CN116874890B - Antibacterial preservative film based on konjak glucomannan and preparation method thereof - Google Patents
Antibacterial preservative film based on konjak glucomannan and preparation method thereof Download PDFInfo
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- CN116874890B CN116874890B CN202310778741.1A CN202310778741A CN116874890B CN 116874890 B CN116874890 B CN 116874890B CN 202310778741 A CN202310778741 A CN 202310778741A CN 116874890 B CN116874890 B CN 116874890B
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- 230000002335 preservative effect Effects 0.000 title claims abstract description 82
- 239000003755 preservative agent Substances 0.000 title claims abstract description 81
- 229920002752 Konjac Polymers 0.000 title claims abstract description 73
- 235000010485 konjac Nutrition 0.000 title claims abstract description 72
- 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 title claims abstract description 59
- 229920002581 Glucomannan Polymers 0.000 title claims abstract description 59
- 229940046240 glucomannan Drugs 0.000 title claims abstract description 59
- 230000000844 anti-bacterial effect Effects 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 239000002994 raw material Substances 0.000 claims abstract description 21
- 239000000341 volatile oil Substances 0.000 claims description 43
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims description 36
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- 235000008397 ginger Nutrition 0.000 claims description 20
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 18
- 238000001035 drying Methods 0.000 claims description 18
- 239000000243 solution Substances 0.000 claims description 18
- 238000003756 stirring Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
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- 238000000576 coating method Methods 0.000 claims description 9
- 239000007864 aqueous solution Substances 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 6
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 5
- 239000012153 distilled water Substances 0.000 claims description 5
- 239000011521 glass Substances 0.000 claims description 5
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- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 7
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- 238000009472 formulation Methods 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 230000004888 barrier function Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000004310 lactic acid Substances 0.000 description 4
- 235000014655 lactic acid Nutrition 0.000 description 4
- 230000003020 moisturizing effect Effects 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 102000006395 Globulins Human genes 0.000 description 3
- 108010044091 Globulins Proteins 0.000 description 3
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
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- SEOVTRFCIGRIMH-UHFFFAOYSA-N indole-3-acetic acid Chemical group C1=CC=C2C(CC(=O)O)=CNC2=C1 SEOVTRFCIGRIMH-UHFFFAOYSA-N 0.000 description 2
- 239000011812 mixed powder Substances 0.000 description 2
- SOQBVABWOPYFQZ-UHFFFAOYSA-N oxygen(2-);titanium(4+) Chemical compound [O-2].[O-2].[Ti+4] SOQBVABWOPYFQZ-UHFFFAOYSA-N 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
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- 238000010521 absorption reaction Methods 0.000 description 1
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
-
- 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
-
- 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
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2489/00—Characterised by the use of proteins; Derivatives thereof
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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
- C08J2491/00—Characterised by the use of oils, fats or waxes; Derivatives thereof
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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
-
- 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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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Manufacturing & Machinery (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Organic Chemistry (AREA)
- Medicinal Chemistry (AREA)
- Health & Medical Sciences (AREA)
- General Chemical & Material Sciences (AREA)
- Materials Engineering (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses an antibacterial preservative film based on konjak glucomannan and a preparation method thereof, which belong to the field of preservative film preparation. The raw materials can cooperate with each other, so that the preservative film has good antibacterial and preservative properties, and meanwhile, the mechanical properties and storage stability of the preservative film are ensured, and the preservative film has a wide application prospect.
Description
Technical Field
The invention belongs to the technical field of preservative films, and particularly relates to an antibacterial preservative film based on konjak glucomannan and a preparation method thereof.
Background
The preservative film is a film material for packaging and preserving food, and has the main functions of prolonging the preservation period of the food and preventing the food from spoiling. Conventional plastic wrap is generally made of plastic materials, however, with the attention of people to environmental protection and sustainable development, searching for alternative plastic materials has become an urgent task.
Konjac glucomannan, a natural plant extract, has been found to have a range of desirable properties that make it a potential candidate for alternative plastic materials. First, konjac glucomannan has high strength and flexibility, and can provide good physical properties, so that the konjac glucomannan can adapt to food packaging requirements of different shapes and sizes. And secondly, the konjak glucomannan has good air permeability and moisture barrier property, and can effectively slow down the loss of moisture and oxidation reaction in food, thereby prolonging the fresh-keeping period of the food.
