CN112646219B - Preparation method of chondroitin sulfate-anthocyanin sensitization type food freshness indicator film - Google Patents
Preparation method of chondroitin sulfate-anthocyanin sensitization type food freshness indicator film Download PDFInfo
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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
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- C08J5/18—Manufacture of films or sheets
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- 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
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- 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
- C08J2405/00—Characterised by the use of polysaccharides or of their derivatives not provided for in groups C08J2401/00 or C08J2403/00
- C08J2405/08—Chitin; Chondroitin sulfate; Hyaluronic acid; Derivatives thereof
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Abstract
The invention relates to a preparation method of a chondroitin sulfate-anthocyanin sensitized food freshness indicator film, belonging to the technical field of food packaging, storage and detection. A preparation method of chondroitin sulfate-anthocyanin sensitization type food freshness indicator film comprises mixing blueberry anthocyanin extract solution and chondroitin sulfate water solution uniformly to obtain chondroitin sulfate-anthocyanin mixed solution; adding the gelatinized starch into the chondroitin sulfate-anthocyanin mixed solution, and magnetically stirring to obtain a chondroitin sulfate-anthocyanin-starch mixed solution; adding a certain amount of glycerol into the obtained mixed solution, adjusting the pH value of the solution to 3-4, and then continuing magnetic stirring for a period of time to obtain a film forming solution; drying and forming a film by using a film forming liquid to obtain the film. The prepared indicating film can be used as a food-grade biological material in food packaging by combining co-coloring and physical embedding technologies, and consumer food spoilage is monitored and early warned in real time by pH response color change of the indicating film.
Description
Technical Field
The invention relates to a preparation method of a chondroitin sulfate-anthocyanin sensitized food freshness indicator film, belonging to the technical field of food packaging, storage and detection.
Background
In recent years, with the continuous enhancement of the nutrition and safety consciousness of consumer foods, the problem of difficult recognition of freshness in the process of storing and preserving high-protein and high-fat foods becomes a focus of public attention, and the research of intelligent food packaging is promoted to be increasingly promoted. Freshness indicating packages are intelligent packages that indicate the freshness of a food product based on a change in the pH of the food product packaging environment. Many seafood, meat and the like are liable to be deteriorated in quality due to high moisture content and a large amount of free amino acids, soluble non-nitrogen-containing compounds and the like. Among them, microorganisms are a major cause of spoilage of most animal products. The mechanism of indicator film deterioration monitoring is that microbial spoilage of proteins produces large amounts of volatile basic nitrogen and biogenic amines such as ammonia, methylamine, dimethylamine, etc., gradually increasing the pH in the package headspace, reflecting the freshness/spoilage of the product by the color change of the pH sensitive dye immobilized in the polymer film.
The artificially synthesized pH dye has the characteristics of obvious color, rapid reaction and the like, but the toxicity and the nondegradability of the synthetic dye can cause potential harm to human bodies, and the synthetic dye is hardly accepted by consumers. The natural dye extracted from the plants has the characteristics of no toxicity, reproducibility, no pollution, convenient preparation and the like, and is more in line with the expectations of consumers on food safety. Anthocyanin is a plant-derived pigment widely existing in the nature, has sensitive pH response color-changing characteristics, and is an ideal choice of natural indicator materials. However, the existing anthocyanin freshness/spoilage indicator film has the problems of poor color development sensitivity, insufficient color development indication and the like. It is therefore necessary to develop a pH-responsive food freshness indicating film having high sensitivity.
Disclosure of Invention
The invention aims to provide a preparation method of an intelligent chondroitin sulfate-anthocyanin sensitized food freshness indicating film, and the color of the indicating film obtained by the method changes along with the freshness of food, so that the freshness of the product in a package can be rapidly indicated.
A preparation method of chondroitin sulfate-anthocyanin sensitization type food freshness indicator film comprises mixing blueberry anthocyanin extract solution and chondroitin sulfate water solution uniformly to obtain chondroitin sulfate-anthocyanin mixed solution; adding the gelatinized starch into the chondroitin sulfate-anthocyanin mixed solution, and magnetically stirring to obtain a chondroitin sulfate-anthocyanin-starch mixed solution; adding a certain amount of glycerol into the obtained mixed solution, adjusting the pH value of the solution to 3-4, and then continuing magnetic stirring for a period of time to obtain a film forming solution; drying and forming a film by using a film forming liquid to obtain the film.
