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CN-121986824-A - Sustained-release chlorine dioxide preparation and preparation method and application thereof

CN121986824ACN 121986824 ACN121986824 ACN 121986824ACN-121986824-A

Abstract

The invention discloses a slow-release chlorine dioxide preparation, a preparation method and application thereof, belonging to the technical field of food storage and preservation. The preparation method comprises the following steps of (1) adding soybean protein isolate into water, magnetically stirring, (2) adding polyethylene glycol 6000, magnetically stirring, (3) adding sodium chlorite, magnetically stirring, centrifuging, freeze-drying, and (4) uniformly mixing with citric acid, calcium chloride and beta-cyclodextrin, and extruding to form a film. The invention prepares the nano microcapsule preparation with the function of slowly releasing chlorine dioxide based on the nano embedding technology, the preparation can realize the slow release of gaseous chlorine dioxide through the adjustment of the moisture content in the package, can play a role in delaying sterilization and bacteriostasis while better maintaining the food quality, delay decay and prolong the shelf life, can avoid the quality deterioration caused by excessive use of chlorine dioxide, has wide application range and has wide market prospect.

Inventors

  • LIN XIAN
  • YU YUANSHAN
  • ZHANG YEHUI
  • JIAO WENJUAN
  • ZHOU FANG
  • LIU WEIFENG
  • ZHAO TIANTIAN

Assignees

  • 广东省农业科学院蚕业与农产品加工研究所

Dates

Publication Date
20260508
Application Date
20260323

Claims (10)

  1. 1. The preparation method of the sustained-release chlorine dioxide preparation is characterized by comprising the following steps: (1) Adding the soy protein isolate into water, and magnetically stirring to obtain a soy protein isolate solution; (2) Adding polyethylene glycol 6000 into the soy protein isolate solution, and magnetically stirring to obtain a soy protein isolate-polyethylene glycol solution; (3) Adding sodium chlorite into the soy protein isolate-polyethylene glycol solution, magnetically stirring, centrifuging, and freeze-drying to obtain sodium chlorite compound; (4) Uniformly mixing the sodium chlorite compound, citric acid, calcium chloride and beta-cyclodextrin, and extruding to form a film to obtain the slow-release chlorine dioxide preparation.
  2. 2. The method for producing a sustained-release chlorine dioxide preparation according to claim 1, wherein in the step (1), the concentration of the isolated soy protein solution is 30-100 mg/mL, and ph=7.
  3. 3. The method for preparing a sustained-release chlorine dioxide preparation according to claim 1, wherein in the step (1), the magnetic stirring time is 1-3 hours.
  4. 4. The method for preparing a sustained-release chlorine dioxide preparation according to claim 1, wherein in the step (2), the polyethylene glycol 6000 is added in an amount of 10% -20% of the mass of the soy protein isolate solution.
  5. 5. The method for preparing a sustained-release chlorine dioxide preparation according to claim 1, wherein in the step (2), the magnetic stirring time is 0.5-2h.
  6. 6. The method for preparing a sustained-release chlorine dioxide preparation according to claim 1, wherein in the step (3), the mass ratio of sodium chlorite to isolated soy protein is 1 (2-30).
  7. 7. The method for preparing a sustained-release chlorine dioxide preparation according to claim 1, wherein in the step (3), the magnetic stirring time is 0.5-2h.
  8. 8. The method for preparing the sustained-release chlorine dioxide preparation according to claim 1, wherein in the step (4), the mass ratio of the sodium chlorite compound to the citric acid to the calcium chloride to the beta-cyclodextrin is (2.6-60): (0.2-5): (5-25): (3-65).
  9. 9. A sustained-release chlorine dioxide preparation produced by the production method as claimed in any one of claims 1 to 8.
  10. 10. Use of the sustained-release chlorine dioxide preparation prepared by the preparation method of any one of claims 1 to 8 in food preservation and fresh-keeping.

