Garlicin-canna edulis ker water extract-bacitracin D composite film for storage and preservation of sugar oranges
By combining allicin, bacitracin D, and banana taro water extract to prepare a composite film, the problem of insufficient antibacterial activity of traditional plastic preservation film was solved, and efficient preservation of tangerines was achieved.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- HUAIYIN TEACHERS COLLEGE
- Filing Date
- 2026-01-23
- Publication Date
- 2026-05-12
Smart Images
Figure SMS_1 
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Abstract
Description
Technical Field
[0001] This invention relates to the field of food packaging materials technology, and in particular to a composite film of allicin-taro water extract-baciclofen D for the storage and preservation of tangerines. Background Technology
[0002] With increasing demands for food safety and fruit quality, food preservation technology is receiving growing attention. Traditional plastic preservation films, such as polyethylene (PE) films, while offering some preservation effects, lack antibacterial activity and are unable to effectively inhibit microbial growth during fruit and vegetable storage, leading to spoilage, nutrient loss, and quality decline. Therefore, developing safe and environmentally friendly composite films with antibacterial properties is particularly necessary.
[0003] Bacitracin D is a cyclic lipopeptide compound produced by Bacillus subtilis, exhibiting excellent broad-spectrum antifungal activity. Allicin is a natural antibacterial component extracted from garlic, which inhibits various pathogens. This invention combines bacitracin D with allicin, using banana taro water extract as the wall material, to prepare a safe and environmentally friendly nanoemulsion (particles) composite antibacterial film. This film is applied to the preservation of tangerines, which is of great significance for improving the preservation effect of fruits and vegetables and promoting the development of green packaging materials. Summary of the Invention
[0004] Objective of the Invention: Addressing the problems existing in the prior art, this invention provides a composite membrane of allicin, taro aqueous extract, and bacitracin D for the storage and preservation of tangerines. The composite membrane is prepared by mixing allicin and bacitracin D with taro aqueous extract. This invention simultaneously integrates allicin, taro aqueous extract, and bacitracin D, effectively enhancing antioxidant activity and thus improving the antibacterial rate. The resulting allicin-taro aqueous extract-bacitracin D composite membrane exhibits excellent performance and effectively improves the antiseptic and preservation effects of tangerines.
[0005] Technical solution: In a first aspect, the present invention provides a method for preparing a composite membrane of allicin-cannabinoids-basilicone D for the storage and preservation of tangerines, comprising the following steps: Step 1: Take fresh garlic that has been washed, peeled and hydrolyzed, then extract and concentrate it using an ultrasonic-assisted eutectic solvent method to obtain allicin; mix the allicin with triglycerides, add an emulsifier, homogenize, then add trehalose aqueous solution and mix to obtain allicin nanoemulsion; Step 2: Take peeled taro, mix with distilled water, pulp, filter, take the filtrate, centrifuge to obtain taro water extract; mix the taro water extract with bacitracin D, add sodium tripolyphosphate solution, centrifuge, wash, freeze dry to obtain bacitracin D-taro water extract nanoparticles; Step 3: Take the banana taro water extract, add glycerol, oscillate at a constant temperature, and sonicate to obtain a banana taro water extract basement membrane solution; add the allicin nanoemulsion and the bacitracin D-banana taro water extract nanoparticles to the banana taro water extract basement membrane solution, mix evenly, remove bubbles by sonication, and dry at a constant temperature to obtain an allicin-banana taro water extract-bacitracin D composite membrane.
[0006] Further, in step 1, in the ultrasonic-assisted eutectic solvent method, the extractant is choline chloride:xylitol with a molar mass ratio of 1:1, and the extraction conditions are: extraction at 35-45 ℃ under ultrasonic conditions of 200-250 W for 30-50 min.
[0007] Further, in step 1, the mass ratio of allicin to triglycerides is 1:3-5; In step 1, the emulsifier is Tween-80 and lecithin in a mass ratio of 2:1.
[0008] Further, in step 2, the volume ratio of the banana taro water extract, the bacitracin D, and the sodium tripolyphosphate solution is 0.2-1.5:0.2-1.5:0.2-1.5.
[0009] Further, in step 3, the volume ratio of the banana taro aqueous extract base membrane solution, the allicin nanoemulsion, and the bacitracin D-banana taro aqueous extract nanoparticles is 0.2-1.5:0.2-1.5:0.2-3.0.
[0010] Furthermore, in step 3, the conditions for the isothermal oscillation are: temperature: 30-40°C; rotation speed: 110-130 rpm; time: 10-14 h.
