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 relati

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0026] Example 1

[0027] Take 60 mL of water into a 200 mL beaker, add 1.5 mL of acetic acid and 1.5 g of chitosan in turn, stir at 65°C until completely dissolved, after cooling to room temperature, add 5 mL of 20% glycerin aqueous solution, and stir at 25°C for 1 h, add 6 mL of a hexahydro β-acid ethanol solution with a concentration of 10 mg / mL, stir for 1 h at 25 ℃, stand for 24 h, and then ultrasonically degas for 2 h. The edible antibacterial film is obtained by spreading the film liquid on the glass plate by casting method, and drying it at 40 ℃ for 20 h. After measurement, the tensile strength of the film is 29.1 MPa, and the elongation at break is 81.5%.

Example Embodiment

[0028] Example 2

[0029] Take a 1500mL beaker, add 10mL of acetic acid to 400mL of water to make an acidic solution, add 8g of chitosan and stir at 70℃ until it is completely dissolved, after cooling to room temperature, add 30mL of 25% glycerol with stirring, continue Stir at room temperature for 2 hours, add 20 mL of hexahydro β-acid solution with a concentration of 30 mg / mL, continue to stir at room temperature for 2 hours, stand for 20 hours, and ultrasonically degas for 3 hours. The edible antibacterial film is obtained by spreading the film liquid on the glass plate by casting method and drying it at 45°C for 24 hours. After measurement, the tensile strength of the film is 31.2 MPa, and the elongation at break is 80.3%.

Example Embodiment

[0030] Example 3

[0031] Take a 2500 mL beaker, add 20 mL of acetic acid to 1000 mL of water to make an acid aqueous solution, add 18 g of chitosan and stir at 70 ℃ until completely dissolved, after cooling to room temperature, add 60 mL of 25% glycerin under stirring, continue Stir at room temperature for 3 hours, add 25 mL of hexahydro β-acid solution with a concentration of 50 mg / mL, continue stirring at room temperature for 3 hours, stand for 20 hours, and ultrasonically degas for 3 hours. Immerse the grapes in the above-mentioned film solution for 2 to 3 seconds, take it out, and put it directly into the packing box when the surface film solution stops dripping. After being left overnight, a layer of the edible antibacterial film was evenly coated on the surface of the grapes. Compared with the unsoaked grape samples, the shelf life of grapes was significantly extended.

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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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