An antioxidant polypeptide-sodium alginate compound fruit and vegetable preservation spray and its preparation method
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-03-24
- Publication Date
- 2026-08-14
AI Technical Summary
[0005]针对现有保鲜膜在果蔬保鲜过程中存在的破损失效问题，本发明提出了一种抗氧化多肽-海藻酸钠复配果蔬保鲜喷雾剂及其制备方法
本发明的抗氧化多肽-海藻酸钠复配果蔬保鲜喷雾剂具有优异的自修复功能，当保鲜膜出现破损时，自修复率可高达80%以上，有效恢复膜的完整性，延长果蔬保鲜期。喷雾剂在pH值变化和氧气浓度升高时，能够精准释放抗氧化多肽，显著提高果蔬的抗氧化能力，延缓氧化过程，延长货架期50%-100%。喷雾剂还具有良好的附着力，能够在果蔬表面形成稳定保护膜，防止水分蒸发和微生物侵入。海藻酸钠与抗氧化多肽形成的复配膜结构紧密，能有效阻隔氧气和水分渗透，提升保鲜效果。引入动态交联剂进一步增强膜的自修复能力，确保在冷链运输和储存过程中保持膜的稳定性和持久性。
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Abstract
Description
Technical Field
[0001] This invention relates to the field of food preservation, and in particular to a fruit and vegetable preservation spray based on a compound of antioxidant peptides and sodium alginate and its preparation method. Background Technology
[0002] The preservation of fruits and vegetables has always been a key research focus in the food industry. Traditional preservation methods such as cold chain transportation and modified atmosphere packaging can extend shelf life, but they have limitations, especially since the plastic wrap is easily damaged during transportation, leading to the loss of preservatives and failing to effectively prevent microbial invasion. Existing plastic wraps mainly rely on physical barriers and lack self-repair capabilities and responsiveness to changes in pH and oxygen concentration.
[0003] In recent years, research on smart responsive materials has provided new directions for fruit and vegetable preservation, especially the introduction of dynamic cross-linking agents and self-healing technology, which enable the film to automatically repair itself after damage. However, existing preservation films often cannot respond to changes in oxygen concentration and pH simultaneously, and cannot recover after damage, leading to a rapid loss of preservation effect.
[0004] Therefore, there is an urgent need for a fruit and vegetable preservation spray that combines a dual-response mechanism and self-repair function, which can accurately release antioxidants when the surface of fruits and vegetables deteriorates, and quickly self-repair when the film is damaged, ensuring long-term preservation effect. Summary of the Invention
[0005] To address the problem of damage and ineffectiveness of existing plastic wraps during fruit and vegetable preservation, this invention proposes a compound fruit and vegetable preservation spray containing antioxidant peptides and sodium alginate, along with its preparation method. This spray utilizes dynamic cross-linking agents and self-healing technology to release antioxidant peptides when fruits and vegetables spoil and to self-repair when the film is damaged, thus delaying oxidation and meeting the preservation requirements for cold chain transportation and long-term storage.
[0006] To achieve the above objectives, the present invention adopts the following technical solution: An antioxidant polypeptide-sodium alginate compound fruit and vegetable preservation spray, wherein the fruit and vegetable preservation spray is prepared from the following raw materials in parts by weight: Antioxidant peptides 0.5-3 parts, sodium alginate 1-5 parts, dynamic bond crosslinking agent 0.1-1 part, solvent 85-95 parts, pH adjuster 0.1-0.5 parts, food-grade additives 0.5-2 parts; The dynamic bond crosslinking agent is a compound that can form Schiff base bonds or metal coordination bonds with sodium alginate. The Schiff base bonds are formed by the reaction of hydroxyl / carboxyl groups on the sodium alginate molecular chain with amino groups in the dynamic bond crosslinking agent, and the metal coordination bonds are formed by the coordination of carboxyl groups on the sodium alginate molecular chain with divalent metal ions in the dynamic bond crosslinking agent. After the spray is atomized and sprayed on the surface of fruits and vegetables, it can form a preservation film with pH / oxygen dual-response release characteristics and self-repair function.