In the above technical scheme, preferably, the blueberry anthocyanin extract solution is an acidic ethanol solution of blueberry anthocyanin extract, and the concentration of the anthocyanin extract is 1-4 mg/mL.
Further, the acidic ethanol solution consists of acetic acid and absolute ethanol with the volume ratio of 1mol/L being 3:17.
Further, the blueberry anthocyanin extract solution and the chondroitin sulfate aqueous solution are mixed and magnetically stirred, wherein the stirring speed is 250-300 r/min, and the stirring time is 10-30 min.
In the above technical scheme, preferably, the mass ratio of the blueberry anthocyanin extract to the chondroitin sulfate is 1:20 to 60.
In the above technical scheme, the concentration of the chondroitin sulfate aqueous solution is preferably 2-6 mg/mL.
In the above technical solution, preferably, the starch is potato starch.
Further, the gelatinized starch is prepared by the following method: gradually heating up the starch solution with the concentration of 50-70 mg/mL to a state that the starch is not completely gelatinized under magnetic stirring, wherein the magnetic stirring speed is 500-800 r/min, and the stirring time is 20-40 min.
Further, the starch solution with the concentration of 50-70 mg/mL is gradually heated to 58-62 ℃ under magnetic stirring so as to lead the starch to reach an incompletely gelatinized state.
In the above technical scheme, the mass ratio of the starch to the chondroitin sulfate is preferably 10-30:1.
Further, the magnetic stirring speed is 500-800 r/min, and the stirring time is 20-40 min.
In the technical scheme, a certain amount of glycerin is preferably added into the obtained chondroitin sulfate-anthocyanin-starch solution, the pH value of the solution is regulated to 3-4, and then the solution is continuously magnetically stirred for 20-40 min, wherein the stirring speed is 500-800 r/min.
Further, the addition amount of the glycerol is 1% -3% of the total volume of the film forming liquid.
Further, the pH of the chondroitin sulfate-anthocyanin-starch is adjusted to 3-4 by using 0.1mol/L HCl solution or 0.1mol/L NaOH solution.
In the technical scheme, the obtained film is preferably cast into a film forming plate, and is placed in a blast drying box to be dried to form a film, wherein the drying temperature is 40-45 ℃ and the drying time is 12-24 hours.
The chondroitin sulfate used in the invention is used as acid mucopolysaccharide with negative charges, and can be compounded with anthocyanin to generate co-coloring effect to form a stable nano-composite, so that the color development effect is more remarkable. The potato starch has low price, biodegradability and good film forming property. The stability of anthocyanin in the indication film is improved by the encapsulation and embedding technology, so that the sensitivity of pH response color sensitivity indication is maintained. The chondroitin sulfate-anthocyanin sensitized food freshness intelligent indication film is prepared by combining the co-coloring and physical embedding technologies, the prepared indication film can be used as a food-grade biological material and applied to food packaging, and consumer food spoilage is monitored and early warned in real time through pH response color change of the indication film.
A preferred technical scheme of the invention is as follows:
the preparation method of the chondroitin sulfate-anthocyanin sensitized food freshness intelligent indication film comprises the following steps of:
(1) Dissolving blueberry anthocyanin extract in an acidic ethanol solution to prepare anthocyanin extract solution with a certain concentration;
(2) Adding the anthocyanin extract solution obtained in the step (1) into a chondroitin sulfate solution with a certain concentration, and magnetically stirring for 10-30 min;
(3) Slowly adding the gelatinized starch solution into the anthocyanin-chondroitin sulfate mixed solution obtained in the step (2), and magnetically stirring for 10-30 min;
(4) Dropwise adding glycerol with a certain volume fraction into the anthocyanin-chondroitin sulfate-starch solution obtained in the step (3), regulating the final pH to 3-4, and continuously magnetically stirring for 20-40 min;
(5) Casting the solution obtained in the step (4) into a film forming plate, placing the film forming plate into a blast drying box, drying the film forming plate to form a film, balancing the film forming plate in a dryer for a period of time, and taking off the film forming plate.
Preferably, in the step (1), the concentration of anthocyanin extract is 1-4 mg/mL, and the acidic ethanol solution is prepared by mixing 1mol/L acetic acid and absolute ethanol in a ratio of 3:17.
Preferably, in the step (2), the concentration of the chondroitin sulfate solution is 2-6 mg/mL, the chondroitin sulfate solution is dissolved in distilled water, and the stirring speed is 250-300 r/min.
