CN110846726A - 一种冷鲜肉托盘包装的3d抑菌吸水气凝胶及其制备方法和应用 - Google Patents

一种冷鲜肉托盘包装的3d抑菌吸水气凝胶及其制备方法和应用 Download PDF

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CN110846726A
CN110846726A CN201911142123.8A CN201911142123A CN110846726A CN 110846726 A CN110846726 A CN 110846726A CN 201911142123 A CN201911142123 A CN 201911142123A CN 110846726 A CN110846726 A CN 110846726A
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刘骞
于栋
孔保华
冯旸旸
徐敬欣
王浩
张宏伟
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    • D04BRAIDING; LACE-MAKING; KNITTING; TRIMMINGS; NON-WOVEN FABRICS
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Abstract

本发明公开了一种冷鲜肉托盘包装的3D抑菌吸水气凝胶及其制备方法,该方法包括以下步骤:将肉桂醛乙醇溶液加入到聚乙烯醇和柠檬酸的混合溶液中,通过静电纺丝技术制备出聚乙烯醇基抑菌吸水垫,然后将聚乙烯醇纳米纤维垫进行加热、均质、冻干等过程使之成为疏水性的聚乙烯醇基抑菌吸水垫。根据本发明制备的纳米纤维垫具有较高的吸水性和抗菌性,其功能性优于目前现有的冷鲜肉吸水垫,这为食品活性包装提供了新的思路。此外,聚乙烯醇可完全降解,是一种环境友好型包装材料,符合绿色生态的发展趋势。本发明制备的疏水性聚乙烯醇基抑菌食品吸水垫可用在生鲜肉的包装盒中,不仅能提高冷鲜肉的感官特性还可以起到延长货架期的作用。

