CN115812782A - Edible composite coating capable of preventing peel-scraping ginger from browning and screening and color-protecting method thereof - Google Patents
Edible composite coating capable of preventing peel-scraping ginger from browning and screening and color-protecting method thereof Download PDFInfo
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- CN115812782A CN115812782A CN202211430709.6A CN202211430709A CN115812782A CN 115812782 A CN115812782 A CN 115812782A CN 202211430709 A CN202211430709 A CN 202211430709A CN 115812782 A CN115812782 A CN 115812782A
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- 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
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- 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
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- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention belongs to edible coating films, and particularly relates to an edible composite coating film for preventing peeling and ginger browning and a screening and color protecting method thereof, wherein the edible composite coating film comprises the following raw materials: the chitosan solution with the mass fraction of 1.399%, the sodium alginate solution with the mass fraction of 1.783% and the carrageenan solution with the mass fraction of 1.311%. The raw materials of the composite coating adopted by the invention are chitosan, sodium alginate and carrageenan which are all polysaccharides, and the composite coating has the characteristics of nature and degradability, and the composite coating can effectively inhibit brown stain of ginger after peeling through the functional complementation and specific proportioning combination among the components, keep good color and luster of the ginger and prevent the ginger from color change in the processing process.
Description
Technical Field
The invention belongs to edible coating films, and particularly relates to an edible composite coating film capable of preventing peeling and ginger browning and a screening and color protecting method thereof.
Background
Currently, most of the problems of browning of fresh fruits and vegetables in production are sulfite chemical single coating, preservatives and the like, and the browning of the fresh fruits and vegetables is harmful to human bodies; the single coating is researched more, but has certain defects, such as poor film forming performance, weak mechanical performance and poor preservation effect.
The ginger is the rhizome of ginger (Zingiber officinale Rosc.) belonging to Zingiber of Zingiberaceae, and modern researches show that the ginger contains various nutrient components and has bioactivity in multiple aspects such as improving digestive enzyme activity, inhibiting platelet aggregation, reducing blood lipid, resisting oxidation, preventing corrosion and inhibiting bacteria. In the processing process (peeling and slicing), the ginger is mechanically damaged, so that a series of physiological and biochemical changes such as enzymatic browning and the like can occur. Wherein the browning phenomenon is particularly prominent in the processing process of the ginger, and is one of the problems to be solved urgently.
Currently, most of the problems of browning of fresh fruits and vegetables in production are sulfite chemical single coating, preservatives and the like, and the browning of the fresh fruits and vegetables is harmful to human bodies; with the concern of food safety, the development and utilization of various sulfur-free single coating films for color protection and edible coating films are increasing. At present, a single coating film is researched more, but certain defects exist, such as poor film-forming performance and weak mechanical performance, so that the application of the coating film is limited; although the chitosan single coating has a fresh-keeping effect on the ginger, the solubility, moisture retention, viscosity, tensile strength and oxidation resistance of the chitosan single coating are poor.
Aiming at the problems of browning of ginger and poor fresh-keeping effect of a single coating, the invention provides a composite coating for inhibiting browning of peeled ginger.
Disclosure of Invention
In order to solve the problems, the invention discloses an edible composite coating for preventing peel-scraping ginger from browning, which comprises the following raw materials: the chitosan solution with the mass fraction of 1.399%, the sodium alginate solution with the mass fraction of 1.783% and the carrageenan solution with the mass fraction of 1.311%.
On the other hand, the invention also provides a color protection method of the edible composite coating film for preventing the peel-scraping ginger from browning,
the color protection method comprises the following steps:
soaking peeled ginger in the edible composite coating;
naturally drying the soaked ginger;
storing the dried ginger;
wherein the edible composite coating comprises the following raw materials: the chitosan solution with the mass fraction of 1.399%, the sodium alginate solution with the mass fraction of 1.783% and the carrageenan solution with the mass fraction of 1.311%.
Further, the soaking time is 5-10 min.
