CN115624060A - Dragon fruit peel water extract, preservative based on dragon fruit peel water extract and application - Google Patents
Dragon fruit peel water extract, preservative based on dragon fruit peel water extract and application Download PDFInfo
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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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N3/00—Preservation of plants or parts thereof, e.g. inhibiting evaporation, improvement of the appearance of leaves or protection against physical influences such as UV radiation using chemical compositions; Grafting wax
- A01N3/02—Keeping cut flowers fresh chemically
-
- 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
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- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Agronomy & Crop Science (AREA)
- Microbiology (AREA)
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- Dentistry (AREA)
- Environmental Sciences (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a pitaya peel water extract, a preservative based on the pitaya peel water extract and an application of the preservative, and belongs to the technical field of biomass waste resource utilization and preservatives. In order to improve the resource utilization rate of the pitaya peel, the pitaya peel is used as a raw material, a pitaya peel water extract is obtained by an ultrasonic-assisted water extraction method, and an antioxidant activity experiment and a preservation experiment are utilized to optimize an extraction process, so that the pitaya peel water extract has excellent antioxidant activity and is used for preparing a preservative; by adjusting the concentration of the water extract, the preservative has excellent preservation capability. The invention realizes the comprehensive utilization of the pitaya peel and obtains the high-performance preservative with good safety, environmental protection and low cost.
Description
Technical Field
The invention belongs to the technical field of biomass waste resource utilization and preservatives, and particularly relates to a dragon fruit peel water extract, a preservative based on the dragon fruit peel water extract and application of the preservative.
Background
The dragon fruit academic name scale (Hylocereus undatus), cactaceae Camara scale belonging to Hylocereus climbing fleshy shrub, can be used as vegetable, and has practical fruit, fine taste and fragrant taste. The pitaya peel accounts for about 25% of the total weight of the fruit, and the peel is usually discarded as waste in the process of eating the fruit or processing the non-staple food, so that the waste of plant resources is caused, and the environment is polluted, so that the development and utilization of the pitaya peel are of great significance.
Researches show that the pitaya peel is rich in polysaccharide, beet color, flavone, dietary fiber, pectin and the like (Wang Chaxue, changchun university 2020), and has a good antioxidation effect. At present, researches on the pitaya peel mostly focus on active ingredient extraction, and for example, an ultrasonic-cellulase method assisted extraction method for extracting the pitaya peel beet pigment by ethanol is reported in a document 'process optimization of ultrasonic-enzymolysis assisted extraction of the pitaya peel pigment' (Luqing and the like, food research and development, 2019); the literature 'enzymatic extraction of pitaya peel pectin and research on physicochemical properties thereof' (Liuyan and the like, preservation and processing, 2020) reports an optimal method for extracting pitaya peel pectin by a cellulase method.
The invention also relates to research on application of the pitaya peel to a food preservative film, and for example, the invention patent 'biofilm and a preparation method and application thereof' (application number: 202210112649.7) discloses a biofilm which contains crude polysaccharide of the pitaya peel, punicalagin, a plasticizer and a solvent, has high hydrophobicity, good corrosion resistance, biological adhesion resistance and self-cleaning capability and long service life, and can be applied to food packaging. However, generally speaking, the application of a single component in the peel and the combined application of the single component and other compounds are relatively complex in operation, chemical components are added, safety is low, cost is high, and the finding of a safe, harmless and cheap application method of the pitaya peel is a key for increasing the additional economic value of the pitaya and promoting the industrial development of the pitaya.
The preservative can be used for fresh flowers, fruits, meat foods and the like, and related researches on the preservative are carried out in recent years, for example, a fresh flower preservative based on gentian aurea water extract and a preparation method and application thereof (patent No. ZL 202011540765.6) discloses a fresh flower preservative using Chinese herbal medicine water extract; the patent 'tropical fruit preservative and a preparation method thereof' (application number: 202210516479.9) discloses a tropical fruit preservative containing 6-8 parts of sorbic acid modified chitosan, 0.35-0.95 part of essential oil, 1.2-3.2 parts of ligularia virgaurea leaf extract, 0.1-0.4 part of emulsifier, 1-5 parts of starch and 85-95 parts of water. The main trend is to develop a novel, efficient, cheap, non-toxic and harmless preservative.
Disclosure of Invention
In order to improve the resource utilization rate of the pitaya peel, the pitaya peel is used as a raw material, the water extraction method is used for obtaining the water extract of the pitaya peel, the effects of the water extract are discussed by using an antioxidant activity experiment and a preservation experiment, and a new idea is provided for biomass waste resource utilization and comprehensive utilization of the pitaya peel.
The invention aims to provide a pitaya peel water extract, which is used for screening the optimal parameters of a pitaya peel water extraction method through a single-factor test and an orthogonal test to obtain the optimal extraction effect.
