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Nano biological fruits and vegetables coating agent and preparation method thereof

A biological fruit and nano technology, applied in the direction of protecting fruits/vegetables with a protective layer, can solve the problems of poor tensile strength and flexibility, high water permeability, achieve strong antibacterial and bacteriostatic ability, reduce water loss, stretch Good strength and flexibility

Inactive Publication Date: 2010-06-02
NAT ENG AN TECH RES CENT FOR PRESERVATION OF AGRI PROD TIANJIN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to overcome the shortcomings of the previous single chitosan coating agent, such as high water permeability, poor tensile strength and flexibility, by adding nanomaterials to the coating agent to prepare a nano-biological fruit and vegetable coating agent; agent to further improve the antibacterial performance and fresh-keeping effect of the coating agent

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The composition of the nano-biological fruit and vegetable coating agent:

[0024] A nanobiological fruit and vegetable coating agent, composed of coating agent, nano particles, biological antibacterial agent, solubilizer, thickener and water, the weight of each component is chitosan 20g; nanometer TiO 2 5g; biological antibacterial agent natamycin 0.3g; solubilizer glycerol 10g; thickener polyvinyl acetate 30g; water 1000mL.

[0025] The preparation method of nano biological fruit and vegetable coating agent:

[0026] Dissolve 0.03% natamycin in 1000mL concentration of 10% acetic acid aqueous solution by ultrasonic, then add 20g chitosan and stir for 15min, add 1% glycerol, 0.5% modified nano-TiO 2 Shearing and emulsifying for 30 minutes, it is fully dispersed and uniform; under high-speed stirring, slowly pour the preservative solution obtained above into a 3% polyvinyl acetate emulsion in a trickle, fully stirring, emulsifying, and mixing uniformly. The pH value o...

Embodiment 2

[0029] The composition of the nano-biological fruit and vegetable coating agent:

[0030] A nano biological fruit and vegetable coating agent, composed of coating agent, nanoparticles, biological antibacterial agent, solubilizer, thickener and water, the weight of each component is chitosan 15g; nanometer SiOx 10g; biological antibacterial agent nata Mycin 0.5g, nisin 0.5g; 15g solubilizer Span20; thickener carboxymethyl cellulose 20g; water 1000mL.

[0031] The preparation method of nano biological fruit and vegetable coating agent:

[0032] Dissolve 0.05% natamycin and 0.05% nisin in 1000mL of 10% acetic acid aqueous solution by ultrasound, then add 15g chitosan and stir for 15min, add 1.5% Span20, 1.0% modified nano Silicon oxide is sheared and emulsified for 30 minutes, and it is fully dispersed and uniform. 2% carboxymethyl cellulose is fully stirred, emulsified, and mixed uniformly. The pH value of the preservative is 5.6, and it is adjusted with 1.0mol / L NaOH solution....

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PUM

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Abstract

The invention relates to a nano biological fruits and vegetables coating agent which consists of 1-1.5 percent by weight of fruit glaze agent, 0.2-5 percent by weight of nano particles, 0.02-0.5 percent by weight of biological antibacterial agent, 0.02-2 percent by weight of solubilizer, 0.05-5 percent by weight of thickening agent and the balance of water. The invention has the advantages that films formed on fruits and vegetables by the nano biological fruits and vegetables coating agent have high tensile strength and good flexibility, have selectivity on gases, reduce moisture loss and the like; due to high bacteriostatic and antimicrobial capability, the storage period of the fruits and vegetables is prolonged and the fresh-keeping effect is enhanced; the rot of the fruits and vegetables can be obviously restrained and the storage life of the fruits and vegetables is prolonged under the preference storage temperature and other conditions after the coating agent is applied to hami melons, apples, pears, winter jujubes, plums, citrus and other berries fruits.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of fruits and vegetables, and in particular relates to a nano-biological fruit and vegetable coating agent used in the storage or shelf life of fruits and vegetables and a preparation method thereof. Background technique [0002] The storage mechanism of coating fresh-keeping storage is a fresh-keeping technology that dips, coats or sprays coating agents on the surface of fruits and vegetables according to the bionic theory to prevent the dehydration, aging and decay of fruits and vegetables. [0003] The coating agent acts as a semi-permeable barrier to gases and water vapor, thus prolonging the storage life of the fruit. As an oxygen and moisture barrier, the coating film may replace synthetic packaging and materials, improve or even partially replace fresh-keeping technologies such as CA and MA, improve the mechanical performance of products, help maintain structural integrity and fruit a...

Claims

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Application Information

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IPC IPC(8): A23B7/16
Inventor 黄艳凤张平马骏
Owner NAT ENG AN TECH RES CENT FOR PRESERVATION OF AGRI PROD TIANJIN
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