Photodynamic sterilization fresh-keeping film for packaging ready-to-eat jellyfish

A fresh-keeping film and photodynamic technology, which is applied in the direction of anti-microbial preservation of food ingredients, food preservation, fruit and vegetable preservation, etc., to achieve the effects of extending shelf life, reducing sterilization costs, and good sterilization effects

Active Publication Date: 2019-03-26
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Photodynamic non-thermal bacteria reduction technology has the characteristics of high efficiency and broad-spectrum antibacterial. However, there are no relevant reports on the preparation of photodynamic bacteria reduction plastic wrap based on this technology. If it can be applied to the food industry, it will show great potential. potential

Method used

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  • Photodynamic sterilization fresh-keeping film for packaging ready-to-eat jellyfish
  • Photodynamic sterilization fresh-keeping film for packaging ready-to-eat jellyfish
  • Photodynamic sterilization fresh-keeping film for packaging ready-to-eat jellyfish

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) After fully dissolving curcumin in absolute ethanol, add disodium EDTA solution and mix to obtain a photosensitizer complex solution with a final concentration of curcumin of 100 μmol / L and a final concentration of disodium EDTA of 0.02 wt %;

[0031] (2) Add chitosan to 1% acetic acid aqueous solution at 45-55°C, stir for 30 minutes until the chitosan is completely dissolved, and obtain a chitosan gel with a content of 1.5 wt%.

[0032] (3) Add 1mL photosensitizer complex solution to 5mL chitosan gel, add glycerin to make the concentration of glycerin in the obtained film liquid be 1wt%, stir for 4h and then ultrasonically degas for 10-15min;

[0033] (4) Pour the obtained film solution into the mold, let it stand for 1-1.5 hours, and then dry it at 35-45°C to form a film to obtain a photodynamic antibacterial fresh-keeping film;

[0034] (5) Pack the ready-to-eat jellyfish with the obtained photodynamic bacteria-reducing plastic wrap, and irradiate it with visible...

Embodiment 2

[0038] At 28°C, the photosensitizer complex solutions with the final concentrations of curcumin at 0, 25, 50, 75, 100, and 125 μmol / L and the final concentration of disodium EDTA at 0.02% were prepared respectively. According to the steps described in Example 1, the prepared photosensitizer complex solutions with different concentrations were respectively added to the chitosan gel, and a photodynamic antibacterial fresh-keeping film was prepared by solution casting. Meanwhile, a pure chitosan film without photosensitizer complex was prepared as a control.

[0039] Quantitative ready-to-eat jellyfish were weighed, and the experimental group was packaged with the prepared photodynamic antibacterial plastic wrap, while the control group was packaged with pure chitosan film. At 28°C, the samples were incubated in the dark for 30 min, and then placed at a distance of 20 cm from a blue LED light source with a wavelength of 425 nm for 30 min. Set up three parallels for each group. ...

Embodiment 3

[0042]Under the condition of 28 ℃, according to the step preparation described in Example 1, the final concentration of curcumin is 100 μ mol / L, and the photosensitizer complex solution with disodium EDTA final concentration is 0.02%, and the photosensitizer complex solution prepared is added to Chitosan gel, by solution casting method to prepare photodynamic antibacterial preservation film. Meanwhile, a pure chitosan film without photosensitizer complex was prepared as a control.

[0043] Quantitative ready-to-eat jellyfish were weighed, and the experimental group was packaged with the prepared photodynamic antibacterial plastic wrap, while the control group was packaged with pure chitosan film. At 28°C, the samples were incubated in the dark for 30 min, and then placed at a distance of 20 cm from a blue LED light source with a wavelength of 425 nm for 0, 5, 10, 20, and 30 min respectively, and three parallels were set up for each group. The plate counting method was used to...

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Abstract

The invention discloses a photodynamic sterilization fresh-keeping film for packaging ready-to-eat jellyfish. The photodynamic sterilization fresh-keeping film is prepared in the mode that food-gradecurcumin and food-grade EDTA disodium are compounded to serve as a photosensitizer compound, chitosan and glycerinum are combined to serve as a matrix material, and a solution-casting method is conducted. After the photodynamic sterilization fresh-keeping film is adopted to package the ready-to-eat jellyfish, the photodynamic sterilization fresh-keeping film is matched with non-toxic LED visible light sources for use, and thus the aerobic bacterial count on the ready-to-eat jellyfish is effectively decreased. The tests show that the disinfection rate of the photodynamic sterilization fresh-keeping film on the ready-to-eat jellyfish is up to 99.9%, the sterilization effect is significant, the flavor and taste of the ready-to-eat jellyfish are not significantly affected, the shelf life of the ready-to-eat jellyfish can be prolonged from one month to five months, and the food safety problem of the ready-to-eat jellyfish is ensured.

Description

technical field [0001] The invention belongs to the field of non-thermal bacteria reduction, in particular to a photodynamic bacteria reduction fresh-keeping film used for packaging ready-to-eat jellyfish. Background technique [0002] Jellyfish, also known as sea snakes and red stingers, belongs to the class of Jellyfish, the order of Jellyfish, and the genus Jellyfish. It is widely distributed in the four major sea areas of our country and is an important aquatic resource in our country. Instant jellyfish products are usually ready-to-eat foods obtained after a series of processes such as washing, cutting, sterilizing, and packaging the salted jellyfish. However, since the salt content of ready-to-eat jellyfish after desalination is usually not higher than 2%, and jellyfish is a high-protein, low-fat nutrient-rich aquatic resource, it is very easy to be polluted by bacteria, molds and other microorganisms, resulting in problems such as the total number of colonies exceedin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08L5/08C08K5/132C08K5/17C08K5/053C08J5/18A23B7/154
CPCA23B7/154A23V2002/00C08J5/18C08J2305/08C08K5/053C08K5/132C08K5/175A23V2200/10A23V2250/2112A23V2250/511A23V2250/6406A23V2250/082
Inventor 林少玲周阿容曾绍校林以琳丘金辉赖丹宁
Owner FUJIAN AGRI & FORESTRY UNIV
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