The invention firstly provides a pitaya peel water extract which is prepared by the following method: drying the pitaya peel to constant weight, crushing and sieving, and mixing the pitaya peel powder and water according to a mass ratio of 1: 25-55, performing ultrasonic extraction at the temperature of 60 +/-2 ℃, and performing solid-liquid separation after extraction to obtain the pitaya peel water extract.
In order to obtain the water extract with more excellent antioxidant activity, the extraction process is optimized through a single-factor test and an orthogonal test.
In the pitaya peel water extract, the mass ratio of pitaya peel powder to water is controlled to be 1:35 to 45 percent.
Preferably, in the water extract of pitaya peel, the mass ratio of the pitaya peel powder to water is controlled to be 1:40.
wherein, in the water extract of the dragon fruit peel, the ultrasonic extraction time is 20-30 min.
Preferably, in the pitaya peel water extract, the ultrasonic extraction time is 30min.
Wherein, in the water extract of the dragon fruit peel, the power of ultrasonic extraction is 100 +/-2W.
Wherein, in the pitaya peel water extract, the sieving is 60-mesh sieving, and undersize products are taken.
Wherein, in the water extract of the dragon fruit peel, the temperature of ultrasonic extraction is 60 +/-1 ℃.
The extraction process is optimized, so that the pitaya peel water extract has good capability of removing DPPH, ABTS, hydroxyl, superoxide anion and other free radicals, and has excellent oxidation resistance.
Therefore, the invention also provides the application of the pitaya peel water extract in preparation of the preservative.
The invention also researches the influence of the dragon fruit peel water extract with different concentrations on the preservation effect, and experiments show that the concentration of the dragon fruit peel water extract is adjusted to 5-15 g of dragon fruit peel powder/L, so that the obtained preservative has excellent effects of removing the radicals such as DPPH, ABTS, hydroxyl, superoxide anion and the like, and is more favorable for keeping the types and colors of the preserved objects.
In order to further improve the fresh-keeping effect of the fresh-keeping agent based on the pitaya peel water extract, the concentration of the pitaya peel water extract is adjusted to 10.0-15 g of pitaya peel powder/L.
In order to further improve the fresh-keeping effect of the fresh-keeping agent based on the pitaya peel water extract, the concentration of the pitaya peel water extract is adjusted to 12.5-15 g of pitaya peel powder/L.
The preservative based on the pitaya peel water extract provided by the invention can be applied to preservation of cut flowers or fruits.
The invention has the beneficial effects that:
the pitaya peel is used as a raw material, water is used as an extraction solvent, and the pitaya peel water extract has excellent antioxidant activity by optimizing extraction conditions, so that the pitaya peel water extract can be used for preparing a fresh cut flower or fruit preservative. The pitaya peel water extract has good safety and low cost, is green and environment-friendly, and achieves the purpose of utilizing waste biomass resources.
According to the invention, the concentration of the water extract of the pitaya peel is adjusted, so that the free radical scavenging activity of the pitaya peel is further improved, the DPPH scavenging rate is up to 95%, the ABTS scavenging rate is up to 91.5%, the hydroxyl free radical scavenging rate is up to 96.8%, and the superoxide anion scavenging rate is up to 93.5%. Experiments prove that the control of the concentration of the water extract of the pitaya peel has a good preservation effect on fruits such as apples, the concentration is further optimized, and the preservation effect can be improved. The water extract of the pitaya peel provided by the invention can be used for keeping fresh of fresh cut flowers or fruits.
Drawings
FIG. 1 is a graph showing the results of the different extraction times on the effect on antioxidant activity in example 1.
FIG. 2 is a graph showing the effect of mass ratio of different feed liquids on antioxidant activity in example 2.
FIG. 3 is a graph showing the results of different extraction methods for the effect on antioxidant activity in example 3.
FIG. 4 is a graph showing the results of the effect of different concentrations of the extract on antioxidant activity in example 5.
Detailed Description
Specifically, the pitaya peel water extract is prepared by the following method: drying the pitaya peel to constant weight, crushing and sieving, and mixing the pitaya peel powder and water according to a mass ratio of 1:25 to 55, performing ultrasonic extraction at the temperature of 60 +/-2 ℃, and performing solid-liquid separation after extraction to obtain the pitaya peel water extract.
The pitaya peel water extract obtained by the method is required to be used for preparing the preservative, so that the removal rate of the free radicals such as DPPH, ABTS, hydroxyl, superoxide anion and the like is very important. Based on the method, the free radical clearance rate of the pitaya peel water extract is taken as a target, the optimal extraction mode, the extraction time and the feed liquid mass ratio are determined through a single-factor test, and then the orthogonal test is used for further optimizing the extraction process on the basis.
