CN111171385B - Starch cross-linked tea polyphenol antibacterial degradable food packaging material and preparation method thereof - Google Patents

Starch cross-linked tea polyphenol antibacterial degradable food packaging material and preparation method thereof Download PDF

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CN111171385B
CN111171385B CN202010071803.1A CN202010071803A CN111171385B CN 111171385 B CN111171385 B CN 111171385B CN 202010071803 A CN202010071803 A CN 202010071803A CN 111171385 B CN111171385 B CN 111171385B
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starch
tea polyphenol
cross
packaging material
food packaging
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CN111171385A (en
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张玉苍
刘群
郭佳益
骞政杰
成军
李思远
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Hainan University
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    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J5/00—Manufacture of articles or shaped materials containing macromolecular substances
    • C08J5/18—Manufacture of films or sheets
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D65/00—Wrappers or flexible covers; Packaging materials of special type or form
    • B65D65/38—Packaging materials of special type or form
    • B65D65/46—Applications of disintegrable, dissolvable or edible materials
    • B65D65/466—Bio- or photodegradable packaging materials
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J2303/00—Characterised by the use of starch, amylose or amylopectin or of their derivatives or degradation products
    • C08J2303/02—Starch; Degradation products thereof, e.g. dextrin
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J2303/00—Characterised by the use of starch, amylose or amylopectin or of their derivatives or degradation products
    • C08J2303/12—Amylose; Amylopectin; Degradation products thereof
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J2367/00—Characterised by the use of polyesters obtained by reactions forming a carboxylic ester link in the main chain; Derivatives of such polymers
    • C08J2367/04—Polyesters derived from hydroxy carboxylic acids, e.g. lactones
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J2403/00—Characterised by the use of starch, amylose or amylopectin or of their derivatives or degradation products
    • C08J2403/02—Starch; Degradation products thereof, e.g. dextrin
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J2429/00—Characterised by the use of homopolymers or copolymers of compounds having one or more unsaturated aliphatic radicals, each having only one carbon-to-carbon double bond, and at least one being terminated by an alcohol, ether, aldehydo, ketonic, acetal, or ketal radical; Hydrolysed polymers of esters of unsaturated alcohols with saturated carboxylic acids; Derivatives of such polymer
    • C08J2429/02—Homopolymers or copolymers of unsaturated alcohols
    • C08J2429/04—Polyvinyl alcohol; Partially hydrolysed homopolymers or copolymers of esters of unsaturated alcohols with saturated carboxylic acids
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    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
    • C08K5/00—Use of organic ingredients
    • C08K5/04—Oxygen-containing compounds
    • C08K5/07—Aldehydes; Ketones
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
    • C08K5/00—Use of organic ingredients
    • C08K5/04—Oxygen-containing compounds
    • C08K5/15—Heterocyclic compounds having oxygen in the ring
    • C08K5/151—Heterocyclic compounds having oxygen in the ring having one oxygen atom in the ring
    • C08K5/1535—Five-membered rings
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    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
    • C08K5/00—Use of organic ingredients
    • C08K5/04—Oxygen-containing compounds
    • C08K5/15—Heterocyclic compounds having oxygen in the ring
    • C08K5/151—Heterocyclic compounds having oxygen in the ring having one oxygen atom in the ring
    • C08K5/1545—Six-membered rings
    • 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

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Abstract

The invention discloses a starch cross-linked tea polyphenol antibacterial degradable food packaging material and a preparation method thereof, belonging to the field of antibacterial degradable materials. The invention comprises the following steps: firstly, preparing a starch solution and a tea polyphenol solution; and then, fully blending the starch solution, the tea polyphenol solution and the cross-linking agent, and stirring for a period of time at a certain temperature to perform a cross-linking reaction to obtain the antibacterial starch cross-linked tea polyphenol material. The material can be directly processed or compounded with degradable high polymer materials to prepare the antibacterial composite material. The food packaging material of the invention can be completely degraded by natural organisms, has no pollution, is harmless to human bodies after long-term use, and can realize the effect of long-term bacteriostasis.

