CN116035064A - Fruit fresh-keeping card and preparation method thereof - Google Patents
Fruit fresh-keeping card and preparation method thereof Download PDFInfo
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- CN116035064A CN116035064A CN202211702928.5A CN202211702928A CN116035064A CN 116035064 A CN116035064 A CN 116035064A CN 202211702928 A CN202211702928 A CN 202211702928A CN 116035064 A CN116035064 A CN 116035064A
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Images
Classifications
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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
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/152—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O ; Elimination of such other gases
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B27/00—Layered products comprising a layer of synthetic resin
- B32B27/12—Layered products comprising a layer of synthetic resin next to a fibrous or filamentary layer
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B27/00—Layered products comprising a layer of synthetic resin
- B32B27/36—Layered products comprising a layer of synthetic resin comprising polyesters
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B29/00—Layered products comprising a layer of paper or cardboard
- B32B29/06—Layered products comprising a layer of paper or cardboard specially treated, e.g. surfaced, parchmentised
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B5/00—Layered products characterised by the non- homogeneity or physical structure, i.e. comprising a fibrous, filamentary, particulate or foam layer; Layered products characterised by having a layer differing constitutionally or physically in different parts
- B32B5/02—Layered products characterised by the non- homogeneity or physical structure, i.e. comprising a fibrous, filamentary, particulate or foam layer; Layered products characterised by having a layer differing constitutionally or physically in different parts characterised by structural features of a fibrous or filamentary layer
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B9/00—Layered products comprising a layer of a particular substance not covered by groups B32B11/00 - B32B29/00
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B9/00—Layered products comprising a layer of a particular substance not covered by groups B32B11/00 - B32B29/00
- B32B9/04—Layered products comprising a layer of a particular substance not covered by groups B32B11/00 - B32B29/00 comprising such particular substance as the main or only constituent of a layer, which is next to another layer of the same or of a different material
- B32B9/047—Layered products comprising a layer of a particular substance not covered by groups B32B11/00 - B32B29/00 comprising such particular substance as the main or only constituent of a layer, which is next to another layer of the same or of a different material made of fibres or filaments
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B2262/00—Composition or structural features of fibres which form a fibrous or filamentary layer or are present as additives
- B32B2262/02—Synthetic macromolecular fibres
- B32B2262/0223—Vinyl resin fibres
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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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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
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- Ceramic Engineering (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
A fruit fresh-keeping card and its preparation method, put 1-MCP powder in the middle of nanofiber membrane layer and double-sided tape layer, form 1-MCP fresh-keeping card layer; embedding essential oil into a carrier by using a diblock copolymer as the carrier to form a nano micelle solution loaded with the essential oil, and then adsorbing the nano micelle solution by using food-grade paper and juxtaposing the nano micelle solution to be dried to be used as an essential oil fresh-keeping clamping layer; finally, the 1-MCP fresh-keeping card layer is attached to the essential oil fresh-keeping card layer to form the fruit fresh-keeping card.
Description
Technical Field
The invention belongs to the technical field of preservation, and relates to a fruit preservation card and a preparation method thereof.
Background
The existing food preservation mainly comprises a plurality of methods of placing a drying agent or deoxidizing agent in a packaging box, storing at low temperature, storing in an air-conditioning mode and preserving chemically, but the methods have certain disadvantages: for example, although the disease occurrence can be slowed down to a great extent and a certain aim of corrosion prevention and fresh keeping is achieved, the infection of pathogenic microorganisms to fruits can not be completely prevented, especially the bacteria which can still reproduce at low temperature (0 ℃) such as Botrytis cinerea, alternaria Nees, penicillium and the like; children are easy to eat by mistake to cause poisoning; or during transportation, if the drying bag is damaged, the content leaks out to pollute food and can not be eaten; the low temperature storage conditions cause structural damage to some foods; the cost is high or the chemical reagent generates monomer migration and chemical residue to cause harm to human body. Therefore, it is necessary to find a safe and reliable fresh-keeping method.