Description

一种冷鲜肉托盘包装的3D抑菌吸水气凝胶及其制备方法和 应用
技术领域
本发明涉及一种冷鲜肉托盘包装的3D抑菌吸水气凝胶及其制备方法和应用属于食品包装领域。
背景技术
随着国民经济的日益发展,人民的生活水平不断提高,精包装的冷鲜肉越来越受人们的青睐。但是冷鲜肉的水分和血液会在运输、贮藏、售卖等过程中流出,严重影响冷鲜肉的感官品质。目前市面上大多采用无纺布和棉布的复合吸水垫来吸收冷鲜肉流出的水分和血液,但是这种吸水垫的吸水能力不足且不能抑制微生物的生长与繁殖。因此开发一种具有抑菌功效的食品吸水垫具有非常重要的现实意义。
聚乙烯醇是一种多功能聚合物,具有耐化学腐蚀,物理性能和气体阻隔性能优异,安全无毒易降解等优点,使其在工业中得到了广泛应用。利用静电纺丝技术制备的聚乙烯醇纳米纤维垫具有高孔隙率高比表面积的优点,能够快速吸收水分以及长效释放抗菌物质。但是聚乙烯醇纳米纤维垫在水中易溶解,限制了其在食品包装上的应用。向聚乙烯醇溶液中加入柠檬酸,然后对纳米纤维垫进行加热处理促使二者发生酯化反应可以提高聚乙烯醇纳米纤维垫的疏水性。聚乙烯醇纳米纤维垫本身并不具有抑菌性,通常向聚乙烯醇溶液中加入抗菌物质如植物精油等来达到抑菌的目的。肉桂醛是一种天然醛类化合物,广泛存在于肉桂等植物内,具有较强的抑菌作用,是良好的天然抑菌剂。但是由于肉桂醛在空气中易挥发,在水中不易溶解,大大降低了精油的利用率。故利用静电纺丝技术包埋肉桂醛,以提高肉桂醛的稳定性和利用率。
因此,向聚乙烯醇溶液中添加柠檬酸和肉桂醛,一方面可以改善聚乙烯醇纳米纤维垫的疏水性,另一方面还可以赋予聚乙烯醇纳米纤维垫抑菌的功能。
发明内容
本发明的目的是提供一种冷鲜肉托盘包装的3D抑菌吸水气凝胶及其制备方法和应用。本发明的制备方法包括以下步骤:(1)肉桂醛溶液的制备:准确称取肉桂醛使其完全溶于1~5mL无水乙醇中,备用。
(2)聚乙烯醇溶液的制备:分别将柠檬酸和聚乙烯醇加入到双蒸水中且70~95℃水浴加热1h,然后磁力搅拌直至聚乙烯醇完全溶解,制得的聚乙烯醇溶液中聚乙烯醇的质量分数百分比为5%~12%,柠檬酸的质量分数百分比为0.2%~1.0%。
(3)静电纺丝溶液的制备:将步骤(1)制备的肉桂醛溶液逐滴添加到步骤(2)中的聚乙烯醇溶液中,磁力搅拌7~12h,制得静电纺丝溶液。
(4)将步骤(3)的纺丝溶液加入到10mL注射器中,其中,纺丝液的用量为10mL,静电纺丝过程的参数设置为:电压10~25KV;推进速度0.2~1mL/h;接收距离10~30cm。
(5)将步骤(4)得到的聚乙烯醇纳米纤维垫置于烤箱中,条件为:120~180℃加热2~10min,得到疏水性聚乙烯醇基抑菌食品吸水膜。
(6)将步骤(5)得到的疏水性纳米纤维垫浸泡在蒸馏水中,7000~12000rpm均质5~15min。
(7)将步骤(6)得到的悬浊液置于冷冻干燥机中24h,冻干后置于40~50℃的烘箱中热交联40~60min。得到疏水性聚乙烯醇基抑菌食品吸水垫。
本发明优点:一、本发明制备的冷鲜肉托盘包装的3D抑菌吸水气凝胶选用的原料聚乙烯醇是生物可降解材料,具有无毒、生物相容性高、安全性高等优点。二、本发明使用柠檬酸作为交联剂并通过加热处理改善聚乙烯醇纳米纤维垫的疏水性,属于一种绿色食品可接受的交联方式。三、本发明使用的肉桂醛是一种天然植物提取物,广泛存在于肉桂等植物内,安全性及消费者认可度高。四、本发明制备的疏水性聚乙烯醇基抑菌食品吸水气凝胶属于纳米材料,具有高孔隙率高比表面积的优势,且生产成本低。它不仅具有高吸水能力还能发挥抑菌的作用,其功能性优于目前市面上的吸水垫。
本发明制备的冷鲜肉托盘包装的抑菌吸水气凝胶作为冷鲜肉吸水垫使用。
附图说明
图1吸水能力图
图2冷鲜肉贮藏过程中pH的变化
图3冷鲜肉贮藏过程中TVB-N的变化
具体实施方式
(1)肉桂醛溶液的制备:分别将0g、0.08g、0.16g、0.24g、0.32g、0.40g肉桂醛加到2mL无水乙醇中,搅拌至完全溶解,备用。
(2)聚乙烯醇溶液的制备:分别将柠檬酸和聚乙烯醇加入到双蒸水中且90℃水浴加热1h,然后磁力搅拌直至聚乙烯醇完全溶解,制得的聚乙烯醇溶液中聚乙烯醇的质量分数百分比为7.5%,柠檬酸的质量分数百分比为0.6%。
(3)静电纺丝溶液的制备:将步骤(1)制备的肉桂醛溶液逐滴加入到步骤(2)中的聚乙烯醇溶液中其中聚乙烯醇的质量分数百分比为7.5%,柠檬酸的质量分数百分比为0.6%,磁力搅拌12h,制得静电纺丝溶液。
(4)将步骤(3)的纺丝溶液加入到10mL注射器中,其中,纺丝液的用量为10mL,静电纺丝过程的参数设置为:电压15KV;推进速度0.5mL/h;接收距离20cm。
(5)将步骤(4)得到的聚乙烯醇纳米纤维垫置于烤箱中,条件为:180℃加热8min。得到疏水性聚乙烯醇基抑菌食品吸水垫。
(6)将步骤(5)得到的疏水性纳米纤维垫浸泡在蒸馏水中,10000rpm均质10min。
(7)将步骤(6)得到的悬浊液置于冷冻干燥机中24h,冻干后置于50℃的烘箱中热交联30min。得到疏水性聚乙烯醇基抑菌食品吸水气凝胶。
图1可以看出,3D纺丝气凝胶的吸水能力为9.5g/g明显高于静电纺丝膜,这是因为经过均质冻干后,纤维间的空隙变大,体积增加,从而导致吸水能力显著提高。
图2可以看出,在贮藏期间,各处理组的pH值呈逐渐上升的趋势。这是因为在微生物或酶的作用下,冷鲜肉的蛋白质等营养物质被分解,产生碱性物质,因此冷鲜肉的pH逐渐上升。从图中可以看出,两个处理组的pH均低于空白组,这说明在包装盒中使用吸水垫能有效地抑制腐败菌的生长繁殖,降低鲜肉腐败过程中有机碱类含量的增加。其中,含有肉桂醛的纺丝气凝胶保鲜效果最好。
由图3可知,空白组TVB-N随着贮藏时间的延长呈直线上升,而其他处理组的TVB-N增长缓慢。当贮藏第8天时,空白组肉样中TVB-N含量达到18.7mg/100g,大于15mg/100g,已经超标。当贮藏第10天时,市场吸水垫和纺丝气凝胶的TVB-N的值分别为13.6mg/100g和9.5mg/100g。说明抑菌纺丝气凝胶组保鲜效果最好。

