CN114591541B - Anti-corrosion preservative film, preparation method and application thereof - Google Patents
Anti-corrosion preservative film, preparation method and application thereof Download PDFInfo
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- CN114591541B CN114591541B CN202210226281.7A CN202210226281A CN114591541B CN 114591541 B CN114591541 B CN 114591541B CN 202210226281 A CN202210226281 A CN 202210226281A CN 114591541 B CN114591541 B CN 114591541B
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- 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
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- 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
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- 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
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K5/00—Use of organic ingredients
- C08K5/04—Oxygen-containing compounds
- C08K5/05—Alcohols; Metal alcoholates
- C08K5/053—Polyhydroxylic alcohols
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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
- C08K5/04—Oxygen-containing compounds
- C08K5/13—Phenols; Phenolates
- C08K5/134—Phenols containing ester groups
- C08K5/1345—Carboxylic esters of phenolcarboxylic acids
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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
- 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
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- 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 invention discloses an antiseptic preservative film, a preparation method and application thereof, and belongs to the technical field of food industry biology. The preservative film disclosed by the invention comprises the following components in parts by mass: 0.5 to 4 portions of sodium alginate, 0.5 to 4 portions of chitosan, 0.3 to 1 portion of chlorogenic acid and 0.5 to 2 portions of glycerol. Compared with the traditional chitosan-sodium alginate film, the preservative film prepared by the invention has better antibacterial effect, mechanical property and gas barrier property, and can be used for keeping fruits and vegetables fresh.
Description
Technical Field
The invention belongs to the technical field of food industry biology, and particularly relates to an antiseptic preservative film, and a preparation method and application thereof.
Background
The traditional petroleum-based material film has the advantages of low price, good physical properties and the like, but the preservative films made of petrochemical products such as Polyethylene (PE), polyvinyl chloride (PVE) and the like are very difficult to degrade, and a large amount of harmful gas is generated by burning, so that the environment is greatly harmed. Therefore, the green preservative film made of natural degradable materials and even edible materials becomes an important direction for food preservation. The green degradable materials are degradable biological macromolecules such as proteins, polysaccharides, lipids and the like, and the macromolecules are subjected to intramolecular or intermolecular interaction through a certain processing mode so as to prepare a film.
The most widely used natural degradable film at present is chitosan-sodium alginate film. Chitosan is a chitin N-deacetylated product, has the characteristics of no toxicity, degradability, biological versatility, biocompatibility and the like, has good antibacterial ability, and is widely applied to the field of food antibacterial preservation. However, chitosan has poor mechanical properties, poor gas barrier properties and no water resistance, which limits its application and makes it unable to be used independently as a packaging material. The chitosan structure contains abundant amino groups, so that the chitosan structure can generate a crosslinking reaction with the carboxyl of the sodium alginate, and the chitosan-sodium alginate film can be prepared by utilizing the characteristic. However, the chitosan-sodium alginate film still has certain defects in performance, such as insufficient mechanical strength, poor antibacterial and antiseptic effects, poor oxygen and water blocking performance and the like, which limits the application of the chitosan-sodium alginate film in food packaging to a certain extent. Therefore, the improvement of the antiseptic and antibacterial effect, the mechanical property, the gas barrier property and the like of the chitosan-sodium alginate film is an important subject and has practical significance.
Disclosure of Invention
In order to overcome the defects in the prior art, the invention utilizes chlorogenic acid to improve the antiseptic and antibacterial effect, the mechanical property and the gas barrier property of the chitosan-sodium alginate film, and obtains a novel antiseptic preservative film on the basis, wherein the antiseptic preservative film comprises the following components in parts by mass: 0.5 to 4 portions of sodium alginate, 0.5 to 4 portions of chitosan, 0.3 to 1 portion of chlorogenic acid and 0.5 to 2 portions of glycerol.
In one technical scheme, the preservative film comprises the following components in parts by mass: 2 parts of sodium alginate, 2 parts of chitosan, 0.6 part of chlorogenic acid and 2 parts of glycerol.
The invention provides a preparation method of the preservative film, which comprises the following specific steps:
and (3) dissolving chitosan in an acetic acid solution to obtain a chitosan solution. Dissolving sodium alginate in water to obtain sodium alginate solution. Glycerin was added to the chitosan solution and sodium alginate solution, respectively. Dissolving chlorogenic acid in chitosan solution to obtain chitosan-chlorogenic acid mixed solution. Drying the chitosan-chlorogenic acid mixed solution, then pouring a sodium alginate solution to obtain a chitosan-chlorogenic acid-sodium alginate membrane solution, and drying the membrane solution to obtain the preservative film.
