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Preparation method for intelligent chromogenic antibiosis antioxidant freshness-retaining film

A film preparation and anti-oxidation technology, applied in the field of food packaging materials, to achieve the effects of easy control of film making process, promotion of full mixing, and prolongation of shelf life

Inactive Publication Date: 2017-08-22
SHANGHAI OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there are also studies on the film prepared by using anthocyanin as the color material, but using polyvinyl alcohol as the base material, combined with nano-TiO 2 and purple sweet potato anthocyanins, the preparation of a film with intelligent color development, antibacterial and antioxidant properties has not been reported yet

Method used

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  • Preparation method for intelligent chromogenic antibiosis antioxidant freshness-retaining film
  • Preparation method for intelligent chromogenic antibiosis antioxidant freshness-retaining film
  • Preparation method for intelligent chromogenic antibiosis antioxidant freshness-retaining film

Examples

Experimental program
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preparation example Construction

[0028] (1) Preparation of polyvinyl alcohol mother liquor:

[0029] Accurately weigh 22g of PVA into a beaker, add 200ml of deionized water, and heat it in a high-temperature cooking pot at 121°C for 40 minutes. After the temperature in the cooking pot drops to 90°C, take out the beaker and place it in a heat collecting In the constant temperature heating magnetic stirrer, adjust the rotation speed to 50rpm, use a pipette gun to add 1ml glycerin as a plasticizer while magnetically stirring in a water bath, and finally obtain the PVA mother liquor;

[0030] (2)PVA-TiO 2 Preparation of mixed solution:

[0031] Put the PVA mother liquor in a collector-type constant temperature heating magnetic stirrer at 40°C, adjust the rotation speed to 50rpm, and add a certain proportion of nano-TiO to the PVA mother liquor while magnetically stirring in a water bath 2 , the amount added is 0.5%~3% of the PVA amount, and the water bath is magnetically stirred for 2 hours to avoid the aggrega...

Embodiment 1

[0056] Accurately weigh 22g of PVA into a beaker, add 200ml of deionized water, and heat it in a high-temperature cooking pot at 121°C for 40 minutes. After the temperature in the cooking pot drops to 90°C, take out the beaker and place it in a heat collecting In the constant temperature heating magnetic stirrer, adjust the rotation speed to 50rpm, use a pipette gun to add 1ml glycerin as a plasticizer while magnetically stirring in a water bath, and finally obtain the PVA mother liquor;

[0057] Put the PVA mother liquor in a collector-type constant temperature heating magnetic stirrer at 40°C, adjust the rotation speed to 50rpm, and add a certain proportion of nano-TiO to the PVA mother liquor while magnetically stirring in a water bath 2 , the addition amount is 0.5% of the PVA dosage, and the water bath is magnetically stirred for 2h to avoid the aggregation of nanoparticles. The blended solution was sonicated for 10 minutes to remove the air bubbles in the solution, and f...

Embodiment 2

[0061] Accurately weigh 22g of PVA into a beaker, add 200ml of deionized water, and heat it in a high-temperature cooking pot at 121°C for 40 minutes. After the temperature in the cooking pot drops to 90°C, take out the beaker and place it in a heat collecting In the constant temperature heating magnetic stirrer, adjust the rotation speed to 50rpm, use a pipette gun to add 1ml glycerin as a plasticizer while magnetically stirring in a water bath, and finally obtain the PVA mother liquor;

[0062] Put the PVA mother liquor in a collector-type constant temperature heating magnetic stirrer at 40°C, adjust the rotation speed to 50rpm, and add a certain proportion of nano-TiO to the PVA mother liquor while magnetically stirring in a water bath 2 , the addition amount is 1% of the PVA dosage, and the water bath is magnetically stirred for 2h to avoid the aggregation of nanoparticles. The blended solution was sonicated for 10 minutes to remove the air bubbles in the solution, and fin...

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Abstract

The invention provides a preparation method for intelligent chromogenic antibiosis antioxidant freshness-retaining film. The method comprises the following steps: firstly preparing a mother solution of polyvinyl alcohol, adding nanometer titanium dioxide to prepare a PVA-nano TiO2 mixed solution, stirring fully, curtain coating on a glass plate through the solution, drying to form a film in an oven, measuring the mechanical properties and antibacterial properties of the film, screening out an optimum adding ratio of nano TiO2, preparing a purple sweet potato anthocyanin solution separately, added the purple sweet potato anthocyanin solution to a solution with an optimum mixing ratio, after stirring fully, curtain coating on the glass plate through the solution, and drying to form the film in the oven. Compared with other saccharides and protein-like films, the film has good mechanical properties, the combination of antibacterial properties and antioxidant properties can better extend the shelf life of food, the films can exhibit different color changes in different pH environments, and the film combines chromogenic, antibacterial, and antioxidant properties and has a wide range of uses in food packaging.

Description

technical field [0001] The patent of the invention belongs to the field of food packaging materials, and specifically relates to a preparation method of an intelligent color-developing antibacterial and anti-oxidation fresh-keeping film. Background technique [0002] Due to spoilage of food, the nutritional value of food is reduced, thereby shortening the shelf life of food. In recent years, the application of active packaging technology has become more and more extensive. Antibacterial agents and antioxidants are directly added or coated on plastic films to form functional packaging films with antibacterial and antioxidative functions. Release active substances into food to inhibit the growth and reproduction of microorganisms, prevent food oxidation and spoilage, and prolong the shelf life of food. But when food is packaged with plastic wrap, it is impossible to visually see whether the food has been spoiled, so that the effect of processing food in time cannot be reached...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08J5/18C08L29/04C08K3/22C08K5/1545B01J35/00
CPCC08J5/18C08K3/22C08K5/1545C08J2329/04C08K2003/2241C08K2201/011C08L2201/08C08L2203/16C08L29/04
Inventor 谢晶唐智鹏陈晨伟王金锋张玉晗
Owner SHANGHAI OCEAN UNIV
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