Description

Starch cross-linked tea polyphenol antibacterial degradable food packaging material and preparation method thereof
Technical Field
The invention relates to a starch cross-linked tea polyphenol antibacterial degradable food packaging material and a preparation method thereof, belonging to the field of antibacterial degradable materials.
Background
The traditional food packaging material has no antibacterial performance, cannot inhibit the breeding of bacteria on the surface of food, and is easy to deteriorate and rot during the storage process of the food, thereby causing the waste of the food; even if the food is eaten by people by mistake, the food threatens the health of the human body. The plastic product is a common packaging material in food packaging, the plastic packaging material cannot be biodegraded after being used, white garbage is formed in nature after being discharged, the plastic product cannot be biodegraded for a long time, and the plastic product is easy to be eaten by animals by mistake to threaten life, thereby causing serious harm to the natural environment and ecological balance.
The development of antibacterial degradable packaging materials can overcome the above problems. Starch is a common degradable natural polymer material with wide source, abundant reserves, low price and reproducibility, has good film forming property, is easy to process and cast, and can be used for preparing degradable materials. However, the degradable material prepared by using starch as a raw material has poor antibacterial performance and is easily polluted by bacteria in the storage and use processes. The antibacterial agent is required to be added into the material to improve the antibacterial performance of the material, so that the storage period and the service life of the material can be prolonged, the material can play the antibacterial and fresh-keeping roles in the process of being used as a food packaging material, and the fresh-keeping and storage time of food is prolonged.
The common food antibacterial agents such as benzoic acid, sodium benzoate, parabens, dehydroacetic acid, potassium sorbate and the like cause certain burden and harm to human bodies after long-term use. The tea polyphenol derived from natural plants is a safe and harmless antibacterial component, and can be applied to antibacterial food packaging. However, tea polyphenols are unstable and easily oxidized, which limits their application.
Disclosure of Invention
In order to solve the problems of the existing food package, a simple and feasible antibacterial degradable food package material which is safe and harmless to human bodies and environment and a preparation method thereof are provided.
The technical scheme of the invention is as follows:
the invention provides a preparation method of a starch cross-linked tea polyphenol antibacterial degradable food packaging material, which comprises the following steps:
(1) respectively preparing a starch solution and a tea polyphenol solution;
(2) uniformly mixing a starch solution and a tea polyphenol solution, adding a cross-linking agent under the conditions of a certain temperature and stirring, keeping the temperature and continuously stirring for a period of time to enable the starch and the tea polyphenol to be cross-linked to obtain a cross-linked product;
(3) and (3) preparing the cross-linked product obtained in the step (2) into the antibacterial degradable food packaging material by a tape casting method or a double-screw extrusion method, or compounding the cross-linked product with a degradable high polymer material and then preparing the antibacterial degradable food packaging material by the tape casting method or the double-screw extrusion method.
Further, the preparation methods of the starch solution and the tea polyphenol solution in the step (1) are respectively as follows: dispersing starch in solvent, heating and stirring at 10-100 deg.C to dissolve; dispersing tea polyphenols in solvent, heating and stirring at 10-100 deg.C to dissolve; the solvent comprises one or two or more of water, DMSO and ionic liquid.
The ionic liquid is salt which is in a liquid state at or near room temperature and completely consists of anions and cations, and is also called low-temperature molten salt.
Further, the ionic solution comprises a quaternary ammonium salt ionic solution, a quaternary phosphonium salt ionic solution, an imidazolium salt ionic solution and a pyrrole salt ionic solution.
Further, the starch comprises amylose, amylopectin, starch consisting of amylose and amylopectin in any proportion and modified starch modified in any way.
