Fruit preservative based on octenyl succinic acid modified beta-glucan ester and preparation method for fruit preservative

• Main Authors: CHEN GANG, WU ZHEN, YANG YONG, LUO YANG, TAN HONGJUN
• Format: Patent
• Language: Chinese; English
• Published: 10.07.2020
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; CHEMISTRY; COMPOSITIONS BASED THEREON; DERIVATIVES THEREOF; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; METALLURGY; ORGANIC MACROMOLECULAR COMPOUNDS; POLYSACCHARIDES; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR PREPARATION OR CHEMICAL WORKING-UP; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to a fruit preservative based on an octenyl succinic acid modified beta-glucan ester and a preparation method for the fruit preservative and belongs to the technical field of food processing. According to the method, the fruit preservative is prepared from the octenyl succinic acid modified beta-glucan ester, hesperetin, vitamin E and nisin, which serve as raw materials, wherein the octenyl succinic acid modified beta-glucan ester can self-assemble in an aqueous solution to form a core-shell structure through a hydrophobic acting force, a hydrophobic core is prepared froman octenyl succinic acid chain, a hydrophilic shell is prepared from a beta-glucan chain, the hydrophobic core wraps and packages the hesperetin and the vitamin E through a hydrophobic action, and the hydrophilic shell wraps the nisin through a hydrogen bond. When the octenyl succinic acid modified beta-glucan ester is stimulated by external conditions, the sustained-/controlled-release action onthe hesperetin, the vitam