Preparation method of edible film with antibacterial and antioxidant functions

An anti-oxidation and food-friendly technology, applied in the direction of climate sustainability, sustainable manufacturing/processing, flexible coverings, etc., can solve problems such as toxic and side effects, and achieve strong mechanical properties, high barrier properties, good antibacterial properties and anti-bacterial properties. The effect of oxidation properties

CN103159970AInactive Publication Date: 2013-06-19HENAN UNIVERSITY OF TECHNOLOGY
0 Cites 49 Cited by

Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Publication Date
2013-06-19
Estimated Expiration
Not applicable · inactive patent
Patent Text Reader

Abstract

The invention relates to a preparation method of an edible film with antibacterial and antioxidant functions, and belongs to the technical field of edible packaging materials. The preparation method disclosed by the invention comprises the following steps: 1) dissolving and gelatinizing corn starch; 2) dissolving gelatin; 3) dissolving chitosan; 4) adding glycerin and plant essential oil or essential oil components; 5) mixing, homogenizing and refining; 6) degassing; 7) tape-casting; and 8) drying and stripping the film. The preparation method disclosed by the invention has the beneficial effects that the chitosan, the corn starch and the gelatin are taken as base materials of the edible film, the sources of the raw materials are wide, the cost is low, and the prepared edible film has the advantages of strong mechanical properties, high barrier performance and great transparency. Oregano oil, carvacrol and cinnamaldehyde are taken as an antibacterial agent and an antioxidant so as to be added into the edible film, the processing process is simple and easy to operate, the cost is low, the edible film is non-toxic and safe to eat, and the prepared edible film has great antibacterial and antioxidant properties.
Need to check novelty before this filing date? Find Prior Art

Description

technical field

[0001] The invention belongs to the technical field of edible packaging materials, and in particular relates to a preparation method of an edible film with antibacterial and antioxidative functions. Background technique

[0002] With the increasing waste of resources caused by plastic packaging materials and the environmental pollution caused by waste, people have put forward higher requirements for the packaging of commodities, especially for the packaging of food and medicine. Environmentally friendly biopolymer materials made of natural polymers are gaining more and more attention. Among them, edible film has become a hotspot in the fields of food, medicine and packaging due to its wide source of raw materials, edible and non-polluting advantages, and has achieved certain results.

[0003] The materials used to prepare edible films mainly include: lipids, proteins, polysaccharides, etc. Among them, materials such as protein and starch are prone to breed ...

Examples

example 1

[0017] (1) Dissolving and gelatinizing cornstarch: dissolve 1% cornstarch in water and bathe in water at 75°C for 60 minutes to fully gelatinize;

[0018] (2) Dissolving gelatin: dissolve 0.3% edible gelatin in the fully gelatinized starch solution;

[0019] (3) dissolving chitosan: 1% chitosan is dissolved in 1% acetic acid solution;

[0020] (4) Add glycerin and vegetable essential oil: Mix the cooled cornstarch / gelatin solution and chitosan solution. Add 1.5% glycerol to the mixture. Plant essential oil selects oregano oil for use, and the addition amount is 1.0%. The percentages described in the above steps are all mass percentages, and the membrane liquid quality is 100% as the calculation standard;

[0021] (5) Mixing, homogenization, and refinement: Use a high-shear homogeneous emulsifier to homogeneously emulsify for 15 minutes to fully mix various components in the membrane liquid and evenly disperse the oily essential oil components in the membrane liquid;

[002...

example 2

[0026] (1) Dissolving and gelatinizing cornstarch: 1.5% cornstarch is dissolved in water and placed in a water bath at 75°C for 60 minutes to fully gelatinize;

[0027] (2) Dissolving gelatin: dissolve 0.3% edible gelatin in the fully gelatinized starch solution;

[0028] (3) dissolving chitosan: 1% chitosan is dissolved in 1% acetic acid solution;

[0029] (4) Add glycerin and vegetable essential oil components: mix the cooled cornstarch / gelatin solution and chitosan solution. Add 1% glycerol to the mixture. The plant essential oil is selected from cinnamaldehyde, and the addition amount is 1.5%. The percentages described in the above steps are all mass percentages, and the membrane liquid quality is 100% as the calculation standard;

[0030] (5) Mixing, homogenization, and refinement: Use a high-shear homogeneous emulsifier to homogeneously emulsify for 10 minutes to fully mix various components in the membrane liquid and evenly disperse the oily essential oil components ...

example 3

[0035] (1) Dissolving and gelatinizing cornstarch: dissolve 2.0% cornstarch in water and bathe in water at 75°C for 60 minutes to fully gelatinize;

[0036] (2) Dissolving gelatin: dissolve 0.4% edible gelatin in the fully gelatinized starch solution;

[0037] (3) dissolving chitosan: 1% chitosan is dissolved in 1% acetic acid solution;

[0038] (4) Add glycerin and essential oil components: Mix the cooled cornstarch / gelatin solution and chitosan solution. Add 1.5% glycerol to the mixture. Carvacrol is selected as the plant essential oil component, and the addition amount is 0.5%. The percentages described in the above steps are all mass percentages, and the membrane liquid quality is 100% as the calculation standard;

[0039] (5) Mixing, homogenization, and refinement: Use a high-shear homogeneous emulsifier to homogeneously emulsify for 15 minutes to fully mix various components in the membrane liquid and evenly disperse the oily essential oil components in the membrane l...