CN110861381B - 一种抑菌、防震、吸潮的可降解食品保鲜垫及其制备方法 - Google Patents
一种抑菌、防震、吸潮的可降解食品保鲜垫及其制备方法 Download PDFInfo
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- CN110861381B CN110861381B CN201911150154.8A CN201911150154A CN110861381B CN 110861381 B CN110861381 B CN 110861381B CN 201911150154 A CN201911150154 A CN 201911150154A CN 110861381 B CN110861381 B CN 110861381B
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Abstract
本发明提供一种抑菌、防震、吸潮的可降解食品保鲜垫及其制备方法。所述抑菌、防震、吸潮的可降解食品保鲜垫的制备方法包括在抗菌PLA/淀粉发泡材料表面喷洒天然抗菌剂,再将抗菌PLA/淀粉发泡材料用打孔聚乳酸薄膜包覆,即得。本发明提供的保鲜垫具有内外双重抗菌效果,内部抗菌剂缓慢释放,外部抗菌剂通过挥发或与食品接触迅速发挥作用,兼顾了抗菌的时效性与长效性,具有广谱的抗菌能力,不仅可以抑制微生物的繁殖,减少食品腐败,延长产品储存期,还具有一定的吸水性和防震性,保证产品品质;同时本发明提供的保鲜垫又是一种绿色、安全、环境友好型的全生物可降解材料,具有十分广阔的应用前景。
Description
技术领域
本发明属于发泡塑料技术领域,具体涉及一种抑菌、防震、吸潮的可降解食品保鲜垫及其制备方法。
背景技术
目前,我国的物流运输体系不完善,应用于市场的保鲜技术比较单一。日益增长的生鲜食品生产量同不充分、不配套、不完善的保鲜技术手段之间的矛盾逐渐凸显。以猪肉为例,农业部发布的《中国猪肉流通损耗分析》显示,猪肉在储藏、运输、销售三个环节的损耗率分别为3.98%、0.24%、1.46%;再如,我国果蔬年产量超过10亿吨,损耗率却接近20%,是发达国家的5倍之多,果蔬损耗产值高达2000亿元,中国的生鲜食品损耗率高居世界第一。
近年来,随着社会经济的发展和生活水平的提高,人们越来越注重食品的新鲜程度和卫生质量。新鲜度高的产品一般货架期较短,易受微生物污染发生腐败变质,对保鲜条件要求比较严格。因此,必须采取有效的保鲜方法来阻止这种变化的发生。保鲜垫以其方便、有效的特点倍受人们的关注。开发一种具有抑菌、防震、吸潮功能的食品保鲜垫,应用于冷鲜肉类、海鲜类食品的运输与销售环节,可以抑制微生物的生长繁殖、吸附渗出汁液,保证产品品质;应用于果蔬的运输环节,减少果蔬腐败变质、缓解运输颠簸导致的果蔬损坏、减少浪费,具有十分重要的社会经济效益。
发泡材料具有质轻、冲击强度高、比强度高、隔热隔音性好、吸湿性能较强等许多优异的性能,采用发泡技术制备保鲜垫可以降低制品密度,并具有一定的缓冲减震作用,有利于果蔬等食品的销售、运输和储藏,同时也为消费者储存生鲜肉提供了便利。
聚乳酸(PLA)是一种生物可降解材料,具有较高的强度和模量,被认为是具有巨大潜力的环境友好型材料。聚乳酸发泡材料除了具备普通发泡材料的特点外,还可完全降解。但是,由于纯聚乳酸发泡材料发泡率底、泡孔形态差、泡孔分布不均匀、成本较高,很难具备市场竞争力;此外,PLA呈线性聚合,几乎没有侧链活性基团,这样的结构特征导致其耐热性和机械强度较差,应用范围十分受限。