Further, the natural drying temperature is 10-30 ℃, and the storage temperature is 1-5 ℃.
The invention also provides a screening method of the edible composite coating for preventing the peeling of ginger from browning, which comprises the following steps:
determining the optimal mass fractions of chitosan, sodium alginate and carrageenan by adopting a single-factor experiment and taking the weight loss rate, the total phenol content and the browning degree of ginger as indexes;
and (3) carrying out experimental design by adopting a response surface method to obtain a response surface diagram, and analyzing and determining the optimal proportion of the mass fraction of the edible composite coating according to the response surface diagram.
Further, the step of performing experimental design by using a response surface method to obtain a response surface diagram comprises the following steps:
establishing a multiple quadratic regression model by taking the mass fraction ratio of the chitosan, the sodium alginate and the carrageenan as independent variables and the browning degree of the ginger as a response value;
and performing multiple regression analysis on the multiple quadratic regression model to obtain a response surface diagram.
Furthermore, the response surface map comprises a response surface map of the browning influence of interaction of chitosan and sodium alginate on the ginger, a response surface map of the browning influence of interaction of chitosan and carrageenan on the ginger and a response surface map of the browning influence of interaction of sodium alginate and carrageenan on the ginger.
The edible composite coating film for preventing the peel-scraping ginger from browning can be applied to storage of ginger and similar foods.
The method for screening the edible composite coating capable of preventing the peel-scraping ginger from browning can be applied to determining the optimal composite coating proportion.
The invention has the beneficial effects that:
the raw materials of the composite coating adopted by the invention are chitosan, sodium alginate and carrageenan which are all polysaccharides, and the composite coating has the characteristics of nature and degradability, and the composite coating can effectively inhibit brown stain of ginger after peeling through the functional complementation and specific proportioning combination among the components, keep good color and luster of the ginger and prevent the ginger from color change in the processing process.
The preparation method of the composite coating is simple and easy to implement, the production cost is low, the process is green, safe and pollution-free, and the obtained product is practical and convenient and has theoretical and practical significance for promoting the industrial production of the ginger.
Additional features and advantages of the invention will be set forth in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention. The objectives and other advantages of the invention will be realized and attained by the structure particularly pointed out in the written description and claims hereof as well as the appended drawings.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings of the color protection required in the description of the embodiments or the prior art will be briefly described below, and it is obvious that the drawings in the following description are some embodiments of the present invention, and other drawings can be obtained by those skilled in the art without creative efforts.
FIG. 1A is a line graph showing the effect of chitosan coating agents with different mass fractions on the weight loss rate of ginger in the present invention;
FIG. 1B shows a line graph of the influence of sodium alginate coating agents with different mass fractions on the weight loss rate of ginger in the embodiment of the invention;
fig. 1C shows a line graph of the effect of different mass fractions of carrageenan film formers on the ginger weight loss ratio in an embodiment of the present invention;
FIG. 2A is a line graph showing the effect of varying mass fractions of chitosan film coating agents on total phenolic content of ginger in an example of the present invention;
FIG. 2B is a line graph showing the effect of different mass fractions of sodium alginate film coating agents on the total phenol content of ginger in an example of the present invention;
fig. 2C shows a line graph of the effect of different mass fractions of carrageenan film formers on total phenolic content of ginger in an example of the present invention;
FIG. 3A is a line graph showing the effect of different mass fractions of chitosan film coating agents on the browning level of ginger in an example of the present invention;
FIG. 3B shows a line graph of the effect of different mass fractions of sodium alginate film coating agents on the browning level of ginger in an embodiment of the present invention;
figure 3C shows a line graph of the effect of different mass fractions of carrageenan film formers on the browning level of ginger in an example of the present invention;
FIG. 4A shows a line contour plot of the effect of chitosan interaction with sodium alginate on browning of ginger in an embodiment of the present invention;
FIG. 4B is a graph showing a response surface of chitosan interaction with sodium alginate on ginger browning in an embodiment of the present invention;
FIG. 5A shows a line contour plot of the effect of chitosan interaction with carrageenan on browning of ginger in an example of the present invention;
FIG. 5B is a graph showing the response of chitosan interaction with carrageenan on ginger browning in an example of the present invention;
FIG. 6A shows a line contour diagram of the effect of sodium alginate and carrageenan interaction on browning of ginger in an example of the present invention;
fig. 6B shows a response surface graph of the effect of sodium alginate interaction with carrageenan on ginger browning in an example of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are some, but not all, embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Aiming at the problem that although a single chitosan coating has a fresh-keeping effect on ginger, the solubility, moisture retention, viscosity, tensile strength and oxidation resistance of the chitosan coating are poor, the invention provides an edible composite coating for preventing peeling and browning of ginger to solve the problem, wherein the edible composite coating comprises the following raw materials: the chitosan solution with the mass fraction of 1.399%, the sodium alginate solution with the mass fraction of 1.783% and the carrageenan solution with the mass fraction of 1.311%.
