Natural food preservative and its preparation method and application

Abstract

This application relates to the field of preservative technology, and discloses a natural food preservative, its preparation method, and its application. The natural food preservative comprises the following raw materials in parts by weight: 40-70 parts polyglutamic acid hydrogel, 20-40 parts peanut skin, 8-20 parts pine nut shell powder, and 10-25 parts bamboo leaf extract. The natural food preservative prepared in this application exhibits excellent preservative and antioxidant effects, stable performance, and is primarily composed of natural raw materials, making it safe, environmentally friendly, and harmless to the human body.

Description

Technical Field

[0001] This application relates to the field of preservative technology, and in particular to a natural food preservative, its preparation method, and its application. Background Technology

[0002] Food preservatives are additives used to prevent food spoilage and extend its shelf life. They inhibit microbial activity, prevent food spoilage, and thus ensure food safety and hygiene.

[0003] Traditional food preservatives, such as nitrates, nitrites, and benzoates, while effective in preserving food, may cause harm to the human body with long-term consumption. Therefore, the development of natural, safe, and efficient food preservatives has become a focus of attention.

[0004] With increasing awareness of food safety and health, natural, safe, and efficient food preservatives are gaining popularity. Simultaneously, with continuous technological advancements, the development and application of natural food preservatives are expanding. Natural food preservatives can be derived from plant-based preservatives, such as spices, traditional Chinese medicine, and edible fungi; or animal-based preservatives, such as protamine sulfate and chitosan. These natural food preservatives possess multiple functions, including antibacterial, bacteriostatic, and antioxidant properties.

[0005] Existing natural food preservatives, primarily based on plant essential oils, are characterized by low water solubility and high chemical instability. Furthermore, their antibacterial spectrum is relatively narrow, and they may not inhibit certain pathogens. This necessitates the use of multiple natural preservatives in combination, which may increase the cost and complexity of food production. In addition, some natural food preservatives have relatively weak antioxidant properties and are easily oxidized, thus losing their preservative effect. For example, when tea polyphenols are used as a natural preservative, excessively high concentrations can cause a bitter taste and can also discolor food due to oxidation.

[0006] Therefore, there is an urgent need to develop a natural food preservative with excellent anti-corrosion properties and stable performance. Summary of the Invention

[0007] In order to solve at least one of the above-mentioned technical problems and to develop a natural food preservative with excellent preservation and stable performance, this application provides a natural food preservative, its preparation method and application.

[0008] On the one hand, this application provides a natural food preservative comprising the following raw materials in parts by weight: 40-70 parts of polyglutamic acid hydrogel, 20-40 parts of peanut skin, 8-20 parts of pine nut shell powder, and 10-25 parts of bamboo leaf extract.

[0009] By adopting the above technical solution, the natural food preservative prepared in this application has excellent anti-corrosion and antioxidant effects, stable performance, and is mainly made of natural raw materials, making it safe, environmentally friendly, and harmless to the human body.

[0010] This application incorporates polyglutamic acid hydrogel, a biodegradable material that can serve as a carrier. Its three-dimensional network structure promotes the adsorption and penetration of other raw materials, enhances the interaction between them, and facilitates their full integration to form a uniformly distributed mixture. This improves the antioxidant properties and stability of the natural food preservative. Simultaneously, it exhibits excellent moisturizing and film-forming properties, effectively protecting food, preventing the penetration of moisture and oxygen, and inhibiting the growth and reproduction of microorganisms.

[0011] The peanut skin added in this application is a natural polymer material with excellent barrier properties, which can effectively prevent oxygen and moisture penetration and has excellent antibacterial and bacteriostatic effects.

[0012] The pine nut shell powder added in this application contains abundant polyphenols and antioxidants, which have excellent antibacterial and antioxidant properties. It can effectively protect food from microbial contamination and oxidation reactions, and extend the shelf life of food.

[0013] The bamboo leaf extract added in this application is rich in flavonoids and antioxidants, and has excellent antibacterial and antioxidant properties. It can effectively protect food from microbial contamination and oxidation reactions, and extend the shelf life of food.

[0014] Optionally, the weight ratio of the polyglutamic acid hydrogel to the peanut skin is 1.5-2:1.

[0015] By adopting the above technical solution, this application uses a natural food preservative prepared from polyglutamic acid hydrogel and peanut skin with a wider ratio range, which has excellent preservative effect and high barrier performance.

[0016] Optionally, the pine nut shell powder includes pine nut shell powder A and pine nut shell powder B, wherein the weight ratio of pine nut shell powder A to pine nut shell powder B is 0.3-0.8:1, the average particle size of pine nut shell powder A is 50-200 nm, and the average particle size of pine nut shell powder B is 150-350 nm.