Preferably, in the step (3), the starch is potato starch, the starch is dissolved in distilled water to form a starch solution with the concentration of 50-70 mg/mL, the starch solution is gradually heated to a state that the starch is not completely gelatinized under magnetic stirring, the stirring speed is 500-800 r/min, and the stirring time is 20-40 min; the mass ratio of the starch to the chondroitin sulfate is 10-30:1.
Preferably, in the step (4), the final volume fraction of the added glycerol is 1-3%, the final pH is adjusted to 3-4, and the stirring speed is 500-800 r/min.
Preferably, in the step (5), the drying temperature is 40-45 ℃ and the drying time is 12-24 h.
The invention has the beneficial effects that: the invention introduces the chondroitin sulfate polysaccharide matrix to be applied to the preparation of the indicator film, and the potato starch is used as a film forming base material through the co-coloring effect of the chondroitin sulfate polysaccharide matrix and anthocyanin, so that a method for combining the co-coloring effect and physical embedding is provided, the pH response color-changing sensitivity of the natural pigment is enhanced, and the chemical stability of the natural pigment is improved. Therefore, the high-efficiency and stable freshness indicating film is obtained and applied to food packaging so as to monitor the freshness and the spoilage of packaged products and provide references for consumers to purchase high-protein and high-fat packaged foods.
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FIGS. 1 (a) and (b) are respectively pictures of a chondroitin sulfate-starch composite blueberry anthocyanin sensitized food freshness intelligent indicator film and a comparative example 1 starch composite blueberry anthocyanin indicator film according to example 1 of the present invention; wherein example 1 indicates that the film was pink in color and comparative example 1 indicates that the film was light pink in color. The color of the indicator film in example 1 was significantly enhanced as compared to comparative example 1.
FIG. 2 (a) is a graph showing the color change and the ultraviolet-visible spectrum of the anthocyanin solution and the chondroitin sulfate-anthocyanin mixed solution used in the present invention at pH 2.0-12.0; FIG. 2 (b) is a graph of color comparison of anthocyanin solution (left) with chondroitin sulfate-anthocyanin mixed solution (right) at the same pH; the maximum absorption peak of anthocyanin solution under acidic condition is near 520nm wavelength, and the maximum absorption wavelength of anthocyanin moves from 520nm to 600nm along with the increase of pH, and the solution is pink when the pH is 2.0-3.0; when the pH is 4.0-6.0, the red degree of the solution gradually decreases to become light pink and the color intensity decreases; when the pH is 7.0-9.0, the solution shows a gray powder-gray change trend and the gray intensity is increased; at a pH of 10.0, the solution was dark blue; at pH 11.0 the solution appeared grey blue; at a pH of 12.0, the solution appeared dark grey. The maximum absorption peak of the chondroitin sulfate-anthocyanin mixed solution is near the wavelength of 540nm under the acidic condition, the maximum absorption wavelength of anthocyanin moves from 540nm to 600nm along with the rise of pH, and the solution is purple when the pH is 2.0-3.0; when the pH is 4.0-5.0, the red degree of the solution gradually decreases to become light pink and the color intensity decreases; when the pH is 6.0-7.0, the solution shows a gray powder-gray change trend; when the pH is 8.0-9.0, the indicator film is gray blue and the color intensity is increased; at a pH of 10.0, the solution was dark blue; at pH 11.0, the solution appears blue-grey; at a pH of 12.0, the solution appeared dark grey. Compared with the independent anthocyanin solution, the color of the chondroitin sulfate-anthocyanin mixed solution is obviously enhanced, and the color difference is more obvious under different pH conditions.
FIG. 3 is a photograph showing the freshness index film of chondroitin sulfate-anthocyanin sensitized foods of example 1 of the present invention under pH2 to 12, respectively; the indicator film is purple when the pH is 2.0-3.0; when the pH is 4.0-5.0, the red degree of the indication film gradually decreases to become light pink and the color intensity decreases; when the pH is 6.0-7.0, the indicator film shows a gray powder-gray change trend; when the pH is 8.0-9.0, the indicator film is in a grey green color and the color intensity is increased gradually; at a pH of 10.0, the indicator film appears dark blue; at a pH of 11.0-12.0, the indicator film appears bluish green with increasing color intensity.
