Edible antioxidant bacteriostatic packaging bag loaded with fucoxanthin as well as preparation method and application of edible antioxidant bacteriostatic packaging bag

Abstract

The invention relates to a fucoxanthin-loaded edible antioxidant bacteriostatic packaging bag as well as a preparation method and application thereof, polysaccharide and fucoxanthin are taken as raw materials, auxiliary materials such as an adhesive are added, heating dissolution, homogenization, ultrasonic degassing and curtain coating and film spraying are performed after mixing, ultraviolet sterilization is performed while low-temperature drying is performed, and the edible requirement of the edible packaging bag is ensured. And preparing the packaging bag from the prepared film. The edible packaging bag also has antioxidant and antibacterial effects, and can be applied to packaging powder, particles, semi-fluid and oily liquid. The edible packaging bag prepared from the fucoxanthin and the porphyra polysaccharide is high in safety and environmentally friendly, the application range of the fucoxanthin is widened, and the prepared edible packaging bag has good mechanical performance, excellent oxidation resistance and antibacterial performance, long shelf life and wide application range. The packaging bag can be dissolved in water together with packaged food, is convenient to use, safe and non-toxic, and reduces environmental pollution caused by traditional plastic packaging.

Description

Technical Field

[0001] The present invention relates to the technical field of seaweed biomaterials, and in particular to an edible antioxidant and antibacterial packaging bag loaded with fucoxanthin, and a preparation method and application thereof, so that the edible packaging bag has antioxidant and antibacterial effects, especially by adding fucoxanthin. Background Art

[0002] Plastic bags are extremely common in everyday life, with a wide range of applications, including convenience foods, seasonings, hot pot bases, fruits and vegetables, and more. While plastic bags provide great convenience, they also pose numerous challenges. Currently, most plastic bags on the market are made from petroleum-based synthetic polymers. Furthermore, during use, microplastic particles can mix with food and enter the human body, adversely affecting health. Furthermore, plastic bags have poor moisture permeability, which can easily lead to spoilage of products like fruits and vegetables. Consequently, developing edible, antioxidant, and antibacterial natural packaging materials to replace traditional plastic packaging has become a research priority.

[0003] Edible packaging bags are an emerging packaging material. Their preparation process includes steps such as raw material mixing, heating, casting, and drying. By modifying the raw material composition, the bag's mechanical properties, oxygen and water barrier properties, antioxidant properties, and antibacterial activity can be effectively improved. Edible packaging bags are suitable for packaging a variety of products, including fruits and vegetables, convenience foods, seasonings, functional foods, and health supplements.

[0004] Marine biological resources are rich in bioactive substances, providing a unique resource for the development of related products. Nori, an important economic seaweed, is widely cultivated and rich in bioactive substances such as protein, polysaccharides, dietary fiber, amino acids, vitamins, unsaturated fatty acids, and trace elements such as iron and calcium. These substances possess a variety of physiological activities, including antioxidant, antimicrobial, hypolipidemic, hypoglycemic, and anti-tumor properties. Nori polysaccharides are high in content, accounting for approximately 45% to 50% of its dry weight. These polysaccharides not only possess antioxidant and anticoagulant properties, but also exhibit gelling, stimuli-responsiveness, softness, and swelling properties, making them suitable as additives to improve and stabilize product quality. Fucoxanthin is also a highly abundant active substance in seaweed, exhibiting significant antioxidant and antimicrobial properties. Incorporating these components into the preparation of edible packaging bags is expected to further enhance their performance.

