Carvacrol slow release preservative and preparation method thereof

A technology of carvacrol and a preservative, which is applied to the field of preservation in food processing, can solve the problems of prolonging the volatilization time of carvacrol, increasing the action effect, prolonging the storage time, etc., and achieves good practical value, increasing the action time, and efficiently inhibiting the The effect of bacterial performance

Active Publication Date: 2014-01-01
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Aiming at the problems of inconvenient use, strong taste and short action time of carvacrol liquid during berry storage, cyclodextrin is used to embed it to convert the liquid into solid, and at the same time play a role of slow release, prolonging the pr

Method used

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  • Carvacrol slow release preservative and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Add 10g of β-cyclodextrin into 500mL of 80°C hot water to dissolve, add 1.4g of carvacrol, and stir until the oil phase disappears. Cool the solution in a refrigerator at 4°C for 12 hours, then filter, rinse the solid with water at 4°C, and dry in a vacuum oven to obtain a white carvacrol-β-cyclodextrin inclusion compound. The clathrate obtained is packaged with a gas-permeable bag and stored under airtight conditions at low temperature.

Embodiment 2

[0027] Add 10g of β-cyclodextrin into 500mL of 60°C hot water to dissolve, add 1.3g of carvacrol, and stir until the oil phase disappears. Cool the solution in a refrigerator at 4°C for 12 hours, then filter, rinse the solid with water at 4°C, and dry in a vacuum oven to obtain a white carvacrol-β-cyclodextrin inclusion compound. The clathrate obtained is packaged with a gas-permeable bag and stored under airtight conditions at low temperature.

Embodiment 3

[0029] Add 10g of β-cyclodextrin into 500mL of 80°C hot water to dissolve, add 1.0g of carvacrol, and stir until the oil phase disappears. Cool the solution in a refrigerator at 4°C for 12 hours, then filter, rinse the solid with water at 4°C, and dry in a vacuum oven to obtain a white carvacrol-β-cyclodextrin inclusion compound. The clathrate obtained is packaged with a gas-permeable bag and stored under airtight conditions at low temperature.

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Abstract

The invention belongs to the field of food processing preservation technology and particularly relates to carvacrol slow release preservative which is prepared from Beta-cyclodextrin and carvacrol in a clathration manner, wherein the mass ratio of the Beta-cyclodextrin to the carvacrol is (7:1)-(10:1). The invention further provides a preparation method of the carvacrol slow release preservative. The carvacrol slow release preservative, provided by the invention, is safe and environmentally friendly, can prolong the refreshing time of berries by more than 30% compared with a common low-temperature storage method, and effectively solves the problems that carvacrol liquid is inconvenient to use, and has greater smell and short action time during the storage process of berries. The preparation method is simple and easy to operate.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping in food processing, and in particular relates to a carvacrol slow-release fresh-keeping agent for berry storage and a preparation method thereof. Background technique [0002] my country is rich in berry resources. At present, berries such as bayberry, mulberry, raspberry and strawberry have shown a rapid development trend. Berries are one of the indispensable fruits in people's daily life. They are rich in carbohydrates, organic acids, vitamins and anthocyanins, and thus become an important source of nutrition for humans. Berries such as red bayberry, mulberry, raspberry, and strawberry have thin peels and poor storability. The ripe season is hot and rainy, the harvest period is short, and the postharvest loss can reach 30-50%. Postharvest loss of berries is a global problem that has attracted great attention worldwide. The reasons for the loss of berries during storage can be summarized ...

Claims

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Application Information

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IPC IPC(8): A23B7/152
Inventor 郜海燕穆宏磊陈杭君房祥军陶菲葛林梅周拥军巩卫琪
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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