Moisture-preserving and antibacterial preservative film and preparation method thereof

Abstract

The invention relates to a moisture-preserving and antibacterial preservative film and a preparation method thereof. The moisture-preserving and antibacterial preservative film comprises the following components by weight percent: 70-90 percent of polyethylene or polyvinylidene chloride, 10-30 percent of chitosan, copper compound which accounts for 0.5-5 percent of the total mass of the polyethylene or the polyvinylidene chloride and the chitosan, and surface modifier which accounts for 0.1-0.5 percent of the total mass of the polyethylene or the polyvinylidene chloride and the chitosan. The preparation method comprises the following steps of: mixing the copper compound and the surface modifier according to the proportion, drying, carrying out surface treatment, adding the polyethylene or the polyvinylidene chloride and the chitosan, according to the proportion, mixing, and preparing the moisture-preserving and antibacterial preservative film by adopting a one-step film-blowing method. The preservative film prepared by the invention has good moisture-preserving property and antibacterial function, and is beneficial to prolong the preservative storage life of fruits, vegetables and the like.

Description

technical field [0001] The invention relates to a moisturizing and antibacterial fresh-keeping film and a preparation method thereof. It is suitable for the preservation of fruits, vegetables and food. Background technique [0002] Fruits and vegetables are important foods that provide vitamins, minerals and organic acids to the human body to ensure people's health. However, the production of fruits and vegetables is highly seasonal and regional, and they tend to lose water, wilt, rot and deteriorate during storage, transportation and sales. Therefore, for the storage and preservation of fruits and vegetables, it is very important to ensure that they will not rot in peak seasons and continue in off-seasons. [0003] At present, the research on fruit and vegetable preservation technology mainly focuses on two aspects: one is to use various means to inhibit the metabolic activities of fruits and vegetables, slow down various physiological and biochemical processes inside, an...

AI Technical Summary

Problems solved by technology

However, the production of fruits and vegetables is highly seasonal and regional, and they tend to lose water, wilt, rot and deteriorate during storage, transportation and sales.