Method for preparing chitosan and gelatin composite membrane based on anthocyanidin

A technology of anthocyanin and chitosan, which is applied in the field of food intelligent packaging materials, can solve the problems of no freshness indicator, etc., and achieve the effects of wide application range, improved mechanical properties, and enhanced intermolecular forces

Inactive Publication Date: 2015-12-02
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

And "a gelatin-chitosan composite food packaging film and its preparation method", application number: 201010279664

Method used

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  • Method for preparing chitosan and gelatin composite membrane based on anthocyanidin
  • Method for preparing chitosan and gelatin composite membrane based on anthocyanidin
  • Method for preparing chitosan and gelatin composite membrane based on anthocyanidin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Example 1: Preparation of composite film with black rice as raw material for anthocyanin extraction:

[0042] (1) Wash and dry the black rice, grind it into a powder with a Chinese herbal medicine grinder; weigh 25g of black rice flour and add 200mL of extracting solution,

[0043] The extract solution is prepared by mixing 95% ethanol solution and 1% citric acid solution according to the volume ratio of 7:3. After adding the extracting solution, place it in a water bath at 50°C for 2 hours. Then the extraction solution was rotary evaporated to obtain 60% of the original volume of the extraction solution. The measured anthocyanin content of black rice is 140mg / 100g, then take 150mL extract, add 25mL extract and dilute to obtain the dilution with anthocyanin content 120mg / 100g.

[0044] (2) Weigh 15g chitosan, add 10mL anhydrous acetic acid and 500mL water to prepare 2% acetic acid solution, add glycerol (6g) with 40% chitosan dry matter weight, and magnetically stir u...

Embodiment 2

[0048] Example 2: Preparation of composite film with purple cabbage as anthocyanin extraction raw material:

[0049] (1) Wash the purple cabbage, shred it and dry it, and grind it into powder with a Chinese herbal medicine grinder. Weigh 10g and add to the extract,

[0050] The extract solution is 75% ethanol solution and 2% citric acid solution, which are mixed according to the volume ratio of 1:1. The mass ratio of the raw material to the extract is 1:20. Add the raw material to the extract and place it in a water bath at 60°C for 3 hours, and then rotate the extract to obtain 50% of the original volume of the extract. . The measured anthocyanin content of purple cabbage is 115.9mg / 100g, then take 150mL extract, add 24mL extract and dilute to obtain a dilution with anthocyanin content of 100mg / 100g.

[0051] (2) Weigh 2g of chitosan, add 5mL of anhydrous acetic acid and 250mL of water to prepare 0.5% acetic acid solution, add glycerol (0.4g) whose mass is 20% of the dry...

Embodiment 3

[0053] Example 3: Preparation of composite film with blueberry as raw material for anthocyanin extraction:

[0054] (1) Wash and freeze-dry the blueberries, grind them into powder with a Chinese herbal medicine grinder. Weigh 20g of blueberries and add 200mL of extract,

[0055] The extracting solution is prepared by mixing 80% ethanol solution and 1.5% citric acid solution according to the volume ratio of 8:2. After adding the extracting solution, place it in a water bath at 80°C for 2 hours. Then the extraction solution was rotary evaporated to obtain 60% of the original volume of the extraction solution. If the measured blueberry anthocyanin content is 150mg / 100g, take 150mL of the extract, add 131mL of the extract to dilute, and obtain a dilution with an anthocyanin content of 80mg / 100g.

[0056] (3) Weigh 10g of chitosan, add 10mL of anhydrous acetic acid and 500mL of water to configure a 2% acetic acid solution, add glycerol (3g) whose mass is 30% of the dry matter ...

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Abstract

The invention relates to a method for preparing a chitosan and gelatin composite membrane based on anthocyanidin and belongs to the field of intelligent packing materials of food. The method comprises the steps of firstly, obtaining a solution containing appropriate anthocyanidin concentration, and then preparing a chitosan mixed solution and a gelatin solution; mixing the obtained chitosan mixed solution and the gelatin solution, conducting magnetic stirring, and then obtaining a mixed chitosan/gelatin solution; sufficiently mixing the obtained solution containing the appropriate anthocyanidin concentration with the mixed chitosan/gelatin solution, then making an obtained solution flow into a glass plate, conducting natural airing or drying, making the solution to get dry for forming a membrane, and after the membrane is formed, obtaining the composite membrane to be prepared. According to the method, natural pigment is combined with natural high molecular materials such as chitosan and gelatin for the first time, the composite membrane has excellent characteristics of both types of ingredients and is a good green packaging material, the combination of freshness indication and packaging materials is achieved, and compared with a sole indicating card made of biological dye which has toxicity, the composite membrane is safer and can be used as a packaging material for freshness preservation.

Description

technical field [0001] The invention relates to a preparation method of anthocyanin-based chitosan and gelatin composite film, in particular to a preparation method of a packaging material using anthocyanin to indicate food freshness and quality, and belongs to the field of food intelligent packaging materials. Background technique [0002] Plastic packaging materials are widely used because of their light weight and low price, and plastics are difficult to be decomposed by microorganisms, causing serious pollution to the environment. Green packaging materials that can replace plastic packaging are attracting more and more attention. Therefore, the green packaging developed by using green, non-toxic and easily degradable new materials has broad prospects. At the same time, the current food packaging materials cannot perceive the freshness of food. The quality of packaged food, especially fresh food, and whether it has deteriorated must be obtained through a series of physic...

Claims

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Application Information

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IPC IPC(8): C08J5/18C08L5/08C08L89/00C08K5/13
Inventor 邹小波王圣石吉勇翟晓东周煦成李志华朱瑶迪黄晓玮张文
Owner JIANGSU UNIV
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