CN114381042A - Bio-based food freshness indicating film and preparation method thereof - Google Patents
Bio-based food freshness indicating film and preparation method thereof Download PDFInfo
- Publication number
- CN114381042A CN114381042A CN202111088373.5A CN202111088373A CN114381042A CN 114381042 A CN114381042 A CN 114381042A CN 202111088373 A CN202111088373 A CN 202111088373A CN 114381042 A CN114381042 A CN 114381042A
- Authority
- CN
- China
- Prior art keywords
- parts
- solution
- anthocyanin
- powder
- bio
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 75
- 229930002877 anthocyanin Natural products 0.000 claims abstract description 67
- 235000010208 anthocyanin Nutrition 0.000 claims abstract description 67
- 239000004410 anthocyanin Substances 0.000 claims abstract description 67
- 150000004636 anthocyanins Chemical class 0.000 claims abstract description 67
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 48
- 239000000843 powder Substances 0.000 claims abstract description 46
- 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 31
- 229920002472 Starch Polymers 0.000 claims abstract description 31
- 239000000661 sodium alginate Substances 0.000 claims abstract description 31
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 31
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 31
- 235000019698 starch Nutrition 0.000 claims abstract description 31
- 239000008107 starch Substances 0.000 claims abstract description 31
- 229920001661 Chitosan Polymers 0.000 claims abstract description 25
- 239000001110 calcium chloride Substances 0.000 claims abstract description 23
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 23
- 239000002994 raw material Substances 0.000 claims abstract description 21
- 238000001035 drying Methods 0.000 claims abstract description 17
- 239000012528 membrane Substances 0.000 claims abstract description 14
- 239000003094 microcapsule Substances 0.000 claims abstract description 14
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 10
- 239000000243 solution Substances 0.000 claims description 77
- 238000003756 stirring Methods 0.000 claims description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 239000008367 deionised water Substances 0.000 claims description 24
- 229910021641 deionized water Inorganic materials 0.000 claims description 24
- 240000007124 Brassica oleracea Species 0.000 claims description 17
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims description 17
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 17
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 17
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 16
- 238000007872 degassing Methods 0.000 claims description 16
- 238000009210 therapy by ultrasound Methods 0.000 claims description 11
- 238000000605 extraction Methods 0.000 claims description 9
- 239000007864 aqueous solution Substances 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims description 5
- 239000011259 mixed solution Substances 0.000 claims description 5
- 239000011347 resin Substances 0.000 claims description 5
- 229920005989 resin Polymers 0.000 claims description 5
- 230000002195 synergetic effect Effects 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
- 230000018044 dehydration Effects 0.000 claims description 4
- 238000006297 dehydration reaction Methods 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 230000010355 oscillation Effects 0.000 claims description 4
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 4
- 238000000746 purification Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 1
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 8
- 230000003647 oxidation Effects 0.000 abstract description 2
- 238000007254 oxidation reaction Methods 0.000 abstract description 2
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 8
- 235000013372 meat Nutrition 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 3
- 239000000679 carrageenan Substances 0.000 description 3
- 235000010418 carrageenan Nutrition 0.000 description 3
- 229920001525 carrageenan Polymers 0.000 description 3
- 229940113118 carrageenan Drugs 0.000 description 3
- 230000006866 deterioration Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000012544 monitoring process Methods 0.000 description 3
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 3
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 2
- 244000247812 Amorphophallus rivieri Species 0.000 description 2
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 2
- 229920002581 Glucomannan Polymers 0.000 description 2
- 229920002752 Konjac Polymers 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 230000003385 bacteriostatic effect Effects 0.000 description 2
- 239000007853 buffer solution Substances 0.000 description 2
- 229940046240 glucomannan Drugs 0.000 description 2
- 239000000252 konjac Substances 0.000 description 2
- 235000010485 konjac Nutrition 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 239000004793 Polystyrene Substances 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000000872 buffer Substances 0.000 description 1
- 239000010495 camellia oil Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229920002223 polystyrene Polymers 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
