Plant essential oil composition for fresh keeping of edible mushrooms and preparation method of microemulsion coating liquid of plant essential oil composition

Abstract

The invention belongs to the technical field of plant essential oil compositions, and particularly relates to a plant essential oil composition for fresh keeping of edible mushrooms and a preparation method of microemulsion coating liquid of the plant essential oil composition, and the plant essential oil composition is prepared from the following raw materials in parts by mass: 0.05-0.50 part of fresh ginger essential oil, 0.05-0.45 part of storax essential oil, 0.05-0.45 part of lavender essential oil and 0.05-0.45 part of star anise essential oil.

Description

Technical Field

[0001] This invention belongs to the technical field of plant essential oil compositions, and particularly relates to plant essential oil compositions for the preservation of edible fungi and the preparation method of their microemulsion coating solutions. Background Technology

[0002] Edible fungi are rich in various nutrients such as crude polysaccharides, total phenols, and total flavonoids, and have a unique flavor, occupying an important position in the food consumption market. However, after harvesting, they are susceptible to microbial infection, enzymatic browning, and oxidation reactions, leading to darkening of color, softening of texture, nutrient loss, and even spoilage, significantly shortening shelf life and severely restricting the development of the industry. Currently, the preservation of edible fungi commonly uses single plant essential oils, chemical preservatives, or simple essential oil blends. Single essential oils have limitations such as a narrow antibacterial spectrum and limited antioxidant capacity, while chemical preservatives may pose residue risks, contradicting consumers' demand for natural and safe food.

[0003] Existing plant essential oil preservation products mostly involve direct mixing without employing effective stabilization technologies. This results in high volatility and short-lived effects of the essential oils, making long-term preservation difficult. Furthermore, most formulations lack systematic screening and optimization, failing to achieve synergistic effects and fully utilize the antibacterial and antioxidant advantages of different essential oils, leading to inconsistent preservation results. Therefore, developing a scientifically formulated, highly stable, effective, safe, and non-toxic compound plant essential oil preservation system is a key direction for solving the post-harvest preservation challenges of edible fungi. Summary of the Invention

[0004] The purpose of this invention is to address the aforementioned technical problems by providing a plant essential oil composition for preserving edible fungi and a method for preparing its microemulsion coating solution.

[0005] In view of this, the present invention provides a plant essential oil composition for preserving edible fungi, which is composed of the following raw materials in parts by weight: 0.05-0.50 parts of ginger essential oil, 0.05-0.45 parts of styrax essential oil, 0.05-0.45 parts of lavender essential oil, and 0.05-0.45 parts of star anise essential oil.

[0006] Preferably, the mass fractions of each raw material are: 0.40 parts ginger essential oil, 0.15 parts styrax essential oil, 0.25 parts lavender essential oil, and 0.35 parts star anise essential oil.

[0007] Preferably, the plant essential oil composition is made with food-acceptable excipients, wherein the excipients, by weight, include: 0.30-3.0 parts Tween, 0.05-0.5 parts monoglyceride, 0.20-2.0 parts chitosan, 0.5-2.0 parts sodium alginate, 0.10-2.0 parts citric acid, 0.10-1.6 parts calcium carbonate, and 88-98 parts water.

[0008] Preferably, the mass fractions of each raw material and auxiliary material are as follows: 0.40 parts ginger essential oil, 0.15 parts styrax essential oil, 0.25 parts lavender essential oil, 0.35 parts star anise essential oil, 0.5 parts Tween, 0.1 parts monoglyceride, 0.25 parts chitosan, 0.25 parts sodium alginate, 0.5 parts citric acid, 0.3 parts calcium carbonate, and water to 100 parts.

[0009] Preferably, the mass ratio of Tween to monoglyceride is 5:1.

