A food natural preservative composition and application thereof

Abstract

The application relates to the technical field of preservatives, and particularly provides a food natural preservative composition and application thereof. The food natural preservative composition of the application is composed of kojic acid, cinnamaldehyde and eugenol in a weight ratio of 1:(0.1-5):(0.1-5), or epsilon-polylysine can also be added. The food natural preservative composition of the application synergistically plays the preservative performance of each natural preservative component, and has better preservative performance.

Description

Technical Field

[0001] This application relates to the field of preservative technology, specifically to a natural food preservative composition and its application. Background Technology

[0002] Adding preservatives to food can extend its shelf life and is widely used in various food products. Different foods have different requirements for preservatives, and the same preservative, used in the same amount, will have different preservative effects in different foods.

[0003] To improve the preservative effect of preservatives, a common practice is to combine several preservatives. However, there are many types of food preservatives available, including synthetic preservatives such as sodium benzoate and potassium sorbate, as well as natural preservatives, such as substances extracted from various plants and animals, or derived from microorganisms. Natural preservatives are generally considered to be safer than synthetic preservatives. Some existing technologies report that combining different natural preservatives can improve the preservative effect, or achieve the same preservative effect at lower dosages.

[0004] Meat products, including ham and sausages, also require the addition of preservatives. Existing technologies report the application of several natural preservatives in meat products; however, for the application of natural preservatives in meat products, it is desirable to use as little as possible while achieving the same preservative effect. The industry continues to focus on and research compound natural preservatives in order to obtain preservatives with better preservative performance. Summary of the Invention

[0005] To address the aforementioned technical problems, this application provides a natural preservative composition and its application.

[0006] The technical solution adopted in this application is as follows:

[0007] A natural food preservative composition comprising kojic acid, cinnamaldehyde, and eugenol in a weight ratio of 1:(0.1-5):(0.1-5).

[0008] Preferably, the food natural preservative composition is composed of kojic acid, cinnamaldehyde and eugenol in a weight ratio of 1:(0.3-3):(0.3-3).

[0009] Preferably, the food natural preservative composition further comprises ε-polylysine.

[0010] More preferably, the ε-polylysine has an average molecular weight of 3500-4500.

[0011] More preferably, the weight of the ε-polylysine is 5-20% of the weight of the kojic acid.

[0012] The application of the natural food preservative composition described in any of the above embodiments is applied to meat products.

[0013] Preferably, the meat product is a sausage product, a ham product, or a meatball product.

[0014] Preferably, the method of application is to directly add the food natural preservative composition to the meat product.

[0015] More preferably, the food natural preservative composition is present in the meat product at a weight content of 0.01-0.1%.

[0016] Preferably, the method of application is as follows: the food natural preservative composition is prepared into an aqueous solution and sprayed onto the surface of the meat product.

[0017] In summary, this application has the following beneficial effects:

[0018] 1. The natural preservative composition of this application consists of kojic acid, cinnamaldehyde and eugenol, which combine the properties of these three preservatives, resulting in better preservative performance and achieving a good preservative effect with a lower dosage.

[0019] 2. The natural preservative composition of this application may further contain ε-polylysine to further improve the preservative properties of the preservative composition.

[0020] 3. The natural preservative combination of this application can be directly added to meat products to achieve a preservative effect, or it can be formulated into a solution and sprayed on the surface of meat products to achieve a preservative effect. Detailed Implementation

[0021] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this invention will be described in detail below.

[0022] Throughout this specification, unless otherwise specified, the terminology used herein should be understood as having the meaning commonly used in the art. Therefore, unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. In the event of any conflict, this specification shall prevail.

[0023] This application proposes a natural food preservative composition, which is composed of kojic acid, cinnamaldehyde and eugenol in a weight ratio of 1:(0.1-5):(0.1-5).

