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Preparation of PVA/cassava starch/LAE/anthocyanin intelligent color-developing active composite membrane and application of composite membrane in packaging bacteriostasis

A technology of tapioca starch and anthocyanin, which is applied in the field of food packaging materials, can solve the problems such as incomplete performance impact, and achieve good color rendering effect, low ultraviolet transmittance, and increased water vapor transmittance.

Pending Publication Date: 2021-09-03
GUANGXI UNIV FOR NATITIES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there are few studies on mulberry anthocyanin / PVA / tapioca starch smart film, and the performance impact of PVA / tapioca starch smart active film (LAC film) containing anthocyanin / LAE is not completely clear. Therefore, in order to study an inhibitory In order to develop an intelligent color-developing composite film with better bacterial performance and higher safety, it is necessary to explore the effect of anthocyanin content on the preparation and performance of LAC composite film, as well as its in vitro antibacterial performance and mechanism

Method used

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  • Preparation of PVA/cassava starch/LAE/anthocyanin intelligent color-developing active composite membrane and application of composite membrane in packaging bacteriostasis
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  • Preparation of PVA/cassava starch/LAE/anthocyanin intelligent color-developing active composite membrane and application of composite membrane in packaging bacteriostasis

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Experimental program
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Effect test

Embodiment 1

[0047] The preparation method of the PVA / tapioca starch / LAE / anthocyanin intelligent color-developing active composite film specifically includes the following steps:

[0048] (1) Gelatinized tapioca starch

[0049] Add tapioca starch to deionized water to prepare a starch suspension with a mass concentration of 10%; put the starch suspension in a constant temperature water bath environment, heat to a temperature of 81° C. and stir for 30 minutes until it is completely gelatinized to obtain a paste Starch, stand-by; Described stirring is to carry out with 425r / min speed;

[0050] (2) Preparation of PVA solution

[0051] Put PVA into deionized water according to a certain solid-to-liquid ratio, place it in a constant temperature water bath environment, heat to a temperature of 98° C. and stir for 54 minutes until it completely dissolves to obtain a PVA solution with a concentration of 10%; the stirring is carried out at 425r / min speed;

[0052] (3) Preparation of casting sol...

Embodiment 2

[0058] The preparation method of the PVA / tapioca starch / LAE / anthocyanin intelligent color-developing active composite film specifically includes the following steps:

[0059] (1) Gelatinized tapioca starch

[0060] Add tapioca starch to deionized water to prepare a starch suspension with a mass concentration of 11%; put the starch suspension in a constant temperature water bath environment, heat to a temperature of 84° C. and stir for 35 minutes until it is completely gelatinized to obtain a paste Starch, stand-by; Described stirring is to carry out with 430r / min speed;

[0061] (2) Preparation of PVA solution

[0062] Put PVA into deionized water according to a certain solid-to-liquid ratio, place it in a constant temperature water bath environment, heat to a temperature of 100° C. and stir for 58 minutes until it completely dissolves to obtain a PVA solution with a concentration of 11%; the stirring is performed at 430r / min speed;

[0063] (3) Preparation of casting solu...

Embodiment 3

[0069] The preparation method of the PVA / tapioca starch / LAE / anthocyanin intelligent color-developing active composite film specifically includes the following steps:

[0070] (1) Gelatinized tapioca starch

[0071] Add tapioca starch to deionized water to prepare a starch suspension with a mass concentration of 10.5%; put the starch suspension in a constant temperature water bath environment, heat to a temperature of 82°C and stir for 31 minutes until it is completely gelatinized to obtain a paste Starch, stand-by; Described stirring is to carry out with 428r / min speed;

[0072] (2) Preparation of PVA solution

[0073] Put PVA into deionized water according to a certain solid-to-liquid ratio, place it in a constant temperature water bath environment, heat to a temperature of 99° C. and stir for 55 minutes until it completely dissolves to obtain a PVA solution with a concentration of 10.5%. The stirring is carried out at 428r / min speed;

[0074] (3) Preparation of casting s...

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Abstract

The invention provides preparation of a PVA / cassava starch / LAE / anthocyanin intelligent color-developing active composite membrane and application of the composite membrane in packaging bacteriostasis, and belongs to the technical field of food packaging materials. The cassava starch is gelatinized and then mixed with a PVA solution and glycerin, LAE accounting for 1-5% of the total mass and anthocyanin accounting for 5-50% of the total mass are added, the mixture is heated, stirred and mixed in a water bath environment, a membrane casting solution is obtained, and finally, tape casting is carried out on the membrane casting solution to obtain a finished product of the composite membrane. The composite membrane disclosed by the invention can better prevent ultraviolet rays and visible light from penetrating, and is beneficial to preventing food from being degraded and oxidized; the obtained composite membrane has relatively high water absorption rate and water vapor transmission rate, and has a relatively good fresh-keeping effect; and the composite membrane can present different colors under different pH value conditions, is safe in components and free of toxic and harmful effects, and can enable the freshness of packaged food to be intuitive.

Description

technical field [0001] The invention belongs to the technical field of food packaging materials, and in particular relates to the preparation of a PVA / tapioca starch / LA / anthocyanin intelligent color-developing active composite film and its application in packaging antibacterial aspects. Background technique [0002] Smart packaging is a new type of food packaging. Consumers can evaluate the quality and freshness of food through its color change. European law defines it as a material and item that detects the condition of packaged food or the surrounding environment of food. When the food deteriorates, the pH value will change. Adding the pH indicator to the packaging material can realize real-time monitoring of the quality and freshness of the food in the package. pH indicators include chlorophenol red, bromophenol blue, bromocresol blue, and bromocresol green, etc., but these synthetic chemical reagents have potential impacts on human health, so they should be avoided in th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08L3/02C08L29/04C08K5/053C08K5/1545C08J5/18B65D65/38
CPCC08J5/18B65D65/38C08J2303/02C08J2429/04C08K5/053C08K5/1545Y02W90/10
Inventor 周泽广蓝平钟磊吴富奇蓝丽红卢彦越韦贻春李楠楠
Owner GUANGXI UNIV FOR NATITIES
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