CN115777764A - Edible coating liquid, composite edible film, composite coating liquid, and preparation method and application thereof - Google Patents
Edible coating liquid, composite edible film, composite coating liquid, and preparation method and application thereof Download PDFInfo
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Abstract
The invention provides an edible coating liquid, a composite edible film, a composite coating liquid, and a preparation method and application thereof, and belongs to the technical field of aquatic product preservation. The composite edible film takes shrimp active peptide microcapsules, plant polysaccharide and the like as composite film forming materials. The preferable formula of the composite edible film comprises the following components: the addition amount of hydroxypropyl methylcellulose (HPMC) is 12.0wt%, the addition amount of glycerol is 0.4wt%, and the addition amount of shrimp active peptide microcapsule is 3.0wt%. The edible film coating liquid, the composite edible film and the composite film coating liquid can be used for preserving seafood products. The composite edible film has low water vapor transmission rate, good mechanical property, good optical property and good fresh-keeping effect. The composite coating liquid has good preservation effect on seafood products. The edible film coating liquid, the composite edible film and the composite film coating liquid have low production cost, and can be popularized and applied to the preservation of aquatic products on a large scale.
Description
Technical Field
The invention relates to the technical field of aquatic product preservation, in particular to an edible coating liquid, a composite edible film, a composite coating liquid, and a preparation method and application thereof.
Technical Field
Penaeus vannamei (Penaeus vannamei) is a main prawn culture variety in China, and has the advantages of thin shell, rich fertilizer, fresh and sweet meat, high nutritional value and the like. However, in the process of transportation, storage and sale of the penaeus vannamei boone, the body tissues of the penaeus vannamei boone are liquefied due to the decomposition of the protein and fat of the penaeus vannamei boone body, and the penaeus vannamei boone is extremely easy to rot and deteriorate, such as endogenous chemical reaction, enzymatic reaction and melanosis, so that the quality of the penaeus vannamei boone is damaged, unacceptable sensory changes of consumers are generated, and even the edible value is lost. In order to solve the problems that the penaeus vannamei boone is easy to decay and deteriorate, the penaeus vannamei boone is preserved by a common freezing and refrigerating method, although the decay speed can be slowed down to a certain degree, the protein denaturation can be caused by freezing, and the freshness and the sensory quality of the penaeus vannamei boone can be influenced after thawing; and the refrigeration is not beneficial to long-time transportation and storage, and if the chemical preservative is excessively added, potential food safety hazards are caused. How to control the putrefaction rate of the penaeus vannamei boone and delay the storage period becomes a hot problem which is generally concerned at present.
In the commercial and super sales, the fresh-cut fruits, the raw cut steak, the raw fish fillet, the raw shrimps and other tattoo products are generally sold by the polyethylene plastic film (PE) film-covered preservation. The PE film has low recovery rate and long degradation period, which causes huge environmental burden. Compared with PE films, the edible film has the advantages of wide sources, degradability and the like. The edible film is kept fresh by coating or filming, and under the condition of low-temperature refrigeration, the edible film can obstruct the influence of the external environment, inhibit the growth of microorganisms, prevent the deterioration of protein, delay the formation of lipid oxidation and peculiar smell and reduce the water loss to improve the food quality, and has become a research hotspot in the field of food packaging. However, the edible film in the prior art still has the technical problems of high price, unexpected preservation effect and the like.
Therefore, an edible film which is efficient, degradable and low in cost is urgently needed to be used for keeping the freshness of aquatic products such as prawns and the like.
Disclosure of Invention
In order to solve the problems, the invention prepares the shrimp active peptide into the microcapsule by utilizing the microcapsule technology, and the shrimp activity adopted by the inventionIn the early research, the peptide shows no cytotoxicity, better antioxidant activity and the like, can effectively reduce the influence of oxidation, chemical interaction and the like on the shrimp active peptide, better protects the active ingredients of the shrimp active peptide, improves the storage stability of the shrimp active peptide, and then prepares microcapsules into an edible coating liquid, a composite edible film and a composite coating liquid, preferably the composite edible film comprises the following components in formula: the addition amount of hydroxypropyl methylcellulose (HPMC) is 12.0wt%, the addition amount of glycerin is 0.4wt%, and the addition amount of shrimp active peptide microcapsule is 3.0wt%. The microcapsule containing active shrimp peptide in the composite edible film has obvious antioxidant activity and other activity, and after the microcapsule and plant polysaccharide are prepared into the composite film, the gas barrier property is moderate (the water vapor transmission rate is 1.25-2.25) x 10 -10 g/m.s.Pa), can inhibit the influence of the microorganism prawn to a certain extent, so that the prawn has better quality and acceptability. The obtained edible film coating liquid, the composite edible film and the composite film coating liquid have the advantages of few components, good preservation effect and low cost, can achieve good preservation effect only by a small amount of shrimp bioactive peptide microcapsules, can be used for preserving seafood products, and is beneficial to industrial application of the edible film coating liquid, the composite edible film and the composite film coating liquid. The composite edible film has low water vapor transmission rate, good mechanical property, good optical property and good fresh-keeping effect. The composite coating liquid has a good preservation effect on seafood products. The edible film coating liquid, the composite edible film and the composite film coating liquid have low production cost and good preservation effect, and can be popularized and applied to aquatic product preservation in a large scale.
In order to achieve the above object, the present invention provides the following technical solutions.
In a first aspect, the present invention provides an edible coating solution.
An edible coating liquid comprises plant polysaccharide, glycerol, shrimp active peptide microcapsules and a solvent, wherein the solvent is water; calculated by the total weight of the edible coating liquid, the content of the plant polysaccharide is 8.0wt% -16.0wt%, the content of the glycerol is 0.2wt% -1.0wt%, and the content of the shrimp bioactive peptide microcapsule is 1.0wt% -5.0wt%.