Plant Essential Oils (EOs) are of interest as natural preservatives for their non-toxic and antibacterial properties and are increasingly used for food preservation, especially in highly perishable fruits. In the process of storing fruits and vegetables, the treatment mode of the plant essential oil mainly comprises fumigation spraying and soaking. The method has advantages and disadvantages, the essential oil component is directly acted on the surfaces of the fruits and vegetables in the spraying treatment and the soaking treatment, the contact area between the essential oil and the fruits and vegetables in the soaking treatment is large, the staged sterilization effect is relatively good, and the method can cause phytotoxicity. Because the antibacterial and antiseptic effect of the single essential oil is poor, the essential oil is insoluble in water, so that the antibacterial and antiseptic product of the plant essential oil on fruits and vegetables is not easy to operate, has short lasting time (the antibacterial and antiseptic effect is reduced), has large application concentration and potential toxicity, is not easy to clean and the like.
The method has the advantages that the cinnamon essential oil with the efficient antibacterial effect and the 1-MCP preservative with the optimal ethylene inhibition effect are combined to prepare the multi-effect fruit preservative card, so that the sustained and controlled release capacity of active ingredients can be effectively improved, the controlled release can be carried out through environmental responsiveness, the total concentration of the effect is controlled, and the potential toxicity of the essential oil is reduced; the active ingredients are fixedly loaded on the paper base, the total action amount can be controlled by the cutting area, different essential oils are loaded, and the fresh-keeping requirements of the fresh-keeping card on different fruits can be easily replaced and adjusted.
Disclosure of Invention
The technical problems to be solved are as follows: the invention aims at the technical problems and provides a fruit fresh-keeping card and a preparation method thereof,
the technical scheme is as follows: a method for preparing fruit fresh-keeping card comprises placing 1-MCP (cyclodextrin clathrate) powder between nanofiber membrane layer and double-sided adhesive paper layer to form 1-MCP fresh-keeping card layer; embedding essential oil into a carrier by using a diblock copolymer as the carrier to form a nano micelle solution loaded with the essential oil, and then adsorbing the nano micelle solution by using food-grade paper and juxtaposing the nano micelle solution to be dried to be used as an essential oil fresh-keeping clamping layer; finally, the 1-MCP fresh-keeping card layer is attached to the essential oil fresh-keeping card layer to form the fruit fresh-keeping card.
The method specifically comprises the following steps: (1) cutting double-sided adhesive paper into square paper sheets; (2) Uniformly coating 1-MCP powder on one side of double-sided adhesive paper; (3) Attaching a PVA nanofiber membrane to double-sided adhesive paper on the same side of the 1-MCP powder to form a 1-MCP fresh-keeping card layer; (4) Adsorbing essential oil on the food-grade paper card, and drying the food-grade paper card to serve as an essential oil fresh-keeping card layer; (5) And attaching the 1-MCP fresh-keeping card layer to the essential oil fresh-keeping card layer to form the multi-effect fruit fresh-keeping card.
The double-sided offset paper is PET-based double-sided offset paper.
The food grade paper is at least one of activated carbon fiber paper or high polymer absorbent paper.
The essential oil is cinnamon essential oil, and the diblock copolymer is at least one of PEG-PCL, PEG-PLGA or PEG-PLA.
The preparation method of the nano micelle solution comprises the steps of fully dissolving the diblock copolymer in dichloromethane, continuously stirring until the diblock copolymer is completely dissolved, adding cinnamon essential oil, stirring again to obtain a uniformly dispersed mixed solution, then dripping deionized water under the condition of continuous stirring, continuously stirring after the dripping is completed, filtering by using a water phase filter membrane, and standing to obtain the nano micelle solution loaded with the essential oil.
The dosage of the PEG-PCL copolymer is 0.1-10 g, the dosage of the dichloromethane solvent is 2-6mL, and the dosage of the essential oil is 100-300 mu L calculated by 2-6mL of nano essential oil micelle particle solution.
The stirring speed of the solution is 1-3000 r/min in the whole process of preparation, the first stirring time is 0.1-10h, the second stirring time is 0.1-5h, the third stirring time is 0.1-10h, and the fourth stirring time is 0.10h.
