CN112409615A - Preservative film containing peanut coat procyanidine inclusion compound and preparation method thereof - Google Patents
Preservative film containing peanut coat procyanidine inclusion compound and preparation method thereof Download PDFInfo
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- C08J5/00—Manufacture of articles or shaped materials containing macromolecular substances
- C08J5/18—Manufacture of films or sheets
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- 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
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- B65D65/38—Packaging materials of special type or form
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- B65D65/466—Bio- or photodegradable packaging materials
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- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0006—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid
- C08B37/0009—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid alpha-D-Glucans, e.g. polydextrose, alternan, glycogen; (alpha-1,4)(alpha-1,6)-D-Glucans; (alpha-1,3)(alpha-1,4)-D-Glucans, e.g. isolichenan or nigeran; (alpha-1,4)-D-Glucans; (alpha-1,3)-D-Glucans, e.g. pseudonigeran; Derivatives thereof
- C08B37/0012—Cyclodextrin [CD], e.g. cycle with 6 units (alpha), with 7 units (beta) and with 8 units (gamma), large-ring cyclodextrin or cycloamylose with 9 units or more; Derivatives thereof
- C08B37/0015—Inclusion compounds, i.e. host-guest compounds, e.g. polyrotaxanes
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- C08J2305/00—Characterised by the use of polysaccharides or of their derivatives not provided for in groups C08J2301/00 or C08J2303/00
- C08J2305/16—Cyclodextrin; Derivatives thereof
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- C08J2403/00—Characterised by the use of starch, amylose or amylopectin or of their derivatives or degradation products
- C08J2403/02—Starch; Degradation products thereof, e.g. dextrin
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- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
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- 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
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- C08J2489/00—Characterised by the use of proteins; Derivatives thereof
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- 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
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- 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
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- C08K5/15—Heterocyclic compounds having oxygen in the ring
- C08K5/151—Heterocyclic compounds having oxygen in the ring having one oxygen atom in the ring
- C08K5/1545—Six-membered rings
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- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
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Abstract
The application discloses a preparation method of a preservative film containing a peanut coat procyanidin clathrate compound, which comprises the following steps of taking 100 parts by total mass of 4-6 parts of the peanut coat procyanidin clathrate compound, 0.6-0.8 part of corn starch, 1.2-1.6 parts of gelatin, 0.4-0.8 part of chitosan, 1.6-2 parts of glycerol and the balance of deionized water, putting the components into a magnetic stirrer to be stirred for a period of time, adding the glycerol, continuing stirring, degassing, pouring into a film forming vessel, drying and cooling to obtain the preservative film containing the peanut coat procyanidin clathrate compound, wherein the preparation method of the peanut coat procyanidin clathrate compound comprises the following steps: adding 1 part of peanut coat procyanidin and 4 parts of hydroxypropyl-beta-cyclodextrin into 200 parts of deionized water, performing inclusion on the mixture in a magnetic stirrer, freezing and drying to obtain the peanut coat procyanidin inclusion compound, wherein the preservative film containing the peanut coat procyanidin inclusion compound has good antioxidant and antibacterial effects and good preservation effect, and can be degraded quickly under natural conditions.
Description
Technical Field
The invention belongs to the field of functional food packaging materials, and particularly relates to a preservative film containing a peanut coat procyanidine clathrate compound and a preparation method thereof.
Background
With the rapid development of the food industry, the problem of white contamination caused by plastic packaging materials is becoming more and more serious. In the 21 st century, people pay more attention to the problems of ecological balance, environmental protection, food safety and the like, and put forward higher requirements on the safety and the environmental protection of food packaging materials while improving the quality of the people and paying attention to environmental protection. The preparation of safe, nontoxic and degradable food packaging materials by using the oxidation resistance and bacterial inhibition of functional natural products and compounding the functional natural products with natural polymer biomaterials has become one of the hot spots in the field of food packaging.