But compared with the traditional plastic film, the konjak glucomannan preservative film has poorer mechanical properties including tensile strength, tear resistance and the like. This can lead to the plastic wrap to break or warp easily in the use, influences its fresh-keeping effect, and simultaneously, konjaku glucomannan is sensitive to moisture, and easy moisture absorption leads to the performance of plastic wrap to descend, and under high humidity environment, the plastic wrap can become the pasting, loses original physical properties and stability, and then difficult storage.
Disclosure of Invention
This section is intended to outline some aspects of embodiments of the application and to briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section as well as in the description of the application and in the title of the application, which may not be used to limit the scope of the application.
The present invention has been made in view of the above and/or problems occurring in the prior art.
Therefore, the invention aims to overcome the defects in the prior art and provide the antibacterial preservative film based on konjac glucomannan.
In order to solve the technical problems, the invention provides the following technical scheme: the raw materials of the preservative film comprise konjak glucomannan, nisin, chitosan, cinnamon essential oil and ginger essential oil.
As a preferable scheme of the konjak glucomannan-based antibacterial preservative film, the invention comprises the following steps: the weight portions of the konjak glucomannan are 40 to 60 portions, the nisin is 20 to 30 portions, the chitosan is 20 to 30 portions, the cinnamon essential oil is 5 to 7 portions, and the ginger essential oil is 4 to 6 portions.
The invention further aims to overcome the defects in the prior art and provide a preparation method of the antibacterial preservative film based on konjac glucomannan.
In order to solve the technical problems, the invention provides the following technical scheme: comprising the steps of (a) a step of,
Dissolving konjac glucomannan in distilled water, stirring and centrifuging to obtain supernatant to obtain konjac glucomannan water solution;
dissolving nisin in dilute hydrochloric acid, and stirring to obtain nisin solution;
Mixing the konjak glucan water solution and the nisin solution, sequentially adding chitosan, cinnamon essential oil and ginger essential oil, stirring, adjusting pH, and concentrating in vacuum to obtain thick liquid;
and (3) coating the thick liquid on a high-temperature-resistant glass plate, and drying and cooling to obtain the konjak glucomannan-based antibacterial preservative film.
As a preferable scheme of the preparation method of the konjak glucomannan-based antibacterial preservative film, the invention comprises the following steps: the preparation method of the konjak glucomannan comprises the steps of,
Soaking and scrubbing konjak raw materials in hot water, soaking and peeling the konjak raw materials in sodium hydroxide solution, and sequentially drying, slicing, baking in sections, crushing and screening the peeled konjak raw materials to obtain konjak fine powder;
The konjak raw materials are selected, and the individual weight of the konjak raw materials is 1.0 Kg-1.5 Kg, so that the defects of insufficient fine powder maturity, small particles, low viscosity and the like exist due to the fact that the individual konjak raw materials are too small, the moisture content of the individual konjak raw materials is high, the energy consumption of a dryer can be increased, and the yield of fine powder can be influenced;
The peeled konjak is fished out, cleaned and poured onto a drying rack through a bailing net, and the surface of the konjak is dried through drying equipment on the drying rack, so that the situation that glucomannan swells when meeting water in the later period is avoided, and the drying time is 10-15 minutes;
Slicing after drying, putting the sliced konjak slices on a mesh belt type dryer, drying in a high, medium and low temperature three sections, crushing in a crushing and grinding type fine powder machine for 5-8 minutes, crushing the crushed and ground mixed powder, conveying and grading the crushed and ground mixed powder through air flow to separate out impurities such as starch, fiber and the like, and finally, obtaining crude fine powder, and sieving to remove a small amount of tubers with larger shapes, epidermis fragments, large fine powder particles which do not meet the requirements and a small amount of fine powder to obtain konjak fine powder;
dissolving konjak fine powder in absolute ethyl alcohol, grinding, filtering the ground liquid by using a centrifugal machine with a filter cloth bag, washing the obtained liquid by using absolute ethyl alcohol, drying and recovering ethyl alcohol to obtain the fine powder after impurity removal, namely konjak glucomannan.
