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Preparation method of edible antibacterial membrane

A technology of edible and film liquid, which is applied in the field of preparation of edible antibacterial film and edible antibacterial film, can solve the problems of unclear mechanism of antibacterial effect and high dosage, achieve convenient storage and transportation, easy production process, The effect of extending the shelf life

Inactive Publication Date: 2017-10-13
XINJIANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method overcomes the defects that most of the natural antibacterial agents used in the existing methods are mixed extracts, the mechanism of antibacterial effect is not clear, and the addition amount is relatively high, and it provides a natural source with clear chemical structure and strong antibacterial activity compound as antibacterial agent, the prepared film has better biocompatibility and antibacterial activity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027]Take 60 mL of water in a 200 mL beaker, add 1.5 mL of acetic acid and 1.5 g of chitosan in sequence, stir at 65 °C until completely dissolved, cool to room temperature, add 5 mL of 20% glycerin aqueous solution, and stir at 25 °C for 1 h, add 6 mL of hexahydro β-acid ethanol solution with a concentration of 10 mg / mL, stir at 25 °C for 1 h, let stand for degassing for 24 h, and then ultrasonically degas for 2 h. The film solution was spread on a glass plate by casting method, and dried at 40 °C for 20 h to obtain the edible antibacterial film. It was determined that the tensile strength of the film was 29.1MPa, and the elongation at break was 81.5%.

Embodiment 2

[0029] Take a 1500mL beaker, add 10mL of acetic acid to 400mL of water to make an acid aqueous solution, add 8g of chitosan at 70°C and stir until completely dissolved, after cooling to room temperature, add 30mL of 25% glycerin under stirring, continue Stir at room temperature for 2 h, add 20 mL of hexahydro β-acid solution with a concentration of 30 mg / mL, continue stirring at room temperature for 2 h, let stand for degassing for 20 h, and ultrasonically degas for 3 h. The film solution was spread on a glass plate by casting method, and the edible antibacterial film was obtained after drying at 45 °C for 24 h. It was determined that the tensile strength of the film was 31.2MPa, and the elongation at break was 80.3%.

Embodiment 3

[0031] Take a 2500mL beaker, add 20mL of acetic acid to 1000mL of water to make an acid aqueous solution, add 18g of chitosan at 70 ℃ and stir until completely dissolved, after cooling to room temperature, add 60mL of glycerol with a concentration of 25% under stirring, continue Stir at room temperature for 3 h, add 25 mL of hexahydro β-acid solution with a concentration of 50 mg / mL, continue stirring at room temperature for 3 h, let stand for degassing for 20 h, and ultrasonically degas for 3 h. Immerse the grapes in the above membrane solution for 2-3 seconds, take them out, and put them directly into the packing box when the surface membrane solution no longer drips down. After standing overnight, the surface of the grapes was evenly coated with the edible antibacterial film liquid. Compared with non-infiltrated grape samples, the shelf life of grapes was significantly prolonged.

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Abstract

The invention relates to a preparation method of an edible antibacterial membrane, and belongs to the field of green degradable packaging materials. More specifically, the invention relates to the preparation method of the edible antibacterial membrane. The edible antibacterial membrane is prepared by taking chitosan as a base material, glycerinum as a plasticizer, and beta-acidic hydrogenation derivative hexahydro beta-acid in lupulus barras as a bacteriostat, mixing and cross-linking the chitosan and the glycerinum, uniformly dispersing the hexahydro beta-acid to a film-forming solution, coating a film through a flow casting method or a spraying method, and drying at a specific temperature. The used raw materials of the edible antibacterial membrane obtained by the method are all from biologically degradable environment-friendly materials of natural animals and plants, the obtained antibacterial membrane can effectively inhibit common food spoilage bacteria, such as staphylococcus aureus and escherichia coli, and a packaging material with biological activity is provided to food industry.

Description

technical field [0001] The invention relates to a method for preparing an edible antibacterial film, which belongs to the field of novel functional packaging materials. More specifically, the present invention relates to a kind of chitosan as base material, glycerin as plasticizer, and the beta-acid hydrogenated derivative hexahydrobeta-acid in hops as antibacterial agent, obtained after fully stirring and mixing reaction The coating solution is further prepared by casting or spraying to coat the film and drying it to obtain an edible antibacterial film. The raw materials used in the antibacterial film obtained by the method are all food raw materials or auxiliary materials, are safe and reliable, have antibacterial and antioxidative effects, and provide an alternative new packaging material for the food industry. Background technique [0002] Food packaging materials are developing rapidly, especially plastic packaging is widely used because of its low cost, light weight a...

Claims

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Application Information

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IPC IPC(8): C08J5/18C08L5/08C08K5/053C08K5/09C09D105/08C09D5/14C09D7/12B65D65/42
Inventor 刘玉梅李帅
Owner XINJIANG UNIVERSITY
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