[0017] By adopting the above technical solution, the pine nut shell powder of this application includes pine nut shell powder A and pine nut shell powder B, with a wide particle size distribution. Pine nut shell powder A has a smaller particle size, which can better penetrate into the fine parts of food, while pine nut shell powder B has a larger particle size, which can more effectively protect the surface of food. As a result, the natural food preservative prepared has better overall performance and better preservative properties.

[0018] Optionally, the difference in average particle size between the pine nut shell powder A and the pine nut shell powder B is 50-150 nm.

[0019] By adopting the above technical solution, this application controls the difference in average particle size between pine nut shell powder A and pine nut shell powder B, ensuring that the particle size difference between pine nut shell powder A and pine nut shell powder B is not too large, thereby forming a suitable particle size distribution in the preservative, avoiding the possibility that excessive particle size difference may reduce the penetration ability of the preservative and affect its protective effect on food.

[0020] Optionally, the average particle size of the peanut skin is 200-500 nm.

[0021] By adopting the above technical solution, this application uses peanut skins with a better average particle size, which increases the surface area and can more effectively adsorb and remove oxidizing substances such as free radicals, thereby enhancing the antioxidant effect of the preservative.

[0022] Optionally, the peanut skin is a starch-grafted modified peanut skin, which is prepared by combining peanut skin, starch and initiator in a weight ratio of 1:0.6-1:0.05-0.12.

[0023] By adopting the above technical solution, this application uses starch grafting to modify peanut skin. Starch is a polysaccharide with good film-forming properties and stability, while peanut skin is a natural polymer material with excellent barrier properties. By grafting and modifying starch and peanut skin, a preservative with better barrier properties, antioxidant properties and better stability can be prepared.

[0024] Optionally, the initiator is potassium persulfate.

[0025] Secondly, this application provides a method for preparing a natural food preservative, comprising the following steps:

[0026] S1. Take peanut skin, pine nut shell powder and bamboo leaf extract, mix and stir to prepare a premix;

[0027] S2. Mix and stir the premixed material with the polyglutamic acid hydrogel to prepare a mixture;

[0028] S3. Heat and mix the mixture, then pour it into a mold and cool it to room temperature to prepare a natural food preservative.

[0029] Optionally, in step S3, the heating temperature is 40-60℃.

[0030] By adopting the above technical solution, the method for preparing natural food preservatives in this application is simple and easy to implement, highly operable, and the raw materials are widely available, safe and environmentally friendly, contain no chemical additives, are harmless to the human body, and the prepared natural food preservatives have good anti-corrosion, antioxidant and stability properties, which can effectively protect the safety and hygiene of food.

[0031] Thirdly, this application provides the application of a natural food preservative in the fields of fruit and vegetable products, beverage products, pastry products, and meat products.

[0032] In summary, the present invention has at least one of the following beneficial technical effects:

[0033] 1. By adopting the above technical solution, the natural food preservative prepared in this application has excellent preservative effect and stable performance, and is mainly made of natural raw materials, which is safe, environmentally friendly and harmless to the human body.

[0034] 2. This application incorporates polyglutamic acid hydrogel, a biodegradable material that can serve as a carrier. Its three-dimensional network structure promotes the adsorption and penetration of other raw materials, enhances the interaction between them, and facilitates their full integration to form a uniformly distributed mixture. This improves the antioxidant properties and stability of the natural food preservative. Simultaneously, it exhibits excellent moisturizing and film-forming properties, effectively protecting food, preventing the penetration of moisture and oxygen, and inhibiting the growth and reproduction of microorganisms.

[0035] 3. The peanut skin added in this application is a natural polymer material with excellent barrier properties, which can effectively prevent oxygen and moisture penetration and has excellent antibacterial and bacteriostatic effects;

[0036] 4. The pine nut shell powder added in this application contains abundant polyphenols and antioxidants, and the added bamboo leaf extract contains abundant flavonoids and antioxidants, which have excellent antibacterial and antioxidant properties, effectively protecting food from microbial contamination and oxidation reactions, and extending the shelf life of food.

[0037] 5. The method for preparing the natural food preservative in this application is simple and easy to implement, highly operable, and the raw materials are widely available, safe and environmentally friendly. It does not contain any chemical additives, is harmless to the human body, and the prepared natural food preservative has good anti-corrosion, antioxidant and stability properties, which can effectively protect the safety and hygiene of food. Detailed Implementation

[0038] The present application will be further described in detail below with reference to the embodiments.