淀粉是一种来源广泛、价格低廉、可以完全生物降解的可再生资源,具有良好的发泡性能。开发淀粉基生物降解发泡材料,并替代传统的塑料发泡材料,既能节约石油资源,又能改善产品的环境友好性。以淀粉为原料生产的发泡材料,还具有一定的吸水性,可以吸附肉类、海产品渗出的汁液,有利于产品的保鲜。
作为两种最具有潜力的绿色可降解高分子,淀粉与聚乳酸复合材料的研究早已展开。其研究目的主要是降低生产成本,改善PLA/淀粉的界面相容性,从而改善机械性能,最终取代市面上的石油高分子。目前改善两者相容性有三种方法:增塑剂改性、交联剂改性、接枝共聚物改性。增塑剂改性是通过加入增塑剂使淀粉变构为热塑性淀粉,一方面提高材料的韧性,另一方面改善PLA/淀粉的相容性;交联剂改性能够起到扩链的作用,将聚乳酸的羟基与淀粉的羟基通过反应剂连接起来,增加两者的相容性,提高材料拉伸强度;接枝共聚物改性是通过将PLA或与PLA相容性较好的可降解塑料与淀粉进行接枝作为PLA和淀粉的相容剂,提高其拉伸强度,提高断裂伸长率。
埃洛石纳米管(HNTs)是一种天然的硅酸盐材料,常为多壁中空管状结构,且两端开口;具备生物相容性、相对疏水性、良好的分散性、高吸附性等性能,是一种环境友好的新型纳米材料,被广泛应用于药物载体、污水处理、生物检测等多个领域。HNTs具有纳米中空管状结构、高的比表面积和较高的吸附性,各种微粒可以容易地负载在HNTs上,其外表面或内腔可以直接沉积金属粒子制备纳米复合材料。与其他纳米载体材料相比,HNTs价格低廉、绿色环保,并且具有较高的生物相容性和机械强度,是一种新型低成本的控释载体材料。
埃洛石纳米管作为抗菌剂的载体有以下优点:一方面,埃洛石纳米管具有纳米中空管状结构、较大的比表面积,所以具有较强的吸附能力,作为抗菌剂纳米Ag等的载体,能起到很好的缓释作用;另一方面,研究表明HNTs/聚合物复合材料往往具有更高的机械强度、更好的加工性能以及热稳定性。将埃洛石纳米管加入到聚合物中,利用其分散或界面作用等,可以提高PLA/淀粉发泡材料的机械性能、热力学性能。
专利CN101385478B公开了一种冷却肉保鲜膜垫的制备方法,将天然保鲜剂配成溶液,喷洒到吸水纸上,干燥整形后装入刺孔的聚乙烯薄膜,封合即制成保鲜垫膜。该方法制备方法工艺简单、易操作,但是保鲜的持久性不佳,保鲜剂添加到吸水纸中不利于其长效稳定地发挥作用,并且此方法利用的原料不可降解,如果大量生产流通投入市场则会加重“白色污染”的问题。
专利CN101156620A公开了一种食品保鲜垫,可释放出具有保鲜、防腐、除臭等多种作用的二氧化碳和二氧化氯气体,还包含液体吸收材料用于吸收肉类渗出的液体,达到抑菌防腐作用。但是气体释放后会迅速扩散到空气中,作用时间短,很难在食品周围形成抑菌氛围,保鲜效果有一定局限性。
专利CN101935440A公开了一种具有抗菌活性控释功能的淀粉/聚乳酸共混抗菌活性包装材料的制备方法,通过控制各种原料的比例以及加料次序,控制抗菌剂和相容剂的分散相,实现抗菌剂的控制释放与材料力学性能的提升;但是添加的天然抗菌剂耐热性较差,虽然能够控制释放抗菌剂,在高温条件下,抗菌剂本身的抗菌活性部分丧失,抗菌效果降低,不能长效使用。
