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Preparation method of purple cabbage anthocyanin-collagen chitosan composite intelligent membrane

A collagen and purple cabbage technology, applied in the food field, can solve the problems of low stability of anthocyanins, poor mechanical properties, high water solubility, and achieve the effects of good film-forming properties, good performance and high adsorption.

Pending Publication Date: 2022-01-25
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] Problems in active smart packaging at present: (1) The matrix materials used for smart packaging mainly include protein and polysaccharide biopolymers. However, compared with synthetic polymers, individual protein films or polysaccharide films mostly have problems such as high stability or poor mechanical properties, which limit its application in packaging materials
However, there are certain problems in this invention. First, the stability of anthocyanins in the prepared composite material is not high, and only a very good indication effect has been achieved in a very short period of time; second, it uses tripolyphosphoric acid Sodium is used as a cross-linking agent. Sodium tripolyphosphate is often used in industrial products. Long-term contact with the human body is harmful to health. Therefore, sodium tripolyphosphate is used in the indicator film, especially in the food industry. needs improvement

Method used

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  • Preparation method of purple cabbage anthocyanin-collagen chitosan composite intelligent membrane
  • Preparation method of purple cabbage anthocyanin-collagen chitosan composite intelligent membrane
  • Preparation method of purple cabbage anthocyanin-collagen chitosan composite intelligent membrane

Examples

Experimental program
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Effect test

Embodiment 1

[0058] Embodiment 1, a kind of preparation method of purple cabbage anthocyanin-collagen chitosan composite intelligent film, carries out following steps successively:

[0059] 1), the preparation of purple cabbage anthocyanin (RCE) powder:

[0060] 500g of fresh purple cabbage is subjected to enzyme-inactivating treatment first, and then squeezed for juice. The slurry obtained by squeezing the juice is extracted with an aqueous ethanol solution, filtered, centrifuged at low temperature, and the supernatant is rotary evaporated, placed at low temperature for 24-48 hours, and then vacuum freeze-dried. Obtain purple cabbage anthocyanin powder (about 10g).

[0061] in:

[0062] The temperature for inactivating the enzyme is 100°C, and the time is 5 minutes;

[0063] The volume ratio of absolute ethanol and deionized water in the ethanol aqueous solution is 65:35, and the extraction material-liquid ratio is 1:5, that is, the volume ratio of the juice obtained by squeezing the ju...

Embodiment 2

[0079] Embodiment 2, a kind of preparation method of purple cabbage anthocyanin-collagen chitosan composite intelligent film:

[0080] Change the consumption of purple cabbage anthocyanin powder in step 3) of embodiment 1 from 30 mg to 60 mg, and the rest are equal to embodiment 1.

[0081] In this example 2, the purple cabbage anthocyanin powder is 2% of the total mass of collagen and chitosan, so the composite film obtained is named CA-CS-RCE 2%.

Embodiment 3

[0082] Embodiment 3, a kind of preparation method of purple cabbage anthocyanin-collagen chitosan composite intelligent film:

[0083] Change the amount of purple cabbage anthocyanin powder from 30mg to 90mg in step 3) of Example 1, and the rest are equal to Example 1.

[0084] In Example 3, the purple cabbage anthocyanin powder is 3% of the total mass of collagen and chitosan, so the composite film obtained is named CA-CS-RCE 3%.

[0085] Experiment 1, to the composite film (CA-CS-RCE 1%, CA-CS-RCE 2%, CA-CS-RCE3%) of embodiment 1~embodiment 3 gained, and collagen chitosan (CA-CS ) film, purple cabbage anthocyanin (RCE) powder, chitosan (CS), and collagen (CA) are detected with a Fourier transform infrared spectrometer (FTIR), and the resulting Fourier transform infrared image is as follows figure 1 mentioned.

[0086] according to figure 1 , it can be known that anthocyanins can combine with collagen chitosan through hydrogen bonds, hydrophobic interactions or electrost...

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Abstract

The invention discloses a preparation method of a purple cabbage anthocyanin-collagen chitosan composite intelligent film. The preparation method comprises the following steps: preparing purple cabbage anthocyanin powder from purple cabbage; then adding chitosan into an acetic acid aqueous solution, adding a collagen aqueous solution, continuously adding glycerol and sodium citrate, heating and stirring the mixture in a water bath, and cooling the mixture to obtain a collagen chitosan solution; and adding the purple cabbage anthocyanin powder into the collagen chitosan solution, uniformly stirring the solution, performing standing foaming treatment, injecting the obtained mixed solution into a mold, and drying the solution to obtain the purple cabbage anthocyanin-collagen chitosan composite membrane. The purple cabbage anthocyanin-collagen chitosan composite intelligent film can be applied to freshness indication and fresh-keeping storage of fresh products.

Description

technical field [0001] The invention relates to the field of food, in particular to the preparation of composite films. Background technique [0002] Due to the high water content, fresh products are rich in nutrients such as unsaturated fatty acids and protein, and are susceptible to the action of their own enzymes, oxygen and microorganisms during processing and transportation, resulting in protein decomposition and fat oxidation, accompanied by the release of volatile putrefactive gases ( Corrosion gas will lead to pH increase), which will not only lead to the deterioration of aquatic products, but also produce harmful substances that will affect the health of consumers [1] , so it is of great significance to develop a freshness-indicating smart packaging material that can intuitively feed back the quality change information of fresh products. [0003] Freshness Indicative Intelligent packaging monitors food quality mainly by adding specific indicators, which will react ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08J5/18C08L5/08C08L89/00C08K5/1545C08K5/092C08K5/053
CPCC08J5/18C08J2305/08C08J2489/00C08K5/1545C08K5/098C08K5/053
Inventor 任格瑞何迎谢湖均
Owner ZHEJIANG GONGSHANG UNIVERSITY
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