In some embodiments, the plant polysaccharide is present in an amount of 10.0wt% to 14.0wt% based on the total weight of the edible film coating solution. In some embodiments, the plant polysaccharide is present in an amount of 8.0wt%, 9.0wt%, 10.0wt%, 11.0wt%, 12.0wt%, 13.0wt%, 14.0wt%, 15.0wt%, or 16.0wt%, based on the total weight of the edible film coating solution.
In some embodiments, the glycerol is present in an amount of 0.2wt% to 0.6wt%, based on the total weight of the edible coating solution. In some embodiments, the glycerol is present in an amount of 0.2wt%, 0.3wt%, 0.4wt%, 0.5wt%, 0.6wt%, 0.7wt%, 0.8wt%, 0.9wt%, or 1.0wt%, based on the total weight of the edible film coating solution.
In some embodiments, the shrimp active peptide microcapsules are present in an amount of 2.0wt% to 5.0wt% based on the total weight of the edible coating solution. In some embodiments, the shrimp active peptide microcapsules are present in an amount of 1.0wt%, 2.0wt%, 3.0wt%, 4.0wt%, or 5.0wt%, based on the total weight of the edible coating solution.
In some embodiments, the plant polysaccharide is present in an amount of 12.0wt%, the glycerol is present in an amount of 0.4wt%, and the shrimp-active peptide microcapsules are present in an amount of 3.0wt%, based on the total weight of the edible coating solution.
In some embodiments, the shrimp active peptide microcapsules comprise a shrimp active peptide, a wall material, and an emulsifier.
In some embodiments, the shrimp active peptide is present in the shrimp active peptide microcapsules in an amount of 10.0wt% to 50.0wt%, the wall material is present in the shrimp active peptide microcapsules in an amount of 50.0wt% to 90.0wt%, and the emulsifier is present in the shrimp active peptide microcapsules in an amount of 0.1wt% to 3.0wt%, based on the total mass of the shrimp active peptide microcapsules.
In some embodiments, the shrimp active peptide is present in the shrimp active peptide microcapsules in an amount of 20.0wt% to 30.0wt% based on the total mass of the shrimp active peptide microcapsules. In some embodiments, the shrimp active peptide is present in the shrimp active peptide microcapsules in an amount of 20.0wt%, 25.0wt%, 30.0wt%, 35.0wt%, 40.0wt%, 45.0wt%, or 50.0wt% based on the total mass of the shrimp active peptide microcapsules
In some embodiments, the content of the wall material in the shrimp-active peptide microcapsule is 60.0wt% to 80.0wt% based on the total mass of the shrimp-active peptide microcapsule. In some embodiments, the wall material is present in the shrimp-active peptide microcapsules in an amount of 70.0wt% to 75.0wt%, based on the total mass of the shrimp-active peptide microcapsules. In some embodiments, the wall material is present in the shrimp-active peptide microcapsules in an amount of 50.0wt%, 54.9wt%, 55.0wt%, 60.0wt%, 65.0wt%, 70.0wt%, 73.2wt%, 75.0wt%, 80.0wt%, 85.0wt%, or 90.0wt%, based on the total mass of the shrimp-active peptide microcapsules.
In some embodiments, the emulsifier is present in the shrimp-active peptide microcapsules in an amount of 0.1wt% to 3.0wt% based on the total mass of the shrimp-active peptide microcapsules. In some embodiments, the emulsifier is present in the shrimp-active peptide microcapsules in an amount of 1.0wt% to 3.0wt% based on the total mass of the shrimp-active peptide microcapsules. In some embodiments, the emulsifier is present in the shrimp-active peptide microcapsules in an amount of 2.0wt% to 3.0wt% based on the total mass of the shrimp-active peptide microcapsules. In some embodiments, the emulsifier is present in the shrimp-active peptide microcapsules in an amount of 0.1wt%, 0.5wt%, 1.0wt%, 2.0wt%, 2.4wt%, 2.5wt%, or 3.0wt%, based on the total mass of the shrimp-active peptide microcapsules.
In some embodiments, the shrimp active peptide is present in the shrimp active peptide microcapsules in an amount of 24.4wt%, the wall material is present in the shrimp active peptide microcapsules in an amount of 73.2wt%, and the emulsifier is present in the shrimp active peptide microcapsules in an amount of 2.4wt%, based on the total mass of the shrimp active peptide microcapsules.
In some embodiments, the wall material comprises at least one selected from gum arabic, chitosan, β -cyclodextrin, hydroxypropyl- β -cyclodextrin, maltodextrin.
In some embodiments, the shrimp-active peptide has a molecular mass distribution below 1.5kDa, wherein 75Da to 1355Da comprises 75% or more.
In some embodiments, the emulsifier is monoglyceride.
In some embodiments, the plant polysaccharide is hydroxypropyl methylcellulose.
In a second aspect, the present invention provides a method for preparing the edible coating solution of the first aspect.
A method for preparing the edible coating solution of the first aspect, comprising: mixing the plant polysaccharide with water, stirring and swelling to obtain a film-forming base solution, mixing the glycerol and shrimp active peptide microcapsules with the film-forming base solution, stirring, and performing ultrasonic defoaming to obtain the edible coating solution.
In some embodiments, the method of preparing the shrimp-active peptide microcapsules comprises: mixing the wall material with water, stirring, mixing with an emulsifier and shrimp active peptide, homogenizing, emulsifying, and spray drying to obtain the shrimp active peptide microcapsule.
In a third aspect, the present invention provides a composite edible film.
A composite edible film prepared by a method comprising: spreading the edible film coating solution of the first aspect or the edible film coating solution prepared by the preparation method of the second aspect in a film forming mold, and drying at 40-60 ℃ to obtain the composite edible film.
In a fourth aspect, the invention provides a composite coating solution.
The composite coating liquid comprises plant polysaccharide, shrimp active peptide microcapsules and a solvent, wherein the solvent is water, the content of the plant polysaccharide is 1.5-3.0 wt%, and the content of the shrimp active peptide microcapsules is 1.5-3.0 wt%.
