CN115787355B - Preparation method of hemicellulose-based fruit preservative paper - Google Patents
Preparation method of hemicellulose-based fruit preservative paper Download PDFInfo
- Publication number
- CN115787355B CN115787355B CN202211577085.0A CN202211577085A CN115787355B CN 115787355 B CN115787355 B CN 115787355B CN 202211577085 A CN202211577085 A CN 202211577085A CN 115787355 B CN115787355 B CN 115787355B
- Authority
- CN
- China
- Prior art keywords
- hemicellulose
- suspension
- water
- paper
- montmorillonite
- 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.)
- Active
Links
- 229920002488 Hemicellulose Polymers 0.000 title claims abstract description 76
- 230000002335 preservative effect Effects 0.000 title claims abstract description 51
- 239000003755 preservative agent Substances 0.000 title claims abstract description 49
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 60
- GUJOJGAPFQRJSV-UHFFFAOYSA-N dialuminum;dioxosilane;oxygen(2-);hydrate Chemical compound O.[O-2].[O-2].[O-2].[Al+3].[Al+3].O=[Si]=O.O=[Si]=O.O=[Si]=O.O=[Si]=O GUJOJGAPFQRJSV-UHFFFAOYSA-N 0.000 claims abstract description 54
- 229910052901 montmorillonite Inorganic materials 0.000 claims abstract description 54
- 229920001046 Nanocellulose Polymers 0.000 claims abstract description 32
- 239000004372 Polyvinyl alcohol Substances 0.000 claims abstract description 32
- -1 alkyl ketene dimer Chemical compound 0.000 claims abstract description 32
- 229920002451 polyvinyl alcohol Polymers 0.000 claims abstract description 32
- 239000011248 coating agent Substances 0.000 claims abstract description 20
- 238000000576 coating method Methods 0.000 claims abstract description 20
- 239000000758 substrate Substances 0.000 claims abstract description 4
- 239000000725 suspension Substances 0.000 claims description 54
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 32
- 238000002156 mixing Methods 0.000 claims description 32
- 239000011259 mixed solution Substances 0.000 claims description 29
- 239000000243 solution Substances 0.000 claims description 18
- 238000003756 stirring Methods 0.000 claims description 18
- 241000609240 Ambelania acida Species 0.000 claims description 17
- 239000010905 bagasse Substances 0.000 claims description 17
- 239000000203 mixture Substances 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 14
- 238000009210 therapy by ultrasound Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 claims 4
- 239000000463 material Substances 0.000 abstract description 4
- 230000004888 barrier function Effects 0.000 abstract description 2
- UBAZGMLMVVQSCD-UHFFFAOYSA-N carbon dioxide;molecular oxygen Chemical compound O=O.O=C=O UBAZGMLMVVQSCD-UHFFFAOYSA-N 0.000 abstract description 2
- 238000009792 diffusion process Methods 0.000 abstract description 2
- 150000001875 compounds Chemical class 0.000 abstract 1
- 238000003860 storage Methods 0.000 description 17
- 241000220317 Rosa Species 0.000 description 13
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 12
- 241000984084 Helianthemum nummularium subsp. grandiflorum Species 0.000 description 12
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 10
- 238000011156 evaluation Methods 0.000 description 10
- 235000011187 glycerol Nutrition 0.000 description 10
- 239000002585 base Substances 0.000 description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 9
- 238000002834 transmittance Methods 0.000 description 9
- 241001557517 Crocanthemum scoparium Species 0.000 description 8
- 230000004580 weight loss Effects 0.000 description 8
- 239000007787 solid Substances 0.000 description 7
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 6
- 235000010323 ascorbic acid Nutrition 0.000 description 6
- 229960005070 ascorbic acid Drugs 0.000 description 6
- 239000011668 ascorbic acid Substances 0.000 description 6
- 239000012153 distilled water Substances 0.000 description 6
- 241000208818 Helianthus Species 0.000 description 5
- 235000003222 Helianthus annuus Nutrition 0.000 description 5
- 239000001569 carbon dioxide Substances 0.000 description 5
- 229910002092 carbon dioxide Inorganic materials 0.000 description 5
- 239000006185 dispersion Substances 0.000 description 5
- CSJDCSCTVDEHRN-UHFFFAOYSA-N methane;molecular oxygen Chemical compound C.O=O CSJDCSCTVDEHRN-UHFFFAOYSA-N 0.000 description 5
- 239000000523 sample Substances 0.000 description 5
- 241000109294 Rosa suffulta Species 0.000 description 4
- 239000000853 adhesive Substances 0.000 description 4
- 230000001070 adhesive effect Effects 0.000 description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 4
- 230000008033 biological extinction Effects 0.000 description 4
- 239000001301 oxygen Substances 0.000 description 4
- 229910052760 oxygen Inorganic materials 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- 238000005057 refrigeration Methods 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 241000109329 Rosa xanthina Species 0.000 description 3
- 235000004789 Rosa xanthina Nutrition 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 238000002835 absorbance Methods 0.000 description 3
- 238000004378 air conditioning Methods 0.000 description 3
- 239000002131 composite material Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 230000031700 light absorption Effects 0.000 description 3
- 239000004570 mortar (masonry) Substances 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 239000006228 supernatant Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 230000006837 decompression Effects 0.000 description 2
- 239000008367 deionised water Substances 0.000 description 2
- 229910021641 deionized water Inorganic materials 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 238000002798 spectrophotometry method Methods 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N sulfuric acid Substances OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 238000011282 treatment Methods 0.000 description 2
- 239000002028 Biomass Substances 0.000 description 1
