CN108760732B - Antibacterial food freshness indicating material capable of detecting carbon dioxide and preparation method thereof - Google Patents
Antibacterial food freshness indicating material capable of detecting carbon dioxide and preparation method thereof Download PDFInfo
- Publication number
- CN108760732B CN108760732B CN201810572535.4A CN201810572535A CN108760732B CN 108760732 B CN108760732 B CN 108760732B CN 201810572535 A CN201810572535 A CN 201810572535A CN 108760732 B CN108760732 B CN 108760732B
- Authority
- CN
- China
- Prior art keywords
- parts
- titanium dioxide
- weight
- starch
- indicating material
- 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.)
- Active
Links
Classifications
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
- G01N21/75—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated
- G01N21/77—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated by observing the effect on a chemical indicator
- G01N21/78—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated by observing the effect on a chemical indicator producing a change of colour
- G01N21/783—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated by observing the effect on a chemical indicator producing a change of colour for analysing gases
-
- 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
-
- 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
- C08J2303/00—Characterised by the use of starch, amylose or amylopectin or of their derivatives or degradation products
- C08J2303/02—Starch; Degradation products thereof, e.g. dextrin
-
- 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
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K3/00—Use of inorganic substances as compounding ingredients
- C08K3/18—Oxygen-containing compounds, e.g. metal carbonyls
- C08K3/20—Oxides; Hydroxides
- C08K3/22—Oxides; Hydroxides of metals
- C08K2003/2206—Oxides; Hydroxides of metals of calcium, strontium or barium
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K3/00—Use of inorganic substances as compounding ingredients
- C08K3/18—Oxygen-containing compounds, e.g. metal carbonyls
- C08K3/20—Oxides; Hydroxides
- C08K3/22—Oxides; Hydroxides of metals
- C08K2003/2237—Oxides; Hydroxides of metals of titanium
- C08K2003/2241—Titanium dioxide
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K5/00—Use of organic ingredients
- C08K5/04—Oxygen-containing compounds
- C08K5/05—Alcohols; Metal alcoholates
- C08K5/053—Polyhydroxylic alcohols
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K5/00—Use of organic ingredients
- C08K5/16—Nitrogen-containing compounds
- C08K5/21—Urea; Derivatives thereof, e.g. biuret
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Physics & Mathematics (AREA)
- Manufacturing & Machinery (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Plasma & Fusion (AREA)
- Biochemistry (AREA)
- Organic Chemistry (AREA)
- Medicinal Chemistry (AREA)
- Materials Engineering (AREA)
- Life Sciences & Earth Sciences (AREA)
- Analytical Chemistry (AREA)
- Polymers & Plastics (AREA)
- General Health & Medical Sciences (AREA)
- General Physics & Mathematics (AREA)
- Immunology (AREA)
- Pathology (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Compositions Of Macromolecular Compounds (AREA)
Abstract
The invention discloses an antibacterial food freshness indicating material capable of detecting carbon dioxide, which comprises the following components: the indicating material is prepared from the following components in parts by weight: 1-1.5:0.1-0.3, mixing, performing ultrasonic treatment and heating treatment, spreading on a carrier, performing vacuum drying operation, and removing the film; the membrane liquid A is prepared from the following raw materials: starch, titanium dioxide dispersion liquid, calcium hydroxide, glycerol, urea, xanthan gum and water; the membrane liquid B consists of the following raw materials: a polyvinyl alcohol solution; the membrane liquid C consists of the following raw materials: methyl red solution, bromothymol blue solution. The material can inhibit the growth of bacteria in food, and can detect the freshness of food. The invention also provides a preparation method of the antibacterial food freshness indicating material capable of detecting carbon dioxide.
Description
Technical Field
The invention relates to an antibacterial food freshness indicating material capable of detecting carbon dioxide and a preparation method thereof, belonging to the field of food packaging.
Background
The food safety is guaranteed, and the construction economy is strong. Countless waste is caused by food spoilage every year around the world. The growth and reproduction of microorganisms are not only important causes of the decrease in freshness of food, but also a part of microorganisms may cause great harm to human body. The freshness of food is affected by various factors such as irregular packaging and storage of food, and the food is often deteriorated during the shelf life. In the early stage of the decrease in freshness of food, it is difficult to determine the freshness of food by sensory analysis. In addition, many foods with packages are not used up after being unsealed, and are often stored in a cold storage mode, under the condition, the freshness of the foods cannot be judged more, and aiming at the condition, an antibacterial indicating material for detecting the freshness of the foods is developed, so that the freshness of the foods can be evaluated quickly and accurately, microorganisms generated by the foods in the food packages can be killed or inhibited, the environmental pollution and the waste of the foods are reduced, the non-antibacterial limitation of the traditional food packaging materials is broken through, the defects of food detection and preservation technologies are overcome, and the method has important significance for scientific and technological progress, the development of the food industry and the coordinated development of environmental safety.