[0005] Despite the promising market for edible packaging bags, relatively little research has been conducted on the application of laver polysaccharides and fucoxanthin in edible packaging. Patented technologies, such as a double-layer edible film, preparation method, and application thereof (CN 105885113 B), utilize starch and plant essential oils to create this double-layer edible film. While this film exhibits good solubility, the preparation process is complex, and the starch raw material is hygroscopic. The patented edible food packaging film containing collagen, its preparation method, and food (CN 117801380 B) demonstrates superior mechanical strength. Another authorized patent, the preparation method of pullulan and seaweed candy fruit and vegetable preservative film loaded with tea polyphenols (CN 115368640 B), uses pullulan and tea polyphenols to prepare preservative film, which has the characteristics of good mechanical properties, simple operation, green environmental protection, etc., but the problems of difficulty in removing melanin in pullulan and high extraction cost make the preservative film cost made of pullulan higher, and it has not yet been applied to packaging bag materials. The edible packaging bag preparation process of the present invention is simple, and innovatively uses laver polysaccharide as the main raw material, and its mechanical properties are better than starch and its strength is greater. At the same time, after adding fucoxanthin, the packaging bag has significant antioxidant and antibacterial functions. The edible packaging bag prepared using laver polysaccharide can be used not only for the packaging of fruits and vegetables, extending their shelf life, but also for the packaging of products such as seasoning powder and sauce. After being directly put into water, it can not only increase the flavor, but also effectively reduce the harm of microplastics to people, with important application value and broad market prospects. Summary of the Invention

[0006] The purpose of the present invention is to address the above-mentioned problems and provide an edible antioxidant and antibacterial packaging bag loaded with fucoxanthin, and a preparation method and application thereof. The antioxidant and antibacterial edible packaging bag loaded with fucoxanthin is prepared using laver polysaccharide as raw material, and the packaging bag is used in the packaging of fruits, vegetables, seasonings, etc. The prepared edible packaging bag has the characteristics of mechanical strength, oxygen barrier, water barrier, and natural safety, will not affect the environment, and has a wide range of applications. The antioxidant and antibacterial properties of laver polysaccharide and fucoxanthin make the prepared edible packaging bag have antioxidant and antibacterial activity.

[0007] In order to achieve the above object, the technical solution adopted by the present invention is as follows:

[0008] A fucoxanthin-loaded edible antioxidant and antibacterial packaging bag, a preparation method thereof, and an application thereof, wherein the specific steps are as follows:

[0009] (1) An edible packaging bag for laver polysaccharide, comprising the following raw materials in parts by weight: 85-98 parts of deionized water, 0.5-5 parts of laver polysaccharide, 0.5-5 parts of a thickener, 0.5-5 parts of glycerin, and 0.05-2 parts of fucoxanthin;

[0010] (2) Mix the raw materials, stir at a constant temperature of 60-80°C and 300-500 r / min for 0.5-2 h to dissolve, then homogenize with a homogenizer for 5-20 min and ultrasonicate for 10-30 min to remove bubbles;

[0011] (3) casting the mixed liquid obtained in (2) by spraying the film, drying the film at a temperature of 40° C. to 60° C. for 24 to 48 hours until the water content is 5% to 20%, and sterilizing the film with ultraviolet light while drying at low temperature to obtain an edible film loaded with fucoxanthin;

[0012] (4) Cut the film obtained in (3) into the desired bag shape and prepare an edible packaging bag, put the items to be packaged into it, then seal it with a sealing machine, print the production date and batch number, and cut it.

[0013] (5) The antioxidant and antibacterial activities of the prepared edible packaging bags loaded with fucoxanthin were measured.

[0014] The following describes the invention in part

[0015] The edible antioxidant and antibacterial packaging bag loaded with fucoxanthin, and its preparation method and application are characterized in that the molecular weight of the laver polysaccharide is 486-520 kDa.

[0016] The edible antioxidant and antibacterial packaging bag loaded with fucoxanthin, its preparation method and application are characterized in that the thickener can be one or more of sodium alginate, carrageenan, pectin, carboxymethyl cellulose, hydroxypropyl methylcellulose and guar gum.

[0017] The edible antioxidant and antibacterial packaging bag loaded with fucoxanthin, and its preparation method and application are characterized in that the added amount of fucoxanthin accounts for 0.05% to 50% of the laver polysaccharide and the thickener.

