CN114350161A - Edible preservative film and preparation method thereof - Google Patents
Edible preservative film and preparation method thereof Download PDFInfo
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- CN114350161A CN114350161A CN202111462494.1A CN202111462494A CN114350161A CN 114350161 A CN114350161 A CN 114350161A CN 202111462494 A CN202111462494 A CN 202111462494A CN 114350161 A CN114350161 A CN 114350161A
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- 239000003755 preservative agent Substances 0.000 title claims abstract description 34
- 230000002335 preservative effect Effects 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title abstract description 15
- 108010010803 Gelatin Proteins 0.000 claims abstract description 41
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 41
- 239000008273 gelatin Substances 0.000 claims abstract description 41
- 229920000159 gelatin Polymers 0.000 claims abstract description 41
- 235000019322 gelatine Nutrition 0.000 claims abstract description 41
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 41
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 18
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 18
- 239000000661 sodium alginate Substances 0.000 claims abstract description 18
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 18
- 108010039918 Polylysine Proteins 0.000 claims abstract description 16
- 235000011187 glycerol Nutrition 0.000 claims abstract description 14
- 238000007872 degassing Methods 0.000 claims abstract description 8
- 239000004014 plasticizer Substances 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 239000003242 anti bacterial agent Substances 0.000 claims abstract description 7
- 239000000243 solution Substances 0.000 claims description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 239000012528 membrane Substances 0.000 claims description 18
- 238000003756 stirring Methods 0.000 claims description 18
- 239000008367 deionised water Substances 0.000 claims description 14
- 229910021641 deionized water Inorganic materials 0.000 claims description 14
- 239000007864 aqueous solution Substances 0.000 claims description 11
- 230000002829 reductive effect Effects 0.000 claims description 7
- 238000009210 therapy by ultrasound Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 claims 5
- 239000004599 antimicrobial Substances 0.000 claims 1
- 238000004090 dissolution Methods 0.000 claims 1
- 238000009920 food preservation Methods 0.000 abstract description 4
- 241000588724 Escherichia coli Species 0.000 abstract description 3
- 241000191967 Staphylococcus aureus Species 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 230000003385 bacteriostatic effect Effects 0.000 abstract 2
- 238000002834 transmittance Methods 0.000 abstract 1
- 108010025899 gelatin film Proteins 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 230000035699 permeability Effects 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- XLOMVQKBTHCTTD-UHFFFAOYSA-N Zinc monoxide Chemical compound [Zn]=O XLOMVQKBTHCTTD-UHFFFAOYSA-N 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 239000011159 matrix material Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 238000005266 casting Methods 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 239000003431 cross linking reagent Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000007857 degradation product Substances 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- GDVKFRBCXAPAQJ-UHFFFAOYSA-A dialuminum;hexamagnesium;carbonate;hexadecahydroxide Chemical compound [OH-].[OH-].[OH-].[OH-].[OH-].[OH-].[OH-].[OH-].[OH-].[OH-].[OH-].[OH-].[OH-].[OH-].[OH-].[OH-].[Mg+2].[Mg+2].[Mg+2].[Mg+2].[Mg+2].[Mg+2].[Al+3].[Al+3].[O-]C([O-])=O GDVKFRBCXAPAQJ-UHFFFAOYSA-A 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229960001545 hydrotalcite Drugs 0.000 description 1
- 229910001701 hydrotalcite Inorganic materials 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000036961 partial effect Effects 0.000 description 1
- 238000011056 performance test Methods 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 239000004753 textile Substances 0.000 description 1
- 239000011787 zinc oxide Substances 0.000 description 1
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Abstract
The invention discloses an edible preservative film and a preparation method thereof, wherein the edible preservative film comprises the following raw materials in parts by mass: the edible preservative film is prepared by using gelatin and sodium alginate as basic matrixes, using glycerol as a plasticizer, adding an antibacterial agent epsilon-polylysine on the basis of the plasticizer, and performing ultrasonic degassing and flat plate flow extension, has high toughness, good ductility, low light transmittance and broad-spectrum bacteriostatic action, has an obvious bacteriostatic action on escherichia coli and staphylococcus aureus, is simple in component, simple and convenient in preparation process, easy to operate, can be used for expanded production, and has a wide application prospect in the field of food preservation.
Description
Technical Field
The invention relates to a preservative film and a preparation method thereof, in particular to an edible preservative film and a preparation method thereof.
Background
The edible preservative film is an edible film with a packaging protection function, most of the edible preservative film is formed by independently or compositely using natural edible protein, polysaccharide and lipoid, can well meet the food preservation requirement, does not pollute the environment, and can be digested and absorbed by a human digestive system.
