Preparation method of pH and temperature dual stimuli-responsive food fresh-keeping nano cellulose hydrogel film

Abstract

The invention discloses a preparation method of a pH and temperature dual stimuli-responsive food fresh-keeping nano cellulose hydrogel film. According to the preparation method, nanocellulose, N-isopropylacrylamide, a comonomer, a cross-linking agent and free amino are reacted to prepare a hydrogel film, then a preservative is loaded on the hydrogel film, and the pH and temperature dual stimuli-responsive food fresh-keeping nano cellulose hydrogel film is obtained. The hydrogel film can be directly wrapped on the periphery of fruits, adaptively release the preservative according to the changeof pH and temperature, and can effectively inhibit the rotting of fruit, thereby prolonging the storage period of fruit, enabling the preservative to be fully and efficiently utilized, and solving the problems of large residual quantity and short timeliness of the preservative; meanwhile, the loss of moisture in fruits can be inhibited; the flexibility of the hydrogel film is remarkably improved,rotting caused by damage of the packaging film is reduced, and fruits are protected more effectively; the preparation can be completed at room temperature, so that the energy consumption is obviouslyreduced.

Description

technical field [0001] The invention relates to a preparation method of a pH- and temperature-responsive food fresh-keeping nano-cellulose hydrogel film, which belongs to the field of food fresh-keeping. Background technique [0002] In recent years, with the improvement of people's living standards, the demand for various fruits has gradually increased, but fruits are prone to rot and deterioration during storage and transportation. Preservatives are a simple and effective means of fresh-keeping, but preservatives are time-sensitive, which makes it difficult to play a role in fresh-keeping in the later stages of storage, and it is easy to cause fruit rot and deterioration. Moreover, the fruit is prone to rot and deterioration under high temperature, and the fruit will release acidic substances during the ripening stage, which will cause the pH around the fruit to change. Therefore, a system that can control the release of preservatives in response to the needs of fruits is...

AI Technical Summary

Problems solved by technology

Although the preservative prolongs the fresh-keeping period of mangoes, it cannot respond to the needs of the fruit to control the release of preservatives, resulting in short timeliness and serious residues of the preservative

Chinese patent 201810569081.5 discloses a straw cellulose antibacterial plastic wrap and its preparation method. The straw cellulose antibacterial plastic wrap can prevent the growth of bacteria during the fruit preservation process, thereby prolonging the freshness period of the fruit, but it does not have fruit responsiveness

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