The specification of the water phase filter membrane is 0.1-100 μm; the deionized water is added at the rate of 0.1-20 mL/h, and the added volume is 0.1-60 mL.
The fruit fresh-keeping card is prepared by the scheme.
The invention adopts the sustained and controlled release material to prepare the fresh-keeping card, utilizes a safe and nontoxic segmented copolymer with good biocompatibility as a carrier, embeds essential oil molecules in carrier molecules and forms nano micelle solution, improves the water dispersibility and stability of the essential oil, and adopts the nano technology to wrap the active ingredients of the essential oil, thereby better realizing environmental responsiveness and sustained and controlled release effect under storage conditions. The PVA nanofiber membrane covered on the surface of the 1-MCP powder is used as a controlled release layer by adopting an electrostatic spinning technology, so that the quick volatilization of the inclusion compound of the 1-MCP gas under the high humidity condition is prevented, and the active ingredients can be timely released under the high humidity environment to play a role in inhibiting the quick maturation of fruits and vegetables.
The beneficial effects are that: the invention uses a safe and nontoxic copolymer with good biocompatibility as a carrier, embeds essential oil molecules in carrier molecules and forms nano micelle solution, thereby solving the problems of insoluble water and volatile essential oil. The nano micelle solution has high embedding rate, small particle size, good stability and sustained release performance, simple preparation process and can be used for large-scale production. When the fresh-keeping card is prepared, the PVA nanofiber membrane covered on the surface can prevent the fresh-keeping card from losing effectiveness caused by volatilization of the 1-MCP under normal environmental conditions, and can dynamically correspond to a humidity environment, for example, the release speed of the 1-MCP can be regulated by the difference of water holding capacity of the speed control membrane under the action of storage conditions or respiration of fruits and vegetables, so that the fresh-keeping effect is achieved. The 1-MCP and the essential oil cooperate, and the fresh-keeping effect of the fruits and vegetables can be improved, the transportation radius can be enlarged, and the quality of the fruits and vegetables can be improved by a micelle, a film layer and other controlled release methods.
Drawings
Fig. 1 is a schematic diagram of a multi-effect fruit preservation card;
FIG. 2 electrospun PVA film;
FIG. 3 inhibition of key pathogenic bacteria of peach by essential oils, wherein a is Alternaria fruit and b is Alternaria alternata;
FIG. 4 shows the fresh-keeping effect of different essential oils on peaches, wherein a is the fresh-keeping effect of the peaches, b is the decay rate, c is the weight loss rate, and d is the soluble solid;
FIG. 5 shows the fresh-keeping effect of different essential oils on loquat, wherein a is the fresh-keeping effect of loquat, b is the decay rate, c is the weightlessness rate, and d is the cell membrane permeability;
FIG. 6 shows the preservation effect of different essential oils on waxberries, wherein a is the preservation effect of the waxberries, b is the decay rate, c is the soluble solid, and d is the cell membrane transmittance;
FIG. 7 is a graph showing the decay index of the pearl oil apricot of the group of example 1, the group of comparative examples 1-2 and the control group over time;
FIG. 8 is a graph comparing the weight loss rate of pearl oil apricots of the example 1 group, the comparative examples 1-2 and the control group with time;
FIG. 9 is a graph comparing the hardness of the pearl oil apricots of the example 1 group, the comparative examples 1-2 and the control group with time.
Detailed Description
The present invention will be described in detail with reference to specific examples, wherein the exemplary embodiments of the present invention and the descriptions thereof are provided for the purpose of illustrating the present invention, but are not to be construed as limiting the present invention.
Example 1
The fresh-keeping effect of different essential oils on fruits. The antibacterial effect of the peach, loquat and waxberry is measured by adopting different essential oils, the peach is taken as an example, the key pathogenic bacteria are measured by adopting a flat plate method, and the antibacterial efficiency is calculated by using a antibacterial zone. And (3) placing different essential oils in peaches, loquats, waxberries and apricots, and measuring the influence of the essential oils on the rotting rate and the effect of the essential oils on the fresh-keeping effect of the fruits.