Images
Classifications
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J5/00—Manufacture of articles or shaped materials containing macromolecular substances
- C08J5/18—Manufacture of films or sheets
-
- 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
- C08J2305/00—Characterised by the use of polysaccharides or of their derivatives not provided for in groups C08J2301/00 or C08J2303/00
- C08J2305/04—Alginic acid; Derivatives thereof
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2305/00—Characterised by the use of polysaccharides or of their derivatives not provided for in groups C08J2301/00 or C08J2303/00
- C08J2305/08—Chitin; Chondroitin sulfate; Hyaluronic acid; Derivatives thereof
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2405/00—Characterised by the use of polysaccharides or of their derivatives not provided for in groups C08J2401/00 or C08J2403/00
- C08J2405/04—Alginic acid; Derivatives thereof
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2405/00—Characterised by the use of polysaccharides or of their derivatives not provided for in groups C08J2401/00 or C08J2403/00
- C08J2405/08—Chitin; Chondroitin sulfate; Hyaluronic acid; Derivatives thereof
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K3/00—Use of inorganic substances as compounding ingredients
- C08K3/16—Halogen-containing compounds
- C08K2003/162—Calcium, strontium or barium halides, e.g. calcium, strontium or barium chloride
-
- 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
- C08K5/15—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
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Manufacturing & Machinery (AREA)
- Materials Engineering (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a bio-based food freshness indicating film which is prepared from the following raw materials in parts by weight: anthocyanin powder: 5-10 parts of sodium alginate: 30 to 40 portions of CaCl2: 20-30 parts of soluble starch: 20-35 parts of chitosan: 20-35 parts of glycerol: 5-15 parts of acetic acid: 2-5 parts; the preparation method comprises the following process steps of preparing anthocyanin powder, anthocyanin microcapsules, chitosan solution, starch solution, mixed membrane solution and drying. The inventionThe intelligent indicating film is prepared from the starch, the chitosan and the natural anthocyanin microcapsules, has no biotoxicity and antibacterial property and is low in cost, the stability of the indicating film can be improved by the anthocyanin microcapsules, and meanwhile, the chitosan and the anthocyanin in the indicating film have strong antibacterial property and oxidation resistance, so that the freshness retaining capability of the indicating film can be endowed, and the shelf life of food is prolonged.
Description
Technical Field
The invention relates to the technical field of intelligent food packaging, in particular to a bio-based food freshness indicating film and a preparation method thereof.
Background
For food, the package can reduce the influence of external factors such as low temperature, light, humidity and the like which can cause food deterioration, simultaneously can prevent the food from being damaged, and can effectively ensure the safety of the food. However, in the storage of meat products, nutrients such as proteins and fats in the food are easily decomposed and metabolized by microorganisms and enzymes, which leads to deterioration in quality and deterioration in freshness.
The Chinese patent with publication number CN112378906A discloses a preparation method of a meat freshness indication label based on natural pigment, which comprises the following steps: dissolving carrageenan powder in deionized water, fully stirring, and adding glycerol to obtain a carrageenan solution; dissolving natural pigment to obtain an indicator solution; adding the indicator solution into the carrageenan solution, degassing, and pouring into a polystyrene culture dish to obtain a completely gelled indicator membrane; dissolving konjac glucomannan in deionized water, stirring, and adding glycerol; adding camellia oil into konjac glucomannan solution, dispersing the mixture with a high-speed disperser, performing ultrasonic treatment to obtain film-forming emulsion, degassing, pouring onto a completely gelled indicator film, and drying. According to the technical scheme, the freshness of meat can be detected, but the stability of anthocyanin is poor, so that the indication effect of the label can be influenced; and the indicating label has limited performance, can only display the freshness of meat, has no antibacterial property and can not prevent food damage.
Disclosure of Invention
The invention aims to provide a biological-based food freshness indicating film aiming at the defects in the prior art, which is added with natural anthocyanin powder, has good stability, can show the freshness of meat foods through color, has antibacterial property and can prolong the shelf life of the foods.
Another object of the present invention is to provide a method for preparing the above bio-based food freshness indicating film.
