CN108586828A - A kind of Compound Edible Coating for Preservation and its preparation method and application - Google Patents
A kind of Compound Edible Coating for Preservation and its preparation method and application Download PDFInfo
- Publication number
- CN108586828A CN108586828A CN201810316134.2A CN201810316134A CN108586828A CN 108586828 A CN108586828 A CN 108586828A CN 201810316134 A CN201810316134 A CN 201810316134A CN 108586828 A CN108586828 A CN 108586828A
- Authority
- CN
- China
- Prior art keywords
- acid
- curdlan
- preservation
- film
- minutes
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J5/00—Manufacture of articles or shaped materials containing macromolecular substances
- C08J5/18—Manufacture of films or sheets
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D65/00—Wrappers or flexible covers; Packaging materials of special type or form
- B65D65/38—Packaging materials of special type or form
- B65D65/46—Applications of disintegrable, dissolvable or edible materials
- B65D65/463—Edible packaging materials
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J7/00—Chemical treatment or coating of shaped articles made of macromolecular substances
- C08J7/08—Heat treatment
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J7/00—Chemical treatment or coating of shaped articles made of macromolecular substances
- C08J7/12—Chemical modification
- C08J7/123—Treatment by wave energy or particle radiation
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L5/00—Compositions of polysaccharides or of their derivatives not provided for in groups C08L1/00 or C08L3/00
- C08L5/02—Dextran; Derivatives thereof
-
- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09D—COATING COMPOSITIONS, e.g. PAINTS, VARNISHES OR LACQUERS; FILLING PASTES; CHEMICAL PAINT OR INK REMOVERS; INKS; CORRECTING FLUIDS; WOODSTAINS; PASTES OR SOLIDS FOR COLOURING OR PRINTING; USE OF MATERIALS THEREFOR
- C09D105/00—Coating compositions based on polysaccharides or on their derivatives, not provided for in groups C09D101/00 or C09D103/00
- C09D105/02—Dextran; Derivatives thereof
-
- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09D—COATING COMPOSITIONS, e.g. PAINTS, VARNISHES OR LACQUERS; FILLING PASTES; CHEMICAL PAINT OR INK REMOVERS; INKS; CORRECTING FLUIDS; WOODSTAINS; PASTES OR SOLIDS FOR COLOURING OR PRINTING; USE OF MATERIALS THEREFOR
- C09D7/00—Features of coating compositions, not provided for in group C09D5/00; Processes for incorporating ingredients in coating compositions
- C09D7/40—Additives
- C09D7/60—Additives non-macromolecular
- C09D7/63—Additives non-macromolecular organic
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2305/00—Characterised by the use of polysaccharides or of their derivatives not provided for in groups C08J2301/00 or C08J2303/00
- C08J2305/02—Dextran; Derivatives thereof
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2405/00—Characterised by the use of polysaccharides or of their derivatives not provided for in groups C08J2401/00 or C08J2403/00
- C08J2405/08—Chitin; Chondroitin sulfate; Hyaluronic acid; Derivatives thereof
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2429/00—Characterised by the use of homopolymers or copolymers of compounds having one or more unsaturated aliphatic radicals, each having only one carbon-to-carbon double bond, and at least one being terminated by an alcohol, ether, aldehydo, ketonic, acetal, or ketal radical; Hydrolysed polymers of esters of unsaturated alcohols with saturated carboxylic acids; Derivatives of such polymer
- C08J2429/02—Homopolymers or copolymers of unsaturated alcohols
- C08J2429/04—Polyvinyl alcohol; Partially hydrolysed homopolymers or copolymers of esters of unsaturated alcohols with saturated carboxylic acids
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L2201/00—Properties
- C08L2201/08—Stabilised against heat, light or radiation or oxydation
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L2205/00—Polymer mixtures characterised by other features
- C08L2205/03—Polymer mixtures characterised by other features containing three or more polymers in a blend
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Polymers & Plastics (AREA)
- Medicinal Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Materials Engineering (AREA)
- Wood Science & Technology (AREA)
- Life Sciences & Earth Sciences (AREA)
- Manufacturing & Machinery (AREA)
- General Chemical & Material Sciences (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Mechanical Engineering (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a kind of Compound Edible Coating for Preservation and its preparation method and application.The composite membrane is to be adjusted to 35 by the way that poly-vinyl alcohol solution, chitosan solution, phenolic acid and plasticizer, mixed liquor pH value in edible polysaccharide Curdlan suspensions, is added；Ultrasound degassing, obtains into film liquid；It is poured into polyfluortetraethylene plate at film liquid, 90 120 DEG C of insulation reactions 8 10 minutes, shapes and sterilization processing, ultraviolet treatment with irradiation 5 10 minutes, 90 120 DEG C of hot air circulations are dried 30 60 minutes, Compound Edible Coating for Preservation is obtained after 4 DEG C of coolings.The edible composite film that the present invention prepares, tensile strength is high, and extensibility is strong, and the boiling 1h in boiling water still keeps good integrality, tensile strength and extensibility.And it can effectively extend the shelf life of fruits and vegetables and meat products.
Description
Technical field
The invention belongs to technical field of food industry biology, it is excellent to be related to a kind of good mechanical performance, vapor barrier properties
It Compound Edible Coating for Preservation good, with antibacterial and anti-oxidation function and its fast preparation method and is applied in food.
Background technology
Currently based on petroleum chemicals such as polyethylene (PE), polyvinyl chloride (PVE) etc. is used as food package film, because its price is low
Honest and clean, physical property is preferable and easy to use, is widely used.But these by the packaging film of chemical industry synthesis be not easy by
Biodegradation, burning disposal also will produce pernicious gas, cause very big harm to environment.Meanwhile plastic packaging film is because of height
It can be decomposed under the conditions of temperature and generate harmful substance and be not suitable for the instant based food of the high temperature such as frying, then with Nantural non-toxic, biology
Edible film made of degradation material is increasingly becoming the research hotspot of people.
Edible film is the membrane product using edible material as material preparation, such as sodium alginate, carragheen, konjac glucomannan, shell
Glycan, lactalbumin, soybean protein, carboxymethyl cellulose etc..The application of edible film is not extensive at present, can not replace plastics
Use, although mainly due to above-mentioned material have preferable film-forming quality, in mechanical performance, water preventing ability, stability
Etc. cannot still reach in actual application and require.In addition it is important that, petrochemical industry class product has fast rapid-result
The characteristics of film, and edible material film formation time is long at present, need to be up to a few hours, even days of time, it is difficult to reach work
The requirement that industryization quickly manufactures.
