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Preparation method of hydrophobic film and application of hydrophobic film in visual detection of freshness of fruit and vegetable

A hydrophobic film, fruit and vegetable technology, applied in the direction of analysis by chemical reaction of materials, material analysis by observing the impact on chemical indicators, etc., can solve the swelling of labels, affecting the indication function of smart labels, and uneven dispersion of indicators and other problems to achieve high stability and high specificity

Active Publication Date: 2021-10-22
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, because the smart label is easy to absorb water in a high-humidity environment, label swelling, uneven dispersion of the indicator, and migration and dissolution of the indicator from the smart label to the environment will occur. These factors will seriously affect the indication function of the smart label.
Patent CN 111423644A discloses a preparation method of a hydrophobic film used to indicate the freshness of food. The invention patent uses curcumin, hydrophobic polymer particles and plasticizers as raw materials, through granulation technology and melt extrusion blown film method Prepared a hydrophobic film with response to alkaline gas, which solves the influence of ambient humidity on the indication performance of the smart film, but the raw materials and highly specialized technology it uses greatly increase the cost

Method used

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  • Preparation method of hydrophobic film and application of hydrophobic film in visual detection of freshness of fruit and vegetable
  • Preparation method of hydrophobic film and application of hydrophobic film in visual detection of freshness of fruit and vegetable
  • Preparation method of hydrophobic film and application of hydrophobic film in visual detection of freshness of fruit and vegetable

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039](1) Dissolve 3g of polyvinyl alcohol (PVA) in 100ml of water, stir at 80°C for 1h, add 5g of polyethyleneimine (PEI) aqueous solution after cooling, and continue stirring for 1h to prepare PVA hydrogel mixed with PEI;

[0040] (2) Dissolve 5 g of ethyl cellulose (EC) in 100 ml of 95% ethanol, stir at 50° C. for 2 h to obtain an EC alcohol solution;

[0041] (3) Slowly add 10ml of the solution obtained in (2) to the hydrogel in 15ml of (1), and at the same time add 0.25g of plasticizer glycerin, and stir at 60°C for 3h;

[0042] (4) Add 0.008g methyl red and 0.01g methyl red sodium salt to the solution in (3), stir for 1h to obtain a film-forming solution;

[0043] (5) Pour the film-forming solution into a mold to cast a film, let it stand for 0.5 hours, and dry at 40°C for 8 hours to obtain a smart label that indicates the freshness of fruits and vegetables in real time. It is recorded as 5%PEI PVA / EC=3:2.

[0044] (6) Paste the smart indicator film obtained in (5) in ...

Embodiment 2

[0046] (1) Dissolve 3g of polyvinyl alcohol (PVA) in 100ml of water, stir at 80°C for 1h, add 9g of polyethyleneimine (PEI) aqueous solution after cooling, and continue stirring for 1.5h to prepare PVA hydrogel mixed with PEI;

[0047] (2) Dissolve 5 g of ethyl cellulose (EC) in 100 ml of 95% ethanol, stir at 50° C. for 2 h to obtain an EC alcohol solution;

[0048] (3) Slowly add 10ml of the solution obtained in (2) to the hydrogel in 15ml of (1), and at the same time add 0.50g of plasticizer glycerin, and stir at 60°C for 3h;

[0049] (4) Add 0.008g methyl red and 0.01g methyl red sodium salt to the solution in (3), stir for 1h to obtain a film-forming solution;

[0050] (5) Pour the film-forming solution into a mold to cast a film, let it stand for 0.5 hours, and dry at 40°C for 8 hours to obtain a smart label that indicates the freshness of fruits and vegetables in real time. It is recorded as 9%PEI PVA / EC=3:2.

[0051] (6) Paste the smart indicator film obtained in (5) ...

Embodiment 3

[0053] (1) Dissolve 3g of polyvinyl alcohol (PVA) in 100ml of water, stir at 80°C for 1h, add 5g of polyethyleneimine (PEI) aqueous solution after cooling, and continue stirring for 1h to prepare PVA hydrogel mixed with PEI;

[0054] (2) Dissolve 5 g of ethyl cellulose (EC) in 100 ml of 95% ethanol, stir at 50° C. for 2 h to obtain an EC alcohol solution;

[0055] (3) Slowly add 10ml of the solution obtained in (2) to the hydrogel in 10ml of (1), and at the same time add 0.25g of plasticizer glycerin, and stir at 50°C for 3h;

[0056] (4) Add 0.008g of methyl red and 0.01g of methyl red sodium salt to the solution in (3), stir for 1 hour to obtain a film-forming liquid; record it as 5% PEI PVA / EC=1:1.

[0057] (5) Pour the film-forming solution into a mold to cast a film, let it stand for 0.5 hours, and dry at 40°C for 8 hours to obtain a smart label that indicates the freshness of fruits and vegetables in real time.

[0058] (6) Paste the smart indicator film obtained in (5)...

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Abstract

The invention discloses a preparation method of a hydrophobic film and application of the hydrophobic film in visual detection of freshness of fruit and vegetable. The preparation method comprises the following steps: (1) dissolving polyvinyl alcohol in water, conducting stirring at 60-90 DEG C for 1-2 hours, performing cooling, adding an aqueous polyethyleneimine solution, and continuing stirring for 1-2 hours to prepare PVA hydrogel mixed with PEI; (2) preparing an ethanol solution of ethyl cellulose; (3) slowly adding the ethanol solution of the ethyl cellulose obtained in the step (2) into the PVA hydrogel mixed with the PEI obtained in the step (1) in proportion, adding a plasticizer glycerol at the same time, and conducting stirring at 40-70 DEG C for 2-4 hours to obtain mixed hydrogel; (4) adding methyl red and methyl red sodium salt into the mixed hydrogel, and carrying out stirring for 0.5-1 hour to obtain a film forming solution; and (5) pouring the film forming liquid into a mold for film casting, and carrying out standing and drying to obtain the hydrophobic film. The invention provides the application of the hydrophobic film in visual detection of the freshness of fruit and vegetable, and the hydrophobic film can visually and accurately indicate the freshness of respiratory climacteric fruit and vegetable, and has good hydrophobicity and mechanical properties at the same time.

Description

(1) Technical field [0001] The invention belongs to the technical field of food intelligent packaging, and in particular relates to a method for preparing a hydrophobic film and its application in visually detecting the freshness of fruits and vegetables. [0002] (2) Technical background [0003] With the improvement of living standards and the enhancement of health awareness, consumers pay more attention to the quality and safety of food, and more urgently need to obtain accurate food quality information. Fresh fruits and vegetables are fresh agricultural products, and their distinctive feature is that they are fresh and perishable. It is necessary to clearly understand the changes in their freshness in order to maintain the original freshness, flavor and nutrition of fruits and vegetables to the maximum extent in the food supply chain. At present, the methods that can accurately detect the freshness of fruits and vegetables include physical and chemical index detection met...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08J5/18C08L79/02C08L29/04C08L1/28C08K5/23C08K5/053G01N21/78
CPCC08J5/18G01N21/78C08J2379/02C08J2429/04C08J2401/28C08J2301/28C08K5/23C08K5/053
Inventor 邵平刘黎明郑露曼林杨
Owner ZHEJIANG UNIV OF TECH
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