Antibacterial food freshness indicating materials (AFFIs) are effective in inhibiting the propagation of microorganisms within the packaging material itself and its internal environment and indicating the condition of its internal freshness. At present, this technology is only in the initial stage of research and application, but it has shown incomparable advantages with traditional packaging materials, becoming a research hotspot and frontier in the food and material field. The antibacterial and detection principle of the antibacterial indicating material is that a specific antibacterial material is added into the material, so that the material can inhibit the propagation of microorganisms, and the change of the indicating material is caused by the characteristic color reaction of certain characteristic gas generated by the propagation of the microorganisms and a specific indicator in the daily storage process of food, so that the freshness of the food is judged.
The inventor previously applied for a patent of 'an indicating material for detecting food freshness by carbon dioxide and a preparation method thereof (Chinese patent application publication No. CN 105675607A)', provides a food freshness indicating material capable of detecting carbon dioxide in food, but does not have a food bacteriostatic function.
Since carbon dioxide is an acidic gas, detection of carbon dioxide is often performed based on a change in pH value. Most pH indicators are liquid, so that the pH indicators are inconvenient to use independently and difficult to popularize. Most of the existing degradable materials are in non-food grade, do not have food freshness indication and bacteriostatic functions, and are not suitable for being applied to the field of food packaging.
Disclosure of Invention
The invention designs and develops an antibacterial food freshness indicating material capable of detecting carbon dioxide, which can inhibit the growth of bacteria in food and detect the freshness of the food.
The invention also designs and develops a preparation method of the antibacterial food freshness indicating material capable of detecting carbon dioxide, and the weight part of titanium dioxide is adjusted according to the weight part of starch in the raw materials, so that the antibacterial effect is better.
The invention also designs and develops a preparation method of the antibacterial food freshness indicating material capable of detecting the carbon dioxide, the two indicators are mixed in proportion, the carbon dioxide gas in the closed space is detected in real time according to the change of the color of the indicating material, and the freshness condition of the food is reflected visually.
The technical scheme provided by the invention is as follows:
an antibacterial food freshness indicating material capable of detecting carbon dioxide, comprising:
the indicating material is prepared from the following components in parts by weight: 1-1.5:0.1-0.3, mixing, performing ultrasonic treatment and heating treatment, spreading on a carrier, performing vacuum drying operation, and removing the film;
the membrane liquid A is prepared from the following raw materials:
starch, titanium dioxide dispersion liquid, calcium hydroxide, glycerol, urea, xanthan gum and water;
the membrane liquid B consists of the following raw materials: a polyvinyl alcohol solution;
the membrane liquid C consists of the following raw materials: methyl red solution, bromothymol blue solution;
the membrane liquid A is prepared from the following raw materials in parts by weight: 2-6 parts of starch, 0.1-0.5 part of titanium dioxide dispersion liquid, 1-5 parts of calcium hydroxide, 1-4 parts of glycerol, 1-3 parts of urea, 0.05-0.2 part of xanthan gum and 80-90 parts of water;
the membrane liquid B is composed of the following raw materials in parts by weight: 3-8 parts of a polyvinyl alcohol solution;
the membrane liquid C is composed of the following raw materials in parts by weight: 1-3 parts of methyl red solution with the concentration of 0.05-0.15 percent and 2-7.5 parts of bromothymol blue solution with the concentration of 0.1-0.25 percent;
the weight part content of the titanium dioxide is changed according to the weight part content change of the starch, and the weight part n of the titanium dioxide is as follows:
wherein W is the weight portion of starch, and omega is the content of titanium dioxide in the titanium dioxide dispersion liquid;
the weight parts of the other raw materials and the starch are in the following proportion relation: starch: calcium hydroxide: glycerol: urea: xanthan gum: water: polyvinyl alcohol solution: methyl red solution: bromothymol blue solution ═ 2-6: 1-5: 1-4: 1-3: 0.05-0.2: 80-90: 3-8: 1-3: 2-7.5;
wherein, the concentration of the methyl red solution is 0.05 percent to 0.15 percent, and the concentration of the bromothymol blue solution is 0.1 percent to 0.25 percent.
Preferably, the titanium dioxide dispersion is a nano titanium dioxide dispersion.
A preparation method of an antibacterial food freshness indicating material capable of detecting carbon dioxide is characterized by comprising the following steps:
mixing starch, titanium dioxide dispersion liquid, calcium hydroxide, glycerol, urea, xanthan gum and water according to parts by weight, stirring and ultrasonically treating, and heating at 70-90 ℃ to obtain membrane liquid A;
wherein, the weight part content of the titanium dioxide changes according to the weight part content of the starch, and the weight part n of the titanium dioxide is as follows:
wherein W is the weight portion of starch, and omega is the content of titanium dioxide in the titanium dioxide dispersion liquid;
the fractional contents of the rest raw materials and the starch are in the following proportion relation: starch: calcium hydroxide: glycerol: urea: xanthan gum: water: 2-6: 1-5: 1-4: 1-3: 0.05-0.2: 80-90;
step two, mixing 3-8 parts of polyvinyl alcohol and 85-95 parts of water according to parts by weight, stirring, and heating at 80-100 ℃ to obtain membrane liquid B;
step three, according to the parts by weight, 1-3 parts of methyl red solution with the concentration of 0.05% -0.25% and 2-7.5 parts of bromothymol blue solution are mixed according to the parts by weight ratio of 1: 2-2.5, stirring and carrying out ultrasonic treatment to obtain a composite indicator;
step four, mixing the obtained membrane liquid A, the obtained membrane liquid B and the obtained composite indicator according to the weight part ratio: 2:1-1.5: 0.1 to 0.3, ultrasonic treatment and heating, then spreading on a glass carrier, vacuum drying at the temperature of between 45 and 65 ℃ for 4 to 8 hours, and removing the film to obtain the antibacterial indicating material.