In some embodiments, the shrimp active peptide microcapsules comprise a shrimp active peptide, a wall material, and an emulsifier.
In some embodiments, the shrimp-active peptide microcapsule contains 10.0wt% to 50.0wt% of the shrimp-active peptide, 50.0wt% to 90.0wt% of the wall material, and 0.1wt% to 3.0wt% of the emulsifier, based on the total mass of the shrimp-active peptide microcapsule.
In some embodiments, the shrimp active peptide is present in the shrimp active peptide microcapsules in an amount of 20.0wt% to 30.0wt% based on the total mass of the shrimp active peptide microcapsules. In some embodiments, the shrimp active peptide is present in the shrimp active peptide microcapsules in an amount of 20.0wt%, 25.0wt%, 30.0wt%, 35.0wt%, 40.0wt%, 45.0wt%, or 50.0wt% based on the total mass of the shrimp active peptide microcapsules
In some embodiments, the wall material is present in the shrimp-active peptide microcapsules in an amount of 60.0wt% to 80.0wt%, based on the total mass of the shrimp-active peptide microcapsules. In some embodiments, the wall material is present in the shrimp-active peptide microcapsules in an amount of 70.0wt% to 75.0wt%, based on the total mass of the shrimp-active peptide microcapsules. In some embodiments, the wall material is present in the shrimp-active peptide microcapsules in an amount of 50.0wt%, 54.9wt%, 55.0wt%, 60.0wt%, 65.0wt%, 70.0wt%, 73.2wt%, 75.0wt%, 80.0wt%, 85.0wt%, or 90.0wt%, based on the total mass of the shrimp-active peptide microcapsules.
In some embodiments, the emulsifier is present in the shrimp-active peptide microcapsules in an amount of 0.1wt% to 3.0wt% based on the total mass of the shrimp-active peptide microcapsules. In some embodiments, the emulsifier is present in the shrimp-active peptide microcapsules in an amount of 1.0wt% to 3.0wt% based on the total mass of the shrimp-active peptide microcapsules. In some embodiments, the emulsifier is present in the shrimp-active peptide microcapsules in an amount of 2.0wt% to 3.0wt% based on the total mass of the shrimp-active peptide microcapsules. In some embodiments, the emulsifier is present in the shrimp-active peptide microcapsules in an amount of 0.1wt%, 0.5wt%, 1.0wt%, 2.0wt%, 2.4wt%, 2.5wt%, or 3.0wt% based on the total mass of the shrimp-active peptide microcapsules.
In some embodiments, the shrimp active peptide is present in the shrimp active peptide microcapsules in an amount of 24.4wt%, the wall material is present in the shrimp active peptide microcapsules in an amount of 73.2wt%, and the emulsifier is present in the shrimp active peptide microcapsules in an amount of 2.4wt%, based on the total mass of the shrimp active peptide microcapsules.
In some embodiments, the wall material comprises at least one selected from gum arabic, chitosan, β -cyclodextrin, hydroxypropyl- β -cyclodextrin, maltodextrin.
In some embodiments, the shrimp-active peptide has a molecular mass distribution below 1.5kDa, wherein 75Da to 1355Da comprises 75% or more.
In some embodiments, the emulsifier is monoglyceride.
In some embodiments, the plant polysaccharide is hydroxypropyl methylcellulose.
In some embodiments, the preparation method of the composite coating solution comprises the following steps: mixing plant polysaccharide with water, stirring, swelling, mixing with shrimp active peptide microcapsule, stirring to dissolve, and standing to obtain the composite coating liquid.
In a fourth aspect, the present invention provides an edible film-coating solution according to the first aspect, an edible film-coating solution obtained by the preparation method according to the second aspect, a composite edible film according to the third aspect, or an application of the composite film-coating solution according to the fourth aspect.
An edible coating liquid of the first aspect, an edible coating liquid obtained by the preparation method of the second aspect, a composite edible film of the third aspect or an application of the composite coating liquid of the fourth aspect in seafood product preservation.
In some embodiments, the seafood product comprises shrimp.
Advantageous effects
Compared with the prior art, one embodiment provided by the invention has at least one of the following beneficial effects:
(1) Compared with PE films, composite edible films with other formulas, edible films of other seafood products and the like in the prior art, the composite edible film is prepared by adopting HPMC, glycerol and shrimp active peptide microcapsules, and when the content of the HPMC is 8.0-16.0 wt%, the content of the glycerol is 0.2-1.0 wt% and the content of the shrimp active peptide microcapsules is 1.0-5.0 wt%, particularly the content of the HPMC is 12.0wt%, the content of the glycerol is 0.4wt% and the content of the shrimp active peptide microcapsules is 3.0wt%, the obtained composite edible film has low water vapor transmission rate, good mechanical property and good optical property, has good oxygen resistance and moisture resistance, can reduce the influence of external bacteria on shrimp bodies, has good oxidation resistance, can slow down the putrefaction process of shrimps, can effectively slow down the generation rate of volatile ammonia, trimethylamine and other lower amine compounds of the shrimp bodies, and delays the putrefaction process of the shrimps; when the composite edible film disclosed by the invention is used for preserving seafood such as shrimps and the like, the composite edible film has obvious advantages in smell evaluation items in the preservation process, has normal smell in the preservation process, has no putrefactive fishy smell, has obvious delicate flavor, has no obvious change of glossiness along with the prolonging of storage time, and is clear in blanching water.
(2) Compared with other composite coating solutions, the composite coating solution prepared by adopting plant polysaccharide and shrimp active peptide microcapsules is beneficial to reducing the influence of microorganisms on the prawns during storage, and is beneficial to reducing the decomposition rate of proteins, amino acids and nitrogen-containing substances, so that the prawns have better quality and acceptability, the generation rate of volatile ammonia, trimethylamine and other lower amine compounds in the prawns is favorably slowed down, and the putrefaction process of the prawns is favorably delayed; is beneficial to slowing down the growth and the reproduction of microorganisms, inhibiting the pollution of the microorganisms and improving the fresh-keeping effect of the prawns.
