The invention aims to provide a preparation method and application of a nano-
zinc oxide cellulose-based composite
hydrogel film with
antibacterial activity, and belongs to the field of
food preservation. Comprising the following steps: preparing a
sodium hydroxide-
urea-water composite
solvent system, pre-cooling to-12 DEG C, adding
cellulose, stirring for 20 minutes to obtain
cellulose slurry, adding 1.1 wt% of MBA cross-linking agent into the
slurry, stirring at
room temperature for 1.8 hours, respectively adding nano-
zinc oxide powder into the
slurry, stirring at
room temperature for 1 hour until the materials are uniformly mixed, centrifuging at 1500 rpm for 10 minutes to remove suspended bubbles, and
drying to obtain the nano-
zinc oxide cellulose. And injecting the centrifugate into a
flat glass plate mold, standing to complete gelation and film formation, after demolding, soaking in a weak acid solution and deionized water to be neutral, immersing the obtained gel into 10% w / v
glycerol for
solvent replacement, after 6 hours, cleaning the
glycerol on the surface by using
distilled water, and
drying at 45 DEG C for 8 hours to prepare the nano-zinc
oxide composite cellulose film. The strawberry fresh-keeping film is used for strawberry fresh-keeping, can effectively
delay strawberry
weightlessness, rotting and
flavor substance loss, and has a fresh-keeping effect obviously better than that of a traditional PE film and non-packaging treatment.