Application of Vanillin in food preservation
Food preservatives are divided into two categories: natural preservatives and chemical preservatives, which are used in food production, circulation, storage and other processes to maintain food sensory properties, improve edible value, and prolong storage time. Compared with chemical preservatives, natural preservatives have the advantages of being harmless to the environment, low production cost, good biocompatibility, and good preservation effect.
Vanillin in food can be accurately detected by conventional methods such as UV-Vis spectrophotometry, chromatography, electrophoresis, etc. It is a kind of food preservative with high safety. The application of vanillin in food storage and preservation can be divided into bacteriostasis, anti-oxidation, stabilization of other components in food and inhibition of respiration rate.
Vanillin is a natural bacteriostatic agent, which is often combined with other antibacterial methods in the food field, and the antibacterial effect of vanillin on different bacterial species is different. The bacteriostatic effect of vanillin is related to its concentration and pH value. Higher vanillin concentration and lower pH value are both beneficial to improve the bacteriostatic effect of vanillin. The bacteriostatic effect of vanillin on different bacterial species Different, compared with other strains, vanillin has better bacteriostatic effect on Escherichia coli. Vanillin has an inhibitory effect on a variety of yeasts, and a high concentration of vanillin is beneficial to improve its bacteriostatic effect, but a high concentration of vanillin cannot kill yeast instantly. Compound fresh-keeping realizes the synergistic effect between fresh-keeping agents (or fresh-keeping methods), and is a generally accepted method for preserving fresh-keeping of fruits and vegetables. For Aspergillus contamination, the effective bactericidal dose of vanillin alone is 0.5%, and the mixture of 0.05% vanillin and 0.0025% cinnamaldehyde can play a bactericidal effect.
Vanillin also plays an important role in assisting bacteriostasis and bactericidal. In the current production process, heat sterilization is still the most common sterilization method in fruit juice processing, and its treatment methods are generally pasteurization and high temperature instantaneous sterilization. Traditional sterilization methods often lead to the destruction of nutrients in juice and browning of products.
The mechanism of action of antioxidants with similar structures is different. Vanillin mainly accelerates the scavenging of free radicals by oxidizing the product vanillic acid. The antioxidant effect of vanillin can significantly prolong the shelf life of oily food and has a negative effect on its rancidity. cover up. The isomer of vanillin, o-vanillin (3-methoxy-2-hydroxybenzaldehyde), has been shown to scavenge peroxynitrite anions, but is not a good free radical scavenger .
Other ingredients in stabilized food
Studies have shown that the reaction product of vanillin helps to stabilize other ingredients in food: Resveratrol is a natural functional ingredient. In order to improve its stability and give full play to its functional effect, the reaction between vanillin and chitosan The resulting reticulated chitosan microspheres are coated with resveratrol, which helps to control the release of resveratrol; the condensation product of vanillin and amino group has a good ability to complex with metal ions, which can effectively improve the release of resveratrol. Stability of Included Substances.