Gelatin is a partial degradation product of collagen in animal connective tissues, is white or yellowish, semitransparent and slightly glossy, is a thin sheet or powder granular solid, has a stable net structure formed by a triple-helix structure and water through hydrogen bonds, and is a glassy gelatin film after being completely dried, wherein a protein matrix is more stable due to volatilization of the water. Besides the film forming property, the gelatin also has a plurality of excellent physical properties such as gel forming ability, low viscosity characteristic, dispersion stability, water retention property and the like, is widely applied to the fields of food, medicine, chemical industry, textile, coating and the like, and particularly applied to the aspect of food preservative films, and the gelatin-based material has irreplaceable superiority of other materials and has great development prospect. However, the practical application of the gelatin film is limited by the defects of poor toughness, easy breakage, easy water absorption and the like of the gelatin film. In addition, the gelatin serving as a protein substance is easy to breed bacteria, and meanwhile, hydrogen bonds acting between proteins are easily broken, so that the water resistance of the film is poor, and the breeding of the bacteria is easily caused in a humid environment, so that food is rotten.
Chinese patent No. CN112852022A discloses a sodium alginate-based composite membrane and a preparation method thereof, which is prepared by using sodium alginate and gelatin as main membrane forming materials, hydrotalcite and nano zinc oxide as auxiliaries, and a plasticizer and a cross-linking agent as auxiliary materials to prepare a solution, and then performing casting membrane formation.
Disclosure of Invention
The purpose of the invention is as follows: in order to solve the technical problems in the prior art, the invention aims to provide an edible preservative film with high ductility and simple components, and also provides a preparation method of the edible preservative film.
The technical scheme is as follows: the invention provides an edible preservative film which comprises the following raw materials in parts by mass: 4-6 parts of gelatin, 0.12-0.20 part of sodium alginate, 0.8-1.2 parts of plasticizer, 0.05-4 parts of antibacterial agent and 100 parts of deionized water.
The plasticizer is glycerol.
The antibacterial agent is epsilon-polylysine
The preparation method of the edible preservative film comprises the following steps:
(1) putting gelatin into deionized water to completely dissolve to obtain gelatin water solution;
(2) after the temperature of the gelatin aqueous solution is reduced to 35-45 ℃, adding sodium alginate, continuously and thoroughly dissolving, adding glycerol, uniformly stirring, adding epsilon-polylysine, and continuously stirring to obtain a membrane solution;
(3) ultrasonic degassing of the membrane solution;
(4) and pouring the film solution subjected to ultrasonic treatment into a mold, and putting the mold into an oven for baking to obtain the edible preservative film.
The dissolving temperature in the step (1) is 50-60 ℃.
The ultrasonic temperature in the step (4) is 20-50 ℃.
The oven temperature in the step (4) is 35-45 ℃.
The baking time in the step (4) is 36-48 h.
Has the advantages that: compared with the prior art, the invention has the following remarkable advantages:
1. the invention has high toughness and good ductility, and the sodium alginate with excellent biocompatibility, degradation performance and hydrophilic performance is added into the gelatin matrix, and a large amount of-COONa and-OH active groups exist in the molecule of the sodium alginate, so that the performance of the preservative film can be obviously improved, and the sodium alginate has excellent toughness, ductility and moisture permeability.
2. The antibacterial agent epsilon-polylysine is added, the spectrum antibacterial activity of the antibacterial agent epsilon-polylysine is exerted to the maximum degree by regulating and controlling proper concentration, meanwhile, the opacity of the preservative film can be improved, food is prevented from being irradiated by ultraviolet rays and visible light, and adverse changes such as food lipid oxidation, color change, nutritional value loss and the like can be inhibited.
3. Simple components, simple and convenient preparation process, easy operation, can be used for expanded production, and has wide application prospect in the field of food preservation.
Drawings
FIG. 1 is a graph showing the inhibitory effect of the present invention on Staphylococcus aureus;
FIG. 2 is a graph showing the inhibitory effect of the present invention on Escherichia coli.
Detailed Description
The technical solution of the present invention is further illustrated by the following examples.
Example 1
The edible preservative film comprises the following raw materials in parts by mass: 6 parts of gelatin, 0.2 part of sodium alginate, 1.2 parts of glycerol, 0.05 part of epsilon-polylysine and 100 parts of deionized water.