[0010] A method for preparing a microemulsion coating of plant essential oil composition for preserving edible fungi: Step 1: Weigh the plant essential oil composition and monoglyceride according to the mass ratio as the oil phase, weigh Tween according to the mass ratio, mix Tween and an appropriate amount of deionized water at a constant temperature of 50-80℃ to form the aqueous phase, add the oil phase to the aqueous phase, stir at a rate of 1000-3000 r / min for 10-20 minutes, and then homogenize at a high speed of 5000-12000 r / min for 3-20 minutes to obtain the plant essential oil composition microemulsion; Step 2: Weigh the remaining excipients according to the mass ratio, add them to the microemulsion of the plant essential oil composition, stir at 40-75℃ and 200-3000r / min until completely dissolved, add water to 100mL, cool down and continue stirring to room temperature, and let stand to obtain the final product.

[0011] Preferably, in step one, the constant temperature condition is 75℃, the stirring rate is 2000 r / min, and the stirring time is 15 min; the high-speed homogenization condition is a stirring rate of 10000 r / min and a stirring time of 5 min.

[0012] Preferably, the constant temperature condition in step two is 55℃, and the stirring rate is 500r / min.

[0013] The beneficial effects of this invention are: By analyzing 37 kinds of plant essential oils through single-factor and L9(3) methods 4 Through orthogonal experimental screening and optimization, a synergistic formula of ginger essential oil, styrax essential oil, lavender essential oil, and star anise essential oil was obtained, overcoming the limitations of narrow antibacterial spectrum and limited effect of single essential oils, and significantly improving preservation efficiency. Simultaneously, a microemulsion stepwise emulsification technology was employed, combined with a 5:1 emulsification system of Tween and monoglycerides, and a composite slow-release barrier constructed using chitosan, sodium alginate, and other coating materials. This effectively solved the problems of high volatility and short action period of plant essential oils, achieving a triple synergistic effect of antibacterial, antioxidant, and physical barrier effects, suitable for the preservation of various edible fungi such as shiitake, oyster, and king oyster mushrooms, as well as sliced ​​mushrooms.

[0014] Through multi-dimensional testing, the microemulsion coating solution of this invention can significantly extend the sensory stability of edible fungi. Within 7 days, the sensory score is significantly improved compared with the control group, and the browning index is greatly reduced. The polyphenol oxidase (PPO) activity is reduced by more than 39.92% compared with the control group. The antioxidant performance is comprehensively improved, and the DPPH scavenging rate and superoxide radical scavenging rate are better than those of the control group and commercially available polylysine preservatives. It has a "double-layer locking" effect on the effective nutrients such as crude polysaccharides, total phenols, and total flavonoids, with the content increased by more than 25% compared with the control group. Acute toxicity and cumulative toxicity tests have proven that there is no toxic reaction, and the safety is high. It significantly extends the shelf life of edible fungi, and the preservation effect is significantly better than the existing technology. Attached Figure Description

[0015] Figure 1. Observation of the inhibitory effect of 37 kinds of plant essential oils on Aspergillus flavus (thin-layer chromatography). Figure 2. Screening of the antibacterial rate of 37 essential oils against Aspergillus flavus; Figure 3. Comparison of sensory effects of different treatment groups on shiitake mushrooms; Figure 4. Comparison of anti-browning effects of different treatment groups on lentinan polyphenol oxidase; Figure 5. Comparison of antioxidant effects of different treatment groups on DPPH free radical scavenging in shiitake mushrooms; Figure 6. Comparison of antioxidant effects of different treatment groups on superoxide radical scavenging in shiitake mushrooms; Figure 7. Comparison of antioxidant effects of different treatment groups on scavenging hydroxyl radicals in shiitake mushrooms; Figure 8 Comparison of nutritional components of crude polysaccharides from shiitake mushrooms in different treatment groups; Figure 9. Comparison of the effective components of total flavonoids in shiitake mushrooms in different treatment groups; Figure 10 Comparison of the effective components of total phenols in shiitake mushrooms in different treatment groups. Detailed Implementation

[0016] The technical solutions of the embodiments of this application will be clearly described below with reference to the accompanying drawings. Obviously, the described embodiments are only some, not all, of the embodiments of this application. All other embodiments obtained by those skilled in the art based on the embodiments of this application are within the scope of protection of this application.

