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Protocatechuic acid and pulullan compounded chili coating film preservative and usage method thereof

A technology of pullulan polysaccharide and film-coated preservative, which is applied in the direction of fruit and vegetable preservation, sugar preservation of fruits/vegetables, protection of fruits/vegetables with a coating protective layer, etc., which can solve the complex cost of physical fresh-keeping equipment and slow down the production of fruits and vegetables. Withering speed, inconvenient large-scale implementation and other issues, to achieve the effect of enhancing free radical scavenging power, increasing CAT activity, and reducing the accumulation of MDA

Inactive Publication Date: 2017-08-11
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the complexity and high cost of physical fresh-keeping equipment, it is inconvenient to implement on a large scale; while chemical fresh-keeping preparations have good effects on slowing down the wilting speed of fruits and vegetables, preventing decay, and reducing physiological activities, but chemical residues pose safety risks to the human body. Pollution to the environment can also easily cause pathogenic bacteria to develop drug resistance, and there are adverse factors such as endangering human health and polluting the environment.

Method used

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  • Protocatechuic acid and pulullan compounded chili coating film preservative and usage method thereof
  • Protocatechuic acid and pulullan compounded chili coating film preservative and usage method thereof
  • Protocatechuic acid and pulullan compounded chili coating film preservative and usage method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Example 1 Screening of a single film-forming agent

[0034] Taking Xiangyan No. 15 pepper as the research object, four single film-forming agents with different concentrations of pullulan, chitosan, konjac powder and potato modified starch were screened.

[0035] Materials: Xiangyan No. 15 pepper was purchased from the experimental base of Hunan Agricultural University; chitosan, pullulan polysaccharide, konjac powder, potato modified starch, protocatechuic acid and oleanolic acid were all commercially available products, and protocatechu The purity of acid and oleanolic acid is ≥98%. Absolute ethanol, acetic acid, Tween-20 and anhydrous CaCl 2 All are analytically pure.

[0036] method:

[0037] 1. Single film former

[0038] Pullulan: Weigh 5g, 10g, 15g of pullulan respectively into a 1000mL beaker, add 400mL of water, stir to fully dissolve, and set the volume to 500mL. Prepare pullulan coating solution with mass volume concentration of 1.0%, 2.0%, and 3.0%, res...

Embodiment 2

[0049] Example 2 Screening of Composite Coating Preservative

[0050] 1. Composite coating preservative

[0051] ① 125mg / L protocatechuic acid + 1.0% mass volume concentration of pullulan coating solution: Weigh 62.5mg protocatechuic acid and dissolve it in 300mL water, add 2mL 50% alcohol and 0.02% Tween-20, ultrasonically disperse After uniformity, 5 g of pullulan was added, stirred to fully dissolve, and the volume was adjusted to 500 mL to prepare a 125 mg / L protocatechuic acid + 1.0% pullulan composite coating agent, which was set as group D.

[0052] ② 125mg / L oleanolic acid + 1.0% mass volume concentration of pullulan coating solution: Weigh 62.5mg oleanolic acid and dissolve it in 300mL water, add 2mL 50% alcohol and 0.02% Tween-20, After the ultrasonic dispersion is even, add 5g of pullulan, stir to make it fully dissolved, and set the volume to 500mL to make a composite coating agent of 125mg / L oleanolic acid+1.0% mass volume concentration of pullulan. For Group E....

Embodiment 3

[0061] Example 3 The effect of the capsicum film-coated antistaling agent of the present invention in postharvest freshness preservation of capsicum

[0062] Preparation of chili preservative: Weigh 61.5mg of protocatechuic acid and dissolve it in 300mL of water containing 2mL of 50% alcohol and 0.02% Tween-20. After ultrasonic dispersion is uniform, add 2.25g of pullulan and 5.5g of CaCl 2 , stirring to make pullulan and CaCl 2 Dissolve fully and set the volume to 500mL to obtain the preservative. The concentration of protocatechuic acid in the preservative is 123mg / L, the mass volume concentration of pullulan is 0.45%, CaCl 2 The mass volume concentration is 1.1%.

[0063] Coating method: after picking the peppers, put them into the above-mentioned coating preservative prepared by the present invention and soak for 1.5min, dry them naturally and put them in a fresh-keeping bag. Take the blank control group CK1 (without any treatment), CK2 ( Containing 2mL of 50% alcohol a...

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Abstract

Provided are a protocatechuic acid and pulullan compounded chili coating film preservative and a usage method thereof. The preservative contains protocatechuic acid and pullulan, wherein the protocatechuic acid concentration is 121-125mg / L, and the pulullan concentration is 0.43-0.47%; Chilis are picked and then are soaked in the preservative for 1.3-1.7 minutes, the chilis are charged into a freshness retaining bag after natural air-drying, the bag is stored in an opened mode under the conditions of 20 DEG C and the humidity of 85%, the weight loss ratio, rotting rate and respiration intensity of fresh chilis can be remarkably reduced, degradation of chlorophyll, Vc, soluble protein and soluble solids is inhibited, the pericarp brightness, color, luster and color saturation can be effectively maintained, and the nutrition quality is kept. MDA accumulation is decreased, the membrane lipid peroxidation degree is reduced, the CAT activity is improved, and radical scavenging power is strengthened. The activity of POD, PPO and PAL and the increase of total phenol content can be effectively inhibited, the browning degree of the chilis is reduced, and the chili storage effect can be remarkably improved.

Description

technical field [0001] The invention belongs to the fresh-keeping technology of fruits and vegetables, and relates to a fresh-keeping agent for post-harvest peppers, in particular to a film-coated fresh-keeping agent for capsicum compounded with protocatechuic acid and pullulan polysaccharide and a use method thereof. Background technique [0002] Pepper is one of the main vegetables in our country. It contains many nutrients such as vitamins and minerals needed by the human body. In addition, its unique taste can increase appetite and is very popular among the public. Peppers are rich in water and are extremely susceptible to microbial infection and corruption. Peppers have strict requirements on the storage temperature. Chilling injury will easily occur if the temperature is lower than 8°C. If the temperature is too high, it will not only cause the peppers to lose water and wilt, but also accelerate the ripening of peppers. The best storage temperature for peppers is 8-10°...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/157A23B7/08A23B7/16
CPCA23B7/154A23B7/08A23B7/157A23B7/16A23V2002/00A23V2200/048A23V2250/5076A23V2250/511A23V2250/5118A23V2250/082A23V2250/21
Inventor 易有金胡光耀
Owner HUNAN AGRICULTURAL UNIV
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