Electrospinning nano-fiber membrane indicating food freshness and preparation method thereof

A technology for electrospinning nanofibers and nanofiber membranes, which is used in fiber processing, plant fibers, textiles, and papermaking, etc., can solve the problem of poor stability of anthocyanin liposomes, the synthesis method contains toxic and harmful substances, and cannot be used as an indicator. and other problems, to achieve the effect of high loading capacity and improving anti-interference ability

Active Publication Date: 2019-02-22
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to overcome the shortcomings of poor stability of anthocyanin liposomes in the prior art, the synthesis method contains toxic and harmful substances and cannot be used as an indicator. Liposomes were modified with safe and non-toxic chi

Method used

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  • Electrospinning nano-fiber membrane indicating food freshness and preparation method thereof
  • Electrospinning nano-fiber membrane indicating food freshness and preparation method thereof
  • Electrospinning nano-fiber membrane indicating food freshness and preparation method thereof

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preparation example Construction

[0038] A method for preparing a food freshness indicator electrospun nanofiber membrane, comprising the following steps:

[0039] Step S1, preparing anthocyanin liposomes by ethanol injection method;

[0040] Step S2, modifying chitosan on the surface of anthocyanin liposome;

[0041] Step S3, using electrospinning technology to prepare a freshness indicating electrospun nanofiber membrane.

[0042] In the step S1, anthocyanin liposomes are prepared by ethanol injection method, which specifically includes the following steps:

[0043] Step S1.1: dissolving lecithin and cholesterol with a mass ratio of 5-10:1 in absolute ethanol, and then stirring at room temperature to form a uniform mixed solution;

[0044] Step S1.2: Add the pH-indicating anthocyanins with a mass ratio of lecithin to pH-indicating anthocyanins of 5-10:1 into the phosphate buffer solution with pH=7, and stir evenly; then the solution is uniformly injected into the mixed solution in step S1.1, and finally s...

Embodiment 1

[0064] 1. Anthocyanin extraction from raw materials and calibration of anthocyanin concentration in the extract

[0065] The natural pigments allowed to be used in food in GB2760-2014 include black currant pigment, carrot pigment, roselle pigment, mulberry pigment, purple sweet potato pigment, purple cabbage pigment, blueberry pigment, black wolfberry pigment, etc. The listed pigments are pH Indicative anthocyanin pigment with pH indicating function. The extraction method of these pigments is to accurately weigh 5g of dried raw materials into a 250mL round bottom flask, the ratio of solid to liquid is 1:10, the extraction solvents are water and aqueous hydrochloric acid solution with a pH value of 2, and they are incubated at 60°C for 60min, and taken out. Filtrate, set the volume to 250mL, and adjust the pH value to 2, extract the anthocyanin aqueous solution, and use the vacuum freeze-drying method to concentrate to obtain solid pH-indicating anthocyanins.

[0066] Use the ...

Embodiment 2

[0080] 1. Anthocyanin extraction from raw materials and calibration of anthocyanin concentration in the extract

[0081] The natural pigments allowed to be used in food in GB2760-2014 include black currant pigment, carrot pigment, roselle pigment, mulberry pigment, purple sweet potato pigment, purple cabbage pigment, blueberry pigment, black wolfberry pigment, etc. The listed pigments are pH Indicative anthocyanin pigment with pH indicating function. The extraction method of these pigments is to accurately weigh 5g of dried raw materials into a 250mL round bottom flask, the ratio of solid to liquid is 1:10, the extraction solvents are water and aqueous hydrochloric acid solution with a pH value of 5, and they are incubated at 60°C for 60min, and taken out. Filter, set the volume to 250mL, and adjust the pH value to 5, extract anthocyanin aqueous solution, and use vacuum freeze-drying to concentrate to obtain solid anthocyanin.

[0082] Use the sulfuric acid-vanillin colorimet...

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Abstract

The invention provides an electrospinning nano-fiber membrane indicating food freshness and a preparation method thereof. The method comprises the following steps: S1, preparing anthocyanin lipidosomeby an alcohol injection method; S2, modifying chitosan to the surface of the anthocyanin lipidsome; and S3, preparing the electrospinning nano-fiber membrane indicating freshness by utilizing an electrospinning technology. According to the preparation method, anthocyanin with an indicating function is coated by an alcohol injection method to obtain lipidsome and is modified with safe and nontoxicchitosan to obtain the pH indicating anthocyanin lipidsome with excellent stability, the indicating anthocyanin lipidsome is assembled on an electrospinning nano-fiber membrane by means of the electrospinning technology to obtain the freshness indicating nano-fiber membrane, which can generate remarkable color variation in the food transporting and storing process according to the effect of corruptive gas generated in freshness variation, and a PCA model is established according to the variation of color RGB values and can be used for effectively differentiating foods with different freshnessdegrees. The electrospinning nano-fiber membrane can be used as a novel nontoxic freshness indicating intelligent package material.

Description

technical field [0001] The invention belongs to the technical field of food intelligent packaging, and in particular relates to an electrospun nanofiber film for food freshness indication and a preparation method thereof. Background technique [0002] Anthocyanin natural pigments are non-toxic and have no side effects, bright colors, natural tones, and have anti-oxidation, anti-inflammation, blood lipid regulation, and insulin-improving effects, which have aroused strong interest in the development and application of anthocyanins from all over the world. It contains groups sensitive to pH value. When the pH value of the environment changes, the structure of the group changes, that is, it shows a color change, which can qualitatively indicate the acidity and alkalinity of the solution. However, because anthocyanins are sensitive to pH, temperature, light, metal ions, etc., their stability is poor, and anthocyanins are not easily absorbed by the gastrointestinal tract due to t...

Claims

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Application Information

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IPC IPC(8): D06M13/11D06M15/03B65D65/38D04H1/728D04H1/425D06M101/06
CPCB65D65/38D04H1/425D04H1/728D06M13/11D06M15/03D06M2101/06
Inventor 邹小波石海军黄晓玮翟晓东石吉勇李志华徐艺伟胡雪桃
Owner JIANGSU UNIV
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