专利CN101983568公开了一种埃洛石载银抗菌剂及其制备方法,首先将埃洛石活化、干燥,然后添加到硝酸银溶液中进行反应,经过搅拌、过滤、干燥,得到埃洛石载银抗菌剂,抗菌效果好、广谱抗菌、具有一定缓释性、具有良好的耐热性。但是通过直接水浴加热并搅拌的方式只能使少量的银负载到HNTs上,此方法的负载率较低。
专利CN109627558A公开了一种防雾保鲜膜,原料中添加了尿素活化纳米埃洛石负载3-丙-2-烯酰氧基丙烷-1-磺酸钠,先用双氧水对纳米埃洛石进行预处理,然后在电阻炉中煅烧,与尿素溶液混合搅拌,将溶有3-丙-2-烯酰氧基丙烷-1-磺酸钠的浸渍液添加到反应釜内反应,经抽滤、干燥得到纳米埃洛石复合物。该方法制备流程繁琐,实验条件较为苛刻,难以实现规模化生产。
专利CN109486211A公开了一种酪蛋白基包装薄膜及其制备方法和在腊肉保鲜中的应用,以酪蛋白作为成膜基质,添加埃洛石纳米管、交联剂、增塑剂和防腐剂涂膜成型获得。此发明中埃洛石纳米管的作用是包装薄膜的增强材料,增强薄膜的物理性能,未涉及负载抗菌剂的功能。
发明内容
本发明提供了一种抑菌、防震、吸潮的可降解食品保鲜垫及其制备方法。本发明提供的保鲜垫具有内外双重抗菌效果,兼顾了抗菌的时效性与长效性,具有广谱的抗菌能力还具有一定的吸水性和防震性,保证产品品质。
本发明是通过以下技术方案来实现的:
一种抑菌、防震、吸潮的可降解食品保鲜垫的制备方法,包括在抗菌PLA/淀粉发泡材料表面喷洒天然抗菌剂,再将抗菌PLA/淀粉发泡材料用打孔聚乳酸薄膜包覆。
所述抗菌PLA/淀粉发泡材料包括下述重量份的原料:PLA 75~85份、淀粉15~25份、HNTs-抗菌剂复合材料1~3份、发泡剂0.5~2份、增容剂2-5份。
所述抗菌PLA/淀粉发泡材料的制备方法包括以下步骤:
(1)将PLA颗粒、淀粉分别干燥,冷却后混合均匀,得到混合颗粒;
(2)将发泡剂、HNTs-抗菌剂复合材料和增容剂混合后加入到混合颗粒中,搅拌混匀,得到混合材料;
(3)将混合材料加入双螺杆挤出机中挤出发泡,冷却定型后得到抗菌PLA/淀粉发泡材料。
所述HNTs-抗菌剂复合材料,以埃洛石纳米管(HNTs)作为抗菌剂的载体,所述抗菌剂包括纳米粒子抗菌剂和/或有机抗菌剂,所述纳米粒子抗菌剂包括纳米Ag、纳米TiO2、纳米ZnO、纳米MgO、纳米CaCO3中的一种或多种混合物,所述有机抗菌剂包括没食子酸、山梨酸、柠檬醛、对茴香醛、肉桂醛中的一种或多种混合物。HNTs可分别负载上述抗菌剂,添加不同种类抗菌剂的保鲜垫可应用于不同种类的食品包装,多种抗菌剂的混合使用,起到协同抗菌的效果。
当抗菌剂为纳米粒子抗菌剂时,HNTs-抗菌剂复合材料的制备方法为:将HNTs粉末按照1:(95~105)的质量比分散在去离子水中,得到悬浊液,然后将悬浊液于55~65℃下超声分散2h,加入与HNTs质量比为(0.8~1.2):1的纳米粒子抗菌剂,磁力水浴搅拌2~3h,水浴温度为60~70℃,然后通过超声震荡使两者复合,真空抽滤后得到复合物,再经洗涤、干燥,制得以纳米粒子抗菌剂为抗菌活性物质的HTNs-复合抗菌剂。
当抗菌剂为有机抗菌剂时,HNTs-抗菌剂复合材料的制备方法为:将有机抗菌剂按照1:(95~105)的质量比溶解有机溶剂中,加入与有机抗菌剂质量比为1:(0.8~1.2)的HNTs粉末,通过55~65℃磁力搅拌2~3h或55~65℃超声2~3h的方法促使有机抗菌剂与HNTs形成复合物,然后对悬浮液进行真空抽滤,经洗涤、干燥,制得以有机抗菌剂为抗菌活性物质的HTNs-复合抗菌剂。
所述有机溶剂优选为无水乙醇。