Example 2
A multi-effect fruit preservation card comprising: 1-MCP and PVA nanofiber membrane layer, cinnamon essential oil and PEG 2k -PCL 5k A layer. The cinnamon essential oil nano micelle solution is prepared by the following specific steps: 100mg of block copolymer PEG 2k -PCL 5k Dissolved in 3mL of dichloromethane and stirred constantly at 500rpm at room temperature until PEG 2k -PCL 5k After complete dissolution, 100mg of cinnamon essential oil was slowly added to the solution, stirring was continued to disperse it uniformly, the remaining dichloromethane was removed by purging with nitrogen, and then 2mL of ultra pure water was added dropwise to the solution at a rate of 1mL/h with a syringe pump and stirring was continued. Finally, adding 3mL of ultrapure water into the solution, and filtering with a 0.45 μm filter membrane to obtain PEG loaded with cinnamon essential oil 2k -CEO-PCL 5k A nano-micelle solution. Cutting double-sided adhesive paper into square paper sheets with certain specification and size, uniformly smearing 1-MCP powder preservative on one side of the double-sided adhesive paper, and attaching PVA nanofiber membranes on the double-sided adhesive paper on the same side of the 1-MCP powder to form a 1-MCP preservative card layer; selecting food-grade paper with certain thickness and good water absorbability, cutting into cards with certain area, preparing nano micelle solution loaded with cinnamon essential oil as essential oil preservative, and taking the food-grade paper cards as essential oil preservative layers by adsorbing the essential oil preservative and then drying the food-grade paper cards; and attaching the 1-MCP fresh-keeping card layer in the first step to the essential oil fresh-keeping card layer in the second step to form the multi-effect fruit fresh-keeping card. The 1-MCP fresh-keeping card layer and one or more essential oil fresh-keeping card layers for different types of fruits are compounded to form the multi-effect fruit fresh-keeping card.
Comparative example 1
1-MCP fresh-keeping card layer includes: 1-MCP powder, PVA nanofiber membrane.
The preparation method of the 1-MCP fresh-keeping card layer comprises the following steps: cutting double-sided adhesive paper into square paper sheets with certain specification, uniformly smearing 1-MCP powder preservative on one side of the double-sided adhesive paper, and attaching PVA nanofiber membrane to the double-sided adhesive paper on the same side of the 1-MCP powder to form a 1-MCP preservative card layer.
Comparative example 2
Essential oil fresh-keeping clamping layer and bagThe method comprises the following steps: cinnamon essential oil, PEG 2k -PCL 5k A block copolymer.
The essential oil fresh-keeping card layer is prepared by adopting the following specific steps: selecting food-grade paper with certain thickness and good water absorbability, cutting the paper into square cards with certain specification and size, preparing nano micelle solution loaded with cinnamon essential oil as an essential oil preservative, and adsorbing the essential oil preservative on the food-grade paper cards and drying the food-grade paper cards to be used as an essential oil preservative card layer.
Example 3
The fresh-keeping cards obtained in example 1 and comparative examples 1 to 2 were subjected to storage comparative tests, specifically as follows: pearl oil apricot is used as an experimental object. The apricot fruits are harvested in the commodity mature period, no processing is performed, and fruits with uniform size and color and no obvious mechanical damage and plant diseases and insect pests are selected for research. Fruits were randomly divided into 4 groups of 120 fruits each. Every 8 apricots were randomly placed in a clear commercial plastic box. The fresh-keeping card is attached to the center of the top of the commercial plastic box cover. Then, a plastic cover is covered, and the gap is wrapped and sealed by a preservative film. The settings of these 4 treatment groups are respectively as follows: (1) control (CK, untreated); (2) cinnamon essential oil preservation card; (3) 1-MCP+PVA film fresh-keeping card; (4) a multi-effect composite fresh-keeping card; finally, all apricots were stored at 25+ -1deg.C, 90-95% RH and randomly sampled at 0, 2, 4, 6, 8 days after treatment. Each sampling point contains 24 apricots, which contain 3 replicates (8 apricots each).
