CN104893003A - Polysaccharide based edible film and preparation method and application thereof - Google Patents
Polysaccharide based edible film and preparation method and application thereof Download PDFInfo
- Publication number
- CN104893003A CN104893003A CN201510270241.2A CN201510270241A CN104893003A CN 104893003 A CN104893003 A CN 104893003A CN 201510270241 A CN201510270241 A CN 201510270241A CN 104893003 A CN104893003 A CN 104893003A
- Authority
- CN
- China
- Prior art keywords
- parts
- edible film
- polysaccharide
- based edible
- sodium
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
Landscapes
- Jellies, Jams, And Syrups (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The invention discloses a polysaccharide based edible film and a preparation method and application of the polysaccharide based edible film. The polysaccharide based edible film is prepared from the following components in parts by mass: 10 to 20 parts of starch, 4 to 8 parts of chitosan, 5 to 15 parts of glucose, 5 to 10 parts of methylcellulose,1 to 5 parts of gelatin, 2 to 10 parts of pectin, 2 to 5 parts of agar, 8 to 20 parts of polyhydric alcohols, 2 to 8 parts of sorbic acid, 1 to 5 parts of paraffin, 3 to 7 parts of algin, 3 to 6 parts of citric acid, 1 to 3 parts of sodium fumarate, 1 to 4 parts of L-aspartate and 1 to 2 parts of vitamin C. The polysaccharide based edible film is high in stretching performance, high in transparence, resistant to folding, waterproof, airtight, and applicable to fresh keeping of perishable fruits and vegetables such as cherry, strawberry and tomato, has a good fresh keeping effect, and can prolong the shelf life by 15 to 30 days under a refrigerating condition.
Description
Technical field
The invention belongs to food preservative technology field, be specifically related to a kind of polysaccharide-based edible film and its preparation method and application.
Background technology
Edible film refers to edible natural macromolecular substance for matrix, by adding the materials such as edible linking agent, softening agent, makes intermolecular generation interaction force and the film with the network structure that macromole is cross-linked with each other formed.Edible film is as packaging material for food, mainly through stoping the migration of gas, aqueous vapor etc. and the phase mutual diffusion between solvent with solute, directly can contact with food surfaces, food is avoided to preserve and the change in local flavor and matter structure etc. occurs in transportation, play the quality ensureing food, extend the effect of Food Shelf-life.
Many experts in recent years and scholar are through great many of experiments, and result of study shows, edible food packaging film has many outstanding advantages really, are that other wrapping material institute is irreplaceable.First, edible film can be close to food surfaces and be wrapped up by food, makes food and the external world have one deck barrier film, well prevents external dust and microorganism to the pollution of food.Secondly, edible film, as packing film, is degradation material, abandons and also can not cause any pollution in environment, this point be other polyethylene packaging film incomparable.3rd, edible film is owing to being obtained by biological macromolecule material, and it has certain nutritive value after being eaten, can be digested, even has certain health-care effect.4th, some flavour agents, tinting material and nutrition-fortifying agent etc. can be added when edible film makes, the adding to play of these materials improve Food Quality and organoleptic effect, thus improve a poor appetite.5th, edible film has good barrier properties as wrapping material, can be used as carrier and uses, and controls migration and the diffusion of material.6th, research shows, the outsourcing tunicle that edible film can be used as numerous food is processed together with food, as bakery product, and fried food product etc.
Edible film is mainly by the polymkeric substance of high molecular, and solvent (as: water or alcohol) or softening agent and other additives etc. are mixed.And the adding mainly in order to improve the physical property of edible film and functional of softening agent and other additive.Edible film roughly can be divided into following four large classes according to its source: polyose edible film; Protein-based edible film; Lipid edible film (as: lipid acid, wax) and compound edible film.In general, polyose edible film effectively can reduce the rate of permeation of oxygen and other gas and grease, and has good mechanical property and water-soluble; Current many edible polysaccharide membranes (as: sodium alginate film, carrageenin film, cellulose membrane, pectin film, starch and derivatives membrane thereof) have been used in the quality aspect increasing meat product.Protein-based film has good mechanical stability, and certain nutritive validity; Lipid edible film has lower water vapor transmission rate (WVTR), and can increase the gloss of food.Compared with the edible film of other types, the topmost feature of polyose edible film is Stability Analysis of Structures, owing to there is a large amount of hydrogen bonds in polyose molecule, soluble in water, and therefore obtained film is mainly used in dry compared with thousand, in the food product pack that moisture content is low.
