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Blueberry anthocyanin edible composite film and preparation method thereof

A blueberry anthocyanin and composite film technology, applied in the direction of climate sustainability, sustainable manufacturing/processing, flexible coverings, etc., can solve mechanical properties, poor gas barrier properties, low protein film tensile strength, polysaccharide film Low hydrophobicity and other problems, to achieve the effect of improving mechanical properties, excellent oxidation resistance and antibacterial properties, and smooth surface

Inactive Publication Date: 2021-06-29
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Single-component edible films have defects in mechanical properties and poor gas barrier properties, such as low tensile strength of protein films, insufficient mechanical strength, and low hydrophobicity of polysaccharide films.
The main research direction for edible films is to improve the tensile strength and gas barrier ability of edible composite films by modifying or compounding various materials, but none of them are very ideal.

Method used

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  • Blueberry anthocyanin edible composite film and preparation method thereof
  • Blueberry anthocyanin edible composite film and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Blueberry anthocyano-edible composite film consists of the following weight percent raw materials:

[0035] Sample 1: Blueberry anthocyanin 3%, corn starch 2%, carboxymethylcellulose 2%, 1% glycerol, deionized water 92%.

[0036] Sample 2: Blueberry anthocyanin 6%, corn starch 2%, carboxymethylcellulose 2%, glycerol 1%, deionized water 89%.

[0037] Sample 3: Blueberry anthocyanin 12%, corn starch 2%, carboxymethylcellulose 2%, glycerol 1%, deionized water 83%.

[0038] Sample 4: Blueberry anthocyanin 18%, corn starch 2%, carboxymethylcellulose 2%, glycerol 1%, deionized water 77%.

[0039] Sample 5: 25% blueberry anthocyanin, 2% of corn starch, 2% carboxymethylcellulose, 1% glycerin, deionized water 70%.

[0040] The preparation method of the blueberry anthocyanin edible composite film of the above sample 1-5 is: taking the above proportion of corn starch, add deionized water, stirring the rotational speed of 350 to 450 r / min, 75 ° C water bath, stirred for 20 min, Capil...

Embodiment 2

[0044] Blueberry anthocyano-edible composite film is composed of a weight percentage of raw materials: Blueberry anthocyanin 12%, potato starch 1%, carboxymethylcellulose 2%, glycerol 1.5%, deionized water 83.5%.

[0045] The preparation method of the blueberry anthocyano-edible composite film of the present embodiment is: Take the proportion of potato starch, add deionized water, 75 ° C water bath 15min, temperature cooling to 50 ° C, carboxymethylcellulose, water bath 25min, then add glycerol to stir for 15 min, cooled to 25 ° C, and finally add blueberry anthocyano powder, stir for 15 min, defoam, defoamen, flow in the organic glass plate, drying, drying the revelation of the dried film at 30 ° C It is a blueberry anthocyanin edible composite film.

[0046] The properties of the blueberry anthocyanin edible composite film prepared in this example are: tensile strength 19.33MPa, 4.05% water vapor transmittance 3.05 × 10 -4 [(g · mm) / (m 2 · H · PA)], a water content of 20.51%, ...

Embodiment 3

[0048] Blueberry anthocyano-like composite film consists of the following weight percent raw materials :: Blueberry anthocyanin 18%, corn starch 3%, carboxymethylcellulose 2%, glycerol 1%, deionized water 76%.

[0049] The preparation method of the blueberry anthocyano-like composite film of the present embodiment is: taking the above proportion of corn starch, add deionized water, 75 ° C water bath, temperature cooling to 55 ° C, carboxymethylcellulose, water bath is stirred 30min, then add glycerin to stir for 15 min, cooled to 25 ° C, and finally add blueberry anthocyano powder, stir for 20 min, defoamed, flow in the organic glass sheet, dry, cool, cool It is a blueberry anthocyanin edible composite film.

[0050] The properties of the blueberry anthocyanin edible composite film prepared in this example are: tensile strength 23.94 MPa, elongation at break, 14.85%, water vapor transmittance 3.27 × 10 -4 [(g · mm) / (m 2 · H · PA)], with a water content of 18.93%, DPPH free radic...

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Abstract

The invention discloses a blueberry anthocyanin edible composite film and a preparation method thereof, belonging to the technical field of food packaging. The blueberry anthocyanidin edible composite film is prepared by preparing a solution from blueberry anthocyanidin and starch serving as main film-forming materials and a binding agent and a plasticizer serving as auxiliary materials and then carrying out film casting. The preparation method comprises the following steps: firstly, adding deionized water into the starch, conducting stirring and gelatinizing in a water bath kettle, then adding the binding agent, then adding a plasticizer, adding blueberry anthocyanin powder, conducting stirring to obtain a mixed solution, and carrying out film casting on the prepared mixed solution. The raw materials of the blueberry anthocyanin edible composite film provided by the invention are edible, widely available, renewable, non-toxic and pollution-free; and the blueberry anthocyanin edible composite film is good in degradability, simple in process flow and excellent in antibacterial activity and oxidation resistance, can be used for inner packaging of food, protects the environment, and has fresh-keeping and anti-corrosion effects on the inner packaged food.

Description

Technical field [0001] The present invention belongs to the field of food packaging, and more particularly to a blueberry anthocyano-edible composite film and a preparation method thereof. Background technique [0002] In recent years, white pollution and resource lack have received more and more attention, and non-degrading plastic packaging is not only harmful to the environment, but also has a certain harmful impact on the quality of the packaging food. Food quality safety is directly related to human health, and food safety and food packaging are closely related. With the improvement of people's living standards, the food industry has continued to develop, and the technical requirements for food packaging are also increasing. In today's society, on the basis of protecting products, it is necessary to extend the quality of goods and prevent the loss of nutrients, maintain the original quality and freshness of food. The edible composite film is a main matrix, supplemented with ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08L3/02C08L1/28C08L5/12C08L5/00C08L89/00C08K5/1545C08K5/053C08J5/18B65D65/46
CPCC08J5/18B65D65/463C08J2303/02C08J2401/28C08J2301/28C08J2403/02C08K5/1545C08K5/053Y02W90/10Y02A40/90
Inventor 王利强封晴霞马淑凤王国平李江阔宋会民沈倩如张万璐宋艳婷
Owner JIANGNAN UNIV
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