Natural macromolecular substances such as starch, gelatin, xanthan gum, carrageenan, sodium carboxymethylcellulose, chitosan, soybean protein isolate and the like are main biological materials for preparing the degradable film, and the biological materials have the advantages of no toxicity, no harm and degradability, but are easily polluted by microorganisms, so that the food packaging film with antibacterial property can be sought by people.
The procyanidin is widely existed in roots, stems, leaves and fruits of plants, is an internationally recognized effective natural antioxidant at present, and researches show that the procyanidin has the effects of bacteriostasis, virus resistance and the like besides oxidation resistance, but has poor stability, is easy to degrade under illumination and other physicochemical conditions, is included by cyclodextrin, can well protect the functional properties of the procyanidin and plays a certain slow-release role. Cyclodextrin is a natural cyclic oligosaccharide, which is hydrophilic on the outside and hydrophobic on the inside, and has a cavity in the inside to contain procyanidin, so that the physicochemical properties of the procyanidin are changed. In the food field, cyclodextrin is a carrier of an excellent functional factor, and can improve the solubility, stability and bioavailability of contents. The procyanidine inclusion compound is mixed with the basic material of the film to prepare the degradable food packaging film with oxidation resistance and bacterial inhibition, which not only can play a role in keeping fresh and ensuring food safety, but also can reduce environmental pollution and protect ecological environment.
Disclosure of Invention
The invention aims to provide a production method of a preservative film containing a peanut coat procyanidin clathrate compound.
The technical scheme of the invention is realized as follows: a preparation method of a preservative film containing a peanut coat procyanidine inclusion compound comprises the following components: the peanut coat procyanidin clathrate compound comprises, by weight, 100 parts of peanut coat procyanidin clathrate compound, 4-6 parts of corn starch, 0.6-0.8 part of corn starch, 1.2-1.6 parts of gelatin, 0.4-0.8 part of chitosan, 1.6-2 parts of glycerol and the balance of deionized water;
the preparation method of the preservative film containing the peanut coat procyanidin inclusion compound comprises the following steps:
step one) preparation of membrane solution: adding the peanut coat procyanidin inclusion compound, corn starch, gelatin and chitosan into deionized water, putting the deionized water into a magnetic stirrer, carrying out magnetic stirring at the rotating speed of 200r/min for 20-30 min, adding 1.6-2 parts of glycerol, and continuously carrying out magnetic stirring at the rotating speed of 200r/min for 10min to prepare a sample solution;
step two) preparation of the degradable preservative film: taking out the sample solution, placing the sample solution in an ultrasonic water bath, degassing for 10min under the condition that the power is 200W, pouring the degassed solution into an organic resin film forming vessel with a square bottom surface, placing the organic resin film forming vessel in an oven for drying at 70 ℃ for 2.5h, cooling to room temperature, and removing the film to obtain the peanut coat procyanidin clathrate preservative film;
the preparation method of the peanut coat procyanidin clathrate compound comprises the following steps: adding 1 part of peanut coat procyanidine and 4 parts of hydroxypropyl-beta-cyclodextrin into a beaker, adding 200 parts of deionized water into the beaker, heating and stirring for 2.5 hours at the speed of 300r/min and the temperature of 60 ℃ on a magnetic stirrer for inclusion, and putting the inclusion solution into a vacuum freeze-drying machine, wherein the freezing conditions are as follows: sequentially freezing at-40 deg.C for 10 hr and-60 deg.C for 26 hr; drying conditions are as follows: sequentially drying at vacuum degree of 100mt and 10 deg.C for 28h, drying at vacuum degree of 100mt and 20 deg.C for 20h, and taking out to obtain peanut coat procyanidin clathrate.
Preferably, the peanut coat procyanidin clathrate compound comprises 6 parts of peanut coat procyanidin clathrate compound, 0.6 part of corn starch, 1.2 parts of gelatin, 0.4 part of chitosan, 1.6 parts of glycerol and the balance of deionized water.
