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Preparation method and application of mulberry leaf polyphenol composite preservative

A composite fresh-keeping, mulberry leaf technology, applied in the application, fruit and vegetable fresh-keeping, food preservation and other directions, to achieve the effects of good water retention, good biocompatibility, and enhanced stability

Pending Publication Date: 2020-04-14
SOUTHWEST UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, their practical application in fruits and vegetables may be somewhat limited due to the impact of the pungent odor of essential oils and the sensory changes they may cause in food products

Method used

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  • Preparation method and application of mulberry leaf polyphenol composite preservative
  • Preparation method and application of mulberry leaf polyphenol composite preservative
  • Preparation method and application of mulberry leaf polyphenol composite preservative

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] The preparation method of the mulberry leaf polyphenol powder in the present embodiment comprises the following steps:

[0052] 1) Preparation of mulberry leaf powder: take fresh mulberry leaves, wash, dry, and pulverize to obtain mulberry leaf powder;

[0053] 2) Rough extraction: add 3 g of mulberry leaf powder to 97 g of ethanol solution with a volume concentration of 70% for ultrasonic extraction, then filter, vacuum concentrate the filtrate, and centrifuge to obtain the mulberry leaf polyphenol concentrate;

[0054] 3) Purification: put the macroporous resin into the chromatographic column, slowly add the mulberry leaf polyphenol concentrate, and then elute with water until the eluate water is clarified to remove water-soluble substances, and then use ethanol with a volume concentration of 60% The aqueous solution is eluted until the eluent is clear, and the eluate is concentrated in vacuum until the total phenol content in the concentrated solution is 18.90±0.207m...

Embodiment 2

[0057] This example detects and analyzes the antioxidant capacity of the mulberry leaf polyphenol composite preservative prepared in Example 1, wherein the antioxidant capacity includes the scavenging activity and reducing capacity of DPPH free radicals.

[0058] The specific operation is as follows: 1) Select the freshly cut Hami melon and divide it into 2*3*3cm Hami melon pieces. The experimental group was as follows: fresh-cut cantaloupe pieces were placed in the mulberry leaf polyphenol composite preservative prepared in Example 1 for 30 seconds to ensure that the mulberry polyphenol composite preservative formed a film on the surface of the cantaloupe pieces but did not form droplets; Then put it on a sieve tray and dry it in a sterile environment, and then pack it in a self-sealing fresh-keeping bag; the packaged fresh-cut Hami melons were stored at 4°C, 25°C and 37°C respectively; the control group was: fresh-cut cantaloupe Cantaloupe piece is placed in the chitosan fil...

Embodiment 3

[0068] In this embodiment, the antibacterial performance of the mulberry leaf polyphenol composite antistaling agent obtained in Example 1 is detected and analyzed, and the method of microbial colony counting is adopted.

[0069] Select fresh-cut cantaloupe and divide it into 2*3*3cm cantaloupe pieces. Wherein, the experimental group is: fresh-cut cantaloupe pieces are placed in the mulberry leaf polyphenol composite antistaling agent solution prepared in Example 1 for 30 seconds to ensure that the mulberry leaf polyphenol composite preservative is formed into a film on the surface of the cantaloupe pieces but does not form droplets. should be taken out, placed on a sieve tray and dried in a sterile environment, and then packed in a self-sealing fresh-keeping bag; the fresh-cut cantaloupe after packaging was stored at 4°C, 25°C and 37°C respectively; the control group was: Place the fresh-cut cantaloupe piece in the chitosan film-forming solution prepared in Example 1 for 30s ...

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Abstract

The invention discloses a preparation method and application of a mulberry leaf polyphenol composite preservative, which belong to the technical field of food preservation. The preparation method comprises the steps of dissolving chitosan in water, adding acetic acid and glycerol, adjusting the pH value to 3.5 to 4.5, and then heating and stirring to obtain a film-forming solution; and adding a mulberry leaf polyphenol solution into the film-forming solution, homogenizing, standing, and carrying out ultrasonic degassing treatment to obtain the mulberry leaf polyphenol composite preservative. The mulberry leaf polyphenol composite preservative prepared by the method has good water-retaining property, fresh-keeping property and gas barrier property in fresh-cut fruits and vegetables, is noteasily contaminated by bacteria, remarkably reduces rotting and water loss of fresh-cut fruits and vegetables during storage, prolongs the shelf life, prolongs the service lives of fresh-cut fruits and vegetables, and has great popularization and application values in food preservatives.

Description

technical field [0001] The invention belongs to the technical field of food preservation, and in particular relates to a preparation method and application of a mulberry polyphenol composite preservative. Background technique [0002] Mulberry leaves are rich in resources in my country and are plants of "the same origin of medicine and food". Traditional mulberry leaves are only used for silkworm rearing, which has a single purpose, and a large amount of mulberry leaves are surplus and wasted every year. Mulberry leaves have tonic and anti-aging effects similar to ginseng, but the comprehensive utilization rate of mulberry leaves is very low. At present, there is no good way to increase the added value of mulberry leaf products and the utilization rate of mulberry resources, resulting in the waste of agricultural raw materials. Fully improving the comprehensive utilization rate of mulberry leaves can not only make silkworm enterprises produce good economic benefits, but al...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16A23B7/154A23B7/153A23B7/157
CPCA23B7/16A23B7/154A23B7/153A23B7/157A23V2002/00A23V2200/10A23V2250/2132A23V2250/511
Inventor 石慧余琳
Owner SOUTHWEST UNIVERSITY
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