The screening process and performance of the edible composite coating film will be described in detail with reference to specific examples.
Example 1
And determining the optimal mass fractions of the chitosan, the sodium alginate and the carrageenan by adopting a single-factor experiment and taking the weight loss rate, the total phenol content and the browning degree of the ginger as indexes.
The method comprises the following specific steps:
1.1 respectively preparing a single chitosan coating film, a single sodium alginate coating film and a single carrageenan coating film;
accurately weighing a certain amount of chitosan, and adding into distilled water at 60 ℃ to prepare chitosan solution with the concentration of 0.4%, 0.8%, 1.2%, 1.6% and 2.0%.
Accurately weighing a certain amount of sodium alginate, and adding into distilled water at 60 ℃ to prepare 0.4%, 0.8%, 1.2%, 1.6% and 2.0% chitosan solution.
Accurately weighing a certain amount of carrageenan, and adding the carrageenan into distilled water at 40 ℃ to prepare a 0.4%, 0.8%, 1.2%, 1.6% and 2.0% chitosan solution, wherein the carrageenan is more easily dissolved in the distilled water at 40 ℃.
1.2 sample evaluation index
The fresh-keeping capacity of the single coating with different mass fractions to the ginger is judged by taking the weight loss rate, the browning degree and the total phenol content as evaluation indexes, wherein the weight loss rate reflects the water loss amount of the ginger, the browning degree reflects the color change of the ginger, and phenols are one of important composition factors of the quality of the ginger, are key factors of the taste and flavor of the ginger and reflect the antioxidant activity of the ginger.
(1) Grouping: selecting peeled gingers as test materials, respectively soaking the peeled gingers into the solution prepared in 1.1 for 10min in 15 groups, taking out the gingers, naturally drying the gingers, taking the gingers soaked in distilled water for 10min as a blank control group (CK group), storing the gingers at 4 ℃ for 15 days, and measuring the weight loss rate, the browning degree and the total phenol content of each group of peeled gingers every 5 days.
(2) And (3) data determination:
the weight loss rate is determined by adopting a weighing method, the weight loss rate of the ginger is determined once every 5 days, the weight loss rate is repeated for three times, and the calculation method is as follows:
browning degree measurement the browning degree of a sample was measured by an absorbance method. Adding distilled water at 0-4 ℃ into a sample to be detected according to the mass ratio of 1 420 And (4) showing.
The total phenol content is measured by the following steps:
1) Establishment of a Standard Curve
Placing 0, 0.25, 0.50, 0.75, 1.0, 1.25, 1.50mL of 0.1mg/mL gallic acid standard solution into 25mL volumetric flasks respectively, adding 4.5mL of Fulin phenol reagent respectively, mixing, standing for 30s, adding 9mL 10% Na 2 CO 3 The volume is determined to be 25mL, the mixture is placed for 2h in a dark place, a 0 sample is taken as a blank, and the absorbance is measured at the wavelength of 760 nm.
