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A kind of immobilized Pickering emulsion antibacterial film and preparation method and application thereof

A Pickering emulsion and liquid storage technology, applied in the field of food packaging, can solve the problems of inability to maintain long-term, strong volatility of essential oils, difficult to achieve long-term bacteriostasis, etc. The effect of preservation and preservation technology development

Active Publication Date: 2021-03-30
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, essential oils are highly volatile, and directly added to the polysaccharide-based edible film cannot be maintained for a long time, and it is difficult to achieve a long-term antibacterial effect

Method used

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  • A kind of immobilized Pickering emulsion antibacterial film and preparation method and application thereof
  • A kind of immobilized Pickering emulsion antibacterial film and preparation method and application thereof
  • A kind of immobilized Pickering emulsion antibacterial film and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] A water-soluble soybean polysaccharide-immobilized antibacterial film of Pickering emulsion is prepared according to the following steps:

[0049] (1) Dissolve 1 g of soybean acid-soluble protein and 2 g of water-soluble soybean polysaccharide in 25 mL of deionized water, and stir for 2 h to obtain protein stock solution and polysaccharide stock solution respectively. The protein stock solution is slowly (50 mL / min ) was added to the polysaccharide stock solution to obtain a mixed solution. After mixing for 3 h, adjust the pH of the solution to 2.5 with 0.1 mol / L HCl solution, then add oregano essential oil with 3% volume of the mixed solution and stir for 2 min at 10000 rpm to obtain Vegetable protein / soy polysaccharide complex stabilized Pickering emulsion;

[0050] (2) Add water-soluble soybean polysaccharide to the above-mentioned Pickering emulsion while stirring until the solid content of the system reaches 7%;

[0051] (3) Finally, small molecule cross-linking a...

Embodiment 2

[0053] A water-soluble soybean polysaccharide-immobilized antibacterial film of Pickering emulsion is prepared according to the following steps:

[0054] (1) Dissolve 0.5 g of pea acid-soluble protein and 1.5 g of water-soluble soybean polysaccharide in 25 mL of deionized water, and stir for 2.5 h to obtain protein stock solution and polysaccharide stock solution, respectively, and slowly (50ml / min) Add it to the polysaccharide stock solution to obtain a mixed solution. After mixing for 3 hours, adjust the pH of the solution to 3.0 with 0.1 mol / L HCl solution, then add garlic essential oil with 6% volume of the mixed solution and stir at 8000 rpm for 3 minutes to obtain vegetable protein / Soybean Polysaccharide Complex Stabilized Pickering Emulsion;

[0055] (2) Add water-soluble soybean polysaccharide to the above-mentioned Pickering emulsion while stirring until the solid content of the system reaches 9%;

[0056] (3) Finally, small molecule cross-linking agent octenyl suc...

Embodiment 3

[0058] A water-soluble soybean polysaccharide-immobilized antibacterial film of Pickering emulsion is prepared according to the following steps:

[0059] (1) Dissolve 0.25 g of kidney bean acid-soluble protein and 1 g of water-soluble soybean polysaccharide in 25 mL of deionized water, and stir for 3 h to obtain protein stock solution and polysaccharide stock solution, respectively, and slowly (50ml / min) Add it to the polysaccharide stock solution to obtain a mixed solution. After mixing for 3 hours, adjust the pH of the solution to 4.0 with 0.1 mol / L HCl solution, and then add mixed oil with a volume of 9% of the mixed solution (oregano essential oil: soybean oil: 6:4 ), stirred at 9000 rpm for 2 min to obtain a stable Pickering emulsion of vegetable protein / soybean polysaccharide complex;

[0060] (2) Add water-soluble soybean polysaccharide to the above-mentioned Pickering emulsion while stirring until the solid content of the system reaches 11%;

[0061] (3) Finally, the ...

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Abstract

The invention discloses a Pickering emulsion supported antibacterial film and a preparation method and an application thereof. The method comprises the steps of: adding plant essential oil to a mixedsolution of vegetable acid-soluble protein and water-soluble soybean polysaccharide, and stirring the materials and homogenizing the materials to obtain a vegetable protein / soybean polysaccharide complex-stabilized Pickering emulsion; adding water-soluble soybean polysaccharides while stirring until the solid content of a system reaches 7% to 15%; adding a small molecule cross-linking agent and aplasticizer having the solid content of 0.1% to 1.0% and 5% to 20% respectively, and homogenizing the materials again to obtain a membrane stock solution, and forming the film to obtain the water-soluble soybean polysaccharide Pickering emulsion supported antibacterial film. The antibacterial film has good machinery performance, stable property, and good antibacterial effect, can effectively alleviate the rapid evaporation of plant essential oil, and improves the utilization of essential oil, the antibacterial time is long, the shelf life of the food is long, the preparation method is simple,the cost is low, the application is easy to popularize, and the market prospect is good.

Description

technical field [0001] The invention belongs to the technical field of food packaging. More specifically, it relates to a water-soluble soybean polysaccharide immobilized Pickering emulsion antibacterial film and its preparation method and application. Background technique [0002] Edible antibacterial film is a new type of packaging, which is favored for its good biodegradability and antibacterial properties. It is a porous network structure film made of natural edible biomacromolecules (such as proteins, polysaccharides, lipids, etc.) as raw materials, adding antibacterial agents, and interacting with different molecules through a certain process. Water-soluble soybean polysaccharides (soy soluble polysaccharides, SSPS) is a natural anionic acidic polysaccharide isolated from waste soybean meal. It has a structure similar to pectin and contains partially methylated lacturonic acid. SSPS has excellent film-forming properties, high temperature stability, emulsification and...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08J5/18C08L5/00C08L89/00C08L91/00B65D65/38
CPCB65D65/38C08J5/18C08J2305/00C08J2489/00C08J2491/00
Inventor 肖杰刘倩茹罗敏娜王文博王玲
Owner SOUTH CHINA AGRI UNIV