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Degradable plastic film capable of preserving freshness and visually monitoring freshness of seafood and preparation method of degradable plastic film

A technology for degrading plastics and freshness, which is applied in sustainable manufacturing/processing, sustainable packaging, climate sustainability, etc. It can solve the problems of visual freshness monitoring and visualization, and achieve pollution prevention and strong anti-oxidation effect of ability

Active Publication Date: 2022-05-27
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a degradable plastic film with freshness preservation and visual monitoring of the freshness of seafood and its preparation method, so as to overcome the current intuitive freshness of seafood. In view of problems such as difficult monitoring and visualization, the present invention presents the freshness of seafood food with the color change of the indicator film, realizes the visual and intuitive monitoring of the freshness, and at the same time realizes the full utilization of all components of sugarcane, that is, the use of sugarcane peel to prepare sugarcane peel Anthocyanins, use sucrose to prepare polylactic acid, use bagasse to prepare sugarcane fiber, and obtain a degradable plastic film by effectively combining cane anthocyanins, polylactic acid and sugarcane fiber

Method used

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Examples

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preparation example Construction

[0033] A preparation method of a degradable plastic film with freshness preservation and visual monitoring of seafood freshness, comprising the following steps:

[0034] (1) Extraction of cane peel anthocyanins from sugarcane peel: Dry the sugarcane peel in a constant temperature drying oven at 40-50°C to constant weight. After drying, pulverize the sugarcane peel into powder. The particle size of the powder is 40-60 mesh, and the powder After mixing with acidified ethanol in a mass ratio of 1:(20~25), stir at 40~50℃ for 1~3h, carry out vacuum filtration, and then the filtrate is concentrated by rotary evaporation in the dark at 40~50℃ to obtain concentrated The concentrated solution was vacuum freeze-dried for 24-48 hours to obtain cane peel anthocyanins, which were stored at 4°C in the dark. The volume ratio of acid solution to ethanol in the acidified ethanol is (1-1.5):4. The acid solution is one of acetic acid solution, oxalic acid solution and butyric acid solution, and...

Embodiment 1

[0042] The sugarcane peel is dried to constant weight in a constant temperature drying oven at 40°C. After drying, the sugarcane peel is pulverized into powder. The particle size of the powder is selected as 40 mesh, and the acidified ethanol prepared from 20ml of 1mol / L acetic acid solution and 80ml of ethanol is prepared. After mixing 40 g of powder with 2 g of powder, stirred at 40 °C for 3 hours, vacuum filtered, and then the filtrate was concentrated by rotary evaporation at 40 °C in the dark to obtain a concentrated solution, and the concentrated solution was vacuum freeze-dried for 48 hours to obtain cane peel anthocyanins, The cane peel anthocyanins were stored at 4°C in the dark. The sucrose was anaerobic fermented by lactobacillus at 38°C and pH 5.5, then ethyl acetate was added for extraction, the extract was distilled under reduced pressure at normal temperature, and 100 g of undistillate was added to the stirred tank reactor, Add 0.5g of titanium catalyst, raise t...

Embodiment 2

[0044] The sugarcane peel was dried to constant weight in a constant temperature drying oven at 45°C. After drying, the sugarcane peel was pulverized into powder. The particle size of the powder was 50 mesh, and 26ml of 1mol / L oxalic acid solution was mixed with 80ml of ethanol to prepare acidified ethanol. After mixing 46 g of powder with 2 g of powder, stirred at 45 °C for 2 h, vacuum filtered, and then the filtrate was concentrated by rotary evaporation at 45 °C in the dark to obtain a concentrated solution, and the concentrated solution was vacuum freeze-dried for 36 h to obtain cane peel anthocyanin, The cane peel anthocyanins were stored at 4°C in the dark. The sucrose was anaerobic fermented by lactobacillus at 40°C and pH 6.0, then ethyl acetate was added for extraction, the extract was distilled under reduced pressure at normal temperature, and 100 g of undistillate was added to the stirred tank reactor, Add 1.25g of titanium catalyst, raise the temperature to 215°C a...

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Abstract

The invention discloses a degradable plastic film with fresh-keeping and visual seafood freshness monitoring functions and a preparation method thereof.The degradable plastic film is prepared from sugarcane peel anthocyanin, bagasse fibers, bagasse nanofibers and polylactic acid, the sugarcane peel anthocyanin is extracted from sugarcane peel, the bagasse fibers are prepared from bagasse, the bagasse nanofibers are prepared from bagasse fibers, and the polylactic acid is prepared from polylactic acid. The polylactic acid is prepared from cane sugar. According to the method, the freshness of the seafood is presented by the color change of the indicating film, so that the freshness is visually and intuitively monitored, and meanwhile, full utilization of all components of sugarcane is realized, namely, sugarcane peel anthocyanin is prepared from sugarcane peel, polylactic acid is prepared from cane sugar, and sugarcane fibers are prepared from bagasse; and the sugarcane peel anthocyanin, polylactic acid and sugarcane fibers are effectively combined to obtain the degradable plastic film.

Description

technical field [0001] The invention belongs to the field of intelligent packaging, and in particular relates to a degradable plastic film with freshness preservation and visual monitoring of the freshness of seafood and a preparation method thereof. Background technique [0002] Life and health are the most basic needs of the people and an important part of the people's yearning for a better life. At present, with the improvement of people's living standards, people can buy more and more seafood, but if you buy spoiled seafood, it will cause people to have allergic reactions after eating, and even lead to poisoning. This is because spoiled seafood will release biogenic amines, and the released biogenic amines will cause people to have the above-mentioned adverse reactions, thus threatening people's lives and health. [0003] The freshness of seafood is inversely proportional to the content of biogenic amines in seafood, that is, the fresher the seafood, the less biogenic a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08L97/02C08L67/04C08K5/1545C08J5/18
CPCC08J5/18C08J2397/02C08J2497/02C08J2467/04C08K5/1545Y02W90/10
Inventor 王文亮赵兴金薛艳怡李新平李金宝杨菲菲韩思哲任佳和
Owner SHAANXI UNIV OF SCI & TECH
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