In the above preparation method, the acetic acid solution refers to an aqueous solution of acetic acid, the concentration of which is 2%, V/V. In the present invention, acetic acid may assist the chitosan to dissolve faster and better.
In the above production method, the mass-to-volume ratio of the chitosan to the acetic acid solution is 0.5 to 4 (g/mL), preferably 2.
In the above production method, the mass-to-volume ratio of sodium alginate to water is 0.5 to 4 (g/mL), preferably 2.
In the above preparation method, the amounts of glycerol added to the chitosan solution and the sodium alginate solution are preferably equal.
In the preparation method, the drying treatment is selected from hot air circulation drying at 50 ℃.
The preservative film prepared by the method can be used for preserving fruits or vegetables.
Compared with a chitosan-sodium alginate film, the preservative film prepared by the method has better antibacterial effect, mechanical property and gas barrier property. The technical effect of the preservative film is obtained after chlorogenic acid is added, so that the invention also provides an application of the chlorogenic acid, and the chlorogenic acid is used for improving the antibacterial effect, the mechanical property and the gas barrier property of the chitosan-sodium alginate film.
The invention has the beneficial effects that:
compared with the traditional chitosan-sodium alginate film, the preservative film prepared by the invention has better antibacterial effect, mechanical property and gas barrier property.
Drawings
FIG. 1 is a preservative wrap film prepared in example 1;
FIG. 2 is a Fourier transform infrared spectroscopy analysis chart;
FIG. 3 is a graph comparing tensile breaking rates of different plastic wrap films;
FIG. 4 is a graph comparing the water vapor transmission rate and the oxygen transmission rate of different plastic wrap films;
fig. 5 is a graph comparing the preservation effect of grapes.
Detailed Description
The terms used in the present invention have generally the meanings that are commonly understood by those of ordinary skill in the art, unless otherwise specified. The present invention is described in further detail below with reference to specific examples and data. The following examples are intended to illustrate the invention, but not to limit the scope of the invention in any way.
Example 1
The preparation method of the preservative film (chitosan-chlorogenic acid-sodium alginate film) comprises the following steps:
2g of chitosan powder is weighed and slowly added into 100mL of acetic acid solution (with the concentration of 2 percent and the V/V) under the action of a magnetic stirrer, and the stirring is continued for 1h to obtain the chitosan solution. Weighing 2g of sodium alginate powder, and dissolving in 100mL of ultrapure water under the action of a magnetic stirrer to obtain a sodium alginate solution. Under the action of a magnetic stirrer, 1g of glycerol is respectively added into the chitosan solution and the sodium alginate solution. 0.6g of chlorogenic acid powder is weighed and added into the chitosan solution under the action of a magnetic stirrer to obtain a chitosan-chlorogenic acid mixed solution. And (2) pouring 25mL of chitosan-chlorogenic acid mixed solution into a 150mm disposable flat plate, performing hot air circulation drying treatment at 50 ℃ for 1 hour, then pouring 25mL of sodium alginate solution to obtain chitosan-chlorogenic acid-sodium alginate membrane liquid, performing hot air circulation drying treatment at 50 ℃ until the membrane liquid is completely dried, and cooling to obtain the preservative film.
As shown in figure 1, the preservative film prepared by the embodiment can form a film well by using chitosan and sodium alginate in the presence of chlorogenic acid, and the film has good flexibility, strength and smoothness through sensory evaluation.
Comparative example 1
The preparation method of the chitosan-sodium alginate film comprises the following steps:
2g of chitosan powder is weighed and slowly added into 100mL of acetic acid solution (with the concentration of 2 percent and the V/V) under the action of a magnetic stirrer, and the stirring is continued for 1h to obtain the chitosan solution. Weighing 2g of sodium alginate powder, and dissolving in 100mL of ultrapure water under the action of a magnetic stirrer to obtain a sodium alginate solution. Under the action of a magnetic stirrer, 1g of glycerol is added into the chitosan solution and the sodium alginate solution respectively. And (3) pouring 25mL of chitosan solution into a disposable flat plate with the thickness of 150mm, performing hot air circulation drying treatment at 50 ℃ for 1 hour, then pouring 25mL of sodium alginate solution to obtain chitosan-sodium alginate membrane liquid, performing hot air circulation drying treatment at 50 ℃ until the chitosan-sodium alginate membrane liquid is completely dried, and cooling to obtain the chitosan-sodium alginate membrane.