Definition of terms
In the context of the present invention, all numbers disclosed herein are approximate values, regardless of whether the word "about" or "approximately" is used. Based on the numbers disclosed, the numerical values of each number may vary by less than + -10% or reasonably as recognized by one of ordinary skill in the art, such as by + -1%, + -2%, + -3%, + -4%, or + -5%.
The terms "above", "below", "within" and the like are to be understood as including the integer, for example, two or more means ≧ two.
The term "and/or" should be understood to mean any one of the options or a combination of any two or more of the options.
The term "wt%" means mass percent.
In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.
Drawings
Fig. 1a is a graph of the relationship between the amount of hypromellose added and the water vapor transmission rate (WVP) of the composite edible film of example 2.
Fig. 1b is a graph showing the relationship between the amount of hypromellose added and the tensile strength of the composite edible film in example 2.
Fig. 1c is a graph of the relationship between the amount of hypromellose added and the opacity of the composite edible film of example 2.
Fig. 1d is a graph showing the relationship between the amount of hypromellose added and the light transmittance of the composite edible film in example 2.
Fig. 2a is a graph of glycerol addition versus water vapor transmission rate (WVP) for the composite edible film of example 2.
FIG. 2b is a graph of glycerol addition versus tensile strength for the composite edible film of example 2.
Fig. 2c is a graph of glycerol add-on versus opacity for the composite edible film of example 2.
Fig. 2d is a graph of glycerol addition versus light transmittance for the composite edible film of example 2.
Fig. 3a is a graph showing the relationship between the amount of the microcapsule (shrimp-active peptide microcapsule) added to the composite edible film and the water vapor transmission rate (WVP) in example 2.
Fig. 3b is a graph showing the relationship between the amount of the microcapsule (shrimp-active peptide microcapsule) added to the composite edible film and the tensile strength in example 2.
FIG. 3c is a graph showing the relationship between the amount of microcapsules (shrimp-active peptide microcapsules) added to the composite edible film and the opacity of the composite edible film in example 2.
Fig. 3d is a graph showing the relationship between the addition amount of microcapsules (shrimp-active peptide microcapsules) of the composite edible film and the light transmittance in example 2.
Figure 4 is a graph of sensory scores of shrimps without film group, HPMC blank film group, PE film group and composite edible film group as a function of days on storage in example 3.
Figure 5a is a graph of the appearance of shrimp without film groups as a function of time in example 3.
Figure 5b is a graph of the appearance of shrimp of the HPMC blank film group of example 3 over time.
FIG. 5c is a graph of the appearance of shrimp of the PE film group of example 3 as a function of time.
Figure 5d is a graph of the appearance of shrimp with the composite edible film packet of example 3 as a function of time.
Figure 6 is a graph of the pH of shrimps in example 3 without the film group, HPMC blank film group, PE film group and composite edible film group as a function of days on storage.
FIG. 7 is a graph of the volatile basic nitrogen of shrimps without film group, HPMC blank film group, PE film group and composite edible film group in example 3 as a function of days of storage.
FIG. 8 is a graph of the total number of colonies from shrimps without the film group, HPMC blank film group, PE film group and composite edible film group in example 3 as a function of days on storage.
FIG. 9 is a graph of sensory evaluation of shrimps in the blank, HPMC film liquid, PE film and composite film liquid groups of example 3 as a function of days on storage.
Figure 10a is a graph of the appearance of the blank group of shrimp in example 3 as a function of time.
Figure 10b is a graph of the appearance of shrimp over time for the HPMC film liquid formulation of example 3.
FIG. 10c is a graph of the appearance of shrimp of the PE film group of example 3 as a function of time.
FIG. 10d is a graph of shrimp in the composite coating solution set of example 3 showing changes in appearance over time.
FIG. 11 is a graph of the pH of the shrimps in the blank, HPMC film liquid, PE film and composite film liquid sets as a function of days of storage in example 3.
FIG. 12 is a graph of the volatile basic nitrogen of the shrimps in the blank, HPMC film liquid, PE film and composite film liquid sets as a function of days on storage in example 3.
FIG. 13 is a graph of total number of colonies of shrimps in the blank, HPMC film liquid, PE film liquid and composite film liquid sets as a function of days on storage in example 3.
Detailed Description
In order to make the technical solutions of the present invention better understood by those skilled in the art, some non-limiting examples are further disclosed below to further explain the present invention in detail.
The reagents used in the present invention are either commercially available or can be prepared by the methods described herein.
Example 1: composite edible film and preparation of composite coating liquid
1) Preparation of shrimp active peptide: taking shrimp heads and shrimp shells as raw materials, carrying out enzymolysis for 6.5 hours by adopting alkaline protease at 40 ℃ and pH8, wherein the feeding mass ratio of the shrimp heads and the shrimp shells to the alkaline protease is 25: 1, centrifuging for 10min under the condition that the rotating speed of a centrifugal machine is 10000rpm, separating supernate by using a roll-type membrane with the molecular weight cutoff of 1kDa, collecting permeate, concentrating under reduced pressure until the content of solid matters is about 10-15%, and carrying out spray drying to obtain the shrimp active peptide; the molecular mass distribution of the obtained shrimp active peptide is below 1.5kDa, wherein the ratio of 75 Da-1355 Da is more than or equal to 75 percent.
2) Preparation of shrimp active peptide microcapsules: 22.5g of wall material Arabic gum and 7.5g of beta-cyclodextrin are weighed, 250ml of pure water is added, and water bath at 55 ℃ is stirred for dissolution assistance. After the dissolution, 1.0g of monoglyceride as an emulsifier and 10.0g of shrimp active peptide are added, after stirring for 30min, high-speed emulsification and homogenization are carried out for 10min, and the emulsion is subjected to spray drying (the air inlet temperature is 180 ℃, and the feed flow is 10 ml/min) to prepare 36.5g of shrimp active peptide microcapsules.
