Freshness indicating electrostatic spinning fiber membrane, and preparation method and application thereof

Abstract

The invention discloses a freshness indicating electrostatic spinning fiber membrane and a preparation method and application thereof. The preparation method of the electrostatic spinning fiber membrane comprises the following steps of mixing polyvinyl alcohol and water, heating for 30-90 min at the temperature of 80 DEG C under a stirring condition so that polyvinyl alcohol can be dissolved in water, reducing the temperature to room temperature of 20-25 DEG C, adding a bromocresol purple ethanol solution, uniformly stirring, adjusting the pH value to 5, uniformly mixing, defoaming to obtain amixture, and spinning the mixture obtained in the step 1) into a membrane by using an electrostatic spinning device to obtain the electrostatic spinning fiber membrane. The preparation method disclosed by the invention is simple to operate and low in cost, and the obtained electrostatic spinning fiber membrane has the function of indicating the freshness of meat products; the electrostatic spinning fiber membrane is yellow before use, and is gradually changed into blue along with the decay of the meat product after being applied to the preservation of the meat product.

Description

technical field [0001] The invention belongs to the technical field of packaging materials, and in particular relates to a freshness-indicating electrospun fiber film and a preparation method and application thereof. Background technique [0002] The crux of food fresh-keeping packaging lies in the control of microorganisms, especially meat, such as pork, which is sensitive to microorganisms. If it is transported and sold without fresh-keeping packaging, its spoilage rate will be high, the shelf life will be low, and the marketing range will be short, resulting in economic losses; Most of the existing meat products are packaged in cold storage. Although the marketing scope of pork has been expanded, it is necessary to provide a cold chain during the whole transportation process, which increases the transportation cost. Moreover, whether the meat is fresh after cold chain transportation cannot be visually distinguished only by the color. Therefore, under normal temperature co...

AI Technical Summary

Problems solved by technology

[0002] The crux of food fresh-keeping packaging lies in the control of microorganisms, especially meat, such as pork, which is sensitive to microorganisms. If it is transported and sold without fresh-keeping packaging, its spoilage rate will be high, the shelf life will be low, and the marketing range will be short, resulting in economic losses; Most of the existing meat products are packaged in cold storage. Although the marketing scope of pork has been expanded, it is necessary to provide a cold chain during the whole transportation process, which increases the transportation cost, and whether the meat is fresh after cold chain transportation cannot be visually distinguished only by the color.

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