Preferably, the peanut coat procyanidin clathrate compound comprises 4 parts of peanut coat procyanidin clathrate compound, 0.8 part of corn starch, 1.2 parts of gelatin, 0.8 part of chitosan, 2 parts of glycerol and the balance of deionized water.
Preferably, the peanut coat procyanidin clathrate compound comprises 4 parts of peanut coat procyanidin clathrate compound, 0.6 part of corn starch, 1.6 parts of gelatin, 0.4 part of chitosan, 1.8 parts of glycerol and the balance of deionized water.
Preferably, the peanut coat procyanidin clathrate compound comprises 6 parts of peanut coat procyanidin clathrate compound, 0.6 part of corn starch, 1.2 parts of gelatin, 0.4 part of chitosan, 1.6 parts of glycerol and the balance of deionized water.
Preferably, the size of the square at the bottom of the organic resin film-forming vessel is 10cm multiplied by 10 cm.
The invention has the positive effects that: (1) the film is prepared from materials such as corn starch, gelatin and chitosan, which are renewable natural resources, have wide sources and low price, can be degraded in natural environment, are safe and environment-friendly, and have good film-forming performance. (2) The procyanidin has good antibacterial and antioxidant properties, and can be added into the clathrate compound to prepare a functional food packaging film, so that food can be better protected, and the application range of the peanut processing by-products is expanded.
The method has the advantages of simple process, convenient operation, low cost, safety, environmental protection and wide application prospect. The prepared degradable preservative film containing the peanut coat procyanidine inclusion compound has the following advantages: the preservative is safe, nontoxic and degradable, has good tensile elongation, good oxidation resistance and bacteriostasis, good preservation effect, no toxic action on contacted food, can be degraded quickly under natural conditions after being discarded, and cannot damage the environment.
Detailed Description
A preparation method of a preservative film containing peanut coat procyanidine inclusion compound comprises the following steps:
step one) preparation of membrane solution: adding 2-6 parts of peanut coat procyanidine inclusion compound, 0.6-1.2 parts of corn starch, 1.2-1.6 parts of gelatin and 0.4-0.8 part of chitosan into deionized water by 100 parts of total mass, adding deionized water, the peanut coat procyanidine inclusion compound, the corn starch, the gelatin, the chitosan and glycerol to obtain 100 parts, putting the mixture into a magnetic stirrer, carrying out magnetic stirring at the rotating speed of 200r/min for 20-30 min, adding 1.6-2 parts of glycerol after fully mixing, continuing to carry out magnetic stirring at the rotating speed of 200r/min for 10min, and uniformly stirring;
step two) preparation of the degradable preservative film: and taking out the sample solution, placing the sample solution in an ultrasonic water bath, degassing for 10min under the condition of power of 200W, pouring the degassed solution into a square organic resin film forming vessel with the bottom surface of 10cm multiplied by 10cm, placing the square organic resin film forming vessel in a drying oven for drying at 70 ℃ for 2.5h, cooling to room temperature, and then uncovering the film to obtain the degradable preservative film.
The preparation method of the peanut coat procyanidin clathrate compound comprises the following steps: adding 1 part of peanut coat procyanidine and 4 parts of hydroxypropyl-beta-cyclodextrin into a beaker, adding 200 parts of deionized water into the beaker, heating and stirring for 2.5 hours at the speed of 300r/min and the temperature of 60 ℃ on a magnetic stirrer for inclusion, and putting the inclusion solution into a vacuum freeze-drying machine, wherein the freezing conditions are as follows: sequentially freezing at-40 deg.C for 10 hr and-60 deg.C for 26 hr; drying conditions are as follows: sequentially drying at vacuum degree of 100mt and 10 deg.C for 28h, drying at vacuum degree of 100mt and 20 deg.C for 20h, and taking out to obtain peanut coat procyanidin clathrate.