Curdlan, Chinese curdlan can also known as obtain right polysaccharide, be a kind of microbial source polyglucose, by list
One D glucose molecules are in the positions C1 and C3, by β -1, branchiess linear molecule, the degree of polymerization made of 3 glucosides key connections
It is not soluble in water between 135-455.Curdlan has the peculiar property for forming gel in a heated condition, is 55 in temperature
Curdlan can form a kind of reversible low-intensity gel within the scope of DEG C -60 DEG C, and will when temperature rises to 80 DEG C or more
Form a kind of irreversible high elastic and strength gel.
Curdlan is because its special physicochemical property is by the extensive concern of field of food, now using as coagulator, water holding
Agent, stabilizer, film forming agent etc. are applied in cereal preparation and frozen food.Curdlan has outstanding film forming, can obtain so
It is poured into mold after polysaccharide solution heating, drying can form a film, but pure Curdlan films mechanical performance is poor, so both at home and abroad
The research that pair can obtain right polysaccharide membrane is actually rare.There are document report Curdlan/ chitosans (Preparation and
characterization of novel curdlan/chitosan blending membranes for
antibacterial applications,Carbohydrate Polymers,2011,84:952-959) and konjac glucomannan/
Curdlan(Structural characterization and properties of konjac glucomannan/
curdlan blend films,Carbohydrate Polymers,2012,89:497-503) blend film.Both films or
Tensile strength (TS) is not high or extension property (EB) is not strong, and polysaccharide is blended with Curdlan and the film preparation time need to be up to number
Hour.These problems limit the application of Curdlan correlation membrane products.
Invention content
It is a kind of using Curdlan as main matrix the purpose of the present invention is in view of the deficiencies of the prior art, developing, machinery
Function admirable, barrier property be excellent, Compound Edible Coating for Preservation with antibacterial and anti-oxidation function.
It is a further object of the present invention to provide the fast preparation methods of the Compound Edible Coating for Preservation.
The purpose of the present invention can be achieved through the following technical solutions：
A kind of Compound Edible Coating for Preservation, in film liquid contain following raw material：
(a)Curdlan：Content 5%-10%；
(b) chitosan：Content 0.25%-0.5%；
(c) polyvinyl alcohol:Content 1%-3%；
(d) phenolic acid, ferulic acid, caffeic acid, chlorogenic acid, gallic acid, gallic acid, catechin, tannic acid, tea
It is one or more in polyphenol etc.：Content 0.01%-0.05%；
(e) plasticizer, it is one or more in glycerine, sorbierite, polyethylene glycol：Content 2-5%；
The above % indicates mass volume ratio g/100ml.
Compound Edible Coating for Preservation of the present invention is prepared by the following method to obtain：
(1) it weighs Curdlan powder, in molten pure water, after Curdlan is fully swollen, under high-speed shearing machine effect, prepares
Go out the Curdlan suspensions of 10-20g/100mL；
(2) Chitosan powder is weighed, under the action of magnetic stirring apparatus, lactic acid or the acetic acid for being dissolved in 1-2% (V/V) are molten
Liquid prepares the shitosan lysate of 1-2g/100mL；
(3) polyvinyl alcohol powder is weighed, under the action of magnetic stirring apparatus, is dissolved in 70-90 DEG C of pure water, prepares 4-12g/
The poly-vinyl alcohol solution of 100mL；
(4) by Curdlan suspensions, shitosan lysate, poly-vinyl alcohol solution under the action of magnetic stirring apparatus, according to
2:1:1 volume ratio mixes three kinds of solution, obtains mixed solution；
(5) it is separately added into phenolic acid, plasticizer, with the lactic acid of 1-3mol/L, hydrochloric acid, acetic acid, phosphoric acid or citric acid
In one or more acid solutions adjust pH to 3-5 obtain at film liquid；Wherein phenolic acid addition is 10-50mg/100mL
Mixed solution, plasticizer addition are 2-5g/100mL mixed solutions；
(6) it deaerates at film liquid ultrasound, pours into polyfluortetraethylene plate；
(7) it shapes 8-10 minutes for 90-120 DEG C；
(8) ultraviolet treatment with irradiation 5-10 minutes；
(9) 90-120 DEG C of hot air circulation is dried 30-60 minutes, and Compound Edible Coating for Preservation is obtained after 4 DEG C of coolings.
The preparation method of Compound Edible Coating for Preservation of the present invention, comprises the steps of：
(1) Curdlan powder is weighed, is dissolved in pure water, after Curdlan is fully swollen, under high-speed shearing machine effect, system
It is standby go out 10-20g/100mL Curdlan suspensions；
(2) chitosan phenol powder is weighed, under the action of magnetic stirring apparatus, lactic acid or the acetic acid for being dissolved in 1-2% (V/V) are molten
Liquid prepares the shitosan lysate of 1-2g/100mL；
(3) pva powder is weighed, under the action of magnetic stirring apparatus, is dissolved in 70-90 DEG C of pure water, prepares 4-
The poly-vinyl alcohol solution of 12g/100mL；
(4) by Curdlan suspensions, shitosan lysate, poly-vinyl alcohol solution under the action of magnetic stirring apparatus, according to
2:1:3 kinds of solution blendings are obtained mixed solution by 1 volume ratio；
(5) it is separately added into phenolic acid, plasticizer, with the lactic acid of 1-3mol/L, hydrochloric acid, acetic acid, phosphoric acid or citric acid
In one or more acid solutions adjust pH to 3-5 obtain at film liquid；Wherein phenolic acid addition is 10-50mg/100mL
Mixed solution, plasticizer addition are 2-5g/100mL mixed solutions；
(6) it deaerates at film liquid ultrasound, pours into polyfluortetraethylene plate；
(7) it shapes 8-10 minutes for 90-120 DEG C；
(8) ultraviolet treatment with irradiation 5-10 minutes；
(9) 90-120 DEG C of hot air circulation is dried 30-60 minutes, and Compound Edible Coating for Preservation is obtained after 4 DEG C of coolings.
Application of the Compound Edible Coating for Preservation of the present invention in fruits and vegetables, food preservation.
Application of the Compound Edible Coating for Preservation of the present invention in terms of food processing, preferably in terms of preparing casing
Using.
Application of the edibility composite fresh-keeping at film liquid in fruits and vegetables, food preservation.
It is preferred that edibility composite fresh-keeping is directly applied to fruits and vegetables, meat products surface at film liquid.
Further preferably edibility composite fresh-keeping is directly applied to behind fruits and vegetables, meat products surface at film liquid at ultraviolet light irradiation
Reason 5-10 minutes；It is dried 30-60 minutes through 90-120 DEG C of hot air circulation again.
Advantageous effect：
Currently, the progress of edible film is rapid both at home and abroad.However, compared with chemical synthesis film, the machine of edible film
Tool intensity difference, block-water performance be poor, stability difference problem still need to it is urgently to be resolved hurrily.In addition, the preparation time with edible film is general
For even a couple of days a few hours, film preparation overlong time is also to restrict an important factor for edible film exploitation uses.