[0024] The food natural preservative composition of this application combines the properties of three preservatives: kojic acid, cinnamaldehyde, and eugenol. It has better preservative performance than when these three preservatives are used alone, especially in meat products. This may be due to the following reasons: (1) Meat products usually contain fat and protein components, etc. Different preservatives have different solubilities in fat and protein components. Good solubility results in good preservative effect, while poor solubility results in poor preservative effect. By using several different preservatives in combination, the fat and protein components can contain a certain amount of preservatives, thus achieving a better preservative effect; (2) These three preservatives have a synergistic preservative effect, which can improve the preservative performance.

[0025] In a preferred embodiment of this application, the food natural preservative composition comprises kojic acid, cinnamaldehyde, and eugenol in a weight ratio of 1:(0.3-3):(0.3-3). Further optimization of the composition of the food natural preservative composition results in better preservative properties.

[0026] In a preferred embodiment of this application, the food natural preservative composition further comprises ε-polylysine. ε-polylysine is also a commonly used natural preservative. When added to the food natural preservative composition, it can synergistically exert its preservative effect with kojic acid, cinnamaldehyde, and eugenol, further enhancing the preservative performance of the food natural preservative composition.

[0027] In a more preferred embodiment of this application, the average molecular weight of ε-polylysine is 3500-4500. ε-polylysine with an average molecular weight within this range exhibits good antiseptic and antibacterial properties.

[0028] In a more preferred embodiment of this application, the weight of ε-polylysine is 5-20% of the weight of kojic acid. When the weight of ε-polylysine is within the above range, the preservative performance of the food natural preservative composition is better.

[0029] This application, in another respect, proposes the application of the food natural preservative composition described in any of the above embodiments to meat products.

[0030] In a preferred embodiment of this application, the meat product is a sausage product, a ham product, or a meatball product.

[0031] In a preferred embodiment of this application, the method of applying the above-mentioned food natural preservative composition is as follows: the food natural preservative composition is directly added to meat products. The direct addition method involves adding the food natural preservative composition of this application directly during the processing of the meat products.

[0032] In a more preferred embodiment of this application, the weight content of the natural food preservative in the meat product is 0.01-0.1%. More preferably, the weight content of the natural food preservative in the meat product is 0.02-0.07%.

[0033] In a preferred embodiment of this application, the method of applying the above-mentioned food natural preservative composition is as follows: the food natural preservative composition is prepared into an aqueous solution and sprayed onto the surface of meat products. When preparing the food natural preservative composition into an aqueous solution, it can be initially prepared to a concentration of 0.5-2 wt%, and then diluted to the required concentration before use, such as 0.1 wt%, 0.2 wt%, etc., or it can be directly prepared to the required concentration. Kojic acid and ε-polylysine have good water solubility and can be directly dissolved in water; eugenol is slightly soluble in water, and cinnamaldehyde is poorly soluble in water. Eugenol and cinnamaldehyde cannot be prepared into an aqueous solution with a concentration of 0.5-2 wt% on their own. However, the inventors have discovered that when kojic acid, eugenol, and cinnamaldehyde are added together to water, a homogeneous aqueous solution with a concentration of 0.5-1 wt% can be prepared. When the natural preservative composition further contains ε-polylysine, it can further promote the dissolution of eugenol and cinnamaldehyde, resulting in an aqueous solution with a higher concentration, such as 1.2-2 wt%.

[0034] The technical solution of this application will be described in detail below with reference to the embodiments and comparative examples. All parts in the following embodiments and comparative examples are parts by weight.

[0035] ε-polylysine is sourced from Hubei Rutian Bioengineering Co., Ltd.

[0036] Example 1

[0037] The natural preservative composition consists of 1 part kojic acid, 0.7 parts cinnamaldehyde and 0.2 parts eugenol.

[0038] Example 2

[0039] The natural preservative composition consists of 1 part kojic acid, 0.2 parts cinnamaldehyde and 0.8 parts eugenol.

[0040] Example 3

[0041] The natural preservative composition consists of 1 part kojic acid, 1 part cinnamaldehyde and 1.2 parts eugenol.

[0042] Example 4

[0043] The natural preservative composition consists of 1 part kojic acid, 1 part cinnamaldehyde, 1.2 parts eugenol and 0.06 parts ε-polylysine.

