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Preparation method of fish gelatin edible antioxidant film containing guava leaf extract

A guava leaf and antioxidant film technology is applied in the field of preparation of fish gelatin edible antioxidant film, can solve the problems of inability to solve food oxidation, unsatisfactory mechanical properties and barrier properties of packaging films, etc., and achieves good mechanical properties and cost. Low, wide-ranging effect of raw materials

Inactive Publication Date: 2019-12-24
BEIJING UNIV OF CHEM TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Common edible films cannot solve problems such as food oxidation, and the mechanical properties and barrier properties of traditional packaging films cannot meet the needs of real life

Method used

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  • Preparation method of fish gelatin edible antioxidant film containing guava leaf extract

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Weigh an appropriate amount of fish gelatin and add it to deionized water, swell at room temperature, place it in a 60°C water bath and stir for 30 minutes to form an 8% fish gelatin solution; add an appropriate amount of guava leaf extract to an appropriate amount of deionized water, stir well to form a 4% guava Pomegranate leaf extract solution, and then mix the two in equal volume and add 1% glycerin, after stirring for 30mim, stand at 60°C for 30min for degassing to form a film solution. Afterwards, the film solution is spread on an organic resin plate and dried for 24-48 hours under the condition of 25-40°C to form a fish gelatin anti-oxidation film containing guava leaf extract. The resulting film thickness was 0.061 mm.

[0022] The method for the determination of antioxidant capacity is as follows:

[0023] (a) Determination of the ability to scavenge DPPH free radicals

[0024] Accurately weigh a certain amount of DPPH, and use ethanol as solvent to prepare a...

Embodiment 2

[0034] Weigh an appropriate amount of fish gelatin and add it to deionized water, swell at room temperature, place it in a 60°C water bath and stir for 30 minutes to form a 6% fish gelatin solution; add an appropriate amount of guava leaf extract to an appropriate amount of deionized water, and stir well to form an 8% guava Pomegranate leaf extract solution, then mix the two in equal volume and add 1% glycerin, after stirring for 30mim, stand at 60°C for 30min for degassing, and then spread the film solution on an organic resin plate at 25-40°C to dry After 24-48 hours of film formation, the fish gelatin antioxidant film containing guava leaf extract was prepared. The resulting film thickness was 0.040 mm. The antioxidant film has a scavenging rate of 98.10% for DPPH free radicals, 99.00% for ABTS free radicals, and 92.30% for hydroxyl free radicals.

[0035] In DPPH, ABTS and hydroxyl radical tests, the stronger the scavenging ability, the stronger the antioxidant capacity. ...

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Abstract

The invention discloses a preparation method of a fish gelatin edible antioxidant film containing guava leaf extract, and belongs to the technical field of packaging films. The guava skin care productis prepared from the following raw material components in percentage by mass: 2 to 8 percent of fish gelatin, 0.5 to 5 percent of guava leaf extract, 1 percent of glycerinum and the balance of deionized water. The edible anti-oxidation film has the advantages of edibility, oxidation resistance, good ultraviolet light barrier property, wide raw material source, simple and feasible preparation process, low cost, safety and no toxicity.

Description

technical field [0001] The invention belongs to the technical field of packaging films, and in particular relates to a preparation method of fish gelatin edible anti-oxidation film containing guava leaf extract. Background technique [0002] In recent years, with the development of social economy and the improvement of people's living standards, problems such as solid pollution, water pollution, and air pollution caused by polymer plastic packaging have become more and more serious. Many countries in the world have invested a lot of energy in research on renewable and environmentally friendly biodegradable biomass packaging bags and put forward higher requirements. To address environmental issues while extending the shelf life and quality of food, reducing packaging waste has catalyzed the exploration of new bio-based packaging materials, such as edible and biodegradable films. Common edible films cannot solve problems such as food oxidation, and the mechanical properties a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08L89/00C08K5/053C08K5/00C08J5/18B65D65/46
CPCB65D65/463C08J5/18C08J2389/00C08K5/005C08K5/053
Inventor 黄雅钦苏卡郭杨李雪娟孟祥富
Owner BEIJING UNIV OF CHEM TECH
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