阅读说明：本技术 一种生物抗菌水果包装膜及其制备方法 (Biological antibacterial fruit packaging film and preparation method thereof ) 是由 陈利峰 张爱民 周理洋 顾大涛 王振华 于 2019-12-11 设计创作，主要内容包括：本发明公开了一种生物抗菌水果包装膜及其制备方法,涉及食品包装膜制备技术领域。本发明包括以下份数数的原料：聚合物基体60-100份、交联剂2-30份、抗微生物活性剂20-50份、抗菌剂10-40份、增塑剂2-30份、溶菌酶5-20份、乳化剂7-40份、去离子水70-100份。本发明通过使用环保可降解的材料制作水果包装膜,使得使用过后丢弃的包装膜在自然环境中能够降解,包装膜中的抗菌剂、抗微生物活性剂等在起到抗拒、避免微生物生存的同时,各种菌剂不易脱落,更不易渗入包装的水果内部；将各种菌剂加入到包装膜材料中,不会出现现有的喷涂包装膜因刮擦导致菌剂层被破坏的问题,使得制成的包装膜只要不破损,能够持续产生抗菌、抗微生物的作用。(The invention discloses a biological antibacterial fruit packaging film and a preparation method thereof, and relates to the technical field of food packaging film preparation. The invention comprises the following raw materials in parts by weight: 60-100 parts of polymer matrix, 2-30 parts of cross-linking agent, 20-50 parts of antimicrobial active agent, 10-40 parts of antibacterial agent, 2-30 parts of plasticizer, 5-20 parts of lysozyme, 7-40 parts of emulsifier and 70-100 parts of deionized water. According to the fruit packaging film, the fruit packaging film is made of the environment-friendly degradable material, so that the discarded packaging film after being used can be degraded in a natural environment, and various microbial agents are not easy to fall off and penetrate into the packaged fruit while antibacterial agents, antimicrobial active agents and the like in the packaging film resist and avoid the existence of microorganisms; various microbial agents are added into the packaging film material, the problem that the microbial agent layer is damaged due to scraping of the existing spraying packaging film is avoided, and the prepared packaging film can continuously generate antibacterial and antimicrobial effects as long as the prepared packaging film is not damaged.)

1. A biological antibacterial fruit packaging film is characterized by comprising the following raw materials in parts by weight:

60-100 parts of polymer matrix, 2-30 parts of cross-linking agent, 20-50 parts of antimicrobial active agent, 10-40 parts of antibacterial agent, 2-30 parts of plasticizer, 5-20 parts of lysozyme, 7-40 parts of emulsifier and 70-100 parts of deionized water.

2. The bio-antimicrobial fruit packaging film of claim 1, wherein the polymer matrix is at least one of polylactic acid, polybutylene succinate, polybutylene terephthalate-co-succinate, and polybutylene terephthalate-co-adipate.

3. The bio-antimicrobial fruit packaging film of claim 1, wherein the antimicrobial active is selected from carvacrol, cinnamaldehyde, cineole, sabinene, limonin, or mixtures thereof.

4. The bio-antimicrobial fruit packaging film according to claim 1, wherein the cross-linking agent is selected from the group consisting of nano calcium carbonate, starch, cellulose, or a mixture thereof.

5. The bio-antibacterial fruit packaging film according to claim 1, wherein the plasticizer is one or a mixture of polyethylene glycol-400, citrate, clouding agent and epoxidized soybean oil.

6. The biological antibacterial fruit packaging film according to claim 2, wherein the emulsifier is one or a mixture of simethicone emulsifier, tween-80 and span-80.