[0018] The edible antioxidant and antibacterial packaging bag loaded with fucoxanthin, and its preparation method and application are characterized in that the thickness of the edible packaging bag is 0.05mm to 0.2mm.

[0019] The edible antioxidant and antibacterial packaging bag loaded with fucoxanthin, and its preparation method and application are characterized in that the sealing temperature of the edible packaging bag is 100-150°C, the heat sealing time is 5-20s, and the heat sealing pressure is 30-50N.

[0020] The fucoxanthin-loaded edible antioxidant and antibacterial packaging bag, its preparation method, and its application are characterized by being able to package fruits and vegetables, powders, granules, semi-fluids, and oily liquids, and is suitable for fruits and vegetables, convenience foods, seasonings, functional foods, and health products. The packaging bag is preferably used as a seasoning packet for instant noodles.

[0021] Wherein: the preparation method of extracting laver polysaccharide is:

[0022] (1) The laver was crushed and 1% to 6% acid solution was added at a material-liquid ratio (wet weight) of 1:1 to 1:6 (mass volume ratio g:mL) to soften the laver for 3 to 10 minutes. After washing until neutral, 0.5% to 5% NaClO was added for bleaching for 3 to 10 minutes and then rinsed with deionized water until neutral.

[0023] (2) The algae bleached and softened in (1) were washed with deionized water until neutral, filtered and dried, and the mixture was mixed at a material-liquid ratio (wet weight) of 1:1 to 1:

[0024] 6 (mass volume ratio g: mL) Add deionized water, 80-110°C; water bath for 2-5 hours;

[0025] (3) Filter the mixture in (2) through a 150-300 mesh silk sieve to obtain a crude polysaccharide extract;

[0026] (4) The crude extract from (3) was concentrated by rotary evaporation, and then added to 70% to 80% ethanol for precipitation for 12 to 24 hours, filtered, and vacuum freeze-dried to obtain seaweed polysaccharides;

[0027] (5) Determine the molecular weight and infrared spectrum of the laver polysaccharide obtained in (4).

[0028] Compared with the prior art, the present invention has the following beneficial technical effects:

[0029] 1. Fucoxanthin has antioxidant and antibacterial activities, which is beneficial to expand the application range of fucoxanthin.

[0030] 2. The raw material laver polysaccharide is easily available, the preparation and operation of the edible packaging bag are simple, and industrial production is easy to realize, thereby improving the utilization rate of laver polysaccharide and increasing the economic value of laver polysaccharide.

[0031] 2. Existing plastic packaging bags have many shortcomings, while edible packaging bags have obvious advantages. The present invention utilizes fucoxanthin and laver polysaccharides in the preparation of edible packaging bags, which are safe, non-toxic, environmentally friendly, and have antioxidant and antibacterial properties. They also possess excellent mechanical strength, antioxidant, and antibacterial properties. The preparation process for the edible packaging bags is simple and easy to operate, and the raw materials are readily available.

[0032] 3. The edible packaging bag of the present invention has a wide range of applications and can be used to package fruits and vegetables, powders, granules, semi-fluids and oily liquids. It is used in fruits and vegetables, convenience foods, seasonings, functional foods and health products.

[0033] There are no reports in the prior art on the use of fucoxanthin to prepare edible packaging bags. The present invention develops edible packaging bags with its unique antioxidant and antibacterial properties, which can be used in the fields of fruits and vegetables, convenience foods, seasonings, functional foods and health products. It has huge market potential and broad prospects. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 Product image of Example 3 of the edible antioxidant and antibacterial packaging bag loaded with fucoxanthin provided by the present invention.

[0035] Figure 2 Product image of Example 4 of the edible antioxidant and antibacterial packaging bag loaded with fucoxanthin provided by the present invention.

[0036] Figure 3 This is a product picture of Example 5 of the edible antioxidant and antibacterial packaging bag loaded with fucoxanthin provided by the present invention.

