description 1
- 238000011065 in-situ storage Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000004400 mucous membrane Anatomy 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 229920001778 nylon Polymers 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 229920006381 polylactic acid film Polymers 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 229940007046 shigella dysenteriae Drugs 0.000 description 1
- 230000035939 shock Effects 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 229940118696 vibrio cholerae Drugs 0.000 description 1
- 238000005303 weighing 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
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J9/00—Working-up of macromolecular substances to porous or cellular articles or materials; After-treatment thereof
- C08J9/28—Working-up of macromolecular substances to porous or cellular articles or materials; After-treatment thereof by elimination of a liquid phase from a macromolecular composition or article, e.g. drying of coagulum
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J9/00—Working-up of macromolecular substances to porous or cellular articles or materials; After-treatment thereof
- C08J9/36—After-treatment
- C08J9/40—Impregnation
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2205/00—Foams characterised by their properties
- C08J2205/02—Foams characterised by their properties the finished foam itself being a gel or a gel being temporarily formed when processing the foamable composition
- C08J2205/026—Aerogel, i.e. a supercritically dried gel
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2305/00—Characterised by the use of polysaccharides or of their derivatives not provided for in groups C08J2301/00 or C08J2303/00
- C08J2305/04—Alginic acid; Derivatives thereof
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2405/00—Characterised by the use of polysaccharides or of their derivatives not provided for in groups C08J2401/00 or C08J2403/00
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2405/00—Characterised by the use of polysaccharides or of their derivatives not provided for in groups C08J2401/00 or C08J2403/00
- C08J2405/08—Chitin; Chondroitin sulfate; Hyaluronic acid; Derivatives thereof
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J9/00—Working-up of macromolecular substances to porous or cellular articles or materials; After-treatment thereof
- C08J9/0061—Working-up of macromolecular substances to porous or cellular articles or materials; After-treatment thereof characterized by the use of several polymeric components
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Life Sciences & Earth Sciences (AREA)
- Materials Engineering (AREA)
- Health & Medical Sciences (AREA)
- Medicinal Chemistry (AREA)
- Organic Chemistry (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a food fresh-keeping pad with slow-release antibacterial and antioxidant functions and a preparation method thereof, comprising the following steps: s1: preparing carboxymethyl nano chitin; s2: preparing konjak glucomannan/chitosan/sodium alginate/carboxymethyl nanometer chitin interpenetrating network gel; s3: the food fresh-keeping pad loaded with the fixed plant essential oil and the plant polyphenol extract is prepared. The konjaku glucomannan, the sodium alginate and the carboxymethyl nano chitin form a stable first network gel under the induction of calcium carbonate, and the chitosan, the sodium alginate and the carboxymethyl nano chitin form a second network gel under the electrostatic interaction of acidity. The food fresh-keeping pad provided by the invention mainly takes food-derived raw materials as main materials, the preparation process is simple, and the prepared fresh-keeping pad has a wide-spectrum long-acting antibacterial, antioxidant, deodorizing, shockproof and other functions, is a green, safe and environment-friendly full-biological degradable material, and has a very wide application prospect.
Description
Technical Field
The invention relates to the technical field of food preservation, in particular to a food preservation pad with slow-release antibacterial and antioxidant functions and a preparation method thereof.
Background
The data show that the total yield of agricultural products in China is very large every year, wherein the yield of fresh agricultural products exceeds half. The fresh agricultural products have the greatest elasticity for influencing the income of farmers, and the loss of the fresh agricultural products which cannot be sold in time can reach 20-30 percent due to the problems of fresh keeping and decay. Fresh foods are easily threatened by mechanical collision, microbial contamination and the like in sales, transportation and storage, and the quality is reduced.
In Chinese patent CN201911150154.8, a degradable fresh-keeping pad with antibacterial, shockproof and moisture-absorbing functions and its preparing process are disclosed. The fresh-keeping pad is prepared by spraying a natural antibacterial agent on the surface of an antibacterial PLA/starch foaming material, and then coating the antibacterial PLA/starch foaming material with a perforated polylactic acid film, so that the fresh-keeping pad can play roles in inhibiting microorganism reproduction and absorbing water and preventing moisture, but the chain extender glycidyl methacrylate added in the invention has irritation to skin and mucous membrane, has certain toxicity and further limits the application of the fresh-keeping pad.