A variety of edible materials by suitably match make different molecular between interact crosslinking by formed closely it is porous
Network structure, can raising property film physical property.Curdlan is a kind of thermal gels, has excellent heat stability and water insoluble
Property, in the present invention as film thermal stability and the hardening agent of vapor barrier properties；Polyvinyl alcohol molecule stable structure, can
It assigns film excellent mechanical performance, is used as film mechanical performance hardening agent in the present invention；Chitosan has preferable anti-microbial property,
It is used as antibacterial material in the present invention；Phenolic acid has antioxidant activity and antioxidant activity, can improve edible film
It is functional.The edible composite film that the present invention prepares, tensile strength (TS) reach 16-18MPa, and extensibility (EB) reaches
65.5-75.5%, the boiling 1h in boiling water still keep good integrality, tensile strength and extensibility.And can effectively it prolong
The shelf life of long fruits and vegetables and meat products.
Method prepared by edible film provided by the invention significantly shortens on the film time.Utilize Curdlan thermal gels
Property completes the sizing of film by controlling film-forming temperature (90-120 DEG C) and pH (3-5) in 10 minutes.At ultraviolet light irradiation
Reason, the first purpose is to play the role of sterilization；Second is that induction phenolic acid generates free radicals and chitosan graft, network structure is formed,
The reaction of further reinforced film mechanical performance, the chitosan graft phenolic acid of initiation assigns the higher antibacterial of natural complex fresh-keeping film and antioxygen
Change activity, this step is 5-10 minutes.Hot air circulation is dried, and the moisture rapid evaporation in film, the time of moisture removal can be made
30-60min is foreshortened to, final membrane product is obtained.Therefore, the time most short only 45min of film is entirely prepared.Compared in the past
The a few hours of report, even days of film time significantly shorten, and are effectively improved production efficiency.
Specific implementation mode
Embodiment 1：Different component Compound Edible Coating for Preservation preparation processes, and film time compare
(1) preparation of Curdlan components film
1. weighing 12g Curdlan powder, it is dissolved in 100mL pure water, after Curdlan is fully swollen, high-speed shearing machine
Under effect, suspension is prepared；
2. Curdlan suspensions are with pure water according to 1:1 ratio (volume ratio) is blended, blended liquid total volume 100mL.
3. 2.5g glycerine is added, adjusting pH to 4 with the lactic acid acid solution of 1mol/L obtains into film liquid；
4. after deaerating at film liquid ultrasound, 50ml to be poured into the polyfluortetraethylene plate of 18cm*18cm specifications, naturally dry obtains
Film.
(2) preparation of Curdlan/ chitosans component film
1. weighing 12g Curdlan powder, it is dissolved in 100mL pure water, after Curdlan is fully swollen, high-speed shearing machine
Under effect, suspension is prepared；
2. weighing 2g Chitosan powders, it is dissolved in 2% lactic acid solution of 100mL, under the action of magnetic stirring apparatus, is prepared
Go out chitosan solution；
3. by Curdlan suspensions, shitosan lysate, pure water under the action of magnetic stirring apparatus, according to 2:1:1 ratio
Example (volume ratio) is blended, blended liquid total volume 100mL；
4. 2.5g glycerine is added, adjusting pH to 4 with the lactic acid acid solution of 1mol/L obtains into film liquid；
5. after deaerating at film liquid ultrasound, 50ml to be poured into the polyfluortetraethylene plate of 18cm*18cm specifications, naturally dry obtains
Film.
(3) preparation of Curdlan/ chitosans/PVA component films
1. weighing 12g Curdlan powder, it is dissolved in 100mL pure water, after Curdlan is fully swollen, high-speed shearing machine
Under effect, suspension is prepared；
2. weighing 2g Chitosan powders, it is dissolved in 2% lactic acid solution of 100mL, under the action of magnetic stirring apparatus, is prepared
Go out chitosan solution；
3. weighing 5g polyvinyl alcohol powder, it is dissolved in 80 DEG C of pure water of 100mL, under the action of magnetic stirring apparatus, prepares
Poly-vinyl alcohol solution；
4. by Curdlan suspensions, shitosan lysate, poly-vinyl alcohol solution under the action of magnetic stirring apparatus, according to
2:1:1 ratio (volume ratio) is by three kinds of solution blendings, blended liquid total volume 100mL；
5. 2.5g glycerine is added, adjusting pH to 4 with the lactic acid acid solution of 1mol/L obtains into film liquid；
6. after deaerating at film liquid ultrasound, 50ml to be poured into the polyfluortetraethylene plate of 18cm*18cm specifications, naturally dry obtains
Film.
(4) preparation of Curdlan/ chitosans/PVA/ phenolic acid component films
1. weighing 12g Curdlan powder, it is dissolved in 100mL pure water, after Curdlan is fully swollen, high-speed shearing machine
Under effect, suspension is prepared；
2. weighing 2g Chitosan powders, it is dissolved in 2% lactic acid solution of 100mL, under the action of magnetic stirring apparatus, is prepared
Go out chitosan solution；
3. weighing 5g polyvinyl alcohol powder, it is dissolved in 80 DEG C of pure water of 100mL, under the action of magnetic stirring apparatus, prepares
Poly-vinyl alcohol solution；
4. by Curdlan suspensions, shitosan lysate, poly-vinyl alcohol solution under the action of magnetic stirring apparatus, according to
2:1:1 ratio (volume ratio) is by three kinds of solution blendings, blended liquid total volume 100mL；
5. being separately added into 10mg tea polyphenols, 2.5g glycerine, adjusting pH to 4 with the lactic acid acid solution of 1mol/L is formed a film
Liquid；
6. after deaerating at film liquid ultrasound, 50ml to be poured into the polyfluortetraethylene plate of 18cm*18cm specifications, naturally dry obtains
Film.
(5) preparation of Curdlan/ chitosans/+ 90 DEG C of PVA/ phenolic acid sizing film
1. weighing 12g Curdlan powder, it is dissolved in 100mL pure water, after Curdlan is fully swollen, high-speed shearing machine
Under effect, suspension is prepared；
2. weighing 2g Chitosan powders, it is dissolved in 2% lactic acid solution of 100mL, under the action of magnetic stirring apparatus, is prepared
Go out chitosan solution；
3. weighing 5g polyvinyl alcohol powder, it is dissolved in 80 DEG C of pure water of 100mL, under the action of magnetic stirring apparatus, prepares
Poly-vinyl alcohol solution；
4. by Curdlan suspensions, shitosan lysate, poly-vinyl alcohol solution under the action of magnetic stirring apparatus, according to
2:1:1 ratio (volume ratio) is by three kinds of solution blendings, blended liquid total volume 100mL；
5. being separately added into 10mg tea polyphenols, 2.5g glycerine, adjusting pH to 4 with the lactic acid acid solution of 1mol/L is formed a film
Liquid；
6. after deaerating at film liquid ultrasound, 50ml is poured into the polyfluortetraethylene plate of 18cm*18cm specifications；
7. 90 DEG C are shaped 10 minutes, naturally dry obtains film.