The preparation method of the edible preservative film comprises the following steps:
(1) putting gelatin into deionized water, and stirring in a constant-temperature magnetic stirrer at 50 ℃ until the gelatin is completely dissolved to obtain a gelatin aqueous solution;
(2) after the temperature of the gelatin aqueous solution is reduced to 35 ℃, adding sodium alginate, continuously and thoroughly dissolving, adding glycerol, uniformly stirring, adding epsilon-polylysine, and continuously stirring to obtain a membrane solution;
(3) carrying out ultrasonic degassing on the membrane solution, wherein the ultrasonic temperature is 20 ℃;
(4) and pouring the film solution after ultrasonic treatment into a mold, and putting the mold into a 35 ℃ oven for baking for 36 hours to obtain the edible preservative film.
Example 2
The edible preservative film comprises the following raw materials in parts by mass: 5 parts of gelatin, 0.12 part of sodium alginate, 1 part of glycerol, 1 part of epsilon-polylysine and 100 parts of deionized water.
The preparation method of the edible preservative film comprises the following steps:
(1) putting gelatin into deionized water, and stirring in a constant-temperature magnetic stirrer at 60 ℃ until the gelatin is completely dissolved to obtain a gelatin aqueous solution;
(2) after the temperature of the gelatin aqueous solution is reduced to 45 ℃, adding sodium alginate, continuously and thoroughly dissolving, adding glycerol, uniformly stirring, adding epsilon-polylysine, and continuously stirring to obtain a membrane solution;
(3) carrying out ultrasonic degassing on the membrane solution, wherein the ultrasonic temperature is 50 ℃;
(4) and pouring the film solution after ultrasonic treatment into a mold, and putting the mold into a 45 ℃ oven for baking for 48 hours to obtain the edible preservative film.
Example 3
The edible preservative film comprises the following raw materials in parts by mass: 6 parts of gelatin, 0.18 part of sodium alginate, 0.8 part of glycerol, 2 parts of epsilon-polylysine and 100 parts of deionized water.
The preparation method of the edible preservative film comprises the following steps:
(1) putting gelatin into deionized water, and stirring in a constant-temperature magnetic stirrer at 55 ℃ until the gelatin is completely dissolved to obtain a gelatin aqueous solution;
(2) after the temperature of the gelatin aqueous solution is reduced to 40 ℃, adding sodium alginate, continuously and thoroughly dissolving, adding glycerol, uniformly stirring, adding epsilon-polylysine, and continuously stirring to obtain a membrane solution;
(3) carrying out ultrasonic degassing on the membrane solution, wherein the ultrasonic temperature is 40 ℃;
(4) and pouring the film solution after ultrasonic treatment into a mold, and putting the mold into a 40 ℃ oven to bake for 40h to obtain the edible preservative film.
Example 4
The edible preservative film comprises the following raw materials in parts by mass: 5 parts of gelatin, 0.12 part of sodium alginate, 1 part of glycerol, 4 parts of epsilon-polylysine and 100 parts of deionized water.
The preparation method of the edible preservative film comprises the following steps:
(1) putting gelatin into deionized water, and stirring in a constant-temperature magnetic stirrer at 50 ℃ until the gelatin is completely dissolved to obtain a gelatin aqueous solution;
(2) after the temperature of the gelatin aqueous solution is reduced to 35 ℃, adding sodium alginate, continuously and thoroughly dissolving, adding glycerol, uniformly stirring, adding epsilon-polylysine, and continuously stirring to obtain a membrane solution;
(3) carrying out ultrasonic degassing on the membrane solution, wherein the ultrasonic temperature is 20 ℃;
(4) and pouring the film solution after ultrasonic treatment into a mold, and putting the mold into a 35 ℃ oven for baking for 36 hours to obtain the edible preservative film.
Comparative example 1
The gelatin film comprises the following raw material components in parts by mass: 5 parts of gelatin, 1 part of glycerol and 100 parts of deionized water.
The preparation method of the gelatin film comprises the following steps:
(1) putting gelatin into deionized water, and stirring in a constant-temperature magnetic stirrer at 50 ℃ until the gelatin is completely dissolved to obtain a gelatin aqueous solution;
(2) after the temperature of the gelatin water solution is reduced to 35 ℃, adding glycerol, and uniformly stirring to obtain a film solution;
(3) carrying out ultrasonic degassing on the membrane solution, wherein the ultrasonic temperature is 20 ℃;
(4) and pouring the membrane solution after ultrasonic treatment into a mould, and putting the mould into a 35 ℃ oven for baking for 36 hours to obtain the gelatin membrane.
The edible wrap films obtained in examples 1 to 4 and comparative example 1 were subjected to performance tests, and the test results are shown in table 1, fig. 1 and fig. 2.