Chinese patent CN201910171785.1 discloses a preparation method of plant source slow-release antibacterial aerogel. According to the invention, the adsorption performance of the microfibrillated cellulose aerogel is utilized, so that the essential oil with an antibacterial effect is adsorbed in the aerogel, long-term release of the essential oil is realized, and the shelf life of the chilled fresh food can be prolonged to a certain extent. The preparation method provided by the invention is environment-friendly, but the product has single function and can be limited in practical application.
In Chinese patent CN202110101213.3, a water-absorbing aerogel pad prepared by in-situ synthesis of nano silver and an application thereof in cooling beef fresh-keeping are disclosed. According to the invention, the nano silver is synthesized by using carboxymethyl cellulose in green situ, then bacterial cellulose is added to improve mechanical properties, and citric acid is used for crosslinking to prepare the antibacterial aerogel water absorption pad with high water absorption capacity. The aerogel plays a role of a water absorption pad, can absorb redundant liquid released when beef cooling meat is stored, and the nano silver can enhance antibacterial property so as to achieve the purpose of prolonging the storage time of the cooling meat. The invention solves the serious environmental problems of the production and the use of synthetic plastics, but the aerogel has simple structure and insufficient mechanical strength.
The konjak glucomannan is a natural high molecular polysaccharide extracted from konjak plant tubers, has good gel property and better performance than other common edible gums. Chitin is polysaccharide which is second only to cellulose in nature, and can form nontoxic, biocompatible and degradable chitosan after deacetylation treatment. The research shows that the chitosan and the sodium alginate are positioned in Ca 2+ And then cross-linking is carried out through electrostatic interaction to form a stronger gel network. After TEMPO oxidation and mechanical treatment, the chitin is prepared into carboxymethyl nanometer chitin with the characteristics of high length-diameter ratio and high specific surface area of nanometer material, can be well dispersed in solution, and can be used for enhancing the mechanical property of composite materials. The cinnamon essential oil has the functions of sterilization and corrosion prevention, has the inhibition effect on bacteria such as escherichia coli, staphylococcus aureus, shigella dysenteriae, vibrio cholerae and the like, and has a strong antibacterial effect on mould. Tea polyphenols have deodorizing, antibacterial and antioxidant effects. However, cinnamon essential oil and tea polyphenol have the problems of easy volatilization, poor stability and the like, can not permanently exert the fresh-keeping effect, and meanwhile, the traditional fresh-keeping effect is realizedFresh materials such as aluminum foil, nylon (PA), polyethylene (PE), polystyrene (PS), polypropylene (PP), polyethylene terephthalate (PET) have the problems of health hazard, environmental pollution, short antibacterial and antioxidant time, etc. Therefore, there is a need in the art for a food packaging material that is environmentally friendly, safe and inexpensive.
Disclosure of Invention
The invention aims to provide a food fresh-keeping pad with slow-release antibacterial and antioxidant functions and a preparation method thereof, so as to solve the problems that the conventional fresh-keeping material is provided in the background art, and has the disadvantages of health hazard, environmental pollution, short antibacterial and antioxidant time and the like.
