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Ferulic acid-collagen antimicrobial film, and preparation method and application thereof

A technology of collagen and ‐collagen, applied in the field of green food processing, can solve the problems of preparing antibacterial film with ferulic acid and collagen, and achieve the effects of changing the surface gas environment, strong antibacterial ability, and strong antibacterial ability

Active Publication Date: 2014-02-05
ZHONGKAI UNIV OF AGRI & ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, there is no report on the preparation of antibacterial film by combining ferulic acid and collagen

Method used

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  • Ferulic acid-collagen antimicrobial film, and preparation method and application thereof
  • Ferulic acid-collagen antimicrobial film, and preparation method and application thereof
  • Ferulic acid-collagen antimicrobial film, and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Add collagen to water, stir and dissolve under the condition of heat treatment temperature of 60℃~70℃, add glycerin, dialdehyde starch, sodium alginate and ferulic acid in sequence, the concentration of collagen is 10% based on the mass concentration in the solution , ferulic acid is 0.28%, glycerin is 2.83%, dialdehyde starch is 0.41%; sodium alginate is 0.6%. Heat treatment at 60°C for 25 minutes, place in a stirring defoamer to remove air bubbles, and then cast on a plexiglass plate. After the film-forming liquid is cooled, bake in an oven at 60°C for 5 hours, and cool at room temperature. Then peel off the film to prepare the ferulic acid-collagen antibacterial film. The thickness of the formed film was 0.21 mm.

[0034] An evaluation team of 5 people was established. In a non-interfering environment, the sensory testing of the formed film is shown in Table 1. The transparency, gloss, surface smoothness and odor of the formed film are all good, and the film is easy...

Embodiment 2

[0061] A method for preparing a ferulic acid-collagen antibacterial film: adding collagen to water, stirring and dissolving at a heat treatment temperature of 70°C, adding glycerin, dialdehyde starch, sodium alginate and ferulic acid in sequence, and using In terms of mass concentration, collagen concentration is 6%, ferulic acid is 0.30%, glycerin is 2.40%, dialdehyde starch is 0.60%; sodium alginate is 0.40%. Heat treatment at 70°C for 20 minutes, place in a stirring defoamer to remove air bubbles for 18 minutes, then cast on a plexiglass plate, after the film-forming liquid is cooled, bake in an oven at 60°C for 5 hours, and cool at room temperature , and then uncover the film to prepare the ferulic acid-collagen antibacterial film. The thickness of the formed film was 0.21 mm. The results of sensory testing of the film are shown in Table 1. Referring to Xiao et al. pumpkin-soybean protein isolate composite edible film (Journal of Zhongkai College of Agricultural Engineer...

Embodiment 3

[0063] A method for preparing a ferulic acid-collagen antibacterial film: adding collagen to water, stirring and dissolving at a heat treatment temperature of 65° C., adding glycerin, dialdehyde starch, sodium alginate and ferulic acid in sequence, to the solution In terms of mass concentration, collagen concentration is 14%, ferulic acid is 0.14%, glycerin is 2.80%, dialdehyde starch is 0.28%; sodium alginate is 1.68%. Heat treatment at 65°C for 30 minutes, place in a stirring defoaming machine to remove air bubbles for 19 minutes, then cast on a plexiglass plate, bake in an oven at 60°C for 4 hours after the film-forming liquid is cooled, and cool at room temperature , and then uncover the film to prepare the ferulic acid-collagen antibacterial film. The thickness of the formed film was 0.21 mm. The results of sensory testing of the film are shown in Table 1. Referring to the method of pumpkin-soybean protein isolate composite edible film by Xiao et al. (Journal of Zhongka...

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Abstract

The invention discloses a ferulic acid-collagen antimicrobial film, and a preparation method and application thereof. The preparation method comprises the following steps: adding collagen in water, dissolving by stirring at the heat treatment temperature of 60-70 DEG C, sequentially adding glycerol, dialdehyde starch, sodium alginate and ferulic acid, carrying out heat treatment at 60-70 DEG C for 20-30 minutes, removing bubbles in a stirring debubbling machine, running on an organic glass plate, drying after the film forming solution is cooled, cooling at normal temperature, and peeling off the film to obtain the ferulic acid-collagen antimicrobial film. The edible food packaging film has the advantages of high transparency, high barrier property, higher mechanical strength and mold resistance; and the oxford cup method detects that the diameters of inhibition zones of the obtained film for Gram-negative bacteria and Gram-positive bacteria are 17-22mm, and the film has strong antibacterial capacity. The prepared film is used for sausage preservation, and can prolong the shelf life of sausage by 8.5 days.

Description

technical field [0001] The invention relates to a fresh-keeping antibacterial film, in particular to a ferulic acid-collagen antibacterial film, a preparation method thereof and an application in fresh-keeping of meat products, belonging to the field of green food processing. Background technique [0002] Edible antibacterial film not only has the functions of preventing food spoilage, reducing the growth of spoilage microorganisms, improving food storage stability, and extending food shelf life; it can also reduce or even avoid the direct addition of preservatives during food processing to ensure consumer safety ; At the same time, it can also be biodegradable, and will not cause environmental problems of packaging waste pollution, and has become the development direction of the food antiseptic packaging industry. [0003] Meat products play a very important role in people's daily diet. In order to maintain the storage stability of meat products, it is usually necessary to ...

Claims

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Application Information

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IPC IPC(8): C08J5/18C08L89/00C08L3/04C08L5/04C08K5/053C08K5/13A23B4/10
Inventor 肖乃玉郑万里陈慧玲陈少君白卫东卢曼萍
Owner ZHONGKAI UNIV OF AGRI & ENG
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