6results about "Pectin coatings" patented technology

The application provides a preparation method of a zanthoxylum bungeanum essential oil active coating liquid and application thereof, and relates to the field of fruit and vegetable preservation technology. The preparation method of the zanthoxylum bungeanum essential oil active coating liquid is as follows: 3.5% zein nanoparticles are prepared; 3.5% citrus pectin solution is prepared; the 3.5% zein nanoparticles are dropped into the citrus pectin solution to obtain zein-citrus pectin Pickering emulsion; zanthoxylum bungeanum essential oil and 3.5% zein-citrus pectin Pickering emulsion are mixed to obtain zanthoxylum bungeanum essential oil Pickering emulsion; carboxymethyl cellulose sodium is dissolved in deionized water; glycerol is added; the zanthoxylum bungeanum essential oil Pickering emulsion is added under room temperature, and standing and defoaming are conducted, so that the zanthoxylum bungeanum essential oil active coating liquid is obtained. The application is favorable for inhibiting the spoilage bacteria of fresh red peppers, delaying the aging time of the peppers, and prolonging the preservation period of the peppers.

This invention discloses a flame-retardant coating, its preparation method, and its application, belonging to the field of coating material preparation technology. The preparation method of the flame-retardant coating includes: dissolving anionic polysaccharides in water, adding urea and phosphoric acid, reacting at 90-100℃ for 8 h to obtain phosphorylated modified polysaccharides, then adjusting the pH of the modified polysaccharides to 6-8 with an aqueous solution of cationic polypeptides, mixing them in equal volumes, and centrifuging to collect the reaction products, thus obtaining the flame-retardant coating. This invention uses biomass-derived polysaccharides and polypeptides as a basis, introducing flame-retardant groups through phosphorylation modification of the polysaccharides, and then utilizing the strong electrostatic interactions and hydrogen bonding between anions and cations to construct a three-dimensional network aggregate. This method is simple, mild, and low-cost. The prepared coating possesses both excellent flame retardancy and high adhesion, and can be widely used in the field of fireproof materials.

The present invention relates to a thixotropic aqueous mixture for preventing epidermal burn and / or abrasion damage in agricultural products such as fruits or fruits of the subfamily Poraceae, and to a method of applying the same. The thixotropic aqueous mixture comprises at least one smectite clay and a water-soluble polymer, and the thixotropic aqueous mixture is added to water by high-shear mixing and then applied to agricultural products, such as fruits or fruits of the subfamily Poraceae, via immersion tanks, spray bars, brush beds, or a combination thereof.

A thixotropic aqueous mixture for preventing superficial scald and / or scuffing damage on produce, such as fruit or pome fruits, and an application method thereof comprising at least one smectite clay and a water-soluble polymer, wherein the thixotropic aqueous mixture is added with high shear mixing to water then applied to produce, such as fruit or pome fruit, via a dip tank, spray bar, or brush bed or combination thereof.

The invention provides a hibiscus cannabinus pectin-quinoa protein edible coating film as well as a preparation method and application thereof, and belongs to the technical field of preservative films. The preparation method comprises the following steps: S1, preparing kenaf pectin; s2, preparing quinoa protein; s3, preparation of a curcumin-loaded kenaf pectin-quinoa protein Pickering emulsion: taking quinoa protein and kenaf pectin, respectively preparing and uniformly stirring to obtain a pectin-protein mixed solution as a water phase; taking curcumin, adding vegetable oil, uniformly stirring in a dark place, ultrasonically dissolving, centrifuging, and taking supernate as an oil phase; and mixing the water phase and the oil phase, and homogenizing to obtain the product. And S4, preparation of the hibiscus cannabinus pectin-quinoa protein edible coating film: mixing the edible plasticizer with the Pickering emulsion, uniformly stirring, and removing bubbles to obtain the hibiscus cannabinus pectin-quinoa protein edible coating film. The Pickering emulsion with better emulsification and embedding performance and antibacterial effect is prepared from the hibiscus cannabinus pectin and the quinoa protein, an edible coating film loaded with curcumin is safe, non-toxic and edible, the shelf life of fruits such as strawberries can be prolonged, and the application prospect is wide.

The present invention relates to a process for preparing a coating lacquer comprising the following steps: a) providing a natural hydrocolloid and a solvent, the solvent comprising or consisting of water, b) introducing, under stirring, the natural hydrocolloid into the solvent to obtain a pre-hydrolysis solution, the natural hydrocolloid having a concentration ≥ 13% by weight of the total weight of the pre-hydrolysis solution, c) reaching a temperature comprised between 40°C and 57°C, d) introducing a hydrocolloid-specific hydrolyzing enzyme to obtain a coating lacquer, wherein the coating lacquer has a natural hydrocolloid concentration ≥ 13% by weight of the total weight of the coating lacquer.