In order to achieve the above purpose, the present invention provides the following technical solutions: a food fresh-keeping pad with slow-release antibacterial and antioxidant functions and a preparation method thereof comprise the following steps:
s1: preparing carboxymethyl nano chitin: to 1000ml of distilled water, 20g of chitin powder was added with stirring, and then to the suspension, 0.32g of TEMPO and 2.0g of sodium bromide were added, and oxidation of chitin was started by adding NaClO. The pH of the mixture was adjusted to 10 using a 0.5M NaOH solution. The reaction was then quenched by the addition of 20ml ethanol and centrifuged at 10000rpm for 30 minutes, thus repeating centrifugation and continuous decantation of the supernatant. Freeze-drying part of insoluble water to obtain carboxymethyl nano chitin, dissolving in 1% (v/v) acetic acid solution, performing ultrasonic treatment for 1h, standing for 0.5h, collecting supernatant, and freeze-drying to obtain carboxymethyl nano chitin;
s2: preparation of konjak glucomannan/chitosan/sodium alginate/carboxymethyl nanometer chitin interpenetrating network gel: dissolving konjac glucomannan, sodium alginate and carboxymethyl nano chitin powder prepared in the step S1 into a calcium carbonate solution with a certain concentration, stirring at 25 ℃ for 20min (800 rpm/min), adding a certain amount of chitosan, and fully stirring to form a gelatinous mixed solution, wherein the total substance amount is controlled at 2 (wt%); pouring the sol into a mold, putting the mold into a sealed container containing acetic acid solution, performing acetic acid solution steam for 24 hours to convert the sol into gel, thereby obtaining konjak glucomannan/chitosan/sodium alginate/carboxymethyl nano chitin interpenetrating network gel, re-freezing the hydrogel, and performing vacuum freeze drying to obtain aerogel;
s3: the preparation of the food fresh-keeping pad loaded with the fixed plant essential oil and the plant polyphenol extract comprises the following steps: sequentially soaking the aerogel prepared by the step S2 in plant essential oil and plant polyphenol extract with certain concentration for 8-16 h, placing the aerogel in an ultralow temperature refrigerator cabinet at-80 ℃ for 24h, and then placing the aerogel in a vacuum freeze dryer for drying for 36-60 h to obtain the finished product food fresh-keeping pad.
Preferably, 10 mmoles of NaClO are added per gram of chitin in the step S1.
Preferably, in the step S2, the glucomannan: sodium alginate: the ratio of chitosan is 2:6:2, the carboxymethyl nano chitin is 15%, 20% and 25% of konjak glucomannan, and the concentration of the calcium carbonate solution is 0.4% (w/v).
Preferably, the vacuum freeze-drying condition in the step S2 is that the materials are placed in an ultralow temperature refrigerator cabinet at the temperature of minus 80 ℃ for 24 hours and then placed in a freeze dryer for drying at the temperature of minus 80 ℃ for 36 to 60 hours.
Preferably, in the step S3, the plant essential oil is cinnamon essential oil, and the plant polyphenol extract is tea polyphenol.
Preferably, in the step S3, the concentration of cinnamon essential oil is 2mg/L, and the concentration of tea polyphenol is 3mg/L.
Compared with the prior art, the invention has the beneficial effects that:
1. the food fresh-keeping pad with slow-release antibacterial and antioxidant functions has the advantages of simple process for preparing carboxymethyl nano-chitin, low cost, high yield which can reach more than 40 percent based on the initial weight of the chitin, and good performance.
2. The food fresh-keeping pad with slow-release antibacterial and antioxidant functions is prepared from simple and safe raw materials, is widely distributed in konjak, is rich in resources, contains konjak glucomannan which is a natural water-soluble plant polysaccharide, is widely applied to fresh keeping of foods such as eggs, meat, fruits and vegetables and the like due to good water retention property, thickening property, film forming property and biocompatibility, prolongs the shelf life of the foods, and is the second most renewable resource in the nature.
3. The food fresh-keeping pad with slow-release antibacterial and antioxidant functions has an interpenetrating network structure, and is rich in functions and good in stability. Adding raw materials in proportion, placing the formed mixed solution into calcium carbonate solution, passing Ca 2+ The cross-linking agent forms a first network structure with high strength and good swelling performance, namely konjak glucomannan/sodium alginate/carboxymethyl nano chitin. Meanwhile, the chitosan powder is not directly dissolved in acetic acid, but is uniformly dispersed in the konjaku glucomannan/sodium alginate/carboxymethyl nano chitin mixed solution to form a pasty mixture. In acetic acid atmosphere, chitosan is slowly protonated and calcium carbonate is slowly separated to form a uniform second network structure. And the filling of the carboxymethyl nano chitin enhances the mechanical property and the antibacterial property. The two networks are interpenetrating, so that the two networks have the performance of the respective components and present new functions.
