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Preparation method of PVA/tapioca starch/LAE active composite film, and application of PVA/tapioca starch/LAE active composite film in antibacterial aspect of food packaging

A technology of tapioca starch and composite film, which is applied in the field of food packaging materials, can solve the problems of incompletely clear influence on the performance of PVA/tapioca starch composite film, reduction of film transparency and mechanical properties, film transparency reduction, etc.

Pending Publication Date: 2021-09-14
GUANGXI UNIV FOR NATITIES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Pornpun et al. prepared polylactic acid (PLA) films containing LAE and found that adding less LAE (0.07%, w / w) could effectively inhibit Listeria monocytogenes and Salmonella typhimurium, increasing the amount of LAE It can improve the antibacterial activity of the film, but the transparency of the film will decrease accordingly
People such as Haghighi prepared chitosan / PVA / LAE composite film by casting method, found that adding LAE can improve film water vapor transmission rate and solubility, but reduce film transparency and mechanical properties, different LAE addition (1%, 2.5 %, 5% and 10%, w / w) have inhibitory effects on Campylobacter jejuni, Escherichia coli, Listeria monocytogenes and Salmonella typhimurium
[0004] LAE has been used as an antibacterial agent in various food packaging materials, but the effect of LAE on the performance of PVA / tapioca composite film is not completely clear. Therefore, in order to study a composite film with better antibacterial performance and higher safety , it is necessary to explore the effect of LAE on the preparation and performance of composite membranes, as well as its in vitro antibacterial performance and mechanism. PVA / tapioca starch / LAE active composite membranes have broad research prospects

Method used

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  • Preparation method of PVA/tapioca starch/LAE active composite film, and application of PVA/tapioca starch/LAE active composite film in antibacterial aspect of food packaging
  • Preparation method of PVA/tapioca starch/LAE active composite film, and application of PVA/tapioca starch/LAE active composite film in antibacterial aspect of food packaging
  • Preparation method of PVA/tapioca starch/LAE active composite film, and application of PVA/tapioca starch/LAE active composite film in antibacterial aspect of food packaging

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Experimental program
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Effect test

Embodiment 1

[0037] The preparation method of described PVA / tapioca starch / LAE active composite film specifically comprises the steps:

[0038] (1) Gelatinized tapioca starch

[0039] Add tapioca starch to deionized water to prepare a starch suspension with a mass concentration of 9%; put the starch suspension in a constant temperature water bath environment, heat to a temperature of 75° C. and stir for 25 minutes until it is completely gelatinized to obtain a paste Starch, stand-by; Described stirring is to carry out with 420r / min speed;

[0040] (2) Preparation of PVA solution

[0041] 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 95° C. and stir for 50 minutes until it completely dissolves to obtain a PVA solution with a concentration of 9%; the stirring is performed at 420r / min speed;

[0042] (3) Preparation of casting solution

[0043] Mix gelatinized starch and PVA sol...

Embodiment 2

[0048] The preparation method of described PVA / tapioca starch / LAE active composite film specifically comprises the steps:

[0049] (1) Gelatinized tapioca starch

[0050] 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 80°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 430r / min speed;

[0051] (2) Preparation of PVA solution

[0052] 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 60 minutes until it completely dissolves to obtain a PVA solution with a concentration of 10%; the stirring is performed at 430r / min speed;

[0053] (3) Preparation of casting solution

[0054] Mix gelatinized starch and PVA ...

Embodiment 3

[0059] The preparation method of described PVA / tapioca starch / LAE active composite film specifically comprises the steps:

[0060] (1) Gelatinized tapioca starch

[0061] 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 80°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 430r / min speed;

[0062] (2) Preparation of PVA solution

[0063] 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 60 minutes until it completely dissolves to obtain a PVA solution with a concentration of 10%; the stirring is performed at 430r / min speed;

[0064] (3) Preparation of casting solution

[0065] Mix gelatinized starch and PVA ...

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Abstract

The invention provides a preparation method of a PVA / cassava starch / LAE active composite film, and application of the PVA / cassava starch / LAE active composite film in the aspect of bacteriostasis of food packaging, and belongs to the technical field of food packaging materials. Cassava starch is gelatinized and then mixed with a PVA solution and an auxiliary solvent, LAE with the mass concentration being 1-10% is added, heating, stirring and mixing are conducted in a water bath environment to obtain a film casting solution, and finally, tape casting is carried out on the film casting solution to obtain the finished product composite film. The composite film 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; and the obtained composite film has relatively high water absorption and water vapor permeability, and has a relatively good fresh-keeping effect.

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 / LAE active composite film and its application in the antibacterial aspect of food packaging. Background technique [0002] Antimicrobial packaging is an important part of active packaging systems. Adding antimicrobial agents to packaging films can reduce microbial contamination and help extend the shelf life of packaged foods while ensuring food safety and food quality. Lauroyl arginine ethyl ester hydrochloride (LAE) is a novel antibacterial agent extracted from natural compounds such as lauric acid, L-arginine and ethanol. LAE has good antibacterial properties and has high application potential in active packaging; LAE can effectively inhibit the growth of a variety of spoilage microorganisms and food pathogens; LAE is also a surfactant that can destroy cell membranes, change permeability, and cause microbial ...

Claims

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Application Information

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IPC IPC(8): C08J5/18C08L3/02C08L29/04C08K5/31
CPCC08J5/18C08J2303/02C08J2429/04C08K5/31Y02W90/10
Inventor 钟磊蓝平周泽广吴富奇蓝丽红李媚谢涛李楠楠
Owner GUANGXI UNIV FOR NATITIES
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