步骤(1)中所述干燥条件为在55~75℃干燥4-8h,优选为在60~70℃干燥3~6h。
步骤(3)所述双螺杆挤出机的1~7区加工温度分别为140~150℃,150~160℃,155~165℃,170~180℃,170~180℃,160~170℃,145~155℃,优选为145℃,155℃,160℃,175℃,175℃,165℃,150℃,双螺杆转速为180~300r/min,优选为200~250r/min。
优选地,所述增容剂由增塑剂、扩链剂、交联剂1:1:1混合构成。
优选地,所述发泡剂为偶氮二甲酰胺(AC发泡剂)。
优选地,所述增塑剂为乙酰基柠檬酸丁酯(ATBC),所述扩链剂为甲基丙烯酸缩水甘油酯(GMA),所述交联剂为柠檬酸(CA)和/或马来酸酐(MAH)。
优选地,所述天然抗菌剂为植物精油、壳聚糖、香芹酚、茶多酚、迷迭香提取物、山梨酸钾、乳酸菌链球素的一种或多种混合物,所述植物精油包括百里香精油、肉桂精油、丁香精油中的一种或多种混合物,具有明显抗菌效果。
进一步优选地的,在抗菌PLA/淀粉发泡材料喷洒的天然抗菌剂的用量是抗菌PLA/淀粉发泡材料质量的1~3%,将所述天然抗菌剂配制成溶液后再喷洒在抗菌PLA/淀粉发泡材料表面。
优选地,所述打孔聚乳酸薄膜的制备方法为:将PLA颗粒通过单螺杆流延机流延制备PLA薄膜,在薄膜上用刺孔机刺孔,刺孔直径为0.3~0.5mm,刺孔密度为6~8个孔/cm2。
一种抑菌、防震、吸潮的可降解食品保鲜垫,采用上述任一项方法制备得到。
采用上述方法制备的抑菌、防震、吸潮的可降解食品保鲜垫,应用于冷鲜肉类、海鲜类等食品的运输与销售环节,可以抑制微生物的生长繁殖、吸附渗出汁液,保证产品品质;还应用于果蔬的运输环节,减少果蔬腐败变质、缓解运输颠簸导致的果蔬损坏、减少浪费;也可作为一种产品供消费者家用,适用于家庭购买生鲜食品的储存,能够保证食品的鲜度,减少微生物侵害,具有广阔的应用前景和重要的社会经济效益。
本发明与现有技术相比,具有以下的优势和创新性:
(1)在发泡材料方面,改善了发泡工艺。在发泡体系中加入由增塑剂、扩链剂、交联剂1:1:1比例混合构成的增容剂,增加PLA/淀粉体系的界面相容性,提高发泡材料的机械性能和耐热性;
(2)HNTs-抗菌剂复合材料中,以埃洛石纳米管作为抗菌剂的载体,在抗菌包装材料的应用方面属于开创性的,国内外未见相关报道。加入HTNs-复合抗菌剂具有如下优点:第一,埃洛石纳米管作为抗菌剂的载体,对抗菌剂的释放起到缓释调控作用,使其能较长时间的实现抑菌效果,保鲜效果显著;第二,埃洛石纳米管加入到成膜基材中,可以提高PLA/淀粉发泡材料的机械性能和热力学性能,增强保鲜垫的实用性和耐用性;第三,埃洛石纳米管由于其具备的特殊表面结构以及带电性,在聚合物中的分散性较好,不容易发生团聚;第四,埃洛石纳米管分别负载不同种类的抗菌剂,共同添加到发泡基材中,具有协同抗菌的效果;
(3)无机抗菌剂与天然抗菌剂的双重利用,增强了抗菌效果,通过选择合适的天然抗菌剂可以达到与发泡材料抗菌谱的互补效果,使保鲜垫具有更广谱的抗菌能力。内部埃洛石纳米管负载抗菌剂缓慢释放,外部天然抗菌剂通过挥发或与食品的接触迅速发挥作用,兼顾了抗菌的时效性与长效性。
(4)本发明制备的保鲜垫具有一定的吸附汁液效果,肉类渗出的液体中容易滋生细菌,导致肉类变质和腐坏。发泡后的淀粉/PLA基材仍具有一定的吸水性,吸附此类液体可明显抑制细菌生长。