Summary of the invention
The invention provides a kind of polysaccharide-based edible film and its preparation method and application, polysaccharide-based edible film of the present invention adopt multiple polysaccharide in proportion compound as matrix, interpolation polyvalent alcohol and lipid material are as softening agent, add a small amount of natural glue as toughener, obtained edible film stretches that drawing property is good, transparency is high, and it is folding, waterproof, air tight, the fresh-keeping of fruits and vegetables can be applied to, as for the perishable fruits and vegetables such as cherry, strawberry, tomato fresh-keeping in, obtain good fresh-keeping effect, can by its shelf life extension 15 ~ 30 days under refrigerated condition.
To achieve these goals, the technical solution used in the present invention is:
Polysaccharide-based edible film, component and each constituent mass number as follows: starch 10 ~ 20 parts, chitosan 4 ~ 8 parts, glucose 5 ~ 15 parts, methylcellulose gum 5 ~ 10 parts, 1 ~ 5 part, gelatin, pectin 2 ~ 10 parts, 2 ~ 5 parts, agar, polyvalent alcohol 8 ~ 20 parts, Sorbic Acid 2 ~ 8 parts, 1 ~ 5 part, paraffin, sodium alginate 3 ~ 7 parts, citric acid 3 ~ 6 parts, sodium fumarate 1 ~ 3 part, 1 ~ 4 part, L-Aspartic acid sodium, vitamins C 1 ~ 2 part.
Described polyvalent alcohol is glycerol or butyleneglycol.
Polysaccharide-based edible film, component and each constituent mass number are preferably: starch 15 parts, chitosan 6 parts, glucose 9 parts, methylcellulose gum 8 parts, 3 parts, gelatin, pectin 6 parts, 4 parts, agar, polyvalent alcohol 15 parts, Sorbic Acid 5 parts, 3 parts, paraffin, sodium alginate 5 parts, citric acid 4.5 parts, sodium fumarate 2 parts, 2.5 parts, L-Aspartic acid sodium, vitamins C 1.5 parts.
The preparation method of polysaccharide-based edible film, comprises the steps:
1) starch, chitosan, glucose, methylcellulose gum and sodium alginate are mixed in mass parts ratio, add polyvalent alcohol, stir, then add Sorbic Acid, lemon acid for adjusting pH, obtain mixed sugar liquid;
2) gelatin, pectin, agar, paraffin, sodium fumarate, L-Aspartic acid sodium and vitamins C are mixed, join in the mixed sugar liquid of step 1), be heated to 80 ~ 120 DEG C, stir 20 ~ 40min, obtain polysaccharide membrane liquid;
3) by step 2) polysaccharide membrane liquid pour mask on glass plate of obtaining, 70 ~ 90 DEG C of dryings, take off film, then in relative humidity are to preserve 20 ~ 40h in the climatic chamber of 60 ~ 80%, obtain polysaccharide-based edible film.
Step 2) in be preferably heated to 100 DEG C, stir 30min.
In step 3), the relative humidity of climatic chamber is preferably 70%.
The described application of polysaccharide-based edible film in vegetables and fruits are fresh-keeping.
Beneficial effect:
Polysaccharide-based edible film provided by the invention adopt multiple polysaccharide in proportion compound as matrix, interpolation polyvalent alcohol and lipid material are as softening agent, add a small amount of natural glue as toughener, obtained edible film stretches that drawing property is good, transparency is high, and folding, waterproof, air tight, the fresh-keeping of fruits and vegetables can be applied to, as the perishable fruits and vegetables such as cherry, strawberry, tomato fresh-keeping in, obtain good fresh-keeping effect, can by its shelf life extension 15 ~ 30 days under refrigerated condition.