[0044] Example 5

[0045] The natural preservative composition consists of 1 part kojic acid, 1 part cinnamaldehyde, 1.2 parts eugenol and 0.15 parts ε-polylysine.

[0046] Comparative Example 1

[0047] The natural preservative composition consists of 1 part kojic acid and 1 part cinnamaldehyde.

[0048] Comparative Example 2

[0049] The natural preservative composition consists of 1 part kojic acid and 1.2 parts eugenol.

[0050] Comparative Example 3

[0051] The natural preservative composition consists of 1 part cinnamaldehyde and 1.2 parts eugenol.

[0052] Example 6

[0053] Add 1 part kojic acid, 0.2 parts cinnamaldehyde, and 0.5 parts eugenol to water, heat to 50±2℃, and stir until a homogeneous and transparent solution is formed. Cool to room temperature to prepare a 0.8wt% preservative solution. The solution was left to stand for 2 weeks without any precipitation or abnormalities.

[0054] Example 7

[0055] Add 1 part kojic acid, 1 part cinnamaldehyde, and 1.5 parts eugenol to water, heat to 50±2℃, and stir until a homogeneous and transparent solution is formed. Cool to room temperature to prepare a 1.2wt% preservative solution. The solution became cloudy the next day, and a small amount of oily liquid appeared after further standing.

[0056] Example 8

[0057] One part kojic acid, one part cinnamaldehyde, 1.5 parts eugenol, and 0.12 parts ε-polylysine were added to water, heated to 50±2℃, and stirred until a homogeneous and transparent solution was obtained. The solution was then cooled to room temperature to prepare a 1.2wt% preservative solution. The solution was left to stand for two weeks without any precipitation or abnormalities.

[0058] Example 9

[0059] One part kojic acid, one part cinnamaldehyde, 1.5 parts eugenol, and 0.17 parts ε-polylysine were added to water, heated to 50±2℃, and stirred until a homogeneous and transparent solution was obtained. The solution was then cooled to room temperature to prepare a 1.5wt% preservative solution. The solution was left to stand for two weeks without any precipitation or abnormalities.

[0060] Comparative Example 4

[0061] Add kojic acid to water and stir to form a homogeneous and transparent solution, thus preparing a kojic acid solution with a concentration of 1.2 wt%.

[0062] Comparative Example 5

[0063] Add 1 part kojic acid and 0.2 parts cinnamaldehyde to water, heat to 50±2℃, stir until a homogeneous and transparent solution is formed, and cool to room temperature to prepare a 0.8wt% preservative solution. The solution was left to stand for 2 weeks without precipitation or abnormalities.

[0064] Comparative Example 6

[0065] Add 1 part kojic acid and 0.5 parts eugenol to water, heat to 50±2℃, stir until a homogeneous and transparent solution is formed, and then cool to room temperature to prepare a 0.8wt% preservative solution. The solution was left to stand for 2 weeks without any precipitation or abnormalities.

[0066] Application testing

[0067] Corrosion resistance test:

[0068] The natural preservative compositions of Examples 1-5 and Comparative Examples 1-3, as well as kojic acid, cinnamaldehyde and eugenol, were each formulated into preservative solutions with a concentration of 30 wt% using 1,4-butanediol.

[0069] The antibacterial effect was tested using the agar plate perforation method against *Escherichia coli*, *Staphylococcus aureus*, and *Aspergillus niger*. The three strains were diluted to a concentration of 10% with sterile physiological saline. 7 A suspension of CFU / ml was prepared. The culture medium was sterilized at 120℃, cooled to 40℃, poured into 90mm diameter plates, shaken well, and allowed to condense. 100μl of the suspension was then added to the corresponding culture medium and spread evenly using a spreader. Under aseptic conditions, holes were punched in the prepared agar plates using a sterile 6mm diameter punch. The agar blocks were removed with sterile forceps, and 50μl of preservative solution was added to each hole. The plates were then incubated in a constant temperature incubator. After incubation, the antibacterial effect was observed, and the diameter of the inhibition zone (in mm) was measured. Three parallel experiments were performed, and the average value was taken.

