Preparation Of Wine Residue Polyphenol Composite Membrane And Its Application During Storage Of Boiled Lamb

In recent years,with the increase of wine production,a large number of processing waste and grape wine residue have been produced.How to effectively and correctly utilize wine residue is an urgent problem for the wine industry.Because grape wine residue contains rich phenolic substances,this paper optimizes the technology of grape wine polyphenols and uses grape wine polyphenols to prepare a new active packaging material.The performance of the packaging film was studied and applied to the cooked mutton with different storage days.This paper can provide a reliable direction for the comprehensive utilization of the wine residue and provide a theoretical basis for the new environmentally friendly meat packaging.(1)Study on Extraction Technology of polyphenols from grape wine residue.Ultrasonic method was used to extract polyphenols from grape wine residue.The effects of ethanol concentration,solid-liquid ratio,ultrasonic time,ultrasonic power and extraction time on polyphenol content were studied by single factor.Based on these,polyphenol content,DPPH radical scavenging rate and ABTS+radical scavenging rate were used as response values,and the response surface was used to optimize the design.The best extraction technology was ethanol concentration of 47%,solid-liquid ratio 1:10 and ultrasonic time 108 min..The polyphenol content was 145.6 mg/g,DPPH radical scavenging rate reached 88.63%,and ABTS radical scavenging rate 89.73%.The antioxidant activity of wine residue polyphenols was studied,and it was concluded that wine residue polyphenols had good antioxidant properties.(2)Study on the properties of polyphenol composite membrane.By studying the rheological properties of different concentrations of polyphenol solution,the mechanical properties,oxidation resistance,apparent structure and thermal properties of the composite membrane,the polyphenol destroyed the tight ordered network structure of the polymer and made the membrane solution have good ductility.Polyphenols can effectively improve the properties of the membrane of chitosan and sodium carboxymethyl cellulose.The oil resistance and elongation at break were increased,and the polyphenol composite film had good oxidation resistance.By scanning electron microscopy,the addition of polyphenols could induce some heterogeneity in the matrix of the composite membrane..x-ray diffraction confirmed that the crystal form of the polyphenol composite film was amorphous and anhydrous crystalline.The difference between the spectra of chitosan film and sodium carboxymethyl cellulose film with different concentrations of polyphenol composite film is significant.In the analysis of differential calorimetric results,the 1%polyphenol film melting point is 156 degrees and the 3%polyphenol film is at 179 degrees Celsius.These results prove that polyphenol can improve the mechanical properties and water resistance of the composite membrane,effectively improve the gas barrier property and increase the oxidation resistance.(3)The application of different polyphenol composite membranes in the storage of boiled mutton during the storage period was compared.The physicochemical indexes,volatile odors,fatty acids and amino acids of the boiled mutton with different concentrations of wine residue polyphenol composite membrane,rosemary compound membrane,tea polyphenols composite film and fresh-keeping film during the storage period.Secondly,tea polyphenols film.Grape wine polyphenols composite film can effectively delay the shelf life of boiled mutton.