[0017] 0.05-0.50 parts ginger essential oil, 0.05-0.45 parts styrax essential oil, 0.05-0.45 parts lavender essential oil, and 0.05-0.45 parts star anise essential oil.

[0018] The essential oil composition can be made from the following essential oils: 0.40 parts ginger essential oil, 0.15 parts styrax essential oil, 0.25 parts lavender essential oil, and 0.35 parts star anise essential oil.

[0019] The plant essential oil composition prepared by the above method can be further prepared into a food-acceptable additive as needed.

[0020] The plant essential oil composition can be mixed with an appropriate amount of excipients (such as Tween, monoglycerides, chitosan, sodium alginate, etc.) and stirred to prepare a microemulsion coating solution.

[0021] The plant essential oil composition microemulsion coating solution is made from the following raw materials and excipients in parts by weight: Ingredients: 0.05-0.50 parts ginger essential oil, 0.05-0.45 parts styrax essential oil, 0.05-0.45 parts lavender essential oil, 0.05-0.45 parts star anise essential oil; Excipients: Tween 0.30-3.0 parts, monoglyceride 0.05-0.5 parts, chitosan 0.20-2.0 parts, sodium alginate 0.5-2.0 parts, citric acid 0.10-2.0 parts, calcium carbonate 0.10-1.6 parts, water 88-98 parts.

[0022] The specific essential oil composition and its microemulsion coating solution are made from the following raw materials and excipients in parts by weight: Ingredients: 0.40 parts ginger essential oil, 0.15 parts styrax essential oil, 0.25 parts lavender essential oil, 0.35 parts star anise essential oil; Excipients: 0.5 parts Tween, 0.1 parts monoglyceride, 0.25 parts chitosan, 0.25 parts sodium alginate, 0.5 parts citric acid, 0.3 parts calcium carbonate, add water to 100 parts.

[0023] The raw materials and excipients used to prepare the plant essential oil composition and its microemulsion coating liquid of the present invention are proportioned by mass parts. During production, the proportions can be increased or decreased accordingly. For example, for large-scale production, the units can be kilograms or tons, while for small-scale production, the units can be grams or milliliters. The weight can be increased or decreased, but the mass ratio of raw materials and excipients among the components remains unchanged.

[0024] The method for preparing the above-mentioned plant essential oil composition and its microemulsion coating solution provided by the present invention includes the following steps: Microemulsion process: Weigh the compound plant essential oil composition and monoglyceride according to the stated mass ratio as the oil phase; then weigh Tween according to the stated mass ratio, and mix Tween with an appropriate amount of deionized water under constant temperature stirring to obtain the aqueous phase. Add the oil phase to the aqueous phase, stir and mix well, and then homogenize at high speed to obtain the plant essential oil composition microemulsion.

[0025] The conditions for adding the oil phase to the aqueous phase at a constant temperature are 50–80°C, specifically 75°C; the stirring rate is 1000–3000 r / min, specifically 2000 r / min; and the stirring time is 10–20 minutes, specifically 15 minutes.

[0026] The high-speed homogenization conditions are a stirring rate of 5000–12000 r / min, specifically 10000 r / min; and a stirring time of 3–20 minutes, specifically 5 minutes.

[0027] Weigh the remaining excipients according to the mass ratio, add them to the microemulsion of the plant essential oil composition obtained at constant temperature in (1), stir until completely dissolved, add water to 100 mL, start cooling, continue stirring until room temperature, and let stand to obtain the final product.

[0028] The constant temperature condition for adding coating material additives to the microemulsion is 40-75℃, specifically 55℃; the stirring rate is 200-3000 r / min, specifically 500 r / min.