Further, an antioxidant can be added into the tea polyphenol solution in the step (1), wherein the antioxidant comprises one or a mixture of two or more of vitamin C, vitamin E and gallic acid, so as to prevent the tea polyphenol from being oxidized in the preparation process.
Further, the mass ratio of the starch to the tea polyphenol in the mixed solution of the starch solution and the tea polyphenol solution in the step (2) is 10:1-1: 2.
Further, the specific operation in the step (2) is as follows: mixing starch solution and tea polyphenol solution uniformly, adding cross-linking agent at 10-100 deg.C under stirring, maintaining at 10-100 deg.C, and stirring for 1-24 hr to cross-link starch and tea polyphenol to obtain cross-linked product.
Furthermore, the stirring method comprises one or two or more combined methods of magnetic stirring, mechanical stirring, ultrasonic, vibration and the like.
Further, the cross-linking agent in the step (2) comprises one or two or more mixed cross-linking agents of glutaraldehyde, triethanolamine, glyoxal, propylenediamine, acrylic acid and acrylate.
Further, the degradable polymer material in the step (3) comprises one or a mixture of two or more of cellulose, modified cellulose, chitin, chitosan, alginate, agar, gelatin, carrageenan, acacia, guar gum, PVA, PLA, PLC and PHA.
Furthermore, during the process of preparing the antibacterial degradable food packaging material in the step (3), a plasticizer and/or an auxiliary agent can be added for improvement so as to enhance the performance of the material.
The invention also provides the antibacterial degradable food packaging material prepared by the preparation method.
The invention has the following beneficial effects: the starch and the tea polyphenol are subjected to cross-linking action through a cross-linking agent, so that hydroxyl groups in the starch and phenolic hydroxyl groups in the tea polyphenol are cross-linked to form a stable cross-linked product with an antibacterial effect and degradable performance. Can be used for further processing and preparing the antibacterial degradable food packaging material.
The antibacterial degradable food packaging material is prepared from a completely biodegradable material, can be completely degraded by organisms in the nature after being used, is an environment-friendly food packaging material, and cannot pollute the natural environment.
The antibacterial degradable food packaging material provided by the invention adopts tea polyphenol derived from natural plants, can be metabolized by human bodies, is safe and harmless to human bodies, and cannot cause harm to human bodies after long-term use. The packaging material of the invention has no potential harm to human health while achieving the food antibacterial effect.
The antibacterial degradable food packaging material provided by the invention has the advantages that the tea polyphenol and the starch are crosslinked to form a stable crosslinked substance in the preparation process, the defect of short antibacterial time effect caused by easiness in oxidation of the tea polyphenol is overcome, and the food packaging material provided by the invention realizes a long-term antibacterial effect.
Drawings
FIG. 1 shows the results of the Statebacterial resistance test (no antibacterial effect) of the non-crosslinked tea polyphenol material.
FIG. 2 shows the results of the Statebacillus antibacterial property test of the starch crosslinked tea polyphenol antibacterial degradable food packaging material.
FIG. 3 shows the antibacterial activity test results (no antibacterial effect) of Staphylococcus aureus without cross-linked tea polyphenols.
FIG. 4 shows the antibacterial property test results of Staphylococcus aureus of the starch-crosslinked tea polyphenol antibacterial degradable food packaging material.
Detailed Description
The following non-limiting examples will allow one of ordinary skill in the art to more fully understand the present invention, but are not intended to limit the invention in any way.
Example 1
S1, preparing a starch solution: 5g of starch was added to 20mL of deionized water and dissolved at a temperature of 70 ℃ with stirring.
S2, preparing a tea polyphenol solution: 5g of tea polyphenol was added to 10mL of deionized water in which 0.5g of vitamin C was dissolved, and dissolved at 70 ℃ with stirring.
S3, uniformly mixing the starch solution and the tea polyphenol solution, adding a glutaraldehyde crosslinking agent at the temperature of 70 ℃ under the stirring condition, keeping the temperature of 60 ℃ and continuously stirring for 12 hours to crosslink the starch and the tea polyphenol.