[0011] Furthermore, in step 3, the amount of glycerol added is 2.0-3.0 ml.
[0012] In a second aspect, the present invention provides a composite membrane of allicin-banana taro aqueous extract-bacitracin D prepared by any of the methods described above, wherein the composite membrane is prepared by mixing allicin and bacitracin D with banana taro aqueous extract.
[0013] Thirdly, the present invention provides an application of a composite membrane of allicin-banana taro water extract-bacitracin D prepared by any of the above methods in the preservation of tangerines.
[0014] Invention Principle: This invention involves hydrolyzing fresh garlic, followed by ultrasonic-assisted eutectic solvent extraction to concentrate allicin. Allicin and bacitracin D are then compounded with a banana taro aqueous extract in an appropriate ratio to prepare nanoemulsions (particles). The mixture is then homogenized, ultrasonically defoamed, and dried at a constant temperature to form a composite membrane. The banana taro aqueous extract possesses adhesive properties, scavenging free radicals and protecting allicin and bacitracin D. Allicin disrupts microbial cell membranes and binds to the sulfhydryl groups of key enzymes, blocking microbial metabolism. Bacitracin D further disrupts the microbial cell membrane regions damaged or interfered with by allicin, efficiently inserting and forming pores. Under this triple attack, the integrity of the microbial cell membrane is completely lost, ion leakage occurs, the proton gradient collapses, and intracellular substances flow out, ultimately leading to rapid lysis and death of the microbial cells. This enhances antibacterial properties and effectively preserves the freshness of tangerines.
[0015] Beneficial effects: Compared with the prior art, the specific beneficial effects of this invention are as follows: The allicin / banana taro water extract / bacitracin D composite membrane prepared by this invention has excellent performance and can be effectively used for the preservation and freshness maintenance of tangerines, extending their shelf life. This method is simple to operate, low in cost, and suitable for widespread application. Detailed Implementation
[0016] The present invention will now be described in detail with reference to the embodiments. Implementation method 1:
[0017] 1. Preparation of allicin nanoemulsion Wash fresh garlic, peel and crush it. Place the crushed garlic paste in a constant temperature water bath and treat it at 30℃ for 30 min. Use choline chloride:xylitol in a 1:1 molar ratio as the extraction solvent at a solid-liquid ratio of 1:2 (g / ml). Extract under 225 W ultrasonic conditions at 40℃ for 40 min, then centrifuge at 6000 rpm for 10 min. Collect the supernatant and concentrate it under reduced pressure at 0.01 MPa, 45℃, and 70 rpm. Freeze-dry to obtain allicin. Mix allicin with triglycerides at a mass ratio of 1:4 and add 100 ml of 3% emulsifier (prepared by mixing Tween-80 and lecithin in a 2:1 mass ratio). Homogenize at 10000 rpm for 2 min to obtain a homogeneous emulsion. Slowly add the emulsion to an aqueous solution containing 0.5% trehalose. The semi-transparent nanoemulsion was obtained by cyclically processing it 5 times under a pressure of 80 MPa using a high-pressure homogenizer, and is denoted as nanoemulsion A.
[0018] 2. Preparation of banana taro water extract-bacitracin D nanoparticles Peel the taro, take the tubers, cut them into small pieces, add distilled water at a solid-liquid ratio of 1:10 (w / v, g / ml), and thoroughly blend. Stir in a 99℃ water bath for 45 min, then filter through four layers of gauze. Collect the coarse filtrate and centrifuge at 4000 rpm for 20 min to obtain the taro aqueous extract. Add 10 ml of 0.02% (w / v, mg / ml) bacitracin D to 100 ml of the taro aqueous extract, and stir at 10000 rpm for 2 h to homogenize and thoroughly mix the bacitracin D with the taro aqueous extract to obtain a bacitracin D-taro aqueous extract mixture. 10 ml of sodium tripolyphosphate solution (0.5%, w / v) was added dropwise to the mixture of bacitracin D-cannabis sativa aqueous extract at a rate of 1.0 ml / min to obtain a bacitracin D-cannabis sativa aqueous extract nanoparticle suspension. The bacitracin D-cannabis sativa aqueous extract nanoparticle suspension was homogenized at 10000 rpm and allowed to stand for 30 min. After centrifugation at 12000 rpm for 15 min, the supernatant was discarded, and the precipitate was washed three times with deionized water and freeze-dried to obtain bacitracin D-cannabis sativa aqueous extract nanoparticles, denoted as nanoparticle B.