Through tests, the mass ratio of the pitaya peel powder to the water is controlled to be 1: 35-45, the ultrasonic extraction time is 20-30 min, and the clearance rate of free radicals can reach more than 63%; and under the most preferable conditions, the mass ratio of the pitaya peel powder to the water is controlled to be 1:40, the ultrasonic extraction time is 30min, and the clearance rate of free radicals can reach more than 90%.
Before extraction, the pericarp is cleaned, dried to constant weight, crushed by a high-speed crusher, sieved by a 60-mesh sieve, and sieved, so as to be convenient for extraction. In the invention, the power of ultrasonic extraction is 100 +/-2W; the temperature of ultrasonic extraction is controlled to be 60 +/-1 ℃.
In the invention, water with purity not lower than that of distilled water (such as deionized water, distilled water and the like) is generally adopted for extraction during extraction so as to ensure the quality of the preservative obtained subsequently.
According to the invention, the extraction process is optimized, so that the pitaya peel water extract has good capability of removing DPPH, ABTS, hydroxyl, superoxide anion and other free radicals, and has excellent oxidation resistance. Therefore, the water extract of the pitaya peel can be used for preparing the preservative.
In order to improve the preservation effect, the invention also researches the influence of the water extract of the dragon fruit peel with different concentrations on the preservation effect, and experiments show that the concentration of the water extract of the dragon fruit peel is adjusted to 5-15 g of powder/L of the dragon fruit peel, so that the obtained preservative has excellent effects of removing the free radicals such as DPPH, ABTS, hydroxyl, superoxide anion and the like, and is more favorable for keeping the types and colors of the preserved substances.
In order to further improve the fresh-keeping effect of the preservative based on the water extract of the dragon fruit peel, the concentration of the water extract of the dragon fruit peel is adjusted to 10.0-15 g of powder/L of the dragon fruit peel; furthermore, the concentration of the water extract of the dragon fruit peel is adjusted to 12.5-15 g of dragon fruit peel powder/L.
The preservative based on the pitaya peel water extract provided by the invention can be applied to preservation of fresh cut flowers or fruits.
Specifically, the following description is provided: when the concentration of the water extract of the dragon fruit peel is calculated, the concentration of the water extract of the dragon fruit peel is calculated by taking the mass of the initially added dragon fruit peel powder as a reference and dividing the mass of the corresponding dragon fruit peel powder in the solution by the volume of the solution. Taking example 5 as an example, the volume of the pitaya peel water extraction solution is determined to be 200mL, then 10mL of the pitaya peel water extraction solution is taken out, the volume is determined to be 50mL, and a sample solution of 5g of pitaya peel powder/L is obtained.
The present invention is further illustrated by the following examples, which are not intended to limit the scope of the invention.
Taking out all the flesh of fresh red-peel white-core pitaya, cleaning the peel with distilled water, placing the peel in a ventilated place, air-drying to constant weight, crushing with a high-speed crusher, sieving with a 60-mesh sieve, placing into a dry reagent bottle, and storing at 4 ℃ in a dark place.
Example 1
Weighing 4 parts of 5.00g of pitaya peel powder, wherein the mass ratio of the feed liquid is 1:10 adding distilled water, extracting in 60 deg.C water bath for 10min, 25min, 40min and 55min, extracting each group for 3 times, vacuum filtering, and measuring the scavenging rate of the extractive solution on DPPH, ABTS, hydroxyl, superoxide anion, etc.
The results are shown in FIG. 1, indicating that 25min extraction is most effective.
Example 2
Weighing 4 parts of 5.00g of pitaya peel powder, and mixing the raw materials in a feed liquid mass ratio of 1: 10. 1: 25. 1:40 and 1: adding distilled water 55, extracting in 60 deg.C water bath for 25min respectively, extracting each group for 3 times, vacuum filtering, and measuring the clearance rate of the extractive solution to DPPH, ABTS, hydroxyl, superoxide anion, etc.
The measured results are shown in fig. 2, and the mass ratio of the feed liquid is 1:40 the best effect.
Example 3
Weighing 3 parts of 5.00g of pitaya peel powder, wherein the mass ratio of the feed liquid is 1:10 adding distilled water, extracting in water bath at 60 deg.C, leaching at room temperature, and ultrasonic wave (100W) at 60 deg.C for 25min, extracting each group for 3 times, filtering, and measuring the clearance of DPPH, ABTS, hydroxyl, superoxide anion, etc. with the extractive solution.
The results are shown in fig. 3, and it is found that the ultrasonic extraction effect is the best.
Example 4
In order to further optimize extraction conditions, under the condition that the extraction temperature is 60 ℃, three-factor three-level orthogonal experiments are designed, the extraction time of the factor A is 20min, 25min and 30min, the mass ratio of the feed liquid of the factor B is selected, and the extraction time of the factor A is 1: 35. 1:40. 1:45, a factor C extraction mode, horizontal water bath extraction, leaching and ultrasonic (100W) extraction, and the oxidation resistance influence of 3 factors on the pitaya peel water extract is examined. The results are shown in Table 1.
