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Clove essential oil micro-emulsion for fresh-keeping of fresh-cut fruits and vegetables and preparation method of same

A clove essential oil, fruit and vegetable fresh-keeping technology, applied in the field of daily chemistry, can solve the problems of easy browning, microbial infection, etc., and achieve the effect of preventing browning, reducing human injury, and good stability

Inactive Publication Date: 2018-05-15
SHANGHAI INSTITUTE OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the above technical problems in the prior art, the invention provides a clove essential oil microemulsion and preparation method for fresh-cut fruits and vegetables preservation, and the clove essential oil microemulsion and preparation method for fresh-cut fruits and vegetables preservation To solve the technical problems that fresh-cut fruits and vegetables in the prior art are prone to browning and microbial infection

Method used

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  • Clove essential oil micro-emulsion for fresh-keeping of fresh-cut fruits and vegetables and preparation method of same
  • Clove essential oil micro-emulsion for fresh-keeping of fresh-cut fruits and vegetables and preparation method of same
  • Clove essential oil micro-emulsion for fresh-keeping of fresh-cut fruits and vegetables and preparation method of same

Examples

Experimental program
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Effect test

Embodiment 1

[0032] A fresh-cut fruit and vegetable fresh-keeping agent, the raw materials are based on the minimum weight percentage: 0.05% of clove essential oil, 0.15% of absolute ethanol, 0.45% of Tween 60, 0.5% of citric acid, 0.1% of ascorbic acid and 99.05% of distilled water.

[0033] A kind of above-mentioned preparation method of the clove essential oil microemulsion that is used for fresh-cut fruit and vegetable fresh-keeping, comprises the steps:

[0034] 1) Put the clove essential oil and absolute ethanol weighed according to the weight percentage into a container, place the container in a constant temperature oscillation box, vibrate for 5-15 minutes under the condition of 120-200r / min, and mix evenly to obtain the clove essential oil and a homogeneous mixture of absolute ethanol;

[0035] 2) Add Tween 60 weighed according to weight percentage to the mixture of clove essential oil and absolute ethanol obtained in step 1), place the container in a constant temperature oscillat...

Embodiment 2

[0039] A fresh-cut fruit and vegetable fresh-keeping agent, the raw materials according to the maximum weight percentage: 0.3% of clove essential oil, 0.9% of absolute ethanol, 2.7% of Tween 60, 3% of citric acid, 0.5% of ascorbic acid and 92.6% of distilled water.

[0040] The preparation method is the same as in Example 1.

Embodiment 3

[0042] A fresh-cut fruit and vegetable fresh-keeping agent, which is composed of the following components in weight percentage, clove essential oil is 0.2%, absolute ethanol is 0.6%, Tween 60 is 1.8%, citric acid is 2%, ascorbic acid is 0.3% and 95.1% distilled water.

[0043] The preparation method is the same as in Example 1.

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Abstract

The invention provides a clove essential oil micro-emulsion for fresh-keeping of fresh-cut fruits and vegetables, which is composed of, by weight, 0.05-0.3% of clove essential oil, 0.15-0.9% of anhydrous ethanol, 0.45-2.7% of Tween 60, 0.5-3% of citric acid, 0.1-0.5% of L-ascorbic acid and the balanced being distiller water. The invention provides a formula and a preparation method of the clove essential oil micro-emulsion. The micro-emulsion is homogenous and transparent, is high in stability, is low in cost and simple in preparation method, is harmless, has significant effect of preventing browning of fruits and vegetables and reducing growth of microorganisms, can prolong shelf life of the fresh-cut fruits, is high in economic benefit, and has wide application prospect in the field of fresh-cut fruits and vegetables.

Description

technical field [0001] The invention belongs to the field of daily chemistry and relates to a microemulsion, in particular to a clove essential oil microemulsion for fresh-cut fruits and vegetables and a preparation method thereof. Background technique [0002] Fresh-cut vegetables are a new and fast-growing segment of the fresh food industry. Because fresh-cut vegetables are natural, fresh, hygienic, convenient, especially safe and environmentally friendly, they are in line with the pace of modern life and the rapid development of leisure consumption. However, the processing of fresh-cut vegetables is prone to quality changes. Processing operations such as peeling and cutting can easily cause a series of reactions such as respiration rate, ethylene production, and accelerated enzymatic and non-enzymatic browning, resulting in browning; the cut products The outflow of tissue nutrients makes it more susceptible to microbial infection and decay, which damages the quality of c...

Claims

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Application Information

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IPC IPC(8): A23B7/154
CPCA23B7/154A23V2002/00A23V2200/02A23V2200/222A23V2200/10A23V2200/048A23V2250/032A23V2250/082A23V2250/708
Inventor 王一非卞文怡李翔叶琳宋晓秋吴连强
Owner SHANGHAI INSTITUTE OF TECHNOLOGY
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