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Pullulan is a Good Natural Harmless Preservative |
Author : ATPchems Date : 2018/5/9 23:57:56 |
1. Fruit preservation
Fruits such as apples and citrus are not resistant to storage and perishable, and the effects of commonly used refrigeration methods are not ideal. Pullulan is non-toxic, odorless and has no side effects on the human body. It is an ideal fruit preservative. It does not have the disadvantages of packaging fruit with conventional coating agents such as allyl alcohol, solvent waxes, natural waxes, and polyethylene. Although these coating agents can reduce the content of oxygen in the fruit and increase the carbon dioxide gas, they also induce fermentation and accumulate ethanol and aldehyde to generate malodors. The study also found that pullulan has no bactericidal and bacteriostatic effect, while polyleospora, acetaminophen and tetrodine have good bactericidal, antiviral infestation and antisepsis and disease-preventing effects. Treating fruits with these insecticides (usually effective concentration) and 1% pullulan has a more obvious antiseptic effect. Since pullulan has a good film-forming ability, insecticides are applied on the surface of fruits, and pullulan acts as a barrier to oxygen, delaying the decomposition of bactericides and prolonging the efficacy of the drug. 2. Egg preservation Eggs are important direct foods and food ingredients and generally take more than one week from output to consumption. Eggs are prone to deterioration, and refrigeration costs are too high. Applying a mixture of liquid paraffin or paraffin, water, and surfactant on the surface of the eggs can provide a preservation effect, but it is easy to stick on the wall when handling, and it is easily contaminated by hands and the environment, thus reducing the freshness preservation effect. Impregnating or spraying with pullulan can form a firm and smooth film layer on the surface of the eggshell. With a film thickness of 0.01 to 0.1 mm, the hardness of the shell can be increased, and the rupture caused by local pressure can be prevented, thereby preventing the intrusion of bacteria and the circulation of oxygen, carbon dioxide and water vapor, and delaying the deterioration of the protein and the yolk. 3. Seafood preservation After using pullulan as a coating agent for sea products, the content of volatile base nitrogen was significantly lower than other methods of preservation (changes in volatile base nitrogen content of marine products can objectively reflect the freshness of seafood). The main reason may be that the pullulan membrane's good oxygen barrier inhibits the bioactivity of enzymes and bacteria in seafood and effectively prevents evaporation of water. The seaweed was treated with a 2% solution of pullulan and stored frozen. After 7 months of storage, seafood still maintained a good degree of freshness, and the freshness of untreated products decreased significantly. |