(6) preparation of Curdlan/ chitosans/+ 90 DEG C of PVA/ phenolic acid sizing+ultraviolet treatment with irradiation film
1. weighing 12g Curdlan powder, it is dissolved in 100mL pure water, after Curdlan is fully swollen, high-speed shearing machine
Under effect, suspension is prepared；
2. weighing 2g Chitosan powders, it is dissolved in 2% lactic acid solution of 100mL, under the action of magnetic stirring apparatus, is prepared
Go out chitosan solution；
3. weighing 5g polyvinyl alcohol powder, it is dissolved in 80 DEG C of pure water of 100mL, under the action of magnetic stirring apparatus, prepares
Poly-vinyl alcohol solution；
4. by Curdlan suspensions, shitosan lysate, poly-vinyl alcohol solution under the action of magnetic stirring apparatus, according to
2:1:1 ratio (volume ratio) is by three kinds of solution blendings, blended liquid total volume 100mL；
5. being separately added into 10mg tea polyphenols, 2.5g glycerine, adjusting pH to 4 with the lactic acid acid solution of 1mol/L is formed a film
Liquid；
6. after deaerating at film liquid ultrasound, 50ml is poured into the polyfluortetraethylene plate of 18cm*18cm specifications；
7. 90 DEG C are shaped 10 minutes；
8. ultraviolet treatment with irradiation 10 minutes, naturally dry obtains film.
(7) system of Curdlan/ chitosans/+ 90 DEG C of PVA/ phenolic acid sizing+ultraviolet treatment with irradiation+heated-air drying process film
It is standby
1. weighing 12g Curdlan powder, it is dissolved in 100mL pure water, after Curdlan is fully swollen, high-speed shearing machine
Under effect, suspension is prepared；
2. weighing 2g Chitosan powders, it is dissolved in 2% lactic acid solution of 100mL, under the action of magnetic stirring apparatus, is prepared
Go out chitosan solution；
3. weighing 5g polyvinyl alcohol powder, it is dissolved in 80 DEG C of pure water of 100mL, under the action of magnetic stirring apparatus, prepares
Poly-vinyl alcohol solution；
4. by Curdlan suspensions, shitosan lysate, poly-vinyl alcohol solution under the action of magnetic stirring apparatus, according to
2:1:1 ratio (volume ratio) is by three kinds of solution blendings, blended liquid total volume 100mL；
5. being separately added into 10mg tea polyphenols, 2.5g glycerine, adjusting pH to 4 with the lactic acid acid solution of 1mol/L is formed a film
Liquid；
6. after deaerating at film liquid ultrasound, 50ml is poured into the polyfluortetraethylene plate of 18cm*18cm specifications；
7. 90 DEG C are shaped 10 minutes；
8. ultraviolet treatment with irradiation 10 minutes；
9. 100 DEG C of hot air circulations are dried 30 minutes, high-performance natural complex fresh-keeping film is obtained after 4 DEG C of coolings.
The edible composite film of different components and preparation condition is film-made the time, as shown in table 1.
The film time of the different components of table 1 and the edible freshness-keeping thin coat of preparation method
It can be seen that Curdlan/ chitosans/PVA/ phenolic acid components, and after ultraviolet light irradiation and heated-air drying processing
The film formation time of Compound Edible Coating for Preservation greatly shorten, only 0.75 hour, i.e., 45 minutes.Every mechanical performance index is most
It is excellent.
Embodiment 2：Compound Edible Coating for Preservation performance measurement
(1) mechanical performance
Film is cut into the strip of 8cm*2cm specifications, and is fixed on physical property instrument and measures.Two fixture of physical property instrument is set
Initial distance is 80mm, speed 0.8mm/sec.After measurement, two folders when recording film breaks power (g) and the film fracture of moment
The distance L of tool.Each sample takes five parallel samples to measure.
Tensile strength TS (g) is calculated as follows：
TS=Fm/d*W
In formula：TS-tensile strength, (MPa)；
The maximum tension born when Fm-sample fracture, (N)；
D-film thickness, (m)；
W-film is wide, (m).
Elongation at break E (%) is calculated as follows：
E=(L1- L0)/L0
In formula：The elongation at break (%) of E-film；
L1The distance (mm) of two folder fixtures when-film is broken；
L0Distance (mm) when-two fixtures are initial.
(2) block-water performance
Moisture-vapor transmission
The open plastic cup of circle for taking diameter 3cm, depth 4cm, is added the CaC1 of 3g dryings2, the film of diameter 7cm will be cut into
Sample covers rim of a cup, and the interface between film and cup is sealed with paraffin.Each cup is then placed in the distilled water that 1000mL is added in bottom
Drier in (21 DEG C, relative humidity 75%).It is weighed 1 time per 12h, it is for 1 week.Vapor is determined by the incrementss of cup weight
Transit dose.Moisture-vapor transmission (WVP) is calculated by ASTM method (E96-93,1993).
(3) natural complex fresh-keeping film thermal stability
The polysaccharide gel composite membrane prepared is boiled 30 minutes in boiling water, 30 DEG C of dry 12h are measured according to the method described above
Tensile strength, elongation percentage, moisture-vapor transmission and the water imbibition of film.
According to the method described above, the performance indicator for the composite membrane that different components and condition are prepared such as table 2.
The different component edible freshness-keeping thin coat mechanical performances of table 2
It can be seen that Curdlan/ chitosans/PVA/ phenolic acid components, and after ultraviolet light irradiation and heated-air drying processing
Compound Edible Coating for Preservation every mechanical performance index it is optimal.
Embodiment 3：Compound Edible Coating for Preservation antioxygenic property
The oxidation resistance of edible composite film preservative film is indicated by measuring DPPH Scavenging activities.Composite membrane is cut into
20mm × 20mm is put into beaker, and 100mL distilled water is added, and in being stirred on magnetic stirring apparatus, rotating speed 150r/min, temperature is
25±0.5℃.In timing sampling 1mL to test tube, using 1mL distilled water as blank control, 4mLDPPH methanol solutions are added
(150umol/L) mixing is protected from light standing 30min and fully reacts, absorbance is measured at 516nm with ultraviolet specrophotometer.
DPPH free radical scavenging abilities calculate following formula：
DPPH free radical scavenging abilities=(1-Asample) × 100%/Acontrol
AsampleFor sample absorbance value, AcontrolFor the absorbance value of blank.
The oxidation resistance for the preservative film that different components and condition are prepared, as shown in table 3.