[0029] The application of the plant essential oil composition provided by this invention is its application in the preparation of edible fungi preservation products.

[0030] The products include food preservatives or food ingredients.

[0031] By preparing the above-mentioned plant essential oil composition directly or by adding food-acceptable excipients, it can be formulated into any dosage form acceptable to food preservatives, including: solution, emulsion, gel, and microcapsule types.

[0032] All of the above-mentioned food preservatives in various dosage forms can be prepared using conventional methods in the field of food additives.

[0033] According to embodiments of the present invention, the plant essential oil composition is prepared into a microemulsion coating liquid, providing a product for preserving edible fungi, the components of which include the plant essential oil composition provided by the present invention. According to embodiments of the present invention, the plant essential oil composition is prepared into a microemulsion coating liquid, and the preservation of edible fungi compared with the control is specifically reflected in at least the following aspects: (1) It prolongs the stability of the senses; (2) Improve resistance to browning; (3) Enhance antioxidant properties; (4) It effectively stabilizes the nutritional and active ingredient content of edible fungi.

[0034] This invention also provides a product for preserving edible fungi.

[0035] The product for preserving edible fungi includes the plant essential oil composition provided by this invention.

[0036] The products include food preservatives or food ingredients.

[0037] Compared with the prior art, the microemulsion coating solution prepared by this composition has the following beneficial effects and technical features: (1) Synergistic effect formula: Existing patents mostly use a single essential oil (such as ginger or star anise) or a combination of different proportions, while the plant essential oil composition formula involved in this invention is a synergistic effect formula obtained by repeated screening and experimental optimization of 37 kinds of plant essential oils. Figure 2-3 ), through single factor, L9(3) 4 The optimal ratio (A3B1C1D3) was optimized through orthogonal experiments, which is the best compound ratio of ginger essential oil, styrax essential oil, lavender essential oil and star anise essential oil (0.4:0.15:0.25:0.35) (Table 1-3). This breaks through the limitations of single essential oils and significantly improves the preservation effect (Examples 2-5).

[0038] (2) Microemulsion coating stabilization technology: The microemulsion stepwise emulsification technology (phased emulsification of aqueous and oil phases, supplemented by high-speed homogenization and temperature control) is adopted; the emulsifier is Tween and monoglyceride (5:1 compound), which effectively improves the stability of the emulsion. The combination of microemulsion and coating material forms a composite coating system with a slow-release barrier, which prolongs the action time of essential oils, solves the volatility problem, and enhances antioxidant properties.

[0039] Innovation Basis: Existing preservation liquids mostly directly mix essential oils without incorporating coating technology. This solution uses a microemulsion process combined with a composite coating system to achieve a synergistic triple effect of antibacterial, antioxidant, and physical barrier effects, thereby enabling the slow release of essential oils and extending the shelf life.

[0040] Enhancing the Preservation Effect of Edible Fungi: This invention integrates the characteristics and properties of plant essential oil compositions, food-grade emulsifiers, and food-grade coating materials. It employs a high-energy emulsification method to first prepare a microemulsion, then combines the microemulsion with the coating material to form a three-layer composite system where microemulsion droplets (water-in-oil type) are encapsulated under a composite coating. The establishment of this slow-release barrier, comprehensively demonstrated by a multi-dimensional evaluation system (integrating sensory, anti-browning, antioxidant, nutritional, and active ingredient indicators), not only significantly improves the anti-browning and antioxidant capacity of edible fungi but also exhibits a "double-layer locking" effect on the nutrition and active ingredients of edible fungi. p <0.01)( Figure 4-1 1) Therefore, the present invention is applicable to the preservation of various edible fungi and slices (data source: Examples 2-5), and has the effects of antibacterial, antioxidant and extending the shelf life of edible fungi.

[0041] Therefore, the plant essential oil composition of the present invention can be applied to the development of food preservatives or food ingredients, especially for edible fungi, where it has a good preservation effect.

