Functional edible film and preparation method thereof

A functional and modified technology, applied in the direction of sustainable manufacturing/processing, flexible coverings, flexible slender elements, etc., can solve food safety, poor stability of natural functional active factors, and inability to have broad-spectrum antibacterial properties at the same time Sex and other issues, to achieve the effect of simple preparation method, no toxic and side effects, and prolong shelf life

Active Publication Date: 2017-06-30
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It should be pointed out that in the preparation process of starch film, water is used as solvent or plasticizer, which limits the application of fat-soluble antibacterial agents and antioxidants.
In addition, artificially synthesized inorganic antibacterial agents, synthetic antibacterial agents or antioxidants often have food safety problems, or cannot have broad-spectrum antibacterial properties at the same time, while the stability of natural functional active factors is poor

Method used

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  • Functional edible film and preparation method thereof
  • Functional edible film and preparation method thereof
  • Functional edible film and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] (1) Weigh 10g of cocoa butter, melt it at 50°C, then add 50mg of carnosic acid and fully dissolve it to obtain an oil phase;

[0045] (2) Take 100mL of deionized water and heat it to 50°C, add 0.20g of Tween80 and 0.30g of Span80 and mix thoroughly to obtain the aqueous phase;

[0046] (3) The volume ratio of the oil phase to the water phase is 1:10, the water phase is added to the oil phase and mixed, sheared at a high speed of 10kprm for 2min, then transferred to a high-pressure homogenizer, and homogenized 5 times at 30MPa to obtain SLN dispersion, after cooling to room temperature, refrigerate at 4°C;

[0047] (4) Divide the SLN dispersion in (3) into glass petri dishes for pre-freezing for 24 hours, transfer to a vacuum freeze dryer to dry for 24 hours to obtain SLN powder, and refrigerate at 4°C;

[0048] (5) Weigh 5g of glycerol, 20g of hydroxypropyl high amylose starch (dry basis) and 400mL of deionized water, mix well, transfer to a three-necked flask, and gel...

Embodiment 2

[0053] (1) Weigh 10g of cocoa butter, melt it at 50°C, then add 100mg of proanthocyanidins and fully dissolve to obtain the oil phase;

[0054] (2) Take 67mL of deionized water and heat it to 50°C, add 0.25g of Tween80 and 0.25g of Span80 and mix thoroughly to obtain the aqueous phase;

[0055] (3) According to the volume ratio of the oil phase and the water phase is 1.5:10, the water phase is added to the oil phase and mixed, sheared at a high speed of 12000prm for 2min, then transferred to a high-pressure homogenizer, and homogenized 5 times at 40MPa to obtain SLN dispersion, after cooling to room temperature, refrigerate at 4°C;

[0056] (4) Divide the SLN dispersion in (3) into glass petri dishes for pre-freezing for 24 hours, then transfer to a vacuum freeze dryer to dry for 24 hours to obtain SLN powder, and refrigerate at 4°C;

[0057] (5) Weigh 5g of glycerol, 20g of hydroxypropyl high amylose starch (dry basis) and 400mL of deionized water, mix well, transfer to a th...

Embodiment 3

[0062] (1) Weigh 20g of stearic acid and 5g of soybean lecithin, melt at 80°C, then add 200mg of carnosic acid and fully dissolve to obtain an oil phase;

[0063] (2) Take 125mL of deionized water and heat it to 80°C, add 0.75g of poloxamer 188 and mix thoroughly to obtain an aqueous phase;

[0064] (3) According to the volume ratio of the oil phase and the water phase is 2:10, add the water phase to the oil phase and mix, shear at a high speed of 15000r / min for 2min, then transfer to a high-pressure homogenizer, and homogenize 5 times at 50MPa , to obtain the SLN dispersion, cooled to room temperature and refrigerated at 4°C;

[0065] (4) Divide the SLN dispersion in (3) into glass petri dishes and pre-freeze for 36 hours, then transfer to a vacuum freeze dryer to dry for 24 hours to obtain SLN powder, and refrigerate at 4°C;

[0066] (5) Weigh 4.8g of glycerol, 24g of potato starch (dry basis) and 300mL of deionized water, mix well, transfer to a three-necked flask, and gel...

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Abstract

The invention discloses a functional edible film and a preparation method thereof. The functional edible film comprises starch, a plasticizing agent, solid lipid, active substances and an emulsifying agent. The preparation method comprises the following steps: preparing solid-lipid nanoparticles carrying the active substances and preparing the functional edible film. The functional edible film adopts the starch as a film-forming substrate, which is combined with the nanoparticles carrying the active substances; the prepared functional edible film has better bacteriostatic and anti-oxidation functions and good mechanical property, and is safe and environmental-friendly, and when the functional edible film is used for food package, the shelf life of food can be effectively prolonged.

Description

technical field [0001] The invention relates to the field of food packaging, in particular to a functional edible film and a preparation method thereof. Background technique [0002] Due to the increasing concern about food safety, functional edible films are a new research hotspot in the field of green food packaging. Functional edible film is prepared on the basis of starch film by adding auxiliary ingredients and processing technology. On the basis of packaging function, it can endow this type of film with certain functions due to the addition of functional active substances. Factors, such as antibacterial and antioxidative effects, thereby preventing microbial growth, inhibiting the oxidation of food components, slowing down spoilage, etc. [0003] In order to increase the functional properties of the packaging material, ingredients with antibacterial or anti-oxidative effects can be directly added to the film to make it have relevant functions. It should be pointed ou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08L3/08C08L3/02C08L91/00C08K9/12C08K5/13C08K5/053C08K5/1545C08K5/09C08J5/18B65D65/46
CPCB65D65/463B65D2565/381C08J5/18C08J2303/02C08J2303/08C08K2201/011C08K2201/014C08L3/02C08L3/08C08L2201/08C08L2203/16C08L91/00C08K9/12C08K5/13C08K5/053C08K5/1545C08K5/098C08K5/09Y02A40/90Y02W90/10
Inventor 刘宏生冯明月陶金轩
Owner SOUTH CHINA UNIV OF TECH
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