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Food preservative film based on titanium-based composite material as well as preparation method and application of food preservative film

A titanium-based composite material and food preservation technology, which is applied in the field of food preservation film and its preparation based on titanium-based composite materials, can solve the problems of low oxygen permeability, uneven film shedding, and high water permeability of soybean protein isolate film. Achieve excellent thermally reversible gel properties, good stability and dispersion, and improve rigidity

Inactive Publication Date: 2021-05-04
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the application of plastic wrap to food, it is the most commonly used way to keep food fresh only by using a single function of a single component, but this can only extend the storage period of food to a limited extent but cannot achieve the effect of long-term storage
For example, th

Method used

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  • Food preservative film based on titanium-based composite material as well as preparation method and application of food preservative film
  • Food preservative film based on titanium-based composite material as well as preparation method and application of food preservative film
  • Food preservative film based on titanium-based composite material as well as preparation method and application of food preservative film

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Material preparation: Weigh 1 g of κ-carrageenan and 1 g of konjac glucomannan into 200 mL of distilled water at a room temperature of 25°C. Subsequently, 0.6 g of glycerol was added, heated and stirred in a water bath at 80° C. for 30 min. Adding hydrothermally treated nano-TiO to the above bio-based film-forming solution 2 (0%, 1%, 3%, 5% and 7%, w / w, Nano TiO 2 / biopolymer matrix), sonicate for 30min to disperse in the solution, then continue to stir for 30min. Stand at room temperature for 2-4h to remove air bubbles in the solution. Pour 40 g of the film-forming solution into a polystyrene petri dish, and dry it in an oven at 60° C. for 10-15 hours to obtain a composite film. The composite film was peeled off from the petri dish, and stored at 25° C. and 50% RH. Will contain 0%, 1%, 3%, 5%, 7% nano TiO 2 The composite membranes are named KC / KGM, KC / KGM / 1%TiO 2 、KC / KGM / 3%TiO 2 、KC / KGM / 5%TiO 2、KC / KGM / 7%TiO 2 , that is, KC / KGM, KC / KGM / 1%TiO described in the pr...

Embodiment 2

[0039] Antibacterial Effect Analysis of Composite Membrane

[0040] Transfer Penicillium viridans to 100mL of normal saline, adjust the concentration to 105CFU / mL, add 10x10cm 2 KC / KGM, KC / KGM / 1%TiO prepared in Example 1 2 、KC / KGM / 3%TiO 2 、KC / KGM / 5%TiO 2 、KC / KGM / 7%TiO 2 membrane. After 6 hours of xenon lamp irradiation, the bacterial solution was diluted, and 1.0 mL of the sample solution was inoculated into PDA medium. The plate was placed in a constant temperature incubator at 26°C for 5 days, and the antibacterial effect of the film was observed. See the experimental results Figure 7 , as shown, the KC / KGM composite film did not show any growth inhibition of P. aeruginosa. KC / KGM / 3%TiO 2 The antibacterial rate of the nanocomposite film was 53.6% after being illuminated for 6 hours. When the nano-TiO was further increased 2 When the concentration value is 5%, the antibacterial effect is significantly enhanced, and the antibacterial rate reaches 72.5%. Nano-TiO 2 Wh...

Embodiment 3

[0042] Analysis of the Fresh-keeping Effect of Composite Film on Sliced ​​Bread

[0043] The KC / KGM film prepared in Example 1, the composite film KC / KGM / 5%TiO 2 And the fresh-keeping experiment of packaging bags sold on the market and PET film when packaging bread slices: irradiate bread slices (7.00±0.05g) with ultraviolet light for at least 20 minutes to sterilize before the experiment begins. Then, inoculate 9 µL of the prepared Penicillium aeruginosa spore suspension on the sliced ​​bread. The inoculated bread slices were sealed in PET bags, bags made of KC / KGM composite film, KC / KGM / 5%TiO 2 In bags made of composite film, and stored at 25°C for 14 days. Assess the freshness of the package by visually inspecting for mold growth. See the experimental results Figure 8 .

[0044] Experimental results: After being stored at 25°C for 14 days, compared with other groups with large areas of mold colonies, the bread slices using the packaging film of the present invention m...

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Abstract

The invention provides a food preservative film based on a titanium-based composite material as well as a preparation method and application of the food preservative film, and belongs to the technical field of food preservative films. According to the invention, kappa-carrageenan (KC) and konjac glucomannan (KGM) are used as film-forming substrates, and TiO2 is used as a filler to prepare a novel composite film material. The novel composite film material obtained through the invention has rigidity, heat stability and barrier property, can effectively inhibit germination of mold conidia, inhibits growth of toxin-producing molds such as penicillium viride in food, and finally plays a role in food preservation.

Description

technical field [0001] The invention belongs to the technical field of food preservation film, and relates to a food preservation film based on a titanium-based composite material, a preparation method and application thereof. Background technique [0002] Food is the material basis for human survival and development, and food safety runs through the processes of food processing, storage, and sales. For food storage, there are many reasons for the decline in food quality. For example: various enzymes in food will decompose organic matter in food into a variety of low-grade products, resulting in food corruption; various chemical reactions in food will cause food to produce peculiar smell; transpiration and respiration of fruits and vegetables themselves Occurrence will cause the loss of water and the occurrence of oxidation reaction, which will lead to the increase of the weight loss rate and the decline of the quality of the fruit. Among all the reasons for the decline of...

Claims

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Application Information

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IPC IPC(8): B65D81/24B65D81/28B65D65/38C08J5/18
CPCB65D65/38B65D81/24B65D81/28C08J5/18C08J2305/00C08J2305/02C08K2003/2241C08K2201/011
Inventor 吴世嘉孟祥一段诺李倩
Owner JIANGNAN UNIV
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