3) Preparation of the composite edible film: weighing 12.0g of hydroxypropyl methylcellulose (HPMC), adding 100ml of pure water, stirring and swelling to form HPMC solution, and preparing the film forming base solution. Then 0.4g of glycerol and 3.0g of shrimp active peptide microcapsule are added, and ultrasonic defoaming is carried out after uniform mixing. And finally, pouring the film liquid into a self-made organic glass film forming device, horizontally casting for 3min, drying in an oven at 50 ℃ for 50min, and uncovering the film to obtain the composite edible film.
4) Preparing a composite coating liquid: weighing 1.5g of HPMC, adding 100ml of pure water, stirring and swelling to form HPMC solution, then adding 1.5g of shrimp active peptide microcapsule, stirring until the mixture is dissolved, and standing for 30min to obtain the composite coating liquid.
Example 2: composite edible film Performance determination
1. Method for measuring performance of composite edible film
1) Determination of mechanical Properties
The composite edible film is cut into a strip sample with the width of 20mm and the length of 45mm, the periphery and the central point of the film are selected, and the thickness of the film is measured by using a micrometer caliper. Tensile test was conducted by using a texture analyzer under the conditions of an interval of 30mm and a tensile rate of 1mm/s to obtain film tensile strength (TS, MPa) and elongation at break (EB,%)
2) Determination of Water vapor Transmission Rate (WVP)
A glass bottle with a round mouth diameter of 15mm and a capacity of 10mL is taken, and 6mL of ultrapure water is accurately transferred and placed in the bottle. Cutting the composite edible film into 20mm multiplied by 20mm, placing the composite edible film on a bottle mouth, and sealing the bottle mouth by using a sealing film to ensure that the composite edible film is completely attached to the bottle mouth. The glass bottle was then placed in a thermostated desiccator (RH: 0%) with allochroic silica gel at the bottom, and weighed once every 12h for 36h. The WVP of the membrane is calculated as follows:
in the formula: Δ m is t weight change (g); d is the thickness of the film (mm); a is the area of the glass bottle mouth (m) 2 ) (ii) a t is the interval time(s); Δ P differential water vapor pressure (Pa).
3) Measurement of light transmittance and opacity
Cutting the composite edible film into a proper size, using vaseline to assist to enable the film to be tightly attached to one side of a cuvette, scanning a base line by taking a blank cuvette as a comparison in a wavelength range of 200 nm-800 nm, measuring the light transmittance of different composite edible film samples, and calculating the opacity value of the composite edible film according to the following formula.
In the formula: t600 is the light transmittance at a wavelength of 600nm, and d is the film thickness (mm).
2. Measurement results of composite edible film Properties
1) Effect of hydroxypropyl methylcellulose addition on film Performance
According to the description of "2) preparation of composite edible film" in example 1, the adding amount of HPMC is adjusted to 8.0wt%, 10.0wt%, 12.0wt%, 14.0wt% and 16.0wt% respectively, based on the total mass of the composite edible film, composite edible films with different HPMC contents are prepared, and the mechanical properties, water vapor transmission rate, light transmittance and opacity of the obtained composite edible films with different HPMC contents are detected, so that as shown in fig. 1a, 1b, 1c and 1d, when the adding amount of HPMC is 12.0wt%, the film liquid fluidity and film forming effect are good, the water vapor transmission rate of the film is low, the mechanical properties are good, and the optical properties are good. Therefore, the HPMC is comprehensively selected to be added in an amount of 12.0wt%.
2) Effect of Glycerol addition on Membrane Performance
According to the description of "2) preparation of composite edible film" in example 1, based on the total mass of the composite edible film, the content of glycerin is respectively adjusted to 0.2wt%, 0.4wt%, 0.6wt%, 0.8wt% and 1.0wt%, composite edible films with different glycerin contents are prepared, and the mechanical properties, water vapor transmission rate, light transmittance and opacity of the obtained composite edible films with different glycerin contents are detected, and as a result, as shown in fig. 2a, 2b, 2c and 2d, when the addition amount of glycerin is 0.4%, the films are good in flexibility, good in integrity and easy to remove. The film has low water vapor transmission rate, good mechanical property and good optical property. Therefore, the addition amount of glycerol is comprehensively selected to be 0.4%.
3) Influence of addition amount of shrimp active peptide microcapsule on membrane performance
According to the description of "2) preparation of composite edible film" in example 1, the contents of the shrimp active peptide microcapsules are respectively adjusted to 1.0wt%, 2.0wt%, 3.0wt%, 4.0wt% and 5.0wt% based on the total mass of the composite edible film, the composite edible films with different shrimp active peptide microcapsule contents are prepared, and the mechanical properties, water vapor transmission rate, light transmittance and opacity of the obtained composite edible films with different shrimp active peptide microcapsule contents are detected, and as a result, the results are shown in fig. 3a, fig. 3b, fig. 3c and fig. 3d, when the addition amount of the microcapsules is 3.0wt%, the water vapor transmission rate of the film is lower, the mechanical properties are better, and the optical properties are better. Therefore, the microcapsule addition amount is comprehensively selected to be 3.0wt%.
Example 3: fresh-keeping test evaluation of composite edible film and composite coating liquid for prawn
1. Fresh-keeping test evaluation method
1) Sample processing
The penaeus vannamei boone is oxygenated with saline water and transported back to the laboratory. Dead shrimps and residual shrimps are removed, the shrimps are washed twice by water, and crushed ice is added to cause sudden death.
Preparing an HPMC blank film: weighing 12.0g of hydroxypropyl methylcellulose (HPMC), adding 100ml of pure water, stirring and swelling to form an HPMC solution, preparing a film-forming base solution, adding 0.4g of glycerol, stirring and uniformly mixing, performing ultrasonic defoaming, pouring the film solution into a self-made organic glass film forming device, horizontally casting for 3min, drying in an oven at 50 ℃ for 50min, and stripping to obtain the HPMC hollow film.