Table 1 results of orthogonal experiments
As can be seen from Table 1, the optimal extraction conditions are ultrasonic extraction, and the feed liquid mass ratio is 1:40, extracting for 30min.
Example 5
Taking 5g of pitaya peel powder, and mixing the raw materials in a feed liquid mass ratio of 1: adding distilled water into 40 deg.C, ultrasonic extracting at 60 deg.C (100W) for 30min, and vacuum filtering to obtain water extractive solution of Pitaya peel.
The volume of the pitaya peel water extract is determined to be 200mL, 10mL, 15 mL, 20 mL, 25 mL and 30mL are respectively taken and determined to be 50mL, sample solutions with different concentrations (5 g/L, 7.5g/L, 10.0g/L, 12.5g/L and 15.0 g/L) are obtained, and the removal rate of the pitaya peel water extract on DPPH, ABTS, hydroxyl, superoxide anion and other free radicals is measured. The results are shown in FIG. 4.
As shown in FIG. 4, when the concentration reaches 10g/L, a better radical scavenging rate can be achieved; under the concentration of 12.5g/L, the clearance rate of the aqueous extract on DPPH reaches 95%, the clearance rate on ABTS reaches 91.5%, the clearance rate on hydroxyl free radical reaches 96.8%, and the clearance rate on superoxide anion reaches 93.5%; at a concentration of 15.0g/L, excellent radical scavenging was maintained.
Example 6
The sample solutions of example 5 with different concentrations were compared with distilled water to observe the fresh-keeping effect of fresh-cut apples.
The weight loss ratio calculation formula is as follows:
table 2 weight loss results
TABLE 3 comprehensive sensory evaluation Table
Therefore, the preservative has good preservation capability when the concentration of the preservative is 5-15 g/L, has excellent preservation effect on apples when the concentration of the preservative is 10.0-15 g/L, further improves the preservation effect when the concentration is adjusted to 12.5-15 g/L, and particularly has good preservation effect on apples after being treated for 10 days when the concentration is 15 g/L.
Claims (9)
1. The water extract of the dragon fruit peel is characterized in that: the preparation method comprises the following steps:
drying the pitaya peel to constant weight, crushing and sieving, and mixing the pitaya peel powder and water according to a mass ratio of 1:25 to 55, performing ultrasonic extraction at the temperature of 60 +/-2 ℃, and performing solid-liquid separation after extraction to obtain the pitaya peel water extract.
2. The water extract of dragon fruit peel according to claim 1, wherein: the mass ratio of the pitaya peel powder to the water is 1:35 to 45 percent; preferably, the mass ratio of the pitaya peel powder to the water is 1:40.
3. the water extract of dragon fruit peel according to claim 1, wherein: the ultrasonic extraction time is 20-30 min; preferably, the time for ultrasonic extraction is 30min.
4. The water extract of dragon fruit peel according to claim 1, wherein: the power of the ultrasonic extraction is 100 +/-2W.
5. The pitaya peel water extract according to any one of claims 1 to 4, characterized in that: at least one of the following is satisfied:
the sieving is to sieve through a 60-mesh sieve, and take undersize;
the temperature of ultrasonic extraction is 60 +/-1 ℃.
6. The application of the pitaya peel water extract liquid of any one of claims 1 to 5 in preparing an antistaling agent.
7. The preservative based on the pitaya peel water extract is characterized in that: the preparation method comprises the following steps:
adjusting the concentration of the water extract of the dragon fruit peel of any one of claims 1-5 to 5-15 g of dragon fruit peel powder/L to obtain the dragon fruit peel extract.
8. The pitaya peel water extract-based preservative according to claim 7, which is characterized in that: adjusting to 10.0-15 g of dragon fruit peel powder/L; preferably, the content is adjusted to 12.5 to 15g of pitaya peel powder/L.
9. Use of the pitaya peel water extract-based preservative according to claim 7 or 8 for preserving fresh cut flowers or fruits.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106819089A (en) * | 2017-01-06 | 2017-06-13 | 广东海洋大学 | A kind of method for carrying out lichee fresh-keeping using dragon fruit pericarp anthocyanin |
| CN108813241A (en) * | 2018-01-17 | 2018-11-16 | 蚌埠学院 | The extracting method of pitaya peel extracting solution, the beverage comprising its extracting solution and preparation method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106819089A (en) * | 2017-01-06 | 2017-06-13 | 广东海洋大学 | A kind of method for carrying out lichee fresh-keeping using dragon fruit pericarp anthocyanin |
| CN108813241A (en) * | 2018-01-17 | 2018-11-16 | 蚌埠学院 | The extracting method of pitaya peel extracting solution, the beverage comprising its extracting solution and preparation method |
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