Claims (8)

1.一种冷鲜肉托盘包装的3D抑菌吸水气凝胶,其特征在于,先配制5%~12%聚乙烯醇和0.2%~1.0%柠檬酸的混合溶液,搅拌至完全溶解后将提前制备的肉桂醛溶液逐滴加入到聚乙烯醇溶液中,然后通过静电纺丝技术制备出聚乙烯醇基抑菌纳米纤维垫,之后对聚乙烯醇纳米纤维垫进行加热、均质、冻干等处理,最终制备得到冷鲜肉抑菌吸水气凝胶。
2.根据权利要求1所述的冷鲜肉托盘包装的3D抑菌吸水气凝胶,其特征在于,利用柠檬酸改善聚乙烯醇纳米纤维垫的疏水性。
3.根据权利要求1所述的冷鲜肉托盘包装的3D抑菌吸水气凝胶,其特征在于,聚乙烯醇的质量分数为5%~12%,柠檬酸的质量分数为0.2%~1.0%。
4.根据权利要求1所述的一种冷鲜肉托盘包装的3D抑菌吸水气凝胶的制备方法,其特征在于,一种冷鲜肉托盘包装的3D抑菌吸水气凝胶的制备方法按照如下操作步骤进行:
(1)肉桂醛溶液的制备:准确称取肉桂醛使其完全溶于1~5mL无水乙醇中,备用;
(2)聚乙烯醇溶液的制备:将一定量的柠檬酸和聚乙烯醇加入到双蒸水中然后置于磁力水浴锅中,在70~95℃的条件下持续搅拌直至聚乙烯醇完全溶解,制得的聚乙烯醇溶液中聚乙烯醇的质量分数百分比为5%~12%,柠檬酸的质量分数百分比为0.2%~1.0%;
(3)静电纺丝溶液的制备:将步骤(1)制备的肉桂醛溶液逐滴加入到步骤(2)的聚乙烯醇溶液中,磁力搅拌7~12h,制得静电纺丝溶液;
(4)将步骤(3)的纺丝溶液加入到10mL注射器中,其中,纺丝液的用量为10mL,静电纺丝过程的参数设置为:电压10~25KV;推进速度0.2~1mL/h;接收距离10~30cm;
(5)将步骤(4)得到的聚乙烯醇纳米纤维垫置于烤箱中,120~180℃加热2~10min。得到疏水性聚乙烯醇纳米纤维垫;
(6)将步骤(5)得到的疏水性纳米纤维垫浸泡在蒸馏水中,7000~12000rpm均质5~15min;
(7)将步骤(6)得到的悬浊液置于冷冻干燥机中24h,冻干后置于50℃的烘箱中热交联40~60min,得到疏水性聚乙烯醇基抑菌食品吸水垫。
5.根据权利要求4所述的一种冷鲜肉托盘包装的3D抑菌吸水气凝胶的制备方法,其特征在于,步骤(1)中将肉桂醛加入到1~5mL无水乙醇中,摇匀使肉桂醛完全溶解。
6.根据权利要求4所述的冷鲜肉托盘包装的3D抑菌吸水气凝胶的制备方法,其特征在于,步骤(5)中将聚乙烯醇纳米纤维垫置于烤箱中,120~180℃加热2~10min。
7.根据权利要求4所述的冷鲜肉托盘包装的3D抑菌吸水气凝胶的制备方法,其特征在于,步骤(6)中将聚乙烯醇纳米纤维垫浸泡在蒸馏水中,7000~12000rpm均质5~15min。
8.根据权利要求4所述的冷鲜肉托盘包装的3D抑菌吸水气凝胶的制备方法,其特征在于,步骤(7)得到的悬浊液置于冷冻干燥机中24h,冻干后置于40~50℃的烘箱中热交联40~60min。
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