[0042] Unless otherwise specified, the experimental methods used in the following examples are conventional methods.

[0043] Unless otherwise specified, all materials and reagents used in the following examples are commercially available.

[0044] In the quantitative experiments described below, three replicate experiments were conducted, and the average value of the results was taken.

[0045] Example 1: Preparation of a microemulsion coating solution of plant essential oil composition; The microemulsion coating solution of the plant essential oil composition was optimized by single-factor experiments (0.05-0.50 parts of ginger essential oil, 0.05-0.45 parts of styrax essential oil, 0.05-0.45 parts of lavender essential oil, and 0.05-0.45 parts of star anise essential oil) and orthogonal experiments using L9(3) method. 4 The optimal formula (A3B1C1D3) (Table 1-3) can be made from the following parts by weight of raw materials and auxiliary materials: Ingredients: 0.40 parts ginger oil, 0.15 parts styrax oil, 0.25 parts lavender oil, 0.35 parts star anise oil; Excipients: 0.5 parts Tween, 0.1 parts monoglyceride, 0.25 parts chitosan, 0.25 parts sodium alginate, 0.5 parts citric acid, 0.3 parts calcium carbonate, add water to 100 parts.

[0046] Preparation method: Weigh 0.5 parts of Tween and mix with 50 parts of deionized water. Stir at 75℃ and 2000 r / min. Add the plant essential oil composition (0.40 parts of ginger oil, 0.15 parts of styrax oil, 0.25 parts of lavender oil, and 0.35 parts of star anise oil) and 0.1 parts of monoglyceride. Stir at a constant temperature for 15 min, then increase the speed to 10000 r / min. Homogenize for 5 min and then cool to 55℃. Add the coating material (0.25 parts of chitosan and 0.25 parts of sodium alginate) and excipients (0.5 parts of citric acid and 0.3 parts of calcium carbonate). Stir at 500 r / min until completely dissolved. Add water to 100 mL, start cooling, continue stirring to room temperature, and let stand to obtain the final product.

[0047] Example 2: Preservation of sliced ​​shiitake mushrooms; The plant microemulsion prepared in Example 1 was applied to the preservation of sliced ​​shiitake mushrooms. Shiitake mushroom slices without microemulsion spraying served as the control group; shiitake mushroom slices sprayed with 0.8% polylysine solution (a commercially available preservative) served as the polylysine group (positive control group); and shiitake mushroom slices with microemulsion evenly sprayed on the cut surface served as the compound essential oil group (sample group). After covering with a film (to prevent natural drying), observations were conducted at room temperature (25℃). Multiple indicators were measured for each group on days 1, 3, 5, and 7 after the experiment. The average values ​​from 1 to 7 days were compared, and the following technical effects were observed after scoring: The compound essential oil group showed significant improvements over the control group in sensory evaluation, anti-browning (polyphenol oxidase), antioxidant capacity (DPPH scavenging rate, superoxide radical scavenging rate, hydroxyl radical scavenging rate), and maintenance of effective components (crude polysaccharides, total flavonoids, total phenols), and also showed a significant effect compared to the commercially available traditional preservative liquid polylysine group. p <0.01)(Table 4, Figure 3-10 ).

[0048] Example 3: Preservation of Shiitake Mushrooms; The microemulsion can be specifically made from the following parts by weight of raw materials and excipients: Ingredients: 0.40 parts ginger oil, 0.25 parts styrax oil, 0.35 parts lavender oil, 0.35 parts star anise oil; Excipients: Same as in Example 1.

[0049] The method for preparing the microemulsion is the same as that in Example 1.

[0050] Technology Applications: Essential oil group: The prepared preservative (preparation method is the same as in Example 1) is evenly sprayed on the surface of fresh shiitake mushrooms, and after air drying, it is stored at room temperature (25°C).

[0051] Control group: Fresh shiitake mushrooms were stored at room temperature (25℃) without any treatment.

