Antibacterial moisturizing degradable porous gel preservative film and preparation method thereof

Abstract

The invention discloses an antibacterial moisturizing degradable porous gel preservative film and a preparation method thereof. The preparation method comprises the following steps: (1) putting a methacrylic acid monomer into deionized water, and adding double-long-chain methyl tertiary amine and cuprous bromide to obtain a component A solution; (2) dispersing ferulic acid in an ethanol solution, and adding 3, 4-vinyl dioxythiophene to obtain a component B solution; (3) dissolving chitosan in an acetic acid solution, and adding the component A solution, the component B solution and chloroethanol to obtain preservative film slurry; (4) heating the preservative film slurry, and adding L-cysteine to obtain porous gel preservative film slurry; and (5) preparing the porous gel preservative film. The porous gel preservative film prepared by the method is simple in principle, safe in components and good in antibacterial effect, solves the problem of poor mechanical property of a preservative film which takes Kottaki as a main material, is high in degradation rate, safe and environment-friendly, can realize industrial production, and has relatively high market popularization value.

Description

technical field [0001] The invention relates to the technical field of food preservation, in particular to an antibacterial, moisturizing and degradable porous gel preservation film and a preparation method thereof. Background technique [0002] On the contrary, with the improvement of living standards, people pay more and more attention to the fresh-keeping safety of food. In order to keep the freshness of food as much as possible and avoid food corruption and mildew problems, people often use plastic wrap to keep food fresh. But the vast majority of traditional plastic wraps are made of materials such as polyvinyl chloride (PVC), polypropylene (PP), polyethylene (PE) and polyester. These materials are low in cost, easy to process, and have good fresh-keeping effects, and are very popular among people. However, traditional plastic cling film often contains chemical substances such as phthalates and bis(2-ethyl)hexyl adipate. These substances have certain carcinogenic risk...

AI Technical Summary

Problems solved by technology

Chinese patent (CN 109825017 A) discloses a bacteriostatic plastic wrap for bulk cooked food and a preparation method thereof, mainly using chitosan as the base material, supplemented by starch-based polyvinyl alcohol, glutinous rice flour, and Prussian blue polysaccharide Glue and other ingredients are used to prepare antibacterial plastic wrap; although the plastic wrap has certain antibacterial and fresh-keeping effects, it still cannot avoid the inherent poor mechanical strength and narrow antibacterial range of chitosan itself.

Images