Plant essential oil based novel food preservative and fresh-keeping technique and application method thereof

A plant essential oil and food antiseptic technology, which is applied in food preservation, application, fruit and vegetable preservation, etc., can solve the problems of unstable effect, volatile use performance of plant essential oil, etc., achieve stable physical and chemical properties, delay discoloration, and improve antibacterial active effect

Inactive Publication Date: 2013-05-22
XINCHANG GUANYANG TECH DEV
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  • Abstract
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AI Technical Summary

Problems solved by technology

[0004]However, the active ingredients of plant essential oils are volatile, which makes their use

Method used

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Embodiment Construction

[0012] Combined treatment is an effective way to improve the antibacterial effect of plant essential oils.

[0013] Garlic essential oil combined with meat flavor can prolong the shelf life of Chinese sausages and have a positive impact on the quality of sausages; chitosan combined with cinnamon and clove essential oils can improve the antibacterial activity of essential oils and significantly reduce postharvest gray mold and green mold in pears and apples. The incidence of mildew and the diameter of lesions, and has a positive impact on fruit quality.

[0014] The combined treatment of chitosan and essential oils can effectively inhibit the infection of Penicillium extensa to pears, and the combined treatment greatly reduces the amount of chitosan or plant essential oils used alone, which improves food safety. In quality determination, combined treatment It can enhance the fresh-keeping period of fruits, delay the reduction of fruit firmness and improve its own induced ...

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Abstract

The invention discloses a plant essential oil based novel food preservative and fresh-keeping technique and an application method thereof. By taking natural plant essential oil as a starting material, three dosage forms, namely, a degradable film, a nanoscale product microemulsion and a microcapsule are invented, and by carrying out combined processing in a biological mode, three dosage forms and the in vivo and in vitro bacteriostatic effects and a bacteriostatic mechanism thereof of the combined processing are invented. Four research achievements are as follows: through the development of a plant essential oil based novel comprehensive food preservative and fresh-keeping technique, an essential oil-polysaccharide biodegradable film which can prolong the shelf life of fresh meat products is invented; according to the plant essential oil based novel food preservative and fresh-keeping technique, a microcapsule slow-release technology and a microemulsion technology can significantly improve the bacteriostatic effect of plant essential oil, and the bacteriostatic mechanism of plant essential oil series products provides data support for the commercial application of plant essential oil.

Description

[0001] technical field [0002] The invention relates to a nano-scale product, a degradable product and a development and application method of biological antiseptic and fresh-keeping technology, especially a novel food anti-corrosion and fresh-keeping technology and application method based on plant essential oils. Background technique [0003] Plant essential oils are secondary metabolites extracted from aromatic plants with antioxidant and natural antibacterial activities, and have the potential to extend the shelf life of food. [0004] However, the volatile active ingredients of plant essential oils make them poor in use; the differences in origin, extraction sites and seasons make their effects unstable. [0005] The development of plant essential oil formulations that are easy to sell and use using new biotechnology is still in its infancy. Some engineering technologies developed in recent years have achieved success in other fields of food additives: (1) Degradable ...

Claims

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Application Information

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IPC IPC(8): A23B4/10A23B4/20A23B7/154A23B7/16A23L3/3472A23L3/3562
Inventor 句朝昕
Owner XINCHANG GUANYANG TECH DEV
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