[0052] Polylysine group (positive control group): 0.9% polylysine solution was sprayed onto the surface of fresh shiitake mushrooms, and after air drying, they were stored at room temperature (25℃).

[0053] Effect observation: Sensory evaluation of shiitake mushrooms was conducted on days 1-5 after storage based on color, texture, and odor (Table 5). The results showed that the average sensory score of the essential oil group was 71 points, the control group was 64 points, and the polylysine group was 68 points. The browning index (BI) of shiitake mushrooms was determined by measuring L*, a*, and b* values ​​using a colorimeter. The BI of the compound essential oil group was 79.6, the control group was 134.18, and the polylysine group was 102.33, which was 40.68% lower than the negative control group (p<0.01) and 22.2% lower than the polylysine group (p<0.01).

[0054] Example 4: Preservation of Oyster Mushrooms; The microemulsion can be specifically made from the following parts by weight of raw materials and excipients: Ingredients: 0.5 parts ginger oil, 0.25 parts styrax oil, 0.15 parts lavender oil, 0.05 parts star anise oil; Excipients: Same as in Example 1.

[0055] The preparation method of the coating preservative liquid is the same as that under the "Method" section of Example 1. The technical application method is the same as that in Example 2.

[0056] Effect observation: Sensory evaluation was conducted on the oyster mushrooms based on color, texture, and odor from day 1 to day 5 after storage (Table 6). The results showed that the average sensory score of the essential oil group was 57, while that of the control group was 47; the score of the polylysine group was 52. The BI value of the essential oil group was 86.1, that of the control group was 79.6, and that of the polylysine group was 87.21. The BI value of the essential oil group was 8.21% lower than that of the control group.

[0057] Example 5: Preservation of King Oyster Mushrooms; The microemulsion can be specifically made from the following parts by weight of raw materials and excipients: Ingredients: 0.20 parts ginger oil, 0.25 parts styrax oil, 0.45 parts lavender oil, 0.45 parts star anise oil; Excipients: Same as in Example 1.

[0058] The preparation method of the coating preservative liquid is the same as that in Example 1. The technical application is the same as in Example 2.

[0059] Effect observation: Sensory evaluation of king oyster mushrooms was conducted on days 1-5 after storage based on color, texture, and odor (Table 7). The results showed that the average sensory score of the compound essential oil group sprayed on the king oyster mushrooms was 71.6, while that of the control group was 62.5; the score of the polylysine group was 67.4. The BI value of the essential oil group was 44.8, the control group was 45.9, and the polylysine group was 50.6, which was 2.54% lower than that of the negative control group.

[0060] Example 6: Preparation method of essential oil microemulsion coating liquid 2; Ingredients: 0.15 parts ginger oil, 0.05 parts styrax oil, 0.05 parts lavender oil, 0.05 parts star anise oil; Excipients: 0.5 parts Tween, 0.1 parts monoglyceride, 0.3 parts chitosan, 0.3 parts sodium alginate, 0.5 parts citric acid, 0.4 parts calcium carbonate, add water to 100 parts.

[0061] Preparation method: Weigh 0.5 parts of Tween and mix with 60 parts of deionized water. Stir at 1500 r / min at 60℃. Add 0.3% of the above-mentioned plant essential oil composition and 0.1 parts of monoglyceride. Stir at constant temperature for 10 min, then increase the speed to 5000 r / min. Homogenize for 15 min, then cool to 65℃. Add coating material (0.3 parts of chitosan and 0.3 parts of sodium alginate) and excipients (0.5 parts of citric acid and 0.4 parts of calcium carbonate). Stir at 1000 r / min until completely dissolved. Add water to 100 mL, start cooling, continue stirring to room temperature, and let stand to obtain the essential oil microemulsion coating solution.