The purpose of the invention is realized by the following technical scheme:
the bio-based food freshness indicating film is characterized by being prepared from the following raw materials in parts by weight: anthocyanin powder: 5-10 parts of sodium alginate: 30 to 40 portions of CaCl2: 20-30 parts of soluble starch: 20-35 parts of chitosan: 20-35 parts of glycerol: 5-15 parts of acetic acid: 2-5 parts.
Further, the anthocyanin powder is prepared from the following raw materials in parts by weight: dehydrated purple cabbage powder: 5-10 parts of acetic acid/70% ethanol aqueous solution: 48-70 parts.
Further, the anthocyanin microcapsule is prepared from the following raw materials in parts by weight: anthocyanin powder: 5-10 parts of sodium alginate: 30 to 40 portions of CaCl2: 20-30 parts of deionized water: 500-600 parts.
A preparation method of the bio-based food freshness indicating film comprises the following steps:
s1, dehydrating and drying the cleaned purple cabbage, then smashing the purple cabbage into powder, adding the purple cabbage powder into an acetic acid/70% ethanol water solution, carrying out ultrasonic wave synergistic heating extraction, filtering and centrifuging to obtain an extracting solution, purifying the extracting solution, and carrying out vacuum freeze drying to obtain anthocyanin powder;
s2, adding anthocyanin powder into deionized water to obtain an anthocyanin solution; adding sodium alginate into deionized water, stirring and degassing to obtain a sodium alginate solution, and mixing the anthocyanin solution and the sodium alginate solution to obtain a mixed solution; then preparing CaCl2Adding sodium alginate dropwise into CaCl2Obtaining anthocyanin microcapsules in the solution;
s3, adding chitosan and acetic acid into deionized water, uniformly stirring, and then carrying out ultrasonic treatment and degassing to obtain a chitosan solution;
s4, adding soluble starch into deionized water, heating and stirring in a water bath to obtain a starch solution, carrying out ultrasonic treatment and degassing on the starch solution, and then cooling the starch solution to the normal temperature and continuing stirring;
s5, mixing the treated chitosan solution and the starch solution, adding glycerol, uniformly stirring, adding anthocyanin powder, and performing ultrasonic oscillation degassing treatment, stirring and ultrasonic degassing treatment to obtain a mixed membrane solution;
and S6, pouring the mixed membrane solution into a horizontally placed glass culture dish, and drying to obtain the bio-based food freshness indicating membrane.
Further, the purification treatment in step S1 is to purify the extract by using a macroporous resin.
Further, the pH value of the acetic acid/70% ethanol water solution is 2.8-3.0.
Further, in the step S1, the temperature in the dehydration drying process is 40-50 ℃, the drying time is 20-30 hours, the temperature in the heating extraction process is 50-60 ℃, and the extraction time is 30-60 min.
Further, in the step S2, the concentration of the anthocyanin solution is 1-2 mg/mL, and the mass ratio of the anthocyanin solution to the sodium alginate solution is 1: 3.
Further, in the step S4, the water bath stirring temperature is 50-65 ℃, and the stirring time is 1-2 hours.
Further, in the step S6, the temperature of the drying process is 35-45 ℃, and the time is 20-24 hours.
A bio-based food freshness indicating film prepared by the preparation method.
Compared with the prior art, the invention has the following beneficial effects:
according to the method, the anthocyanin is extracted by ultrasonic wave in a synergistic manner, so that the extraction rate of the anthocyanin is further improved, then the mixed solution is purified by macroporous resin to further remove impurities in the extracted anthocyanin, the purity of the anthocyanin is improved, and the sensitivity of the indicator film for monitoring the freshness of food is further improved. The invention also adopts sodium alginate solution and CaCl2Solution microcrystallization of anthocyaninsEncapsulation is carried out, and the stability of the anthocyanin is improved.
The intelligent indicating film is prepared from the starch, the chitosan and the natural anthocyanin, and compared with other indicating films, the chitosan has better antibacterial property, so that the indicating film has no biotoxicity, antibacterial property, low cost, good film forming property, better antibacterial property and good biodegradability, and accords with the trends of green packaging and sustainable development. The anthocyanin has strong oxidation resistance, can endow the indicating film with fresh-keeping capacity, and prolongs the shelf life of food.
