Sustained-released micro-capsule freshly-cut fruit and vegetable preservative and production method and application thereof

A technology of slow-release microcapsules and fruit and vegetable preservatives. It is applied in the fields of fruit and vegetable preservation, application, and food preservation. It can solve the problems of fresh-cut fruits and vegetables such as browning, infection of plant essential oils, and short effective time. Browning speed, effect of good action

Active Publication Date: 2019-05-17
DALIAN NATIONALITIES UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of the above deficiencies, the present invention provides a slow-release microcapsule fresh-cut fruit and vegetable preservative, which gradually releases the active substances of plant essential oils through the slow release function of the microcapsules, and has a good fresh-keeping effect on fresh-cut fruits and vegetables. A series of problems such as browning of fresh-cut fruits and vegetables, microbial infection, volatile plant essential oils, and short effective time

Method used

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  • Sustained-released micro-capsule freshly-cut fruit and vegetable preservative and production method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Mix 2g of chitosan with 60ml of deionized water, heat and stir at 50-60°C to dissolve completely, place at a suitable temperature, add 1g of calcium chloride and stir to dissolve to obtain a chitosan wall material solution; mix 2g of alginic acid Mix sodium with 60ml of deionized water, heat and stir at 50-60°C to completely dissolve sodium alginate wall material solution; mix the above two single wall material solutions at a ratio of 1:1, and then add 2ml of Tween 80 Mix evenly to obtain a composite wall material solution; Cinnamon essential oil, thyme essential oil and oregano essential oil (total volume is 1.2ml) are mixed according to a ratio of 1:1:1 and dissolved in 2ml of absolute ethanol to obtain a composite essential oil, and then Add the compound essential oil to the mixed wall material solution and homogenize for 3 minutes to obtain a sustained-release microcapsule suspension; cool the prepared sustained-release microcapsule suspension to room temperature, an...

Embodiment 2

[0024] Mix 2g of chitosan with 100ml of deionized water, heat and stir at 50-60°C to dissolve it completely, place it at a suitable temperature, add 0.8g of calcium chloride and stir to dissolve to obtain a chitosan wall material solution; mix 2g of seaweed Mix sodium alginate with 100ml deionized water, heat and stir at 50-60°C to dissolve completely to obtain a sodium alginate wall material solution; mix the above two single wall material solutions at a ratio of 1:2, and then add 2ml of Tween Mix at 80°C to make a composite wall material solution; cinnamon essential oil, thyme essential oil and oregano essential oil (total volume is 1.6ml) are dissolved in 2ml of absolute ethanol after mixing according to the ratio of 1:1:2, to obtain a composite essential oil. Then add the compound essential oil to the mixed wall material solution and homogenize for 3 minutes to obtain the sustained-release microcapsule suspension; after cooling the prepared sustained-release microcapsule su...

Embodiment 3

[0026] Mix 1g of chitosan with 60ml of deionized water, heat and stir at 50-60°C to dissolve it completely, place it at a suitable temperature, add 0.8g of calcium chloride and stir to dissolve to obtain a chitosan wall material solution; mix 1g of seaweed Mix sodium alginate with 60ml deionized water, heat and stir at 50-60°C to completely dissolve sodium alginate wall material solution; mix the above two single wall material solutions, then add 1ml Tween 80 and mix well to prepare Obtain a composite wall material solution; dissolve 0.6ml of cinnamon essential oil in 2ml of absolute ethanol to obtain a mixed solution of essential oil, add the mixed solution of essential oil to the mixed wall material solution, and homogenize for 3 minutes to obtain a sustained-release microcapsule suspension; Cool the prepared sustained-release microcapsule suspension to room temperature, then put it into a freezer at 4°C for 12 hours, freeze-dry to obtain the fresh-cut fruit and vegetable sus...

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Abstract

The invention discloses a sustained-released micro-capsule freshly-cut fruit and vegetable preservative and a production method and application thereof, and belongs to the technical field of food fresh keeping. According to the sustained-released micro-capsule preservative, chitosan and sodium alginate are taken as raw materials, a chitosan wall material solution and a sodium alginate sodium wallmaterial solution are prepared to be mixed with polysorbate 80, one of cinnamon essential oil, thyme essential oil and oregano essential oil is added, or the three above essential oils are added simultaneously according to a proportion to obtain a sustained-released micro-capsule preservative. The preservative is use for the fresh keeping of freshly cut fruits and vegetables. The invention provides an essential oil compound, a better synergistic effect can be generated, the invasion and growing proliferating of microorganisms on the freshly cut fruits and vegetables can be effectively inhibited, the enzymatic browning reaction of the fruits and the vegetables can be effectively inhibited, the browning speed of the fruits and the vegetables are slowed down, and the color chrominance of thefruits and the vegetables are well maintained.

Description

technical field [0001] The invention relates to a slow-release microcapsule fresh-cut fresh-cut fruit and vegetable preservative, a preparation method and application thereof, and belongs to the technical field of food preservation. Background technique [0002] Fresh-cut fruits and vegetables, also known as semi-processed fruits and vegetables or lightly processed fruits and vegetables, are fresh fruits and vegetables that are cleaned, peeled and cored, cut, kept fresh, and packaged to make them fresh, nutritious, convenient, green and healthy ready-to-eat products. Fresh-cut fruits and vegetables are favored by consumers for their freshness, convenience, and speed, and are currently widely supplied to catering and retail industries around the world. However, minimal processing will change the integrity of fruits and vegetables, severely damage the tissue structure of fruits, and the damage signal will immediately have a significant impact on the metabolism of respiration, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/152A23L5/41
CPCY02W90/10
Inventor 胡文忠龙娅李元政萨仁高娃老莹杨香艳赵曼如
Owner DALIAN NATIONALITIES UNIVERSITY
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