As a preferable scheme of the preparation method of the konjak glucomannan-based antibacterial preservative film, the invention comprises the following steps: the drying temperature of the thick liquid after coating is 50-70 ℃.
As a preferable scheme of the preparation method of the konjak glucomannan-based antibacterial preservative film, the invention comprises the following steps: the cooling time of the thick liquid after thick drying is 5-7 h.
As a preferable scheme of the preparation method of the konjak glucomannan-based antibacterial preservative film, the invention comprises the following steps: the sectional baking is three-section baking, wherein the first stage is baking at 65 ℃ for 1-2 h, the second stage is baking at 55-58 ℃ for 3-5 h, and the third stage is baking at 40-45 ℃ for 1-2 h.
As a preferable scheme of the preparation method of the konjak glucomannan-based antibacterial preservative film, the invention comprises the following steps: the solid-to-liquid ratio of the konjak glucan water solution is 1:5-10, and the solid-to-liquid ratio of the nisin solution is 1:5-10.
As a preferable scheme of the preparation method of the konjak glucomannan-based antibacterial preservative film, the invention comprises the following steps: the pH value is adjusted to 9-11 by NaOH.
As a preferable scheme of the preparation method of the konjak glucomannan-based antibacterial preservative film, the invention comprises the following steps: the vacuum concentration is carried out, wherein the concentration pressure is 900-1000 Pa, and the concentration time is 1-5 h.
The invention has the beneficial effects that:
(1) The invention designs a new preservative film formula based on konjak glucomannan, wherein the konjak glucomannan is compounded with chitosan, has good moisturizing performance and barrier performance, can effectively slow down the loss of moisture in preserved food, keeps the humidity of the food, and prolongs the preservation period of the food; the lactic acid bacteria chain globulin has excellent antibacterial performance, can replace nano materials in the prior art, effectively delays food deterioration and putrefaction, does not harm human bodies, and has the oxidation resistance of cinnamon essential oil and ginger essential oil, can inhibit oxidation reaction in food, reduce oxidative damage of food and delay food deterioration.
(2) The selected raw materials can cooperate with each other, so that the mechanical property and the storage stability of the preservative film are ensured while the good antibacterial preservative performance of the preservative film is ensured, and the active ingredients in the cinnamon essential oil and the ginger essential oil selected by the invention can interact with chitosan, so that the interface binding force is improved, and a protective layer can be formed after the nisin and the chitosan are compounded, so that oxygen and moisture are blocked, and the self stability of the preservative film is further improved.
(3) The invention takes natural extracts of konjak glucomannan, nisin, chitosan, cinnamon essential oil, ginger essential oil and the like as raw materials, does not contain harmful chemical substances, has no toxic or side effect on human bodies, is safe and reliable, has good degradability, and can be quickly decomposed after being used, thereby reducing the pollution to the environment.
Detailed Description
In order that the above-recited objects, features and advantages of the present invention will become more apparent, a more particular description of the invention will be rendered by reference to specific embodiments thereof which are illustrated in the appended drawings.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways other than those described herein, and persons skilled in the art will readily appreciate that the present invention is not limited to the specific embodiments disclosed below.
Further, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic can be included in at least one implementation of the invention. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.
The raw materials used in the invention are all commonly and commercially available in the field without special description;
measuring the tensile strength and the elongation at break of the preservative film by referring to GB/T13022-1991;
Measuring oxygen permeability of the preservative film by referring to GB 1038-70;
the moisture permeability of the preservative film was measured with reference to GB 1037-88.
The antibacterial effect evaluation was performed with reference to the following method:
Cutting the preservative film to a proper size, placing the preservative film in a culture medium, spraying a common bacterial spore suspension, culturing for five weeks, measuring the colony number in the culture medium, comparing with blank treatment, and calculating the antibacterial efficiency.
