Preparation And Application Of New Edible Nanoemulsion Coating Preservative

Nanotechnology is widely used in food industry,medicine and cosmetics industry because of its excellent characteristics.At present,the preservative of fruit and vegetable based on morpholine fatty acid salt wax is banned in Europe.In order to provide theoretical basis and practical guidance for the application of new fruit and vegetable coating preservatives,a new type of fruit and vegetable coating preservatives with high safety and edibility was developed.Nano-coating preservative was prepared by using ammonia instead of morpholine and Brazilian palm wax as film-forming material.The performance and safety of the new coating agent were evaluated by particle size,Zeta potential,PDI,contact angle,pH value,viscosity and toxicological test.The results showed that the new coating preservative reached the nanometer level with low viscosity,small contact angle,good stability and non-toxic.The Application Study on milk jujube showed that the new edible nano-emulsion coating preservative could effectively inhibit the increase of weight loss rate and respiration rate,When stored for 20 days,the weight loss rate of the control group reached 18.05%,63.0% higher than that of the coating group.When stored for 16 days,the respiratory rate of the control group was 44.6 mg/(kg h),which was 51.2% higher than that of the coating group.and delay the decrease of titratable acid content,soluble solids content and VC content,maintain the fruit color and sensory quality,and prolong the milk quality effectively.Shelf life of jujube fruits.Compared with the single coating agent and 1-methylcyclopropylene(1-MCP)treatment,the new coating agent and 1-MCP combined treatment could reduce the weight loss and rot rate of loquat fruits,When stored for 30 days,the weight loss rate and decay rate of compound treatment group were 2.83% and 13.58% respectively,which were significantly lower than those of other groups.and inhibit the hardness of Loquat Fruits during storage.The increase of lignin content and related enzyme activity delayed the decrease of titratable acid content,hindered the browning and senescence of loquat fruit and prolonged the shelf life.The application of the new edible nano-emulsion coating preservative on fresh eggs showed that the new edible nano-emulsion coating preservative was more effective than chitosan coating in reducing egg weight loss,delaying the decline of Huff unit,yolk index and lysozyme activity,at 35 days of storage,the weight loss rate of the coated group was 4.31%,41.2% lower than that of the chitosan coated group and 41.0% lower than that of the control group.At 35 days,the egg of the control group and the chitosan coated group began to yellowish,while the Huff unit of the coated group was 56.964,which still met the standard of B-grade eggs.And inhibiting the increase of volatile base nitrogen content,egg white pH and total bacterial count.Thus maintaining the quality of eggs and prolonging shelf life.In a word,the new edible nanoemulsion coating preservative has non-toxicity,good stability and preservation performance.It has a good effect on fresh jujube,egg and loquat.It has huge market potential and application prospect.