[0039] This application designs a natural food preservative comprising the following raw materials in parts by weight: 40-70 parts of polyglutamic acid hydrogel, 20-40 parts of peanut skin, 8-20 parts of pine nut shell powder, and 10-25 parts of bamboo leaf extract.

[0040] The present application discloses a method for preparing a natural food preservative, comprising the following steps:

[0041] S1. Take peanut skin, pine nut shell powder and bamboo leaf extract, mix and stir to prepare a premix;

[0042] S2. Mix and stir the premixed material with the polyglutamic acid hydrogel to prepare a mixture;

[0043] S3. Heat and mix the mixture, then pour it into a mold and cool it to room temperature to prepare a natural food preservative.

[0044] This application provides the application of a natural food preservative in the fields of fruit and vegetable products, beverage products, pastry products, and meat products. Specific Implementation

[0046] The raw materials used in this application are as follows. Unless otherwise specified, all raw materials used in this application are commercially available:

[0047] Polyglutamic acid hydrogel: CAS No. 28829-38-1;

[0048] Polyglutamic acid: CAS No. 25513-46-6;

[0049] Peanut skin: 99% purity;

[0050] Pine nut shell powder: purity ≥ 99%;

[0051] Bamboo leaf extract: Shandong Tongyuan Gonghe Biotechnology Co., Ltd., 100% purity;

[0052] Starch: Selected from corn starch, 99% purity;

[0053] Potassium persulfate: CAS No. 7727-21-1.

[0054] Testing items and methods:

[0055] Antibacterial and preservative performance test: Take 50μL of 10 8 CFU / mL E. coli, 50μL 10 8 CFU / mL Staphylococcus aureus and 50 μL 10 8 After the CFU / mL Aspergillus flavus bacterial suspension was mixed evenly, it was spread on a sterile LB agar plate to prepare a sterile LB agar plate containing the bacterial suspension. Then, 0.01g of the prepared natural food preservative was added. After the LB agar plate was sealed, it was placed in a constant temperature incubator at 37℃ for 24h. The diameter of the inhibition zone was measured with vernier calipers. The larger the diameter of the inhibition zone, the better the antibacterial performance.

[0056] Anti-corrosion efficiency test: After sealing the LB plates, they were placed in a constant temperature incubator at 37℃ for 120 hours, and the diameter of the inhibition zone was measured with vernier calipers.

[0057] Thermal stability test: After sealing the LB plates, they were placed in a constant temperature incubator at 50℃ for 24 hours, and the diameter of the inhibition zone was measured with vernier calipers.

[0058] Examples 1-3

[0059] The specific dosage of the raw materials for a natural food preservative in Examples 1-3 is shown in Table 1.

[0060] Table 1

[0061]

[0062]

[0063] The average particle size of peanut skin is 200 nm, and the average particle size of pine nut shell powder is 200 nm.

[0064] Example 1

[0065] A method for preparing a natural food preservative includes the following steps:

[0066] S1. Take peanut skin, pine nut shell powder and bamboo leaf extract, mix and stir to prepare a premix;

[0067] S2. Mix and stir the premix with the polyglutamic acid hydrogel to prepare a mixture;

[0068] S3. Heat the mixture to 40°C and stir for 30 minutes, then pour it into a mold and cool it to room temperature to prepare a natural food preservative.

[0069] Example 2

[0070] A method for preparing a natural food preservative includes the following steps:

[0071] S1. Take peanut skin, pine nut shell powder and bamboo leaf extract, mix and stir to prepare a premix;

[0072] S2. Mix and stir the premix with the polyglutamic acid hydrogel to prepare a mixture;

[0073] S3. Heat the mixture to 50°C and stir for 30 minutes, then pour it into a mold and cool it to room temperature to prepare a natural food preservative.

[0074] Example 3

[0075] A method for preparing a natural food preservative includes the following steps:

[0076] S1. Take peanut skin, pine nut shell powder and bamboo leaf extract, mix and stir to prepare a premix;

[0077] S2. Mix and stir the premix with the polyglutamic acid hydrogel to prepare a mixture;

[0078] S3. Heat the mixture to 60°C and stir for 30 minutes, then pour it into a mold and cool it to room temperature to prepare a natural food preservative.

[0079] Comparative Examples 1-3

[0080] Comparative Example 1

[0081] Based on Example 2, except that an equal amount of polyglutamic acid was used to replace the polyglutamic acid hydrogel, the other components and preparation methods were the same as in Example 2.