Example 1
Adding 2 parts of peanut coat procyanidine inclusion compound, 1.2 parts of corn starch, 1.4 parts of gelatin and 0.6 part of chitosan into deionized water by taking the total mass parts as 100 parts, adding 100 parts of deionized water, the peanut coat procyanidine inclusion compound, the corn starch, the gelatin, the chitosan and the glycerol, putting the mixture into a magnetic stirrer, carrying out magnetic stirring at the rotating speed of 200r/min for 20-30 min, adding 1.6 parts of glycerol after fully and uniformly mixing, continuing to carry out magnetic stirring at the rotating speed of 200r/min for 10min, and uniformly stirring;
taking out the sample solution, placing in an ultrasonic water bath, degassing for 10min under the condition of power of 200W, pouring the degassed solution into a square organic resin film forming vessel with the bottom surface of 10cm multiplied by 10cm, placing in an oven for drying at 70 ℃ for 2.5h, cooling to room temperature, and then uncovering the film.
Example 2
Adding 4 parts of peanut coat procyanidine inclusion compound, 0.8 part of corn starch, 1.2 parts of gelatin and 0.8 part of chitosan into deionized water by taking the total mass parts as 100 parts, adding 100 parts of deionized water, the peanut coat procyanidine inclusion compound, the corn starch, the gelatin, the chitosan and the glycerol, putting the mixture into a magnetic stirrer, carrying out magnetic stirring at the rotating speed of 200r/min for 20-30 min, adding 2 parts of glycerol after fully and uniformly mixing, continuing to carry out magnetic stirring at the rotating speed of 200r/min for 10min, and uniformly stirring;
taking out the sample solution, placing in an ultrasonic water bath, degassing for 10min under the condition of power of 200W, pouring the degassed solution into a square organic resin film forming vessel with the bottom surface of 10cm multiplied by 10cm, placing in an oven for drying at 70 ℃ for 2.5h, cooling to room temperature, and then uncovering the film.
Example 3
Adding 4 parts of peanut coat procyanidine inclusion compound, 0.6 part of corn starch, 1.6 parts of gelatin and 0.4 part of chitosan into deionized water by taking the total mass parts as 100 parts, adding 100 parts of deionized water, the peanut coat procyanidine inclusion compound, the corn starch, the gelatin, the chitosan and the glycerol, putting the mixture into a magnetic stirrer, carrying out magnetic stirring at the rotating speed of 200r/min for 20-30 min, adding 1.8 parts of glycerol after fully and uniformly mixing, continuing to carry out magnetic stirring at the rotating speed of 200r/min for 10min, and uniformly stirring;
taking out the sample solution, placing in an ultrasonic water bath, degassing for 10min under the condition of power of 200W, pouring the degassed solution into a square organic resin film forming vessel with the bottom surface of 10cm multiplied by 10cm, placing in an oven for drying at 70 ℃ for 2.5h, cooling to room temperature, and then uncovering the film.
Example 4
Adding 6 parts of peanut coat procyanidine inclusion compound, 0.6 part of corn starch, 1.2 parts of gelatin and 0.4 part of chitosan into deionized water by taking the total mass parts as 100 parts, adding 100 parts of deionized water, the peanut coat procyanidine inclusion compound, the corn starch, the gelatin, the chitosan and the glycerol, putting the mixture into a magnetic stirrer, carrying out magnetic stirring at the rotating speed of 200r/min for 20-30 min, adding 1.6 parts of glycerol after fully and uniformly mixing, continuing to carry out magnetic stirring at the rotating speed of 200r/min for 10min, and uniformly stirring;
taking out the sample solution, placing in an ultrasonic water bath, degassing for 10min under the condition of power of 200W, pouring the degassed solution into a square organic resin film forming vessel with the bottom surface of 10cm multiplied by 10cm, placing in an oven for drying at 70 ℃ for 2.5h, cooling to room temperature, and then uncovering the film.
The degradable wrap films obtained in the above examples were measured for properties such as film thickness, tensile strength at break, elongation at break, antibacterial activity, oxidation resistance, degradation rate, and freshness, and the measurement results are shown in table 1.
