Food packaging films containing natural antibacterial component

Patent metadata

Field	Value
Publication number	US-2020337357-A1
Application number	US-201916728186-A
Country	US
Kind code	A1
Filing date	Dec 27, 2019
Priority date	Apr 28, 2019
Publication date	Oct 29, 2020
Grant date	—

Abstract

The invention relates to edible films, and more particularly to a method for preparing a food packaging film with antibacterial activity. By adding konjac glucomannan and glycerin in starch to obtain a composite film, the aggregation and rearrangement effect among molecules of amylose starch can be weakened, the defects such as high brittleness and low ductility of high-amylose corn starch can be improved, and, since the konjac glucomannan is rich in dietary fiber that is slowly digestible, a low-calorie edible packaging film can be produced by compounding. By adding the embedded product of perilla oil and cyclodextrin in the mixed dispersion of high-amylose corn starch and konjac glucomannan to prepare an active film, the film can have a smoother surface and more perfect and uniform structure, and also, the composite film can have a function of bacteria inhibition.

First claim

What is claimed is:

1 . A method for preparing a food packaging film with antibacterial activity, comprising:
sufficiently dissolving cyclodextrin in deionized water to prepare a cyclodextrin solution, and dissolving perilla oil in ethanol to obtain a perilla oil solution; mixing the cyclodextrin solution with the perilla oil solution, and magnetically stirring the reaction mixture under sealing and insulation to embed the perilla oil in the cyclodextrin to obtain an embedded product; filtering the embedded product to remove extra cyclodextrin, freezing and lyophilizing the filtrate, and sealing and storing the lyophilized product in a cool and dark place; dissolving a high-amylose corn starch in deionized water to obtain a starch dispersion, uniformly mixing the starch dispersion followed by stirring under heating to obtain a starch solution; processing the starch solution in an autoclave to gelatinize the high-amylose corn starch to obtain a starch paste; adding konjac glucomannan and glycerin to the starch paste, adding the lyophilized product obtained in step (3), and uniformly mixing the reaction mixture under magnetic stirring to obtain a film-forming liquid; and degassing the film-forming liquid under vacuum, subjecting the degassed film-forming liquid to tape casting to produce a crude film, and quickly drying the crude film by an infrared tunnel dryer to produce a starch-based composite film containing cyclodextrin supermolecules as the food packaging film.

2 . The method of claim 1 , wherein in step (1), the cyclodextrin solution comprises 2%-6% by weight of cyclodextrin; the perilla oil solution comprises 20%-60% (w/v) of the perilla oil, and is prepared according to a core-to-wall ratio by mass of 1:6-10; and
the cyclodextrin is β-cyclodextrin or hydroxypropyl-β-cyclodextrin.

3 . The method of claim 1 , wherein in step (2), the magnetic stirring is performed at 40-60° C. and 200-220 rpm for 3-5 h; and a volume ratio of the cyclodextrin solution to the perilla oil solution is (90-100):1.

4 . The method of claim 1 , wherein in step (3), the freezing is performed at −20 to −25° C. for 24-48 h; and the lyophilization lasts for 45-50 h.

5 . The method of claim 1 , wherein in step (4), the starch dispersion comprises 3%-5% by weight of the high-amylose corn starch; and the stirring under heating is performed at 85-95° C. and 200-220 rpm for 25-35 min.

6 . The method of claim 1 , wherein in step (5), the gelatinization is performed at 125-130° C. and 2.0 MPa for 25-30 min.

7 . The method of claim 1 , wherein in step (6), the embedded product is 1%-5% by weight of the konjac glucomannan, glycerin and the starch paste; the magnetic stirring is performed at room temperature and 400-450 rpm for 40-60 min; the konjac glucomannan and the glycerin are respectively 0.2%-0.5% and 1%-2% by weight of the starch paste; in step (7), the degassing is performed at a vacuum degree of 0.08-0.1 MPa for 5-15 min; and the drying is performed at 50-60° C. for 3-5 h.

8 . Use of the food packaging film of claim, comprising:
applying the food packaging film in the packaging of food.

9 . Use of the food packaging film of claim 1 , comprising:
applying the food packaging film to the packaging of candies, hawthorn rolls, jerky or bread.

Assignees

• Univ Qilu Technology

Inventors

• Yuan Chao
• Cui Bo
• Guo Li
• Yu Bin
• Fang Yishan
• Zou Yiyuan

Classifications

• A23B2/779 Primary

  Sugars; Derivatives thereof · CPC title

• A23P20/20 Primary

  Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers · CPC title

• C08J2303/02

  Starch; Degradation products thereof, e.g. dextrin · CPC title

• C08J2405/02

  Dextran; Derivatives thereof · CPC title

• C08K5/053

  Polyhydroxylic alcohols · CPC title