Antiseptic, anti-oxidation multi-effect active nano fresh-keeping film for cold fresh meat and preparation method thereof

A nano-preservation film and chilled meat technology, applied in the direction of flexible coverings, packaging, wrapping paper, etc., can solve the problems of difficult exposure and sudden release of active substances, poor fresh-keeping effect, reduced antibacterial and anti-oxidative properties, etc., to achieve The preparation method is simple, and the effect of maintaining antibacterial, good antioxidation and antibacterial properties

Active Publication Date: 2019-09-24
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The second purpose of the present invention is to address the existing membranes prepared by adding active substances directly to the film matrix, which is likely to cause the short-term exposure and release of active substances, resulting in the reduction of antibacterial and anti-oxidative properties, resulting in poor fresh-keeping effects. ;Provide a preparation method of anti-corrosion and anti-oxidation multi-effect active nano-preservation film for chilled fresh meat; the method is to use nanotechnology to realize the encapsulation and formation of fresh-keeping active substances (composite catechin and ε-polylysine) Nanoparticles make the active substances not easy to be exposed and released suddenly, realize the protection and slow release of the active substances, and can better maintain their antioxidative or antibacterial effects; improve their antioxidative or antibacterial stability. The nano-embedding of theophylline and ε-polylysine not only protects the active substance and prolongs the effectiveness of its action, but also combines the strong antioxidant properties of catechin and the strong antibacterial properties of polylysine, Developed green nano-preservation film for cold fresh meat

Method used

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  • Antiseptic, anti-oxidation multi-effect active nano fresh-keeping film for cold fresh meat and preparation method thereof
  • Antiseptic, anti-oxidation multi-effect active nano fresh-keeping film for cold fresh meat and preparation method thereof
  • Antiseptic, anti-oxidation multi-effect active nano fresh-keeping film for cold fresh meat and preparation method thereof

Examples

Experimental program
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preparation example Construction

[0040] The preparation method of the above antiseptic and anti-oxidation multi-effect cold fresh meat active nano-preservation film comprises the following steps:

[0041] 1) Take chitosan, sulfobutyl-β-cyclodextrin, ε-polylysine, compound catechin, gelatin, glycerol and transglutaminase according to the above-mentioned ratio in parts by weight;

[0042] 2) Dissolve chitosan (CS, degree of deacetylation ≥ 90%) in dilute acetic acid solution, stir magnetically at room temperature at a speed of 600r / min until completely dissolved, and filter to obtain chitosan with a mass-volume ratio of 0.01-1g / 100ml Sugar solution, for later use; adjust its pH to 5.10-5.30 before use;

[0043] 3) Dissolve sulfobutyl ether-β-cyclodextrin in water and magnetically stir until completely dissolved, filter to obtain a sulfobutyl ether-β-cyclodextrin solution with a mass-volume ratio of 0.1-1g / 100ml, and set aside;

[0044] 4) Dissolve ε-polylysine and compound catechin in sulfobutyl ether-β-cyclod...

Embodiment 1

[0122] The preparation method of anticorrosion, anti-oxidation multi-effect cold fresh meat active nano-preservation film 1 comprises the following steps:

[0123] 1) Take by weighing 6.74 parts of chitosan, 2.53 parts of sulfobutyl-β-cyclodextrin, 0.9 parts of ε-polylysine, 7.58 parts of compound catechins, 200 parts of gelatin, 40 parts of glycerol and 2 parts of transglutaminase; wherein, the compound catechin is composed of epicatechin, epigallocatechin gallate and epigallocatechin; epicatechin The weight ratio of gluten, epigallocatechin gallate and epigallocatechin is 1:0.969:0.575,

[0124] 2) Dissolve chitosan (CS, degree of deacetylation ≥ 90%) in dilute acetic acid solution, stir magnetically at room temperature at a speed of 600r / min until completely dissolved, and filter to obtain a chitosan solution with a mass-volume ratio of 0.1 / 100ml , standby; adjust its pH to 5.22 before use;

[0125] 3) Dissolve sulfobutyl ether-β-cyclodextrin in water and magnetically sti...

Embodiment 2

[0131] The preparation method of the multi-effect anti-corrosion and anti-oxidation type cold fresh meat active nano-preservation film 2 comprises the following steps:

[0132] 1) Take by weighing 6.74 parts of chitosan, 2.53 parts of sulfobutyl-β-cyclodextrin, 0.9 parts of ε-polylysine, 7.58 parts of compound catechins, 200 parts of gelatin, 40 parts of glycerol and 2 parts of transglutaminase; wherein, the compound catechin is composed of epicatechin, epigallocatechin gallate and epigallocatechin; epicatechin The weight ratio of gluten, epigallocatechin gallate and epigallocatechin is 1:0.598:0.812.

[0133] 2) Dissolve chitosan (CS, degree of deacetylation ≥ 90%) in dilute acetic acid solution, stir magnetically at room temperature at a speed of 600r / min until completely dissolved, filter to obtain chitosan with a mass-volume ratio of 0.1g / 100ml Solution, standby; adjust its pH to 5.22 before use;

[0134] 3) Dissolve sulfobutyl ether-β-cyclodextrin in water and magnetica...

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Abstract

The invention discloses an antiseptic, anti-oxidation multi-effect active nano fresh-keeping film for cold fresh meat and a preparation method thereof. The raw materials of the fresh-keeping film comprise, in parts by weight, 1.00-20.00 parts of chitosan, 1.00-10.00 parts of sulfobutyl-beta-cyclodextrin, 0.50-10 parts of epsilon-polylysine, 1.00-25.00 parts of compound catechin, 100-300 parts of edible gelatin, 10-80 parts of glycerin, and 1-10 parts of transglutaminase. The provided compound catechin-epsilon-polylysine active nano fresh-keeping film for cold fresh meat is natural, safe and non-toxic, and environment-friendly, antioxidant properties of catechin and antibacterial properties of epsilon-polylysine are combined, good antioxidant and antibacterial properties are obtained, and sustained release of active substances is realized to maintain the properties of the film for a relatively long period of time. The fresh-keeping film is used for fresh-keeping of cold fresh meat, the problem that a fresh-keeping film containing a catechin substance brings bad color performance to a meat sample is solved, and further the shelf life of cold fresh meat is prolonged.

Description

technical field [0001] The invention relates to the technical field of meat preservation, in particular to an antiseptic and anti-oxidation multi-effect active nano-preservation film for cold fresh meat and a preparation method thereof. Background technique [0002] Chilled fresh meat has undergone sufficient deacidification and maturity. Its meat is more tender than freshly slaughtered meat, and its taste is more delicious. It is rich in nutrients and easily absorbed by the body, which can provide essential amino acids. However, it is prone to spoilage during storage. The general shelf life is only 2-3 days. [0003] Chilled meat has gradually become the mainstream trend of my country's meat market, but due to the constraints of our country's economy, the cold chain technology required for chilled meat is backward, so plastic wrap is often used to improve this problem. The common meat plastic wrap in the market is mainly Including low-density polyethylene, polyvinyl dichlor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08L89/00C08L5/08C08L5/16C08L77/04C08K5/053C08K5/1545C08K9/10C08K9/04C08K13/06C08J5/18B65D65/46
CPCB65D65/463B65D65/466C08J5/18C08J2389/00C08J2405/08C08J2405/16C08J2477/04C08K5/053C08K5/1545C08K9/08C08K9/10C08K13/06C08K2201/011C08K2201/014
Inventor 靳国锋岳丽莉何立超孔俊豪彭伟明
Owner HUAZHONG AGRI UNIV
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