Drawings
FIG. 1 is a flow chart of the preparation of the present invention;
fig. 2 is a diagram illustrating the effect of the present invention.
Detailed Description
In order to facilitate understanding of the present invention, the present invention will be described in more detail with reference to the following examples, but the scope of the present invention is not limited to the following specific examples.
Unless otherwise defined, all terms of art used hereinafter have the same meaning as commonly understood by one of ordinary skill in the art. The terminology used herein is for the purpose of describing particular embodiments only and is not intended to limit the scope of the present invention.
Unless otherwise specifically stated, various raw materials, reagents, instruments, equipment and the like used in the present invention are commercially available or can be prepared by existing methods.
Example 1
The embodiment provides a preparation method of a bio-based food freshness indicating film, which is prepared from the following raw materials in parts by weight: anthocyanin powder: 8 parts of sodium alginate: 30 portions of CaCl2: 20 parts of soluble starch: 35 parts of chitosan: 25 parts of glycerol: 10 parts of acetic acid: 5 parts of a mixture; the anthocyanin powder is prepared from the following raw materials in parts by weight: dehydrated purple cabbage powder: 10 parts, acetic acid/70% ethanol aqueous solution: 60 parts. The preparation method comprises the following steps:
s1, putting the cleaned purple cabbage into a 40 ℃ oven for dehydration and drying for 24h, then crushing into powder, adding 10 parts of dehydrated purple cabbage powder into 60 parts of acetic acid/70% ethanol water solution (pH is 2.8-3.0), performing ultrasonic wave synergistic heating extraction at 50 ℃ for 30min, filtering and centrifuging to obtain an extracting solution, purifying the extracting solution by using macroporous resin HPD100A, and performing vacuum freeze drying to obtain anthocyanin powder;
s2, adding 8 parts of anthocyanin powder into 200 parts of deionized water to obtain an anthocyanin solution; adding 30 parts of sodium alginate into 400 parts of deionized water, stirring and degassing to obtain a sodium alginate solution, and mixing the anthocyanin solution and the sodium alginate solution according to a mass ratio of 1:3 to obtain a mixed solution; then 20 parts of CaCl2Adding into 350 parts of deionized water to obtain CaCl2Adding sodium alginate dropwise into CaCl2Obtaining anthocyanin microcapsules in the solution;
s3, adding 35 parts of chitosan and 5 parts of acetic acid into 300 parts of deionized water, stirring, and performing ultrasonic treatment for 10min to degas to obtain a chitosan solution;
s4, adding 35 parts of soluble starch into 400 parts of deionized water, stirring for 1 hour in a water bath at 50 ℃ to obtain a starch solution, carrying out ultrasonic treatment on the starch solution for 15min to degas, cooling the starch solution to normal temperature, and continuing stirring for 20 min;
s5, mixing the treated chitosan solution and the starch solution, adding 10 parts of glycerol, uniformly stirring, adding the anthocyanin microcapsules, carrying out ultrasonic oscillation treatment for 40min, stirring for 5h, and carrying out ultrasonic treatment for 5min for degassing to obtain a mixed membrane solution;
s6, pouring the mixed membrane solution into a horizontally placed stripping culture dish, and then placing the culture dish in a 35-DEG C air-blast drying oven for drying for 20 hours to obtain the bio-based food freshness indicating membrane.