The different component edible freshness-keeping thin coat antioxygenic properties of table 3
It can be seen that Curdlan/ chitosans/PVA/ phenolic acid components, and after ultraviolet light irradiation and heated-air drying processing
Compound Edible Coating for Preservation antioxygenic property it is optimal.
Embodiment 4：Compound Edible Coating for Preservation anti-microbial property
Survey bacteriostasis of the composite membrane to Escherichia coli, staphylococcus aureus, bud pole bacterium and saccharomycete.It will be added
0.1mL indicator bacterias (bacterial concentration 105~106CFU/mL culture medium (bacterium)：Beef-protein medium；Saccharomycete：
PDA culture medium) it is down flat plate, natural cooling 30min.Natural complex fresh-keeping film is cut into the disk of diameter 1cm, is positioned over tablet culture
Primary surface.Tablet is positioned in incubator and cultivates (Escherichia coli, staphylococcus aureus, 37 DEG C of bacillus subtilis for 24 hours；
28 DEG C of saccharomycete), measure antibacterial circle diameter.
The edible freshness-keeping thin coat that different components and condition are prepared is to Escherichia coli, staphylococcus aureus, withered grass gemma
The bacteriostatic activity of bacillus and saccharomycete is as shown in table 4.
The bacteriostasis property of 4 edible freshness-keeping thin coat of table
It can be seen that Curdlan/ chitosans/PVA/ phenolic acid components, and after ultraviolet light irradiation and heated-air drying processing
Compound Edible Coating for Preservation antibacterial activity it is optimal.
Embodiment 5：Fresh-keeping application of the edible composite film preservative film to fruits and vegetables
It is illustrated so that edible freshness-keeping thin coat is to the fresh-keeping effect of strawberry as an example.
Strawberry is handled
Select in the same size, solid colour, shape is uniform, and the strawberry of intact defect and disease is fitted into crisper (each
Fresh-keeping box-packed 10), control group is sealed with Curdlan one-component films, and processing group is sealed with natural complex fresh-keeping film.Then it is put into
RH50% 6 days in 21 DEG C of climatic chamber, surveys a physiological and biochemical index in every two days.
Strawberry physiological index determining
Strawberry fruit weight uses electronic balance weighing.The measurement of SOD enzyme activity is carried out using kit (WST-1 methods)；
Conductivity uses conductivity gauge measuring method；Vitamin C content, which measures, uses 2,6- dichloropheno-lindophenol methods；Organic acid uses acid base titration
Method；It is ox (N that the measurement of strawberry fruit hardness, which uses GY-1 type hand-held hardometers, unit,；kg/cm2)
Strawberry preservation effect
The fresh-keeping effect that the preservative film that different components and condition are prepared stores strawberry 6 days is as shown in table 5.
The fresh-keeping effect to strawberry of 5 edible freshness-keeping thin coat of table
6 days strawberry items physiological and biochemical indexs are stored from table 5, it can be seen that Curdlan/ chitosans/PVA/ phenolic acid
Component, and by ultraviolet light irradiation and heated-air drying treated Compound Edible Coating for Preservation, to strawberry keeping-freshness storage effect
Most preferably.
Embodiment 6：Fresh-keeping application of the edible composite film preservative film to meat products
It is illustrated so that edible freshness-keeping thin coat is to the fresh-keeping effect of chilled meat as an example.
Chilled meat processing
Cold fresh meat is accurately weighed according to the standard according to measurement, is randomly divided into six groups, wherein five groups are answered with different
It closes film and carries out package processing, control group is wrapped up with Curdlan one-component films, and processing group is wrapped up with natural complex fresh-keeping film, then put
It sets in refrigerator and is stored, storage temperature is 4 ± 0.5 DEG C.Index is measured by sampling per 2d.
Chilled meat total plate count
With reference to GB 4789.2-2010 national food safety standard, food microbiological examination total plate count measure in side
Method measures.
Volatile Base Nitrogen (TVB-N)
It is measured with reference to the semimicro nitriding in GB/T 5009.44-2003.
Thiobarbituric acid reaction object (TBARS)
Weigh 5g samples be added 15mL A liquid (weigh 75.0g trichloroacetic acids, 1.0gEDTA and 1.0g propylgallates,
With ddH2O is settled to 1L), it filters after homogeneous.5.0mL filtrates are drawn in tool plug scale test tube, are mixed after 5mL B liquid is added
It is even, 40min is reacted in 100 DEG C of boiling water, measures absorbance.It compares malonaldehyde (MDA) standard curve and calculates MDA contents, TBARS
Value is expressed as mg MDA/kg.
The measurement of pH value
With reference to GB/T 9695.5-2008《Meat is measured with meat products pH》It is measured.
Chilled meat fresh-keeping effect
The fresh-keeping effect that the edible freshness-keeping thin coat that different components and condition are prepared stores chilled meat 6 days is as shown in table 6.
Fresh-keeping effect of 6 edible freshness-keeping thin coat of table to chilled meat
Every index of quality of 6 days chilled meats is stored from table 6, it can be seen that Curdlan/ chitosans/PVA/ phenolic acid
Component, and through ultraviolet light irradiation and heated-air drying treated Compound Edible Coating for Preservation, to chilled meat keeping-freshness storage effect
Most preferably.
Embodiment 7
1. weighing 10g Curdlan powder, it is dissolved in 100mL pure water, after Curdlan is fully swollen, high-speed shearing machine
Under effect, suspension is prepared；
2. weighing 1.5g Chitosan powders, it is dissolved in 2% lactic acid solution of 100mL, under the action of magnetic stirring apparatus, system
It is standby go out chitosan solution；
3. weighing 3g polyvinyl alcohol powder, it is dissolved in 80 DEG C of pure water of 100mL, under the action of magnetic stirring apparatus, prepares
Poly-vinyl alcohol solution；
4. by Curdlan suspensions, shitosan lysate, poly-vinyl alcohol solution under the action of magnetic stirring apparatus, according to
2:1:1 ratio (volume ratio) is by three kinds of solution blendings, blended liquid total volume 100mL；
5. being separately added into 20mg ferulic acids, 2.5g glycerine, adjusting pH to 4 with the lactic acid acid solution of 1mol/L is formed a film
Liquid；
6. after deaerating at film liquid ultrasound, 50ml is poured into the polyfluortetraethylene plate of 18cm*18cm specifications；
7. 100 DEG C are shaped 8 minutes；
8. ultraviolet treatment with irradiation 10 minutes；
9. 100 DEG C of hot air circulations are dried 30 minutes, high-performance natural complex fresh-keeping film is obtained after 4 DEG C of coolings.