FIGS. 4 (a) and (b) are graphs showing the changes in the values of L, a and b (left) and the results of the values of color difference ΔE (right) at pH 2.0 to 12.0, respectively, for the chondroitin sulfate-anthocyanin-sensitized food freshness indicator film of example 1 of the present invention;
FIGS. 5 (a) and (b) are graphs showing the color change of the chondroitin sulfate-anthocyanin sensitized food freshness indicator film of example 1 of the present invention in shrimp deterioration monitoring applications, respectively. The left graph shows the color (pink) of the indicator film when monitored in the initial state, and the right graph shows the color (gray) of the indicator film after 24 hours of monitoring;
Detailed Description
The following non-limiting examples will enable those of ordinary skill in the art to more fully understand the invention and are not intended to limit the invention in any way.
The test methods described in the following examples, unless otherwise specified, are all conventional; the reagents and materials, unless otherwise specified, are commercially available.
Example 1
A preparation method of a chondroitin sulfate-starch composite blueberry anthocyanin sensitized intelligent food freshness indicator film comprises the following steps:
20mg of blueberry anthocyanin extract is dissolved in an acidic ethanol solution (the acidic ethanol solution consists of 1mol/L of acetic acid and absolute ethanol according to the volume ratio of 3:17) to obtain 5mL of solution with the concentration of 4mg/mL. 1mL of blueberry anthocyanin extract solution is added into 40mL of chondroitin sulfate solution with the concentration of 4mg/mL, and the mixture is magnetically stirred for 10min, wherein the stirring speed is 250r/min, so that the chondroitin sulfate-anthocyanin mixed solution is obtained. Gradually heating the aqueous solution of the starch with the concentration of 60mg/mL to 60 ℃ under magnetic stirring to enable the starch to reach an incompletely gelatinized state, wherein the magnetic stirring speed is 600r/min, and the stirring time is 30min, so that the gelatinized potato starch is obtained. And mixing the chondroitin sulfate-anthocyanin mixed solution with the gelatinized potato starch according to the volume ratio of the chondroitin sulfate to the gelatinized potato starch of 1:1 to obtain the chondroitin sulfate-anthocyanin-starch mixed solution. Adding glycerol into the chondroitin sulfate-anthocyanin-starch mixed solution according to the adding amount of 2.5% of the volume fraction, adjusting the final pH value of the solution to be 3.5, magnetically stirring for 30min, and obtaining a film forming solution with the stirring rate of 600r/min, wherein the volume of the final film forming solution is about 80mL. Pouring the film forming liquid into a film forming plate, drying in an oven at 45 ℃ for 12 hours, drying to form a film, balancing in a dryer for 6 hours, and uncovering the film to obtain the chondroitin sulfate-anthocyanin sensitized food freshness indicating film which is named as an S-CS-BA indicating film.
Comparative example 1
A preparation method of a starch composite blueberry anthocyanin indicator film comprises the following steps:
the chondroitin sulfate solution in example 1 was replaced with distilled water, and the remaining preparation conditions were unchanged. This was designated as S-BA indicator film.
The mechanical properties, water solubility, chromaticity and color difference values of the response indicator films of example 1 and comparative example 1 were tested as follows.
Mechanical properties of the indicator film: the mechanical properties were measured by the method of GB/T1040.3-2006 "measurement of Plastic Tensile Property", the film was cut into a long strip of 100mm by 15mm, and the resulting film was fixed on an electronic Tensile tester, and the Tensile Strength (TS) and elongation at break (Elongation at Break, EB) of the film were measured. The initial nip was 80mm and the draw rate was 250mm/s, and the measurements were repeated 3 times per group of films. The tensile strength and elongation at break are calculated according to formulas [1] and [2], respectively.
TS＝F/W×d[1]
Wherein TS is tensile strength and MPa;
f is the maximum tensile force born by the sample during fracture, and N;
w is the width of the film, mm;
d is the film thickness, mm.
EB＝L 1 /L 0 ×100[2]
Wherein EB is elongation at break,%;
L 1 is the stretching length of the film at break, mm;
L 0 for initial grip, mm.
Water solubility: the indication film is put into a baking oven at 105 ℃ to be baked to constant mass W 1 (g) Then soaking in 50mL distilled water for 24h, pouring out the soaking solution, putting into a 105 ℃ oven again, and drying to constant mass, and weighing the mass as W 2 (g) Each group was assayed in duplicate 3 times. Calculating the water solubility according to the formula: water solubility/100% = W 1 -W 2 /W 1 ×100。
Table 1 results of measurement of mechanical properties and water solubility of example 1 and comparative example 1
Note that: different letters of the same column represent significant differences, p <0.05.