4. The aerogel prepared by vacuum freeze drying technology has a regular and ordered honeycomb structure, has very good adsorption characteristics, adsorbs cinnamon essential oil and tea polyphenol, prolongs the timeliness and long-acting performance of antibacterial and antioxidation, and has the functions of synergetic water absorption, bacteriostasis and the like between raw materials.
5. The food fresh-keeping pad with slow-release antibacterial and antioxidant functions is a natural polysaccharide aerogel, has the characteristics of low density, high specific surface area, good biocompatibility, biodegradability and the like, and accords with the concept of green development.
Drawings
FIG. 1 is a schematic flow chart of the steps of the present invention;
FIG. 2 is a mechanism diagram of the konjak glucomannan/chitosan/sodium alginate/carboxymethyl nano chitin interpenetrating network gel of the invention.
Detailed Description
The following description of the embodiments of the present invention will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Referring to fig. 1-2, the present invention provides a technical solution: a food fresh-keeping pad with slow-release antibacterial and antioxidant functions and a preparation method thereof are provided, and the steps are as follows:
example 1
S1: preparing carboxymethyl nano chitin: to 1000ml of distilled water, 20g of chitin powder was added with stirring, then to the suspension, 0.32g of TEMPO and 2.0g of sodium bromide were added, and the oxidation of chitin was started by adding NaClO (10 mmol per gram of chitin). The pH of the mixture was adjusted to 10 using a 0.5M NaOH solution. The reaction was then quenched by the addition of 20ml ethanol and centrifuged at 10000rpm for 30 minutes, thus repeating centrifugation and continuous decantation of the supernatant. Freeze-drying part of insoluble water to obtain carboxymethyl nano chitin, dissolving in 1% (v/v) acetic acid solution, performing ultrasonic treatment for 1h, standing for 0.5h, collecting supernatant, and freeze-drying to obtain carboxymethyl nano chitin;
s2: preparation of konjak glucomannan/chitosan/sodium alginate/carboxymethyl nanometer chitin interpenetrating network gel: dissolving konjac glucomannan, sodium alginate and carboxymethyl nano chitin powder prepared in the step S1 into a calcium carbonate solution with a certain concentration, stirring at 25 ℃ for 20min (800 rpm/min), adding a certain amount of chitosan, and fully stirring to form a gelatinous mixed solution, wherein the total substance amount is controlled at 2 (wt%); pouring the sol into a mold, putting the mold into a sealed container containing acetic acid solution, and performing acetic acid solution steam for 24 hours to convert the sol into gel, thereby obtaining konjak glucomannan/chitosan/sodium alginate/carboxymethyl nanometer chitin interpenetrating network gel, wherein the konjak glucomannan: sodium alginate: the ratio of chitosan is 2:6:2, the carboxymethyl nano chitin is 15% of konjak glucomannan, and the concentration of the calcium carbonate solution is 0.4% (w/v). The hydrogel is frozen again, and then the aerogel is obtained by vacuum freeze drying. Vacuum freeze drying is carried out by placing into a refrigerator cabinet with ultralow temperature of-80 ℃ for 24 hours, and then placing into a freeze dryer for drying at-80 ℃ for 36-60 hours;
s3: the preparation of the food fresh-keeping pad loaded with the fixed plant essential oil and the plant polyphenol extract comprises the following steps: sequentially soaking the aerogel prepared by the step S2 in plant essential oil and plant polyphenol extract with certain concentration for 8-16 h. The plant essential oil is 2mg/L of cinnamon essential oil, and the plant polyphenol extract is 3mg/L of tea polyphenol. And (3) placing the food into an ultralow temperature refrigerator cabinet at the temperature of minus 80 ℃ to be frozen for 24 hours, and then placing the food into a vacuum freeze dryer to be dried for 36 to 60 hours to obtain the finished product food fresh-keeping pad.