The thickness measurement method comprises the following steps: randomly selecting 5 points in the middle and around the sample film, measuring the thickness by a micrometer screw, and taking an average value.
The determination method of the breaking tensile strength and the breaking elongation rate comprises the following steps: the sample film was cut into a rectangular shape of 100mm × 10mm, and fixed to a clip at a speed of 200 mm/min.
The determination method of the antibacterial activity comprises the following steps: taking a membrane sample with the diameter of 5mm, and sticking the membrane sample on an agar plateTaking 0.5mL of the extract with the bacterial content of 106The E.coli suspension per mL was dropped onto the plate and spread evenly. Culturing at 37 deg.C for 24h in a constant temperature incubator, observing and measuring the diameter of the zone of inhibition.
The method for measuring the oxidation resistance comprises the following steps: weighing 1g of membrane sample, dissolving the membrane sample in 10mL of deionized water to prepare a sample solution with the concentration of 1g/mL, measuring the scavenging capacity of the sample solution on DPPH free radicals, and taking the deionized water without the membrane sample as a blank control.
The method for measuring the degradation rate comprises the following steps: and weighing the sample film, burying the sample film in soil, taking out the sample film after 3 days, washing the sample film with deionized water, drying and weighing the sample film, and calculating the degradation rate.
The method for measuring the freshness comprises the following steps: weighing fresh cherry tomatoes, completely wrapping the weighed cherry tomatoes with a sample film, taking the cherry tomatoes which are not wrapped as a control, placing the cherry tomatoes in a dark place at room temperature for 7 days, weighing, and expressing the preservation effect of the film by using the weight loss rate of the cherry tomatoes.
TABLE 1 measurement results of mold Properties
Although the present invention has been described in detail with reference to the preferred embodiments, it will be understood by those skilled in the art that various changes and modifications may be made therein without departing from the spirit and scope of the invention.
Claims (6)
1. A preparation method of a preservative film containing peanut coat procyanidine inclusion compound is characterized by comprising the following steps: the preservative film containing the peanut coat procyanidine inclusion compound comprises the following components: the peanut coat procyanidin clathrate compound comprises, by weight, 100 parts of peanut coat procyanidin clathrate compound, 4-6 parts of corn starch, 0.6-0.8 part of corn starch, 1.2-1.6 parts of gelatin, 0.4-0.8 part of chitosan, 1.6-2 parts of glycerol and the balance of deionized water;
the preparation method of the preservative film containing the peanut coat procyanidin inclusion compound comprises the following steps:
step one) preparation of membrane solution: adding the peanut coat procyanidin inclusion compound, corn starch, gelatin and chitosan into deionized water, putting the deionized water into a magnetic stirrer, carrying out magnetic stirring at the rotating speed of 200r/min for 20-30 min, adding 1.6-2 parts of glycerol, and continuously carrying out magnetic stirring at the rotating speed of 200r/min for 10min to prepare a sample solution;
step two) preparation of the degradable preservative film: taking out the sample solution, placing the sample solution in an ultrasonic water bath, degassing for 10min under the condition that the power is 200W, pouring the degassed solution into an organic resin film forming vessel with a square bottom surface, placing the organic resin film forming vessel in an oven for drying at 70 ℃ for 2.5h, cooling to room temperature, and removing the film to obtain the peanut coat procyanidin clathrate preservative film;
the preparation method of the peanut coat procyanidin clathrate compound comprises the following steps: adding 1 part of peanut coat procyanidine and 4 parts of hydroxypropyl-beta-cyclodextrin into a beaker, adding 200 parts of deionized water into the beaker, heating and stirring for 2.5 hours at the speed of 300r/min and the temperature of 60 ℃ on a magnetic stirrer for inclusion, and putting the inclusion solution into a vacuum freeze-drying machine, wherein the freezing conditions are as follows: sequentially freezing at-40 deg.C for 10 hr and-60 deg.C for 26 hr; drying conditions are as follows: sequentially drying at vacuum degree of 100mt and 10 deg.C for 28h, drying at vacuum degree of 100mt and 20 deg.C for 20h, and taking out to obtain peanut coat procyanidin clathrate.
