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Preparation method and application of allyl isothiocyanate microcapsule slow-release bag

A technology of allyl ester microcapsules and isothiocyanic acid, which is applied in the direction of microcapsule preparation, preparation of microspheres, preservation of meat/fish with chemicals, etc., can solve the problems of restricting widespread use, lung injury, etc., and achieve good results, Extended shelf life, easy to use effect

Inactive Publication Date: 2020-07-24
BEIJING UNIV OF AGRI
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, AITC is a light yellow oily substance with a strong mustard pungent smell, which tends to turn brownish yellow to brown during storage, and is highly volatile and tear-inducing, which can cause skin blisters and damage the lungs Seriously, the above AITC's own defects greatly limit its wide use in food processing

Method used

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  • Preparation method and application of allyl isothiocyanate microcapsule slow-release bag
  • Preparation method and application of allyl isothiocyanate microcapsule slow-release bag
  • Preparation method and application of allyl isothiocyanate microcapsule slow-release bag

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Embodiment Construction

[0041] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the accompanying drawings. Obviously, the described embodiments are only some of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

[0042] The invention discloses a safe and non-toxic microcapsule antibacterial agent with allyl isothiocyanate as the main component. protein isolate), polysaccharides (gum arabic, carrageenan, sodium alginate, chitosan, carboxymethyl cellulose) as the wall material, and allyl isothiocyanate as the core material, and it is prepared by a composite coacervation method;

[0043] Specifically, as attached figure 1 Shown, utilize above-mentioned microcapsule to prepare the method for allyl isoth...

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Abstract

The invention discloses a preparation method and application of an allyl isothiocyanate microcapsule slow-release bag, and belongs to the technical field of microcapsule preparation. Polysaccharide and protein are used as wall materials, allyl isothiocyanate (AITC) is used as a core material to prepare microcapsules, and the microcapsules are made into the slow-release bag to be applied to fresh keeping of chilled fresh pork. In the production of the slow-release bag, the irritating odor of the AITC can be reduced, the use is simple and convenient in the actual use, the preservation effect onthe chilled fresh pork is good, the shelf life of pork tenderloin is effectively prolonged, and the safety is high because the allyl isothiocyanate is not directly contacted with the pork tenderloin without use of a smearing manner and the like. Therefore, the AITC microcapsule slow-release bag prepared by the method disclosed by the invention has a better application prospect in the future market, and is suitable for market popularization.

Description

technical field [0001] The invention belongs to the technical field of microcapsule preparation, and relates to the preparation of an allyl isothiocyanate microcapsule slow-release package and its application in cold fresh meat preservation. Background technique [0002] At present, with the increase of shopping channels, the purchase volume of chilled pork is gradually increasing. From supermarket purchases to online purchases, the sense of insecurity also increases. Compared with frozen pork, ordinary pork is soft, juicy and nutritious, and the fundamental reason restricting the development of chilled pork is its short shelf life, and frozen fresh pork usually begins to deteriorate at 0-4°C within a few days. And although the application of chemical preservatives in cooling fresh pork preservation can achieve a good fresh-keeping effect, some chemical preservatives themselves have teratogenic and carcinogenic effects, and long-term use will cause harm to the human body. T...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): B01J13/02A23B4/20
CPCA23B4/20B01J13/02
Inventor 丁轲靳方舟
Owner BEIJING UNIV OF AGRI
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