It is preferable that the first and second liquid crystal layers are formed of,
the heating temperature in the first step is 80 ℃;
the heating temperature in the second step is 90 ℃;
in the fourth step, the vacuum drying temperature is 55 ℃, and the drying time is 6 hours.
Preferably, the weight part ratio of the methyl red solution to the bromothymol blue solution in the third step is 1: 2.3.
The invention has the following beneficial effects: the nano-scale titanium dioxide material is added, so that the growth of harmful bacteria can be effectively inhibited, the storage life of the material is prolonged, the problem of microbial pollution caused by non-standard packaging in the food packaging process can be reduced, and the factory safety of food is ensured. The weight part of the titanium dioxide is adjusted according to the weight part of the starch in the raw materials, so that the antibacterial effect of the indicating material is better.
The pH indicator is combined with the base material to prepare the antibacterial food freshness indicating material, the sensitivity is high, the carbon dioxide gas in the packaging environment can be detected in time according to the color change of the antibacterial indicating material, and the freshness condition of the food is reflected. The antibacterial food freshness indicating material in the base material can completely replace the existing food packaging material or partially replace the food packaging material in a window form, so that a consumer can visually judge the freshness of the food.
The food-grade raw materials are adopted, so that the safety coefficient of the food is high, the preparation process is simple, the price is low, the food can be recycled after vacuumizing, and the food is suitable for the sustainable development and environmental protection trend.
Detailed Description
The present invention is described in further detail below to enable those skilled in the art to practice the invention with reference to the description.
The invention provides an antibacterial food freshness indicating material capable of detecting carbon dioxide, which is prepared from the following raw materials in parts by weight: film liquid A: 2-6 parts of starch, 0.1-0.5 part of titanium dioxide dispersion liquid, 1-5 parts of calcium hydroxide, 1-4 parts of glycerol, 1-3 parts of urea, 0.05-0.2 part of xanthan gum and 80-90 parts of water; film liquid B: 3-8 parts of a polyvinyl alcohol solution; membrane liquid C: 1-3 parts of methyl red solution with the concentration of 0.05-0.15 percent and 2-7.5 parts of bromothymol blue solution with the concentration of 0.1-0.25 percent.
In the present invention, it is preferable that the titanium dioxide dispersion is a nano titanium dioxide dispersion.
In the present invention, amylose is preferably used as the starch.
In another embodiment, an antibacterial food freshness indicating material that can detect carbon dioxide is composed of the following raw materials:
film liquid A: 4 parts of starch, 0.3 part of titanium dioxide dispersion liquid, 3 parts of calcium hydroxide, 2 parts of glycerol, 2 parts of urea, 0.12 part of xanthan gum and 85 parts of water; film liquid B: 6 parts of polyvinyl alcohol solution; membrane liquid C: 1 part of methyl red solution with the concentration of 0.09 percent and 2.3 parts of bromothymol blue solution with the concentration of 0.18 percent; wherein the mass part ratio of the methyl red solution to the bromothymol blue solution is 1: 2.3.
In another embodiment, an antibacterial food freshness indicating material that can detect carbon dioxide is composed of the following raw materials:
starch, titanium dioxide, calcium hydroxide, glycerol, urea, xanthan gum, water, a polyvinyl alcohol solution, a methyl red solution and a bromothymol blue solution;
wherein, the part content of the titanium dioxide dispersion liquid changes according to the part content of the starch, and the part n by weight of the titanium dioxide is as follows:
wherein W is the weight portion of starch, and omega is the content of titanium dioxide in the titanium dioxide dispersion liquid;
the fractional contents of the rest raw materials and the starch are in the following proportion relation: starch: calcium hydroxide: glycerol: urea: xanthan gum: water: polyvinyl alcohol solution: methyl red solution: bromothymol blue solution ═ (2-6): (1-5): (1-4): (1-3): (0.05-0.2): (80-90): (3-8): (1-3): (2-6).
In the present invention, it is preferable to use a nano titania dispersion having a titania content of 40%.
The invention also provides a preparation method of the antibacterial food freshness indicating material capable of detecting carbon dioxide, which comprises the following steps:
step one, mixing 2-6 parts of starch, 0.1-0.5 part of titanium dioxide dispersion liquid, 1-5 parts of calcium hydroxide, 1-4 parts of glycerol, 1-3 parts of urea, 0.05-0.2 part of xanthan gum and 80-90 parts of water according to parts by weight, stirring and ultrasonically treating, and heating at 70-90 ℃ to obtain membrane liquid A;
step two, mixing 3-8 parts of polyvinyl alcohol and 85-95 parts of water according to parts by weight, stirring, and heating at 80-100 ℃ to obtain membrane liquid B;
step three, according to the parts by weight, 1-3 parts of methyl red solution with the concentration of 0.05% -0.25%, 2-6 parts of bromothymol blue solution with the concentration of 0.1% -0.25%, and the two are calculated according to the part ratio of 1: 2-2.5, stirring and carrying out ultrasonic treatment to obtain the composite indicator.
