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Edible fruit and vegetable nano coating preservative as well as preparation method and application thereof

A coating film preservative, nanotechnology, applied in the field of materials, can solve the problems of weak antibacterial performance, failure of antibacterial components, and no durability

Pending Publication Date: 2020-10-30
JINGCHU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are many kinds of edible coating fresh-keeping materials, but the existing coating film preservation technology also has certain deficiencies, the more prominent ones are that the film strength and toughness are not enough, and the antibacterial performance is not strong and not durable
During the storage of fruits, due to the effects of handling, mutual friction, light, etc., it is very easy to damage the integrity of the film material on the surface of the fruit, and the antibacterial components in the film will gradually lose their effectiveness, eventually reducing the performance of the film and reducing the freshness preservation effect.

Method used

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  • Edible fruit and vegetable nano coating preservative as well as preparation method and application thereof
  • Edible fruit and vegetable nano coating preservative as well as preparation method and application thereof
  • Edible fruit and vegetable nano coating preservative as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] The preparation process of water-soluble nano plant glycogen suspension:

[0041] Weigh sweet corn seeds, add deionized water, and soak at 4°C for 24 hours. Remove the aqueous solution, pulverize with a mill, add deionized water according to the material-to-water ratio of 1:3 (v / v), and let stand at 4°C for 24 hours; take the supernatant, add acetic acid to adjust the pH to 4.8-5, and then set Let stand at 4°C for 24h; centrifuge at 3000g for 10 minutes to remove precipitation, and get the supernatant to boil in a boiling water bath, and centrifuge at 3000g for 10 minutes to further remove protein until there is no oil and no precipitation; add the obtained supernatant to absolute ethanol and stir Mix the supernatant and absolute ethanol in a volume ratio of 1:1, and let it stand at 4℃ until the precipitation is complete. After 3000g centrifugation, the precipitate is freeze-dried (temperature -55℃, vacuum degree 0.026mbar) to obtain water-soluble nano plant sugar origina...

Embodiment 2

[0048] Food-derived antimicrobial peptide Enterolysin A preparation process:

[0049] 1. Extract DNA from stinky tofu samples with DNA kit.

[0050] 2. Amplification of Enterolysin A gene: Use the obtained corresponding primers to amplify the Enterolysin A gene in stinky tofu using PCR technology.

[0051] 3. Cloning vector construction: After the PCR product is purified by agarose electrophoresis gel tapping, it is connected to the cloning vector pGM-T at 16°C overnight according to the molar ratio of the target fragment to the vector of 3:1. After the ligation, transfer the ligation product to E. coli TOP10 competent cells, and then spread it on the LB(Amp+) plate (1h in advance, spread 16μL of 50mg / mL IPTG, 40μL of 20mg / mL X-gal on the LB(Amp+) plate , Placed at 37°C) to form an Enterolysin A gene clone library. The next day, leukoplakia were picked and cultured overnight, and the recombinant clone plasmid pGM-T / Enterolysin A (plasmid extraction kit) was extracted.

[0052] 4. Ob...

Embodiment 3

[0064] Preparation method of edible fruit and vegetable nano-coating antistaling agent:

[0065] The raw materials are calculated by mass percentage: 50wt% of Pickering emulsion of hydrophobic nano-plant glycogen; 0.5wt% of antibacterial peptide Enterolysin A; 2wt% of cinnamaldehyde; 5wt% of chitosan; 3wt% of sorbitol; 39.5wt% of deionized water.

[0066] Take the film-forming agent chitosan and the plasticizer sorbitol and dissolve them in deionized water, heat at 70°C for 10 minutes, and stir at a slight uniform speed during the heating to prevent the generation of bubbles and the denaturation of chitosan. After heating, cool to room temperature for later use.

[0067] Take Pickering emulsion and add the antimicrobial peptide Enterolysin A and cinnamaldehyde, mix well and set aside.

[0068] Mix the above two solutions 1:1 and stir evenly to obtain the edible nanometer fruit and vegetable coating preservative.

[0069] Take 20mL of the edible fruit and vegetable nano-coating antistali...

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Abstract

The invention discloses an edible nano coating preservative for fruits and vegetables. The edible nano coating preservative comprises the following components in percentage by mass: 40 to 60 weight percentage of a Pickering emulsion of hydrophobic nano plant glycogen; 0.3 to 0.7 weight percent of the antibacterial peptide Enterolysin A; 1 to 3 weight percentage of cinnamyl aldehyde; 4 to 6 weightpercent of chitosan; 2 to 4wt% of sorbitol; and remaining deionized water. Experiments prove that the Pickering emulsion of the hydrophobic nano plant glycogen prepared by the invention not only can prolong the efficacy of antibacterial components, but also can improve the antibacterial activity of the antibacterial components, so that the preservative effect of a coating preservative is greatly improved, and the spoilage of fruits and vegetables is delayed. The antibacterial peptide Enterolysin and cinnamyl aldehyde have a synergistic effect without antagonism when being used as antibacterialagents and embedded by the Pickering emulsion in a combined manner, so that the antibacterial effect can be improved, and the stability of the food preservative is enhanced.

Description

Technical field [0001] The invention belongs to the technical field of materials, and specifically relates to an edible fruit and vegetable nano-coating preservative, and a preparation method and application thereof. Background technique [0002] As a low-toxicity, environmentally friendly and convenient fresh-keeping method, coating film preservation technology is more and more widely used in the preservation of fruits and vegetables, and its development prospects are very broad. The coating film preservation technology is mainly to use the macromolecular substances with good film-forming properties and antibacterial ingredients to make a certain concentration of solution, spray or smear the surface of fruits and vegetables to form a protective edible film, which effectively weakens The respiration intensity of the fruit after harvest inhibits the growth of bacteria and water loss, maintains its color, freshness and fullness, and delays the aging and corruption of fruit and vege...

Claims

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Application Information

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IPC IPC(8): A23B7/16A23B7/154A23L19/00A23L33/125A23L33/18A23L33/115
CPCA23B7/16A23B7/154A23L19/05A23L33/125A23L33/18A23L33/115A23V2002/00A23V2200/10A23V2250/55A23V2250/511A23V2250/642A23V2250/1944A23V2250/154A23V2200/30Y02A40/90
Inventor 王劲松易庆平朱德艳陈清婵简清梅缪园欣孙爱红张喜才
Owner JINGCHU UNIV OF TECH
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