(I) determination of bacteriostatic effect of chitosan-chlorogenic acid
1. Test strains
The test strains were 7 common food-borne pathogenic bacteria, among which, escherichia coli (ATCC 8739), staphylococcus aureus (ATCC 6538), yersinia enterocolitica (ATCC 23715), shigella (ATCC 25931), escherichia coli O157: h7 (ATCC 43895) and listeria monocytogenes (ATCC 17114) were purchased from American Type Culture Collection (ATCC); salmonella enteritidis (CICC 21482) was purchased from the Industrial microbial culture Collection (CICC).
2. Test sample
The test samples, 11 in total, were specifically: (1) the chitosan solution of example 1; (2) Adding a mixed solution of four kinds of chitosan-chlorogenic acid formed by adding 4mg, 6mg, 8mg and 10mg of chlorogenic acid into 1mL of chitosan solution in example 1 respectively; (3) Adding four chlorogenic acid solutions formed by 4mg, 6mg, 8mg and 10mg of chlorogenic acid into 1mL of sterile water respectively; (4) gentamicin (positive control); (5) sterile water (negative control).
3. Test method
And (4) measuring the antibacterial ability by adopting a bacteriostatic ring method. The above 7 kinds of bacteria were prepared respectively to have a concentration of 10 5 And (3) CFU/mL bacterial suspension, respectively adding 700 mu L bacterial suspension into 100mL melted LB agar culture medium to obtain bacterial liquid, respectively pouring 40mL bacterial liquid onto a flat plate to obtain 7 bacterial-containing flat plates, cooling and solidifying, and punching by using an 8mm puncher. 200. Mu.L of the above test sample was added to each well. Culturing according to the growth time and temperature of different bacteria, and measuring the diameter of the inhibition zone. Among them, escherichia coli (ATCC 8739), staphylococcus aureus (ATCC 6538), yersinia enterocolitica (ATCC 23715), shigella (ATCC 25931), escherichia coli O157: h7 (ATCC 43895), salmonella enteritidis (CICC 21482) was cultured at 37 ℃ for 10 hours, and Listeria monocytogenes (ATCC 17114) was cultured at 37 ℃ for 16 hours.
The diameters of inhibition zones of various pathogenic bacteria in different sample groups are shown in table 1.
TABLE 1
As shown in Table 1, chlorogenic acid has no obvious bacteriostatic activity at 4-10 mg/mL. Compared with single chitosan, the antibacterial activity of the chitosan-chlorogenic acid mixed solution is obviously enhanced (P is less than 0.05) when the final concentration of chlorogenic acid is higher than 6mg/mL, which indicates that the chitosan and the chlorogenic acid can play a synergistic enhanced antibacterial effect together, and the antibacterial activity is not obviously different (P is more than 0.05) when the final concentration of the chlorogenic acid is 4 mg/mL. Although the antibacterial activity of the chitosan-chlorogenic acid membrane liquid shows an increasing phenomenon when the final concentration of the chlorogenic acid is 6, 8 and 10mg/mL, the enhancement range is not too large, and the final concentration of the chlorogenic acid is preferably 6mg/mL in view of cost.
(II) chitosan-chlorogenic acid-sodium alginate antibacterial effect determination
1. Testing strains
The test strains were 7 common food-borne pathogenic bacteria, among which, escherichia coli (ATCC 8739), staphylococcus aureus (ATCC 6538), yersinia enterocolitica (ATCC 23715), shigella (ATCC 25931), escherichia coli O157: h7 (ATCC 43895) and listeria monocytogenes (ATCC 17114) were purchased from American Type Culture Collection (ATCC); salmonella enteritidis (CICC 21482) was purchased from the Industrial microorganism culture Collection (CICC).
2. Test sample
The test samples, total 5, specifically: (1) the sodium alginate solution of example 1; (2) the chitosan-sodium alginate membrane solution in the comparative example 1; (3) Chitosan-chlorogenic acid-sodium alginate membrane solution of example 1; (4) gentamicin (positive control); (5) sterile water (negative control).