[0037] Figure 4 This is a diagram showing the antibacterial effect of the edible antioxidant and antibacterial packaging bag loaded with fucoxanthin provided in Example 7 of the present invention.

[0038] Figure 5 Product picture of comparative example 1 of the edible antioxidant and antibacterial packaging bag loaded with fucoxanthin provided by the present invention.

[0039] Figure 6 Product picture of comparative example 3 of the edible antioxidant and antibacterial packaging bag loaded with fucoxanthin provided by the present invention. DETAILED DESCRIPTION

[0040] In order to better understand the essence of the present invention, the following examples of the present invention will be used to illustrate the preparation method and application of the laver polysaccharide edible film of the present invention, but the present invention is not limited to these examples.

[0041] Example 1: Preparation method of edible antioxidant and antibacterial packaging bag loaded with fucoxanthin

[0042] The specific preparation method is as follows:

[0043] (1) An edible packaging bag for laver polysaccharide, comprising the following raw materials in parts by weight: 93 parts of deionized water, 3 parts of laver polysaccharide, 2 parts of sodium alginate as a thickener, 1 part of glycerol, and 0.5 parts of fucoxanthin;

[0044] (2) The raw materials were mixed and stirred at 60°C and 300 rpm for 1 h to dissolve, followed by homogenization with a homogenizer for 10 min and ultrasonication for 15 min to remove bubbles;

[0045] (3) casting the mixed liquid obtained in (2) by spraying, drying at 40° C. for 24 h, and performing ultraviolet sterilization while drying at low temperature to ensure the edible requirements of the edible packaging bag, and drying to a moisture content of 8% to obtain a laver polysaccharide edible film;

[0046] (4) The film obtained in (3) was cut into the desired bag shape and prepared into edible packaging bags, with the sealing temperature being 130°C, the heat sealing time being 15s, and the heat sealing pressure being 35N.

[0047] The obtained edible packaging bag has good tensile strength, good elasticity, a light orange color of fucoxanthin, a smooth surface, and low water vapor permeability and oxygen permeability, and is particularly applicable to instant noodle seasoning packets.

[0048] Example 2: Edible antioxidant and antibacterial packaging bags loaded with fucoxanthin for seasoning powder packaging

[0049] The specific preparation method is as follows:

[0050] (1) Prepare an edible packaging bag according to the ratio of Example 1 and use it for seasoning powder packaging

[0051] (2) Put the seasoning powder into an edible packaging bag, seal it with a sealing machine, print the production date and batch number, and cut it. When used, it can be directly thrown into the soup, which is convenient and safe, without the risk of microplastics. The finished product of Example 3 is as follows Figure 1 shown.

[0052] Example 3: Edible antioxidant and antibacterial packaging bags loaded with fucoxanthin for semi-solid sauce packaging

[0053] The specific preparation method is as follows:

[0054] (1) Prepare an edible packaging bag according to the ratio of Example 1 and use it for semi-solid sauce packaging

[0055] (2) Place the semi-solid sauce into an edible packaging bag, seal it with a sealing machine, print the production date and batch number, and cut it. When used, it can be directly thrown into the soup, which is convenient and safe and can also increase the viscosity of the soup. The finished product of Example 4 is as follows Figure 2 shown.

[0056] Example 4: Edible Antioxidant and Antibacterial Packaging Bag Loaded with Fucoxanthin

[0057] The specific preparation method is as follows:

[0058] (1) Prepare edible packaging bags according to the ratio of Example 2 and use them for vegetable packaging

[0059] (2) Put the vegetables into edible packaging bags, seal them with a sealing machine, print the production date and batch number, and cut them. This can extend the shelf life of vegetables and inhibit mold and rot. The finished product of Example 5 is as follows: Figure 3 shown.

[0060] Example 5: Determination of antioxidant activity of edible antioxidant and antibacterial packaging bags loaded with fucoxanthin

[0061] The specific preparation method is as follows:

[0062] (1) Prepare an edible packaging bag according to the ratio of Example 1.