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 1
- 239000005977 Ethylene Substances 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 230000002745 absorbent Effects 0.000 description 1
- 239000002250 absorbent Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 239000012298 atmosphere Substances 0.000 description 1
- 239000000022 bacteriostatic agent Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000007888 film coating Substances 0.000 description 1
- 238000009501 film coating Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005003 food packaging material Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- OQUKIQWCVTZJAF-UHFFFAOYSA-N phenol;sulfuric acid Chemical compound OS(O)(=O)=O.OC1=CC=CC=C1 OQUKIQWCVTZJAF-UHFFFAOYSA-N 0.000 description 1
- 230000001603 reducing effect Effects 0.000 description 1
- 239000012488 sample solution Substances 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 239000012086 standard solution Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
Classifications
-
- 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
-
- 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
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a preparation method of hemicellulose-based fruit preservative paper, which takes hemicellulose as a substrate to compound polyvinyl alcohol, uses nano cellulose to disperse and strengthen entanglement, and uses montmorillonite to prolong the diffusion path of oxygen, carbon dioxide and water vapor in a coating material to improve barrier property, combines alkyl ketene dimer to strengthen hydrophobicity so as to further increase the water resistance of the preservative paper.
Description
Technical Field
The invention belongs to the field of biomass food packaging materials, and particularly relates to a preparation method of hemicellulose-based fruit preservative paper.
Background
At present, refrigeration is a main mode of modern fruit storage and preservation, and most of the modes can be classified into air-conditioning refrigeration, decompression refrigeration, film-coating preservation, natural preservative and other preservation modes. However, the fresh-keeping mode of air-conditioning, decompression and refrigeration has high cost and high requirement on timely treatment after picking; because of the food safety problem, most of the polysaccharide is used for preparing a coating film, but the polysaccharide film inevitably disintegrates in the high humidity environment due to the self hydrophilicity, so that a complete airtight coating cannot be formed, and the fresh-keeping effect is liable to be greatly reduced; the natural antistaling agent mostly adopts the modes of spraying before picking and soaking after picking, but the spraying before picking is easy to be uneven in large scale, the labor cost is higher, the soaked fruits are not easy to be air-dried after picking, the softening of the fruits is accelerated, and the rotting and deterioration of the fruits are easier to occur. The paper-based composite material can meet the requirements, so that the development of the fruit preservative paper-based composite material has a wide application prospect. However, most of the prior fruit preservative paper mainly prolongs the storage period of fruits and vegetables by adding a bacteriostatic agent or an ethylene absorbent, but the preservative paper has higher requirements on storage environment, and is not favorable for wide popularization and use under the condition of over-high relative humidity.
Disclosure of Invention
The invention provides a preparation method of hemicellulose-based fruit preservative paper, which takes Hemicellulose (HC) and polyvinyl alcohol (PVA) as substrates, adopts a montmorillonite (MMT) composite mode to prolong the diffusion path of oxygen, carbon dioxide and water vapor in a coating material while utilizing nano Cellulose (CNF) to disperse and strengthen the entanglement of the substrates, combines the hydrophobicity of a neutral sizing agent Alkyl Ketene Dimer (AKD) reinforced material to further increase the water resistance of the preservative paper, and constructs an HC/PVA/CNF/MMT/AKD organic-inorganic hybrid material system to be coated on the surface of the paper for preparing the hemicellulose-based fruit preservative paper bag.
The technical scheme of the invention is as follows:
a preparation method of hemicellulose-based fruit preservative paper comprises the following specific steps:
(1) Mixing polyvinyl alcohol (PVA) with water, dissolving in water bath at 90 ℃ to obtain a polyvinyl alcohol solution, and pre-storing;
(2) Dissolving and dispersing bagasse hemicellulose by water, adding glycerol into the bagasse hemicellulose dispersion liquid, and stirring for 20min at the rotating speed of 200-300 r/min to prepare hemicellulose mixed liquid;
sequentially adding a nanocellulose suspension, an Alkyl Ketene Dimer (AKD) suspension and a montmorillonite (MMT) suspension drop by drop into a hemicellulose mixed solution, stirring for 20min at a rotating speed of 200-300 r/min, and finally performing ultrasonic treatment in an ultrasonic instrument for 10-15 min to remove fine bubbles to obtain a mixed solution;
(3) Stirring and blending the polyvinyl alcohol solution prepared in the step (1) and the mixed solution prepared in the step (2) to obtain a mixture;
(4) Uniformly coating the mixture obtained in the step (3) on a quantitative 38g/m coating machine 2 Drying the paper on a paper quick dryer at 65 ℃ to obtain paper, and then adhering the paper into paper bags by using an adhesiveAnd (3) preserving fruits, detecting the carbon dioxide and oxygen transmittance of the preservative paper, detecting indexes such as the hardness, the weightlessness rate, the juice yield, the soluble solids, the VC and the total sugar of the preserved fruits, and comprehensively evaluating the performance of the preservative paper.