2) Sample assay
Grinding 5g of fresh-cut ginger in an ice bath, dissolving the fresh-cut ginger in 60% ethanol, fixing the volume in a 50mL volumetric flask, extracting for 2h, filtering, taking 10mL of filtrate, and fixing the volume to 25mL for later use. 1mL of the treatment solution was taken into a 25mL volumetric flask and the other steps were established according to the standard curve. The total phenol content calculation formula is as follows:
total phenol content (μ g/g) = standard concentration x sample extract final volume x dilution release times ÷ sample mass substituted into standard curve
1.3Box-Beheken test
Based on a single-factor test, L is designed by taking carrageenan, chitosan and sodium alginate as factors 9 (3 3 ) Orthogonal experiment, which is to optimize and compound a single coating film, and obtain the best color protection effect by taking the most important color protection indexes (brown degree, weight loss rate and total phenol content) of ginger as the measurement indexes, wherein the orthogonal experiment design is shown in table 1.
TABLE 1 Box-Beheken test factors and levels
| Level of | Chitosan | Sodium alginate | Carrageenan |
| -1 | 1.2 | 1.6 | 1.2 |
| 0 | 1.6 | 2.0 | 1.6 |
| 1 | 2.0 | 2.4 | 2.0 |
1.4 data processing
Performing single-factor analysis of variance and mapping on the data by using Graphpad Prism 8.0 in the single-factor experimental data; the quadrature experimental data was analyzed with software SPSS 23.0.
1.5 test results:
the weight loss rate of ginger is shown in fig. 1A-1C, and the weight loss rates of ginger processed by three different single coating films are reduced to different degrees; wherein, in the chitosan group, the fresh-keeping effect of chitosan with the concentration of 1.6 percent and 2.0 percent on ginger is similar (P is less than 0.05); in the sodium alginate group, the sodium alginate with the concentration of 2.0 percent has the best fresh-keeping effect on the ginger; in the carrageenans, the fresh-keeping effect of 1.2%, 1.6% and 2.0% carrageenans on ginger is similar (P is less than 0.05).
The test results of the ginger total phenol content are shown in fig. 2A-2C, and the ginger total phenol content is reduced to different degrees by three different single coating treatments, wherein the total phenol content of ginger is higher (P < 0.05) in the chitosan group under the treatment of chitosan with the concentration of 1.6% and 2.0%; in the sodium alginate group, the total phenol content of ginger is higher under the treatment of sodium alginate with the concentration of 2.0 percent; in the carrageenin group, the total phenol content of ginger is higher (P is less than 0.05) under the treatment of carrageenin with the concentration of 1.2 percent, 1.6 percent and 2.0 percent.
The results of the ginger browning degree test are shown in fig. 3A-3C, the browning degree of the ginger processed by three different single coating films is in an increasing state along with the increase of the storage period, wherein in the chitosan group, chitosan with the concentration of 1.6% has the best color protection effect on the ginger; in the sodium alginate group, the color protecting effect of 1.6 percent and 2.0 percent of sodium alginate on ginger is similar (P is less than 0.05); in the carrageenans, the color protection effect of 1.2%, 1.6% and 2.0% carrageenans on ginger is similar (P < 0.05).
Example 2
2.1 according to the single-factor test result, taking 3 single coating films of chitosan, sodium alginate and carrageenan which have obvious influence on the browning degree, the weight loss rate and the total phenol content of the ginger as independent variables, taking the browning degree as a response value (Y), and designing a three-factor three-level response surface test by using Design-Expert8.0.6 software, wherein the test Design and the result of the response surface are shown in Table 2.
Table 2 response surface test design and results
2.2 model and analysis of variance
The variance analysis of the experimental data is performed by Design-expert8.0.6 software, and the results are shown in Table 3.
