Preparation method of chondroitin sulfate-anthocyanin sensitization type food freshness indicating film

A chondroitin sulfate and glycoside sensitization type technology is applied in the field of food packaging, storage and detection, and can solve the problems of insufficient color indication and poor color sensitivity.

Pending Publication Date: 2021-04-13
SHENYANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the existing anthocyanin freshness / rottenness indicator films have problems such as poor color sensitivity and insufficient color indication.

Method used

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  • Preparation method of chondroitin sulfate-anthocyanin sensitization type food freshness indicating film
  • Preparation method of chondroitin sulfate-anthocyanin sensitization type food freshness indicating film
  • Preparation method of chondroitin sulfate-anthocyanin sensitization type food freshness indicating film

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Embodiment 1

[0042] A preparation method of a chondroitin sulfate-starch composite blueberry anthocyanin-sensitized food freshness intelligent indicator film:

[0043] Dissolve 20 mg of blueberry anthocyanin extract in an acidic ethanol solution (the acidic ethanol solution is composed of 1 mol / L acetic acid and absolute ethanol in a volume ratio of 3:17) to obtain 5 mL of a solution with a concentration of 4 mg / mL. Take 1 mL of blueberry anthocyanin extract solution and add it to 40 mL of chondroitin sulfate solution with a concentration of 4 mg / mL, and stir magnetically for 10 min at a stirring rate of 250 r / min to obtain a chondroitin sulfate-anthocyanin mixed solution. The starch aqueous solution with a concentration of 60mg / mL was gradually heated to 60°C under magnetic stirring to make the starch reach an incomplete gelatinized state. The magnetic stirring rate was 600r / min and the stirring time was 30min to obtain gelatinized potato starch. Mix the chondroitin sulfate-anthocyanin mi...

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Abstract

The invention relates to a preparation method of a chondroitin sulfate-anthocyanin sensitization type food freshness indicating film, and belongs to the technical field of food packaging, storage and detection. The preparation method of the chondroitin sulfate-anthocyanin sensitization type food freshness indicating film comprises the following steps: uniformly mixing a blueberry anthocyanin extract solution with a chondroitin sulfate aqueous solution to obtain a chondroitin sulfate-anthocyanin mixed solution; adding gelatinized starch into the chondroitin sulfate-anthocyanin mixed solution, and magnetically stirring to obtain a chondroitin sulfate-anthocyanin-starch mixed solution; adding a certain amount of glycerol into the obtained mixed solution, adjusting the pH value of the solution to 3-4, and then continuously and magnetically stirring for a period of time to obtain a film forming solution; and drying the film-forming solution to form a film, thereby obtaining the product. By combining co-coloring and physical embedding technologies, the prepared indicating film can be used as a food-grade biological material to be applied to food packaging, and food spoilage of consumers can be visually monitored and early warned in real time through pH response discoloration of the indicating film.

Description

technical field [0001] The invention relates to a preparation method of a chondroitin sulfate-anthocyanin-sensitized food freshness indicator film, which belongs to the technical field of food packaging, storage and detection. Background technique [0002] In recent years, with the increasing awareness of food nutrition and food safety among consumers, the difficulty of identifying the freshness of high-protein and high-fat foods during storage and preservation has become the focus of public attention, prompting the rise of research on food intelligent packaging. Freshness indicator packaging is an intelligent packaging form that indicates the freshness of food based on changes in the pH of the food packaging environment. Most seafood and meat products are prone to quality deterioration due to their high water content, free amino acids and soluble non-nitrogenous compounds. Among them, microorganisms are the main cause of spoilage of most animal products. The monitoring me...

Claims

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Application Information

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IPC IPC(8): C08J5/18C08L3/02C08L5/08C08K5/00
CPCC08J5/18C08J2303/02C08J2405/08C08K5/00
Inventor 司旭鲍义文李斌付思雨崔慧军
Owner SHENYANG AGRI UNIV
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