Embodiment 8
1. weighing 20g Curdlan powder, it is dissolved in 100mL pure water, after Curdlan is fully swollen, high-speed shearing machine
Under effect, suspension is prepared；
2. weighing 3g Chitosan powders, it is dissolved in 2% lactic acid solution of 100mL, under the action of magnetic stirring apparatus, is prepared
Go out chitosan solution；
3. weighing 8.75g polyvinyl alcohol powder, it is dissolved in 80 DEG C of pure water of 100mL, under the action of magnetic stirring apparatus, prepares
Go out poly-vinyl alcohol solution；
4. by Curdlan suspensions, shitosan lysate, poly-vinyl alcohol solution under the action of magnetic stirring apparatus, according to
2:1:1 ratio (volume ratio) is by three kinds of solution blendings, blended liquid total volume 100mL；
5. being separately added into 40mg gallic acids, 5g glycerine, adjusting pH to 4 with the lactic acid acid solution of 1mol/L is formed a film
Liquid；
6. after deaerating at film liquid ultrasound, 50ml is poured into the polyfluortetraethylene plate of 18cm*18cm specifications；
7. 120 DEG C are shaped 8 minutes；
8. ultraviolet treatment with irradiation 10 minutes；
9. 120 DEG C of hot air circulations are dried 30 minutes, high-performance natural complex fresh-keeping film is obtained after 4 DEG C of coolings.
Embodiment 9
1. weighing 15g Curdlan powder, it is dissolved in 100mL pure water, after Curdlan is fully swollen, high-speed shearing machine
Under effect, suspension is prepared；
2. weighing 2.5g Chitosan powders, it is dissolved in 2% lactic acid solution of 100mL, under the action of magnetic stirring apparatus, system
It is standby go out chitosan solution；
3. weighing 7g polyvinyl alcohol powder, it is dissolved in 80 DEG C of pure water of 100mL, under the action of magnetic stirring apparatus, prepares
Poly-vinyl alcohol solution；
4. by Curdlan suspensions, shitosan lysate, poly-vinyl alcohol solution under the action of magnetic stirring apparatus, according to
2:1:1 ratio (volume ratio) is by three kinds of solution blendings, blended liquid total volume 100mL；
5. being separately added into 40mg chlorogenic acids, 3g glycerine, adjusting pH to 4 with the lactic acid acid solution of 1mol/L obtains into film liquid；
6. after deaerating at film liquid ultrasound, 50ml is poured into the polyfluortetraethylene plate of 18cm*18cm specifications；
7. 90 DEG C are shaped 10 minutes；
8. ultraviolet treatment with irradiation 10 minutes；
9. 100 DEG C of hot air circulations are dried 30 minutes, high-performance natural complex fresh-keeping film is obtained after 4 DEG C of coolings.
Claims (9)
1. a kind of Compound Edible Coating for Preservation, it is characterised in that in film liquid contain following raw material：
(a)Curdlan：Content 5%-10%；
(b) chitosan：Content 0.25%-0.5%；
(c) polyvinyl alcohol:Content 1%-3%；
(d) phenolic acid, ferulic acid, caffeic acid, chlorogenic acid, gallic acid, gallic acid, catechin, tannic acid, tea polyphenols
It is one or more in：Content 0.01%-0.05%；
(e) plasticizer, it is one or more in glycerine, sorbierite, polyethylene glycol：Content 2-5%；
The above % indicates mass volume ratio g/100ml.
2. Compound Edible Coating for Preservation according to claim 1 or 2, it is characterised in that be prepared by the following method to obtain：
(1) it weighs Curdlan powder, in molten pure water, after Curdlan is fully swollen, under high-speed shearing machine effect, prepares
The Curdlan suspensions of 10-20g/100mL；
(2) Chitosan powder is weighed, under the action of magnetic stirring apparatus, is dissolved in the lactic acid or acetic acid solution of 1-2% (V/V), is made
It is standby go out 1-2g/100mL shitosan lysate；
(3) polyvinyl alcohol powder is weighed, under the action of magnetic stirring apparatus, is dissolved in 70-90 DEG C of pure water, prepares 4-12g/
The poly-vinyl alcohol solution of 100mL；
(4) by Curdlan suspensions, shitosan lysate, poly-vinyl alcohol solution under the action of magnetic stirring apparatus, according to 2:1:
1 volume ratio mixes three kinds of solution, obtains mixed solution；
(5) it is separately added into phenolic acid, plasticizer, in the lactic acid of 1-3mol/L, hydrochloric acid, acetic acid, phosphoric acid or citric acid
One or more acid solutions adjust pH to 3-5 and obtain edibility composite fresh-keeping into film liquid；Wherein phenolic acid addition is 10-
50mg/100mL mixed solutions, plasticizer addition are 2-5g/100mL mixed solutions；
(6) it deaerates at film liquid ultrasound, pours into polyfluortetraethylene plate；
(7) it shapes 8-10 minutes for 90-120 DEG C；
(8) ultraviolet treatment with irradiation 5-10 minutes；
(9) 90-120 DEG C of hot air circulation is dried 30-60 minutes, and Compound Edible Coating for Preservation is obtained after 4 DEG C of coolings.
3. the preparation method of Compound Edible Coating for Preservation described in claim 1, it is characterised in that comprise the steps of：
(1) Curdlan powder is weighed, is dissolved in pure water, after Curdlan is fully swollen, under high-speed shearing machine effect, is prepared
The Curdlan suspensions of 10-20g/100mL；
(2) chitosan phenol powder is weighed, under the action of magnetic stirring apparatus, is dissolved in the lactic acid or acetic acid solution of 1-2% (V/V),
Prepare the shitosan lysate of 1-2g/100mL；
(3) pva powder is weighed, under the action of magnetic stirring apparatus, is dissolved in 70-90 DEG C of pure water, prepares 4-12g/
The poly-vinyl alcohol solution of 100mL；
(4) by Curdlan suspensions, shitosan lysate, poly-vinyl alcohol solution under the action of magnetic stirring apparatus, according to 2:1:
3 kinds of solution blendings are obtained mixed solution by 1 volume ratio；
(5) it is separately added into phenolic acid, plasticizer, in the lactic acid of 1-3mol/L, hydrochloric acid, acetic acid, phosphoric acid or citric acid
One or more acid solutions adjust pH to 3-5 and obtain into film liquid；Wherein phenolic acid addition mixes for 10-50mg/100mL
Solution, plasticizer addition are 2-5g/100mL mixed solutions；
(6) it deaerates at film liquid ultrasound, pours into polyfluortetraethylene plate；
(7) it shapes 8-10 minutes for 90-120 DEG C；
(8) ultraviolet treatment with irradiation 5-10 minutes；
(9) 90-120 DEG C of hot air circulation is dried 30-60 minutes, and Compound Edible Coating for Preservation is obtained after 4 DEG C of coolings.
4. application of the Compound Edible Coating for Preservation as claimed in claim 1 or 2 in fruits and vegetables, food preservation.
5. application of the Compound Edible Coating for Preservation as claimed in claim 1 or 2 in terms of food processing.