The mass ratio of the polyvinyl alcohol (PVA) to the water in the step (1) is 1:10-15.
The mass ratio of the bagasse hemicellulose to the water in the step (2) is 1:15-25; the mass fraction of the glycerol in the hemicellulose mixed liquid is 0.3-0.6wt%.
The nano cellulose suspension in the step (2) is obtained by mixing nano cellulose with water, wherein the mass fraction concentration of the nano cellulose is 0.12-0.18 wt%; the Alkyl Ketene Dimer (AKD) suspension is obtained by mixing Alkyl Ketene Dimer (AKD) with water, and the mass fraction of the Alkyl Ketene Dimer (AKD) is 0.09-0.36 wt%; the montmorillonite (MMT) suspension is obtained by mixing montmorillonite with water, and the mass fraction of the montmorillonite (MMT) is 0.2-0.8 wt%.
The mass ratio of the hemicellulose mixed solution, the nano cellulose suspension, the Alkyl Ketene Dimer (AKD) suspension and the montmorillonite (MMT) suspension in the step (2) is 123-126:2-4:8-10:4-6 (w/w/w).
The mass ratio of the PVA solution in the step (3) to the mixed solution in the step (2) is 1:80-120 (w/w).
The thickness of the uniform coating of the mixture in the step (4) is 0.7-0.8 micrometers; the paper is tipping base paper.
The invention has the beneficial effects that:
(1) The fruit fresh-keeping paper bag provided by the invention has good fresh-keeping effect and high utilization rate, and the fresh-keeping fruits and the non-fresh-keeping fruits are fed back well from a series of common indexes such as hardness, weightlessness rate, juice yield, soluble solids, VC, total sugar and the like; the invention has the beneficial effects of preventing the water loss of fruits, delaying the softening of fruits, preventing the decay of fruits and protecting the quality of fruits.
(2) The carbon-oxygen ratio value of the hemicellulose-based preservative paper can reach 1.25, and the hemicellulose-based preservative paper can maintain a good internal structure under high humidity, so that the hemicellulose-based preservative paper has a good modified atmosphere preservative effect.
(3) The hemicellulose-based preservative paper is not easy to disintegrate under high humidity, and can still maintain a good internal structure and maintain good barrier property.
Drawings
FIG. 1 shows the change in appearance of a sun rose kept fresh using the preservative paper of Experimental example 1 during storage period;
fig. 2 is a change in appearance of a sun rose kept fresh using the preservative paper of experimental example 2 during storage period;
FIG. 3 is a change in appearance of a sun rose during storage using the preservative paper of example 3;
fig. 4 is a change in appearance of a sun rose kept fresh using the preservative paper of experimental example 4 during storage period;
fig. 5 is a change in appearance of the sun rose during storage of control group 1;
fig. 6 is a change in appearance of the sun rose during storage of control group 2;
FIG. 7 is a graph of the result of the weight loss rate evaluation of the preservative paper;
FIG. 8 is a graph of hardness assessment results for variously stored rose sunflowers;
FIG. 9 is a graph of juice yield evaluation results of variously stored rose sunflowers;
FIG. 10 is a graph of the results of the soluble solids evaluation of variously stored rose sunflowers;
FIG. 11 is a graph of VC content assessment results for variously stored sun roses;
fig. 12 is a graph of the total sugar content evaluation results of variously stored rose sunflowers.
Detailed Description
The invention will be described in further detail with reference to the drawings and examples, but the scope of the invention is not limited to the description.
Example 1
A preparation method of hemicellulose-based fruit preservative paper comprises the following specific steps:
(1) Mixing polyvinyl alcohol (PVA) with water according to a mass ratio of 1:10, and dissolving in water bath at 90 ℃ to obtain a polyvinyl alcohol solution which is pre-stored;
(2) Dissolving and dispersing bagasse hemicellulose by using water, adding glycerol into the bagasse hemicellulose dispersion liquid, and stirring at 200r/min to prepare hemicellulose mixed liquid; the mass ratio of bagasse hemicellulose to water is 1:20; the mass fraction of glycerin in the hemicellulose mixed solution is 0.3wt%;
sequentially adding a nanocellulose suspension, an Alkyl Ketene Dimer (AKD) suspension and a montmorillonite (MMT) suspension drop by drop into a hemicellulose mixed solution, stirring for 20min at a rotating speed of 200r/min, and finally performing ultrasonic treatment in an ultrasonic instrument for 10min to remove fine bubbles to obtain a mixed solution;
the nano cellulose suspension is obtained by mixing nano cellulose with water, and the mass concentration of the nano cellulose is 0.12wt%; the Alkyl Ketene Dimer (AKD) suspension is obtained by mixing Alkyl Ketene Dimer (AKD) with water, wherein the mass fraction of the Alkyl Ketene Dimer (AKD) is 0.09wt%; the montmorillonite (MMT) suspension is obtained by mixing montmorillonite with water, wherein the mass fraction of the montmorillonite (MMT) is 0.2wt%; the mass ratio of the hemicellulose mixed solution, the nanocellulose suspension, the Alkyl Ketene Dimer (AKD) suspension and the montmorillonite (MMT) suspension is 123:2:8:4 (w/w/w);
(3) Stirring and blending the PVA solution prepared in the step (1) and the mixed solution prepared in the step (2) according to a mass ratio of 1:80 to obtain a mixture;
(4) Uniformly coating the mixture obtained in the step (3) on a quantitative 38g/m coating machine 2 The thickness of the coating is 0.7-0.8 micrometers, the paper is tipping base paper, the tipping base paper is dried on a paper quick dryer at 65 ℃ to obtain paper, and then the paper is adhered into paper bags by using an adhesive for preserving fruits.