Example 1
The embodiment provides a formula of an antibacterial preservative film based on konjak glucomannan and a preparation method thereof, and the formula specifically comprises the following steps:
1) The raw materials are weighed according to the following weight portions:
50 parts of konjak glucomannan, 25 parts of nisin, 25 parts of chitosan, 6 parts of cinnamon essential oil and 5 parts of ginger essential oil;
2) Preparing a preservative film:
Dissolving 50 parts of konjak glucomannan in distilled water according to a solid-to-liquid ratio of 1:5, stirring and centrifuging to obtain supernatant fluid, and obtaining konjak glucomannan aqueous solution;
25 parts of nisin is dissolved in dilute hydrochloric acid according to a solid-to-liquid ratio of 1:5, and is stirred to obtain nisin solution;
mixing the konjak glucomannan aqueous solution and the nisin solution, sequentially adding 25 parts of chitosan, 6 parts of cinnamon essential oil and 5 parts of ginger essential oil, stirring, adjusting the pH of the mixed solution to 10 by NaOH, transferring into a vacuum concentration tank, and setting the concentration tank pressure to 950Pa and the concentration time to 3 hours to obtain thick liquid;
And (3) coating the thick liquid on a high-temperature-resistant glass plate, drying at 55 ℃ and naturally cooling for 6 hours to obtain the konjak glucomannan-based antibacterial preservative film.
Example 2
1) The raw materials are weighed according to the following weight portions:
40 parts of konjak glucomannan, 20 parts of nisin, 20 parts of chitosan, 5 parts of cinnamon essential oil and 4 parts of ginger essential oil;
2) Preparing a preservative film:
40 parts of konjak glucomannan is dissolved in distilled water according to a solid-to-liquid ratio of 1:5, and supernatant fluid is obtained by stirring and centrifugation, so that konjak glucomannan aqueous solution is obtained;
Dissolving 20 parts of nisin in dilute hydrochloric acid according to a solid-to-liquid ratio of 1:5, and stirring to obtain nisin solution;
Mixing the konjak glucomannan aqueous solution and the nisin solution, sequentially adding 20 parts of chitosan, 5 parts of cinnamon essential oil and 4 parts of ginger essential oil, stirring, adjusting the pH of the mixed solution to 9 by NaOH, transferring into a vacuum concentration tank, and setting the concentration tank pressure to 900Pa and the concentration time to 4 hours to obtain thick liquid;
and (3) coating the thick liquid on a high-temperature-resistant glass plate, drying at 50 ℃ and naturally cooling for 7 hours to obtain the konjak glucomannan-based antibacterial preservative film.
Example 3
1) The raw materials are weighed according to the following weight portions:
60 parts of konjak glucomannan, 30 parts of nisin, 30 parts of chitosan, 7 parts of cinnamon essential oil and 6 parts of ginger essential oil;
2) Preparing a preservative film:
60 parts of konjak glucomannan is dissolved in distilled water according to a solid-to-liquid ratio of 1:5, and supernatant fluid is obtained by stirring and centrifugation, so that konjak glucomannan aqueous solution is obtained;
30 parts of nisin is dissolved in dilute hydrochloric acid according to a solid-to-liquid ratio of 1:5, and is stirred to obtain nisin solution;
Mixing the konjak glucomannan aqueous solution and the nisin solution, sequentially adding 30 parts of chitosan, 7 parts of cinnamon essential oil and 6 parts of ginger essential oil, stirring, adjusting the pH of the mixed solution to 10 by NaOH, transferring into a vacuum concentration tank, and setting the concentration tank pressure to 1000Pa and the concentration time to 6 hours to obtain thick liquid;
and (3) coating the thick liquid on a high-temperature-resistant glass plate, drying at 60 ℃ and naturally cooling for 5 hours to obtain the konjak glucomannan-based antibacterial preservative film.
Comparative example 1
The comparative example is different from example 1 in that nisin is not added, nano titanium dioxide is used as a raw material formula, and the specific formula is as follows: 50 parts of konjak glucomannan, 25 parts of nano titanium dioxide, 25 parts of chitosan, 6 parts of cinnamon essential oil and 5 parts of ginger essential oil; the other preparation processes were the same as in example 1, to obtain a preservative film of this comparative example.
Comparative example 2
The comparative example differs from example 1 in that no chitosan was added and polylactic acid was used as the raw material formulation, the specific formulation was: 50 parts of konjak glucomannan, 25 parts of nisin, 25 parts of polylactic acid, 6 parts of cinnamon essential oil and 5 parts of ginger essential oil; the other preparation processes were the same as in example 1, to obtain a preservative film of this comparative example.