Step four, mixing the obtained membrane liquid A, the obtained membrane liquid B and the obtained composite indicator according to the weight part ratio: 2:1-1.5: 0.1 to 0.3, ultrasonic treatment and heating, then spreading on a glass carrier, vacuum drying at the temperature of between 45 and 65 ℃ for 4 to 8 hours, and removing the film to obtain the antibacterial indicating material.
In another embodiment, the heating temperature in step one is 80 ℃.
In another embodiment, the heating temperature in step two is 90 ℃.
In another embodiment, the vacuum drying temperature in step four is 55 ℃ and the drying time is 6 h.
In the present invention, the above-mentioned raw materials have advantages and properties which are not possessed by conventional raw materials, and the following is described in detail in conjunction with the properties of the main raw materials.
The nano titanium dioxide has an antibacterial effect superior to that of common titanium dioxide, and compared with common food freshness indicating materials, the nano antibacterial freshness indicating material prepared by adding the nano titanium dioxide has the characteristics of high transparency, excellent mechanical property, aging resistance, high antibacterial property, high efficiency, long time and the like.
Example 1
In this embodiment, the antibacterial food freshness indicating material capable of detecting carbon dioxide is composed of the following raw materials:
film liquid A: 2 parts of starch, 0.1 part of titanium dioxide dispersion liquid, 1 part of calcium hydroxide, 1 part of glycerol, 1 part of urea, 0.05 part of xanthan gum and 80 parts of water; film liquid B: 3 parts of polyvinyl alcohol solution; membrane liquid C: 1 part of methyl red solution with the concentration of 0.05 percent and 2 parts of bromothymol blue solution with the concentration of 0.1 percent.
The preparation method comprises the following steps:
step one, mixing 2 parts of starch, 0.1 part of titanium dioxide dispersion liquid, 1 part of calcium hydroxide, 1 part of glycerol, 1 part of urea, 0.05 part of xanthan gum and 80 parts of water according to parts by weight, stirring and ultrasonically treating, and heating at 70 ℃ to obtain membrane liquid A;
step two, mixing 3 parts of polyvinyl alcohol and 85 parts of water according to parts by weight, stirring, and heating at 80 ℃ to obtain a membrane liquid B;
step three, counting according to parts by weight, 1 part of methyl red solution with the concentration of 0.05 percent, 2 parts of bromothymol blue solution with the concentration of 0.1 percent, and mixing the two according to the part ratio of 1:2, mixing, stirring and carrying out ultrasonic treatment to obtain a composite indicator;
step four, mixing the obtained membrane liquid A, the obtained membrane liquid B and the obtained composite indicator according to the weight part ratio: 2:1: 0.1, carrying out blending, carrying out ultrasonic treatment and heating, then spreading on a glass carrier, carrying out vacuum drying at the temperature of 45 ℃, wherein the drying time is 4 hours, and removing the film to obtain the antibacterial indicating material.
Example 2
In this embodiment, the antibacterial food freshness indicating material capable of detecting carbon dioxide is composed of the following raw materials:
film liquid A: 4 parts of starch, 0.3 part of titanium dioxide dispersion liquid, 3 parts of calcium hydroxide, 2 parts of glycerol, 2 parts of urea, 0.12 part of xanthan gum and 85 parts of water; film liquid B: 6 parts of polyvinyl alcohol solution; membrane liquid C: 2 parts of methyl red solution with the concentration of 0.09 percent and 4.6 parts of bromothymol blue solution with the concentration of 0.18 percent.
The preparation method comprises the following steps:
mixing 4 parts of starch, 0.3 part of titanium dioxide dispersion liquid, 3 parts of calcium hydroxide, 2 parts of glycerol, 2 parts of urea, 0.12 part of xanthan gum and 85 parts of water, stirring and ultrasonically treating, and heating at 80 ℃ to obtain membrane liquid A;
step two, mixing 5 parts of polyvinyl alcohol and 90 parts of water according to parts by weight, stirring, and heating at 90 ℃ to obtain a membrane liquid B;
step three, 2 parts of methyl red solution with the concentration of 0.9 percent and 4.6 parts of bromothymol blue solution with the concentration of 0.18 percent are calculated according to the parts by weight, and the two are mixed according to the parts ratio of 1:2.3 mixing, stirring and ultrasonic processing to obtain the composite indicator.
Step four, mixing the obtained membrane liquid A, the obtained membrane liquid B and the obtained composite indicator according to the weight part ratio: 2:1.3: 0.2, blending, carrying out ultrasonic treatment and heating, then spreading on a glass carrier, carrying out vacuum drying at 55 ℃ for 6 hours, and removing the film to obtain the antibacterial indicating material.