The carbon dioxide transmittance and the oxygen transmittance of the preservative paper prepared by the embodiment are respectively as follows: 13.35cm -3 ·m -2 ·d -1 (0.1MPa) -1 、10.63cm -3 ·m -2 ·d -1 (0.1MPa) -1 The carbon-oxygen ratio value of the hemicellulose-based preservative paper is 1.25.
Example 2
A preparation method of hemicellulose-based fruit preservative paper comprises the following specific steps:
(1) Mixing polyvinyl alcohol (PVA) with water according to a mass ratio of 1:12, and dissolving in water bath at 90 ℃ to obtain a polyvinyl alcohol solution which is pre-stored;
(2) Dissolving and dispersing bagasse hemicellulose by using water, adding glycerol into the bagasse hemicellulose dispersion liquid, and stirring at 200r/min to prepare hemicellulose mixed liquid; the mass ratio of bagasse hemicellulose to water is 1:15; the mass fraction of glycerin in the hemicellulose mixed solution is 0.4wt%;
sequentially adding a nanocellulose suspension, an Alkyl Ketene Dimer (AKD) suspension and a montmorillonite (MMT) suspension drop by drop into a hemicellulose mixed solution, stirring for 20min at a rotating speed of 200r/min, and finally performing ultrasonic treatment in an ultrasonic instrument for 10min to remove fine bubbles to obtain a mixed solution;
the nano cellulose suspension is obtained by mixing nano cellulose with water, and the mass concentration of the nano cellulose is 0.14wt%; the Alkyl Ketene Dimer (AKD) suspension is obtained by mixing Alkyl Ketene Dimer (AKD) with water, wherein the mass fraction of the Alkyl Ketene Dimer (AKD) is 0.18wt%; the montmorillonite (MMT) suspension is obtained by mixing montmorillonite with water, wherein the mass fraction of the montmorillonite (MMT) is 0.4wt%; the mass ratio of the hemicellulose mixed solution, the nanocellulose suspension, the Alkyl Ketene Dimer (AKD) suspension and the montmorillonite (MMT) suspension is 124:3:9:5 (w/w/w);
(3) Stirring and blending the PVA solution prepared in the step (1) and the mixed solution prepared in the step (2) according to a mass ratio of 1:100 to obtain a mixture;
(4) Uniformly coating the mixture obtained in the step (3) on a quantitative 38g/m coating machine 2 The thickness of the coating is 0.7-0.8 micrometers, the paper is tipping base paper, the tipping base paper is dried on a paper quick dryer at 65 ℃ to obtain paper, and then the paper is adhered into paper bags by using an adhesive for preserving fruits.
The carbon dioxide transmittance and the oxygen transmittance of the preservative paper prepared by the embodiment are respectively as follows: 10.18cm -3 ·m -2 ·d -1 (0.1MPa) -1 、9.20cm -3 ·m -2 ·d -1 (0.1MPa) -1 The carbon-oxygen ratio value of the hemicellulose-based preservative paper is 1.10.
Example 3
A preparation method of hemicellulose-based fruit preservative paper comprises the following specific steps:
(1) Mixing polyvinyl alcohol (PVA) with water according to a mass ratio of 1:15, and dissolving in water bath at 90 ℃ to obtain a polyvinyl alcohol solution which is pre-stored;
(2) Dissolving and dispersing bagasse hemicellulose by using water, adding glycerol into the bagasse hemicellulose dispersion liquid, and stirring at 200r/min to prepare hemicellulose mixed liquid; the mass ratio of bagasse hemicellulose to water is 1:25; the mass fraction of glycerin in the hemicellulose mixed solution is 0.5wt%;
sequentially adding a nanocellulose suspension, an Alkyl Ketene Dimer (AKD) suspension and a montmorillonite (MMT) suspension drop by drop into a hemicellulose mixed solution, stirring for 20min at a rotating speed of 200r/min, and finally performing ultrasonic treatment in an ultrasonic instrument for 12min to remove fine bubbles to obtain a mixed solution;
the nano cellulose suspension is obtained by mixing nano cellulose with water, and the mass concentration of the nano cellulose is 0.16wt%; the Alkyl Ketene Dimer (AKD) suspension is obtained by mixing Alkyl Ketene Dimer (AKD) with water, wherein the mass fraction of the Alkyl Ketene Dimer (AKD) is 0.27wt%; the montmorillonite (MMT) suspension is obtained by mixing montmorillonite with water, wherein the mass fraction of the montmorillonite (MMT) is 0.6wt%; the mass ratio of the hemicellulose mixed solution, the nanocellulose suspension, the Alkyl Ketene Dimer (AKD) suspension and the montmorillonite (MMT) suspension is 125:3:9:5 (w/w/w);
(3) Stirring and blending the PVA solution prepared in the step (1) and the mixed solution prepared in the step (2) according to a mass ratio of 1:100 to obtain a mixture;
(4) Uniformly coating the mixture obtained in the step (3) on a quantitative 38g/m coating machine 2 The thickness of the coating is 0.7-0.8 micrometers, the paper is tipping base paper, the tipping base paper is dried on a paper quick dryer at 65 ℃ to obtain paper, and then the paper is adhered into paper bags by using an adhesive for preserving fruits.
