High-barrier degradable vegetable and fruit preservative film based on multilayer compounding and preparation method thereof

Through multi-layer composite structure and modification treatment, the barrier properties, mechanical properties and antibacterial properties of biodegradable fruit and vegetable preservation film are improved, overcoming the shortcomings of existing technologies and achieving a more efficient preservation effect.

CN121799019AInactive Publication Date: 2026-04-07KASHI COUNTY DENING AGRICULTURAL CO LTD
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Patent Information

Application Number
CN202610037388.5
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2026-01-13
Publication Date
2026-04-07
Estimated Expiration
Not applicable · inactive patent

AI Technical Summary

Technical Problem

Existing biodegradable fruit and vegetable preservation films are inadequate in terms of barrier properties, mechanical properties, and antibacterial properties, making it difficult to meet comprehensive performance requirements.

Method used

The material employs a multi-layered composite structure. The first layer consists of polylactic acid, modified carbon nitride, alizarin microcapsules, and modified lignin. The second layer consists of thermoplastic starch and ethylene alcohol. The third layer consists of polybutylene adipate and terephthalate. The material's interfacial compatibility and density are enhanced through modification treatment, combined with the sustained-release antibacterial mechanism of alizarin microcapsules.

Benefits of technology

It significantly improves the gas and water vapor barrier properties of plastic wrap, enhances the tensile strength and toughness of the material, and improves the antibacterial effect against Escherichia coli and Staphylococcus aureus, achieving more stable antibacterial performance.

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Abstract

The invention discloses a high-barrier degradable vegetable and fruit preservative film based on multi-layer compounding and a preparation method thereof, belongs to the technical field of food packaging materials, and aims to solve the technical problem that the barrier property, the mechanical property and the antibacterial property of the degradable vegetable and fruit preservative film in the prior art need to be further improved. The degradable vegetable and fruit preservative film comprises a first layer, a second layer and a third layer which are sequentially laminated, and the first layer is prepared from, by weight, 65-75 parts of polylactic acid, 4-8 parts of maleic anhydride grafted polylactic acid, 2-4 parts of modified carbon nitride, 1-3 parts of alizarin microcapsules, 3-6 parts of modified lignin and 1-2 parts of auxiliary additives; through the synergistic effect of the modified carbon nitride, the alizarin microcapsules and the modified lignin, the barrier property, the mechanical property and the antibacterial property of the degradable vegetable and fruit preservative film are further improved.
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