[0007] Preferably, the antioxidant peptide has a molecular weight of 500-3000 Da, and the antioxidant peptide is selected from one or more of soybean protease hydrolysate peptides, whey protease hydrolysate peptides, and fish skin collagen protease hydrolysate peptides; in the dynamic bond crosslinking agent, the compound forming the Schiff base bond is selected from one or more of chitosan, ethylenediamine, and hexamethylenediamine, and the compound forming the metal coordination bond is selected from one or more of calcium chloride, magnesium chloride, and zinc chloride.
[0008] Preferably, the solvent is deionized water or an aqueous solution of ethanol with a mass concentration of 5%-10%; the pH adjuster is selected from one or more of citric acid, sodium citrate, sodium dihydrogen phosphate, and disodium hydrogen phosphate, and the pH adjuster is used to adjust the pH value of the spray to 5.5-7.0; the food-grade adjuvant is selected from one or more of glycerol, sorbitol, and sucrose fatty acid esters.
[0009] Preferably, the thickness of the plastic wrap is 5-20 μm, and the oxygen permeability is 10-30 cm. 3 / (m 2 • 24 h • 0.1 MPa), water vapor transmission rate is 50-100 g / (m 2 • 24 h); When the surface pH of fruits and vegetables deteriorates, causing the surface pH to drop to 3.0-5.0 or the ambient oxygen concentration to rise to 5%-10%, the plastic wrap triggers the release of antioxidant peptides. When the pH drops from 5.0 to 3.0, the cumulative release of antioxidant peptides over 24 h increases from 10%-20% to 60%-80%.
[0010] Preferably, the preparation method of the antioxidant polypeptide-sodium alginate compound fruit and vegetable preservation spray includes the following specific preparation steps: S1. Add the antioxidant peptide to a portion of the solvent and stir for 15-30 minutes at 30-40℃ and 200-300 rpm / min until the antioxidant peptide is completely dissolved to obtain an antioxidant peptide solution. S2. Add sodium alginate to the remaining solvent and stir for 30-60 minutes at 50-60℃ and 300-400 rpm / min until sodium alginate is completely dissolved. After cooling to 30-40℃, add dynamic bond crosslinking agent and continue stirring for 20-40 minutes to form sodium alginate-dynamic bond crosslinking system. S3. Add the antioxidant peptide solution from S1 to the sodium alginate-dynamic bond crosslinking system from S2, along with a pH adjuster and food-grade additives. Stir for 40-60 minutes at 30-40℃ and 250-350 rpm / min to form a homogeneous mixture. S4. Filter the obtained mixed solution through a 0.22-0.45 μm microporous membrane to remove impurities. Then homogenize the filtered mixed solution 2-3 times under a pressure of 20-30 MPa and a temperature of 30-40℃, each time for 5-10 min, to obtain an antioxidant polypeptide-sodium alginate compound fruit and vegetable preservation spray.
[0011] Preferably, in the preparation method S1 of the fruit and vegetable preservation spray, the mass of a portion of the solvent is 30%-50% of the total mass of the solvent; in S2, the dynamic bond crosslinking agent is added by dripping at a rate of 1-3 mL / min, with continuous stirring during the dripping process to ensure uniform reaction between the dynamic bond crosslinking agent and sodium alginate.
[0012] Preferably, in the preparation method S3 of the fruit and vegetable preservation spray, the addition rate of the antioxidant polypeptide solution is 5-10 mL / min; in S4, the homogenization is carried out using a high-pressure homogenizer, and the temperature fluctuation range of the mixture is controlled within ± 2℃ during the homogenization process.
[0013] Preferably, the application method of the antioxidant polypeptide-sodium alginate compound fruit and vegetable preservation spray is as follows: use a sprayer to evenly spray the spray at a dosage of 0.5-2 mL / 100 g of fruit and vegetables onto the surface of fresh fruit and vegetables, and let them air dry naturally for 5-10 minutes to form a preservation film; the shelf life of the treated fruit and vegetables is extended by 50%-100% compared with the untreated group, and the retention rate of the firmness and vitamin C content of the fruit and vegetables is 80%-95%.