Example 2
The embodiment provides a preparation method of a bio-based food freshness indicating film, which is prepared from the following raw materials in parts by weight: anthocyanin powder: 5 parts of sodium alginate: 35 portions of CaCl2: 25 parts of soluble starch: 35 parts of chitosan: 28 parts of glycerol: 15 parts of acetic acid: 5 parts of a mixture; wherein the anthocyanin powder is prepared from the following raw materials in parts by weightThe material is prepared by the following steps: dehydrated purple cabbage powder: 8 parts, acetic acid/70% ethanol aqueous solution: 60 parts. The preparation method comprises the following steps:
s1, putting the cleaned purple cabbage into a 50 ℃ oven for dehydration and drying for 28h, then crushing into powder, adding 8 parts of dehydrated purple cabbage powder into 60 parts of acetic acid/70% ethanol water solution (pH is 2.8-3.0), performing ultrasonic wave synergistic heating extraction for 50min at 60 ℃, filtering and centrifuging to obtain an extracting solution, purifying the extracting solution by using macroporous resin HPD100A, and performing vacuum freeze drying to obtain anthocyanin powder;
s2, adding 5 parts of anthocyanin powder into 200 parts of deionized water to obtain an anthocyanin solution; adding 35 parts of sodium alginate into 400 parts of deionized water, stirring and degassing to obtain a sodium alginate solution, and mixing the anthocyanin solution and the sodium alginate solution according to a mass ratio of 1:3 to obtain a mixed solution; then 25 parts of CaCl2Adding into 350 parts of deionized water to obtain CaCl2Adding sodium alginate dropwise into CaCl2Obtaining anthocyanin microcapsules in the solution;
s3, adding 35 parts of chitosan and 5 parts of acetic acid into 300 parts of deionized water, stirring, and performing ultrasonic treatment for 10min to degas to obtain a chitosan solution;
s4, adding 35 parts of soluble starch into 400 parts of deionized water, stirring for 2 hours in a water bath at 60 ℃ to obtain a starch solution, carrying out ultrasonic treatment on the starch solution for 15 minutes to degas, cooling the starch solution to normal temperature, and continuing stirring for 20 minutes;
s5, mixing the treated chitosan solution and the starch solution, adding 15 parts of glycerol, uniformly stirring, adding the anthocyanin microcapsules, carrying out ultrasonic oscillation treatment for 40min, stirring for 5h, and carrying out ultrasonic treatment for 5min for degassing to obtain a mixed membrane solution;
s6, pouring the mixed membrane solution into a horizontally placed stripping culture dish, and then placing the culture dish in a forced air drying oven at 40 ℃ for drying for 24 hours to obtain the bio-based food freshness indicating membrane.
The biological-based food freshness indicating film prepared by the embodiment has the advantages that the addition amount of anthocyanin is small, the color of the corresponding freshness intelligent indicating film is light purple, and the color change is more sensitive and the effect is more obvious in the monitoring of the freshness of meat products.
Example 3
This example provides a method for preparing a bio-based food freshness indicating film, which is similar to example 1, and is different from example 1 in that the raw material composition is as follows: anthocyanin powder: 10 parts of sodium alginate: 40 portions of CaCl2: 25 parts of soluble starch: 35 parts of chitosan: 30 parts of glycerol: 15 parts of acetic acid: 5 parts of a mixture; the anthocyanin powder is prepared from the following raw materials in parts by weight: dehydrated purple cabbage powder: 8 parts, acetic acid/70% ethanol aqueous solution: 70 parts of (B); the anthocyanin microcapsule is prepared from the following raw materials in parts by weight: anthocyanin powder: 10 parts of sodium alginate: 40 portions of CaCl2: 25 parts of deionized water: 500 parts.
The biological base food freshness indicator film anthocyanin addition amount that this embodiment prepared is more, and the colour of corresponding freshness intelligence indicator film is dark purple, and the discoloration is comparatively slow in the monitoring of meat food freshness.
Example 4
This example provides a method for preparing a bio-based food freshness indicating film, which is similar to example 1, and is different from example 1 in that the raw material composition is as follows: anthocyanin powder: 8 parts of sodium alginate: 40 portions of CaCl2: 30 parts of soluble starch: 35 parts of chitosan: 35 parts of glycerol: 5 parts of acetic acid: 5 parts of a mixture; the anthocyanin powder is prepared from the following raw materials in parts by weight: dehydrated purple cabbage powder: 10 parts, acetic acid/70% ethanol aqueous solution: 60 parts; the anthocyanin microcapsule is prepared from the following raw materials in parts by weight: anthocyanin powder: 8 parts of sodium alginate: 40 portions of CaCl2: 30 parts of deionized water: 600 parts.
