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Antibacterial damping foam for fruits and vegetables

A foam, fruit and vegetable technology, applied in the fields of fruit and vegetable preservation, application, food science, etc., can solve the problems of easy spoilage and deterioration of fruits and vegetables, and achieve the effect of good broad-spectrum antibacterial effect and high safety.

Active Publication Date: 2017-08-04
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the problem that fruits and vegetables are easily spoiled and deteriorated due to vibration in the logistics process, the purpose of the present invention is to provide a polylactic acid shock-absorbing foam with antibacterial function

Method used

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  • Antibacterial damping foam for fruits and vegetables
  • Antibacterial damping foam for fruits and vegetables

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Take 10g of polylactic acid and add 70g of dichloromethane, fully stir to dissolve at 40℃, add 0.2g of linalool, 0.8g of citral, 0.3g of tributyl citrate, stir well, add 120g of sodium bicarbonate, and stir for 15min. , Pour into the abrasive tool and dry naturally at 25℃. The dried solid was put into a saturated aqueous solution of citric acid and soaked at 30°C for reaction. After no bubbles were released, the foam was taken out, and vacuum dried to obtain a white polylactic acid antibacterial shock-absorbing foam for fruits and vegetables. After testing, the antibacterial shock-absorbing foam for fruits and vegetables has a porosity of 90.7% and an elasticity of 0.67.

Embodiment 2

[0027] Take 20g of polylactic acid and add it to 160g of chloroform, stir to dissolve it at 50℃, add 1g of linalool, 2g of citral, 0.8g of tributyl citrate, stir well, add 240g of sodium bicarbonate, mechanically stir for 15min, pour into the mill Dry naturally at 25℃. The dried solid is put into a saturated aqueous solution of citric acid and soaked at 60°C for reaction. After no bubbles are released, the foam is taken out and vacuum dried to obtain a white polylactic acid antibacterial shock-absorbing foam for fruits and vegetables. After testing, the antibacterial shock-absorbing foam for fruits and vegetables has a porosity of 90.1% and an elasticity of 0.52.

Embodiment 3

[0029] Take 5g of polylactic acid and add it to 45g of chloroform, stir to dissolve it at 55℃, add 0.8g of linalool, 0.2g of citral, and 0.2g of tributyl citrate, stir well, add 75g of sodium bicarbonate, stir mechanically for 15min, pour Put it into the mold and dry it naturally at 25°C. The dried solid is put into a saturated aqueous solution of citric acid and soaked at 80°C for reaction. After no bubbles are released, the foam is taken out and vacuum dried to obtain a white polylactic acid antibacterial shock-absorbing foam for fruits and vegetables. After testing, the antibacterial shock-absorbing foam for fruits and vegetables has a porosity of 92.6% and an elasticity of 0.61.

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Abstract

The invention belongs to the technical field of preservation in food processing, and in particular relates to an antibacterial damping foam for fruits and vegetables. The antibacterial damping foam is mainly prepared by use of a template porous making method after adding compound antibacterial agent, tributyl citrate and sodium bicarbonate in polylactic acid, wherein the compound antibacterial agent is formed by mixing linalool and citral in a mass ratio of (1 to 9)-(9 to 1); the mass ratio of the polyactic acid to the compound antibacterial agent is (1 to 0.1)-(1 to 0.2), the mass ratio of the polyactic acid to the tributyl citrate is (1 to 0.03)-(1 to 0.05), and the mass ratio of the polyactic acid to the sodium bicarbonate is (1 to 12)-(1 to 15). The antibacterial damping foam for the fruits and vegetables disclosed by the invention not only has the damping effect in a logistics process, but also has the bacteriostasis in a storage process, thereby playing a lasting preservation effect and reducing the loss in the logistics storage and transportation processes of the fruits and vegetables.

Description

Technical field [0001] The invention belongs to the technical field of preservation in food processing, and particularly relates to an antibacterial shock-absorbing foam for fruits and vegetables. Background technique [0002] China is a major producer of fruits and vegetables. In the past 10 years, its fruit output has consistently ranked first in the world. The total fruit output has increased year after year, from 62.25 million tons in 2010 to 214 million tons in 2015, an increase of 3.4 times year-on-year. The vegetable industry has also become a pillar industry for China's agricultural and rural economic development. The planting area is second only to grain and has become China's second largest crop. Due to the perishable, seasonal and regional characteristics of fruit and vegetable products, and for a long time, my country’s agricultural product production has paid more attention to pre-production and in-production cultivation, ignoring post-harvest logistics preservation,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/152
CPCA23B7/152
Inventor 穆宏磊郜海燕陈杭君房祥军韩强吴伟杰
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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