Preparing HPMC membrane liquid: weighing 1.5g of HPMC, adding 100ml of pure water, and stirring and swelling to form an HPMC solution, namely the HPMC membrane liquid.
Test groupings and sample treatments of the composite edible film were as follows: the pre-treated shrimp were randomly divided into 4 groups of 4 individually in trays. The edible film comprises a blank film group of HPMC, a PE film group and a composite edible film group, wherein the blank film group of HPMC, the PE film group and the composite edible film group are respectively packaged by a film covering of a tray by the blank film of HPMC, the PE film and the composite edible film obtained in the embodiment 1, and a sample is refrigerated in a refrigerator at 4 ℃.
The test groups and sample treatments of the composite coating liquid are as follows: randomly dividing the pretreated shrimps into 4 groups, wherein the group A is a blank group, soaking the shrimps in pure water for 3min, draining, subpackaging in sterile self-sealing bags, and refrigerating in a refrigerator at 4 ℃; b, soaking the shrimps in the HPMC film liquid for 3min to ensure that all the shrimps are dipped with the solution, airing for 5min, subpackaging in sterile self-sealing bags, and refrigerating in a refrigerator at 4 ℃; group C is a PE film group, the shrimps are drained and wrapped by a sterile preservative film, and then are packaged in sterile self-sealing bags and refrigerated in a refrigerator at 4 ℃; and the group D is a composite coating liquid group, the shrimps are soaked in the composite coating liquid obtained in the example 1 for 3min, the shrimps are enabled to be completely dipped with the solution, the shrimps are dried for 5min, and the shrimps are subpackaged in a sterile self-sealing bag and refrigerated in a refrigerator at 4 ℃.
2) Sensory evaluation
And performing sensory evaluation on five aspects of the smell, the color, the form, the organization and the blanching liquid of the prawns by 5 sensory evaluation personnel with evaluation experience according to the following table, taking the average value of the total evaluation as the final test result, wherein the average value of the total evaluation is 9-10 and is completely accepted by consumers, 7-8 and 5-6 and is barely accepted by consumers, and 0-4 and is not accepted by consumers.
3) Determination of pH value
The pH value of the shrimp meat is determined according to GB 5009.237-2016, national food safety Standard food pH value determination.
4) Determination of volatile basic nitrogen content
According to GB 5009.228-2016 national food safety standard, volatile basic nitrogen in food is determined by microdiffusion.
5) Determination of the Total number of bacteria
The total number of colonies in each test group is determined by a plate counting method according to GB 4789.2-2016 (national food safety Standard food microbiology test for colony count determination) for food safety.
6) Data processing
The data were analyzed and graphed using Excel 2016 and GraphPad Prism 8.0 software, and the results were expressed as Mean ± standard deviation (Mean ± SD), with significant differences between groups (P < 0.05) indicated by different lower case letters in the significance analysis.
2. Fresh-keeping test result of composite edible film prawn
1) Effect of sensory evaluation of composite edible Membrane prawn
During storage, under the influence of microorganisms, proteins and nitrogenous substances in the shrimp bodies are decomposed into products such as ammonia, trimethylamine and histamine, and strong ammonia smell and fishy smell are emitted. In addition, the tyrosine contained in shrimp is easily oxidized by polyphenol oxidase (PPO) to produce melanin. Therefore, the odor, the color, the shape, the tissue, the blanching liquid and the like are comprehensively selected as indexes for evaluating the freshness of the prawns. As can be seen from fig. 4, fig. 5a (no film group), fig. 5b (HPMC blank film group), fig. 5c (PE film group) and fig. 5d (composite edible film group), sensory evaluation of each group decreased gradually with the increase of storage time, but sensory evaluation of the composite edible film group decreased slowly within 7 days, sensory evaluation of the composite edible film group was still higher than 5 on day 7, and sensory evaluation of the other groups decreased significantly. On the 3 rd day of storage, the heads of all groups of shrimps have certain blackening phenomenon, wherein sensory scores of non-membrane groups are reduced fastest, the shrimps are whitish and sticky, the body nodes are slightly blackened, the shrimps have shrimp fishy smell, the blanching liquid is darker in color, has a small amount of impurities and foam, and exceeds the limit value on the 4 th day of storage. The HPMC blank film group has good overall sensory evaluation in the early storage period, but the HPMC blank film has low mechanical strength and poor water resistance, the surface of a covering film is easy to be damaged in the storage process, so that the blackening of the heads of shrimps in the later storage period is more serious, the overall glossiness of the shrimps is darkened, the shrimps have the fishy smell, the overall delicate flavor is not obvious, a small amount of floccule exists in a blanching liquid, and the limit value is exceeded in the 5 th day of storage. In the storage process, the PE film group has good mechanical property and gas barrier property, the early-stage preservation effect is good, but a large amount of water vapor is condensed on the surface of the covering film along with the prolonging of the storage time, so that the blackening speed of the heads and the limbs of the shrimps is accelerated to a certain extent, and the blackening speed approaches the limit value in 5 days. Compared with a control group, the composite edible film group has obvious advantages in the odor scoring item in the storage process, normal odor in the preservation process, no putrefactive fishy smell, obvious delicate flavor, no obvious change of glossiness along with the extension of storage time, and clear blanching water.