Comparative example 3
The comparative example differs from example 1 in that no essential oil is added, and the vitamin is used as an antioxidant as a raw material formula, and the specific formula is as follows: 50 parts of konjak glucomannan, 25 parts of nisin, 25 parts of polylactic acid, 6 parts of vitamin C and 5 parts of vitamin E; the other preparation processes were the same as in example 1, to obtain a preservative film of this comparative example.
The preservative films prepared in examples 1 to 3 and comparative examples 1 to 3 were subjected to performance evaluation tests, and the results are shown in Table 1.
Table 1 comparison of the properties of the preservative films prepared under different formulations
As can be seen from Table 1, the preservative film prepared by adopting the formula has excellent preservative and antibacterial properties and mechanical properties, and is realized by the mutual cooperation of the selected materials, and the preservative film is compounded with chitosan based on konjak glucomannan, has good moisturizing property and barrier property, and can effectively slow down the loss of moisture in the preserved food, keep the humidity of the food and prolong the preservation period of the food.
Meanwhile, chitosan can interact with active ingredients in the essential oil to generate a crosslinking reaction, and the interaction can enhance the interfacial binding force between the essential oil and the chitosan, so that the mechanical property of the material is improved; the chitosan can also act with the lactic acid bacteria streptococci to form an internal protective film, so that the waterproof performance of the preservative film is further improved, and the moisturizing effect is enhanced, thereby providing durable antibacterial protection and delaying the spoilage and bacterial growth of foods.
The lactic acid bacteria chain globulin has excellent antibacterial performance, can replace nano materials in the prior art, effectively delays food deterioration and putrefaction, does not harm human bodies, and the oxidation resistance of the cinnamon essential oil and the ginger essential oil can inhibit oxidation reaction in the food, reduce oxidative damage of the food, delay food deterioration, and further improve the antibacterial effect of the preservative film in cooperation with the cinnamon essential oil and the ginger essential oil.
Example 4
The present example was used to investigate the effect of different nisin addition amounts on the performance of the prepared preservative film, and was different from example 1 in that nisin addition amounts of 15 parts, 25 parts, and 35 parts were adjusted in the formulation, and the rest of the preparation process was the same as example 1, to obtain preservative films with different nisin contents, and performance tests were performed thereon, and the results are shown in table 2.
Table 2 comparison of the Properties of preservative films prepared with different nisin contents
As can be seen from table 3, the addition of nisin can significantly improve the bacteriostatic effect of the preservative film, but under the condition of high concentration of nisin, the mechanical properties can be adversely affected, while a proper amount of nisin can interact with other components to improve the flexibility and stretchability of the preservative film, and at the same time, too high nisin can also cause the preservative performance of the preservative film to be reduced and adversely affect the smell and taste of the food.
Example 5
The present example was used to investigate the effect of different chitosan addition amounts on the performance of the prepared preservative film, and was different from example 1 in that the addition amounts of chitosan in the formulation were adjusted to 15 parts, 25 parts, and 35 parts, and the other preparation processes were the same as example 1, to obtain preservative films with different chitosan contents, and performance tests were performed thereon, and the results are shown in table 3.
Table 3 comparison of the Properties of preservative films prepared with different Chitosan contents
As can be seen from table 3, in a certain range, increasing the chitosan content can obviously improve the mechanical strength and tensile property of the preservative film, so that the preservative film is more durable, but too high chitosan content can cause the hardness of the preservative film material to be increased, so that the preservative film material is fragile and brittle; meanwhile, the chitosan has certain antioxidant and antibacterial activities, and the antibacterial effect of the preservative film can be improved by adding a proper amount of chitosan, but excessive chitosan can interact with other antibacterial substances, so that the antibacterial activity of the antibacterial substances is inhibited.
Example 6
The present example was used to investigate the effect of the liquid coating temperature on the performance of the preservative film during the preparation process of the preservative film, and was different from example 1 in that the stability of the liquid coating was adjusted to 45 ℃, 55 ℃,65 ℃, and the other preparation processes were the same as example 1, so that the preservative films prepared at different temperatures were obtained, and the performance test was performed, and the results are shown in table 4.