6. application according to claim 5, it is characterised in that Compound Edible Coating for Preservation as claimed in claim 1 or 2 exists
Prepare the application in terms of casing.
7. application of the edibility composite fresh-keeping at film liquid in fruits and vegetables, food preservation described in claim 2.
8. application according to claim 7, it is characterised in that edibility composite fresh-keeping is directly applied to fruits and vegetables, meat at film liquid
Product surface.
9. application according to claim 8, it is characterised in that edibility composite fresh-keeping is directly applied to fruits and vegetables, meat at film liquid
Ultraviolet treatment with irradiation 5-10 minutes after product surface；It is dried 30-60 minutes through 90-120 DEG C of hot air circulation again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810316134.2A CN108586828A (en) | 2018-04-10 | 2018-04-10 | A kind of Compound Edible Coating for Preservation and its preparation method and application |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810316134.2A CN108586828A (en) | 2018-04-10 | 2018-04-10 | A kind of Compound Edible Coating for Preservation and its preparation method and application |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108586828A true CN108586828A (en) | 2018-09-28 |
Family
ID=63621627
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810316134.2A Pending CN108586828A (en) | 2018-04-10 | 2018-04-10 | A kind of Compound Edible Coating for Preservation and its preparation method and application |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108586828A (en) |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109679123A (en) * | 2018-12-27 | 2019-04-26 | 青岛农业大学 | A kind of preparation method of double crosslinked chitosan films |
| CN109717240A (en) * | 2019-02-01 | 2019-05-07 | 浙江大学 | A kind of production method of livestock meat instruction preservative film |
| CN110240720A (en) * | 2019-06-06 | 2019-09-17 | 南京农业大学 | A kind of methods and applications preparing polysaccharide composite film using thermostabilization recombinant bacteria laccase |
| CN110272628A (en) * | 2019-05-28 | 2019-09-24 | 华中农业大学 | Cold fresh meat active nano preservative film of anti-corrosion, anti-oxidant multiple-effect type and preparation method thereof |
| CN111763394A (en) * | 2019-04-01 | 2020-10-13 | 中国科学院化学研究所 | Antibacterial film and preparation method and application thereof |
| CN113481658A (en) * | 2021-05-27 | 2021-10-08 | 浙江工商大学 | Nano electrostatic spinning food preservative film mediated by butyl caffeate and endogenous NO type chitosan and preparation method and application thereof |
| CN113929974A (en) * | 2021-09-16 | 2022-01-14 | 惠州学院 | Cirsium setosum chlorogenic acid preservative film and application thereof in fruit and vegetable preservation |
| CN113951315A (en) * | 2021-11-17 | 2022-01-21 | 合肥工业大学 | Preservative for prolonging shelf life of pork and preparation method thereof |
| CN114477138A (en) * | 2021-12-15 | 2022-05-13 | 浙江工业大学 | Preparation method of potato carbon quantum dots and degradable preservative film with high bacteriostatic activity |
| CN114591541A (en) * | 2022-03-09 | 2022-06-07 | 青岛农业大学 | Anti-corrosion preservative film, preparation method and application thereof |
| CN114957751A (en) * | 2022-06-02 | 2022-08-30 | 江苏大学 | Preparation method of edible tannin crosslinked tensile composite coating |
| US11560487B2 (en) | 2020-09-22 | 2023-01-24 | Swimc Llc | Coating compositions containing low molecular weight chitosan composition |
| CN115785597A (en) * | 2022-12-08 | 2023-03-14 | 江门职业技术学院 | Antibacterial film and preparation method thereof |
| CN116023716A (en) * | 2022-10-31 | 2023-04-28 | 华中农业大学 | Layer-by-layer nanoparticle filled fresh-keeping-indicating composite film, preparation method and application |
| CN116535546A (en) * | 2023-05-19 | 2023-08-04 | 贵州省材料产业技术研究院 | Preparation method of polyvinyl alcohol film and product thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102321261A (en) * | 2011-03-30 | 2012-01-18 | 东华大学 | Preparation method for anti-virus bacteria cellulose protective material and product thereof |
| CN104610579A (en) * | 2015-01-15 | 2015-05-13 | 安徽巢湖南方膜业有限责任公司 | Plant starch-chitosan composite packaging film and preparation method thereof |
| CN105646922A (en) * | 2016-04-01 | 2016-06-08 | 江南大学 | Gel film with curdlan quaternary ammonium salt and polyvinyl alcohol and antibacterial application of gel film |
| CN106674835A (en) * | 2016-12-14 | 2017-05-17 | 陈强 | High-light-transmittance polyvinyl alcohol fruit/vegetable preservative film and preparation method thereof |
-
2018
- 2018-04-10 CN CN201810316134.2A patent/CN108586828A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102321261A (en) * | 2011-03-30 | 2012-01-18 | 东华大学 | Preparation method for anti-virus bacteria cellulose protective material and product thereof |
| CN104610579A (en) * | 2015-01-15 | 2015-05-13 | 安徽巢湖南方膜业有限责任公司 | Plant starch-chitosan composite packaging film and preparation method thereof |
| CN105646922A (en) * | 2016-04-01 | 2016-06-08 | 江南大学 | Gel film with curdlan quaternary ammonium salt and polyvinyl alcohol and antibacterial application of gel film |
| CN106674835A (en) * | 2016-12-14 | 2017-05-17 | 陈强 | High-light-transmittance polyvinyl alcohol fruit/vegetable preservative film and preparation method thereof |
Non-Patent Citations (6)
| Title |
|---|
| YAN SUN,YONG LIU,YONGZHEN LI,等: "Preparation and characterization of novel curdlan/chitosan blending membranes for antibacterial applications", 《CARBOHYDRATE POLYMERS》 * |
| 徐红华，等: "《食品营养学》", 30 June 2007, 黑龙江科学技术出版社 * |
| 段久芳: "《天然高分子材料》", 30 September 2016, 华中科技大学出版社 * |
| 涂顺明，等: "《食品杀菌新技术》", 31 January 2004, 中国轻工业出版社 * |
| 郝利平，等: "《食品添加剂》", 31 August 2002, 中国农业大学出版社 * |
| 黄来发，等: "《食品增稠剂》", 31 January 2009, 中国轻工业出版社 * |
Cited By (22)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109679123A (en) * | 2018-12-27 | 2019-04-26 | 青岛农业大学 | A kind of preparation method of double crosslinked chitosan films |
| CN109717240A (en) * | 2019-02-01 | 2019-05-07 | 浙江大学 | A kind of production method of livestock meat instruction preservative film |
| CN109717240B (en) * | 2019-02-01 | 2022-04-05 | 浙江大学 | Method for manufacturing indicating preservative film for livestock and poultry meat |
| CN111763394A (en) * | 2019-04-01 | 2020-10-13 | 中国科学院化学研究所 | Antibacterial film and preparation method and application thereof |
| CN110272628A (en) * | 2019-05-28 | 2019-09-24 | 华中农业大学 | Cold fresh meat active nano preservative film of anti-corrosion, anti-oxidant multiple-effect type and preparation method thereof |