[0014] Preferably, the atomized particles of the sprayer have a diameter of 20-30 μm, and the distance between the sprayer and the surface of the fruits and vegetables is 15-25 cm during spraying.
[0015] The beneficial effects of this invention are: The antioxidant peptide-sodium alginate compound fruit and vegetable preservation spray of this invention has excellent self-repair function. When the preservation film is damaged, the self-repair rate can reach over 80%, effectively restoring the integrity of the film and extending the shelf life of fruits and vegetables. The spray can precisely release antioxidant peptides when pH changes and oxygen concentration increases, significantly improving the antioxidant capacity of fruits and vegetables, slowing down the oxidation process, and extending shelf life by 50%-100%. The spray also has good adhesion, forming a stable protective film on the surface of fruits and vegetables to prevent moisture evaporation and microbial invasion. The compound film structure formed by sodium alginate and antioxidant peptides is compact, effectively blocking oxygen and moisture penetration and improving preservation effect. The introduction of a dynamic cross-linking agent further enhances the self-repair capability of the film, ensuring the stability and durability of the film during cold chain transportation and storage. Attached Figure Description
[0016] The accompanying drawings are provided to further illustrate the invention and form part of the specification. They are used together with the embodiments of the invention to explain the invention and do not constitute a limitation thereof.
[0017] Figure 1 This is a bar chart showing the polypeptide release of each sample of the present invention at different pH values when the oxygen concentration is 8%. Figure 2 This is a bar chart showing the polypeptide release of each sample of the present invention at different oxygen concentrations at pH 4. Detailed Implementation
[0018] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.
[0019] Example 1: The antioxidant polypeptide-sodium alginate compound fruit and vegetable preservation spray of Example 1 is prepared from the following raw materials in parts by weight: Antioxidant peptides: 2 parts soybean protein hydrolysate peptides, 3 parts sodium alginate, dynamic bond crosslinking agent: 0.5 parts ethylenediamine, solvent: 85 parts deionized water, pH adjuster: 0.2 parts citric acid, food-grade additive: 1 part glycerol; The preparation method of the antioxidant peptide-sodium alginate compound fruit and vegetable preservation spray in this embodiment includes the following specific steps: S1. Add the antioxidant peptide to a portion of the solvent and stir for 20 minutes at 30°C and 200 rpm / min until the antioxidant peptide is completely dissolved to obtain an antioxidant peptide solution. S2. Add sodium alginate to the remaining solvent and stir for 45 min at 50℃ and 300 rpm / min until sodium alginate is completely dissolved. After cooling to 30-40℃, add dynamic bond crosslinking agent and continue stirring for 30 min to form sodium alginate-dynamic bond crosslinking system. S3. Add the antioxidant peptide solution from S1 to the sodium alginate-dynamic bond crosslinking system in S2, along with a pH adjuster and food-grade additives. Stir for 50 minutes at 35°C and 300 rpm / min to form a homogeneous mixture. S4. Filter the obtained mixed solution through a 0.22 μm microporous membrane to remove impurities. Then homogenize the filtered mixed solution twice under a pressure of 25 MPa and a temperature of 35℃, each time for 8 min, to obtain an antioxidant peptide-sodium alginate compound fruit and vegetable preservation spray.
[0020] Example 2: To investigate the effects of different dynamic bond crosslinking agents on the performance of fruit and vegetable preservation sprays, this Example 2 presents an antioxidant peptide-sodium alginate compound fruit and vegetable preservation spray, which is prepared from the following raw materials in parts by weight: Antioxidant peptides: 2 parts soybean protein hydrolysate peptides, 3 parts sodium alginate, dynamic bond crosslinking agent: 0.5 parts chitosan, solvent: 85 parts deionized water, pH adjuster: 0.2 parts citric acid, food-grade additive: 1 part glycerol; The preparation method of the antioxidant polypeptide-sodium alginate compound fruit and vegetable preservation spray in Example 2 is the same as that in Example 1.