[0063] (2) The total antioxidant capacity kit and hydrogen peroxide method were used to determine the total antioxidant capacity and hydroxyl radical activity.

[0064] (3) The total antioxidant activity of the edible antioxidant and antibacterial packaging bag loaded with fucoxanthin was 0.34 mM / (1 mg / mL), and the scavenging rate of hydroxyl radicals was 59.49%, which was greatly improved compared with the antioxidant activity of 0.13 mM / (1 mg / mL) and the scavenging rate of hydroxyl radicals of 36.87% of the packaging bag without fucoxanthin (Comparative Example 2), indicating that the edible packaging bag loaded with fucoxanthin has good antioxidant capacity.

[0065] Example 6: Determination of antibacterial activity of edible antioxidant and antibacterial packaging bags loaded with fucoxanthin

[0066] The specific preparation method is as follows:

[0067] (1) Prepare an edible packaging bag according to the ratio of Example 1.

[0068] (2) Staphylococcus aureus, Coxiella, and Proteus mirabilis were spread on the plate, and then the edible packaging bag of laver polysaccharide was covered on the plate to see whether an inhibition zone was formed to determine its antibacterial activity.

[0069] (3) The obtained edible packaging bag loaded with fucoxanthin has good antibacterial activity against Staphylococcus aureus, Coxiella and Proteus mirabilis. As shown in the figure, the diameters of the inhibition zones of the edible packaging bag loaded with fucoxanthin against Staphylococcus aureus, Coxiella and Proteus mirabilis are 3.2 cm, 3.1 cm and 3.4 cm respectively; while the control group has no inhibition zone ( Figure 4 ).

[0070] Comparative Example 1:

[0071] The specific preparation method is as follows:

[0072] (1) An edible packaging bag for laver polysaccharide, comprising the following raw materials in parts by weight: 90 parts of deionized water, 10 parts of laver polysaccharide, 8 parts of sodium alginate as a thickener, 2 parts of glycerol, and 0.5 parts of fucoxanthin;

[0073] (2) The raw materials were mixed and stirred at 60°C and 300 rpm for 1 h to dissolve, followed by homogenization with a homogenizer for 10 min and ultrasonication for 15 min to remove bubbles;

[0074] (3) casting the mixed liquid obtained in (2) by spraying, drying at 40° C. for 24 h, and performing ultraviolet sterilization while drying at low temperature to ensure the edible requirements of the edible packaging bag, and drying to a moisture content of 10% to obtain a laver polysaccharide edible film;

[0075] (4) The film obtained in (3) was cut into the desired bag shape and prepared into edible packaging bags, with the sealing temperature being 150°C, the heat sealing time being 10s, and the heat sealing pressure being 30N.

[0076] The obtained edible film was broken and had holes after drying, and could not be prepared into edible packaging bags. The surface of the edible film was rough and had bubbles, and the film was not formed and had no gloss. The finished product of Comparative Example 1 was as follows: Figure 5 shown.

[0077] Comparative Example 2:

[0078] The specific preparation method is as follows:

[0079] (1) An edible packaging bag for laver polysaccharide, comprising the following raw materials in parts by weight: 93 parts of deionized water, 3 parts of laver polysaccharide, 2 parts of sodium alginate as a thickener, 1 part of glycerol, and 0 parts of fucoxanthin;

[0080] (2) The raw materials were mixed and stirred at 60°C and 300 rpm for 1 h to dissolve, followed by homogenization with a homogenizer for 10 min and ultrasonication for 15 min to remove bubbles;

[0081] (3) casting the mixed liquid obtained in (2) by spraying, drying at 40° C. for 24 h, and performing ultraviolet sterilization while drying at low temperature to ensure the edible requirements of the edible packaging bag, and drying to a moisture content of 8% to obtain a laver polysaccharide edible film;

[0082] (4) The film obtained in (3) was cut into the desired bag shape and prepared into edible packaging bags, with the sealing temperature being 150°C, the heat sealing time being 10s, and the heat sealing pressure being 30N.

