Research And Application Of Sustained-Release Chlorine Dioxide Food Preservative

Chlorine dioxide is a safe and efficient broad-spectrum fungicide,solid chlorine dioxide was developed for the safety and convenience of storage,transportation and use.It is gradually applied in the field of fruit,vegetable and aquatic preservation.However,there are still problems such as short sterilization time and uncontrollable chlorine dioxide concentration.The application of chlorine dioxide in food preservation is limited because of these problems.In this subject,we developed a concentration control,effective sterilization time long sustained-Release solid chlorine dioxide antistaling agent,analyzed different kinds of activator,gels and chlorine salt on chlorine dioxide gas concentration and the effects of slow release cycle,and studied the Sustained-Release chlorine dioxide food preservative effect on the quality of rice pastry,for antistaling agent in food safety and effectiveness of applying,the Sustained-Release chlorine dioxide better application in the field of food preservation.The results are as follows:1、Reseached a Sustained-Release chlorine dioxide food preservative with controlled concentration and effective sterilization time.The results showed that the use of EDTA as an activator can effectivelymake effective sterilize time 20% more..When sodium carboxymethyl cellulose（CMC）was used as the gel,the slow release rate of chlorine dioxide gas was the smallest and And effective sterilization time is longer.The use of NaCl as a chloride salt provides a micro-electric field environment while passivating the reactants.The formulation was optimized by L₉（3⁴）orthogonal test design method,The results showed that when the mass ratio of CMC,EDTA and Na Cl is 14:1:5,the effective sterilization time（concentration of 1～50 mg/kg）of the sustained-release preservative can reach 30 days.Observed the preservative agent after the formulation optimization under the electron microscope.The internal structure of preservative agent was a dense microporous network structure,with a tight arrangement of particles and certain rules.The chlorine dioxide gas generated by the reaction could be stored in the microporous structure of the sustained-release agent and released slowly.2、It was found that the Sustained-Release chlorine dioxide food preservative was beneficial to maintain the sensory quality of the rice pastry and effectively controlled the growth of microorganisms in the rice pastry.The range of color change of rice pastry with preservative was small,and the L^* value was maintained at 85±0.8.Antistaling agent release the chlorine dioxide gas can be water mill rice pastrys in the process of production,processing and circulation of residual microbial killing,and in the storage period sustained slow release chlorine dioxide gas,restrain the growth of the spore and spores,28d of storage,join the antistaling agent of the total number of colonies in rice pastry,mould and yeast are total up to the standard.Adding preservative could inhibit yeast from fermenting the organic matter in the rice pastry to produce acid,and the p H value of the rice pastry remained stable at about 12 days,and finally maintained at 5.2±0.2.3、Based on Label-free,did quantitative proteomics analysis of rice pastry with preservatives.The analysis found that the Sustained-Release chlorine dioxide food preservative did not affect the protein concentration in the rice pastry,but still had a relatively large impact on the type,location and function of the protein.Analyze Gene Ontology from three categories:molecular function,cellular component,and biological processes.The results showed that after adding preservatives,the differential protein of rice pastry in the early storage period mainly participated in the organic acid metabolism process such as carboxylic acid metabolic process and oxoacid metabolic process,the biosynthetic and metabolism process of organonitrogen compound.At the end of storage,new differential protein which has isomerase activity,hydrogen ion transmembrane transporter activity,structural molecule activity,and ribosome constitutive molecular functions appeared newly.