Description

Sustained-release chlorine dioxide preparation and preparation method and application thereof Technical Field The invention relates to the technical field of food storage and preservation, in particular to a slow-release chlorine dioxide preparation and a preparation method and application thereof. Background The production of edible agricultural products and the production of edible agricultural products such as livestock meat, vegetables, aquatic products, fruits, eggs and the like are steadily increased in China, and the world is in front of the world. However, the average loss rate of agricultural products after delivery in China is up to 15% -25% and is 3-5 times of that in developed countries. The important reason for this is the imperfection of the microbiological control technology and equipment. Therefore, innovative technologies are needed in the agricultural product industry in China to improve microbial food safety and prolong the shelf life of fresh agricultural products. At present, fresh agricultural product preservation treatment depends on chemical sterilization technology. Ozone, peroxide, chlorine dioxide are currently four general classes of bactericides that reduce the number of bacterial pathogens by 90% -95% after several minutes of treatment. However, contamination may still be induced by cross-contamination or improper handling during distribution or retail operations. Chlorine dioxide (ClO 2) has strong antimicrobial activity against a variety of microorganisms such as bacteria, fungi, yeasts and molds, and has been widely used as a biocide in large municipal and industrial water and wastewater treatment systems, as well as in the bleaching and sanitizing agents in the food and beverage industries. Chlorine dioxide gas is a highly selective oxidizing agent that, unlike chlorine, does not produce carcinogenic trihalomethanes when reacted with organic compounds. Furthermore, it does not react with ammonia to form chloramine, which makes it attractive in food safety applications. The chlorine dioxide is used for sterilizing agricultural products in two forms of liquid and gas, and compared with the liquid form, the gaseous chlorine dioxide has higher permeability and can better sterilize the surfaces of the agricultural products, especially the gap parts. Researches show that the gaseous chlorine dioxide has good bacteria reducing effect on various agricultural products such as tomatoes, blueberries, strawberries, infants, carrots, apples, cantaloupes, lettuce, mung beans, oranges, grapes, alfalfa seeds, almonds, pepper grains and the like and prolongs the fresh-keeping period. In addition, gaseous chlorine dioxide has significant inhibitory effects on a variety of food-derived pathogens including shiga toxin-producing escherichia coli, salmonella and listeria monocytogenes. However, chlorine dioxide has a strong oxidation resistance, and excessive use of chlorine dioxide may cause deterioration of product quality and even chemical residues. Therefore, how to develop a sustained-release chlorine dioxide preparation product is a problem to be solved by the person skilled in the art. Disclosure of Invention In view of the above, the present invention aims to provide a sustained-release chlorine dioxide preparation, and a preparation method and application thereof, so as to solve the defects in the prior art. In order to achieve the above purpose, the present invention adopts the following technical scheme: the preparation method of the slow-release chlorine dioxide preparation specifically comprises the following steps: (1) Adding Soybean Protein Isolate (SPI) into water, and magnetically stirring to obtain soybean protein isolate solution (SPI stock solution); (2) Adding polyethylene glycol 6000 (PEG 6000) into the soy isolate protein solution, and magnetically stirring to obtain a soy isolate protein-polyethylene glycol solution (PEG-SPI solution); (3) Adding sodium chlorite (NaClO 2) into the soy protein isolate-polyethylene glycol solution, magnetically stirring, centrifuging, and freeze-drying to obtain sodium chlorite compound (PEG-SPI-NaClO 2 compound); (4) Uniformly mixing sodium chlorite compound, citric acid, calcium chloride and beta-cyclodextrin, and extruding to form film to obtain the invented nano microcapsule preparation with slow-release chlorine dioxide function (slow-release chlorine dioxide preparation). Further, in the step (1), the concentration of the soy protein isolate solution is 30-100 mg/mL, and pH=7. Further, in the step (1), the time of the magnetic stirring is 1 to 3 hours, preferably 2 hours. Further, in the step (2), the polyethylene glycol 6000 is added in an amount of 10% -20% by mass, preferably 16% by mass, of the isolated soy protein solution. Further, in the step (2), the time of the magnetic stirring is 0.5-2 hours. Further, in the above step (3), the mass ratio of sodium chlorite to isolated soy protein is 1 (2-30), preferably 1:12. Further, in t