Example 3
In this embodiment, the antibacterial food freshness indicating material capable of detecting carbon dioxide is composed of the following raw materials:
film liquid A: 6 parts of starch, 0.5 part of titanium dioxide dispersion liquid, 5 parts of calcium hydroxide, 4 parts of glycerol, 3 parts of urea, 0.2 part of xanthan gum and 90 parts of water; film liquid B: 8 parts of polyvinyl alcohol solution; membrane liquid C: 3 parts of methyl red solution with the concentration of 0.15 percent and 7.5 parts of bromothymol blue solution with the concentration of 0.25 percent.
The preparation method comprises the following steps:
mixing 6 parts of starch, 0.5 part of titanium dioxide dispersion liquid, 5 parts of calcium hydroxide, 4 parts of glycerol, 3 parts of urea, 0.2 part of xanthan gum and 90 parts of water, stirring and ultrasonically treating, and heating at 90 ℃ to obtain membrane liquid A;
step two, mixing 8 parts of polyvinyl alcohol and 95 parts of water in parts by weight, stirring, and heating at 100 ℃ to obtain a membrane liquid B;
step three, according to the parts by weight, 3 parts of methyl red solution with the concentration of 0.15 percent and 7.5 parts of bromothymol blue solution with the concentration of 0.25 percent are mixed according to the part ratio of 1: 2.5 mixing, stirring and carrying out ultrasonic treatment to obtain a composite indicator;
step four, mixing the obtained membrane liquid A, the obtained membrane liquid B and the obtained composite indicator according to the weight part ratio: 2:1.5: 0.3, blending, carrying out ultrasonic treatment and heating, then spreading on a glass carrier, carrying out vacuum drying at 65 ℃ for 8h, and removing the film to obtain the antibacterial indicating material.
Example 4
The antibacterial food freshness indicating material capable of detecting carbon dioxide in the embodiment is composed of the following raw materials:
starch, titanium dioxide dispersion, calcium hydroxide, glycerol, urea, xanthan gum, water, polyvinyl alcohol solution, methyl red solution and bromothymol blue solution;
wherein, the weight part content of the titanium dioxide dispersion liquid changes according to the part content change of the starch, and the weight part n of the titanium dioxide is as follows:
wherein W is 4 parts by weight of starch, omega is the content of titanium dioxide in the titanium dioxide dispersion liquid and is 40 percent, and the weight part of the titanium dioxide dispersion liquid is calculated to be 0.28 part;
the weight parts of other raw materials are as follows: 3 parts of calcium hydroxide, 2 parts of glycerol, 2 parts of urea, 0.12 part of xanthan gum and 85 parts of water; film liquid B: 6 parts of polyvinyl alcohol solution; membrane liquid C: 1 part of methyl red solution with the concentration of 0.09 percent and 2.3 parts of bromothymol blue solution with the concentration of 0.18 percent.
The preparation method comprises the following steps:
mixing 4 parts of starch, 0.3 part of titanium dioxide dispersion liquid, 3 parts of calcium hydroxide, 2 parts of glycerol, 2 parts of urea, 0.12 part of xanthan gum and 85 parts of water, stirring and ultrasonically treating, and heating at 80 ℃ to obtain membrane liquid A;
step two, mixing 5 parts of polyvinyl alcohol and 90 parts of water according to parts by weight, stirring, and heating at 90 ℃ to obtain a membrane liquid B;
step three, 2 parts of methyl red solution with the concentration of 0.9 percent and 4.6 parts of bromothymol blue solution with the concentration of 0.18 percent are calculated according to the parts by weight, and the two are mixed according to the parts ratio of 1:2.3 mixing, stirring and ultrasonic processing to obtain the composite indicator.
Step four, mixing the obtained membrane liquid A, the obtained membrane liquid B and the obtained composite indicator according to the weight part ratio: 2:1.3: 0.2, blending, carrying out ultrasonic treatment and heating, then spreading on a glass carrier, carrying out vacuum drying at 55 ℃ for 6 hours, and removing the film to obtain the antibacterial indicating material.
Comparative example 1
In order to compare with the antibacterial food freshness indicating material capable of detecting carbon dioxide in the present invention, in this embodiment, the indicating material containing no nano titanium dioxide dispersion is prepared according to the existing formulation and technology; the indicating material comprises the following raw materials in parts by weight:
film liquid A: 6 parts of starch, 5 parts of calcium hydroxide, 4 parts of glycerol, 3 parts of urea, 0.2 part of xanthan gum and 90 parts of water; film liquid B: 8 parts of polyvinyl alcohol solution; membrane liquid C: 3 parts of methyl red solution with the concentration of 0.15 percent and 7.5 parts of bromothymol blue solution with the concentration of 0.25 percent.
