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Edible chitosan green tea polyphenol active packaging film material and its preparation method

A technology of green tea polyphenols and chitosan, applied in the directions of packaging, wrapping paper, transportation and packaging, can solve the problems of difficulty in anti-oxidation, the anti-oxidation ability has not been developed, and browning, etc., and achieve water solubility. and water vapor transmission rate reduction, enhanced oxidation resistance, and the effect of maintaining quality

Inactive Publication Date: 2013-05-08
SHANGHAI JIAO TONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because it only has the mechanical and breathable properties of the edible film, but the antioxidant capacity has not been developed, it is difficult to play the role of anti-oxidative browning for fruits, vegetables or meat, and there is no information about the antioxidant substances in the film. Reports on the degree of release

Method used

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  • Edible chitosan green tea polyphenol active packaging film material and its preparation method
  • Edible chitosan green tea polyphenol active packaging film material and its preparation method
  • Edible chitosan green tea polyphenol active packaging film material and its preparation method

Examples

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preparation example Construction

[0035] 1) Preparation of dilute chitosan solution: Add chitosan with high degree of deacetylation to 0.5-1% dilute acetic acid, stir well until completely dissolved, filter with four layers of gauze to remove impurities, and prepare 1-2% chitosan dilute chitosan solution;

[0036] 2) Compounding with plasticizer: heat the plasticizer glycerin in a 50°C water bath to make it easy to absorb with a pipette, transfer it to the filtered chitosan dilute solution, and stir until it is evenly mixed.

[0037]3) Composite with emulsifier: use hydrophilic Tween 20 as emulsifier, use a pipette gun to draw emulsifier into the composite membrane solution, and stir until evenly mixed.

[0038] 4) Cross-linking with green tea polyphenols: add green tea extract green tea polyphenols into the mixed chitosan film solution, stir until fully dissolved, then homogenize with a homogenizer at 13500rpm for 2 minutes, mix the mixed The solution was evacuated until no air bubbles were visible.

[0039...

Embodiment 1

[0041] Dissolve 2 parts of crab chitosan (deacetylation degree 90.2%, viscosity 62cps) in 98 parts of 1% dilute acetic acid solution, stir thoroughly to obtain a chitosan solution with a weight ratio of 2%, and then place it on a magnetic stirrer Stir for 4 hours, filter, then add 0.5 parts of glycerin, stir again for 1 hour, green tea polyphenols are mixed into the chitosan solution at 0, 0.5, 1 and 2 parts respectively, stir well and then pass the German IKA high-speed homogenization The homogenizer was homogenized at 13500 rpm for 2 minutes, and vacuum degassed for 1 hour.

[0042] Each calculated degassed film-forming solution was poured on a flat glass plate with an area of ​​25cm×25cm to achieve a uniform thickness of about 70 microns, and dried at room temperature (about 25°C) for 2 days. The dried film was carefully peeled off from the glass plate, and cut into pieces of different sizes for index evaluation. The size of 60×60mm is used for the evaluation of water vapo...

Embodiment 2

[0048] Dissolve 2 grams of crab chitosan in 98 parts of 1% dilute acetic acid solution, fully stir to obtain a 2% chitosan solution by weight, then stir for 4 hours on a magnetic stirrer, filter, and then add 0 , 0.6, 0.9 and 1.2 parts of plasticizer glycerin in different weights, magnetically stirred again for 1 hour, green tea polyphenols were mixed into the chitosan solution with 0 and 0.5 parts of weight, and after fully stirring, the homogenizer was used at 13500rpm Homogenize for 2 minutes and degas under vacuum for 1 hour.

[0049] Cast each degassed film-forming solution calculated on a flat glass plate with an area of ​​25cm×25cm to achieve a uniform thickness of about 70 microns, and dry at room temperature (around 25°C) for 2 days to form a film . Film samples were stabilized for a minimum of 2 days in a constant temperature and humidity chamber set at 25°C and 53% relative humidity prior to all measurements.

[0050] Utilize the active packaging film of chitosan ...

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Abstract

The invention discloses an edible chitosan / green tea polyphenol active packaging film material. The edible green tea polyphenol active packaging film material comprises 1-2 parts by weight of chitosan, 95-100 parts by weight of an aqueous solution of dilute acetic acid, 0.5-1.2 parts by weight of glycerol, 0-0.1 parts by weight of Tween20, 0.5-2 parts by weight of green tea polyphenol and 95-98 parts by weight of water. The compound chitosan active packaging film has a strong oxidation resistance in different food simulants, can guarantee the slow release of the antioxidant substances in the film, has the characteristics of good mechanical performances, good water resistance and small dissolving and puffing degrees in water, and has a good development prospect in the food packaging field, especially the food product oxidation prevention field.

Description

technical field [0001] The invention relates to a fresh-keeping material in the technical field of food engineering and a preparation method thereof, in particular to an edible chitosan green tea polyphenol active packaging coating material especially suitable for preventing food oxidation. Background technique [0002] Fresh food has a short shelf life, especially for fresh-cut and processed fruits and vegetables, meat, fish, dairy products, etc., after being damaged by mechanical processing, a series of changes in related enzyme activities will be induced, resulting in softening and browning of the product As well as adverse symptoms such as rot caused by microbial infection, seriously affect its commodity value and shelf life. Among them, color is one of the most important appearance quality indicators, and the color change caused by oxidative browning may directly affect consumers' desire to buy. Therefore, it is necessary to research and develop new anti-oxidation pack...

Claims

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Application Information

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IPC IPC(8): C08L5/08C08K5/053C08K5/13B65D65/46
Inventor 彭勇李云飞
Owner SHANGHAI JIAO TONG UNIV
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