Photooxidation-resistant edible packaging film and preparation method thereof

A technology for anti-photooxidation and packaging film, applied in the field of edible packaging film preparation, can solve the problems of instability and fading of natural anthocyanin pigments, and achieve the effects of stabilizing anti-photooxidation ability, improving stability and good application prospect.

Inactive Publication Date: 2017-05-31
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, as a natural pigment, anthocyanins are very unstable and easily affected by ...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Dissolve 2 g of hydroxypropyl methylcellulose in 100 mL of deionized water, add 0.04 g of purple sweet potato red pigment, 0.1 g of citric acid, stir evenly, adjust the pH to 2 with hydrochloric acid, vacuum degas for 0.5 h, and pour it into a 10×10 cm container Put the plastic mold into a constant temperature and humidity box at 40° C. and a humidity of 53% to dry to form a film.

Embodiment 2

[0025] Dissolve 2 g of methylcellulose in 100 mL of deionized water, add 0.04 g of cabbage red, 0.1 g of succinic acid, stir evenly, adjust the pH to 2 with hydrochloric acid, degas in vacuum for 0.5 h, pour into a 10×10 cm plastic mold, and put 40 DEG C, the humidity is 53% constant temperature and humidity box drying to form a film.

Embodiment 3

[0027] Dissolve 1 g of sodium alginate in 50 mL of deionized water, add 0.02 g of radish red pigment, 0.1 g of sucrose, stir evenly, adjust the pH to 2 with hydrochloric acid, degas in vacuum for 0.5 h, pour it into a 10×10 cm plastic culture dish, and put Put into 20 ℃, the humidity is 53% constant temperature and humidity chamber and dry to form film.

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PUM

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Abstract

The invention discloses a photooxidation-resistant edible packaging film and a preparation method thereof. The photooxidation-resistant edible packaging film is prepared from the following ingredients in percentage by mass: 65 to 90 percent of edible packaging film substrates, 0.2 to 2 percent of natural pigment, 5 to 20 percent of color retention agents and 5 to 15 percent of water. The prepared photooxidation-resistant edible packaging film has the advantages that edible packaging film materials with different colors and anti-oxidization capabilities can be obtained through changing the types and the proportion of film forming substrates and natural pigment. The packaging film can show the stable anti-oxidization capability under the light illumination and lucifugal conditions; the requirements of different food systems on the photooxidation inhibition can be met. In addition, the stability of the pigment film can be further improved through the addition of a color protecting agent; the anti-oxidization effect of the film can be continuously achieved. Therefore the photooxidation-resistant edible packaging film provided by the invention can be used as a safe and effective photooxidation-resistant packaging material to be used in food packages easily influenced by photooxidation, and has good application prospects.

Description

technical field [0001] The invention belongs to the technical field of preparation of edible packaging films, and in particular relates to the preparation of an anti-light oxidation edible packaging film. Natural pigments and color-protecting agents with anti-oxidation activity are added to the edible film matrix to endow it with anti-light Oxidation and anti-oxidation effects. Background technique [0002] Edible film is a kind of film material with packaging and fresh-keeping function made of edible raw materials through mixing, heating, coating, drying and other steps. According to its source, it can be divided into polysaccharide film, protein film, lipid film, and Composite films of these materials. The film with a porous network formed by the interaction between the above different film matrix molecules can effectively control water vapor, oxygen and CO in the process of food preservation. 2 Penetration, thus effectively protecting the quality of food. [0003] At p...

Claims

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Application Information

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IPC IPC(8): C08L1/28C08L5/02C08L89/00C08L5/00C08K5/00C08K5/092C08K5/1545
CPCC08K5/00C08J5/18C08J2301/28C08J2305/00C08J2305/02C08J2389/00C08K5/092C08K5/1545C08L2201/08C08L2203/16C08L1/284C08L1/28C08L5/02C08L89/00C08L5/00
Inventor 梁蓉钟芳李玥田润丰徐菲菲
Owner JIANGNAN UNIV
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