The carbon dioxide transmittance and the oxygen transmittance of the preservative paper prepared by the embodiment are respectively as follows: 7.54cm -3 ·m -2 ·d -1 (0.1MPa) -1 、6.21cm -3 ·m -2 ·d -1 (0.1MPa) -1 The carbon-oxygen ratio value of the hemicellulose-based preservative paper is 1.21.
Example 4
A preparation method of hemicellulose-based fruit preservative paper comprises the following specific steps:
(1) Mixing polyvinyl alcohol (PVA) with water according to a mass ratio of 1:10, and dissolving in water bath at 90 ℃ to obtain a polyvinyl alcohol solution which is pre-stored;
(2) Dissolving and dispersing bagasse hemicellulose by water, adding glycerol into the bagasse hemicellulose dispersion liquid, and stirring at 300r/min to prepare hemicellulose mixed liquid; the mass ratio of bagasse hemicellulose to water is 1:20; the mass fraction of glycerin in the hemicellulose mixed solution is 0.6wt%;
sequentially adding a nanocellulose suspension, an Alkyl Ketene Dimer (AKD) suspension and a montmorillonite (MMT) suspension drop by drop into a hemicellulose mixed solution, stirring for 20min at a rotating speed of 300r/min, and finally performing ultrasonic treatment in an ultrasonic instrument for 15min to remove fine bubbles to obtain a mixed solution;
the nano cellulose suspension is obtained by mixing nano cellulose with water, and the mass concentration of the nano cellulose is 0.18wt%; the Alkyl Ketene Dimer (AKD) suspension is obtained by mixing Alkyl Ketene Dimer (AKD) with water, wherein the mass fraction of the Alkyl Ketene Dimer (AKD) is 0.36wt%; the montmorillonite (MMT) suspension is obtained by mixing montmorillonite with water, wherein the mass fraction of the montmorillonite (MMT) is 0.8wt%; the mass ratio of the hemicellulose mixed solution, the nanocellulose suspension, the Alkyl Ketene Dimer (AKD) suspension and the montmorillonite (MMT) suspension is 126:4:10:6 (w/w/w);
(3) Stirring and blending the PVA solution prepared in the step (1) and the mixed solution prepared in the step (2) according to a mass ratio of 1:120 to obtain a mixture;
(4) Uniformly coating the mixture obtained in the step (3) on a quantitative 38g/m coating machine 2 The thickness of the coating is 0.7-0.8 micrometers, the paper is tipping base paper, the tipping base paper is dried on a paper quick dryer at 65 ℃ to obtain paper, and then the paper is adhered into paper bags by using an adhesive for preserving fruits.
The embodiment prepares the preservative paper with carbon dioxide transmittance and oxygenThe transmittance is respectively as follows: 5.32cm -3 ·m -2 ·d -1 (0.1MPa) -1 、4.78cm -3 ·m -2 ·d -1 (0.1MPa) -1 The carbon-oxygen ratio value of the hemicellulose-based preservative paper is 1.11.
Sunlight rose fresh-keeping test
The sun rose is preserved by adopting the hemicellulose-based fruit preservative paper prepared in examples 1-4 as an experimental group:
1. and (3) packaging: selecting sun roses with consistent sizes, cutting hemicellulose-based fruit preservative paper, and packaging the sun roses with single fruits;
2. and (3) storage: the packaged and treated rose is stored in an environment of 25 ℃ and 86% relative humidity (86% RH).
Control group 1
The sun rose paper bag was directly stored in an environment of 25℃and 86% relative humidity (86% RH).
Control group 2
Sun rose is immersed in the mixture of step (3) of example 4 for 30 seconds and then dried in the shade at room temperature, and then stored in an environment of 25 ℃ and 86% relative humidity (86% RH).
Effect assessment test
(1) Weight loss ratio: the different treatments were numbered and stored at 25 ℃, 86% relative humidity (86% rh), weighed one by one per day, and the weight loss ratio = (mass before storage-mass after storage)/mass before storage = 100%.
(2) Hardness: 2 points were taken at the maximum transverse diameter of the middle of each fruit, measured by GY-3 durometer, peeled by a stainless steel blade for 1mm, and the hardness of the pulp tissue was measured and averaged.