[0082] Comparative Example 2

[0083] Based on Example 2, except that an equal amount of polyglutamic acid hydrogel was used to replace the peanut skin, the other components and preparation methods were the same as in Example 2.

[0084] Comparative Example 3

[0085] Based on Example 2, except that an equal amount of bamboo leaf extract was used to replace pine nut shell powder, the other components and preparation methods were the same as in Example 2.

[0086] The natural food preservatives prepared in Examples 1-3 and Comparative Examples 1-3 were subjected to performance testing, and the test results are shown in Table 2.

[0087] Table 2

[0088]

[0089] As can be seen from Examples 1-3, Comparative Examples 1-3 and Table 2, the natural food preservative prepared in this application has excellent preservative effect and good stability. The preservative effect is still high after the preservative aging test and the thermal stability test.

[0090] As can be seen from Comparative Example 1, Example 2 and Table 2, the preservative effect of the natural food preservative prepared by polyglutamic acid hydrogel in this application is better than that of the preservative prepared by polyglutamic acid. The inventors speculate that the polyglutamic acid hydrogel has a three-dimensional network structure, which can promote the adsorption and penetration of other raw materials, enhance the interaction between the raw materials, promote the full integration of the raw materials, form a uniformly distributed mixture, and improve the antioxidant properties and stability of the natural food preservative.

[0091] As can be seen from Comparative Example 2, Example 2 and Table 2, the preservative prepared by peanut skin in this application has excellent preservative effect. The preservative prepared by replacing peanut skin with an equal amount of polyglutamic acid hydrogel has a very poor preservative effect. The inventors speculate that peanut skin has excellent barrier properties, which can effectively prevent oxygen and moisture penetration, and has excellent antibacterial and bacteriostatic effects. Moreover, peanut skin is a multilayer membrane structure composed of multiple single-layer membranes. The structure is dense, and there are strong intermolecular forces between each layer. It has good chemical stability and therefore has excellent barrier properties, which effectively improves the preservative performance.

[0092] As can be seen from Comparative Example 3, Example 2 and Table 2, the preservative performance of the preservative prepared by using pine nut shell powder in this application is better than that of the preservative prepared by replacing it with an equal amount of bamboo leaf extract.

[0093] Examples 4-5

[0094] Based on Example 2, except for the different weight ratio of polyglutamic acid hydrogel to peanut skin, the other components and preparation methods are the same as in Example 2, wherein the total weight of polyglutamic acid hydrogel and peanut skin is 105g.

[0095] Example 4

[0096] The weight ratio of polyglutamic acid hydrogel to peanut skin is 1.5:1.

[0097] Example 5

[0098] The weight ratio of polyglutamic acid hydrogel to peanut skin is 1.8:1.

[0099] Examples 6-8

[0100] Based on Example 4, except that the total weight of pine nut shell powder is 15g and the pine nut shell powder includes pine nut shell powder A and pine nut shell powder B, the other components and preparation methods are the same as in Example 4. The average particle size of pine nut shell powder A is 150nm and the average particle size of pine nut shell powder B is 350nm.

[0101] Example 6

[0102] The weight ratio of pine nut shell powder A to pine nut shell powder B is 0.3:1.

[0103] Example 7

[0104] The weight ratio of pine nut shell powder A to pine nut shell powder B is 0.5:1.

[0105] Example 8

[0106] The weight ratio of pine nut shell powder A to pine nut shell powder B is 0.8:1.

[0107] Examples 9-11

[0108] Based on Example 7, except for the difference in average particle size between pine nut shell powder A and pine nut shell powder B, the other components and preparation methods are the same as in Example 7.

[0109] Example 9

[0110] The average particle size of pine nut shell powder A is 50 nm, and the average particle size of pine nut shell powder B is 200 nm. The difference between the average particle size of pine nut shell powder A and the average particle size of pine nut shell powder B is 150 nm.

[0111] Example 10

[0112] The average particle size of pine nut shell powder A is 50 nm, and the average particle size of pine nut shell powder B is 150 nm. The difference between the average particle size of pine nut shell powder A and the average particle size of pine nut shell powder B is 100 nm.

[0113] Example 11

[0114] The average particle size of pine nut shell powder A is 200 nm, the average particle size of pine nut shell powder B is 250 nm, and the difference between the average particle size of pine nut shell powder A and the average particle size of pine nut shell powder B is 50 nm.

[0115] The performance of the natural food preservatives prepared in Examples 4-11 was tested, and the test results are shown in Table 3.

[0116] Table 3

[0117]

[0118] As can be seen from Examples 4-5, 2 and Table 3, the preservative prepared by using a better ratio of polyglutamic acid hydrogel and peanut skin in this application has a better preservative effect.