Embodiment
Embodiment 1
Polysaccharide-based edible film, component and each constituent mass number as follows: starch 10 parts, chitosan 4 parts, glucose 5 parts, methylcellulose gum 5 parts, 1 part, gelatin, pectin 2 parts, 2 parts, agar, glycerol 8 parts, Sorbic Acid 2 parts, 1 part, paraffin, sodium alginate 3 parts, citric acid 3 parts, sodium fumarate 1 part, 1 part, L-Aspartic acid sodium, vitamins C 1 part.
Preparation method, comprises the steps:
1) starch, chitosan, glucose, methylcellulose gum and sodium alginate are mixed in mass parts ratio, add polyvalent alcohol, stir, then add Sorbic Acid, lemon acid for adjusting pH, obtain mixed sugar liquid;
2) gelatin, pectin, agar, paraffin, sodium fumarate, L-Aspartic acid sodium and vitamins C are mixed, join in the mixed sugar liquid of step 1), be heated to 100 DEG C, stir 30min, obtain polysaccharide membrane liquid;
3) by step 2) polysaccharide membrane liquid pour mask on glass plate of obtaining, 80 DEG C of dryings, take off film, then in relative humidity are to preserve 30h in the climatic chamber of 70%, obtain polysaccharide-based edible film.
Embodiment 2
Polysaccharide-based edible film, component and each constituent mass number as follows: starch 20 parts, chitosan 8 parts, glucose 15 parts, methylcellulose gum 10 parts, 5 parts, gelatin, pectin 10 parts, 5 parts, agar, glycerol 20 parts, Sorbic Acid 8 parts, 5 parts, paraffin, sodium alginate 7 parts, citric acid 6 parts, sodium fumarate 3 parts, 4 parts, L-Aspartic acid sodium, vitamins C 2 parts.
Preparation method, comprises the steps:
1) starch, chitosan, glucose, methylcellulose gum and sodium alginate are mixed in mass parts ratio, add polyvalent alcohol, stir, then add Sorbic Acid, lemon acid for adjusting pH, obtain mixed sugar liquid;
2) gelatin, pectin, agar, paraffin, sodium fumarate, L-Aspartic acid sodium and vitamins C are mixed, join in the mixed sugar liquid of step 1), be heated to 100 DEG C, stir 30min, obtain polysaccharide membrane liquid;
3) by step 2) polysaccharide membrane liquid pour mask on glass plate of obtaining, 80 DEG C of dryings, take off film, then in relative humidity are to preserve 30h in the climatic chamber of 70%, obtain polysaccharide-based edible film.
Embodiment 3
Polysaccharide-based edible film, component and each constituent mass number as follows: starch 18 parts, chitosan 6 parts, glucose 12 parts, methylcellulose gum 10 parts, 4 parts, gelatin, pectin 8 parts, 4 parts, agar, butyleneglycol 18 parts, Sorbic Acid 6 parts, 2 parts, paraffin, sodium alginate 6 parts, citric acid 6 parts, sodium fumarate 2 parts, 3 parts, L-Aspartic acid sodium, vitamins C 1 part.
Preparation method, comprises the steps:
1) starch, chitosan, glucose, methylcellulose gum and sodium alginate are mixed in mass parts ratio, add polyvalent alcohol, stir, then add Sorbic Acid, lemon acid for adjusting pH, obtain mixed sugar liquid;
2) gelatin, pectin, agar, paraffin, sodium fumarate, L-Aspartic acid sodium and vitamins C are mixed, join in the mixed sugar liquid of step 1), be heated to 100 DEG C, stir 30min, obtain polysaccharide membrane liquid;
3) by step 2) polysaccharide membrane liquid pour mask on glass plate of obtaining, 80 DEG C of dryings, take off film, then in relative humidity are to preserve 30h in the climatic chamber of 70%, obtain polysaccharide-based edible film.