(3) Juice yield: grinding cleaned sunshine rose in a mortar, centrifuging for 10min under 10000r/min, collecting supernatant, and collecting juice with juice yield= (mass before centrifugation-mass after centrifugation)/mass after centrifugation of 100%.
(4) Soluble solids: grinding the cleaned rose in a mortar, centrifuging for 10min at 6000r/min, collecting supernatant, testing sucrose concentration in the supernatant at room temperature by using a refractometer, measuring each sample for 3-5 times, and taking the average value.
(5) VC content: the VC content in the different treated rose sunshine is measured by adopting an ultraviolet spectrophotometry method: a. preparation of ascorbic acid standard solution: accurately weighing 10 mug of ascorbic acid by an analytical balance, uniformly mixing, wherein the concentration of the ascorbic acid is 100 mug/mL, respectively sucking 0.1, 0.2, 0.3, 0.4, 0.5 and 0.6mL of distilled water to be supplemented to 10.0mL, taking 10.0mL of distilled water as a blank according to the same color development operation, taking the abscissa as VC micrograms and the ordinate as a light absorption value, and obtaining a standard curve; b. determination of extinction value: measuring extinction values of standard series ascorbic acid at 243nm by taking distilled water as a blank control, taking concentration (mug/mL) of the ascorbic acid as an abscissa, and taking corresponding extinction values as an ordinate as a standard curve;
c. determination of the content of VC in the rose in sunlight: cleaning, wiping and cutting the sun roses of the examples 1-4, the control group 1 and the control group 2, respectively taking 5g of the sun roses in a mortar, adding 9mL of hydrochloric acid with the mass fraction of 1%, homogenizing and transferring the homogenates into a 50mL volumetric flask (if sediment exists, centrifuging); taking 0.2mL of extracting solution, placing the extracting solution into a 10mL colorimetric tube containing 0.4mL of hydrochloric acid with mass fraction of 10%, diluting to a scale with deionized water, taking water as a blank, and measuring the light absorption value at 243 nm; respectively sucking 0.2mL of extracting solution, 2mL of distilled water and 0.8mL of 1mol/L sodium hydroxide solution, sequentially putting into a 10mL colorimetric tube, uniformly mixing, adding 0.8mL of 10% hydrochloric acid after 15min, fixing the volume to a scale with deionized water, taking water as a blank, measuring the light absorption value at 243nm (to be treated by alkali samples), and calculating the VC content of the sunshine rose as follows:
VC(μg/g)＝(m×V total (S) )/(V 1 ×m Total (S) )
Wherein: m-the content of ascorbic acid found on the standard curve;
V total (S) -sample constant volume;
V 1 -the volume of sample solution is aspirated when measuring the extinction value;
M total (S) -weighing the weight.
(6) Determination of total sugar content: the total sugar content in the different treated rose sunflowers is measured by adopting a phenol sulfuric acid ultraviolet spectrophotometry method:
a. preparation of a total sugar standard curve: accurately weighing 20mg of glucose in a 500mL volumetric flask, adding water to a scale, respectively sucking 0.4, 0.6, 0.8, 1.0, 1.2, 1.4, 1.6 and 1.8mL of the glucose to 2.0mL by distilled water, adding 1.0mL of 6wt% phenol and 5.0mL of 98wt% concentrated sulfuric acid, shaking and cooling, standing at room temperature for 20min, measuring the absorbance at 490nm, taking 2.0mL of distilled water as blank according to the same color development operation, taking the transverse coordinates as polysaccharide micrograms, taking the longitudinal coordinates as absorbance, and obtaining a standard curve;
b. determination of sample content: sucking 2.0mL of the sample, adding 1.0mL of 6wt% phenol and 5.0mL of 98wt% concentrated sulfuric acid, shaking, cooling, standing at room temperature for 30min, and measuring the absorbance at 490 nm;
the calculation formula of the total sugar is as follows:
total sugar (%) =m 1 ×V 1 ×n/(V 2 ×m 2 ×10 6 )×100
Wherein: m is m 1 Glucose mass, μg;
n-dilution factor of the extract;
V 1 -total volume of extract, mL;
V 2 -volume of sample extract, mL.
FIGS. 1-6 are four experimental and control groups 1-2 day rose shelf life appearance changes; from the figure, it can be seen that the appearance quality of the sunshine roses in experimental examples 1-4 is not greatly changed under the storage condition of 86RH% high humidity environment, and the sunshine roses can still maintain good appearance form at the end of storage, keep good color and luster, have no decay phenomenon and are obviously superior to comparative examples 1-2.
As shown in fig. 7, which shows the evaluation result graph of the weight loss ratio of the preservative paper, the weight loss ratio of the post-harvest hemicellulose-based fruit preservative paper prepared in examples 1 to 4 is obviously lower than that of comparative examples 1 and 2 in the whole storage period, the inventive hemicellulose-based fruit preservative paper can protect the loss of sunlight rose moisture to a certain extent, examples 1 to 4 construct an air-conditioning structure system, so that the air flow reaches the balance of inlet and outlet, the loss of sunlight rose moisture can be further reduced, the weight loss data in example 4 shows that the weight loss data has a remarkable loss reducing effect, and the weight loss ratio is only 8% in 15d storage period.