As is clear from Table 1, the tensile strength and elongation at break of the response indicating film to which chondroitin sulfate was not added were 1.34MPa and 40.85%, respectively. After the chondroitin sulfate was added, the tensile strength and elongation at break of the response indicating film were significantly increased, respectively, to 2.52MPa and 68.91%. The water solubility of the example 1S-CS-BA indicator film prepared more preferably in the present invention is lower than that of the comparative example 1S-BA indicator film. The addition of chondroitin sulfate can reduce the water solubility of the indication film to a certain extent, and has a promoting effect on the water solubility of the composite film. In conclusion, the addition of chondroitin sulfate improves the mechanical properties and water solubility of the film and enhances the physical properties of the indicator film compared to a single starch-based film.
And (3) measuring a chromaticity value and a total chromatic aberration: the chromaticity values and the total color difference Δe of the composite films of example 1 and comparative example 1 were compared and the phenomena and data were recorded. The color of the film was evaluated using L, a and b values. The color difference is measured on the surface of a white standard plate using the standard white plate as a reference (L 0 ＝97.16,a 0 ＝-0.12,b 0 =0.79), the total color difference value Δe is calculated according to a formula.
TABLE 2 measurement results of chromaticity and color difference of example 1 and comparative example 1
Note that: different letters of the same column represent significant differences, p <0.05.
Table 2 shows the images of the indicator films of example 1 and comparative example 1, and the parameters L, a, b and ΔE were measured, and it can be seen from the images and parameters that the addition of chondroitin sulfate has a strong effect on the color of the film, example 1 is pink, comparative example 1 is pale pink, and the values of a, b and ΔE show significant differences (p < 0.01). The color of the indicator film is obviously enhanced after the chondroitin sulfate is added, because of the co-coloring effect of the chondroitin sulfate and anthocyanin, the color of the anthocyanin is enhanced and the chemical stability of the anthocyanin is improved, so that the visual presentation effect of the indicator film after film formation is stronger, the color state of the indicator film is easy to observe, and a good foundation is provided for the subsequent color development application.
In summary, comparative example 1 and comparative example 1 show advantages in terms of mechanical properties, water solubility, development of an indicator film, and the like in example 1. Thus, application study characterization was performed on example 1 (S-CS-BA indicator film).
The color response of the S-CS-BA film was evaluated by immersing the S-CS-BA film in buffer solutions of different pH values (pH 2.0-12.0). Parameters L, a, b and Δe and color changes are shown in table 3.
TABLE 3 measurement results of chromaticity, color difference and color change of example 1 (S-CS-BA indicator film)
Note that: different letters of the same column represent significant differences, p <0.05.
When the pH is 2.0-3.0, the indicator film S-CS-BA is purple red; as the pH increases to 4.0-5.0, the red degree of the indicator film S-CS-BA gradually decreases to a pale pink color and the color intensity decreases; when the pH is close to neutral, namely 6.0-7.0, the indicator film S-CS-BA shows a gray powder-gray change trend; when the pH value is continuously increased to 8.0-9.0, the indicator film S-CS-BA is in a grey green color and the color intensity is increased gradually; when the pH is 10.0, the indicator film S-CS-BA is dark blue; when the pH value reaches the range of 11.0-12.0, the indicator film S-CS-BA gradually shows bluish green color and the color intensity increases. The indicator film S-CS-BA exhibited a clear, different color change over a pH range of 2.0-12.0. However, the deterioration of the product caused by microbial spoilage of most animal product proteins is generally in the pH range of 6.0-8.0, where the color of the indicator film S-CS-BA changes significantly and is readily distinguishable to the naked eye.
An application of chondroitin sulfate-anthocyanin sensitized food freshness indicator film:
the prepared indicator film is applied to freshness monitoring of the packaging shrimps, the pH, the volatile basic nitrogen content and the total colony count are measured according to the operating requirements of GB 5009.237-2016 food pH value measurement, GB 5009.228-2016 food volatile basic nitrogen measurement and GB 4789.2-2016 food microbiology inspection colony count measurement, and the measurement results, the color change of the indicator film and the color difference value are shown in Table 4.
TABLE 4 deterioration monitoring index of shrimp and indicating film color Change measurement result
Note that: different letters of the same column represent significant differences, p <0.05.