2) Influence of pH value of composite edible membrane prawn
The pH value of the shrimp is less than or equal to 7.7, which indicates that the shrimp is excellent in quality, and the pH =7.8 is an important inflection point for judging the freshness of the shrimp and the quality range acceptable by consumers. As shown in fig. 6, the pH values all showed a tendency of decreasing first and then increasing. This is due to the fact that before storageThe degradation of glycogen and the generation of acidic substances of the prawns lead to the decrease of the pH value, and the proteins, amino acids and nitrogen-containing substances in the prawns are decomposed into substances such as ammonia, trimethylamine, indole, histamine and the like under the influence of microorganisms along with the prolonging of the storage time, so that the pH value is increased. On day 3 of storage, the pH of the no-film group exceeded the limit, while the blank HPMC film group, due to the breakage of the film surface during storage, was affected by the external environment, its pH rose faster and exceeded the limit on day 5. During storage, the PE film group has good barrier property and a slow pH value rising trend, which indicates that the PE film group is slow in putrefaction process, but exceeds a limit value on the 5 th day. The pH value of the composite edible film group does not exceed the limit value in the storage process because the composite edible film has moderate gas barrier property (the water vapor transmission rate is 1.25-2.25) multiplied by 10 - 10 g/m.s.Pa), can inhibit the influence of the microorganism prawn to a certain extent, so that the prawn has better quality and acceptability.
3) Influence of volatile basic nitrogen content of composite edible film prawn
The content of volatile basic nitrogen is an important index for reflecting the putrefaction and deterioration of aquatic products, the content of volatile basic nitrogen of seawater fishes and shrimps is less than or equal to 30mg/100g, and the content of volatile basic nitrogen of products with primary freshness is less than or equal to 25mg/100g. As shown in FIG. 7, the content of volatile basic nitrogen increased with the storage time, wherein the rising speed of the film-free group was faster and exceeded the limit on day 4; HPMC blank film groups, exceeded limits on day 5. During the storage period, the content of volatile basic nitrogen of the composite edible film group does not exceed the limit value, the average time is prolonged by 3 days compared with that of the film group without the film group, and the average time is prolonged by 2 days compared with that of the HPMC blank film group, which shows that the generation rate of volatile ammonia, trimethylamine and other lower amine compounds of shrimp bodies is effectively slowed down and the putrefaction process of the shrimps is delayed due to the good oxygen and moisture resistance of the composite edible film coated fresh keeping agent.
4) Influence of the Total number of colonies of composite edible Membrane prawn
The total number of colonies corresponding to the primary freshness, the secondary freshness and the putrefaction end point of the shrimps is respectively less than or equal to 5.0, 5.0-5.7 and 6.0lg (CFU/g). As shown in FIG. 8, the no-film group was contaminated with microorganisms without preservation, and the total number of colonies increased rapidly and exceeded the limit on day 4. The HPMC blank film group has the advantages that the total number of colonies grows slowly in the early stage, and the pollution caused by microorganisms is serious due to the poor gas barrier property and water resistance of the film and the damage of the covering film in the later stage. The PE film group has good gas barrier property, so that the pollution of oxygen and microorganisms is effectively isolated, but a large amount of water vapor is accumulated on the surface of the film at the later stage, and the growth and the propagation of the microorganisms are accelerated. The total number of bacterial colonies in the reverse-looking composite edible film group during storage is lower than that of the rest control groups and does not exceed the limit value, because the composite edible film has good mechanical property, low water vapor transmission rate and good gas barrier property, the influence of external bacteria on shrimp bodies can be reduced, and the composite edible film has good oxidation resistance and can slow down the putrefaction process of the shrimps to a certain extent.
3. Fresh-keeping test result of composite film-coating liquid for prawn
1) Influence of sensory evaluation of composite coating liquid prawn
As shown in fig. 9, fig. 10a, fig. 10b, fig. 10c and fig. 10d, the sensory evaluation of each group gradually decreased with the increase of the storage time, but the sensory evaluation of the composite coating solution was not less than 8 on day 5, not less than 6 on day 6, and still greater than 4 on day 7, while the sensory evaluation of the other groups decreased significantly during the storage. On the 3 rd day of storage, in each test group, the shrimp body limb sections and the shrimp heads are slightly blackened or black spots appear; on the 4 th day of storage, the blank group is lower than the limit value, the shrimp is heavy in fishy smell, the boiled blanching water is dark in color, and impurities are more and less in foam, so that the shrimp is not accepted by consumers; when the shrimps are stored for 5 days, the heads of all groups of shrimps are blackened to different degrees, the overall sense shows that the glossiness of the shrimps is reduced, the delicate flavor is not obvious, but no obvious peculiar smell exists; on the 7 th day of storage, the blank group shows the phenomena of yellow shrimp body, reduced color and luster degree, severe water loss of the shrimp body, shriveled tissue and no resilience of meat quality; the PE film group and the HPMC film liquid group show the phenomena that the heads of the shrimps are reddened and blackened and the joints of limbs are blackened, the three groups show the phenomenon that the heads of the shrimps are not tightly connected with the bodies of the shrimps, and the boiled blanching water shows the phenomena of deep red color, more impurities and floating foam, heavy peculiar smell and the like. The compound film coating liquid group has higher sensory score than the other three groups in the storage period, has normal smell, no putrefactive fishy smell, clearer blanching water, more obvious delicate flavor after cooking, moderate meat elasticity and more tight connection between the shrimp heads and the shrimp bodies in the middle and later periods of the test.
2) Influence of composite coating liquid on pH value of prawn
As shown in fig. 11, the pH value of each prawn during storage tended to decrease and then increase, because the pH value decreased due to glycogen degradation of the prawn and generation of acidic substances in the early stage of storage, and the pH value increased due to decomposition of proteins, amino acids, and nitrogen-containing substances in the prawn by the influence of microorganisms as the storage time extended. Wherein the blank control group has pH value over 7.8 at day 4, which indicates that prawn loses edible value, and the HPMC membrane liquid group and PE membrane control group respectively exceed the limit value and reach the limit value at day 5. The pH value of the composite coating liquid group does not exceed the limit value in the storage period of 7 days, which shows that after the composite coating liquid group is treated, the influence of microorganisms on the prawns in the storage period is effectively slowed down, the decomposition rate of protein, amino acid and nitrogen-containing substances in the prawns is reduced, and the prawns have better quality and acceptability.