3. Test method
And (4) measuring the antibacterial ability by adopting a bacteriostatic ring method. The above 7 kinds of bacteria were prepared to have a concentration of 10 5 And (3) CFU/mL bacterial suspension, respectively adding 700 mu L diluted bacterial liquid into 100mL melted LB agar culture medium to obtain bacterial liquid, respectively pouring 40mL bacterial liquid onto a flat plate to obtain 7 bacterial flat plates, cooling and solidifying, and punching by using a 8mm puncher. 200. Mu.L of the above test sample was added to each well. Culturing according to the growth time and temperature of different bacteria, and measuring the diameter of the inhibition zone. Among them, escherichia coli (ATCC 8739), staphylococcus aureus (ATCC 6538), yersinia enterocolitica (ATCC 23715), shigella (ATCC 25931), escherichia coli O157: h7 (ATCC 43895), salmonella enteritidis (CICC 21482) was cultured at 37 ℃ for 10 hours, and Listeria monocytogenes (ATCC 17114) was cultured at 37 ℃ for 16 hours.
The diameters of the inhibition zones of various pathogenic bacteria in different sample groups are shown in table 2.
TABLE 2
As shown in Table 2, compared with the chitosan-sodium alginate membrane solution, the antibacterial activity of the chitosan-sodium alginate-chlorogenic acid membrane solution is remarkably enhanced (p is less than 0.05). Pure water or sodium alginate has no bacteriostatic activity.
(III) structural reaction of Membrane Components
In order to examine the structural reaction among membrane components, chlorogenic acid, chitosan-sodium alginate film-chlorogenic acid film, chitosan solution, sodium alginate solution, and chitosan-chlorogenic acid solution were respectively tested by Fourier transform infrared spectroscopy with a scanning range of 4,000-500cm -1 And is equipped with an Attenuated Total Reflectance (ATR) accessory.
The test result is shown in FIG. 2, compared with chitosan, the chitosan-chlorogenic acid is 1595cm -1 There is no peak. 1595cm -1 The band of (A) was caused by N-H vibration of primary ammonium, indicating NH on the chitosan chain in the chitosan-chlorogenic acid polymer 2 A reaction occurs to convert the primary amine to a secondary amine; 1420cm -1 And 1320cm -1 The peak at (A) is reduced due to-COOH of phenolic acid and-NH of chitosan 3 Amidation occurs. 1730cm of chitosan and chlorogenic acid -1 There was no peak indicating that-COOH of chlorogenic acid and-OH of chitosan did not form an ester bond. In the data of chitosan-sodium alginate-chlorogenic acid, chlorogenic acid 1200-1300cm is present -1 Characteristic peak of (a) and C-C, C-O stretching vibration.
(IV) mechanical Property measurement
The tensile properties of the preservative film of example 1 and the preservative film of comparative example 1 were measured according to the national standard "determination of tensile properties of plastics" (GB/T1040.3-2006). The film was cut into a strip having a length of 12cm and a width of 2cm using a tool, and the strip was clamped with a jig of a universal tensile testing machine. The initial clamping distance was set at 50mm and the drawing speed was set at 20mm/min. For each class group, 3 replicates were measured. The tensile elongation at break is calculated according to the formula: EB = [ (L1-L0)/L0 ] × 100%. Meanwhile, the thickness of the film was measured using a micrometer screw.
The test result is shown in fig. 3, the tensile elongation at break of the chitosan-sodium alginate-chlorogenic acid film is 18.98%, while the tensile elongation at break of the chitosan-sodium alginate film without chlorogenic acid is only 10.15%, and by comparison, the tensile elongation at break of the preservative film containing chlorogenic acid is significantly better than that of the preservative film without chlorogenic acid (p is less than 0.05). The thickness of the two films is 0.09mm measured by a micrometer screw gauge, and no obvious difference exists.
(V) Water vapor Transmission Rate and oxygen Transmission Rate test
The water vapor permeameter and the oxygen permeameter are selected to measure the permeability of the preservative film of the example 1 and the preservative film of the comparative example 1. The film was cut with a tool, and measured in a water vapor permeameter and an oxygen permeameter, respectively, to determine the water vapor transmission rate and the oxygen transmission rate.
The test result is shown in fig. 4, compared with the chitosan and sodium alginate film, the film added with chlorogenic acid has significantly reduced water vapor transmission rate and oxygen transmission rate (p is less than 0.05), which indicates that the film can effectively block the transmission of water and oxygen, thereby playing the role of preservation and freshness preservation.