2. The preparation method of the peanut coat procyanidin-containing clathrate preservative film as claimed in claim 1, wherein the method comprises the following steps: 6 parts of peanut coat procyanidin clathrate compound, 0.6 part of corn starch, 1.2 parts of gelatin, 0.4 part of chitosan, 1.6 parts of glycerol and the balance of deionized water.
3. The preparation method of the peanut coat procyanidin-containing clathrate preservative film as claimed in claim 1, wherein the method comprises the following steps: 4 parts of peanut coat procyanidin inclusion compound, 0.8 part of corn starch, 1.2 parts of gelatin, 0.8 part of chitosan, 2 parts of glycerol and the balance of deionized water.
4. The preparation method of the peanut coat procyanidin-containing clathrate preservative film as claimed in claim 1, wherein the method comprises the following steps: 4 parts of peanut coat procyanidin inclusion compound, 0.6 part of corn starch, 1.6 parts of gelatin, 0.4 part of chitosan, 1.8 parts of glycerol and the balance of deionized water.
5. The preparation method of the peanut coat procyanidin-containing clathrate preservative film as claimed in claim 1, wherein the method comprises the following steps: 6 parts of peanut coat procyanidin clathrate compound, 0.6 part of corn starch, 1.2 parts of gelatin, 0.4 part of chitosan, 1.6 parts of glycerol and the balance of deionized water.
6. The preparation method of the peanut coat procyanidin-containing clathrate preservative film as claimed in any one of claims 1 to 5, wherein: the size of the square on the bottom surface of the organic resin film-forming vessel is 10cm multiplied by 10 cm.
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Cited By (5)
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|---|---|---|---|---|
| CN113045802A (en) * | 2021-03-17 | 2021-06-29 | 江南大学 | Edible blueberry anthocyanin composite film and preparation method thereof |
| CN113402749A (en) * | 2021-06-30 | 2021-09-17 | 沈阳农业大学 | pH and NH3High-response food secondary freshness color-sensitive indicating film and preparation method and application thereof |
| CN114062358A (en) * | 2021-11-01 | 2022-02-18 | 山东理工大学 | Preparation method of indicating label for detecting freshness of meat in real time |
| CN114381042A (en) * | 2021-09-16 | 2022-04-22 | 湖南工业大学 | Bio-based food freshness indicating film and preparation method thereof |
| CN114805950A (en) * | 2022-03-31 | 2022-07-29 | 浙江工业大学 | Preparation method and application of high-stability edible freshness indicating film |
Citations (3)
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| CN113045802A (en) * | 2021-03-17 | 2021-06-29 | 江南大学 | Edible blueberry anthocyanin composite film and preparation method thereof |
| CN113402749A (en) * | 2021-06-30 | 2021-09-17 | 沈阳农业大学 | pH and NH3High-response food secondary freshness color-sensitive indicating film and preparation method and application thereof |
| CN114381042A (en) * | 2021-09-16 | 2022-04-22 | 湖南工业大学 | Bio-based food freshness indicating film and preparation method thereof |
| CN114062358A (en) * | 2021-11-01 | 2022-02-18 | 山东理工大学 | Preparation method of indicating label for detecting freshness of meat in real time |
| CN114062358B (en) * | 2021-11-01 | 2023-07-18 | 山东理工大学 | Preparation method of indication label for detecting freshness of meat in real time |
| CN114805950A (en) * | 2022-03-31 | 2022-07-29 | 浙江工业大学 | Preparation method and application of high-stability edible freshness indicating film |
| CN114805950B (en) * | 2022-03-31 | 2023-07-11 | 浙江工业大学 | Preparation method and application of high-stability edible freshness indicating film |
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