(1) Determination of the decay index
The size of the rotten area of the fruit is divided into 4 grades and 0 grades, so that the fruit is free from rotting; grade 1, the rotten area is less than 25% of the fruit area; 2, the rotting area is 25-50% of the fruit area; grade 3, the rotten area is more than 50% of the fruit area. The decay index is calculated as follows:
decay index% = [ Σ (grade×number of fruits of the grade)/(total number of fruits×3) ]×100
As shown in FIG. 1, the decay index in each of the groups was increased with the number of days of storage, while the decay index in the group of example 1 was always the lowest. The group of example 1 showed slight rotting at the end of storage, and the group of example 1 had better effects on delaying the increase in the rotting rate of apricot fruits than the group of comparative examples 1-2 due to the synergistic effect of cinnamon essential oil and 1-MCP.
(2) Weight loss rate determination
As shown in fig. 2, the weight loss rate in each experimental group increased with the increase in the number of days of storage. The inflection point of the increase of the weightlessness rate of the control group is the 4 th day, mainly because the apricot fruits of the control group are infected by pathogenic bacteria, the epidermis is rotten, and the respiration and the transpiration are aggravated so that the increase of the weightlessness rate is faster. The weight loss rate of the example 1 increases gradually within 8 days, which shows that the example 1 can effectively inhibit the infection of pathogenic bacteria, and the weight loss rate of the pearl oil apricot rises to a good inhibition effect.
(3) Hardness measurement
The hardness was measured using a texture analyzer with a 2mm diameter planar probe. Two readings were taken from opposite sides, respectively, at the center of the equatorial axis of each apricot fruit, and the hardness units were expressed in newtons (N).
As shown in FIG. 3, the hardness of the pearl apricots in each group was continuously decreased with the increase of the number of days of storage, and the hardness of the pearl apricots in the group of example 1 was highest when the storage was completed. The reduction of the hardness of the pearl oil apricots is caused by the damage of pathogenic bacteria to the pearl oil apricots, so that the tight arrangement among cells of the pearl oil apricots is destroyed, and the reduction of the hardness of the pearl oil apricots is caused, and on the other hand, the endogenous ethylene is continuously released along with the maturation of the pearl oil apricots, so that the reduction of the hardness of the pearl oil apricots is further caused. The composite fresh-keeping card effectively inhibits the ripening and the hardness reduction of the apricot fruits during normal-temperature storage
According to the invention, on one hand, the cinnamon essential oil nano micelle preservative with humidity response release is adopted, the growth of microorganisms is hindered through the broad-spectrum antibacterial performance of the cinnamon essential oil, and the antibacterial component can be continuously released to environmental humidity change under the slow release effect of the essential oil compound; on the other hand, the 1-MCP fresh-keeping card layer controlled by the humidity response of the PVA nanofiber membrane can slowly release 1-MCP along with the humidity change, absorb the endogenous ethylene of apricot fruits, delay the maturation speed of the pearl oil apricots, and internally and externally control the maturation and decay of the pearl oil apricots so as to achieve the aim of long-term fresh keeping.
The above examples are only illustrative of the invention and are not intended to be limiting of the embodiments. Other variations or modifications of the above teachings will be apparent to those of ordinary skill in the art. It is not necessary here nor is it exhaustive of all embodiments. While remaining within the scope of the invention, obvious variations or modifications thereof are contemplated.
Claims (10)
1. A preparation method of a fruit fresh-keeping card is characterized by comprising the following steps: placing 1-MCP powder between the nanofiber membrane layer and the double-sided adhesive tape layer to form a 1-MCP fresh-keeping card layer; embedding essential oil into a carrier by using a diblock copolymer as the carrier to form a nano micelle solution loaded with the essential oil, and then adsorbing the nano micelle solution by using food-grade paper and juxtaposing the nano micelle solution to be dried to be used as an essential oil fresh-keeping clamping layer; finally, the 1-MCP fresh-keeping card layer is attached to the essential oil fresh-keeping card layer to form the fruit fresh-keeping card.