(5)本发明制备的保鲜垫还具备防震和吸潮功能。由于淀粉挤出时具有膨胀性,当高温的淀粉熔体与PLA挤出后,物料中的压力被释放,形成多孔结构,具有防震的功能;淀粉本身具备较好的吸水性,发泡后仍可以通过分子内氢键与水分子结合,从而吸附肉类渗出的汁液、果蔬呼吸产生的水蒸气等,具备吸潮的功能。
附图说明
图1为本发明的抑菌、防震、吸潮的可降解食品保鲜垫的整体结构示意图;
图2为HNTs-抗菌剂复合材料示意图,其中,1-埃洛石纳米管,2-抗菌剂;
其中,1-打孔聚乳酸薄膜,2-抗菌PLA/淀粉发泡材料,3-HNTs-抗菌剂复合材料,4-埃洛石纳米管,5-抗菌剂,6-打孔聚乳酸薄膜的孔。
具体实施方式
为了更好地解释本发明,以下结合具体实施例进一步阐明本发明的主要内容,但本发明的内容不仅局限于以下实施例。基于本发明中的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例中所用聚乳酸PLA为浙江海正生物材料股份有限公司生产的透明挤出级REVODE190型高熔点挤出级树脂,所用淀粉为陕西晨明生物科技有限公司生产的食品级玉米淀粉,所用埃洛施纳米管为白色粉末状,产地为河北省石家庄市。
实施例1
一种抑菌、防震、吸潮的可降解食品保鲜垫的制备方法,包括以下步骤:
(1)将PLA颗粒、淀粉分别在65℃烘箱内干燥4h,冷却后按重量配比混合均匀,得到混合颗粒;
(2)将AC发泡剂、HNTs-纳米Ag复合材料、增容剂按重量配比混合均匀后倒入盛放混合颗粒的烧杯,搅拌混匀,得到混合材料;
(3)将混合材料加入双螺杆挤出机中挤出发泡,双螺杆挤出机的1~7区加工温度分别为145℃,155℃,160℃,175℃,175℃,165℃,150℃,双螺杆转速为200r/min,冷却定型后得到抗菌PLA/淀粉发泡材料;
(4)将天然抗菌剂溶解于蒸馏水,配成20g/L的天然抗菌剂水溶液,所述天然抗菌剂由35wt%迷迭香提取物、45wt%山梨酸钾、20wt%乳酸菌链球素组成,所述天然抗菌剂的用量是抗菌PLA/淀粉发泡材料质量的2%,将天然抗菌剂水溶液喷洒在抗菌PLA/淀粉发泡材料表面;
(5)在步骤(4)的抗菌PLA/淀粉发泡材料外部利用打孔聚乳酸薄膜包覆,即得所述抑菌、防震、吸潮的可降解食品保鲜垫,如图1。所述打孔聚乳酸薄膜的制备方法为:将PLA颗粒通过单螺杆流延机流延制备PLA薄膜,在薄膜上用刺孔机刺孔,刺孔直径为0.3mm,刺孔密度为6个孔/cm2。
其中所述各原料重量配比如下:
表1各原料重量配比
PLA | 淀粉 | 发泡剂 | HNTs-纳米Ag | 增塑剂 | 扩链剂 | 交联剂 |
80份 | 20份 | 1份 | 2份 | 1份 | 1份 | 1份 |
所述增塑剂为乙酰基柠檬酸丁酯(ATBC),所述扩链剂为甲基丙烯酸缩水甘油酯(GMA),所述交联剂为马来酸酐(MAH)。
HNTs-纳米Ag复合材料的制备方法为:将HNTs粉末按照1:100的质量比分散在去离子水中,得到悬浊液,然后将悬浊液于60℃下超声分散2h,加入与HNTs相同质量的纳米银粉末,磁力水浴搅拌2h,水浴温度为60℃,然后通过超声震荡2h使两者复合,真空抽滤后得到复合物,再经洗涤、干燥,制得HNTs-纳米Ag复合材料,如图2。
采用以上方法制成的抑菌、防震、吸潮的可降解食品保鲜垫对猪肉进行保鲜,进行抗菌性能测定。
处理方法:以保鲜垫包装的冷鲜猪肉为实验组,空白对照不做处理,同时放入4℃的冰箱中保藏,7d后观察猪肉的感官品质,并测定对照组和实验组猪肉的汁液流失率、挥发性盐基总氮(TVB-N)值和细菌菌落总数,结果见表2:
表2相关指标测试结果
组别 | 汁液流失率 | TVB-N值 | 细菌菌落总数 |
对照组 | 12.45% | 23.8mg/100g | 1.8×10<sup>6</sup>CFU/g |
实验组 | 5.28% | 8.2mg/100g | 5.9×10<sup>3</sup>CFU/g |
注:1.按照GB 5009.228—2016测定TVB-N值,按照GB 4789.2-2016测定细菌菌落总数。
2.TVB-N值超过GB 5009.228—2016标准限定值15mg/100g,肉品变质;一般认为菌落总数超过106CFU/g时,肉样开始腐败。
7d后,每天测定一次实验组相关指标,第12d,TVB-N值超过标准限定值15mg/100g,达到22.3mg/100g,感官品质未出现异样,第14d,猪肉出现异味,腐败变质。
实验结果表明,本发明提供的保鲜垫对冷鲜猪肉的保鲜效果良好,能明显抑制猪肉冷藏期间pH值、挥发性盐基氮(TVB-N)和细菌总数的上升,降低汁液流失率,可以延长冷鲜猪肉保鲜期5d左右,使肉类保持较高的新鲜度。
实施例2
一种抑菌、防震、吸潮的可降解食品保鲜垫的制备方法,包括以下步骤:
(1)将PLA颗粒、淀粉分别在65℃烘箱内干燥4h,冷却后按重量配比混合均匀,得到混合颗粒;
(2)将AC发泡剂、HNTs-肉桂醛复合材料、HNTs-柠檬醛复合材料、增容剂按重量配比混合均匀后倒入盛放混合颗粒的烧杯,搅拌混匀,得到混合材料;
(3)将混合材料加入双螺杆挤出机中挤出发泡,双螺杆挤出机的1~7区加工温度分别为145℃,155℃,160℃,175℃,175℃,165℃,150℃,双螺杆转速为280r/min,冷却定型后得到抗菌PLA/淀粉发泡材料;
(4)将壳聚糖和丁香精油加入到0.5wt%的乙酸水溶液中,得到天然抗菌剂溶液,其中壳聚糖质量浓度为10g/L,丁香精油质量浓度为10g/L,将天然抗菌剂溶液喷洒在抗菌PLA/淀粉发泡材料表面,所述壳聚糖和丁香精油的用量总和是抗菌PLA/淀粉发泡材料质量的2%;
(5)在步骤(4)的抗菌PLA/淀粉发泡材料外部利用打孔聚乳酸薄膜包覆,即得所述抑菌、防震、吸潮的可降解食品保鲜垫。所述打孔聚乳酸薄膜的制备方法为:将PLA颗粒通过单螺杆流延机流延制备PLA薄膜,在薄膜上用刺孔机刺孔,刺孔直径为0.3mm,刺孔密度为8个孔/cm2。
其中所述各原料重量配比如下:
表3各原料重量配比
PLA | 淀粉 | 发泡剂 | HNTs-肉桂醛 | HNTs-柠檬醛 | 增塑剂 | 扩链剂 | 交联剂 |
80份 | 20份 | 0.5份 | 1份 | 1份 | 1份 | 1份 | 1份 |
所述增塑剂为乙酰基柠檬酸丁酯(ATBC),所述扩链剂为甲基丙烯酸缩水甘油酯(GMA),所述交联剂为马来酸酐(MAH)。
所述HNTs-肉桂醛复合材料采用下述方法制备:将肉桂醛按照1:100的质量比溶解在无水乙醇中制成肉桂醛乙醇溶液,加入与肉桂醛质量相同的干燥的HNTs,60℃水浴温度下磁力搅拌2h促使肉桂醛与HNTs形成复合物,然后对悬浮液进行真空抽滤,经洗涤、干燥,制得HNTs-肉桂醛复合抗菌剂。
所述HNTs-柠檬醛复合材料采用下述方法制备:将柠檬醛按照1:100的质量比溶解在无水乙醇中制成柠檬醛乙醇溶液,加入与柠檬醛质量相同的干燥的HNTs,60℃水浴温度下磁力搅拌2h促使柠檬醛与HNTs形成复合物,然后对悬浮液进行真空抽滤,经洗涤、干燥,制得HNTs-柠檬醛复合抗菌剂。
