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Food antimicrobial packaging material with slow release performance and preparation method of food antimicrobial packaging material

A technology of slow-release performance and packaging materials, which is applied in the field of food packaging materials to achieve the effects of improving thermal stability, simple and mature methods, and excellent long-term bactericidal effect.

Inactive Publication Date: 2012-07-25
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The research on the preparation of food antibacterial packaging materials with slow release performance by adding cyclodextrin-embedded antibacterial agents to polymer resins has not been reported in China.

Method used

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  • Food antimicrobial packaging material with slow release performance and preparation method of food antimicrobial packaging material
  • Food antimicrobial packaging material with slow release performance and preparation method of food antimicrobial packaging material
  • Food antimicrobial packaging material with slow release performance and preparation method of food antimicrobial packaging material

Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach

[0016] Using polylactic acid as the matrix resin, the implementation method is as follows:

[0017] (1) Preparation of β-cyclodextrin-allyl isothiocyanate antibacterial complex by saturated solution method: Weigh 50g of β-cyclodextrin and dissolve it in water to prepare 1.5L of a solution with a mass concentration of 3%, and place it in a 60°C water bath Heat to dissolve it completely, cool to 40°C, slowly add 20 mL of allyl isothiocyanate solution dissolved in absolute ethanol prepared with 10 mL of absolute ethanol and 10 mL of allyl isothiocyanate slowly under magnetic stirring, and keep stirring After 3-4 hours, filter with suction, and vacuum dry at 70°C for 12 hours to obtain a β-cyclodextrin-allyl isothiocyanate antibacterial complex with a β-cyclodextrin: allyl isothiocyanate molar ratio of 1:1.

[0018] (2) The production method of food antibacterial packaging materials: Weigh 15% of antibacterial inclusion complex (antibacterial agent - allyl isothiocyanate content i...

Embodiment 2

[0020] Taking polylactic acid as matrix resin, change the addition amount of antibacterial clathrate in embodiment 1, implementation method is as follows:

[0021] (1) Preparation of β-cyclodextrin-allyl isothiocyanate antibacterial complex by saturated solution method: Weigh 50g of β-cyclodextrin and dissolve it in water to prepare 1.5L of a solution with a mass concentration of 3%, and place it in a 60°C water bath Heat to dissolve it completely, cool to 40°C, slowly add 20 mL of allyl isothiocyanate solution dissolved in absolute ethanol prepared with 10 mL of absolute ethanol and 10 mL of allyl isothiocyanate slowly under magnetic stirring, and keep stirring After 3-4 hours, filter with suction, and vacuum dry at 70°C for 12 hours to obtain a β-cyclodextrin-allyl isothiocyanate antibacterial complex with a β-cyclodextrin: allyl isothiocyanate molar ratio of 1:1.

[0022] (2) The production method of food antibacterial packaging materials: Weigh 20% of antibacterial inclusi...

Embodiment 3

[0024] Change the polylactic acid in embodiment 1 to be polyethylene, implementation method is as follows:

[0025] (1) Preparation of β-cyclodextrin-allyl isothiocyanate antibacterial complex by saturated solution method: Weigh 50g of β-cyclodextrin and dissolve it in water to prepare 1.5L of a solution with a mass concentration of 3%, and place it in a 60°C water bath Heat to dissolve it completely, cool to 40°C, slowly add 20 mL of allyl isothiocyanate solution dissolved in absolute ethanol prepared with 10 mL of absolute ethanol and 10 mL of allyl isothiocyanate slowly under magnetic stirring, and keep stirring After 3-4 hours, filter with suction, and vacuum dry at 70°C for 12 hours to obtain a β-cyclodextrin-allyl isothiocyanate antibacterial complex with a β-cyclodextrin: allyl isothiocyanate molar ratio of 1:1.

[0026] (2) The production method of food antibacterial packaging materials: Weigh 15% of antibacterial inclusion complex (antibacterial agent - allyl isothioc...

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Abstract

The invention relates to a food antimicrobial packaging material with a slow release performance and a preparation method of the food antimicrobial packaging material, belonging to the field of food packaging materials. The packaging material consists of an antimicrobial compound with the slow release performance, a thermoplastic resin material and a plasticizer. The preparation processes comprise the steps of smashing the antimicrobial compound, drying the thermoplastic resin material and adding the plasticizer, homogenizing after blending above three components, and performing blowing film after pelleting by a double screw extrusion system to prepare an antimicrobial packaging film. The antimicrobial packaging material with the slow release performance has the advantages of long antimicrobial time, stable performance and good effect. By adoption of the preparation method of the antimicrobial packaging material with the slow release performance provided by the invention, the usage amount of an antimicrobial agent can be reduced, and the antimicrobial packaging material is good in antibacterium and preservation effect.

Description

technical field [0001] The invention relates to a food antibacterial packaging material with slow-release performance and a preparation method thereof, belonging to the field of food packaging materials. Background technique [0002] With the large-scale development of food processing, transportation and storage integration technology, the circulation of food has expanded to all parts of the world. It is not only necessary for food to maintain a long shelf life but also to ensure the quality and safety of food. At the same time, it is hoped that food processing should minimize chemical Additives, so this poses new challenges to the safety and quality of food that circulates from the processing place to the sales market. Under the premise of this era, active packaging with specific functions has emerged as the times require. Active packaging was originally defined by Europe (FAIR.project CT98.4170), which is a packaging system that prolongs the shelf life of food or improves ...

Claims

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Application Information

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IPC IPC(8): C08L67/04C08L23/06C08L71/08C08L5/16C08K5/12C08K5/36
Inventor 金征宇翟秀超王金鹏柏玉香焦爱权李奕璇徐学明谢正军周星
Owner JIANGNAN UNIV