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Bagasse-based nano antibacterial fresh-keeping film and preparation method thereof

A fresh-keeping film and bagasse technology is applied in the field of bagasse-based nano antibacterial fresh-keeping film and its preparation, which can solve the problems of no antibacterial and poor fiber film effect, and achieve the effects of increased hydrophilicity, low cost and increased moisture permeability.

Active Publication Date: 2018-08-10
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The Chinese patent application number 201310359396.4 discloses a preparation method of bagasse cellulose nanofiber membrane, which realizes waste resource utilization and effective recycling, which

Method used

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  • Bagasse-based nano antibacterial fresh-keeping film and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A bagasse-based nano antibacterial preservative film comprises the following components according to weight percentage:

[0039] Bagasse nanocellulose 75%, chitin nano whiskers 10%, cinnamon essential oil 3%, chitosan 8%, glycerin 2%, sorbitol fatty acid ester 2%.

[0040] The chitin nano whiskers have a diameter of 40nm.

[0041] A preparation method of bagasse-based nano antibacterial preservative film, comprising the following steps:

[0042] S1. Preparation of chitin nano whiskers:

[0043] Weigh chitin, disperse in 10mol / L hydrochloric acid, the bath ratio is 1:10, react at 55°C until the solution is completely transparent to obtain a mixed solution, pour the mixed solution into 3 times deionized water, and centrifuge at 9000rpm 10 min, and then repeated centrifugation twice, and then dried to obtain chitin nano whiskers.

[0044] S2. Preparation of bagasse nanocellulose:

[0045] The bagasse and the NaOH aqueous solution with a mass fraction of 10% and a tempera...

Embodiment 2

[0051] A bagasse-based nano antibacterial preservative film comprises the following components according to weight percentage:

[0052] Bagasse nanocellulose 70%, chitin nano whiskers 15%, cinnamon essential oil 3%, chitosan 8%, glycerin 2%, sorbitol fatty acid ester 2%.

[0053] The chitin nano whiskers have a diameter of 40nm.

[0054] The preparation method is the same as in Example 1.

Embodiment 3

[0056] A bagasse-based nano antibacterial preservative film comprises the following components according to weight percentage:

[0057] Bagasse nanocellulose 65%, chitin nano whiskers 20%, cinnamon essential oil 3%, chitosan 8%, glycerin 2%, sorbitol fatty acid ester 2%.

[0058] The chitin nano whiskers have a diameter of 40nm.

[0059] The preparation method is the same as in Example 1.

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Abstract

The invention provides a bagasse-based nano antibacterial fresh-keeping film and a preparation method thereof, and relates to the field of crop straw utilization. The bagasse-based nano antibacterialfresh-keeping film comprises the following components in percentages by weight: 60%-80% of bagasse nanocellulose, 10%-30% of chitin nano crystal whiskers, 1%-5% of cinnamon essential oil, 3%-10% of chitosan, 1%-3% of glycerin, and 1%-3% of sorbitan fatty acid ester. The invention also discloses the preparation method of the bagasse-based nano antibacterial fresh-keeping film. According to the method provided by the invention, the nano antibacterial fresh-keeping film prepared by the method has better strength and gas permeability, the surface of the film can be uniformly moistened and forms awater film, so that external microorganisms are prevented from entering the film; and the added cinnamon essential oil and chitosan can inhibit growth and reproduction of microorganisms, so that shelflife of fruits is prolonged.

Description

technical field [0001] The invention relates to the field of biomass reuse, in particular to a bagasse-based nano antibacterial fresh-keeping film and a preparation method thereof. Background technique [0002] Fruit production is highly seasonal and regional. In order to meet consumers' demand for fruit, it is necessary to improve the fresh-keeping technology of fruit and prolong the market cycle of fresh fruit. However, fresh fruits still have high physiological activity after harvesting, especially fruits with high water content are more likely to rot and deteriorate. Therefore, prolonging the storage and transportation preservation time becomes the key to maintaining and increasing the value of fresh fruits. [0003] At present, the commonly used fruit preservation techniques mainly include low-temperature storage, controlled atmosphere preservation, and adding chemical preservatives. However, these techniques have certain limitations in practical applications. Cold ch...

Claims

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Application Information

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IPC IPC(8): C08L1/12C08L5/08C08L91/00C08K5/053C08K5/103C08B3/06C08J5/18
CPCC08B3/06C08J5/18C08J2301/12C08J2405/08C08J2491/00C08L1/12C08L2201/08C08L2205/025C08L2205/035C08L2205/16C08L5/08C08L91/00C08K5/053C08K5/103
Inventor 陆登俊蔡晨晨梁欣泉李坚斌
Owner GUANGXI UNIV
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