2. The method for preparing the fruit preservation card according to claim 1, which is characterized by comprising the following steps: (1) cutting double-sided adhesive paper into square paper sheets; (2) Uniformly coating 1-MCP powder on one side of double-sided adhesive paper; (3) Attaching a PVA nanofiber membrane to double-sided adhesive paper on the same side of the 1-MCP powder to form a 1-MCP fresh-keeping card layer; (4) Adsorbing essential oil on the food-grade paper card, and drying the food-grade paper card to serve as an essential oil fresh-keeping card layer; (5) And attaching the 1-MCP fresh-keeping card layer to the essential oil fresh-keeping card layer to form the multi-effect fruit fresh-keeping card.
3. The method of claim 1, wherein the double sided adhesive paper is PET-based double sided adhesive paper.
4. The method of claim 1, wherein the food grade paper is at least one of activated carbon fiber paper or high molecular absorbent paper.
5. The method for preparing a fruit preservative card according to claim 1, wherein the essential oil is cinnamon essential oil and the diblock copolymer is at least one of PEG-PCL, PEG-PLGA or PEG-PLA.
6. The method for preparing the fruit fresh-keeping card according to claim 5, wherein the preparation step of the nano micelle solution is that the diblock copolymer is fully dissolved in methylene dichloride, continuous stirring is carried out until the diblock copolymer is fully dissolved, cinnamon essential oil is added, stirring is carried out again to obtain a uniformly dispersed mixed solution, deionized water is dripped under the condition of continuous stirring, stirring is continued after the dripping is completed, filtering is carried out by a water phase filter membrane, and standing is carried out to obtain the nano micelle solution loaded with the essential oil.
7. The method for preparing the fruit fresh-keeping card according to claim 6, wherein the amount of the PEG-PCL copolymer is 0.1-10 g, the amount of the dichloromethane solvent is 2-6mL, and the amount of the essential oil is 100-300 mu L calculated by 2-6mL of nano essential oil micelle particle solution.
8. The method for preparing a fruit fresh-keeping card according to claim 6, wherein the stirring speed is 1-3000 r/min in the whole process of solution preparation, the first stirring time is 0.1-10h, the second stirring time is 0.1-5h, the third stirring time is 0.1-10h, and the fourth stirring time is 0.10h.
9. The method for preparing a fruit fresh-keeping card according to claim 7, wherein the specification of the water-phase filter membrane is 0.1-100 μm; the deionized water is added at a rate of 0.1-20 mL/h, and the added volume is 0.1-60 mL.
10. A fruit preservation card made according to any one of claims 1-9.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112056380A (en) * | 2020-08-20 | 2020-12-11 | 大有作为(天津)冷链设备有限公司 | Fresh-keeping method for prune fluid phase |
| CN112369464A (en) * | 2020-11-19 | 2021-02-19 | 渤海大学 | Preparation method of green slow-release preservative paper applied to fruit and vegetable preservation |
| CN115230264A (en) * | 2022-07-11 | 2022-10-25 | 北京科技大学 | Intelligent controlled-release fresh-keeping composite film capable of preventing contact surface from discoloring |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112056380A (en) * | 2020-08-20 | 2020-12-11 | 大有作为(天津)冷链设备有限公司 | Fresh-keeping method for prune fluid phase |
| CN112369464A (en) * | 2020-11-19 | 2021-02-19 | 渤海大学 | Preparation method of green slow-release preservative paper applied to fruit and vegetable preservation |
| CN115230264A (en) * | 2022-07-11 | 2022-10-25 | 北京科技大学 | Intelligent controlled-release fresh-keeping composite film capable of preventing contact surface from discoloring |
Non-Patent Citations (2)
| Title |
|---|
| YALI LUO，等: "Preparation of Humidity‑Responsive Cinnamon Essential Oil Nanomicelles and its Effect on Postharvest Quality of Strawberries", 《FOOD AND BIOPROCESS TECHNOLOGY》, vol. 15, 30 September 2022 (2022-09-30), pages 1 - 14 * |
| 邱夕兰: "植物精油对桃果果生链核盘菌的抑制机理及抑菌效果研究", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》, no. 3, 15 March 2022 (2022-03-15), pages 1 - 11 * |
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