7. The method for preparing a bio-antibacterial fruit packaging film according to any one of claims 1 to 6, comprising the steps of:

(1) weighing deionized water according to a formula, heating to 30-100 ℃, adding a polymer matrix metered according to the formula, dissolving and uniformly mixing under high-speed stirring, continuously stirring for 20-40min, cooling to 20-50 ℃ after complete dissolution to obtain a matrix mixed solution I;

(2) weighing the antimicrobial active agent according to a formula, heating to 30-40 ℃, sequentially adding the antibacterial agent and the lysozyme which are metered according to the formula, stirring at a high speed for 3-5min, and uniformly mixing to obtain a mixed solution II;

(3) mixing the emulsifier and the cross-linking agent according to the formula, and continuously stirring for 5-10min until complete emulsification to prepare a mixed solution III;

(4) adding the material II and the material III into the mixed solution I in sequence, heating to 40-60 ℃, and fully stirring for 15-45min to obtain a mixed solution IV;

(5) adding an acid or alkali substance into the prepared mixed solution IV to adjust the pH value to 5.5-7.5, keeping the temperature at 20-40 ℃, stirring for 3-5min, adding a plasticizer metered according to the formula, stirring at a high speed for 5-10min, standing, and cooling at room temperature to obtain a film base body fluid;

(6) and (3) adding the film matrix liquid prepared in the step (5) into an extruder, melting and extruding the film at the temperature of 150-200 ℃, and finally naturally cooling to room temperature to prepare the packaging film.

Technical Field

The invention belongs to the technical field of food packaging film preparation, and particularly relates to a biological antibacterial fruit packaging film and a preparation method thereof.

Background

The market often sees that many fruits decay and go bad after being placed for a period of time or the water evaporates and wilts, which extremely affects the quality of the fruits and brings economic loss. Therefore, the food packaging film is very important for fruits, and the packaging film is wrapped on the surface of the fruits and is mainly used for isolating and decomposing the entering of microorganisms and bacteria and external pollutants and preventing the food from deteriorating. The packaging film is most beneficial for fruits, not only to ensure the safety of food by antibacterial and antioxidant action, to prolong the shelf life of food, but also to control the water activity, which is also a major factor affecting microbial and tissue spoilage, especially fruits which contain high water content which makes these foods moist, tender and chewy, but which becomes harsh and stale if water evaporates or falls off prematurely. Therefore, the prepared preservative film capable of resisting bacteria and preserving freshness can not only prevent the fruits and the like from being polluted and decayed by microorganisms, but also keep the high-moisture characteristics of the fruits and meet the quality and life requirements of people.

The fruit packaging film appearing in the market at present is prepared from non-degradable plastics, the antibacterial and anti-pollution effects of the existing fruit packaging film are achieved by various reagents sprayed or coated on the surface of the plastic packaging film, the packaging film is used for packaging fruits, components such as antibacterial and anti-impact effects on the surface of the packaging film subjected to scraping are easy to fall off, the packaging effect is unsatisfactory, various reagents are easy to adhere to the surface of the fruits and even permeate into the fruits, the taste of the fruits is influenced, the packaging film is toxic and unsafe, the packaging film after being used is discarded at will and cannot be degraded, and the environment pollution is serious.

The invention aims to solve the technical problem of providing a degradable environment-friendly fruit packaging film which has the advantages of high efficiency, pollution prevention, antibiosis, moisture retention, no toxicity, safety and simple preparation method.

Disclosure of Invention

The invention aims to provide a biological antibacterial fruit packaging film and a preparation method thereof, and solves the problems that the existing fruit packaging film is not degradable, causes pollution to the environment, achieves an unsatisfactory packaging effect, is easily influenced by the packaging film, and has potential safety hazards.

In order to solve the technical problems, the invention is realized by the following technical scheme:

the invention relates to a biological antibacterial fruit packaging film which comprises the following raw materials in parts by weight:

60-100 parts of polymer matrix, 2-30 parts of cross-linking agent, 20-50 parts of antimicrobial active agent, 10-40 parts of antibacterial agent, 2-30 parts of plasticizer, 5-20 parts of lysozyme, 7-40 parts of emulsifier and 70-100 parts of deionized water.

Further, the polymer matrix is at least one of polylactic acid, polybutylene succinate, polybutylene terephthalate-co-succinate and polybutylene terephthalate-co-adipate.