[0021] Example 3: To investigate the effects of different pH adjusters on the performance of fruit and vegetable preservation sprays, this Example 3 describes an antioxidant peptide-sodium alginate compound fruit and vegetable preservation spray, which was prepared from the following raw materials in parts by weight: Antioxidant peptides: 2 parts soybean protein hydrolysate peptides, 3 parts sodium alginate, dynamic bond crosslinking agent: 0.5 parts chitosan, solvent: 85 parts deionized water, pH adjuster: 0.2 parts sodium citrate, food-grade additive: 1 part glycerol; The preparation method of the antioxidant polypeptide-sodium alginate compound fruit and vegetable preservation spray in Example 3 is the same as that in Example 1.
[0022] Comparative Example 1: To investigate the effect of dynamic bond crosslinking agents on the performance of fruit and vegetable preservation sprays, Comparative Example 1 describes an antioxidant peptide-sodium alginate compound fruit and vegetable preservation spray, which was prepared from the following raw materials in parts by weight: Antioxidant peptides: 2 parts soybean protein hydrolysate peptides, 3 parts sodium alginate, 0 parts dynamic bond crosslinking agent, 85 parts deionized water solvent, 0.2 parts sodium citrate pH adjuster, 1 part food-grade additives; The preparation method of the antioxidant polypeptide-sodium alginate compound fruit and vegetable preservation spray in Comparative Example 1 is the same as that in Example 1.
[0023] Comparative Example 2: To investigate the effect of antioxidant peptides on the performance of fruit and vegetable preservation sprays, Comparative Example 2 presents an antioxidant peptide-sodium alginate compound fruit and vegetable preservation spray, which was prepared from the following raw materials in parts by weight: Antioxidant peptides: 0 parts, sodium alginate: 3 parts, dynamic bond crosslinking agent: 0 parts, solvent: deionized water: 85 parts, pH adjuster: sodium citrate: 0.2 parts, food-grade additives: glycerin: 1 part; The preparation method of the antioxidant polypeptide-sodium alginate compound fruit and vegetable preservation spray in Comparative Example 2 is the same as that in Example 1.
[0024] Performance testing 1. Self-healing performance test The antioxidant peptide-sodium alginate compound fruit and vegetable preservation spray was sprayed onto the surface of a polytetrafluoroethylene (PTFE) substrate, ensuring a spray volume of 0.5 mL / 100 cm². 2 Then, air dry the sample naturally for 10 minutes at 25℃ and 60%-70% relative humidity to form a plastic wrap. Use a sharp blade to make scratches 0.5-2 mm wide on the surface of the plastic wrap, ensuring that the damage does not penetrate the film layer. Place the scratched sample naturally in an environment of 25℃ and 60%-70% relative humidity for 30 minutes to allow the film layer to self-heal. Observe the scratch healing using an optical microscope (400x magnification) and calculate the self-healing rate (the proportion of repaired area to the total scratch area).
[0025] Table 1 Self-healing rate data for each sample Example 1 showed significantly better self-healing performance than the traditional formula and the control group, verifying the key role of dynamic crosslinking agents and antioxidant peptides in enhancing the self-healing function of plastic wrap.
[0026] 2. Response release performance test The spray agent was evenly sprayed onto the surface of the strawberries to form a protective film, with a spraying amount of 0.5-2 mL / 100 g. The treated strawberries were then placed in sealed environments with different pH values (3.0, 4.0, 5.0) and different oxygen concentrations (5%, 8%, 10%), maintained at 25℃ and 60%-70% relative humidity. The release of antioxidant peptides from the treated strawberries over 24 hours was determined using high-performance liquid chromatography (HPLC), and the release under different environmental conditions was recorded.
[0027] Table 2. Data on peptide release of each sample at different pH and O2 concentrations. Example 1 exhibited the highest release of antioxidant peptides under all conditions, especially at low pH and high oxygen concentrations, demonstrating the effectiveness of the pH-responsive and oxygen-responsive release mechanism. However, the release of conventional sodium alginate spray remained consistently low, and although it gradually increased with rising pH and oxygen concentration, it was still far lower than the innovative formulation, indicating a lack of effective responsive release and self-repair capabilities.