[0062] Example 7, Preparation method of essential oil microemulsion coating liquid 3; Ingredients: 0.5 parts ginger oil, 0.45 parts styrax oil, 0.45 parts lavender oil, 0.45 parts star anise oil; Excipients: 3 parts Tween, 0.6 parts monoglyceride, 2.0 parts chitosan, 0.5 parts sodium alginate, 1.8 parts citric acid, 1.4 parts calcium carbonate, add water to 100 parts.

[0063] Preparation method: Weigh 3 parts Tween and mix with 60 parts deionized water. Stir at 60℃ and 1500 r / min. Add 0.3% of the above-mentioned plant essential oil composition and 0.6 parts monoglyceride. Stir at constant temperature for 10 min, then increase the speed to 5000 r / min. Homogenize for 15 min and then cool to 65℃. Add coating material (2.0 parts chitosan and 0.5 parts sodium alginate) and excipients (1.8 parts citric acid and 1.4 parts calcium carbonate). Stir at 1000 r / min until completely dissolved. Add water to 100 mL, start cooling, continue stirring to room temperature, and let stand to obtain the essential oil microemulsion coating solution.

[0064] Example 8: Safety assessment of essential oil microemulsion coating solution; Based on the composition and preparation method described in Example 6, four microemulsion coating solutions with concentrations of 0.3%, 0.65%, 1.38%, and 2.98% were prepared using the Horn's method (with essential oil concentrations increased by 2.15 times sequentially). The acute oral toxicity of these solutions in mice was observed. After 14 days of observation, no toxicity or mortality was observed. Using the same accumulation coefficient method, the diet, toxicity, and mortality of mice were observed over 28 days, and no toxic reactions were observed in any of the four dosage groups.

[0065] Table 1. Factor Level Table for Orthogonal Experiment;

[0066] Table 2. Results of the orthogonal experiment;

[0067] Note: Overall score = Sensory score (100 points) × 0.4 + Total phenols calculated based on the highest content (100 points) × 0.6; Table 3. Analysis of variance;

[0068] Results: The factors affecting the preservation effect of shiitake mushrooms were A>D>B>C. The values ​​of factors A and D showed a significant difference (p<0.05). The optimal preservation combination was A3B1C1D3, which means that the optimal blending ratio of ginger essential oil, styrax essential oil, lavender essential oil, and star anise essential oil was optimized through orthogonal experiments to be (0.4∶0.15∶0.25∶0.35).

[0069] Table 4. Experimental data of different treatment groups of sliced ​​shiitake mushrooms;

[0070] Notes: It has a certain effect on maintaining the sensory quality of shiitake mushrooms: based on the sensory scores of color, texture and odor, the treatment group of this formula maintained an average sensory score of 82 points for 7 days (while the blank control group only scored 71 points), indicating that the treated shiitake mushrooms were superior to the control group in both color and texture.

[0071] Significantly enhanced the anti-browning ability of shiitake mushrooms: Within 7 days, the activity of polyphenol oxidase (PPO) in the treated group of this formula decreased to an average of 24.93 U / g, which was 39.93% lower than the blank control group and 16.73% lower than the polylysine group. PPO is the main factor for measuring browning in shiitake mushrooms, and a higher value indicates a deeper degree of damage. Significantly enhanced the antioxidant capacity of shiitake mushrooms: Within 7 days, the treatment group of this formula achieved an average DPPH scavenging rate of 69.71% in shiitake mushrooms, compared to 62.869% in the blank control; a superoxide radical scavenging rate of 15.15%, compared to 8.31% in the control; and a hydroxyl radical scavenging rate of 85.79%, compared to 81.48% in the control.