| CN110272628B (en) * | 2019-05-28 | 2020-11-06 | 华中农业大学 | Anticorrosion and antioxidant multi-effect type active nano preservative film for chilled fresh meat and preparation method thereof |
| CN110240720A (en) * | 2019-06-06 | 2019-09-17 | 南京农业大学 | A kind of methods and applications preparing polysaccharide composite film using thermostabilization recombinant bacteria laccase |
| US11560487B2 (en) | 2020-09-22 | 2023-01-24 | Swimc Llc | Coating compositions containing low molecular weight chitosan composition |
| CN113481658A (en) * | 2021-05-27 | 2021-10-08 | 浙江工商大学 | Nano electrostatic spinning food preservative film mediated by butyl caffeate and endogenous NO type chitosan and preparation method and application thereof |
| CN113929974A (en) * | 2021-09-16 | 2022-01-14 | 惠州学院 | Cirsium setosum chlorogenic acid preservative film and application thereof in fruit and vegetable preservation |
| CN113951315A (en) * | 2021-11-17 | 2022-01-21 | 合肥工业大学 | Preservative for prolonging shelf life of pork and preparation method thereof |
| CN113951315B (en) * | 2021-11-17 | 2023-06-27 | 合肥工业大学 | Preservative for prolonging shelf life of pork and preparation method thereof |
| CN114477138A (en) * | 2021-12-15 | 2022-05-13 | 浙江工业大学 | Preparation method of potato carbon quantum dots and degradable preservative film with high bacteriostatic activity |
| CN114477138B (en) * | 2021-12-15 | 2023-07-07 | 浙江工业大学 | Preparation method of potato carbon quantum dot and degradable preservative film with high antibacterial activity |
| CN114591541B (en) * | 2022-03-09 | 2023-03-14 | 青岛农业大学 | Anti-corrosion preservative film, preparation method and application thereof |
| CN114591541A (en) * | 2022-03-09 | 2022-06-07 | 青岛农业大学 | Anti-corrosion preservative film, preparation method and application thereof |
| CN114957751A (en) * | 2022-06-02 | 2022-08-30 | 江苏大学 | Preparation method of edible tannin crosslinked tensile composite coating |
| CN116023716A (en) * | 2022-10-31 | 2023-04-28 | 华中农业大学 | Layer-by-layer nanoparticle filled fresh-keeping-indicating composite film, preparation method and application |
| CN116023716B (en) * | 2022-10-31 | 2024-03-29 | 华中农业大学 | Layer-by-layer nanoparticle filled fresh-keeping-indicating composite film, preparation method and application |
| CN115785597A (en) * | 2022-12-08 | 2023-03-14 | 江门职业技术学院 | Antibacterial film and preparation method thereof |
| CN116535546A (en) * | 2023-05-19 | 2023-08-04 | 贵州省材料产业技术研究院 | Preparation method of polyvinyl alcohol film and product thereof |
| CN116535546B (en) * | 2023-05-19 | 2024-04-12 | 贵州省材料产业技术研究院 | Preparation method of polyvinyl alcohol film and product thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108586828A (en) | A kind of Compound Edible Coating for Preservation and its preparation method and application | |
| Chen et al. | Development of moisture‐absorbing and antioxidant active packaging film based on poly (vinyl alcohol) incorporated with green tea extract and its effect on the quality of dried eel | |
| Li et al. | Facile fabrication of sandwich-like anthocyanin/chitosan/lemongrass essential oil films via 3D printing for intelligent evaluation of pork freshness | |
| Wei et al. | Active gellan gum/purple sweet potato composite films capable of monitoring pH variations | |
| Wang et al. | Effects of Herba Lophatheri extract on the physicochemical properties and biological activities of the chitosan film | |
| Deng et al. | Development of disulfide bond crosslinked gelatin/ε-polylysine active edible film with antibacterial and antioxidant activities | |
| Abdollahi et al. | Improvement of active chitosan film properties with rosemary essential oil for food packaging | |
| Moreira et al. | Antimicrobial effectiveness of bioactive packaging materials from edible chitosan and casein polymers: assessment on carrot, cheese, and salami | |
| Wang et al. | The impact of anthocyanin‐rich red raspberry extract (ARRE) on the properties of edible soy protein isolate (SPI) films | |
| Korge et al. | Active chitosan–chestnut extract films used for packaging and storage of fresh pasta | |
| Zhou et al. | Antimicrobial and antioxidant films formed by bacterial cellulose, chitosan and tea polyphenol–Shelf life extension of grass carp | |
| Taghinia et al. | Smart edible films based on mucilage of lallemantia iberica seed incorporated with curcumin for freshness monitoring | |
| Hu et al. | Functional properties and preservative effect on Penaeus vannamei of chitosan films with conjugated or incorporated chlorogenic acid | |
| He et al. | Development of pH-responsive absorbent pad based on polyvinyl alcohol/agarose/anthocyanins for meat packaging and freshness indication | |
| Jang et al. | Use of nano‐clay (Cloisite Na+) improves tensile strength and vapour permeability in agar rich red algae (Gelidium corneum)–gelatin composite films | |
| Li et al. | Enhancing physical properties and antimicrobial activity of konjac glucomannan edible films by incorporating chitosan and nisin | |
| Chen et al. | Development of xanthan gum/hydroxypropyl methyl cellulose composite films incorporating tea polyphenol and its application on fresh-cut green bell peppers preservation | |
| CN110183739A (en) | A kind of degradable scleroglucan natural complex fresh-keeping film and the preparation method and application thereof | |
| Zheng et al. | Development of active packaging films based on collagen/gallic acid-grafted chitosan incorporating with ε-polylysine for pork preservation | |
| CN109454945A (en) | A kind of anti-oxidant antibacterial film of double-layer double-direction controlled release and the preparation method and application thereof | |
| Alpaslan | Use of colorimetric hydrogel as an indicator for food packaging applications | |
| CN105001463A (en) | Preparation method and application of gelatin-chitosan composite membrane | |
| Tang et al. | Preparation, characterization and antimicrobial activity of sodium alginate nanobiocomposite films incorporated with ε‐Polylysine and cellulose nanocrystals | |
| Lu et al. | Structural, physicochemical, and functional (antioxidant-antimicrobial) properties of 2-O-methyl-β-cyclodextrin inclusion with hexahydro-β-acids in chitosan films | |
| Liu et al. | Biodegradable composite films based on egg white protein and tea polyphenol: Physicochemical, structural and antibacterial properties |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180928 |
|
| RJ01 | Rejection of invention patent application after publication |