The food fresh-keeping pad with slow-release antibacterial and antioxidant functions prepared by the method is used for keeping the fish fresh and measuring the performance.
(1) The treatment method comprises the following steps: taking fish meat packaged by the fresh-keeping pad as an experimental group, placing a blank control in a refrigerator at 4 ℃ for preservation, observing the sensory quality of the fish after 7d, and determining the total volatile basic nitrogen (TVB-N) value and the total bacterial colony number of the fish meat of the control group and the experimental group, wherein the result is shown in Table 1:
note that: 1. the TVB-N value of fish meat was measured in accordance with GB 5009.228-2016, and the total bacterial colony count was measured in accordance with GB 4789.2-2016.
2. The general case is: the limit value of TVB-N for fish is 30mg/100g, exceeding which the fish is shown to be unacceptably spoiled; the total bacterial count of the fish meat is more than or equal to 10 6 CFU/g indicates that the fish meat begins to spoil.
(2) The treatment method comprises the following steps: the fresh-keeping pad of the invention is used as an experimental group, and the fresh-keeping pad sold in the market is used as a control group. The fresh-keeping pad dried to a constant mass was cut to the same size (4 cm. Times.4 cm) and its mass (m) 0 After soaking in 50mL of distilled water for 24 hours, the surface water of the sample is sucked dry by filter paper, and the mass (m) of the sample is measured 1 Swelling ratio/mg) was calculated and the results are shown in Table 2:
note that: the swelling ratio can reflect the water absorption capacity of the fresh-keeping pad; the calculation formula of the swelling ratio is:
experimental results show that the fresh-keeping pad provided by the invention has good fresh-keeping effect on fish meat, can obviously maintain sensory quality during fish meat refrigeration, slow down rising of total volatile basic nitrogen (TVB-N) and bacteria, and has good water absorption performance, so that the fish meat can keep higher freshness.
Example 2
1. A food fresh-keeping pad with slow-release antibacterial and antioxidant functions and a preparation method thereof are provided, and the steps are as follows:
s1: preparing carboxymethyl nano chitin: to 1000ml of distilled water, 20g of chitin powder was added with stirring, then to the suspension, 0.32g of TEMPO and 2.0g of sodium bromide were added, and the oxidation of chitin was started by adding NaClO (10 mmol per gram of chitin). The pH of the mixture was adjusted to 10 using a 0.5M NaOH solution. The reaction was then quenched by the addition of 20ml ethanol and centrifuged at 10000rpm for 30 minutes, thus repeating centrifugation and continuous decantation of the supernatant. Freeze-drying part of insoluble water to obtain carboxymethyl nano chitin, dissolving in 1% (v/v) acetic acid solution, performing ultrasonic treatment for 1h, standing for 0.5h, collecting supernatant, and freeze-drying to obtain carboxymethyl nano chitin;
s2: preparation of konjak glucomannan/chitosan/sodium alginate/carboxymethyl nanometer chitin interpenetrating network gel: dissolving konjac glucomannan, sodium alginate and carboxymethyl nano chitin powder prepared in the step S1 into a calcium carbonate solution with a certain concentration, stirring at 25 ℃ for 20min (800 rpm/min), adding a certain amount of chitosan, and fully stirring to form a gelatinous mixed solution, wherein the total substance amount is controlled at 2 (wt%); pouring the sol into a mold, putting the mold into a sealed container containing acetic acid solution, and performing acetic acid solution steam for 24 hours to convert the sol into gel, thereby obtaining konjak glucomannan/chitosan/sodium alginate/carboxymethyl nanometer chitin interpenetrating network gel, wherein the konjak glucomannan: sodium alginate: the ratio of chitosan is 2:6:2, the carboxymethyl nano chitin is 20% of konjak glucomannan, and the concentration of the calcium carbonate solution is 0.4% (w/v). The hydrogel is frozen again, and then the aerogel is obtained by vacuum freeze drying. Vacuum freeze drying is carried out by placing into a refrigerator cabinet with ultralow temperature of-80 ℃ for 24 hours, and then placing into a freeze dryer for drying at-80 ℃ for 36-60 hours;
s3: the preparation of the food fresh-keeping pad loaded with the fixed plant essential oil and the plant polyphenol extract comprises the following steps: sequentially soaking the aerogel prepared by the step S2 in plant essential oil and plant polyphenol extract with certain concentration for 8-16 h. The plant essential oil is 2mg/L of cinnamon essential oil, and the plant polyphenol extract is 3mg/L of tea polyphenol. And (3) placing the food into an ultralow temperature refrigerator cabinet at the temperature of minus 80 ℃ to be frozen for 24 hours, and then placing the food into a vacuum freeze dryer to be dried for 36 to 60 hours to obtain the finished product food fresh-keeping pad.