TABLE 3 analysis of variance results
The regression model equation between each factor and the response value is obtained as follows:
Y＝0.2776+0.0706A+0.0537B+0.0431C-0.0560AB+0.0168AC-0.865BC+0.0886A 2 +0.1328B 2 +0.0566C 2 。
the P value of the regression model is 0.0001, which indicates that the established regression model is significant; coefficient of determination R of the regression model established 2 The value is 0.9711, which shows that the measured value of the ginger browning degree is well fitted with the predicted value, and the model can be used for predicting the influence of chitosan, sodium alginate and carrageenan with different concentrations on the fresh ginger browning degree; the influence of the quadratic term in the model on the response value is extremely significant (P)<0.01 The influence of other items on the response value does not reach a remarkable level, which indicates that interaction possibly exists between single coating films with different concentrations, and the single linear relation is not achieved; the influence of each factor on the response value can be evaluated by the F value in the analysis of variance, and the larger the F value is, the influence on the response value is shownThe more pronounced the noise, the order of the effect of each single coating on the browning level of fresh ginger is: chitosan>Sodium alginate>Carrageenan.
2.3 response surface analysis
And performing multiple regression analysis on the test result by adopting Design-expert8.0.6 software to obtain a response surface of the single coating film of chitosan (A), sodium alginate (B) and carrageenan (C) for the interactive influence on the browning degree of the fresh ginger, wherein the results are shown in fig. 4A, fig. 4B, fig. 5A, fig. 5B, fig. 6A and fig. 6B.
Fig. 4A and 4B are a contour line and a response surface diagram of the influence of interaction of chitosan and sodium alginate on ginger browning, from which it can be seen that the degree of change of the curve gradient of the axis a is greater than that of the curve gradient of the axis B, which indicates that the influence degree of chitosan on peeling ginger browning is greater than that of sodium alginate.
Fig. 5A and 5B are contour lines and response surface diagrams of the influence of chitosan and carrageenan interaction on ginger browning, from which it can be seen that the influence of chitosan on peeling ginger browning is greater than that of carrageenan, and the elliptical contour lines indicate that the interaction of chitosan and carrageenan is significant.
Fig. 6A and 6B are contour lines and response surface diagrams of the influence of interaction of sodium alginate and carrageenan on ginger browning, and response surface results show that the influence degree of sodium alginate on peeling ginger browning is greater than that of carrageenan, and the contour lines of interaction of chitosan and sodium alginate are elliptical, which shows that the interaction of chitosan and sodium alginate on peeling ginger browning is significant.
The above results are consistent with the analysis of variance results: the magnitude order of the influence of the three factors on the response value is as follows: the chitosan, the sodium alginate and the carrageenan have the most obvious interaction.
2.4 according to the response surface test, the optimal formula of the composite coating film is 1.399% of A-chitosan, 1.783% of B-sodium alginate and 1.311% of C-carrageenan, and the browning degree is predicted to be 0.230 under the condition. Selecting optimized process parameters: the verification test is carried out on 1.399% of chitosan, 1.783% of sodium alginate and 1.311% of carrageenan, the average value of the browning degree of the peeled ginger measured by storing for 15 days at 4 ℃ is 0.232, and the degree of fitting with the predicted value is good. The process optimized by the response surface analysis method can effectively inhibit brown stain of the ginger after peeling, keep good color of the ginger and reliably have strong practical value.
Example 3
3.1 preparing an edible composite coating according to the composite coating formulation determined in example 2, the specific steps are as follows:
accurately weighing a certain amount of chitosan, sodium alginate and carrageenan, respectively placing the chitosan, sodium alginate and carrageenan into distilled water at 60 ℃, 60 ℃ and 40 ℃ to respectively prepare a chitosan solution with the mass fraction of 1.399%, a sodium alginate solution with the mass fraction of 1.783% and a carrageenan solution with the mass fraction of 1.311%;
mixing a chitosan solution with the mass fraction of 1.399%, a sodium alginate solution with the mass fraction of 1.783% and a carrageenan solution with the mass fraction of 1.311% to obtain the edible composite coating.
And (3) carrying out color protection on the ginger by using the composite coating film prepared in the step (3.1), wherein the specific color protection method comprises the following steps:
soaking the peeled ginger in the edible composite coating;
naturally drying the soaked ginger;
and storing the dried ginger.