[0028] 3. Fruit and vegetable shelf life extension test To verify the effect of the spray on extending the shelf life of fruits and vegetables, the spray was evenly applied to the surface of strawberries to form a protective film. The spraying amount was 0.5-2 mL / 100 g. After spraying, the strawberries were allowed to air dry naturally at 25℃ for 5-10 minutes. Treated and untreated fruits and vegetables were stored under the same conditions (4℃, 80% relative humidity), and the firmness, color changes, vitamin C content, and spoilage status were recorded regularly. Firmness was measured using a portable hardness tester, color changes were assessed visually or with a colorimeter, vitamin C content was determined using high-performance liquid chromatography or titration, and spoilage status was recorded by observing the time to rot and mold growth.
[0029] Table 3. Test data on shelf life extension of strawberries for each sample Example 1 significantly extended the shelf life of strawberries, demonstrating strong antioxidant, moisturizing, and anti-spoilage capabilities. Traditional sodium alginate spray and the comparative example showed poor performance in terms of firmness, vitamin C retention, color change, and time to spoilage initiation, indicating that dynamic cross-linking agents and antioxidant peptides are crucial for the preservation of fruits and vegetables.
[0030] 4. Moisture loss rate test Evenly spray the antioxidant peptide-sodium alginate compound fruit and vegetable preservative spray onto the surface of strawberries and other fruits and vegetables at a rate of 0.5-2 mL / 100 g, ensuring uniform coverage. Record the initial weight of the fruits and vegetables before and after spraying. Then, store the treated and untreated fruits and vegetables together in an environment at 25°C and 60% relative humidity. Weigh the fruits and vegetables regularly, recording the weight every 24 hours, and calculate the moisture loss rate.
[0031] Table 4. Data on water loss rate of strawberries for each sample Example 1 exhibited the best moisture loss rate, significantly reducing water evaporation and demonstrating its superior moisturizing effect. In contrast, Examples 2 and 3, while slightly inferior, still showed good moisturizing ability, while Comparative Examples 1 and 2 and the conventional sodium alginate spray had higher moisture loss rates, demonstrating that the lack of key ingredients leads to poor moisturizing effect.
[0032] The above embodiments are only used to illustrate the technical solutions of the present invention, and are not intended to limit it. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.
Claims
1. A compound spray for preserving fruits and vegetables, consisting of an antioxidant polypeptide and sodium alginate, characterized in that... The fruit and vegetable preservation spray is prepared from the following raw materials in parts by weight: Antioxidant peptides 0.5-3 parts, sodium alginate 1-5 parts, dynamic bond crosslinking agent 0.1-1 part, solvent 85-95 parts, pH adjuster 0.1-0.5 parts, food-grade additives 0.5-2 parts; The dynamic bond crosslinking agent is a compound that can form Schiff base bonds or metal coordination bonds with sodium alginate. The Schiff base bonds are formed by the reaction of hydroxyl / carboxyl groups on the sodium alginate molecular chain with amino groups in the dynamic bond crosslinking agent, and the metal coordination bonds are formed by the coordination of carboxyl groups on the sodium alginate molecular chain with divalent metal ions in the dynamic bond crosslinking agent. After the spray is atomized and sprayed on the surface of fruits and vegetables, it can form a preservation film with pH / oxygen dual-response release characteristics and self-repair function.
2. The antioxidant polypeptide-sodium alginate compound fruit and vegetable preservative spray according to claim 1, characterized in that, The antioxidant peptide has a molecular weight of 500-3000 Da, and is selected from one or more of soybean protease hydrolysate peptides, whey protease hydrolysate peptides, and fish skin collagen protease hydrolysate peptides; in the dynamic bond crosslinking agent, the compound forming the Schiff base bond is selected from one or more of chitosan, ethylenediamine, and hexamethylenediamine, and the compound forming the metal coordination bond is selected from one or more of calcium chloride, magnesium chloride, and zinc chloride.