S4, the cross-linked product of the starch and the tea polyphenol can be directly prepared into the antibacterial degradable food packaging material by a tape casting method.
Example 2
S1, preparing a starch solution: 5g of starch was added to 30mL of deionized water and dissolved at 75 ℃ with stirring.
S2, preparing a tea polyphenol solution: adding 2g tea polyphenols into 5ml deionized water dispersed with 0.2g vitamin E, and stirring at 60 deg.C to dissolve.
S3, uniformly mixing the starch solution and the tea polyphenol solution, adding a triethanolamine cross-linking agent at the temperature of 80 ℃ under the stirring condition, keeping the temperature of 80 ℃ and continuously stirring for 2 hours to enable the starch and the tea polyphenol to be cross-linked.
S4, mixing the cross-linked product of the starch and the tea polyphenol with 30mL of 5% PVA (polyvinyl alcohol) aqueous solution, and then preparing the antibacterial degradable food packaging material by a tape casting method.
Example 3
S1, preparing a starch solution: 5g of starch was added to 20mL of deionized water and dissolved at 85 ℃ with stirring.
S2, preparing a tea polyphenol solution: adding 3g tea polyphenols into 5ml deionized water containing 0.3g gallic acid, and stirring at 70 deg.C to dissolve.
S3, uniformly mixing the starch solution and the tea polyphenol solution, adding a glyoxal cross-linking agent at the temperature of 60 ℃ under the stirring condition, keeping the temperature of 60 ℃ and continuously stirring for 10 hours to enable the starch and the tea polyphenol to be cross-linked.
And S4, drying the cross-linked product of the starch and the tea polyphenol, and then preparing the antibacterial degradable food packaging material by using 10g of PLA (polylactic acid) through a double-screw heating extrusion method.
Example 4
S1, preparing a starch solution: 5g of high amylose starch was added to 20mL of DMSO and dissolved with stirring at a temperature of 30 ℃.
S2, preparing a tea polyphenol solution: 5g of tea polyphenol was added to 10mL of deionized water in which 0.5g of vitamin C was dissolved, and dissolved at 30 ℃ with stirring.
S3, uniformly mixing the high amylose starch solution and the tea polyphenol solution, adding a glutaraldehyde crosslinking agent at the temperature of 50 ℃ under the stirring condition, keeping the temperature of 50 ℃ and continuously stirring for 12 hours to crosslink the high amylose starch and the tea polyphenol.
S4, the cross-linked product of the high amylose starch and the tea polyphenol can be directly used for preparing the antibacterial degradable food packaging material by a tape casting method.
The antibacterial property test results of the starch crosslinked tea polyphenol antibacterial degradable food packaging material prepared in the embodiment 4 of the invention are shown in fig. 2 and 4, and the material without crosslinked tea polyphenol is used as a control. Specifically, fig. 1 and 3 show the antibacterial effect of the high amylose packaging material without cross-linked tea polyphenols on stewartia and staphylococcus aureus, respectively, and no transparent ring appears at the edge of the material in the picture, which indicates that the high amylose packaging material without cross-linked tea polyphenols has no antibacterial effect on stewartia and staphylococcus aureus.
Fig. 2 and 4 show the antibacterial effect of the high amylose starch cross-linked tea polyphenol antibacterial degradable food packaging material on stewartia and staphylococcus aureus, respectively, and an obvious transparent ring appears at the edge of the material in the picture, which shows that the high amylose starch packaging material of the cross-linked tea polyphenol has antibacterial property on the stewartia and staphylococcus aureus. Particularly, in fig. 2, a large-range transparent area appears around the high amylose starch cross-linked tea polyphenol antibacterial degradable food packaging material, which shows that the material has an outstanding antibacterial effect on staphylococcus aureus.