[0083] The obtained edible packaging bag has a significantly lower antioxidant and antibacterial activity than the one with fucoxanthin added ( Figure 4 ).

[0084] Comparative Example 3:

[0085] The specific preparation method is as follows:

[0086] (1) An edible packaging bag for laver polysaccharide, comprising the following raw materials in parts by weight: 93 parts of deionized water, 3 parts of laver polysaccharide, 2 parts of sodium alginate as a thickener, 1 part of glycerol, and 0.5 parts of fucoxanthin;

[0087] (2) The raw materials were mixed and stirred at 60°C and 300 rpm for 1 h to dissolve, followed by homogenization with a homogenizer for 10 min and ultrasonication for 15 min to remove bubbles;

[0088] (3) casting the mixed liquid obtained in (2) by spraying, drying at 40° C. for 24 h, and performing ultraviolet sterilization while drying at low temperature to ensure the edible requirements of the edible packaging bag, and drying to a moisture content of 8% to obtain a laver polysaccharide edible film;

[0089] (4) The film obtained in (3) was cut into the desired bag shape and prepared into edible packaging bags, with the sealing temperature being 250°C, the heat sealing time being 30s, and the heat sealing pressure being 50N.

[0090] The obtained edible packaging bag produced black paste and holes and could not be packaged. The finished product of Example 3 was as follows. Figure 6 shown.

Claims

1. An edible antioxidant and antibacterial packaging bag loaded with fucoxanthin, characterized by: The raw materials include the following in parts by weight: 85-99 parts of deionized water, 0.5-5 parts of laver polysaccharide, 0.5-5 parts of thickener, 0.5-5 parts of glycerin, and 0.05-2 parts of fucoxanthin.

2. The edible packaging bag according to claim 1, wherein: The thickener can be one or more of sodium alginate, carrageenan, pectin, carboxymethyl cellulose, hydroxypropyl methylcellulose, and guar gum.

3. The edible packaging bag according to claim 1, wherein: The molecular weight of the laver polysaccharide is 486-520 kDa.

4. The edible antioxidant and antibacterial packaging bag loaded with fucoxanthin according to claim 1, characterized in that: The added amount of fucoxanthin accounts for 5% to 50% of the total amount of laver polysaccharides and thickeners.

5. The edible antioxidant and antibacterial packaging bag loaded with fucoxanthin according to claim 1, characterized in that: The edible packaging bag has a thickness of 0.05 mm to 0.2 mm.

6. A method for preparing the edible packaging bag according to claim 1, characterized in that: The specific preparation method is as follows: the raw materials are mixed, stirred at a constant temperature of 60-80°C and 300-500 r / min for 0.5-2 hours to dissolve, then homogenized with a homogenizer for 5-20 minutes, and ultrasonicated for 10-30 minutes to remove bubbles; then the film is cast and sprayed, the drying temperature is 40-60°C, and the drying time is 24-48 hours to a moisture content of 5%-20%, and ultraviolet sterilization is performed while drying at low temperature to ensure the edible requirements of the edible packaging bag, thereby obtaining an edible film loaded with fucoxanthin, and the prepared film is cut into the required bag shape and prepared into an edible packaging bag.

7. An application of the fucoxanthin-loaded edible antioxidant and antibacterial packaging bag according to claim 1, characterized in that: The edible packaging bag can be used to package fruits and vegetables, powders, particles, semi-fluids and oily liquids, and is applicable to fruits and vegetables, convenience foods, seasonings, functional foods and health products.

8. The edible antioxidant and antibacterial packaging bag loaded with fucoxanthin according to claim 7, characterized in that: The sealing temperature of the edible packaging bag is 100-150° C., the heat sealing time is 5-20 seconds, and the heat sealing pressure is 30-50N.

9. The edible antioxidant and antibacterial packaging bag loaded with fucoxanthin according to claim 7, characterized in that: The packaging bag is used for instant noodle seasoning packets.

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