Example 4 the edible composite coating film prepared in 3.1 of example 3 was color-protected according to the following procedure:
soaking peeled rhizoma Zingiberis recens in the edible composite coating for 5min;
naturally drying the soaked ginger at the temperature of 30 ℃;
storing the dried ginger at 5 ℃.
Example 5 the edible composite coating film prepared in 3.1 of example 3 was color-protected according to the following procedure:
soaking peeled rhizoma Zingiberis recens in the edible composite coating for 10min;
naturally drying the soaked ginger at the temperature of 10 ℃;
storing the dried ginger at 1 ℃.
Example 6 the edible composite coating film prepared in 3.1 of example 3 was color-protected according to the following procedure:
soaking peeled rhizoma Zingiberis recens in the edible composite coating for 8min;
naturally drying the soaked ginger at the temperature of 20 ℃;
storing the dried ginger at 3 ℃.
Example 7 differs from example 4 in that the soaking time was 15min.
Example 8 differs from example 4 in that the soaking time was 2min.
Example 9 differs from example 4 in that the drying temperature is 35 ℃.
Example 10 differs from example 4 in that the drying temperature is 5 ℃.
Example 11 differs from example 4 in that the storage temperature was 8 ℃.
Example 12 differs from example 4 in that the storage temperature was-5 ℃.
The peeled gingers protected in examples 4-12 were measured for weight loss, total phenol content and browning after 15 days, and the results are shown in table 4:
TABLE 4 storage Effect of ginger under different color protection conditions
Test example 1
Chitosan coating films with the mass fraction of 1.6% and 2.0%, sodium alginate coating films with the mass fraction of 2.0%, carrageenan coating films with the mass fraction of 1.2%, 1.6% and 2.0% and the edible composite coating film prepared by 3.1 in example 3 were subjected to performance tests, and the tested performances included: the solubility, moisture retention, viscosity and oxidation resistance are specifically prepared as follows:
1. solubility test
Accurately weighing a quantitative sample, placing the quantitative sample in a beaker filled with 100mL of deionized water, stirring the sample in a constant-temperature water bath kettle at 37 ℃ at a rotating speed of 300rpm until the sample is completely dissolved, recording the time (t, min) when the sample is completely dissolved and the dissolved mass (P, g/min) in unit time to reflect the solubility of the sample, and taking the average value of three parallel measurements as a result. The calculation formula is as follows: p = m/t, where P represents the mass dissolved per unit time (i.e. the solubility), m represents the mass dissolved, and t represents the time of dissolution.
2. Experiment of moisture retention
Accurately weighing 0.5g of a 10% water sample, putting the sample into a wide-mouth weighing bottle, and putting the weighing bottle into a dryer filled with silica gel in advance.
Rh％＝100×H n /H 0
Wherein H o 、H n The weight of water in the sample was measured before and after 48 hours.
3. Viscosity measurement
The viscosity of the sample was measured using a viscometer. The prepared membrane solution was placed in a viscometer, three times for each sample and averaged. The viscosity unit is Pa · s.
4 DPPH radical scavenging Rate experiments
And (3) determining the DPPH free radical scavenging capacity of the sample by using a DPPH free radical scavenging capacity detection kit.
The standard curve preparation comprises dissolving Trolox (water-soluble vitamin E) powder as standard in 2mL of anhydrous methanol to obtain 0.5mg/mL (Trolox) standard solution, and diluting with anhydrous methanol to 5 μ g/mL, 10 μ g/mL, 15 μ g/mL, 20 μ g/mL, and 25 μ g/mL respectively, and substituting into reference table 5.
TABLE 5
| Standard substance concentration (mug/mL) | 0 | 5 | 10 | 15 | 20 | 25 |
| Standard solution (mu L) | 400 | 400 | 400 | 400 | 400 | 400 |
| Working fluid (mu L) | 600 | 600 | 600 | 600 | 600 | 600 |
The extracted samples were taken as per Table 6 and the corresponding reagents were added to a 1.5mL centrifuge tube.