The foregoing examples are provided for illustration and description of the invention only and are not intended to limit the invention to the scope of the described examples. Furthermore, it will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, and that many variations and modifications may be made in accordance with the teachings of the present invention, which variations and modifications are within the scope of the present invention as claimed.

Claims (8)

1. A preparation method of a starch cross-linked tea polyphenol antibacterial degradable food packaging material is characterized by comprising the following steps:
(1) respectively preparing a starch solution and a tea polyphenol solution;
(2) uniformly mixing a starch solution and a tea polyphenol solution, adding a cross-linking agent under the conditions of a certain temperature and stirring, keeping the temperature and continuously stirring for a period of time to enable the starch and the tea polyphenol to be cross-linked to obtain a cross-linked product;
(3) preparing the cross-linked product obtained in the step (2) into an antibacterial degradable food packaging material by a tape casting method or a double-screw extrusion method, or preparing the antibacterial degradable food packaging material by compounding the cross-linked product with a degradable high polymer material and then preparing the antibacterial degradable food packaging material by the tape casting method or the double-screw extrusion method;
the mass ratio of the starch to the tea polyphenol in the mixed solution of the starch solution and the tea polyphenol solution in the step (2) is 10:1-1: 2; the cross-linking agent comprises one or more than two of glutaraldehyde, triethanolamine, glyoxal, propane diamine, acrylic acid and acrylate.
2. The preparation method of the starch crosslinked tea polyphenol antibacterial degradable food packaging material according to claim 1, wherein the preparation method of the starch solution and the preparation method of the tea polyphenol solution in the step (1) are respectively as follows: dispersing 0.5-50 wt% of starch in a solvent, heating and stirring at 10-100 ℃ until the starch is dissolved; dispersing 0.1-5 wt% of tea polyphenols in solvent, heating and stirring at 10-100 deg.C to dissolve; the solvent comprises one or two or more of water, DMSO and ionic liquid, and the ionic liquid comprises quaternary ammonium salt ionic liquid, quaternary phosphonium salt ionic liquid, imidazolium salt ionic liquid and pyrrole salt ionic liquid.
3. The method for preparing the starch crosslinked tea polyphenol antibacterial degradable food packaging material according to claim 1, wherein an antioxidant is further added to the tea polyphenol solution in the step (1), and the antioxidant comprises one or two or more of vitamin C, vitamin E and gallic acid.
4. The preparation method of the starch crosslinked tea polyphenol antibacterial degradable food packaging material according to claim 1, characterized in that the specific operation of the step (2) is as follows: mixing starch solution and tea polyphenol solution uniformly, adding cross-linking agent at 10-100 deg.C under stirring, maintaining at 10-100 deg.C, and stirring for 1-24 hr to cross-link starch and tea polyphenol to obtain cross-linked product.
5. The preparation method of the starch cross-linked tea polyphenol antibacterial degradable food packaging material as claimed in claim 4, wherein the stirring method comprises one or two or more of magnetic stirring, mechanical stirring, ultrasound and shaking.
6. The method for preparing the starch cross-linked tea polyphenol antibacterial degradable food packaging material as claimed in claim 1, wherein the degradable high molecular material in the step (3) comprises one or more of cellulose and derivatives thereof, chitin, chitosan, alginate, agar, gelatin, carrageenan, acacia, guar gum, PVA, PLA, PLC, PHA.
7. The method for preparing the starch cross-linked tea polyphenol antibacterial degradable food packaging material as claimed in claim 1, wherein a plasticizer is added in the process of preparing the antibacterial degradable food packaging material in the step (3).
8. The antibacterial degradable food packaging material prepared by the preparation method of any one of claims 1-7.
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CN112920618A (en) * 2021-02-26 2021-06-08 杭州拜迪戈雷生物材料有限公司 Degradable antibacterial mildew-proof material and preparation method thereof
CN112920471A (en) * 2021-02-26 2021-06-08 杭州拜迪戈雷生物材料有限公司 Antibacterial water-resistant material and preparation method thereof
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