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Photo-crosslinked chitosan-riboflavin edible film and preparation method thereof

A technology of chitosan and riboflavin, applied in the field of food packaging, can solve the problems of poor mechanical property barrier performance, weak bacteriostatic effect, weak antioxidant capacity, etc., and achieves improved antibacterial effect, improved molecular properties and stability. Good results

Pending Publication Date: 2021-07-23
NANJING UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] Purpose of the invention: the technical problem to be solved by this invention is to provide a kind of light-crosslinked chitosan-riboflavin edible film and preparation method thereof for the deficiencies in the prior art, so as to solve the problems existing in the chitosan film in the prior art. Poor mechanical properties and water vapor barrier properties, weak ultraviolet and visible light barrier properties, weak antibacterial effect, weak antioxidant capacity, etc.

Method used

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  • Photo-crosslinked chitosan-riboflavin edible film and preparation method thereof
  • Photo-crosslinked chitosan-riboflavin edible film and preparation method thereof
  • Photo-crosslinked chitosan-riboflavin edible film and preparation method thereof

Examples

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Effect test

Embodiment 1

[0046] A 1% (v / v) acetic acid solution was prepared, chitosan powder was weighed and added into the acetic acid solution to form a 2% chitosan (w / v) solution, and magnetically stirred for 4 hours. Glycerin was added according to the glycerol: chitosan ratio of 0.28:1, and then riboflavin with a chitosan content of 1.25% (w / w) was added, and stirred in the dark for 30 minutes to obtain a uniform chitosan-riboflavin mixture.

[0047] After the bubbles in the homogeneous mixture were removed by ultrasound, an appropriate amount of the mixture was cast on a flat plate with a diameter of 10 cm and irradiated with 255 nm ultraviolet light for different times, namely 0 h, 2 h, 4 h and 6 h. Finally, the film solutions treated for different times were placed in an oven at 50°C and dried for 5 hours, and the dried film was peeled off from the plate, and placed in an environment of 25°C and 50% relative humidity for 48 hours for later use. A chitosan film without adding riboflavin and wi...

Embodiment 2

[0051] Configure 10% (v / v) acetic acid solution, weigh chitosan powder and add therein, configure 0.5%, 1%, 2%, 3% chitosan (w / v) solution, and magnetically stir for 4 hours. Glycerin was added according to the glycerol: chitosan ratio of 0.28:1, and then riboflavin with a chitosan content of 1.25% (w / w) was added, and stirred in the dark for 30 minutes to obtain a uniform chitosan-riboflavin mixture.

[0052] After the bubbles in the homogeneous mixture were removed by ultrasound, an appropriate amount of the mixture was cast on a flat plate with a diameter of 10 cm and irradiated with 255 nm ultraviolet light for 4 hours. Finally, the film solutions treated for different times were placed in an oven at 50°C and dried for 5 hours, and the dried film was peeled off from the plate, and placed in an environment of 25°C and 50% relative humidity for 48 hours for later use.

[0053] By comparison, it can be found that the thickness of the film prepared by 2% chitosan (w / v) reaches...

Embodiment 3

[0055] A 1% (v / v) acetic acid solution was prepared, chitosan powder was weighed and added into the acetic acid solution to form a 2% chitosan (w / v) solution, and magnetically stirred for 4 hours. Add glycerol according to glycerol: chitosan ratio of 0.1:1, 0.28:1, 0.5:1, 1:1, then add riboflavin with chitosan content of 1.25% (w / w), and stir for 30 minutes in the dark, A uniform chitosan-riboflavin mixture was obtained.

[0056] After the bubbles in the homogeneous mixture were removed by ultrasound, an appropriate amount of the mixture was cast on a flat plate with a diameter of 10 cm and irradiated with 255 nm ultraviolet light for 4 hours. Finally, the film solutions treated for different times were placed in an oven at 50°C and dried for 5 hours, and the dried film was peeled off from the plate, and placed in an environment of 25°C and 50% relative humidity for 48 hours for later use.

[0057] By comparison, it can be found that when the ratio of glycerol: chitosan is 0....

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Abstract

The invention discloses a photo-crosslinked chitosan-riboflavin edible film and a preparation method thereof. The preparation method comprises the following steps of weighing a certain amount of chitosan powder, and adding the chitosan powder into an acetic acid solution to prepare a chitosan solution, adding a certain amount of glycerol into the chitosan solution as a plasticizer, then adding a proper amount of riboflavin powder under a dark condition, and uniformly stirring to obtain a mixed solution, removing bubbles from the mixed solution, casting the mixed solution on a flat plate, and irradiating the flat plate under ultraviolet light to form a film, and finally, drying the film on the flat plate, and stripping from the flat plate to obtain the film. Chitosan and riboflavin are used as raw materials, the edible film which is green, non-toxic, environmentally friendly and good in stability is prepared, the molecular property of chitosan is improved through a photo-crosslinked method, and under excitation of illumination, the chitosan edible film which is good in physical and chemical performance and remarkably improved in antibacterial effect is prepared.

Description

technical field [0001] The invention belongs to the field of food packaging, and in particular relates to a photocrosslinked chitosan-riboflavin edible film and a preparation method thereof. Background technique [0002] One of the major challenges facing the food industry today is to develop new types of environmentally friendly active food packaging that can extend the shelf life of food while maintaining its quality and safety [1] . At the same time, consumers are increasingly demanding fresh, safe and healthy food without synthetic additives or preservatives, thus requiring the exploration of new, effective and innovative food preservation technologies to extend their shelf life. This makes the food packaging sector an emerging trending segment with huge business potential [2] . [0003] Natural biomacromolecules are often used as packaging materials due to their abundant resources and degradability [3] . Chitosan is the only natural alkaline antibacterial polysacch...

Claims

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Application Information

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IPC IPC(8): C08J5/18C08L5/08C08K5/3465
CPCC08J5/18C08J2305/08C08K5/3465
Inventor 李晨裴纪柳石柳叶朱圣羽宋宇康熊晓辉崔晓文
Owner NANJING UNIV OF TECH
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