The food fresh-keeping pad with slow-release antibacterial and antioxidant functions prepared by the method is used for keeping the fish fresh and measuring the performance.
(1) The treatment method comprises the following steps: taking fish meat packaged by the fresh-keeping pad as an experimental group, placing a blank control in a refrigerator at 4 ℃ for preservation, observing the sensory quality of the fish after 7d, and determining the total volatile basic nitrogen (TVB-N) value and the total bacterial colony number of the fish meat of the control group and the experimental group, wherein the result is shown in Table 3:
note that: 1. the TVB-N value of fish meat was measured in accordance with GB 5009.228-2016, and the total bacterial colony count was measured in accordance with GB 4789.2-2016.
2. The general case is: the limit value of TVB-N for fish is 30mg/100g, exceeding which the fish is shown to be unacceptably spoiled; the total bacterial count of the fish meat is more than or equal to 10 6 CFU/g indicates that the fish meat begins to spoil.
(2) The treatment method comprises the following steps: the fresh-keeping pad of the invention is used as an experimental group, and the fresh-keeping pad sold in the market is used as a control group. The fresh-keeping pad dried to a constant mass was cut to the same size (4 cm. Times.4 cm) and its mass (m) 0 /mg), laterSoaking in 50mL of distilled water for 24 hours, and weighing the mass (m) of the sample after the surface water of the sample is sucked dry by filter paper 1 The swelling ratio was calculated and the results are shown in Table 4:
note that: the swelling ratio can reflect the water absorption capacity of the fresh-keeping pad; the calculation formula of the swelling ratio is:
experimental results show that the fresh-keeping pad provided by the invention has good fresh-keeping effect on fish meat, can obviously maintain sensory quality during fish meat refrigeration, slow down rising of total volatile basic nitrogen (TVB-N) and bacteria, and has good water absorption performance, so that the fish meat can keep higher freshness.
Example 3
1. A food fresh-keeping pad with slow-release antibacterial and antioxidant functions and a preparation method thereof are provided, and the steps are as follows:
s1: preparing carboxymethyl nano chitin: to 1000ml of distilled water, 20g of chitin powder was added with stirring, then to the suspension, 0.32g of TEMPO and 2.0g of sodium bromide were added, and the oxidation of chitin was started by adding NaClO (10 mmol per gram of chitin). The pH of the mixture was adjusted to 10 using a 0.5M NaOH solution. The reaction was then quenched by the addition of 20ml ethanol and centrifuged at 10000rpm for 30 minutes, thus repeating centrifugation and continuous decantation of the supernatant. Freeze-drying part of insoluble water to obtain carboxymethyl nano chitin, dissolving in 1% (v/v) acetic acid solution, performing ultrasonic treatment for 1h, standing for 0.5h, collecting supernatant, and freeze-drying to obtain carboxymethyl nano chitin;
s2: preparation of konjak glucomannan/chitosan/sodium alginate/carboxymethyl nanometer chitin interpenetrating network gel: dissolving konjac glucomannan, sodium alginate and carboxymethyl nano chitin powder prepared in the step S1 into a calcium carbonate solution with a certain concentration, stirring at 25 ℃ for 20min (800 rpm/min), adding a certain amount of chitosan, and fully stirring to form a gelatinous mixed solution, wherein the total substance amount is controlled at 2 (wt%); pouring the sol into a mold, putting the mold into a sealed container containing acetic acid solution, and performing acetic acid solution steam for 24 hours to convert the sol into gel, thereby obtaining konjak glucomannan/chitosan/sodium alginate/carboxymethyl nanometer chitin interpenetrating network gel, wherein the konjak glucomannan: sodium alginate: the ratio of chitosan is 2:6:2, the carboxymethyl nano chitin is 25% of konjak glucomannan, and the concentration of the calcium carbonate solution is 0.4% (w/v). The hydrogel is frozen again, and then the aerogel is obtained by vacuum freeze drying. Vacuum freeze drying is carried out by placing into a refrigerator cabinet with ultralow temperature of-80 ℃ for 24 hours, and then placing into a freeze dryer for drying at-80 ℃ for 36-60 hours;
