Preparation method of tilapia skin gelatin hydrolyzed peptide edible antibacterial packaging film

By combining tilapia skin gelatin hydrolysate peptides with tea polyphenols and nanocellulose as a composite reinforcing agent, and using a gradient drying process, the problems of insufficient mechanical properties and antibacterial activity of traditional gelatin-based materials have been solved, and a high-toughness, low-moisture-permeability and long-lasting antibacterial packaging film suitable for high-value-added foods has been prepared.

CN122080652APending Publication Date: 2026-05-26海南经贸职业技术学院
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Patent Information

Application Number
CN202610411321.3
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2026-03-31
Publication Date
2026-05-26

AI Technical Summary

Technical Problem

Traditional gelatin-based food packaging materials are inadequate in terms of mechanical properties, antibacterial activity, and processing stability, making it difficult to meet the application needs of high-value-added food products.

Method used

Based on hydrolyzed peptides from tilapia skin gelatin, antimicrobial peptides were prepared by microwave-ultrasound synergistic enzymatic hydrolysis, and then combined with tea polyphenols and nanocellulose to form a composite reinforcing agent. Combined with a gradient drying process, a packaging film with high toughness, low moisture permeability and long-lasting antibacterial effect was prepared.

Benefits of technology

This study improved the mechanical strength of the gelatin matrix, enhanced the sustained-release stability of antibacterial components, extended the food shelf life, and maintained the bioactivity of enzymatically hydrolyzed peptides and the compatibility of materials.

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Abstract

The invention relates to the technical field of food packaging materials, and discloses a tilapia skin gelatin hydrolytic peptide edible antibacterial packaging film, which comprises the following components: 55-65% of fish skin gelatin; the molecular weight of the antibacterial peptide is less than 5kDa, and the antibacterial peptide is prepared through microwave-ultrasonic synergistic directional enzymolysis of gelatin; 0.8% to 1.2% of tea polyphenol; 0.8 to 1.2 percent of nano cellulose; 0.8%-1.2% of citric acid; and the balance of deionized water. In the preparation of the antibacterial peptide, microwave parameters are 2.45 GHz and 300-500 W, and a pulse mode is opened for 25-35 seconds and closed for 8-12 seconds; the ultrasonic parameters are 18-22 kHz and 180-220 W, and the ultrasonic pulse and the microwave pulse are synchronously started; the tea polyphenol and the nano cellulose form the composite reinforcing agent through pre-adsorption and covalent cross-linking. Through interface modification of tea polyphenol and nanocellulose, a uniformly dispersed composite enhanced network is formed, the mechanical strength and deformation resistance of a gelatin matrix are effectively enhanced, and meanwhile, the water vapor permeability is reduced, so that the material is more suitable for food packaging requirements in a high-humidity environment.
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