The results showed that the initial indicator film was pink in color and changed from pink to grey-green after 24h storage at 4 ℃ while monitoring the shrimp for increased pH, volatile basic nitrogen and colony count. The shrimp has an initial volatile basic nitrogen content of 10.97mg/100g, and the volatile basic nitrogen value in fresh fish and shrimp should be less than 20mg/100g edible according to GB 2733-2015 fresh and frozen animal aquatic products, and the indicator film shows pink color. When the storage time reaches 24 hours, the volatile basic nitrogen content of the shrimps reaches 23.10mg/100g, the pH value of the shrimps is 7.42, the total colony count is 4.08 (lg (CFU/g)), which indicates that the shrimps cannot eat the food, meanwhile, the indication film shows a grayish green color, the delta E value is 12.14, the color contrast of the indication film is obviously changed when the shrimps are fresh, and the color change of the indication film can be directly observed by naked eyes.
Most of the high protein and high fat products have metamorphic pH values concentrated in the range of 6.0-8.0, and comparison of the modified pH values with comparative example 1 in the invention shows that the preferred S-CS-BA indicator film after the chondroitin sulfate is added has obvious color development in the range and is easy to distinguish by naked eyes. Thus, the occurrence of food spoilage of manufacturers and consumers can be visually monitored and pre-warned in real time by the change of the color of the indication film, so as to provide a reference for the application of the natural anthocyanin indication film to the monitoring of the food shelf life.
Claims (7)
1. A preparation method of a chondroitin sulfate-anthocyanin sensitized food freshness indicator film is characterized by comprising the following steps of: uniformly mixing the blueberry anthocyanin extract solution with the chondroitin sulfate aqueous solution to obtain a chondroitin sulfate-anthocyanin mixed solution; adding the gelatinized starch into the chondroitin sulfate-anthocyanin mixed solution, and magnetically stirring to obtain a chondroitin sulfate-anthocyanin-starch mixed solution; adding a certain amount of glycerol into the obtained mixed solution, adjusting the pH value of the solution to 3.5, and then continuing magnetic stirring for a period of time to obtain a film forming solution; drying and forming a film by using a film forming liquid to obtain the film;
the blueberry anthocyanin extract solution is an acidic ethanol solution of blueberry anthocyanin extract, and the concentration of the anthocyanin extract solution is 1-4 mg/mL; the acidic ethanol solution consists of acetic acid with the volume ratio of 1mol/L and absolute ethanol of 3:17;
the concentration of the chondroitin sulfate aqueous solution is 2-6 mg/mL, and the mass ratio of the blueberry anthocyanin extract to the chondroitin sulfate is 1:20 to 60.
2. The method according to claim 1, characterized in that: the starch is potato starch, and the gelatinized starch is prepared by the following steps: gradually heating up the starch solution with the concentration of 50-70 mg/mL to a state that the starch is not completely gelatinized under magnetic stirring, wherein the magnetic stirring speed is 500-800 r/min, and the stirring time is 20-40 min.
3. The method according to claim 1, characterized in that: the mass ratio of the starch to the chondroitin sulfate is 10-30:1.
4. The method according to claim 1, characterized in that: the magnetic stirring speed is 500-800 r/min, and the stirring time is 20-40 min.
5. The method according to claim 1, characterized in that: casting the obtained film into a film forming plate, and placing the film forming plate in a blast drying box for drying to form a film, wherein the drying temperature is 40-45 ℃ and the drying time is 12-24 h.
6. The method according to claim 1, characterized in that: the pH of the chondroitin sulfate-anthocyanin-starch mixed solution was adjusted to 3.5 using either 0.1mol/L HCl solution or 0.1mol/LNaOH solution.
7. The method according to claim 1, characterized in that: the addition amount of the glycerol is 1% -3% of the total volume of the film forming liquid.
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| CN113402749A (en) * | 2021-06-30 | 2021-09-17 | 沈阳农业大学 | pH and NH3High-response food secondary freshness color-sensitive indicating film and preparation method and application thereof |
| CN114166838A (en) * | 2021-11-18 | 2022-03-11 | 潍坊易北特健康食品有限公司 | Yoghourt fermentation degree indicator and preparation method thereof |
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| CN117110279A (en) * | 2023-07-21 | 2023-11-24 | 安徽农业大学 | Edible film for indicating freshness of pork as well as preparation and application thereof |
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