As can be seen from table 1, fig. 1 and fig. 2, from example 1 to example 4, as the concentration of epsilon-polylysine increases in sequence, the thickness, water vapor permeability, elongation at break and inhibition zone for staphylococcus aureus and escherichia coli of the prepared preservative film all increase gradually and are greater than those of the gelatin film prepared in comparative example 1, because the moisture permeability, toughness and antibacterial property of the preservative film are significantly improved by epsilon-polylysine added in the gelatin film. In addition, compared with the comparative example 1, the opacity of the preservative films in the examples 1 to 4 is improved, and the high opacity can prevent light from transmitting and has good food preservation effect.
TABLE 1
Claims (8)
1. The edible preservative film is characterized by comprising the following raw material components in parts by mass: 4-6 parts of gelatin, 0.12-0.20 part of sodium alginate, 0.8-1.2 parts of plasticizer, 0.05-4 parts of antibacterial agent and 100 parts of deionized water.
2. The edible cling film of claim 1, wherein said plasticizer is glycerin.
3. The edible cling film of claim 1, wherein said antimicrobial agent is epsilon-polylysine.
4. A method for preparing the edible preservative film according to claim 1, which comprises the following steps:
(1) putting gelatin into deionized water to completely dissolve to obtain gelatin water solution;
(2) after the temperature of the gelatin aqueous solution is reduced to 35-45 ℃, adding sodium alginate, continuously and thoroughly dissolving, adding a plasticizer, uniformly stirring, adding an antibacterial agent, and continuously stirring to obtain a membrane solution;
(3) ultrasonic degassing of the membrane solution;
(4) and pouring the film solution after ultrasonic treatment into a mold, and putting the mold into an oven for baking to obtain the edible preservative film.
5. The method for preparing an edible fresh-keeping film according to claim 4, wherein the dissolution temperature in the step (1) is 50 to 60 ℃.
6. The method for preparing edible plastic wrap according to claim 4, wherein the ultrasonic temperature in the step (4) is 20-50 ℃.
7. The method for preparing edible plastic wrap according to claim 4, wherein the oven temperature in the step (4) is 35-45 ℃.
8. The method for preparing edible plastic wrap according to claim 4, wherein the baking time in the step (4) is 36-48 h.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202111462494.1A CN114350161A (en) | 2021-12-02 | 2021-12-02 | Edible preservative film and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202111462494.1A CN114350161A (en) | 2021-12-02 | 2021-12-02 | Edible preservative film and preparation method thereof |
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| CN114350161A true CN114350161A (en) | 2022-04-15 |
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| CN202111462494.1A Pending CN114350161A (en) | 2021-12-02 | 2021-12-02 | Edible preservative film and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115058123A (en) * | 2022-05-31 | 2022-09-16 | 江苏农林职业技术学院 | Edible film and preparation method and application thereof |
| CN115558302A (en) * | 2022-10-18 | 2023-01-03 | 昆明理工大学 | Application of full-bio-based degradable preservative film in preservation of bolete bicolor |
| WO2024043849A1 (en) * | 2022-08-22 | 2024-02-29 | Ozyegin Universitesi | A new bioplastic and a production method thereof |
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| CN104194354A (en) * | 2014-09-05 | 2014-12-10 | 山东省海洋生物研究院 | Edible biological preservative film and preparation method thereof |
| US20190248971A1 (en) * | 2018-06-07 | 2019-08-15 | Ningxia Jinbole Food Technology Co., Ltd. | Gelatin base edible film and preparation method thereof |
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2021
- 2021-12-02 CN CN202111462494.1A patent/CN114350161A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104194354A (en) * | 2014-09-05 | 2014-12-10 | 山东省海洋生物研究院 | Edible biological preservative film and preparation method thereof |
| US20190248971A1 (en) * | 2018-06-07 | 2019-08-15 | Ningxia Jinbole Food Technology Co., Ltd. | Gelatin base edible film and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115058123A (en) * | 2022-05-31 | 2022-09-16 | 江苏农林职业技术学院 | Edible film and preparation method and application thereof |
| WO2024043849A1 (en) * | 2022-08-22 | 2024-02-29 | Ozyegin Universitesi | A new bioplastic and a production method thereof |
| CN115558302A (en) * | 2022-10-18 | 2023-01-03 | 昆明理工大学 | Application of full-bio-based degradable preservative film in preservation of bolete bicolor |
| CN115558302B (en) * | 2022-10-18 | 2023-09-15 | 昆明理工大学 | Application of full-biobased degradable preservative film in preservation of double-color bolete |
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