(VI) freshness-retaining Property test
Selecting fresh grapes which are not damaged, have plump fruits, are not rotten and basically have consistent colors and sizes for experiments, and purchasing the grapes in the same batch. The grapes were randomly divided into 3 groups of 12 grains each. Respectively comprises an uncoated membrane group, a coated chitosan-sodium alginate membrane group and a coated preservative film group described in the embodiment 1.
Placing 3 groups of grapes into trays respectively, and coating the grapes with corresponding films of the groups respectively to seal the grapes; then the grapes are stored at room temperature for 6d and then taken out, and the preservation results of the grapes in each group are shown in figure 5. Sensory evaluation was performed on 3 groups of samples (scoring table refer to table 3) separately, and the average was repeated three times.
TABLE 3
| Score of | Color | Smell(s) | Degree of fullness | Wilting | Shelf life |
| 9-10 | Bright color and luster | Fragrant fruit incense | Full fruit | Without wilting | 6 days |
| 6-8 | Slight dullness | Slight fruity incense | Slight wrinkles | Slight wilting | 5 days |
| 3-5 | Dim and light | Putrefactive odor | Fold of | Wilting | 4 days |
| 0-2 | Severe dullness | Severe putrefactive odor | Severe wrinkling | Severe wilting | 3 days |
The sensory evaluation results are shown in Table 4.
TABLE 4
| Different treatment groups | Color | Smell(s) | Degree of fullness | Wilting | Shelf life |
| Uncoated film | 3.67 | 3.33 | 3.67 | 3.33 | 3.33 |
| CS + SA film | 5.33 | 5 | 4.67 | 5 | 6 |
| CS + SA + CA membranes | 9.33 | 9.67 | 9.67 | 10 | 10 |
As can be seen from fig. 5 and table 4, the preservative film of the present invention has a good preservative effect on grapes, is superior to non-coated films and chitosan-sodium alginate films in color, smell, fullness, wilting degree, etc., and has a significantly prolonged shelf life.
While the invention has been described with reference to a preferred embodiment, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted for elements thereof without departing from the scope of the invention. However, any simple modification, equivalent change and modification of the above embodiments according to the technical essence of the present invention are within the protection scope of the technical solution of the present invention.
Claims (4)
1. The application of chlorogenic acid in improving the tensile elongation at break of the chitosan-sodium alginate film;
the preparation method of the film comprises the following steps:
dissolving 0.5-4 parts of chitosan in 2% acetic acid solution to obtain chitosan solution; dissolving 0.5-4 parts of sodium alginate in water to obtain a sodium alginate solution; respectively adding 0.5-2 parts of glycerol into the chitosan solution and the sodium alginate solution in equal amount; dissolving 0.3-1 part of chlorogenic acid in a chitosan solution to obtain a chitosan-chlorogenic acid mixed solution; drying the chitosan-chlorogenic acid mixed solution, then pouring a sodium alginate solution to obtain a chitosan-chlorogenic acid-sodium alginate membrane solution, and drying the membrane solution to obtain the membrane;
the mass volume ratio of the chitosan to the acetic acid solution is 0.5-4; the mass volume ratio of the sodium alginate to the water is 0.5-4.
2. The use according to claim 1, wherein the mass to volume ratio of chitosan to acetic acid solution is 2.
3. The use as claimed in claim 1, wherein the mass to volume ratio of sodium alginate to water is 2.
4. Use according to claim 1, characterized in that the drying treatment is selected from hot air circulation drying at 50 ℃.
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| CN108586828A (en) * | 2018-04-10 | 2018-09-28 | 南京农业大学 | A kind of Compound Edible Coating for Preservation and its preparation method and application |
| CN113929974A (en) * | 2021-09-16 | 2022-01-14 | 惠州学院 | Cirsium setosum chlorogenic acid preservative film and application thereof in fruit and vegetable preservation |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108586828A (en) * | 2018-04-10 | 2018-09-28 | 南京农业大学 | A kind of Compound Edible Coating for Preservation and its preparation method and application |
| CN113929974A (en) * | 2021-09-16 | 2022-01-14 | 惠州学院 | Cirsium setosum chlorogenic acid preservative film and application thereof in fruit and vegetable preservation |
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| 壳聚糖/海藻酸钠可食性保鲜膜的研究进展;王盛东等;《广东化工》;20200815;第47卷(第15期);第81-82页 * |
| 酚酸-壳聚糖食品包装复合膜制备及性能研究;胡飞;《中国优秀硕士学位论文全文数据库 工程科技I辑》;20210315(第3期);第8-19页 * |
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