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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 films, can solve problems such as poor antibacterial effect, achieve the effects of avoiding irritating odor, simple preparation method, and improving antibacterial performance

Active Publication Date: 2022-06-10
NANJING UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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] Weigh 0.5 g of chitosan and dissolve it in 1% (w / v) L-malic acid, so that the concentration of the chitosan solution is 1.5% (w / v), add 15% glycerol of the mass of chitosan, fully Stir and mix well. Weigh 0.5g of corn starch and dissolve it in water to make the concentration of starch solution 3% (w / v), add 15% glycerol of starch quality, gelatinize at 80°C for 30min, cool to room temperature and mix with chitosan solution evenly. Add 0.12g of nano-ZnO, shear and mix at a speed of 2000r / min, after ultrasonic defoaming for 30min, coat the mixture in a polytetrafluoroethylene mold, and dry at 60°C for 24h to obtain a membrane material, which is subjected to antibacterial treatment. 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 The size of the inhibition zone of the composite membrane

[0039] Composite film formulation Solvent concentration (L-malic acid) Inhibition 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 diagram of the composite film: a is the antibacterial effect diagram of the antibacterial film prepared in Example 1 on Gluconobacter aureus; b is the antibacterial effect diagram of the antibacterial film prepared in Example 2 on Gluconobacter aureus; c is the implementation The antibacterial effect of the antibacterial film prepared in Example 3 on Gluconobacter aureus.

[0041] Table 2 and figure 2 As shown, the diameter of the inhibition zone of the anti...

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Abstract

The invention discloses a preparation method of an edible antibacterial film. The method uses starch and chitosan as film-forming materials, nano-ZnO as an additive, dissolves chitosan in L-malic acid solution, adds plasticizer to obtain chitosan solution, dissolves starch in water, adds Plasticizer, gelatinized in a water bath to obtain starch solution, after cooling, mix with chitosan solution evenly, add nano-ZnO, mix by high-speed shearing, after ultrasonic defoaming, apply the mixed solution in a polytetrafluoroethylene mold to dry to form a film , to obtain an edible antibacterial film. The edible antibacterial film prepared by the invention has excellent antibacterial performance and can be widely used in the fresh-keeping fields of fruits and 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 fresh-keeping film. [0002] technical background [0003] Traditional polymer food packaging materials have problems such as non-biodegradability, difficult recycling, serious environmental pollution and depletion of oil. Edible food packaging materials have attracted great attention. The edible packaging film prepared by using renewable biomass resources is not only easy to degrade after use, but also can improve the quality and safety of food and prolong the shelf life of food. [0004] As a natural polymer material, starch has the advantages of wide source, low price, and renewability. However, 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 antibacteria...

Claims

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Application Information

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Patent Type & Authority Patents(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