The bio-based food freshness indicating film prepared by the embodiment has less glycerol addition amount, and the corresponding freshness intelligent indicating film has higher tensile strength but larger brittleness.
Example 5
This example provides a bio-based food freshness indicator film, according to example 1The preparation method is the same as that of the example 1, and is different from the example 1 in that the raw materials comprise the following components: anthocyanin powder: 8 parts of sodium alginate: 35 portions of CaCl2: 30 parts of soluble starch: 353 parts and chitosan: 35 parts of glycerol: 15 parts of acetic acid: 5 parts of a mixture; the anthocyanin powder is prepared from the following raw materials in parts by weight: dehydrated purple cabbage powder: 10 parts, acetic acid/70% ethanol aqueous solution: 60 parts; the anthocyanin microcapsule is prepared from the following raw materials in parts by weight: anthocyanin powder: 8 parts of sodium alginate: 35 portions of CaCl2: 30 parts of deionized water: 550 parts of the raw materials.
The bio-based food freshness indication film prepared by the embodiment has higher glycerol addition amount, and the corresponding freshness intelligent indication film has lower tensile strength but better toughness.
The bacteriostatic property of the bio-based food freshness indicating film in the application is tested by a flat plate bacterial colony counting method, and the specific experimental steps are as follows:
a certain amount (106CFU/mL) of escherichia coli and staphylococcus aureus suspension is dripped on the surface of the antibacterial preservative film, is evenly coated and is placed in an incubator at 37 +/-1 ℃ for culture for 4 hours. Then soaking the bacteria in a centrifuge tube of PBS buffer solution, shaking the bacteria on a constant temperature shaking table at 37 +/-1 ℃ for 10min, and then diluting the bacteria in the PBS buffer solution. 60 μ L of diluted PBS buffer was pipetted onto agar medium plates and incubated at 37. + -. 1 ℃ for 24h, each of which was repeated 3 times. The bacterial suspension without the preservative film is taken as a control group.
The bacteriostatic rates of the bio-based food freshness indicating films prepared in examples 1-5 are shown in the following table:
it should be understood that the above examples are only for clearly illustrating the technical solutions of the present invention, and are not intended to limit the embodiments of the present invention. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. Any modification, equivalent replacement, and improvement made within the spirit and principle of the present invention should be included in the protection scope of the claims of the present invention.
Claims (10)
1. The bio-based food freshness indicating film is characterized by being prepared from the following raw materials in parts by weight: anthocyanin powder: 5-10 parts of sodium alginate: 30 to 40 portions of CaCl2: 20-30 parts of soluble starch: 20-35 parts of chitosan: 20-35 parts of glycerol: 5-15 parts of acetic acid: 2-5 parts.
2. The bio-based food freshness indicating film according to claim 1, wherein the anthocyanin powder is prepared from the following raw materials in parts by weight: dehydrated purple cabbage powder: 5-10 parts of acetic acid/70% ethanol aqueous solution: 48-70 parts.
3. A method of making a bio-based food freshness indicating film according to claim 1 or 2, comprising the steps of:
s1, dehydrating and drying the cleaned purple cabbage, then smashing the purple cabbage into powder, adding the purple cabbage powder into an acetic acid/70% ethanol water solution, carrying out ultrasonic wave synergistic heating extraction, filtering and centrifuging the obtained extract, purifying the extract, and carrying out vacuum freeze drying to obtain anthocyanin powder;
s2, adding anthocyanin powder into deionized water to obtain an anthocyanin solution; adding sodium alginate into deionized water, stirring and degassing to obtain a sodium alginate solution, and mixing the anthocyanin solution and the sodium alginate solution to obtain a mixed solution; then preparing CaCl2Adding sodium alginate dropwise into CaCl2Obtaining anthocyanin microcapsules in the solution;
s3, adding chitosan and acetic acid into deionized water, uniformly stirring, and then carrying out ultrasonic treatment and degassing to obtain a chitosan solution;
s4, adding soluble starch into deionized water, heating and stirring in a water bath to obtain a starch solution, carrying out ultrasonic treatment and degassing on the starch solution, and then cooling the starch solution to the normal temperature and continuing stirring;
s5, mixing the treated chitosan solution and the starch solution, adding glycerol, uniformly stirring, adding anthocyanin microcapsules, and performing oscillation degassing treatment, stirring and ultrasonic degassing treatment to obtain a mixed membrane solution;
and S6, pouring the mixed membrane solution into a horizontally placed stripping culture dish, and drying to obtain the bio-based food freshness indicating membrane.
