Photooxidation-resistant edible packaging film and preparation method thereof

Abstract

The invention discloses a photooxidation-resistant edible packaging film and a preparation method thereof. The photooxidation-resistant edible packaging film is prepared from the following ingredients in percentage by mass: 65 to 90 percent of edible packaging film substrates, 0.2 to 2 percent of natural pigment, 5 to 20 percent of color retention agents and 5 to 15 percent of water. The prepared photooxidation-resistant edible packaging film has the advantages that edible packaging film materials with different colors and anti-oxidization capabilities can be obtained through changing the types and the proportion of film forming substrates and natural pigment. The packaging film can show the stable anti-oxidization capability under the light illumination and lucifugal conditions; the requirements of different food systems on the photooxidation inhibition can be met. In addition, the stability of the pigment film can be further improved through the addition of a color protecting agent; the anti-oxidization effect of the film can be continuously achieved. Therefore the photooxidation-resistant edible packaging film provided by the invention can be used as a safe and effective photooxidation-resistant packaging material to be used in food packages easily influenced by photooxidation, and has good application prospects.

Description

technical field [0001] The invention belongs to the technical field of preparation of edible packaging films, and in particular relates to the preparation of an anti-light oxidation edible packaging film. Natural pigments and color-protecting agents with anti-oxidation activity are added to the edible film matrix to endow it with anti-light Oxidation and anti-oxidation effects. Background technique [0002] Edible film is a kind of film material with packaging and fresh-keeping function made of edible raw materials through mixing, heating, coating, drying and other steps. According to its source, it can be divided into polysaccharide film, protein film, lipid film, and Composite films of these materials. The film with a porous network formed by the interaction between the above different film matrix molecules can effectively control water vapor, oxygen and CO in the process of food preservation. 2 Penetration, thus effectively protecting the quality of food. [0003] At p...

AI Technical Summary

Problems solved by technology

[0006] However, as a natural pigment, anthocyanins are very unstable and easily affected by the external environment, and will quickly fade under the action of light, oxygen, metal ions, etc.