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Burdock polyphenol-loaded aquatic product coating fresh-keeping liquid as well as preparation method and use method thereof

A technology for coating fresh-keeping and aquatic products, which is applied in the fields of food preservation, preservation of meat/fish with a coating protective layer, preservation of food ingredients as anti-microbials, etc. Good, long-lasting antioxidant effect

Pending Publication Date: 2020-11-27
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the essential oil is easy to volatilize and diffuse, and the maintenance of its efficacy is not utilized; patent CN201910162654.7 discloses a preparation of tea polyphenol liposome / lysozyme-chitosan slow-release coating applied to fish fillet preservation method, the involved polyphenol liposomes have a bilayer membrane structure and strong fluidity

Method used

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  • Burdock polyphenol-loaded aquatic product coating fresh-keeping liquid as well as preparation method and use method thereof
  • Burdock polyphenol-loaded aquatic product coating fresh-keeping liquid as well as preparation method and use method thereof
  • Burdock polyphenol-loaded aquatic product coating fresh-keeping liquid as well as preparation method and use method thereof

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preparation example Construction

[0039] The schematic block diagram of the overall technical route of the present invention is as figure 1 Shown, the present invention carries the preparation method of the aquatic product coating fresh-keeping liquid of burdock polyphenol, comprises the steps:

[0040] Step 1: preparing burdock polyphenols,

[0041] Step 1.1: Slice the fresh burdock root and put it in boiling water for 10-15s, then take it out and drain the water,

[0042] Step 1.2: Place the drained burdock root slices in an oven at 40-50°C to dry,

[0043] Step 1.3: After the dried burdock root slices are pulverized, 40 mesh sieves are obtained to obtain burdock root powder.

[0044] Step 1.4: Mix burdock root powder and ethanol with a volume fraction of 40-60% according to a ratio of 1:(10-30)(g / mL) to obtain a mixed solution, and reflux the mixed solution at 50-60°C Extract 2-3h to the end of reflux,

[0045] Step 1.5: freeze-dry the mixed solution under negative pressure to remove the organic solvent...

Embodiment 1

[0062] Step 1: Preparation of Burdock Polyphenols

[0063] Take fresh burdock root slices, blanching them in boiling water for 15 seconds, drain the water after taking them out; oven-dry the burdock root slices at 45°C, crush them with a tissue grinder, and pass them through a 40-mesh sieve for later use; : a solid-liquid ratio of 20 (g / mL) is mixed with an ethanol solution with a volume fraction of 50%, and extracted under reflux for 3 hours at 55° C.; after removing the organic solvent under reduced pressure, lyophilize in a freeze dryer to obtain burdock polyphenols;

[0064] Step 2: Preparation of burdock polyphenol nanostructured lipid carrier

[0065] Weigh 5% glyceryl tristearate and 5% medium-chain triglycerides and mix them, heat at 90°C to make the complex lipids in a molten state, add 0.10% burdock polyphenols, and dissolve them in the complex lipids Medium; 5% Tween 20 was completely dissolved in the water phase (accounting for 84.90% of the total mass of the syst...

Embodiment 2

[0071] Step 1: Preparation of Burdock Polyphenols

[0072] Take fresh burdock root slices, blanching them in boiling water for 15 seconds, take them out and drain the water; dry the burdock root slices in an oven at 50°C, grind them with a tissue grinder, and pass them through a 40-mesh sieve for later use; : a solid-liquid ratio of 10 (g / mL) is mixed with ethanol with a volume fraction of 60%, reflux extraction at 60° C. for 2 h; after removing the organic solvent under reduced pressure, lyophilize in a freeze dryer to obtain burdock polyphenols;

[0073] Step 2: Preparation of burdock polyphenol nanostructured lipid carrier

[0074] Weigh 10% glyceryl behenate and 5% oleic acid and mix them, heat at 90°C to make the complex lipids in a molten state, add 0.15% burdock polyphenols to dissolve them in the complex lipids; 7% Tween 80 was completely dissolved in the water phase (accounting for 77.85% of the total mass of the system), and preheated at 90°C; the water phase was ad...

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Abstract

The invention discloses a burdock polyphenol-loaded aquatic product coating fresh-keeping liquid as well as a preparation method and a use method thereof. The preparation method comprises the following steps: first, preparing burdock polyphenol, and preparing a burdock polyphenol nano-structure lipid carrier by taking the prepared burdock polyphenol, composite lipid, an emulsifier and water as rawmaterials, wherein the liquid lipid in the composite lipid accounts for 20-60% of the total mass of the composite lipid; and finally preparing the burdock polyphenol-loaded aquatic product coating fresh-keeping liquid by taking the prepared burdock polyphenol nano-structure lipid carrier, sodium alginate, glycerol and fish skin collagen as raw materials. The nano-structure lipid carrier involvedin the invention is in a crystalline solid sphere shape, and carried polyphenol is positioned in internal defect crystal lattices, so that the stability and slow release property are better, the antioxidant and antibacterial effects can be exerted more durably, and the effect of delaying the quality deterioration of aquatic products in the links of storage, transportation, sales and the like is achieved.

Description

technical field [0001] The invention relates to an aquatic product coating fresh-keeping solution loaded with burdock polyphenols and a preparation and use method, belonging to the technical field of food fresh-keeping processing. Background technique [0002] Processed aquatic products have high water activity, rich nutrients, and strong enzyme activity in the body. During storage, transportation, and sales, protein degradation, fat oxidation, and bacterial growth are prone to occur, resulting in spoilage and seriously affecting their commercial value. How to adopt natural, green and safe technical means to effectively delay the decline in the edible quality and safety quality of processed aquatic products is currently a research hotspot in the field of food preservation. [0003] Coating film preservation uses macromolecules (such as polysaccharides, proteins, lipids, etc.) as materials, adding plasticizers, cross-linking agents, etc., to cover the surface of aquatic produ...

Claims

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Application Information

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IPC IPC(8): A23B4/10A23L3/3463A23L3/3454
CPCA23B4/10A23L3/3463A23L3/3454A23V2002/00A23V2200/10A23V2200/222A23V2250/2132A23V2250/18A23V2250/5422
Inventor 冯进李莹崔莉柴智李春阳黄午阳
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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