4. The method according to claim 3, wherein the purification treatment in step S1 is to purify the extract by using a macroporous resin.
5. The method according to claim 3, wherein the pH of the acetic acid/70% ethanol aqueous solution in step S1 is 2.8 to 3.0.
6. The preparation method according to claim 3, wherein the temperature of the dehydration drying process in the step S1 is 40-50 ℃, the drying time is 20-30 h, the temperature of the heating extraction process is 50-60 ℃, and the extraction time is 30-60 min.
7. The preparation method of claim 3, wherein the concentration of the anthocyanin solution in the step S2 is 1-2 mg/mL, and the mass ratio of the anthocyanin solution to the sodium alginate solution is 1: 3.
8. The preparation method of claim 3, wherein the water bath stirring temperature in the step S4 is 50-65 ℃, and the stirring time is 1-2 h.
9. The method according to claim 3, wherein the drying process in step S6 is carried out at a temperature of 35-45 ℃ for 20-24 hours.
10. A bio-based food freshness indicating film prepared by the preparation method of any one of claims 3 to 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111088373.5A CN114381042A (en) | 2021-09-16 | 2021-09-16 | Bio-based food freshness indicating film and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111088373.5A CN114381042A (en) | 2021-09-16 | 2021-09-16 | Bio-based food freshness indicating film and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114381042A true CN114381042A (en) | 2022-04-22 |
Family
ID=81194685
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111088373.5A Pending CN114381042A (en) | 2021-09-16 | 2021-09-16 | Bio-based food freshness indicating film and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114381042A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114989465A (en) * | 2022-06-09 | 2022-09-02 | 东北农业大学 | Preparation method of sodium alginate-purple sweet potato peel anthocyanin intelligent indicating film for monitoring freshness of chicken |
| CN115743924A (en) * | 2022-12-07 | 2023-03-07 | 太原理工大学 | Chitosan-sodium alginate double-layer film with pH value indicating effect and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103181544A (en) * | 2011-12-30 | 2013-07-03 | 深圳劲创生物技术有限公司 | Stable anthocyanidin prepared by novel membrane separation technology and method |
| CN107149147A (en) * | 2017-06-28 | 2017-09-12 | 华南理工大学 | A kind of preparation method of anthocyanidin microcapsules |
| CN110606996A (en) * | 2019-10-24 | 2019-12-24 | 闽南师范大学 | Color indicating type food preservative film and preparation method thereof |
| CN111557443A (en) * | 2020-05-19 | 2020-08-21 | 安徽大学 | Preparation method of grape seed procyanidin sustained-release microcapsule |
| WO2020211786A1 (en) * | 2019-04-17 | 2020-10-22 | 武汉轻工大学 | Microencapsulation method for improving stability of anthocyanin, product therefrom and use thereof |
| CN112409615A (en) * | 2020-11-20 | 2021-02-26 | 安阳工学院 | Preservative film containing peanut coat procyanidine inclusion compound and preparation method thereof |
| CN112920468A (en) * | 2021-01-26 | 2021-06-08 | 江南大学 | Anthocyanin-based freshness indication label and preparation method thereof |
-
2021
- 2021-09-16 CN CN202111088373.5A patent/CN114381042A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103181544A (en) * | 2011-12-30 | 2013-07-03 | 深圳劲创生物技术有限公司 | Stable anthocyanidin prepared by novel membrane separation technology and method |
| CN107149147A (en) * | 2017-06-28 | 2017-09-12 | 华南理工大学 | A kind of preparation method of anthocyanidin microcapsules |
| WO2020211786A1 (en) * | 2019-04-17 | 2020-10-22 | 武汉轻工大学 | Microencapsulation method for improving stability of anthocyanin, product therefrom and use thereof |
| CN110606996A (en) * | 2019-10-24 | 2019-12-24 | 闽南师范大学 | Color indicating type food preservative film and preparation method thereof |
