Preparation method of edible antibacterial film

Abstract

The invention discloses a preparation method of an edible antibacterial film. The method comprises the following steps of: taking starch and chitosan as film-forming materials and nano ZnO as an additive, dissolving chitosan in an L-malic acid solution, adding a plasticizer to obtain a chitosan solution, dissolving starch in water, adding the plasticizer, performing gelatinizing in a water bath toobtain a starch solution, performing cooling, then performing mixing with the chitosan solution uniformly, adding nano ZnO, and carrying out high-speed shearing and mixing, conducting ultrasonic defoaming, coating a polytetrafluoroethylene mold with the mixed solution, and performing drying to form a film, thus obtaining the edible antibacterial film. The edible antibacterial film prepared by theinvention has excellent antibacterial performance and can be widely applied to the field of fresh keeping of fruits, vegetables, meat products, fresh milk and the like.

Description

technical field

[0001] The invention relates to a preparation method of an edible antibacterial film, belonging to the field of food preservation films.

[0002] technical background

[0003] Traditional polymer food packaging materials have problems such as non-biodegradable, difficult recycling, serious environmental pollution, and oil depletion. Edible food packaging materials have attracted great attention. Edible packaging films prepared from renewable biomass resources are not only easy to degrade after use, but also can improve food quality and safety and prolong the shelf life of food.

[0004] As a natural polymer material, starch has the advantages of wide sources, low price, and renewable, but starch film also has problems such as no antibacterial properties, low mechanical properties, and easy moisture absorption, which greatly limits its application in the field of food packaging. Applications. In response to the problem of antibacterial performance, researcher...

Images