采用以上方法制成的抑菌、防震、吸潮的可降解食品保鲜垫对北极虾进行保鲜,进行抗菌性能测定。
处理方法:以保鲜垫包装的北极虾为实验组,空白对照不做处理,同时放入4℃的冰箱中保藏,5d后观察虾的感官品质,并测定对照组和实验组虾肉的pH值、挥发性盐基总氮(TVB-N)值和细菌菌落总数,结果见表4:
表4相关指标测试结果
组别 | 外观 | pH值 | TVB-N值(mg/100g) | 细菌菌落总数(CFU/g) |
对照组 | 虾头变黑,有腐败气味 | 7.96 | 57.9±1.3 | (3.2±0.1)×10<sup>7</sup> |
实验组 | 虾壳有光泽,无褐变 | 7.23 | 20.6±1.5 | (6.2±0.1)×10<sup>4</sup> |
注:1.按照GB 5009.228—2016测定虾肉的TVB-N值,按照GB 4789.2-2016测定细菌菌落总数。
2.通常情况下,对于海虾,认为pH值为7.6时到达货架期终点;TVB-N≤15mg/100g,为一级鲜度,TVB-N≤20mg/100g,为二级鲜度,TVB-N≤30mg/100g,为三级鲜度;海虾细菌总数≤105CFU/g为一级鲜度,≤105.70CFU/g为二级鲜度,≥106CFU/g时,虾已腐败不能被接受。
实验结果表明,本发明提供的保鲜垫对北极虾保鲜效果良好,能明显抑制北极虾冷藏期间pH值、挥发性盐基氮(TVB-N)和细菌总数的上升,从而使北极虾保持较高的新鲜度和感官质量。
实施例3
一种抑菌、防震、吸潮的可降解食品保鲜垫的制备方法,包括以下步骤:
(1)将PLA颗粒、淀粉分别在65℃烘箱内干燥4h,冷却后按重量配比混合均匀,得到混合颗粒;
(2)将AC发泡剂、HNTs-纳米TiO2复合材料、HNTs-山梨酸复合材料、HNTs-纳米Ag复合材料、增容剂按重量配比混合均匀后倒入盛放混合颗粒的烧杯,搅拌混匀,得到混合材料;
(3)将混合材料加入双螺杆挤出机中挤出发泡,双螺杆挤出机的1~7区加工温度分别为145℃,155℃,160℃,175℃,175℃,165℃,150℃,双螺杆转速为280r/min,冷却定型后得到抗菌PLA/淀粉发泡材料;
(4)将壳聚糖和肉桂精油加入到0.5wt%的乙酸水溶液中,得到天然抗菌剂溶液,其中壳聚糖质量浓度为10g/L,肉桂精油质量浓度为10g/L,将天然抗菌剂溶液喷洒在抗菌PLA/淀粉发泡材料表面,所述壳聚糖和肉桂精油的用量总和是抗菌PLA/淀粉发泡材料质量的2%;
(5)在步骤(4)的抗菌PLA/淀粉发泡材料外部利用打孔聚乳酸薄膜包覆,即得所述抑菌、防震、吸潮的可降解食品保鲜垫。所述打孔聚乳酸薄膜的制备方法为:将PLA颗粒通过单螺杆流延机流延制备PLA薄膜,在薄膜上用刺孔机刺孔,刺孔直径为0.3mm,刺孔密度为8个孔/cm2。
其中所述各原料重量配比如下:
表5各原料重量配比
PLA | 淀粉 | 发泡剂 | HNTs-纳米TiO<sub>2</sub> | HNTs-山梨酸 | HNTs-纳米Ag | 增塑剂 | 扩链剂 | 交联剂 |
80份 | 20份 | 0.5份 | 1份 | 1份 | 1份 | 1份 | 1份 | 1份 |
所述增塑剂为乙酰基柠檬酸丁酯(ATBC),所述扩链剂为甲基丙烯酸缩水甘油酯(GMA),所述交联剂为马来酸酐(MAH)。