Further, the antimicrobial active is selected from carvacrol, cinnamaldehyde, cineole, sabinene, thujaplicin, or mixtures thereof.

Further, the cross-linking agent is selected from nano calcium carbonate, starch, cellulose or a mixture thereof.

Further, the plasticizer is one or a mixture of polyethylene glycol-400, citrate, a clouding agent and epoxidized soybean oil.

Further, the emulsifier is one or a mixture of several of dimethicone emulsifier, tween-80 and span-80.

A preparation method of a biological antibacterial fruit packaging film is characterized by comprising the following steps:

(1) weighing deionized water according to a formula, heating to 30-100 ℃, adding a polymer matrix metered according to the formula, dissolving and uniformly mixing under high-speed stirring, continuously stirring for 20-40min, cooling to 20-50 ℃ after complete dissolution to obtain a matrix mixed solution I;

(2) weighing the antimicrobial active agent according to a formula, heating to 30-40 ℃, sequentially adding the antibacterial agent and the lysozyme which are metered according to the formula, stirring at a high speed for 3-5min, and uniformly mixing to obtain a mixed solution II;

(3) metering an emulsifier and a cross-linking agent, blending, and continuously stirring for 5-10min until complete emulsification to prepare a mixed solution III;

(4) adding the material II and the material III into the mixed solution I in sequence, heating to 40-60 ℃, and fully stirring for 15-45min to obtain a mixed solution IV;

(5) adding an acid or alkali substance into the prepared mixed solution IV to adjust the pH value to 5.5-7.5, keeping the temperature at 20-40 ℃, stirring for 3-5min, adding a plasticizer metered according to the formula, stirring at a high speed for 5-10min, standing, and cooling at room temperature to obtain a film base body fluid;

(6) and (3) adding the film matrix liquid prepared in the step (5) into an extruder, melting and extruding the film at the temperature of 150-200 ℃, and finally naturally cooling to room temperature to prepare the packaging film.

The invention has the following beneficial effects:

1. according to the invention, the fruit packaging film is made of the environment-friendly degradable material, so that the discarded packaging film can be degraded in a natural environment, and in the packaging process, various microbial agents are not easy to fall off and penetrate into the packaged fruits while the antibacterial agents, the antimicrobial active agents and the like in the packaging film resist and avoid the existence of microorganisms.

2. The components of the antimicrobial active agent and the antimicrobial agent used in the invention are all made of naturally extracted nontoxic materials, so that the safety and the innocuity of fruit packages are guaranteed, and a user can use the fruit packages safely.

3. According to the invention, various microbial agents are added into the packaging film material, so that the problem that the microbial agent layer is damaged due to scraping of the existing spray packaging film is avoided, the prepared packaging film can continuously generate antibacterial and antimicrobial effects as long as the prepared packaging film is not damaged, the used packaging film can still be continuously used, and the use cost is saved.

Of course, it is not necessary for any product in which the invention is practiced to achieve all of the above-described advantages at the same time.

Detailed Description

The technical solutions in the embodiments of the present invention are clearly and completely described, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The invention relates to a biological antibacterial fruit packaging film which comprises the following raw materials in parts by weight:

60-100 parts of polymer matrix, 2-30 parts of cross-linking agent, 20-50 parts of antimicrobial active agent, 10-40 parts of antibacterial agent, 2-30 parts of plasticizer, 5-20 parts of lysozyme, 7-40 parts of emulsifier and 10-100 parts of deionized water.

The polymer matrix is at least one of polylactic acid, polybutylene succinate, polybutylene terephthalate-co-succinate and polybutylene terephthalate-co-adipate.

The antimicrobial active is selected from carvacrol, cinnamaldehyde, cineole, sabinene, thujaplicin, or mixtures thereof.

The cross-linking agent is selected from nano calcium carbonate, starch, cellulose or a mixture thereof.

The plasticizer is one or more of polyethylene glycol-400, citric acid ester, clouding agent and epoxidized soybean oil.

The emulsifier is one or a mixture of several of simethicone emulsifier, tween-80 and span-80.