As shown in fig. 8, which shows hardness evaluation results of the sun roses stored in different ways, the hardness of the experimental groups 1-4 can still be kept good when the experimental groups are stored for 15d, and the hardness reduction rate of the experimental group 4 at 15d is only 13.72% and 18.79% of that of the control group 1 and the control group 2 respectively, which indicates that the hemicellulose-based fruit preservative paper can effectively slow down softening of fruits, thereby prolonging the preservation period of the sun roses.
As shown in fig. 9 and 10, the juice yield evaluation result graphs of the sunlit roses stored in different modes and the soluble solids evaluation result graphs of the sunlit roses stored in different modes can still keep higher juice yield and soluble solids content when the experimental groups of examples 1-4 are stored for 15 days, which is important for keeping the tight and juicy taste of the sunlit roses Q; the juice yield and the soluble solids content of example 4 at 15d can still be kept at 61.82% and 13.24%, which are improved by 9% and 45.49% respectively compared with the control groups 1 and 2, showing that the hemicellulose-based fruit preservative paper prepared by the invention has good preservative effect.
As shown in fig. 11 and 12, the VC content evaluation result graphs of the sun roses stored in different manners and the total sugar content evaluation result graphs of the sun roses stored in different manners can also maintain the nutritional components of the sun roses in the experimental groups of examples 1 to 4, the VC content and the total sugar content of example 4 can still be maintained at 3.74mg/g and 15.37% respectively when the sun roses are stored for 15d, the VC content of the control groups 1 and 2 is improved by 24.00% and 34.38% compared with the VC content of the control groups 1 and 2 under the same storage conditions, the total sugar content is improved by 6.90% and 9.08%, and the VC content of the examples 1 to 4 is superior to the control groups 1 and 2.
Claims (5)
1. The preparation method of the hemicellulose-based fruit preservative paper is characterized by comprising the following specific steps of:
(1) Mixing polyvinyl alcohol with water, and dissolving in water bath at 90 ℃ to obtain a polyvinyl alcohol solution;
(2) Dissolving and dispersing bagasse hemicellulose by using water, adding glycerol, and stirring for 20min at the rotating speed of 200-300 r/min to prepare a hemicellulose mixed solution;
sequentially adding the nanocellulose suspension, the alkyl ketene dimer suspension and the montmorillonite suspension into the hemicellulose mixed liquid drop by drop, stirring for 20min at the rotating speed of 200-300 r/min, and carrying out ultrasonic treatment for 10-15 min to obtain a mixed liquid;
the nano cellulose suspension is obtained by mixing nano cellulose with water, and the mass fraction of the nano cellulose is 0.12-0.18%; the alkyl ketene dimer suspension is obtained by mixing alkyl ketene dimer with water, and the mass fraction of the alkyl ketene dimer is 0.09-0.36%; the montmorillonite suspension is obtained by mixing montmorillonite with water, and the mass fraction of the montmorillonite is 0.2-0.8%;
the mass ratio of the hemicellulose mixed solution to the nanocellulose suspension to the alkyl ketene dimer suspension to the montmorillonite suspension is 123-126:2-4:8-10:4-6;
(3) Stirring and blending the polyvinyl alcohol solution prepared in the step (1) and the mixed solution obtained in the step (2) to obtain a mixture;
(4) Uniformly coating the mixture obtained in the step (3) on a substrate with a quantitative rate of 38g/m 2 Drying at 65 ℃ to obtain hemicellulose-based fruit preservative paper.
2. The method for preparing hemicellulose-based fruit preservative paper according to claim 1, wherein the mass ratio of the polyvinyl alcohol to the water in the step (1) is 1:10-15.
3. The method for preparing hemicellulose-based fruit preservative paper according to claim 1, wherein the mass ratio of bagasse hemicellulose to water in the step (2) is 1:15-25; the mass fraction of glycerol in the hemicellulose mixed liquid is 0.3-0.6%.
4. The method for preparing hemicellulose-based fruit preservative paper according to claim 1, wherein the mass ratio of the polyvinyl alcohol solution in the step (3) to the mixed solution in the step (2) is 1:80-120.