s3: the preparation of the food fresh-keeping pad loaded with the fixed plant essential oil and the plant polyphenol extract comprises the following steps: sequentially soaking the aerogel prepared by the step S2 in plant essential oil and plant polyphenol extract with certain concentration for 8-16 h. The plant essential oil is 2mg/L of cinnamon essential oil, and the plant polyphenol extract is 3mg/L of tea polyphenol. And (3) placing the food into an ultralow temperature refrigerator cabinet at the temperature of minus 80 ℃ to be frozen for 24 hours, and then placing the food into a vacuum freeze dryer to be dried for 36 to 60 hours to obtain the finished product food fresh-keeping pad.
The food fresh-keeping pad with slow-release antibacterial and antioxidant functions prepared by the method is used for keeping the fish fresh and measuring the performance.
(1) The treatment method comprises the following steps: taking fish meat packaged by the fresh-keeping pad as an experimental group, placing a blank control in a refrigerator at 4 ℃ for preservation, observing the sensory quality of the fish after 7d, and determining the total volatile basic nitrogen (TVB-N) value and the total bacterial colony number of the fish meat of the control group and the experimental group, wherein the result is shown in Table 5:
note that: 1. the TVB-N value of fish meat was measured in accordance with GB 5009.228-2016, and the total bacterial colony count was measured in accordance with GB 4789.2-2016.
2. The general case is: the TVB-N limit value of the fish is 30mg/100g, and the fish is not putrefactive after exceeding the limit valueAcceptable; the total bacterial count of the fish meat is more than or equal to 10 6 CFU/g indicates that the fish meat begins to spoil.
(2) The treatment method comprises the following steps: the fresh-keeping pad of the invention is used as an experimental group, and the fresh-keeping pad sold in the market is used as a control group. The fresh-keeping pad dried to a constant mass was cut to the same size (4 cm. Times.4 cm) and its mass (m) 0 After soaking in 50mL of distilled water for 24 hours, the surface water of the sample is sucked dry by filter paper, and the mass (m) of the sample is measured 1 Swelling ratio was calculated and the results are shown in Table 6:
note that: the swelling ratio can reflect the water absorption capacity of the fresh-keeping pad; the calculation formula of the swelling ratio is:
experimental results show that the fresh-keeping pad provided by the invention has good fresh-keeping effect on fish meat, can obviously maintain sensory quality during fish meat refrigeration, slow down rising of total volatile basic nitrogen (TVB-N) and bacteria, and has good water absorption performance, so that the fish meat can keep higher freshness.
To sum up: the konjak glucomannan/sodium alginate/carboxymethyl nano chitin forms a stable first network gel under the induction of calcium carbonate; dispersing chitosan in konjac glucomannan/sodium alginate/carboxymethyl nanometer chitin sol, placing in a container filled with acetic acid, slowly protonating chitosan under the action of acetic acid steam, slowly decomposing calcium carbonate, and decomposing chitosan cation-NH 3 + anion-COO with sodium alginate - Forming a physically cross-linked network structure through electrostatic interaction, re-enhancing a gel network structure by nano filler carboxymethyl nano chitin, finally forming Interpenetrating Polymer Network (IPN) hydrogel, obtaining aerogel by the interpenetrating polymer network gel through a vacuum freeze drying technology, and fixing a certain amount of natural plant essential oil and plant on the basisThe polyphenol extract has good effects of resisting bacteria and oxidation, absorbing shock and moisture and prolonging the shelf life of food.
Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made therein without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (4)
1. The preparation method of the food fresh-keeping pad with slow-release antibacterial and antioxidant functions is characterized by comprising the following steps of:
s1: preparing carboxymethyl nano chitin: adding 20g of chitin powder into 1000ml of distilled water under stirring, adding 0.32g of TEMPO and 2.0g of sodium bromide into the suspension, adding NaClO to start oxidizing chitin, using 0.5M NaOH solution to adjust the pH of the mixture to 10, quenching the reaction by adding 20ml of ethanol and centrifuging at 10000rpm for 30 minutes, repeating centrifugation and continuous decantation to obtain supernatant, freeze-drying a water-insoluble part to obtain carboxymethyl nano chitin, dissolving in 1% (v/v) acetic acid solution, performing ultrasonic treatment for 1h, standing for 0.5h, collecting supernatant, and freeze-drying to obtain carboxymethyl nano chitin;
s2: preparation of konjak glucomannan/chitosan/sodium alginate/carboxymethyl nanometer chitin interpenetrating network gel: dissolving konjac glucomannan, sodium alginate and carboxymethyl nano chitin powder prepared in the step S1 into a calcium carbonate solution with a certain concentration, stirring at 25 ℃ and 800rpm for 20min, adding a certain amount of chitosan, and fully stirring to form a gelatinous mixed solution, wherein the total substance amount is controlled at 2wt%; pouring the colloidal mixed solution into a mould, putting the mould into a sealed container containing acetic acid solution, performing acetic acid solution steam for 24 hours to convert sol-gel, thus obtaining konjak glucomannan/chitosan/sodium alginate/carboxymethyl nano chitin interpenetrating network gel, re-freezing the gel, and performing vacuum freeze drying to obtain aerogel;
s3: the preparation of the food fresh-keeping pad loaded with the fixed plant essential oil and the plant polyphenol extract comprises the following steps: sequentially soaking the aerogel prepared in the step S2 in plant essential oil and plant polyphenol extract with certain concentration for 8-16 hours, then placing the aerogel in an ultralow temperature refrigerator cabinet at-80 ℃ for 24 hours, and then placing the aerogel in a vacuum freeze dryer for drying for 36-60 hours to obtain a finished product food fresh-keeping pad;
in the step S2, the konjak glucomannan: sodium alginate: the ratio of chitosan is 2:6:2, the carboxymethyl nano chitin is 15%, 20% or 25% of konjak glucomannan, and the concentration of the calcium carbonate solution is 0.4% (w/v);
in the step S1, 10 mmoles of NaClO are added into each gram of chitin;
the step S3 is specifically that the plant essential oil is cinnamon essential oil, and the plant polyphenol extract is tea polyphenol.
2. The method for preparing the food fresh-keeping pad with slow-release antibacterial and antioxidant functions according to claim 1, which is characterized in that: the vacuum freeze drying condition in the step S2 is that the materials are placed in an ultralow temperature refrigerator cabinet at the temperature of minus 80 ℃ for 24 hours and then are placed in a freeze dryer for drying at the temperature of minus 80 ℃ for 36 to 60 hours.
3. The method for preparing the food fresh-keeping pad with slow-release antibacterial and antioxidant functions according to claim 1, which is characterized in that: the step S3 is specifically that the concentration of cinnamon essential oil is 2mg/L and the concentration of tea polyphenol is 3mg/L.
4. A food preservation pad with slow-release antibacterial and antioxidant functions, which is prepared by the method of any one of claims 1 to 3, and is characterized in that: the food fresh-keeping pad has the function of keeping the fish fresh.
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