Sodium alginate-chitosan double-layer edible membrane as well as preparation method and application thereof

A sodium alginate film and sodium alginate technology, applied in the field of edible films, can solve the problems of complex components, poor tensile properties, low transparency, etc., and achieve a wide range of raw material sources, good film-forming properties, and simple preparation steps Effect

Inactive Publication Date: 2018-03-27
HAINAN NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the shortcomings of the edible film in the prior art, such as many and complex components, high air permeability, high oxygen permeability, poor

Method used

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  • Sodium alginate-chitosan double-layer edible membrane as well as preparation method and application thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Sodium alginate-chitosan double-layer edible preservative film, the mass content of each raw material component is as follows: sodium alginate (Qingdao Mingyue Seaweed Group Co., Ltd.) 35%, chitosan (Shanghai Luan Biotechnology Co., Ltd.) 35% , glycerin 10%, Span805%, Tween80 5%, horseradish (Xi'an Weite Biotechnology Co., Ltd.) 10%.

[0034] The preparation method of sodium alginate-chitosan double layer edible preservative film, comprises the steps:

[0035] (1) Preparation of sodium alginate membrane liquid: accurately weigh 1.5g sodium alginate and dissolve it in 100ml distilled water, then add 0.2g glycerin, 0.1g Span80, 0.1g Tween80, 0.6g horseradish, stir (500 rpm ) for 5 hours to completely dissolve, mix the solution evenly to form an emulsion, then use a high-speed disperser to homogenize for 10 minutes at 10,000 rpm in a vacuum state to obtain a sodium alginate film liquid and record it as an SA liquid, and leave it for later use.

[0036] (2) Preparation of ...

Embodiment 2

[0040] Sodium alginate-chitosan double-layer edible preservative film, the mass content of each raw material component is as follows: sodium alginate (Qingdao Mingyue Seaweed Group Co., Ltd.) 23%, chitosan (Shanghai Luan Biotechnology Co., Ltd.) 46.5% , glycerin 14%, Span204.6%, Tween80 2.4%, thyme oil (International Flavors and Fragrances Co., Ltd.) 9.5%.

[0041] The preparation method of sodium alginate-chitosan double layer edible preservative film, comprises the steps:

[0042] (1) Preparation of sodium alginate membrane solution: accurately weigh 1g of sodium alginate and dissolve it in 100ml of distilled water, then add 0.3g of glycerin, 0.2g of Span20, 0.1g of Tween80, 0.4g of thyme oil, and stir with a stirrer (200 rpm min) for 6 hours to completely dissolve, mix the solution evenly to form an emulsion, and then use a high-speed disperser to homogenize at 8000rpm for 10 minutes in a vacuum state to obtain a sodium alginate film solution, which is designated as SA solu...

Embodiment 3

[0047] Sodium alginate-chitosan double-layer edible preservative film, the components and the percentage content of each component are as follows: sodium alginate (Qingdao Mingyue Seaweed Group Co., Ltd.) 23.3%, chitosan (Shanghai Luan Biotechnology Co., Ltd.) ) 30.4%, glycerin 15.4%, Span20 6.2%, Tween80 6.2%, horseradish (Xi’an Weite Biotechnology Co., Ltd.) 9.25%, thyme oil (International Flavors and Fragrances Co., Ltd.) 9.25%.

[0048] The preparation method of sodium alginate-chitosan double layer edible preservative film, comprises the steps:

[0049] (1) Preparation of sodium alginate membrane solution: Accurately weigh 1.5g sodium alginate and dissolve in 100ml distilled water, then add 0.5g glycerin, 0.4g Span20, 0.4g Tween80, 0.6g thyme oil, 0.6g horseradish with stirring Stir (800 rpm) for 8 hours to make it completely dissolve, mix the solution evenly to form an emulsion, then use a high-speed disperser to homogenize at 12000rpm for 10min in a vacuum state, and ob...

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Abstract

The invention discloses a sodium alginate-chitosan double-layer edible membrane as well as a preparation method and an application thereof. The sodium alginate-chitosan double-layer edible membrane isprepared from a sodium alginate membrane and a chitosan membrane through cross-linking compounding. The sodium alginate-chitosan double-layer edible membrane is prepared from a safe and non-toxic material, wide in raw material source, low in production cost and good in membrane forming property, the eating security of an edible inner packaging membrane is improved, through synergetic promotion ofthe components, the air permeability of the membrane is remarkably degraded, the oxygen permeation rate of the membrane is remarkably reduced, the tension property and the transparency of the membrane are remarkably improved, and the membrane is easy to degrade; due to addition of a natural antibacterial agent, microorganism pollution can be very well prevented; the thickness of the membrane canbe controlled by changing the proportioning of the sodium alginate to the chitosan, and then the mechanical properties, the dissolution degree and the antibacterial agent release speed of the membraneare controlled; and the membrane is simple in preparation step, and by adopting the preservative membrane made from the membrane disclosed by the invention, moisture loss and microorganism pollutionin the transportation, storage and processing process of fruits and vegetables can be reduced.

Description

technical field [0001] The invention relates to a sodium alginate-chitosan double-layer edible film, a preparation method and application thereof, and belongs to the field of edible films. Background technique [0002] Traditional food packaging materials, including food bags and food barrier films, mostly use chemical products such as polypropylene and polyethylene. Long-term, deep-seated ecological and environmental problems. In view of the particularity of food packaging materials, there have been many reports on the progress of research and development of truly safe and degradable packaging materials. [0003] Edible film is a kind of packaging material. It is made of edible natural materials. Through the barrier properties of the film itself, it can prevent food from being affected by the external environment and ensure the quality of food. Divided into polysaccharide edible film, protein edible film and compound edible film. At present, studies have shown that edibl...

Claims

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Application Information

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IPC IPC(8): C08J7/00C08J5/18C08L5/08C08L5/04B65D65/46
CPCB65D65/463C08J5/18C08J7/00C08J2305/04C08J2305/08C08J2405/04C08J2405/08
Inventor 王向辉宋煌旺林强史载锋冯文
Owner HAINAN NORMAL UNIVERSITY
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