TABLE 6
| Control tube | Measuring tube | Blank tube | |
| Sample (μ l) | 400 | 400 | |
| 80% methanol (μ L) | 600 | 400 | |
| Working fluid (mu L) | 600 | 600 |
Adding the mixture, uniformly mixing, standing at 25 ℃ in the dark for 30min, centrifuging at 4000r/min for 5min, and measuring the absorbance of each tube at the wavelength of 517 nm. The absorbance values of the blank tube, the control tube and the measuring tube are respectively recorded as A empty, A pair and A measuring. The absorbance values of the control tube and the blank tube were measured only once and the average value of 3 replicates was taken. The calculation formula is as follows:
sample DPPH free radical scavenging ability (mu gTrolox/g fresh weight) = substituting standard curve to obtain concentration equivalent to Trolox x total volume of extract (mL) ÷ sample fresh weight (g) × dilution factor
5.ABTS + Radical scavenging rate experiment
And (3) determining the free radical scavenging ability of the sample by using an ABTS (2, 2' -biazonitrogen-bis-3-ethylbenzothiazoline-6-sulfonic acid) free radical scavenging ability detection kit.
And (3) preparing a standard curve: 10mM Trolox standard solution is diluted by distilled water into the following components: standard curves were prepared at 0.1mM, 0.2mM, 0.4mM, 0.8mM, and 1.0 mM. The corresponding reagents were added to a 1.5mL centrifuge tube in the manner described in Table 7.
TABLE 7
Preparation of reagent IV application liquid: immediately before use, enzyme solution: and (3) preparing a reagent four application solution according to the volume ratio of the buffer solution = 1. The extracted samples were processed as described in Table 8, and the corresponding reagents were added to a 1.5mL centrifuge tube.
TABLE 8
| Blank hole | Standard hole | Assay well | |
| Distilled water (mu L) | 10 | ||
| Trolox standard solutions (μ L) of |
10 | ||
| Sample to be tested (μ L) | 10 | ||
| Reagent four application liquid (mu L) | 20 | 20 | 20 |
| ABTS working solution (mu L) | 170 | 170 | 170 |
Adding, mixing, reacting at room temperature for 6min, and reading OD value A of each well with a microplate reader at wavelength of 405 nm. Blank tube, control tube and assay tube absorbance values were recorded as a blank, a pair and a assay, respectively. The control tube and the blank tube are measured only once, and the absorbance values of the measurement tube are averaged by 3 parallels. The calculation formula is as follows.
The ABTS free radical scavenging capacity (mmol/g) = substituting sample into standard curve to obtain concentration corresponding to Trolox ÷ extract mass fraction
And (3) additionally, peeling ginger, placing the peeled ginger in the coating film, storing the ginger by adopting the color protection method in the embodiment 4, and measuring the weight loss rate, the total phenol content and the browning degree of the ginger after 15 days. The measurement results are shown in table 9.
6. The weight loss rate, the browning degree and the total phenol content were measured by the same method as in example 1.2.
TABLE 9
As can be seen from the above table, the edible composite coating provided by the invention is far higher than a single coating in terms of DPPH removing capacity, ABTS removing capacity, total phenol content and browning degree, and the solubility, moisture retention and viscosity are higher than those of the single chitosan and sodium alginate coatings because a plurality of coating agents are added, the solubility of the composite coating is slightly lower than that of the single chitosan and sodium alginate coatings, but the moisture retention of the composite coating is better than that of the single chitosan and sodium alginate coatings; the viscosity of the composite coating is lower than that of a part of single coating, so that the composite coating is fully dissolved and has better uniformity; in conclusion, the performance of the composite coating film is optimal.
Although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (10)
1. The edible composite coating capable of preventing peel peeling and ginger browning is characterized by comprising the following raw materials: the chitosan solution with the mass fraction of 1.399%, the sodium alginate solution with the mass fraction of 1.783% and the carrageenan solution with the mass fraction of 1.311%.
