Preparation method of anthocyanin-beet element-k-carrageenan freshness indicating film

An anthocyanin and betaine technology, applied in the field of food packaging, storage and testing, can solve problems such as harmful effects and achieve the effect of improving chemical stability

Pending Publication Date: 2022-02-11
ZHONGBEI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Chemical reagents such as methylene blue have been used as pH indicators to detect the freshness of lean meat, however, synthetic compounds are not ideal pH indicators due to their potentially harmful effects on humans

Method used

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  • Preparation method of anthocyanin-beet element-k-carrageenan freshness indicating film
  • Preparation method of anthocyanin-beet element-k-carrageenan freshness indicating film
  • Preparation method of anthocyanin-beet element-k-carrageenan freshness indicating film

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Embodiment

[0035] 1. The present embodiment relates to a method for preparing an anthocyanin-betaine-k-carrageenan freshness indicating film, comprising the following steps:

[0036] Step 1, extraction of raw materials

[0037] Extraction of anthocyanins: use purple potato powder as raw material, 0.1% HCl-absolute ethanol as extractant, cellulase as catalyst (enzyme addition is 54U / mL), solid-liquid ratio 1:20, extraction temperature 50°C , ultrasonic power is 100W ultrasonic 30min, centrifuge rotary evaporation to get concentrated solution, dry for later use;

[0038] Extraction of betalain: Cut the fresh pitaya peel into small pieces of 2-3cm in size, put it into a material machine and stir evenly to make dragon fruit peel pulp; take dragon fruit peel pulp and distilled water (mass ratio 1:5) into a beaker, Adjust the pH to 5, extract in a water bath at 40°C for 1.4h, then centrifuge at 8000rpm / min for 5min to take the supernatant, dry it for later use;

[0039] Step 2, preparation o...

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Abstract

The invention provides a preparation method of an anthocyanin-beet element-k-carrageenan freshness indicating film. The method comprises the following steps: 1 extracting raw materials: extracting anthocyanin, extracting beet, and drying for later use; and 2 preparing the freshness indicating film: magnetically stirring anthocyanin, beet and 1.5 g of k-carrageenan, pouring on a polyethylene polytetrafluoroethylene plate, and drying. The anthocyanin is used for monitoring the change of the color of the beet due to the fact that a substituent group of the beet is easily oxidized under an alkaline condition due to the pH change of phenol or conjugated substances, and the anthocyanin, the beet and the k-carrageenan polymer are combined to enhance the pH response color change sensitivity of natural pigments and improve the chemical stability of the natural pigments; therefore, the efficient and stable freshness indicating film is obtained and is applied to food packaging to monitor the freshness and corruption degree of packaged products, and a safety guarantee is provided for consumers to purchase high-protein and high-fat packaged foods.

Description

technical field [0001] The invention belongs to the technical field of food packaging, storage and detection; in particular, it relates to a preparation method of an anthocyanin-betaine-k-carrageenan freshness indicating film. Background technique [0002] Nowadays, food packaging is not only limited to extending the shelf life of products, but also has intelligent characteristics. Active and smart packaging technology is a creative food packaging application that combines active and smart functions in packaging to improve the safety and quality of packaged food and monitor the quality of food by sensing the external and internal conditions of packaged food Change food. Due to their efficiency and simplicity, pH-sensitive indicating membranes have been used to monitor and indicate the freshness of food products in storage, since the spoilage process is usually accompanied by pH changes. In this way, consumers can distinguish fresh and spoiled food based on visual color dif...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/80
CPCG01N21/80G01N2021/775
Inventor 高莉刘盼盼刘琳琳李伊芸张书俐郭建峰史楠王芳赵英虎
Owner ZHONGBEI UNIV
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