[0072] The formula effectively stabilized the nutritional and active ingredient content of shiitake mushrooms: Within 7 days, the average content of crude polysaccharides, total phenols, and total flavonoids in the treated group remained at 6767.78 mg / 100g, 161.78 mg / 100g, and 374.73 mg / 100g, respectively, compared to 5375.56 mg / 100g, 123.50 mg / 100g, and 234.23 mg / 100g in the blank control group. This represents an increase of 25.90%, 31.00%, and 59.98% compared to the control. Table 5. Sensory ratings of shiitake mushrooms;

[0073] Table 6 Sensory ratings of oyster mushrooms;

[0074] Table 7 Sensory ratings of king oyster mushrooms;

[0075] The embodiments of this application have been described above with reference to the accompanying drawings. Unless otherwise specified, the embodiments and features in the embodiments of this application can be combined with each other. This application is not limited to the specific embodiments described above. The specific embodiments described above are merely illustrative and not restrictive. Those skilled in the art can make many other forms under the guidance of this application without departing from the spirit and scope of the claims, and all of these forms are within the protection scope of this application.

Claims

1. A plant essential oil composition for preserving edible fungi, characterized in that: It is composed of the following ingredients in parts by weight: 0.05-0.50 parts ginger essential oil, 0.05-0.45 parts styrax essential oil, 0.05-0.45 parts lavender essential oil, and 0.05-0.45 parts star anise essential oil.

2. The plant essential oil composition for preserving edible fungi according to claim 1, characterized in that: The mass fractions of each ingredient are as follows: 0.40 parts ginger essential oil, 0.15 parts styrax essential oil, 0.25 parts lavender essential oil, and 0.35 parts star anise essential oil.

3. The plant essential oil composition for preserving edible fungi according to claim 2, characterized in that: The plant essential oil composition is made with food-acceptable excipients, wherein the excipients, by weight, include: 0.30-3.0 parts Tween, 0.05-0.5 parts monoglyceride, 0.20-2.0 parts chitosan, 0.5-2.0 parts sodium alginate, 0.10-2.0 parts citric acid, 0.10-1.6 parts calcium carbonate, and 88-98 parts water.

4. The plant essential oil composition for preserving edible fungi according to claim 3, characterized in that: The mass fractions of each raw material and auxiliary material are as follows: 0.40 parts ginger essential oil, 0.15 parts styrax essential oil, 0.25 parts lavender essential oil, 0.35 parts star anise essential oil, 0.5 parts Tween, 0.1 parts monoglyceride, 0.25 parts chitosan, 0.25 parts sodium alginate, 0.5 parts citric acid, 0.3 parts calcium carbonate, and water to 100 parts.

5. The plant essential oil composition for preserving edible fungi according to claim 4, characterized in that: The mass ratio of Tween to monoglyceride is 5:

1.

6. A method for preparing a microemulsion coating of plant essential oil composition for preserving edible fungi, based on the plant essential oil composition for preserving edible fungi according to any one of claims 1-5, characterized in that: Step 1: Weigh the plant essential oil composition and monoglyceride according to the mass ratio as the oil phase, weigh Tween according to the mass ratio, mix Tween and an appropriate amount of deionized water at a constant temperature of 50-80℃ to form the aqueous phase, add the oil phase to the aqueous phase, stir at a rate of 1000-3000 r / min for 10-20 minutes, and then homogenize at a high speed of 5000-12000 r / min for 3-20 minutes to obtain the plant essential oil composition microemulsion; Step 2: Weigh the remaining excipients according to the mass ratio, add them to the microemulsion of the plant essential oil composition, stir at 40-75℃ and 200-3000r / min until completely dissolved, add water to 100mL, cool down and continue stirring to room temperature, and let stand to obtain the final product.

7. The plant essential oil composition for preserving edible fungi according to claim 6 and the method for preparing its microemulsion coating, characterized in that: In step one, the constant temperature condition is 75℃, the stirring rate is 2000 r / min, and the stirring time is 15 min; the high-speed homogenization condition is a stirring rate of 10000 r / min and a stirring time of 5 min.

8. The plant essential oil composition for preserving edible fungi according to claim 7 and the method for preparing its microemulsion coating, characterized in that: In step two, the constant temperature condition is 55℃ and the stirring rate is 500r / min.

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