3. The antioxidant polypeptide-sodium alginate compound fruit and vegetable preservative spray according to claim 1, characterized in that, The solvent is deionized water or an aqueous solution of ethanol with a mass concentration of 5%-10%; the pH adjuster is selected from one or more of citric acid, sodium citrate, sodium dihydrogen phosphate, and disodium hydrogen phosphate, and the pH adjuster is used to adjust the pH value of the spray to 5.5-7.0; the food-grade adjuvant is selected from one or more of glycerol, sorbitol, and sucrose fatty acid esters.
4. The antioxidant polypeptide-sodium alginate compound fruit and vegetable preservative spray according to claim 1, characterized in that, The thickness of the plastic wrap is 5-20 μm, and the oxygen permeability is 10-30 cm. 3 / (m 2 • 24 h • 0.1 MPa), water vapor transmission rate is 50-100 g / (m 2 • 24 h); When the surface pH of fruits and vegetables deteriorates, causing the surface pH to drop to 3.0-5.0 or the ambient oxygen concentration to rise to 5%-10%, the plastic wrap triggers the release of antioxidant peptides. When the pH drops from 5.0 to 3.0, the cumulative release of antioxidant peptides over 24 hours increases from 10%-20% to 60%-80%.
5. A method for preparing an antioxidant polypeptide-sodium alginate compound fruit and vegetable preservation spray, wherein the fruit and vegetable preservation spray is as described in any one of claims 1-4, characterized in that, The steps are as follows: S1. Add the antioxidant peptide to a portion of the solvent and stir for 15-30 minutes at 30-40℃ and 200-300 rpm / min until the antioxidant peptide is completely dissolved to obtain an antioxidant peptide solution. S2. Add sodium alginate to the remaining solvent and stir for 30-60 min at 50-60℃ and 300-400 rpm / min until sodium alginate is completely dissolved. After cooling to 30-40℃, add dynamic bond crosslinking agent and continue stirring for 20-40 min to form sodium alginate-dynamic bond crosslinking system. S3. Add the antioxidant peptide solution from S1 to the sodium alginate-dynamic bond crosslinking system from S2, along with a pH adjuster and food-grade additives. Stir for 40-60 minutes at 30-40℃ and 250-350 rpm / min to form a homogeneous mixture. S4. Filter the obtained mixed solution through a 0.22-0.45 μm microporous membrane to remove impurities. Then homogenize the filtered mixed solution 2-3 times under a pressure of 20-30 MPa and a temperature of 30-40℃, each time for 5-10 min, to obtain an antioxidant polypeptide-sodium alginate compound fruit and vegetable preservation spray.
6. The preparation method of the antioxidant polypeptide-sodium alginate compound fruit and vegetable preservative spray according to claim 5, characterized in that, In S1, the mass of a portion of the solvent is 30%-50% of the total solvent mass; in S2, the dynamic bond crosslinking agent is added by dropping, with a dropping rate of 1-3 mL / min, and continuous stirring is carried out during the dropping process to ensure that the dynamic bond crosslinking agent reacts uniformly with sodium alginate.
7. The preparation method of the antioxidant polypeptide-sodium alginate compound fruit and vegetable preservative spray according to claim 5, characterized in that, The antioxidant peptide solution in S3 is added at a rate of 5-10 mL / min; the homogenization in S4 is performed using a high-pressure homogenizer, and the temperature fluctuation range of the mixture is controlled within ± 2℃ during the homogenization process.
8. The antioxidant polypeptide-sodium alginate compound fruit and vegetable preservative spray according to any one of claims 1-4, characterized in that, The application method is as follows: use a sprayer to evenly spray the spray agent at a dosage of 0.5-2 mL / 100 g of fruits and vegetables onto the surface of fresh fruits and vegetables, and let them air dry naturally for 5-10 minutes to form a protective film; the shelf life of the treated fruits and vegetables is extended by 50%-100% compared with the untreated group, and the retention rate of firmness and vitamin C content of the fruits and vegetables is 80%-95%.
9. The application of the antioxidant polypeptide-sodium alginate compound fruit and vegetable preservative spray according to claim 8, characterized in that, The atomized particles of the sprayer have a diameter of 20-30 μm, and the distance between the sprayer and the surface of the fruits and vegetables is 15-25 cm during spraying.