[0019] 3. Preparation of allicin-banana taro water extract-baciclofen D composite membrane Measure 100 ml of banana taro aqueous extract, add 2.5 ml of glycerol, place in a constant temperature shaker, and shake at 25 ℃ and 120 r / min for 12 h. Then, sonicate at 250 W for 10 min to obtain the banana taro aqueous extract basement membrane solution. Add 10 ml of nanoemulsion A and 0.2 g of nanoparticle B to the banana taro aqueous extract basement membrane solution and stir at 120 rpm to obtain the film-forming solution. Pour 15 ml of the film-forming solution into a clean 15 cm glass culture dish, sonicate for 5 min to remove air bubbles, and then transfer the culture dish to a constant temperature drying oven at 40 ℃ for 8 h to obtain the allicin-banana taro aqueous extract-bacitracin D composite membrane, denoted as membrane III.
[0020] Add only 10 ml of nanoemulsion A to the above-mentioned banana taro water extract base membrane solution, and keep the other conditions unchanged to prepare a composite membrane. The resulting composite membrane is denoted as membrane I.
[0021] Add only 0.2 g of nanoparticles B to the above-mentioned banana taro water extract base membrane solution, and keep all other conditions unchanged to prepare a composite membrane. The resulting composite membrane is denoted as membrane II.
[0022] Meanwhile, using the above-mentioned banana taro water extract base membrane solution as a control, without adding nanoemulsion (nanoparticles), and keeping other conditions unchanged, a composite membrane was prepared, and the resulting composite membrane was denoted as membrane VI.
[0023] 4. Determination of in vitro antioxidant and antibacterial activities of allicin, banana taro water extract, bacitracin D and their mixtures Accurately measure 1 ml of the allicin extract prepared in step 1, and record it as solution 1. Accurately measure 1 ml of the banana taro water extract prepared in step 2, and record it as solution 2. Accurately measure 1 ml of 0.02% bacitracin D, and record it as solution 3. Mix solution 1 and solution 2 thoroughly at a ratio of 1:1 (v / v), and record it as solution 4. Mix solution 1 and solution 3 thoroughly at a ratio of 1:2 (v / v), and record it as solution 5. Mix solution 2 and solution 3 thoroughly at a ratio of 1:2 (v / v), and record it as solution 6. Mix solution 1, solution 2, and solution 3 thoroughly at a ratio of 1:1:2 (v / v), and record it as solution 7. The antioxidant activity of the samples was determined using the DPPH and OH free radical scavenging methods. Simultaneously, the antibacterial rate of the solutions was determined according to GB / T31402-2015, using Staphylococcus aureus, Escherichia coli, and Aspergillus flavus as indicator bacteria. The results are shown in Table 1. The results indicate that solution 7 has a better scavenging rate of DPPH and OH than solutions 1, 2, 3, 4, 5, and 6. Solution 7 also has a better inhibition rate against Staphylococcus aureus, Escherichia coli, and Aspergillus flavus than solutions 1, 2, 3, 4, 5, and 6. This suggests that the simultaneous integration of allicin, banana taro water extract, and bacitracin D can effectively improve antioxidant activity, thereby increasing the inhibition rate.
[0024]
[0025] 5. Performance testing of antibacterial film The thickness of the antibacterial membrane was measured using a micrometer, and the transmittance of the composite membrane was determined using a UV spectrophotometer. Tensile strength and elongation at break were measured according to GB / T 1040.3, water vapor transmission rate according to GB / T 1037, and oxygen permeability coefficient according to GB / T 1038. Simultaneously, using Staphylococcus aureus, Escherichia coli, and Aspergillus flavus as indicator bacteria, the antibacterial rate of the composite membrane was determined according to GB / T 31402-2015. The experimental results are shown in Table 2. The results indicate that membrane III exhibits superior tensile strength, elongation at break, and antibacterial rates against Staphylococcus aureus, Escherichia coli, and Aspergillus flavus compared to membranes I, II, and VI. This demonstrates that the simultaneous integration of allicin, banana taro water extract, and bacitracin D effectively enhances the mechanical and antibacterial properties of the composite membrane.
