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Preparation method of glutinous rice paper based on chitosan lipidosome

A chitosan and liposome technology, applied in the field of packaging materials, can solve the problems of reducing the efficacy of essential oils, low water solubility, etc., and achieve the effects of improving stability, strong hydrophobicity, and high antibacterial properties

Pending Publication Date: 2022-05-24
ZHEJIANG SCI-TECH UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, adding essential oils directly to food may reduce the efficacy of essential oils due to their low water solubility and possible interaction with different components of the food matrix, even through evaporation into the headspace of the packaging

Method used

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  • Preparation method of glutinous rice paper based on chitosan lipidosome
  • Preparation method of glutinous rice paper based on chitosan lipidosome
  • Preparation method of glutinous rice paper based on chitosan lipidosome

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] 1) Dissolving chitosan in a 2vol% hydrochloric acid solution to obtain a mixed solution;

[0035] 2) Add 0.2g NaNO to the mixed solution at room temperature in a mass ratio of 65:1 2 , react for 2h to obtain degraded chitosan, and store at 4°C for further use; 3) add 2g of lecithin to 50mL of chloroform solution dissolved with 0.025g of lemon essential oil, and stir at room temperature for 30min to dissolve;

[0036] 4) Add 50 mL of 3wt% degraded chitosan solution to the above mixture, and stir at 1500 rpm and 60° C. for 30 min to obtain a milky suspension;

[0037] 5) Concentrate the milky suspension obtained in step 4) under reduced pressure at 50° C. for 1 h until the solution is in the form of a paste;

[0038] 6) rehydrate the paste-like product obtained by concentrating in step 5) with distilled water, and adjust the solution volume to 60 mL;

[0039] 7) ultrasonically treating the emulsion after the volume adjustment in step 6) in an ultrasonic bath for 2 h, an...

Embodiment 2

[0043] A method for synthesizing waxy rice paper based on chitosan liposome, comprising the following steps:

[0044] 1) Dissolving chitosan in a 2vol% hydrochloric acid solution to obtain a mixed solution;

[0045] 2) Add 0.2g NaNO to the mixed solution at room temperature in a mass ratio of 65:1 2 , the degraded chitosan was obtained after the reaction for 2 h, and was stored at 4°C for further use;

[0046] 3) 2 g of lecithin was added to the 50 mL of chloroform solution in which 0.05 g of lemon essential oil was dissolved, and stirred at room temperature for 30 min to dissolve;

[0047] 4) Add 50 mL of 3wt% degraded chitosan solution to the above mixture, and stir at 1500 rpm and 60° C. for 30 min to obtain a milky suspension;

[0048] 5) Concentrate the milky suspension obtained in step 4) under reduced pressure at 50° C. for 1 h until the solution is in the form of a paste;

[0049] 6) rehydrate the paste-like product obtained by concentrating in step 5) with distille...

Embodiment 3

[0054] A method for synthesizing waxy rice paper based on chitosan liposome, comprising the following steps:

[0055] 1) Dissolving chitosan in a 2vol% hydrochloric acid solution to obtain a mixed solution;

[0056] 2) Add 0.2g NaNO to the mixed solution at room temperature in a mass ratio of 65:1 2 , the degraded chitosan was obtained after the reaction for 2 h, and was stored at 4°C for further use;

[0057] 3) 2 g of lecithin was added to the 50 mL of chloroform solution in which 0.075 g of lemon essential oil was dissolved, and stirred at room temperature for 30 min to dissolve;

[0058] 4) Add 50 mL of 3wt% degraded chitosan solution to the above mixture, and stir at 1500 rpm and 60° C. for 30 min to obtain a milky suspension;

[0059] 5) Concentrate the milky suspension obtained in step 4) under reduced pressure at 50° C. for 1 h until the solution is in the form of a paste;

[0060] 6) rehydrate the paste-like product obtained by concentrating in step 5) with distill...

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Abstract

The invention relates to the field of packaging materials, and discloses a chitosan liposome-based rice paper preparation method, which comprises: 1) dissolving chitosan in a hydrochloric acid solution to obtain a mixed solution; 2) carrying out a reaction by using NaNO2 to obtain a degraded chitosan solution; 3) adding lecithin into the chloroform solution dissolved with the essential oil to obtain a mixture; 4) adding a degraded chitosan solution, and heating and stirring to obtain a milky suspension; (5) concentrating under reduced pressure until paste is formed; 6) re-hydrating the paste product with water to obtain an emulsion; 7) performing ultrasonic treatment to obtain a chitosan liposome emulsion; and (8) blending the chitosan liposome emulsion into paste, and coating and baking to obtain the glutinous rice paper. Essential oil is encapsulated into a stable emulsion prepared from chitosan and liposome, so that the liposome has antibacterial property, and meanwhile, by introducing a biopolymer for hardening, the stability of the liposome is improved, grease is protected from environmental reaction, the release of the grease is controlled, and the like.

Description

technical field [0001] The invention relates to the field of packaging materials, in particular to a preparation method of a chitosan liposome-based wax paper. Background technique [0002] Wax paper is an edible film. Transparent, tasteless, 0.02-0.025mm thick, melts in the mouth, usually made of starch, and its main nutrients are carbohydrates rich in starch. It can provide heat and is an important substance that constitutes the body. [0003] However, the glutinous rice paper made at this stage has poor water resistance. Through observation in daily life, we can also see that the candy wrapped in glutinous rice paper will soften or even melt as long as it is not eaten or dampened for a long time. , and sometimes the candy even sticks to the candy. And food packaging with improved antibacterial properties is very important. [0004] In general, microbial spoilage of food products can occur after good manufacturing practices during processing. Microbial contamination o...

Claims

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Application Information

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IPC IPC(8): C08L5/08C08L91/00C08K5/521
CPCC08L5/08C08L91/00C08K5/521Y02W90/10
Inventor 王秉徐冰邵帅刘锋丁传苗彭志勤万军民
Owner ZHEJIANG SCI-TECH UNIV
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