Table 4 comparison of the properties of the prepared preservative films at different coating temperatures
It can be seen from table 4 that the drying temperature has a certain influence on the antibacterial property and mechanical property of the preservative film, the strength and rigidity of the preservative film can be improved by the proper temperature, and the excessive drying temperature can lead to water loss and shrinkage of the film material, so that the molecular structure in the film material is changed, the mechanical property is further influenced, the active ingredient in the preservative film is further influenced by the drying temperature, the release property of the active ingredient can be improved by the proper temperature, and the degradation of the active ingredient can be caused by the excessive temperature, so that the antibacterial effect is reduced.
In conclusion, the invention designs a novel preservative film formula based on the konjak glucomannan, and the konjak glucomannan and the chitosan are compounded, so that the preservative film has good moisturizing performance and barrier performance, can effectively slow down the loss of moisture in the preserved food, keep the humidity of the food and prolong the preservation period of the food; the lactic acid bacteria chain globulin has excellent antibacterial performance, can replace nano materials in the prior art, effectively delays food deterioration and putrefaction, does not harm human bodies, and has the oxidation resistance of cinnamon essential oil and ginger essential oil, can inhibit oxidation reaction in food, reduce oxidative damage of food and delay food deterioration.
The selected raw materials can cooperate with each other, so that the mechanical property and the storage stability of the preservative film are ensured while the good antibacterial preservative performance of the preservative film is ensured, and the active ingredients in the cinnamon essential oil and the ginger essential oil selected by the invention can interact with chitosan, so that the interface binding force is improved, and a protective layer can be formed after the nisin and the chitosan are compounded, so that oxygen and moisture are blocked, and the self stability of the preservative film is further improved.
The invention takes natural extracts of konjak glucomannan, nisin, chitosan, cinnamon essential oil, ginger essential oil and the like as raw materials, does not contain harmful chemical substances, has no toxic or side effect on human bodies, is safe and reliable, has good degradability, and can be quickly decomposed after being used, thereby reducing the pollution to the environment.
It should be noted that the above embodiments are only for illustrating the technical solution of the present invention and not for limiting the same, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that the technical solution of the present invention may be modified or substituted without departing from the spirit and scope of the technical solution of the present invention, which is intended to be covered in the scope of the claims of the present invention.
Claims (1)
1. An antibacterial preservative film based on konjak glucomannan is characterized in that: the antibacterial preservative film comprises the following raw materials in parts by weight;
The preparation method comprises the steps of,
Dissolving 50 parts of konjak glucomannan in distilled water according to a solid-to-liquid ratio of 1:5, stirring and centrifuging to obtain supernatant fluid, and obtaining konjak glucomannan aqueous solution;
25 parts of nisin is dissolved in dilute hydrochloric acid according to a solid-to-liquid ratio of 1:5, and is stirred to obtain nisin solution;
mixing the konjak glucomannan aqueous solution and the nisin solution, sequentially adding 25 parts of chitosan, 6 parts of cinnamon essential oil and 5 parts of ginger essential oil, stirring, adjusting the pH of the mixed solution to 10 by NaOH, transferring into a vacuum concentration tank, and setting the concentration tank pressure to 950Pa and the concentration time to 3 hours to obtain thick liquid;
And (3) coating the thick liquid on a high-temperature-resistant glass plate, drying at 55 ℃ and naturally cooling for 6 hours to obtain the konjak glucomannan-based antibacterial preservative film.
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| CN103319735A (en) * | 2013-06-06 | 2013-09-25 | 陕西科技大学 | Konjac glucomannan antibacterial preservative film |
| CN105801890A (en) * | 2016-04-14 | 2016-07-27 | 裴俊 | Method for preparing high-toughness konjac glucomannan preservative film |
| CN109679151A (en) * | 2018-12-19 | 2019-04-26 | 仲恺农业工程学院 | Edible film, preparation method and application thereof |
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| CN103319735A (en) * | 2013-06-06 | 2013-09-25 | 陕西科技大学 | Konjac glucomannan antibacterial preservative film |
| CN105801890A (en) * | 2016-04-14 | 2016-07-27 | 裴俊 | Method for preparing high-toughness konjac glucomannan preservative film |
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