2. A color protection method of an edible composite coating for preventing peel-scraping ginger from browning is characterized in that,
the color protection method comprises the following steps:
soaking peeled ginger in the edible composite coating;
naturally drying the soaked ginger;
storing the dried ginger;
the edible composite coating comprises the following raw materials: the chitosan solution with the mass fraction of 1.399%, the sodium alginate solution with the mass fraction of 1.783% and the carrageenan solution with the mass fraction of 1.311%.
3. The method for protecting the color of the edible composite coating film for preventing the browning of ginger peel peeling according to claim 2,
the soaking time is 5-10 min.
4. The method for protecting the color of the edible composite coating film for preventing the browning of ginger peel peeling according to claim 2,
the natural drying temperature is 10-30 ℃, and the storage temperature is 1-5 ℃.
5. A method for screening the edible composite coating film for preventing the browning of the peeled ginger according to claim 1, wherein the screening method comprises the following steps:
determining the optimal mass fractions of chitosan, sodium alginate and carrageenan by adopting a single-factor experiment and taking the weight loss rate, the total phenol content and the browning degree of the ginger as indexes;
and (3) carrying out experimental design by adopting a response surface method to obtain a response surface diagram, and analyzing and determining the optimal proportion of the mass fraction of the edible composite coating according to the response surface diagram.
6. The method for screening the edible composite coating film for preventing the browning of the peeled ginger according to claim 5,
the response surface graph obtained by adopting the response surface method to carry out experimental design comprises the following steps:
establishing a multiple quadratic regression model by taking the mass fraction ratio of the chitosan, the sodium alginate and the carrageenan as independent variables and the browning degree of the ginger as a response value;
and performing multiple regression analysis on the multiple quadratic regression model to obtain a response surface diagram.
7. The method for screening the edible composite coating film for preventing the browning of the peeled ginger according to claim 6,
the response surface images comprise a response surface image of the browning influence of interaction of chitosan and sodium alginate on the ginger, a response surface image of the browning influence of interaction of chitosan and carrageenan on the ginger and a response surface image of the browning influence of interaction of sodium alginate and carrageenan on the ginger.
8. Use of the edible composite coating according to claim 1 for preventing browning of peeled ginger in the storage of ginger and the like.
9. Use of the edible composite coating for protecting the color of ginger peel, as claimed in any one of claims 2 to 4, for storing ginger and the like.
10. Use of the method for screening edible composite coating for preventing ginger from browning by peeling as claimed in any one of claims 5 to 7 in determining an optimal composite coating ratio.
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|---|---|---|---|---|
| CN101473870A (en) * | 2009-01-16 | 2009-07-08 | 山东农业大学 | Film-coating fresh-keeping technique fresh cut ginger |
| CN103431037A (en) * | 2013-08-23 | 2013-12-11 | 内蒙古农业大学 | Preservation method for fresh-cut potatoes |
| CN103843882A (en) * | 2014-03-14 | 2014-06-11 | 山东鲁商物流科技有限公司 | Edible fruit and vegetable film coating agent and preparation method thereof |
| CN112753759A (en) * | 2020-12-30 | 2021-05-07 | 江苏大学 | Preparation method and application of composite fresh-keeping film coating agent for relieving browning of fresh-cut apples |
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|---|---|---|---|---|
| CN101473870A (en) * | 2009-01-16 | 2009-07-08 | 山东农业大学 | Film-coating fresh-keeping technique fresh cut ginger |
| CN103431037A (en) * | 2013-08-23 | 2013-12-11 | 内蒙古农业大学 | Preservation method for fresh-cut potatoes |
| CN103843882A (en) * | 2014-03-14 | 2014-06-11 | 山东鲁商物流科技有限公司 | Edible fruit and vegetable film coating agent and preparation method thereof |
| CN112753759A (en) * | 2020-12-30 | 2021-05-07 | 江苏大学 | Preparation method and application of composite fresh-keeping film coating agent for relieving browning of fresh-cut apples |
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