| CN111557443A (en) * | 2020-05-19 | 2020-08-21 | 安徽大学 | Preparation method of grape seed procyanidin sustained-release microcapsule |
| CN112409615A (en) * | 2020-11-20 | 2021-02-26 | 安阳工学院 | Preservative film containing peanut coat procyanidine inclusion compound and preparation method thereof |
| CN112920468A (en) * | 2021-01-26 | 2021-06-08 | 江南大学 | Anthocyanin-based freshness indication label and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| DANFEI LIU等: "A colorimetric film based on polyvinyl alcohol/sodium carboxymethyl cellulose incorporated with red cabbage anthocyanin for monitoring pork freshness", 《FOOD PACKAGING AND SHELF LIFE》 * |
| 单冠程 等: "微胶囊包埋机制备花青素微胶囊 工艺研究" * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114989465A (en) * | 2022-06-09 | 2022-09-02 | 东北农业大学 | Preparation method of sodium alginate-purple sweet potato peel anthocyanin intelligent indicating film for monitoring freshness of chicken |
| CN115743924A (en) * | 2022-12-07 | 2023-03-07 | 太原理工大学 | Chitosan-sodium alginate double-layer film with pH value indicating effect and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN114381042A (en) | Bio-based food freshness indicating film and preparation method thereof | |
| CN110184222B (en) | Bdellovibrio bacteriovorus freeze-dried powder preparation and application thereof | |
| CN106883465B (en) | Preparation method of chitosan composite preservative film | |
| CN112409615A (en) | Preservative film containing peanut coat procyanidine inclusion compound and preparation method thereof | |
| CN108048349B (en) | Preparation method and application of lactobacillus paracasei N1115 embedded bacteria powder | |
| CN110343272A (en) | A kind of bacteria cellulose nanofiber enhancing konjac glucomannan edible film and preparation method thereof | |
| CN102153677B (en) | Agar and preparation method thereof | |
| CN115109421B (en) | Functional composite film containing roxburgh rose leaf extract, and preparation method and application thereof | |
| Wu et al. | Fabrication of multifunctional ethyl cellulose/gelatin-based composite nanofilm for the pork preservation and freshness monitoring | |
| CN110746659A (en) | Natural preservative film and preparation method thereof | |
| CN114573846B (en) | Preparation method of soybean protein antibacterial biological film with high mechanical strength | |
| CN107873734B (en) | Biological mildew preventive and preparation method thereof | |
| CN112029297B (en) | Method for preparing antibacterial and antioxidant packaging film by using eggshell membrane enzymolysis peptide composite soybean protein | |
| CN110625720B (en) | Application of dehydroabietylamine (substituted) benzaldehyde Schiff base derivative | |
| CN116949029A (en) | Pectin with different esterification degrees as well as W/O/W type lactobacillus plantarum L3 microcapsule wall material, preparation method and application thereof | |
| CN114605714A (en) | Edible wood frog collagen packaging film and preparation method thereof | |
| CN114854075A (en) | Special fresh-keeping breathing film for fruits and vegetables and preparation method thereof | |
| CN115215949A (en) | Sodium hyaluronate and purification method thereof | |
| CN113621152A (en) | Processing method of edible antioxidant film | |
| CN113080251A (en) | Edible composite coating material and preparation method thereof | |
| CN108719740A (en) | A kind of antimicrobial antistaling agent and preparation method thereof | |
| CN116574286B (en) | Antibacterial preservative film and preparation method thereof | |
| CN115193350B (en) | Method for microencapsulating lactobacillus in low pH value fruit juice | |
| CN112980904B (en) | Method for preparing tussah pupa oligomeric chitosan by using enzymatic method | |
| CN115232367B (en) | Nanocellulose-based antibacterial anti-oxidation hydrophobic film and preparation method and application thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20220422 |