Embodiment 4
Polysaccharide-based edible film, component and each constituent mass number as follows: starch 15 parts, chitosan 6 parts, glucose 9 parts, methylcellulose gum 8 parts, 3 parts, gelatin, pectin 6 parts, 4 parts, agar, glycerol 15 parts, Sorbic Acid 5 parts, 3 parts, paraffin, sodium alginate 5 parts, citric acid 4.5 parts, sodium fumarate 2 parts, 2.5 parts, L-Aspartic acid sodium, vitamins C 1.5 parts.
Preparation method, comprises the steps:
1) starch, chitosan, glucose, methylcellulose gum and sodium alginate are mixed in mass parts ratio, add polyvalent alcohol, stir, then add Sorbic Acid, lemon acid for adjusting pH, obtain mixed sugar liquid;
2) gelatin, pectin, agar, paraffin, sodium fumarate, L-Aspartic acid sodium and vitamins C are mixed, join in the mixed sugar liquid of step 1), be heated to 100 DEG C, stir 30min, obtain polysaccharide membrane liquid;
3) by step 2) polysaccharide membrane liquid pour mask on glass plate of obtaining, 80 DEG C of dryings, take off film, then in relative humidity are to preserve 30h in the climatic chamber of 70%, obtain polysaccharide-based edible film.
Reference examples 1:
Polysaccharide-based edible film, component and each constituent mass number as follows: starch 25 parts, 1 part, gelatin, pectin 2 parts, 2 parts, agar, glycerol 8 parts, Sorbic Acid 2 parts, 1 part, paraffin, sodium alginate 3 parts, citric acid 3 parts, sodium fumarate 1 part, 1 part, L-Aspartic acid sodium, vitamins C 1 part.(chitosan, glucose and the methylcellulose gum starch with identical part replaces by same embodiment 1 of filling a prescription)
Reference examples 2:
Polysaccharide-based edible film, component and each constituent mass number as follows: starch 15 parts, chitosan 6 parts, glucose 9 parts, methylcellulose gum 8 parts, glycerol 15 parts, Sorbic Acid 5 parts, 3 parts, paraffin, sodium alginate 5 parts, sodium fumarate 2 parts, 2.5 parts, L-Aspartic acid sodium, vitamins C 1.5 parts.(same embodiment 4 of filling a prescription deletes pectin gelatin agar)
Reference examples 3:
Polysaccharide-based edible film, component and each constituent mass number as follows: starch 15 parts, chitosan 6 parts, 3 parts, gelatin, pectin 6 parts, 4 parts, agar, glycerol 15 parts, Sorbic Acid 5 parts, 3 parts, paraffin, sodium alginate 5 parts, citric acid 4.5 parts, sodium fumarate 2 parts, 2.5 parts, L-Aspartic acid sodium, vitamins C 1.5 parts.(same embodiment 4 of filling a prescription deletes glucose and methylcellulose gum)
Preparation method's reference example 1 of reference examples 1 ~ 3.
The edible film that embodiment 1 ~ 4 and reference examples 1 ~ 3 prepare is carried out performance test and fresh keeping property research, testing method is as follows:
Tensile strength and elongation at break:
According to GB/T13022-1991, the edible film cutter of preparation is made dumbbell shape rectangular, measure thickness and the width of film with vernier callipers, with the tensile strength during film fracture of tensile testing machine mensuration and elongation, condition determination is 40mm/min; Test result is in table 1.
The mensuration of oxygen transmission rate:
The salad oil taking about 20ml is placed in vinyon cup, and with the film sealing of preparation, periphery paraffin seals.Be placed in 50 DEG C of thermostat containers, after ten days, take off the peroxide value (POV value) that film measures oil sample.In contrast with uncovered oil sample simultaneously.POV values determination method is according to GB/T5538-1995.Test result is in table 1.