[0026]
[0027] 6. Experiment on the preservation and freshness protection of tangerines using composite film Select disease-free, fresh, ripe mandarins (approximately 5 cm in diameter). Wrap each mandarin tightly in a composite film and seal with a food-grade rubber band. Repeat the experiment three times. Store the treated mandarins at room temperature for 10 days. Test the sensory and physicochemical properties of the mandarins according to GB / T 12947-2008, GB / T 8210-2011, and GB 5009.86-2025. The results are shown in Table 3. The results indicate that on the 10th day of storage, the mandarins treated with film III had a more uniform shape, were orange-red in color, had smoother peels, a pleasant sweet and sour taste, and were free of disease spots, mold spots, and obvious off-odors. Compared with films I, II, and VI, the mandarins treated with film III showed better rot rate, weight loss rate, titratable acid content, soluble solids content, solid-acid ratio, ascorbic acid content, and edible rate. Membrane III showed better sensory and physicochemical properties than membranes I, II, and VI, indicating that membrane III can effectively preserve and extend the shelf life of tangerines.
[0028]
[0029] The above embodiments are only for illustrating the technical concept and features of the present invention, and are intended to enable those skilled in the art to understand the content of the present invention and implement it accordingly. They should not be construed as limiting the scope of protection of the present invention. All equivalent transformations or modifications made in accordance with the spirit and essence of the present invention should be covered within the scope of protection of the present invention.
Claims
1. A method for preparing a composite membrane of allicin-taro water extract-basilicone D for the storage and preservation of tangerines, characterized in that, Includes the following steps: Step 1: Take fresh garlic that has been washed, peeled and hydrolyzed, then extract and concentrate it using an ultrasonic-assisted eutectic solvent method to obtain allicin; mix the allicin with triglycerides, add an emulsifier, homogenize, then add trehalose aqueous solution and mix to obtain allicin nanoemulsion; Step 2: Take peeled taro, mix with distilled water, pulp, filter, take the filtrate, centrifuge to obtain taro water extract; mix the taro water extract with bacitracin D, add sodium tripolyphosphate solution, centrifuge, wash, freeze dry to obtain bacitracin D-taro water extract nanoparticles; Step 3: Take the banana taro water extract, add glycerol, oscillate at a constant temperature, and sonicate to obtain a banana taro water extract basement membrane solution; add the allicin nanoemulsion and the bacitracin D-banana taro water extract nanoparticles to the banana taro water extract basement membrane solution, mix evenly, remove bubbles by sonication, and dry at a constant temperature to obtain an allicin-banana taro water extract-bacitracin D composite membrane.
2. The method for preparing the allicin-banana taro water extract-bacitracin D composite membrane according to claim 1, characterized in that: In step 1, the ultrasonic-assisted eutectic solvent method uses choline chloride and xylitol in a molar mass ratio of 1:1 as the extractant, and the extraction conditions are: 35-45 °C constant temperature extraction for 30-50 min under ultrasonic conditions of 200-250 W.
3. The method for preparing the allicin-banana taro water extract-bacitracin D composite membrane according to claim 1, characterized in that: In step 1, the mass ratio of allicin to triglycerides is 1:3-5; In step 1, the emulsifier is Tween-80 and lecithin in a mass ratio of 2:
1.
4. The method for preparing the allicin-banana taro water extract-bacitracin D composite membrane according to claim 1, characterized in that: In step 2, the volume ratio of the banana taro water extract, the bacitracin D, and the sodium tripolyphosphate solution is 0.2-1.5:0.2-1.5:0.2-1.
5.
5. The method for preparing the allicin-banana taro water extract-bacitracin D composite membrane according to claim 1, characterized in that: In step 3, the volume ratio of the banana taro aqueous extract base membrane solution, the allicin nanoemulsion, and the bacitracin D-banana taro aqueous extract nanoparticles is 0.2-1.5:0.2-1.5:0.2-3.
0.
6. The method for preparing the allicin-banana taro water extract-bacitracin D composite membrane according to claim 1, characterized in that: In step 3, the conditions for the isothermal oscillation are: temperature: 30-40°C; Speed: 110-130 rpm; Time: 10-14h.
7. The method for preparing the allicin-banana taro water extract-bacitracin D composite membrane according to claim 1, characterized in that: In step 3, the amount of glycerol added is 2.0-3.0 ml.
8. The allicin-banana taro water extract-basilicone D composite membrane prepared by the method according to any one of claims 1-7, characterized in that: The allicin-banana taro water extract-bacitracin D composite membrane is made by mixing allicin and bacitracin D with banana taro water extract.
9. The application of the allicin-banana taro water extract-basilicone D composite membrane prepared by any one of claims 1-7 in the storage and preservation of tangerines.