Preparation method of purple cabbage anthocyanin-nano chitin gelatin composite film, and product and application thereof

A nano-chitin and purple cabbage technology, applied in flexible coverings, packaging, wrapping paper, etc., can solve the problem of anthocyanin stability and oxidation resistance decline, susceptibility to high temperature, strong light and strong alkali, anthocyanin To avoid problems such as element instability, achieve excellent biocompatibility, sensitive freshness indication, and improve antibacterial and antioxidative effects

Active Publication Date: 2019-12-06
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, anthocyanins are unstable in the environment and are easily degraded under the influence of high temperature, strong light and strong alkali. Although CN105111474A added anthocyanins to a composite film material of chitosan and gelatin to prepare an indicative For composite packaging materials, since chitosan is not easily soluble in water and most organic solvents, it needs to be hydrophobized and modified to form an amphiphilic polymer before it can be combined with anthocyanins to embed it. In this process, The s

Method used

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  • Preparation method of purple cabbage anthocyanin-nano chitin gelatin composite film, and product and application thereof
  • Preparation method of purple cabbage anthocyanin-nano chitin gelatin composite film, and product and application thereof

Examples

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Effect test

Embodiment 1

[0030] (1) Preparation of purple cabbage anthocyanins: 10 g of purple cabbage was crushed and added to 100 mL of acidified ethanol, ultrasonically extracted, and centrifuged to obtain a purple cabbage anthocyanin solution. The obtained solution was rotary evaporated, placed at -80°C for 12-48 hours, and then vacuum freeze-dried to obtain purple cabbage anthocyanin powder. Wherein, the acidified ethanol is a mixture of hydrochloric acid and absolute ethanol with a volume ratio of 15:85, and the concentration of the hydrochloric acid aqueous solution is 0.5 mol / L. The ultrasonic frequency is 10 kHz, the power is 20 watts, the ultrasonic mode is 2 seconds on / 2 seconds off, and the ultrasonic time is 10 minutes. The centrifugation speed is 6000 rpm, centrifugation is 10 minutes, and the centrifugation temperature is 4°C. The rotary steaming temperature is 45° C., and the rotation speed is 15 rpm. Vacuum freeze-drying is at a freezing temperature of -40°C and an air pressure of 2...

Embodiment 2

[0035] (1) Preparation of purple cabbage anthocyanins: 10 g of purple cabbage was crushed and added to 100 mL of acidified ethanol, ultrasonically extracted, and centrifuged to obtain a purple cabbage anthocyanin solution. The obtained solution was rotary evaporated, placed at -80°C for 12-48 hours, and then vacuum freeze-dried to obtain purple cabbage anthocyanin powder. Wherein, the acidified ethanol is a mixture of hydrochloric acid and absolute ethanol with a volume ratio of 15:85, and the concentration of the hydrochloric acid aqueous solution is 0.5 mol / L. The ultrasonic frequency is 10 kHz, the power is 20 watts, the ultrasonic mode is 2 seconds on / 2 seconds off, and the ultrasonic time is 10 minutes. The centrifugation speed is 6000 rpm, centrifugation is 10 minutes, and the centrifugation temperature is 4°C. The rotary steaming temperature is 45° C., and the rotation speed is 15 rpm. Vacuum freeze-drying is at a freezing temperature of -40°C and an air pressure of 2...

Embodiment 3

[0040] (1) Preparation of purple cabbage anthocyanins: 10 g of purple cabbage was crushed and added to 100 mL of acidified ethanol, ultrasonically extracted, and centrifuged to obtain a purple cabbage anthocyanin solution. The obtained solution was rotary evaporated, placed at -80°C for 12-48 hours, and then vacuum freeze-dried to obtain purple cabbage anthocyanin powder. Wherein, the acidified ethanol is a mixture of hydrochloric acid and absolute ethanol with a volume ratio of 15:85, and the concentration of the hydrochloric acid aqueous solution is 0.5 mol / L. The ultrasonic frequency is 10 kHz, the power is 20 watts, the ultrasonic mode is 2 seconds on / 2 seconds off, and the ultrasonic time is 10 minutes. The centrifugation speed is 6000 rpm, centrifugation is 10 minutes, and the centrifugation temperature is 4°C. The rotary steaming temperature is 45° C., and the rotation speed is 15 rpm. Vacuum freeze-drying is at a freezing temperature of -40°C and an air pressure of 2...

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Abstract

The invention discloses a preparation method of a purple cabbage anthocyanin-nano chitin gelatin composite film, and a product and an application thereof. The preparation method includes crushing purple cabbages, uniformly mixing with acidified ethanol, and centrifuging to obtain a purple cabbage anthocyanin solution, concentrating the solution by rotary evaporation, and freeze-drying to obtain apowder; dissolving the purple cabbage anthocyanin powder in a nano chitin gelatin solution, uniformly dispersing, casting into a film, and drying to obtain a finished product of the purple cabbage anthocyanin-nano chitin gelatin composite film. The method adopts nano chitin and gelatin as a matrix and purple cabbage anthocyanin as a filler, so that the food packaging film has a good film-forming property, an antimicrobial property, oxidation resistance and an indicating function simultaneously, and can be applied to freshness indication for livestock meat products and aquatic products. The rawmaterials of the composite film are all food materials, and have excellent biocompatibility, safety and degradability, so as to further promote the application of natural antioxidants in intelligentpackaging.

Description

technical field [0001] The invention relates to the technical field of food intelligent packaging, in particular to a method for preparing a purple cabbage anthocyanin-nano chitin gelatin composite film. Background technique [0002] During the storage process of livestock and meat products, nutrients such as protein and fat are decomposed and metabolized under the action of microorganisms and enzymes, resulting in deterioration of quality and decrease in freshness. During this process, nitrogen, amines, ammonia and alcohols are simultaneously produced And volatile substances such as sulfur, which also lead to changes in the pH value of the storage environment. Therefore, the state of food freshness can be detected by detecting these characteristic volatile substances or responding to changes in the pH environment caused by food metabolites, so as to realize real-time and fast tracking and monitoring of food freshness; aquatic products are rich in nutrition, It is delicious...

Claims

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Application Information

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IPC IPC(8): C08J5/18C08L89/00C08L5/08C08K5/1545B65D65/38
CPCB65D65/38C08J5/18C08J2389/00C08J2405/08C08K5/1545
Inventor 胡亚芹陈美玉葛雨珺陈士国丁甜郭鸣鸣叶兴乾陈健初刘东红
Owner ZHEJIANG UNIV
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