The mensuration of moisture permeable coefficient
Adopt ASTM (the American Society for Testing and Materials) method revised to measure, the results are shown in Table 1, moisture permeable coefficient unit is (gmm)/(mhkPa).
The mensuration of film transmittance:
Film is cut into 5x3cm size, is attached to the side of cuvette (1cm), under 500nm, measure its light absorption value, do blank with empty ware.Can use formula below that absorbance is converted into transmittance:
%T=10
2-light absorption value, the results are shown in Table 1.
Fresh keeping property
Pluck fresh cherry, strawberry, tomato be divided into 8 experimental group, be respectively exposed group, coated group of embodiment 1 ~ 4 edible film, coated group of reference examples 1 ~ 3 edible film, to record from experiment to the time rotten, the results are shown in Table 2.
Table 1:
Table 2:
Claims (7)
1. polysaccharide-based edible film, it is characterized in that component and each constituent mass number as follows: starch 10 ~ 20 parts, chitosan 4 ~ 8 parts, glucose 5 ~ 15 parts, methylcellulose gum 5 ~ 10 parts, 1 ~ 5 part, gelatin, pectin 2 ~ 10 parts, 2 ~ 5 parts, agar, polyvalent alcohol 8 ~ 20 parts, Sorbic Acid 2 ~ 8 parts, 1 ~ 5 part, paraffin, sodium alginate 3 ~ 7 parts, citric acid 3 ~ 6 parts, sodium fumarate 1 ~ 3 part, 1 ~ 4 part, L-Aspartic acid sodium, vitamins C 1 ~ 2 part.
2. polysaccharide-based edible film according to claim 1, is characterized in that: described polyvalent alcohol is glycerol or butyleneglycol.
3. polysaccharide-based edible film according to claim 1, it is characterized in that component and each constituent mass number as follows: starch 15 parts, chitosan 6 parts, glucose 9 parts, methylcellulose gum 8 parts, 3 parts, gelatin, pectin 6 parts, 4 parts, agar, polyvalent alcohol 15 parts, Sorbic Acid 5 parts, 3 parts, paraffin, sodium alginate 5 parts, citric acid 4.5 parts, sodium fumarate 2 parts, 2.5 parts, L-Aspartic acid sodium, vitamins C 1.5 parts.
4. the preparation method of polysaccharide-based edible film described in claim 1, is characterized in that comprising the steps:
1) starch, chitosan, glucose, methylcellulose gum and sodium alginate are mixed in mass parts ratio, add polyvalent alcohol, stir, then add Sorbic Acid, lemon acid for adjusting pH, obtain mixed sugar liquid;
2) gelatin, pectin, agar, paraffin, sodium fumarate, L-Aspartic acid sodium and vitamins C are mixed, join in the mixed sugar liquid of step 1), be heated to 80 ~ 120 DEG C, stir 20 ~ 40min, obtain polysaccharide membrane liquid;
3) by step 2) polysaccharide membrane liquid pour mask on glass plate of obtaining, 70 ~ 90 DEG C of dryings, take off film, then in relative humidity are to preserve 20 ~ 40h in the climatic chamber of 60 ~ 80%, obtain polysaccharide-based edible film.
5. the preparation method of polysaccharide-based edible film according to claim 4, is characterized in that: step 2) in be heated to 100 DEG C, stir 30min.
6. the preparation method of polysaccharide-based edible film according to claim 4, is characterized in that: in step 3), the relative humidity of climatic chamber is 70%.