[0070] The results are shown in Table 1 below.

[0071] Table 1. Diameter of inhibition zone / mm

[0072] E. coli Staphylococcus aureus Aspergillus niger Example 1 24.10±0.15 22.77±0.26 20.49±0.25 Example 2 23.83±0.21 23.09±0.22 20.12±0.27 Example 3 23.75±0.19 22.41±0.17 20.65±0.22 Example 4 24.25±0.31 22.58±0.18 21.94±0.24 Example 5 24.18±0.24 23.43±0.20 21.85±0.16 Kojic acid 15.47±0.28 8.23±0.18 6.07±0.15 Eugenol 17.54±0.24 16.19±0.22 10.62±0.31 Cinnamaldehyde 16.55±0.23 18.25±0.17 14.31±0.21 Comparative Example 1 17.79±0.20 14.02±0.27 13.94±0.16 Comparative Example 2 19.15±0.19 15.14±0.29 12.01±0.22 Comparative Example 3 19.74±0.25 20.05±0.18 15.11±0.21

[0073] As shown in Table 1, the natural preservative composition of this application has a better preservative effect than a single kojic acid, eugenol, cinnamaldehyde, or a combination of two of kojic acid, eugenol, and cinnamaldehyde. This indicates that the preservatives in the natural preservative composition of this application have a synergistic effect, which improves the preservative performance.

[0074] The preservative solutions of Examples 6, 8, 9 and Comparative Examples 4-6 were diluted with water to a concentration of 0.2 wt%.

[0075] At room temperature, pork shoulder purchased from a supermarket was cut into similarly shaped pieces, each weighing approximately 100g. After wiping the surface with medical alcohol, the pieces were immersed in diluted solutions of the preservatives used in Examples 6, 8, 9, and Comparative Examples 4-6, as well as a 0.2wt% potassium sorbate aqueous solution. After soaking for 3 minutes, the pieces were removed and air-dried to obtain preservative-treated pork. The preservative-treated pork was then stored in a 4℃ refrigerator for 7 days and 14 days, respectively, and the total bacterial count was tested according to GB / T4789.17-2003. The blank example consisted of pork that had not undergone preservative treatment after being wiped with alcohol. Three parallel experiments were conducted, and the average value was taken.

[0076] The results are shown in Table 2 below.

[0077] Table 2 Total bacterial count / log cfu / g

[0078] 7 days 14 days Example 6 2.33±0.02 3.15±0.04 Example 8 2.19±0.03 3.04±0.03 Example 9 2.15±0.05 3.02±0.02 Comparative Example 4 2.76±0.04 4.12±0.03 Comparative Example 5 2.68±0.02 4.09±0.03 Comparative Example 6 2.61±0.05 4.05±0.04 Potassium sorbate aqueous solution 3.12±0.05 4.27±0.03 Blank example 4.83±0.04 7.02±0.05

[0079] As shown in Table 2, the natural preservative composition of this application has good preservative properties, and has better preservative properties than kojic acid alone or a combination of kojic acid with eugenol or cinnamaldehyde.

[0080] This specific embodiment is merely an explanation of this application and is not intended to limit it. After reading this specification, those skilled in the art can make modifications to this embodiment without contributing any inventive step, but such modifications are protected by patent law as long as they fall within the scope of the claims of this application.

Claims

1. A natural food preservative composition, characterized in that, The food preservative composition is composed of kojic acid, cinnamaldehyde, eugenol, and ε-polylysine in a weight ratio of 1:(0.1-5):(0.1-5):(0.05-0.2), wherein the average molecular weight of the ε-polylysine is 3500-4500, and the food natural preservative composition is prepared as an aqueous solution with a concentration of 0.5-2wt% for use.

2. The application of the natural food preservative composition according to claim 1, characterized in that, Used in meat products.

3. The application according to claim 2, characterized in that, The meat products mentioned are sausage products, ham products, or meatball products.

4. The application according to claim 2, characterized in that, The application method is as follows: the aqueous solution of the food natural preservative composition is sprayed onto the surface of the meat product.