The preparation method comprises the following steps:
mixing 6 parts of starch, 0.5 part of titanium dioxide dispersion liquid, 5 parts of calcium hydroxide, 4 parts of glycerol, 3 parts of urea, 0.2 part of xanthan gum and 90 parts of water, stirring and ultrasonically treating, and heating at 90 ℃ to obtain membrane liquid A;
step two, mixing 8 parts of polyvinyl alcohol and 95 parts of water in parts by weight, stirring, and heating at 100 ℃ to obtain a membrane liquid B;
step three, according to the parts by weight, 3 parts of methyl red solution with the concentration of 0.15 percent and 7.5 parts of bromothymol blue solution with the concentration of 0.25 percent are mixed according to the part ratio of 1: 2.5 mixing, stirring and carrying out ultrasonic treatment to obtain a composite indicator;
step four, mixing the obtained membrane liquid A, the obtained membrane liquid B and the obtained composite indicator according to the weight part ratio: 2:1.5: 0.3, blending, carrying out ultrasonic treatment and heating, then spreading on a glass carrier, carrying out vacuum drying at 65 ℃ for 8h, and removing the film to obtain the antibacterial indicating material.
To verify the bacteriostatic effect of the antibacterial food freshness indicating materials capable of detecting carbon dioxide prepared in examples 1 to 4, the antibacterial food freshness indicating materials are compared with indicating materials prepared by the existing formula and technology and containing no nano titanium dioxide dispersion.
After the commercially available bottled juice beverage is unsealed at normal temperature, in the invention, as a preferable selection, hawthorn juice is selected, the antibacterial indicating material prepared in examples 1-4 and comparative example 1 is cut and attached to the inner wall of a bottle cap, the bottle cap is screwed down, the storage at normal temperature is carried out, and the number of CO2 microorganisms and the color change of the indicating material in the hawthorn juice beverage bottle are monitored periodically. The following table specifically shows:
TABLE 1 Total colony count monitoring in beverages
TABLE 2 color change of the material indicated in the beverages
As can be seen from tables 1 and 2, as the unsealing time of the juice beverage increases, the freshness decreases gradually, the total number of colonies in the beverage increases, and the indicating material changes color at a proper time when the freshness of the juice beverage decreases. According to the national standard, the total number of colonies in the fruit juice beverage cannot exceed 500CUF/ml, the total number of colonies in examples 1 to 3 is less than 500CUF/ml in 60h, the total number of colonies in example 72h is less than 500CUF/ml, and the total number of colonies in comparative example 1 is more than 500CUF/ml in 12h, so that the antibacterial property of the antibacterial food freshness indicating material capable of detecting carbon dioxide prepared by the invention is obviously better than that of the existing formula, and meanwhile, the strongest antibacterial effect of the indicating material obtained from example 4 can show that the weight part content of titanium dioxide is adjusted according to the specific weight part content of starch used in the indicating material, the service performance of the indicating material can be obviously improved, and the antibacterial effect is optimal.
The freshness decay time was significantly slower in examples 1-4 compared to comparative example 1, and both the time and amount of microbial appearance were much later than in the former. This shows that the antibacterial amylose-based food freshness indicating material not only has a good freshness indicating function, but also has a clear fresh-keeping effect.
When in use, the side of the indicating material exposed to the air is attached with a transparent non-porous plastic film to eliminate the influence of carbon dioxide in the air; the hydrophobic breathable film is attached to the surface of the other side (the side which is in contact with food) of the food to eliminate the interference of water vapor on the color change of the food.
The nano titanium dioxide material is added into the indicating material, so that the antibacterial effect of the indicating material is improved, and the problems that the material is easily corrupted and deteriorated due to microbial pollution and the shelf life is difficult to prolong are solved. The weight portion of the titanium dioxide is adjusted according to the weight portion of the starch in the raw materials, so that the antibacterial effect is better. Meanwhile, the indicating material is used for food packaging, so that carbon dioxide gas in a closed space can be detected in real time according to the color change of the indicating material, the freshness condition of food can be visually reflected, and the problem that the freshness generated in the packaging process of the food is changed can be monitored in time.
While embodiments of the invention have been described above, it is not limited to the applications set forth in the description and the embodiments, which are fully applicable in various fields of endeavor to which the invention pertains, and further modifications may readily be made by those skilled in the art, it being understood that the invention is not limited to the details shown and described herein without departing from the general concept defined by the appended claims and their equivalents.
Claims (5)
1. The antibacterial food freshness indicating material capable of detecting carbon dioxide is characterized in that the indicating material is prepared by the following steps of coating liquid A, coating liquid B and coating liquid C in a weight part ratio of 2: 1-1.5:0.1-0.3, mixing, performing ultrasonic treatment and heating treatment, spreading on a carrier, performing vacuum drying operation, and removing the film;
the membrane liquid A is prepared from the following raw materials in parts by weight: 2-6 parts of starch, 0.1-0.5 part of titanium dioxide dispersion liquid, 1-5 parts of calcium hydroxide, 1-4 parts of glycerol, 1-3 parts of urea, 0.05-0.2 part of xanthan gum and 80-90 parts of water;
the membrane liquid B is composed of the following raw materials in parts by weight: 3-8 parts of a polyvinyl alcohol solution;
the membrane liquid C is composed of the following raw materials in parts by weight: 1-3 parts of methyl red solution with the concentration of 0.05-0.15 percent and 2-7.5 parts of bromothymol blue solution with the concentration of 0.1-0.25 percent;
the weight part content of the titanium dioxide is changed according to the weight part content change of the starch, and the weight part n of the titanium dioxide is as follows:
wherein W is the weight portion of starch, and omega is the content of titanium dioxide in the titanium dioxide dispersion liquid;
the weight parts of the other raw materials and the starch are in the following proportion relation: starch: calcium hydroxide: glycerol: urea: xanthan gum: water: polyvinyl alcohol solution: methyl red solution: bromothymol blue solution ═ 2-6: 1-5: 1-4: 1-3: 0.05-0.2: 80-90: 3-8: 1-3: 2-7.5;
wherein, the concentration of the methyl red solution is 0.05 percent to 0.15 percent, and the concentration of the bromothymol blue solution is 0.1 percent to 0.25 percent.