7. the application of polysaccharide-based edible film according to claim 1 in vegetables and fruits are fresh-keeping.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510270241.2A CN104893003A (en) | 2015-05-25 | 2015-05-25 | Polysaccharide based edible film and preparation method and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510270241.2A CN104893003A (en) | 2015-05-25 | 2015-05-25 | Polysaccharide based edible film and preparation method and application thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104893003A true CN104893003A (en) | 2015-09-09 |
Family
ID=54025995
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510270241.2A Pending CN104893003A (en) | 2015-05-25 | 2015-05-25 | Polysaccharide based edible film and preparation method and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104893003A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105754149A (en) * | 2016-03-24 | 2016-07-13 | 朱仕龙 | High-toughness plastic bag for food packaging and production process of plastic bag |
| CN106397800A (en) * | 2016-09-18 | 2017-02-15 | 淮海工学院 | Production method and application of chitosan-compounded inner packaging film for foods |
| CN107189113A (en) * | 2017-06-27 | 2017-09-22 | 广西大学 | A kind of starch-based edible packaging film and preparation method thereof |
| CN107353664A (en) * | 2017-07-06 | 2017-11-17 | 浦江县欧立生物技术有限公司 | A kind of edible packing membrane based on sargassan |
| CN108215254A (en) * | 2017-12-01 | 2018-06-29 | 高俊 | A kind of preparation method of nontoxic degradable preservative film |
| WO2019092608A1 (en) * | 2017-11-08 | 2019-05-16 | Materias S.R.L. | In situ gelifying powder |
| WO2019105576A1 (en) | 2016-12-22 | 2019-06-06 | ROMANO, Marcela Adriana | Water-sensitive, edible, and biodegradable film |
| RU2770588C1 (en) * | 2020-11-26 | 2022-04-18 | Дмитрий Иванович Чувелёв | Chitosan-based food film, method for production and application thereof |
| RU2807920C2 (en) * | 2017-11-08 | 2023-11-21 | Материас С.Р.Л. | Powder forming gel in situ |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20030211146A1 (en) * | 1998-09-30 | 2003-11-13 | Scott Robert A. | Modified starch film compositions |
| CN101899172A (en) * | 2010-08-06 | 2010-12-01 | 北京联合大学生物化学工程学院 | Bacteriostatic edible disposable packaging film and preparation method thereof |
| CN101906220A (en) * | 2010-07-16 | 2010-12-08 | 山东农业大学 | Starch-based edible film and preparation method thereof |
| CN103893771A (en) * | 2014-04-21 | 2014-07-02 | 湖南同泰胶囊有限公司 | Film forming composition for producing soft starch material capsule and preparation method of film forming composition |
| CN104610579A (en) * | 2015-01-15 | 2015-05-13 | 安徽巢湖南方膜业有限责任公司 | Plant starch-chitosan composite packaging film and preparation method thereof |
-
2015
- 2015-05-25 CN CN201510270241.2A patent/CN104893003A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20030211146A1 (en) * | 1998-09-30 | 2003-11-13 | Scott Robert A. | Modified starch film compositions |
| CN101906220A (en) * | 2010-07-16 | 2010-12-08 | 山东农业大学 | Starch-based edible film and preparation method thereof |
| CN101899172A (en) * | 2010-08-06 | 2010-12-01 | 北京联合大学生物化学工程学院 | Bacteriostatic edible disposable packaging film and preparation method thereof |
| CN103893771A (en) * | 2014-04-21 | 2014-07-02 | 湖南同泰胶囊有限公司 | Film forming composition for producing soft starch material capsule and preparation method of film forming composition |
| CN104610579A (en) * | 2015-01-15 | 2015-05-13 | 安徽巢湖南方膜业有限责任公司 | Plant starch-chitosan composite packaging film and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 李路海编著: "《印刷包装功能材料（第1版）》", 31 January 2013, 中国轻工业出版社 * |
| 王晶等: "淀粉/壳聚糖/聚乙烯醇/明胶共混膜的制备及表征", 《材料导报》 * |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105754149A (en) * | 2016-03-24 | 2016-07-13 | 朱仕龙 | High-toughness plastic bag for food packaging and production process of plastic bag |
| CN106397800A (en) * | 2016-09-18 | 2017-02-15 | 淮海工学院 | Production method and application of chitosan-compounded inner packaging film for foods |
| CN106397800B (en) * | 2016-09-18 | 2019-05-10 | 淮海工学院 | A kind of preparation method and application of recombination chitosan food inner packing film |
