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Preservative film containing peanut coat procyanidine inclusion compound and preparation method thereof

A technology of proanthocyanidins and peanut coating, which is applied in the field of fresh-keeping film containing peanut chlamydia procyanidin inclusion complex and its preparation field, can solve the problems of easy degradation, poor stability and the like, and achieves low price, good tensile elongation and good performance. Effects of Membrane Properties

Inactive Publication Date: 2021-02-26
ANYANG INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Proanthocyanidins widely exist in the roots, stems, leaves and fruits of plants, and are currently internationally recognized as effective natural antioxidants. Studies have shown that proanthocyanidins have antibacterial and antiviral effects in addition to their antioxidant properties. The stability is poor, and it is easy to degrade under light and other physical and chemical conditions. Using cyclodextrin to contain it can well protect its functional properties and play a certain role in slow release.

Method used

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  • Preservative film containing peanut coat procyanidine inclusion compound and preparation method thereof

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preparation example Construction

[0018] A preparation method for a preservative film containing proanthocyanidin clathrates of peanuts, comprising the following steps:

[0019] Step 1) Preparation of membrane solution: Add 2 to 6 parts of peanut proanthocyanidin inclusion complex, 0.6 to 1.2 parts of corn starch, 1.2 to 1.6 parts of gelatin, and 0.4 to 0.8 parts of chitosan based on 100 parts by total mass In deionized water, add deionized water and peanut proanthocyanidin inclusion compound, corn starch, gelatin, chitosan, and glycerin to make up 100 parts, put it into a magnetic stirrer, and perform magnetic stirring at a speed of 200r / min. The time is 20-30 minutes, after fully mixing, add 1.6-2 parts of glycerin, and continue to stir magnetically at a speed of 200r / min for 10 minutes, and stir evenly;

[0020] Step 2) Preparation of degradable plastic wrap: Take out the sample solution and place it in an ultrasonic water bath, degas it for 10 minutes at a power of 200W, pour the degassed solution into a s...

Embodiment 1

[0023] Based on the total mass of 100 parts, add 2 parts of peanut clothing proanthocyanidin inclusion compound, 1.2 parts of cornstarch, 1.4 parts of gelatin, and 0.6 parts of chitosan into deionized water, and add the parts of deionized water and peanut clothing proanthocyanidin Add 100 parts of clathrate, cornstarch, gelatin, chitosan, and glycerin, put them into a magnetic stirrer, and stir magnetically at a speed of 200r / min for 20-30 minutes, mix well and then add glycerin 1.6 parts, continue to stir magnetically at a speed of 200r / min for 10min, and stir evenly;

[0024] Take out the sample solution and place it in an ultrasonic water bath, degas it for 10 minutes at a power of 200W, pour the degassed solution into a square organic resin film-forming vessel with a bottom surface of 10cm×10cm, and place it in an oven for 70 Dry at ℃ for 2.5h, and remove the film after cooling to room temperature.

Embodiment 2

[0026] Based on the total mass of 100 parts, add 4 parts of peanut proanthocyanidin inclusion compound, 0.8 part of cornstarch, 1.2 parts of gelatin, and 0.8 part of chitosan into deionized water. Add 100 parts of clathrate, cornstarch, gelatin, chitosan, and glycerin, put them into a magnetic stirrer, and stir magnetically at a speed of 200r / min for 20-30 minutes, mix well and then add glycerin 2 parts, continue to carry out magnetic stirring under the condition of rotating speed of 200r / min, the time is 10min, and stir evenly;

[0027] Take out the sample solution and place it in an ultrasonic water bath, degas it for 10 minutes at a power of 200W, pour the degassed solution into a square organic resin film-forming vessel with a bottom surface of 10cm×10cm, and place it in an oven for 70 Dry at ℃ for 2.5h, and remove the film after cooling to room temperature.

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Abstract

The invention discloses a preparation method of a preservative film containing peanut coat procyanidine clathrate compound, which comprises the following steps: based on 100 parts by mass, adding 4-6parts of the peanut coat procyanidine clathrate compound, 0.6-0.8 part of corn starch, 1.2-1.6 parts of gelatin, 0.4-0.8 part of chitosan, 1.6-2 parts of glycerol and the balance of deionized water into a magnetic stirrer, stirring the components for a period of time, adding glycerol, and continuously stirring and degassing the components; pouring the mixture into film forming vessel, and drying and cooling the mixture to obtain preservative film containing peanut coat procyanidine inclusion compound. The preparation method of the peanut coat procyanidine clathrate compound comprises the following steps: adding 1 part of peanut coat procyanidine and 4 parts of hydroxypropyl-beta-cyclodextrin into 200 parts of deionized water, clathrating the mixture on a magnetic stirrer, and freezing anddrying the mixture to obtain the peanut coat procyanidine clathrate compound. The preservative film containing the peanut coat procyanidine inclusion compound has good antioxidant and bacteriostatic effects and a good preservation effect, and can be quickly degraded under natural conditions.

Description

technical field [0001] The invention belongs to the field of functional food packaging materials, and in particular relates to a fresh-keeping film containing peanut proanthocyanidin inclusion compound and a preparation method thereof. Background technique [0002] With the rapid development of the food industry, the problem of white pollution caused by plastic packaging materials is becoming more and more serious. In the 21st century, people pay more attention to issues such as ecological balance, environmental protection and food safety. While improving their own quality and paying attention to environmental protection, they also put forward higher requirements for the safety and environmental protection of food packaging materials. Utilizing the antioxidant and antibacterial properties of functional natural products and compounding them with natural polymer biomaterials to prepare safe, non-toxic and degradable food packaging materials has become one of the research hotsp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08J5/18C08L5/16C08L3/02C08L89/00C08L5/08C08K5/053C08K5/1545C08B37/16B65D65/46
CPCC08J5/18C08B37/0015B65D65/466C08J2305/16C08J2403/02C08J2489/00C08J2405/08C08K5/053C08K5/1545Y02W90/10Y02A40/90
Inventor 杜蕾张光杰杜磊齐舒宇江聪
Owner ANYANG INST OF TECH
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