2. The carbon dioxide detectable antibacterial food freshness indicating material according to claim 1, characterized in that the titanium dioxide dispersion is a nano titanium dioxide dispersion.
3. A preparation method of an antibacterial food freshness indicating material capable of detecting carbon dioxide is characterized by comprising the following steps:
mixing starch, titanium dioxide dispersion liquid, calcium hydroxide, glycerol, urea, xanthan gum and water according to parts by weight, stirring and ultrasonically treating, and heating at 70-90 ℃ to obtain membrane liquid A;
wherein, the weight part content of the titanium dioxide changes according to the weight part content of the starch, and the weight part n of the titanium dioxide is as follows:
wherein W is the weight portion of starch, and omega is the content of titanium dioxide in the titanium dioxide dispersion liquid;
the fractional contents of the rest raw materials and the starch are in the following proportion relation: starch: calcium hydroxide: glycerol: urea: xanthan gum: water: 2-6: 1-5: 1-4: 1-3: 0.05-0.2: 80-90;
step two, mixing 3-8 parts of polyvinyl alcohol and 85-95 parts of water according to parts by weight, stirring, and heating at 80-100 ℃ to obtain membrane liquid B;
step three, mixing 1-3 parts by weight of methyl red solution with the concentration of 0.05-0.25% and 2-7.5 parts by weight of bromothymol blue solution with the concentration of 0.1-0.25, stirring and ultrasonically treating to obtain a composite indicator;
step four, mixing the obtained membrane liquid A, the obtained membrane liquid B and the obtained composite indicator according to the weight part ratio: 2:1-1.5: 0.1 to 0.3, ultrasonic treatment and heating, then spreading on a glass carrier, vacuum drying at the temperature of between 45 and 65 ℃ for 4 to 8 hours, and removing the film to obtain the antibacterial indicating material.
4. The method for preparing carbon dioxide detectable antibacterial food freshness indicating material according to claim 3,
the heating temperature in the first step is 80 ℃;
the heating temperature in the second step is 90 ℃;
in the fourth step, the vacuum drying temperature is 55 ℃, and the drying time is 6 hours.
5. The method for preparing antibacterial food freshness indicating material capable of detecting carbon dioxide according to claim 4, wherein the weight part ratio of the methyl red solution to the bromothymol blue solution in the third step is 1: 2.3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810572535.4A CN108760732B (en) | 2018-06-06 | 2018-06-06 | Antibacterial food freshness indicating material capable of detecting carbon dioxide and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810572535.4A CN108760732B (en) | 2018-06-06 | 2018-06-06 | Antibacterial food freshness indicating material capable of detecting carbon dioxide and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN108760732A CN108760732A (en) | 2018-11-06 |
| CN108760732B true CN108760732B (en) | 2021-06-18 |
Family
ID=63999214
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810572535.4A Active CN108760732B (en) | 2018-06-06 | 2018-06-06 | Antibacterial food freshness indicating material capable of detecting carbon dioxide and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108760732B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110823882B (en) * | 2019-12-05 | 2022-03-25 | 吉林农业大学 | Antifreezing gel state indicating material, application and preparation method thereof |
| CN111830022A (en) * | 2020-07-29 | 2020-10-27 | 河北科技大学 | Meat freshness indication array, preparation method and application thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7078050B2 (en) * | 1999-06-01 | 2006-07-18 | Normajean Fusco | Composition for topical treatment |
| CN106810808A (en) * | 2016-12-20 | 2017-06-09 | 安徽省阜阳市国泰彩印包装有限公司 | A kind of degradable plastic sheeting composite of Tea Polyphenols antibacterial and preparation method thereof |
| US9815949B2 (en) * | 2013-07-31 | 2017-11-14 | Abdul Rasoul Oromiehie | Biodegradable nanocomposites containing nanoclay and titanium dioxide nanoparticles |
| CN107364214A (en) * | 2017-06-22 | 2017-11-21 | 芜湖蓝天工程塑胶有限公司 | From sterilization aviation paper-plastic stick refuse bag and preparation method thereof |
| KR20180030959A (en) * | 2016-09-17 | 2018-03-27 | 이종영 | Human-friendly polymer materials and products with their application of an electric field blocking, anti-bacterial, anti-fungal, Flame Retardant |
| CN107982567A (en) * | 2017-12-20 | 2018-05-04 | 张立栋 | A kind of medical antibacterial dressing and preparation method thereof |
| CN108003395A (en) * | 2017-12-21 | 2018-05-08 | 芜湖蓝天工程塑胶有限公司 | Sterilization composition for fresh-keeping box cover and preparation method thereof |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104048958B (en) * | 2014-06-06 | 2017-11-07 | 天津科技大学 | It is a kind of to indicate CO2It is characterized the food freshness instruction card of gas |