| WO2019105576A1 (en) | 2016-12-22 | 2019-06-06 | ROMANO, Marcela Adriana | Water-sensitive, edible, and biodegradable film |
| CN107189113A (en) * | 2017-06-27 | 2017-09-22 | 广西大学 | A kind of starch-based edible packaging film and preparation method thereof |
| CN107353664A (en) * | 2017-07-06 | 2017-11-17 | 浦江县欧立生物技术有限公司 | A kind of edible packing membrane based on sargassan |
| WO2019092608A1 (en) * | 2017-11-08 | 2019-05-16 | Materias S.R.L. | In situ gelifying powder |
| US11541011B2 (en) | 2017-11-08 | 2023-01-03 | Materias S.R.L. | In situ gelifying powder |
| RU2807920C2 (en) * | 2017-11-08 | 2023-11-21 | Материас С.Р.Л. | Powder forming gel in situ |
| CN108215254A (en) * | 2017-12-01 | 2018-06-29 | 高俊 | A kind of preparation method of nontoxic degradable preservative film |
| RU2770588C1 (en) * | 2020-11-26 | 2022-04-18 | Дмитрий Иванович Чувелёв | Chitosan-based food film, method for production and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104893003A (en) | Polysaccharide based edible film and preparation method and application thereof | |
| Fan et al. | Pectin/sodium alginate/xanthan gum edible composite films as the fresh-cut package | |
| Wang et al. | Barrier and mechanical properties of carrot puree films | |
| Cazón et al. | Polysaccharide-based films and coatings for food packaging: A review | |
| Du et al. | Development, physiochemical characterization and forming mechanism of Flammulina velutipes polysaccharide-based edible films | |
| Casariego et al. | Chitosan coating surface properties as affected by plasticizer, surfactant and polymer concentrations in relation to the surface properties of tomato and carrot | |
| Ryu et al. | Preparation and physical properties of zein-coated high-amylose corn starch film | |
| Chiumarelli et al. | Evaluation of edible films and coatings formulated with cassava starch, glycerol, carnauba wax and stearic acid | |
| Saberi et al. | Mechanical and physical properties of pea starch edible films in the presence of glycerol | |
| Shao et al. | Development of microcapsule bioactive paper loaded with cinnamon essential oil to improve the quality of edible fungi | |
| Vargas et al. | Recent advances in edible coatings for fresh and minimally processed fruits | |
| Gontard et al. | Edible composite films of wheat gluten and lipids: water vapour permeability and other physical properties | |
| Galus et al. | Optical, mechanical, and moisture sorption properties of whey protein edible films | |
| Zeng et al. | Preparation of sodium alginate/konjac glucomannan active films containing lycopene microcapsules and the effects of these films on sweet cherry preservation | |
| CN104892987A (en) | Modified cellulose edible film and preparation method thereof | |
| CN106957458A (en) | A kind of preparation method of natural complex fresh-keeping film or coating using chitosan zeins as raw material | |
| CN109454945B (en) | Double-layer bidirectional controlled-release antioxidant antibacterial film and preparation method and application thereof | |
| Chettri et al. | Edible coatings and films for shelf-life extension of fruit and vegetables | |
| Kanha et al. | On‐package indicator films based on natural pigments and polysaccharides for monitoring food quality: a review | |
| CN104877353A (en) | Oxygen and carbon dioxide resisting compound edible film and preparation method thereof | |
| CN104877354A (en) | Edible antibacterial film and preparation method thereof | |
| CN110183739A (en) | A kind of degradable scleroglucan natural complex fresh-keeping film and the preparation method and application thereof | |
| Lira-Vargas et al. | Biopolymeric films based on cactus (Opuntia ficus-indica) mucilage incorporated with gelatin and beeswax | |
| CN104877180A (en) | Water-soluble food packaging film and preparation method thereof | |
| CN106220876A (en) | A kind of preparation method of chitosan protocatechuic acid graft copolymer membrane |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150909 |
|
| RJ01 | Rejection of invention patent application after publication |