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Method for preparing antioxidation gelatine membrane containing tea polyphenol-chitosan nano grain

A technology of chitosan nanoparticles and tea polyphenols, which is applied in food preparation, food forming, food science and other directions, can solve the problems of insufficient function, biological active substances are easily oxidized, decomposed and destroyed, etc. The effect of oxidation

Inactive Publication Date: 2009-06-24
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the bioactive substances added to the film are easily oxidized, decomposed and destroyed due to the influence of light irradiation, oxygen and other factors, so that they cannot fully function for a long time

Method used

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  • Method for preparing antioxidation gelatine membrane containing tea polyphenol-chitosan nano grain
  • Method for preparing antioxidation gelatine membrane containing tea polyphenol-chitosan nano grain
  • Method for preparing antioxidation gelatine membrane containing tea polyphenol-chitosan nano grain

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Weigh 100 mg of chitosan with a relative molecular weight of 20,000 and a degree of deacetylation of 95%, dissolve it in 50 mL of 0.1% acetic acid solution, and adjust the pH to 5.0; weigh 25 mg of tea polyphenols and add it to the chitosan-acetic acid solution . Prepare another 0.25% sodium tripolyphosphate solution, draw 12.5mL sodium tripolyphosphate solution with a syringe and quickly inject it into the chitosan acetic acid solution added with tea polyphenols. Cross-linking for 30min. The prepared co-suspension was finally subjected to probe-type ultrasonic treatment (380W, 1s on, 1s off) to obtain the tea polyphenol-chitosan nanoparticle co-suspension.

[0019] Weigh 8g of gelatin into a 250mL beaker, swell with 70mL of deionized water at room temperature for 2h, add 1.33g of glycerol as a plasticizer, and then stir and dissolve at 60°C for 20min to make a gelatin solution.

[0020] Add 30mL of tea polyphenol-chitosan nanoparticle co-suspension into 70mL of gelat...

Embodiment 2

[0023] Weigh 150 mg of chitosan with a relative molecular mass of 20,000 and a degree of deacetylation of 95% and dissolve it in 50 mL of 0.1% acetic acid solution to adjust the pH to 5.5; weigh 25 mg of tea polyphenols and add it to the chitosan solution. Another 0.25% sodium tripolyphosphate solution was prepared, and 12.5mL sodium tripolyphosphate solution was quickly injected into the chitosan solution added with tea polyphenols with a syringe. Combined for 30 minutes. The prepared co-suspension was finally subjected to probe-type ultrasonic treatment (380W, 1s on, 1s off) to obtain the tea polyphenol-chitosan nanoparticle co-suspension.

[0024] Weigh 6g of gelatin into a 250mL beaker, swell with 70mL of deionized water at room temperature for 2h, add 1.00g of glycerol as a plasticizer, and then stir and dissolve at 60°C for 20min to make a gelatin solution.

[0025] Add 30mL of tea polyphenol-chitosan nanoparticle co-suspension into 70mL of gelatin solution, stir and mi...

Embodiment 3

[0027] Weigh 200 mg of chitosan with a relative molecular mass of 50,000 and a degree of deacetylation of 95% and dissolve it in 50 mL of 0.2% acetic acid solution to adjust the pH to 5.5; weigh 15 mg of tea polyphenols and add it to the chitosan solution. Prepare another 0.25% sodium tripolyphosphate solution, draw 20mL sodium tripolyphosphate solution with a syringe and quickly inject it into the chitosan solution added with tea polyphenols, and ionically cross-link at a stirring speed of 600r / min and a temperature of 30°C 40min. The prepared co-suspension is finally subjected to probe-type ultrasonic treatment (380W, 1s on, 1s off) to obtain nano-tea polyphenol-chitosan co-suspension.

[0028] Weigh 5g of gelatin into a 250mL beaker, swell with 70mL of deionized water at room temperature for 2h, add 0.80g of glycerol as a plasticizer, and then stir and dissolve at 60°C for 20min to make a gelatin solution.

[0029] Add 30mL of tea polyphenol-chitosan nanoparticle co-suspen...

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Abstract

The invention relates to a preparation of oxidation resistant gelatin film containing tea polyphenol-chitosan nano granule, pertains to the field of applying chitosan controlled release and oxidation resistance in the gelatin film. The oxidation resistant gelatin film component comprises tea polyphenol-chitosan nano granules, gelatin and glycerin. The preparation includes dissolving gelatin and glycerin into deionized water in proportion to produce a gelatin solution, charging a predetermined amount of tea polyphenol-chitosan nano granule suspension, mixing uniformly, hypersonic de-gassing, removing dried film spreading on the organic glass board. The prepared nano tea polyphenol-chitosan gelatin film has oxidation resistance greatly improved comparing with the simple gelatin film phase, and oxidation resistance of the gelatin film is capable of lasting for longer time due to protection function of the chitosan to the tea polyphenol and slowly-releasing of the tea polyphenol. The oxidation resistant gelatin film can be biologically degraded, without environment pollution during application process; is capable of having functions of preventing loss of flavor substance in the food, preventing food oxidation, so as to reach the effect of anti-staling and prolonging storage period.

Description

technical field [0001] The invention relates to a preparation method of an anti-oxidation gelatin film containing tea polyphenol-chitosan nanoparticles, which belongs to the technical field of nano-tea polyphenol-chitosan controlled release and anti-oxidation applied to gelatin film. Background technique [0002] Gelatin is an important natural polymer material, a product of collagen degradation, and has good biocompatibility and biodegradability. Coat the gelatin solution on the film-forming medium, and form a layer of gelatin film after drying. The gelatin film has a wide range of applications, such as seasoning bags for instant noodles, inner packaging of Chinese patent medicines, etc., and can fix drugs on gelatin. The film is made into a carrier film, etc. In order to improve the properties of the gelatin film, certain substances can be added to the gelatin solution before film formation, such as adding biologically active components to improve the antioxidant properti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/30A23P1/04A23L33/10
Inventor 许时婴王璋夏书芹鲍士宝朱卫红袁博
Owner JIANGNAN UNIV
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