[0119] As can be seen from Examples 6-11, 4 and Table 3, the preservative prepared by using pine nut shell powder with different average particle size ratios in this application has better overall performance. The inventors speculate that the pine nut shell powder in this application includes pine nut shell powder A and pine nut shell powder B, with a wide particle size distribution. Pine nut shell powder A has a smaller particle size, which can better penetrate into the fine parts of food, while pine nut shell powder B has a larger particle size, which can more effectively protect the surface of food. Therefore, the natural food preservative prepared has better overall performance and better preservative properties.

[0120] This application controls the difference in average particle size between pine nut shell powder A and pine nut shell powder B to ensure that the particle size difference between pine nut shell powder A and pine nut shell powder B is not too large, thereby forming a suitable particle size distribution in the preservative and avoiding the possibility that excessive particle size difference may reduce the penetration ability of the preservative and affect its protective effect on food.

[0121] Examples 12-13

[0122] Based on Example 10, except for the average particle size of the peanut skin, the other components and preparation methods are the same as in Example 10.

[0123] Example 12

[0124] The average particle size of peanut skin is 350 nm.

[0125] Example 13

[0126] The average particle size of peanut skin is 500 nm.

[0127] Examples 14-16

[0128] Based on Example 12, except that the peanut skin is starch-grafted modified peanut skin, the other components and preparation methods are the same as in Example 12;

[0129] The starch-grafted modified peanut skin is prepared from peanut skin, starch and initiator. The specific preparation method is as follows: peanut skin, starch and initiator are mixed and stirred in a certain proportion, the mixture is heated to 60°C and stirred continuously for 2 hours, and the heated mixture is cooled to room temperature to prepare starch-grafted modified peanut skin. The initiator is potassium persulfate.

[0130] Example 14

[0131] The weight ratio of peanut skin, starch and initiator is 1:0.6:0.05.

[0132] Example 15

[0133] The weight ratio of peanut skin, starch and initiator is 1:0.8:0.1.

[0134] Example 16

[0135] The weight ratio of peanut skin, starch and initiator is 1:1:0.12.

[0136] The performance of the natural food preservatives prepared in Examples 12-16 was tested, and the test results are shown in Table 4.

[0137] Table 4

[0138]

[0139]

[0140] As can be seen from Examples 12-13, 10 and Table 4, the preservative prepared by this application using peanut skin with a better average particle size has a more excellent preservative effect.

[0141] As can be seen from Examples 14-16, 12 and Table 4, the preservative prepared by grafting peanut skin with starch in this application has a better preservative effect. The inventors speculate that starch is a polysaccharide with good film-forming properties and stability, while peanut skin is a natural polymer material with excellent barrier properties. By grafting and modifying starch and peanut skin, a preservative with better barrier properties, antioxidant properties and better stability can be prepared.

[0142] The above are all preferred embodiments of this application, and are not intended to limit the scope of protection of this application. Therefore, all equivalent changes made in accordance with the principles of this application should be covered within the scope of protection of this application.

Claims

1. A natural food preservative, characterized in that, The product comprises the following raw materials in parts by weight: 40-70 parts polyglutamic acid hydrogel, 20-40 parts peanut skin, 8-20 parts pine nut shell powder, and 10-25 parts bamboo leaf extract; the pine nut shell powder includes pine nut shell powder A and pine nut shell powder B, with a weight ratio of 0.3-0.8:1; the average particle size of pine nut shell powder A is 50-200 nm, the average particle size of pine nut shell powder B is 150-350 nm, the difference in average particle size between pine nut shell powder A and pine nut shell powder B is 50-150 nm, and the average particle size of peanut skin is 200-500 nm.

2. The natural food preservative according to claim 1, characterized in that, The weight ratio of the polyglutamic acid hydrogel to the peanut skin is 1.5-2:

1.

3. A method for preparing the natural food preservative according to claim 1, characterized in that, Includes the following steps: S1. Take peanut skin, pine nut shell powder and bamboo leaf extract, mix and stir to prepare a premix; S2. Mix and stir the premixed material with the polyglutamic acid hydrogel to prepare a mixture; S3. Heat and mix the mixture, then pour it into a mold and cool it to room temperature to prepare a natural food preservative.

4. The method for preparing the natural food preservative according to claim 3, characterized in that, In step S3, the heating temperature is 40-60℃.

5. The application of the natural food preservative according to claim 1 in the fields of fruit and vegetable products, beverage products, pastry products, and meat products.

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