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Edible antibacterial food packaging film

A technology of food packaging film and food properties, applied in packaging, wrapping paper, transportation and packaging, etc., can solve the problem of poor material performance that cannot meet the requirements of food packaging mechanical properties, moisture resistance, oxygen resistance, oil resistance and antibacterial properties , weak interaction and other problems, to achieve good application prospects, good oil resistance, and prevent corruption and deterioration

Inactive Publication Date: 2019-05-17
DALIAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the preparation of edible packaging usually uses a single material, which cannot meet the requirements of food packaging for mechanical properties, moisture resistance, oxygen resistance, oil resistance and antibacterial properties; a few composite packaging films made of multiple materials usually use simple physical methods. Mixing method, the interaction between molecules of different materials is weak, and the performance of materials is poor in all aspects

Method used

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  • Edible antibacterial food packaging film
  • Edible antibacterial food packaging film
  • Edible antibacterial food packaging film

Examples

Experimental program
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Effect test

Embodiment 1

[0015] The main components of an edible antibacterial food packaging film are: cellulose sulfate or its salt, soybean protein isolate, natural antibacterial agent, glycerin, cellulose sulfate or its salt, soybean protein isolate, natural antibacterial agent, The weight ratio of glycerin is 10-70:1-70:1-10:1-5.

[0016] The preparation method of edible antibacterial food packaging film comprises the following steps:

[0017] (1) Dissolve 2 g of cellulose sulfate in 100 mL of deionized water to form a 2% (W / V) cellulose sulfate solution, and let stand at 4° C. for 12 hours to obtain solution 1;

[0018] (2) Dissolve 2g of soybean protein isolate in 100mL of 1% (V / V) acetic acid aqueous solution, heat to 50°C to form a 2% (W / V) isolate of soybean protein solution, and let stand at 4°C for 12h to obtain solution 2 ;

[0019] (4) 1 g of eugenol was dissolved in 100 mL of ethanol to form a 1% (W / V) eugenol solution, which was allowed to stand at 4° C. for 12 hours to obtain soluti...

Embodiment 2

[0029] A preparation method of sodium cellulose sulfate / soy protein isolate / eugenol edible antibacterial food packaging film, said preparation method comprising the steps of:

[0030] (1) Dissolve 2 g of cellulose sodium sulfate in 100 mL of deionized water to form a 2% (W / V) cellulose sodium sulfate solution, and let stand at 4°C for 12 hours to obtain solution 1;

[0031] (2) Dissolve 2g of soybean protein isolate in 100mL of 1% (V / V) acetic acid aqueous solution, heat to 50°C to form a 2% (W / V) isolate of soybean protein solution, and let stand at 4°C for 12h to obtain solution 2 ;

[0032] (4) 1 g of eugenol was dissolved in 100 mL of ethanol to form a 1% (W / V) eugenol solution, which was allowed to stand at 4° C. for 12 hours to obtain solution 3;

[0033] (5) Dissolve 1 g of glycerin in 100 mL of deionized water to form a 1% (W / V) glycerin solution, and let stand at 4°C for 12 hours to obtain solution 4;

[0034] (6) Mix solution 1, solution 2, solution 3 and solution ...

Embodiment 3

[0036] A preparation method of cellulose sulfate / soy protein isolate / cinnamaldehyde edible antibacterial food packaging film, said preparation method comprising the steps of:

[0037] (1) Dissolve 2 g of cellulose sulfate in 100 mL of deionized water to form a 2% (W / V) cellulose sulfate solution, and let stand at 4° C. for 12 hours to obtain solution 1;

[0038] (2) Dissolve 2g of soybean protein isolate in 100mL of 1% (V / V) acetic acid aqueous solution, heat to 50°C to form a 2% (W / V) isolate of soybean protein solution, and let stand at 4°C for 12h to obtain solution 2 ;

[0039] (4) 1 g of cinnamaldehyde was dissolved in 100 mL of ethanol to form a 1% (W / V) cinnamaldehyde solution, which was allowed to stand at 4° C. for 12 hours to obtain solution 3;

[0040] (5) Dissolve 1 g of glycerin in 100 mL of deionized water to form a 1% (W / V) glycerin solution, and let stand at 4°C for 12 hours to obtain solution 4;

[0041] (6) Mix solution 1, solution 2, solution 3, and soluti...

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Abstract

The invention relates to an edible antibacterial food packaging film, and belongs to the technical field of films. The edible antibacterial food packaging film comprises cellulose sulfate or saltof the cellulose sulfate, soy isolate protein, a natural bacteriostatic agent and glycerinum, the edible antibacterial food packaging film is prepared from the compositions in parts by weight: 10-70 partsof the cellulose sulfate or the salt of the cellulose sulfate, 1-70 parts of the soy isolate protein, 1-10 parts of the natural bacteriostatic agent, and 1-5 parts of the glycerinum, the cellulose sulfate salt is sodium cellulose sulfate, and the natural bacteriostatic agent is thymol, eugenol, or cinnamic aldehyde. According to the edible antibacterial food packaging film, adopted materials are all non-toxic and edible materials, the prepared packaging film is edible and has antibacterial function, and has good application prospects.

Description

technical field [0001] The invention relates to an edible antibacterial food packaging film, which belongs to the field of film technology. Background technique [0002] Edible antibacterial food packaging refers to the use of natural edible materials as raw materials and antibacterial agents. The raw materials mainly include polysaccharides and proteins, and the antibacterial agents mainly include natural plant extracts. Compared with traditional packaging materials, edible antibacterial food packaging has the following advantages: (1) The material is a natural polymer material with a wide range of sources and low price, and it is non-toxic and edible; (2) The material has good physical properties and is gas-barrier Good water blocking performance can prolong the shelf life of food; (3) It has antibacterial function, which can prevent food from mildew and deterioration and improve food quality. At present, the preparation of edible packaging usually uses a single material,...

Claims

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Application Information

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IPC IPC(8): C08L1/16C08L89/00C08K5/053C08K5/13C08K5/07C08J5/18B65D65/46
Inventor 唐川郑颖卢轩
Owner DALIAN UNIV
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