5. The method for preparing hemicellulose-based fruit preservative paper according to claim 1, wherein the thickness of the mixture uniformly coated in the step (4) is 0.7-0.8 μm; the paper is tipping base paper.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211577085.0A CN115787355B (en) | 2022-12-09 | 2022-12-09 | Preparation method of hemicellulose-based fruit preservative paper |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211577085.0A CN115787355B (en) | 2022-12-09 | 2022-12-09 | Preparation method of hemicellulose-based fruit preservative paper |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN115787355A CN115787355A (en) | 2023-03-14 |
| CN115787355B true CN115787355B (en) | 2024-01-26 |
Family
ID=85418101
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211577085.0A Active CN115787355B (en) | 2022-12-09 | 2022-12-09 | Preparation method of hemicellulose-based fruit preservative paper |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115787355B (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108384064A (en) * | 2018-02-05 | 2018-08-10 | 广西大学 | A kind of bagasse base nano-antimicrobial preservative film and preparation method thereof |
| CN108752623A (en) * | 2018-05-04 | 2018-11-06 | 广东省生物工程研究所（广州甘蔗糖业研究所） | The preparation method of polyvinyl alcohol/bagasse nano-cellulose aerogel |
| CN109206884A (en) * | 2018-09-08 | 2019-01-15 | 中山励诺包装制品有限公司 | High transparency ventilating preservative film bag and preparation method thereof |
| CN115058914A (en) * | 2022-06-10 | 2022-09-16 | 芬欧汇川(中国)有限公司 | Coating composition for paper for food and medicine contact and preparation method thereof |
| JP2022163698A (en) * | 2021-04-14 | 2022-10-26 | 日本製紙株式会社 | Antimicrobial paper and manufacturing method thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3856976A4 (en) * | 2018-09-26 | 2022-07-13 | Greentech Global Pte, Ltd. | Biobased barrier coatings comprising polyol/saccharide fatty acid ester blends |
-
2022
- 2022-12-09 CN CN202211577085.0A patent/CN115787355B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108384064A (en) * | 2018-02-05 | 2018-08-10 | 广西大学 | A kind of bagasse base nano-antimicrobial preservative film and preparation method thereof |
| CN108752623A (en) * | 2018-05-04 | 2018-11-06 | 广东省生物工程研究所（广州甘蔗糖业研究所） | The preparation method of polyvinyl alcohol/bagasse nano-cellulose aerogel |
| CN109206884A (en) * | 2018-09-08 | 2019-01-15 | 中山励诺包装制品有限公司 | High transparency ventilating preservative film bag and preparation method thereof |
| JP2022163698A (en) * | 2021-04-14 | 2022-10-26 | 日本製紙株式会社 | Antimicrobial paper and manufacturing method thereof |
| CN115058914A (en) * | 2022-06-10 | 2022-09-16 | 芬欧汇川(中国)有限公司 | Coating composition for paper for food and medicine contact and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN115787355A (en) | 2023-03-14 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Shao et al. | Development of microcapsule bioactive paper loaded with cinnamon essential oil to improve the quality of edible fungi | |
| Palmer et al. | Respiration and ripening of banana fruit slices | |
| CN112515085A (en) | Novel preservation card and preparation method thereof | |
| Wu et al. | Novel packaging film for humidity-controlled manipulating of ethylene for shelf-life extension of Agaricus bisporus | |
| CN108841049A (en) | A kind of stalk cellulose antimicrobial preservative film and preparation method thereof | |
| CN110250263A (en) | A kind of method of fertile mandarin orange keeping-freshness storage | |
| Zhang et al. | Study on the browning and structure properties of fresh-cut Chinese water chestnut (Eleocharis tuberosa) | |
| Hosseni et al. | Management of strawberry anthracnose using plant essential oils as bio-fungicides, and evaluation of their effects on quality of strawberry fruit | |
| CN115787355B (en) | Preparation method of hemicellulose-based fruit preservative paper | |
| Zhao et al. | Preparation of chitosan/Enoki mushroom foot polysaccharide composite cling film and its application in blueberry preservation | |
| Zhong et al. | Effects of microporous packaging combined with chitosan coating on the quality and physiological metabolism of passion fruit after harvest | |
| CN105076380A (en) | Composite coating preservative solution, preparation method and method for preserving instant garlic cloves | |
| Li et al. | Fabrication of carboxymethyl chitosan/oxidized carboxymethyl cellulose composite film and its assessment for coating preservation of strawberry | |
| CN107573624A (en) | A kind of polyethylene anti-mildew fresh-keeping film and preparation method thereof | |
| Ding et al. | Effects of konjac glucan-nan/low-acyl gellan edible coatings loaded thymol-β-cyclodextrin microcapsules on postharvest blueberry | |
| Xu et al. | Application of waterborne rosin polymer coating for preserving strawberry during storage | |
| Qu et al. | Effects of melatonin on blueberry fruit quality and cell wall metabolism during low temperature storage | |
| CN107788106A (en) | A kind of nonwoven fabric base composite fresh-keeping material and preparation method thereof | |
| CN107183162A (en) | A kind of preservation method of carambola | |
| CN111084353A (en) | Dried fruit and vegetable and preparation method thereof | |
| Quezada Gallo et al. | Biopolymers used as edible coating to limit water transfer, colour degradation and aroma compound 2-pentanone lost in Mexican fruits | |
| Su et al. | Polyvinyl alcohol film with chlorine dioxide microcapsules can be used for blueberry preservation by slow-release of chlorine dioxide gas | |
| CN110226622A (en) | Lichee fresh-keeping storage practice based on space electric field | |
| Azadbakht et al. | Evaluation of ambient light and moisture, and edible coatings in different storage period, on pressurized kiwifruit antioxidant properties | |
| CN111548590B (en) | Preparation method of modified polyvinyl alcohol preservative film and modified polyvinyl alcohol preservative film |
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 | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |