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

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...

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 stability and oxidation resistance of anthocyanins may be reduced, which leads to the need to use tripolyphosphoric acid as an exogenous cross-linking agent for chitosan-gelatin composite films

Therefore, the composite material prepared by it has only achieved a good indication effect in a very short period of time. How to overcome the technical problem of anthocyanin instability and prepare an intelligent packaging material with stable performance has become a technical problem to be solved urgently by those skilled in the art.

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