3) Influence of composite coating liquid on content of volatile basic nitrogen of prawn
As shown in fig. 12, the volatile basic nitrogen content increased with the increase of the storage time, wherein the blank group increased faster and exceeded the limit on day 4; HPMC film liquid group and PE film group exceed the limit value respectively on 5 th and 6 th days. The content of volatile basic nitrogen of the composite coating liquid group does not exceed the limit value until the 7 th day of storage, because the generation rate of volatile ammonia, trimethylamine and other lower amine compounds of a shrimp body is slowed down and the putrefaction process of the shrimps is delayed after the composite coating liquid is treated.
And 4) influence of composite coating liquid on total number of colonies of the prawn
As shown in fig. 13, the total number of colonies in the blank group increased rapidly, exceeding the limit on the fourth day. Compared with the PE film group, the HPMC film liquid group has the advantage that the total number of bacterial colonies is increased faster because the PE film has good gas barrier property and effectively isolates oxygen and microorganism pollution. During storage, the total number of bacterial colonies of the composite membrane coating liquid group is lower than that of the other control groups and does not exceed the limit value, because the shrimp bioactive peptide microcapsules have certain antioxidant activity, and after the shrimp bioactive peptide microcapsules are treated by the composite membrane coating liquid, a protective membrane coat is formed on the surface of the prawns, the growth and the propagation of microorganisms are slowed down, and the pollution of the microorganisms is inhibited to a certain extent.
While the methods of the present invention have been described in terms of preferred embodiments, it will be apparent to those of ordinary skill in the art that variations and modifications of the methods and applications described herein, as well as other suitable variations and combinations, may be made to implement and use the techniques of the present invention within the context, spirit and scope of the invention. Those skilled in the art can modify the process parameters appropriately in view of the disclosure herein. It is specifically noted that all such substitutions and modifications will be apparent to those skilled in the art and are intended to be included within the present invention.
Claims (10)
1. An edible coating liquid is characterized by comprising plant polysaccharide, glycerol, shrimp active peptide microcapsules and a solvent, wherein the solvent is water; calculated by the total weight of the edible coating liquid, the content of the plant polysaccharide is 8.0wt% -16.0wt%, the content of the glycerol is 0.2wt% -1.0wt%, and the content of the shrimp bioactive peptide microcapsule is 1.0wt% -5.0wt%; or alternatively
Calculated by the total weight of the edible coating liquid, the content of the plant polysaccharide is 12.0wt%, the content of the glycerol is 0.4wt%, and the content of the shrimp active peptide microcapsule is 3.0wt%.
2. The edible coating solution of claim 1, wherein the shrimp active peptide microcapsules comprise shrimp active peptide, wall material and emulsifier; based on the total mass of the shrimp active peptide microcapsule, the content of the shrimp active peptide in the shrimp active peptide microcapsule is 10.0wt% -50.0wt%, the content of the wall material in the shrimp active peptide microcapsule is 50.0wt% -90.0wt%, and the content of the emulsifier in the shrimp active peptide microcapsule is 0.1wt% -3.0wt%.
3. The edible coating solution of claim 2, the wall material comprising at least one selected from gum arabic, chitosan, β -cyclodextrin, hydroxypropyl- β -cyclodextrin, maltodextrin; and/or
The molecular mass distribution of the shrimp active peptide is below 1.5kDa, wherein the ratio of 75Da to 1355Da is more than or equal to 75 percent; and/or
The emulsifier is monoglyceride.
4. The edible coating solution according to claim 1, wherein the plant polysaccharide is hydroxypropylmethylcellulose.
5. A method of preparing an edible coating solution according to any one of claims 1 to 4, comprising: mixing the plant polysaccharide with water, stirring and swelling to obtain a film-forming base solution, mixing the glycerol and shrimp active peptide microcapsules with the film-forming base solution, stirring, and performing ultrasonic defoaming to obtain the edible film coating solution.
6. The preparation method of claim 5, wherein the preparation method of the shrimp-active peptide microcapsule comprises the following steps: mixing the wall material with water, stirring, mixing with an emulsifier and shrimp active peptide, homogenizing, emulsifying, and spray drying to obtain the shrimp active peptide microcapsule.
7. A composite edible film prepared by a method comprising: laying the edible film coating solution of any one of claims 1 to 4 or the edible film coating solution prepared by the preparation method of any one of claims 5 to 6 in a film forming mold, and drying at 40 ℃ to 60 ℃ to obtain the composite edible film.
8. The composite film coating liquid is characterized by comprising plant polysaccharide, shrimp active peptide microcapsules and a solvent, wherein the solvent is water, the content of the plant polysaccharide is 1.5-3.0 wt%, and the content of the shrimp active peptide microcapsules is 1.5-3.0 wt%;
optionally, the shrimp active peptide microcapsules comprise a shrimp active peptide, a wall material, and an emulsifier; based on the total mass of the shrimp active peptide microcapsule, the content of the shrimp active peptide is 10.0wt% -50.0wt%, the content of the wall material is 50.0wt% -90.0wt%, and the content of the emulsifier is 0.1wt% -3.0wt%;
optionally, the wall material comprises at least one selected from gum arabic, chitosan, beta-cyclodextrin, hydroxypropyl-beta-cyclodextrin and maltodextrin; and/or
The molecular mass distribution of the shrimp active peptide is below 1.5kDa, wherein the ratio of 75Da to 1355Da is more than or equal to 75 percent; and/or
The emulsifier is monoglyceride;
preferably, the plant polysaccharide is hydroxypropylmethylcellulose.
9. The composite coating solution according to claim 8, which is prepared by a method comprising: mixing plant polysaccharide with water, stirring, swelling, mixing with shrimp active peptide microcapsule, stirring to dissolve, and standing to obtain the composite coating liquid.
10. Use of the edible coating solution according to any one of claims 1 to 4, the edible coating solution obtained by the preparation method according to any one of claims 5 to 6, the composite edible film according to claim 7 or the composite coating solution according to any one of claims 8 to 9 for seafood product preservation;
optionally, the seafood product comprises shrimp.
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