| US10433543B2 (en) * | 2014-10-15 | 2019-10-08 | Terraverdae Bioworks Inc. | Bioactive biopolymer films and coatings |
| CN105675607A (en) * | 2016-04-22 | 2016-06-15 | 吉林农业大学 | Indicating material for detecting freshness of foods via carbon dioxide, and preparation method of indicating material |
| CN106404761B (en) * | 2016-07-20 | 2019-12-24 | 北京化工大学 | Method for preparing high-sensitivity meat freshness detection indicator card by electrostatic spinning method |
| CN106970189B (en) * | 2017-03-23 | 2019-09-13 | 中北大学 | A kind of testing and analysis system and method for fruit freshness |
| CN107379696A (en) * | 2017-06-22 | 2017-11-24 | 芜湖蓝天工程塑胶有限公司 | Degradable food bag of sterilization certainly and preparation method thereof |
-
2018
- 2018-06-06 CN CN201810572535.4A patent/CN108760732B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7078050B2 (en) * | 1999-06-01 | 2006-07-18 | Normajean Fusco | Composition for topical treatment |
| US9815949B2 (en) * | 2013-07-31 | 2017-11-14 | Abdul Rasoul Oromiehie | Biodegradable nanocomposites containing nanoclay and titanium dioxide nanoparticles |
| KR20180030959A (en) * | 2016-09-17 | 2018-03-27 | 이종영 | Human-friendly polymer materials and products with their application of an electric field blocking, anti-bacterial, anti-fungal, Flame Retardant |
| CN106810808A (en) * | 2016-12-20 | 2017-06-09 | 安徽省阜阳市国泰彩印包装有限公司 | A kind of degradable plastic sheeting composite of Tea Polyphenols antibacterial and preparation method thereof |
| CN107364214A (en) * | 2017-06-22 | 2017-11-21 | 芜湖蓝天工程塑胶有限公司 | From sterilization aviation paper-plastic stick refuse bag and preparation method thereof |
| CN107982567A (en) * | 2017-12-20 | 2018-05-04 | 张立栋 | A kind of medical antibacterial dressing and preparation method thereof |
| CN108003395A (en) * | 2017-12-21 | 2018-05-08 | 芜湖蓝天工程塑胶有限公司 | Sterilization composition for fresh-keeping box cover and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| Titanium dioxide-based antibacterial surfaces for water treatment;Changseok Han;《Science Direct》;20160121;第11卷;第46-51页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN108760732A (en) | 2018-11-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Gaikwad et al. | Oxygen scavenging films in food packaging | |
| Hayman et al. | Effects of high-pressure processing on the safety, quality, and shelf life of ready-to-eat meats | |
| CN100341944C (en) | Edible packing membrane, and its preparing method and use | |
| CN108760732B (en) | Antibacterial food freshness indicating material capable of detecting carbon dioxide and preparation method thereof | |
| Haugaard et al. | Quality changes in orange juice packed in materials based on polylactate | |
| WO2002069723A2 (en) | Devices and methods for prolonging the storage life of produce | |
| CN104017243A (en) | Completely degradable antibacterial fresh-keeping packaging material based on natural cellulose and preparation method thereof | |
| BRPI0618894A2 (en) | microbial oxygen absorber | |
| CN113632908A (en) | Alcohol preservation card with deoxidation function and preparation method thereof | |
| Manzano et al. | Microbial and sensory quality of vegetables for soup packaged in different atmospheres | |
| CN202765499U (en) | Vacuum freshness retaining cover | |
| Wang et al. | The effects of calcium propionate and cinnamaldehyde on the mechanical, physical and antimicrobial properties of composite films based on potato starch | |
| Hao et al. | Microbiological quality and production of botulinal toxin in film-packaged broccoli, carrots, and green beans | |
| CN1919087A (en) | Method for extending fresh-keeping time and preservation time of fresh rice-flour noodles and cutting-noodles | |
| CN115444089A (en) | Antibacterial constant-pressure deoxidizer and preparation method and application thereof | |
| AU690750B2 (en) | Inhibition of the growth of micro-organisms | |
| Marcos et al. | Innovations in packaging of fermented food products | |
| CN107125298A (en) | A kind of controlled atmospheric packing section boiled salted duck low-temp antistaling method | |
| Salah M et al. | Study of weak acid preservatives and modified atmosphere packaging (MAP) on mold growth in modal agar system | |
| US4824682A (en) | In-package ripening of blue cheese curds | |
| CN114015096B (en) | Packaging film special for meat products, preparation method and application thereof | |
| Müller | Active packaging concepts-are they able to reduce food waste | |
| Tassou et al. | Weak antimicrobial effect of carob (Ceratonia siliqua) extract against food-related bacteria in culture media and model food systems | |
| JPH048259A (en) | Preservation of noodle | |
| Steele et al. | Food poisoning potential of artificially contaminated vacuum packaged sliced ham in sandwiches |
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 | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |