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Preparation method of edible antibacterial film

An antibacterial film and film-forming technology, which is applied in the field of preparation of edible antibacterial film, can solve the problems of poor antibacterial effect, achieve the effects of avoiding irritating odor, improving antibacterial performance, and improving structural compactness

Active Publication Date: 2021-01-29
NANJING UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the composite film still has the problem of poor antibacterial effect.

Method used

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  • Preparation method of edible antibacterial film
  • Preparation method of edible antibacterial film

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Take by weighing 0.5g chitosan and be dissolved in 1% (w / v) L-malic acid, make chitosan solution concentration be 1.5% (w / v), add the glycerin that is 15% of chitosan quality, fully Stir to combine well. Take by weighing 0.5g cornstarch and dissolve in water so that the concentration of the starch solution is 3% (w / v), add 15% glycerol that is the starch mass, gelatinize at 80°C for 30min, cool to room temperature and mix with the chitosan solution uniform. Add 0.12g of nano-ZnO, shear and mix at 2000r / min, ultrasonic degassing for 30min, coat the mixed solution on a polytetrafluoroethylene mold, and dry at 60°C for 24h to obtain a membrane material, which is subjected to antibacterial experiment.

Embodiment 2

[0035] This example is basically the same as Example 1, the only difference is that the concentration of L-malic acid is 3% (w / v).

Embodiment 3

[0037] This example is basically the same as Example 1, the only difference is that the concentration of L-malic acid is 5% (w / v).

[0038] Table 2 Composite film inhibition zone size

[0039] Composite Film Formulation Solvent concentration (L-malic acid) Antibacterial zone diameter / mm Example 1 Chitosan / Starch / Nano ZnO 1％ 46 Example 2 Chitosan / Starch / Nano ZnO 3％ 44 Example 3 Chitosan / Starch / Nano ZnO 5％ 43

[0040] figure 2 It is the antibacterial effect figure of composite film: a is the antibacterial effect figure of the antibacterial film that embodiment 1 makes to Staphylococcus aureus; b is the antibacterial effect figure of the antibacterial film that embodiment 2 makes to Staphylococcus aureus; c is the implementation The antibacterial effect figure of the antibacterial film that example 3 makes to Staphylococcus aureus.

[0041] Table 2 and figure 2 Shown, the antibacterial film inhibition zone diameter that embodiment...

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Abstract

The invention discloses a preparation method of an edible antibacterial film. The method comprises the following steps of: taking starch and chitosan as film-forming materials and nano ZnO as an additive, dissolving chitosan in an L-malic acid solution, adding a plasticizer to obtain a chitosan solution, dissolving starch in water, adding the plasticizer, performing gelatinizing in a water bath toobtain a starch solution, performing cooling, then performing mixing with the chitosan solution uniformly, adding nano ZnO, and carrying out high-speed shearing and mixing, conducting ultrasonic defoaming, coating a polytetrafluoroethylene mold with the mixed solution, and performing drying to form a film, thus obtaining the edible antibacterial film. The edible antibacterial film prepared by theinvention has excellent antibacterial performance and can be widely applied to the field of fresh keeping of fruits, vegetables, meat products, fresh milk and the like.

Description

technical field [0001] The invention relates to a preparation method of an edible antibacterial film, belonging to the field of food preservation films. [0002] technical background [0003] Traditional polymer food packaging materials have problems such as non-biodegradable, difficult recycling, serious environmental pollution, and oil depletion. Edible food packaging materials have attracted great attention. Edible packaging films prepared from renewable biomass resources are not only easy to degrade after use, but also can improve food quality and safety and prolong the shelf life of food. [0004] As a natural polymer material, starch has the advantages of wide sources, low price, and renewable, but starch film also has problems such as no antibacterial properties, low mechanical properties, and easy moisture absorption, which greatly limits its application in the field of food packaging. Applications. In response to the problem of antibacterial performance, researcher...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08J5/18C08L3/02C08L5/08C08K3/22C08K5/053C08K5/092
CPCC08J5/18C08J2303/02C08J2405/08C08K2201/011C08K2003/2296C08K5/053C08K5/092
Inventor 江晓红连瑞哲曹金星
Owner NANJING UNIV OF SCI & TECH
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