Preparation Of Plant Essential Oil Compound Anthocyanin Edible Film And Its Preservation Effect

With the growing awareness of people in food safety and environmental protection,the development of new biodegradable packaging edible film has gradually become an upsurge.Edible composite films was consist of two or more the based materials,then drying,electrospinning and so on.In recent years,the composite films were applied for food packaging,preservation and other fields,the mian research gradually trended to added edible substances into edible composite film.Collagen extracted from fish byproduct was used as emulsifier to prepare Pickering emulsion,which was added into anthocyanin/chitosan nanoparticle composite film.The mechanical properties,barrier properties and microstructure of edible composite films were studied after changing the content of plant essential oils.Finally,the application of plant essential oil compound anthocyanin in the preservation of red sea bream was investigated for providing theoretical guidance for the development and application of meat packaging.The main conclusions are as follows:1.The optimum formation process of collagen/anthocyanin/chitosan nanoparticles composite film was investigated corrosponding to the single factor experiment,orthogonal test,principal component analysis and membership degree comprehensive scoring method:the concentration of chitosan nanoparticles was 3%(g/m L),the concentration of collagen was 3%(g/m L),the concentration of anthocyanin was 0.4 mg/m L.2.The optimum ratio of plant essential oil were obtained by measuring its bacteriostatic activity(cinnamon essential oil: perilla essential oil =1:9),and the bacteriostatic circles of shewanella putrefaciens,Pseudomonas fluorescens,Escherichia coli were 37.06±0.84 mm,22.85±0.48 mm,28.49±1.02 mm,respectively.3.The plant essential oil and collagen was made to form the Pickering emulsion without adding the emulsifier by ultrasonic breaking,then added into chitosan nanoparticles/collagen/anthocyanin composite film.The optimum addition concentration of plant essential oil was obtained through the mechanical properties,barrier properties,transmittance,infrared spectrum,SEM and XRD.4.The effect of plant essential oil compound anthocyanin edible film on the preservation of red sea bream under refrigerated conditions was studied.The results showed that the edible film of plant essential oil compound anthocyanin was better than that of the other three groups,indicating the edible film of plant essential oil compound anthocyanin could effectively inhibit the growth and reproduction of microorganisms and had strong antioxidant property.