所述HNTs-纳米TiO2复合材料采用下述方法制备:将HNTs粉末按照1:100的质量比分散在去离子水中,得到悬浊液,然后将悬浊液于60℃下超声分散2h,加入与HNTs相同质量的纳米TiO2粉末,65℃水浴温度下磁力搅拌2.5h,然后超声震荡2h使两者复合,真空抽滤后得到复合物,再经洗涤、干燥,制得HNTs-纳米TiO2复合材料。
所述HNTs-山梨酸复合材料采用下述方法制备:所述HNTs-山梨酸复合材料采用下述方法制备:将山梨酸按照1:100的质量比溶解在无水乙醇中制成山梨酸乙醇溶液,加入与山梨酸质量相同的干燥的HNTs,60℃水浴温度下磁力搅拌2h促使两者形成复合物,然后对悬浮液进行真空抽滤,经洗涤、干燥,制得HNTs-山梨酸复合抗菌剂。
所述HNTs-纳米Ag复合材料采用下述方法制备:将HNTs粉末按照1:100的质量比分散在去离子水中,得到悬浊液,然后将悬浊液于60℃下超声分散2h,加入与HNTs相同质量的纳米银粉末,65℃水浴温度下磁力搅拌2.5h,然后超声震荡2h使两者复合,真空抽滤后得到复合物,再经洗涤、干燥,制得HNTs-纳米Ag复合材料。
采用以上方法制成的抑菌、防震、吸潮的可降解食品保鲜垫对水蜜桃进行保鲜,进行果蔬保鲜效果的测定。
处理方法:以不加任何包装的裸漏水蜜桃为对照组,用上述方法制成的保鲜垫保鲜水蜜桃,作为实验组,同时放入4℃的冰箱中保藏,保藏15d后,测定对照组和实验组水蜜桃的失重率、果实硬度、可溶性固形物含量,结果见表6:
表6相关指标测试结果
实验结果表明,本发明提供的保鲜垫对水蜜桃保鲜效果良好,能明显抑制水蜜桃保藏期间失重率的增大、果实硬度的降低和可溶性固形物含量的下降,从而保持水蜜桃鲜嫩多汁的品质,维持水蜜桃原有的甜度,延长其货架期。
以上各实施例仅用以说明本发明的技术方案,而非对其限制;尽管参照前述各实施例对本发明进行了详细的说明,本领域的普通技术人员应当理解:其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分或者全部技术特征进行等同替换;而这些修改或者替换,并不使相应技术方案的本质脱离本发明各实施例技术方案的范围。
Claims (5)
1.一种抑菌、防震、吸潮的可降解食品保鲜垫的制备方法,其特征在于,包括在抗菌PLA/淀粉发泡材料表面喷洒天然抗菌剂,再将抗菌PLA/淀粉发泡材料用打孔聚乳酸薄膜包覆;
所述抗菌PLA/淀粉发泡材料包括下述重量份的原料:PLA 75-85份、淀粉15-25份、HNTs-抗菌剂复合材料1-3份、发泡剂0.5-2份、增容剂2-5份;
所述抗菌PLA/淀粉发泡材料的制备方法包括以下步骤:
(1)将PLA颗粒、淀粉分别干燥,冷却后混合均匀,得到混合颗粒;
(2)将发泡剂、HNTs-抗菌剂复合材料和增容剂混合后加入到混合颗粒中,搅拌混匀,得到混合材料;
(3)将混合材料加入双螺杆挤出机中挤出发泡,冷却定型后得到抗菌PLA/淀粉发泡材料;
所述HNTs-抗菌剂复合材料,以埃洛石纳米管作为抗菌剂的载体,所述抗菌剂包括纳米粒子抗菌剂和/或有机抗菌剂;所述纳米粒子抗菌剂包括纳米Ag、纳米TiO2、纳米ZnO、纳米MgO中的一种或多种混合物,所述有机抗菌剂包括没食子酸、山梨酸、柠檬醛、对茴香醛、肉桂醛中的一种或多种混合物;
当抗菌剂为纳米粒子抗菌剂时,HNTs-抗菌剂复合材料的制备方法为:将HNTs粉末按照1:(95-105)的质量比分散在去离子水中,得到悬浊液,然后将悬浊液于55-65℃下超声分散2h,加入与HNTs质量比为(0.8-1.2):1的纳米粒子抗菌剂,磁力水浴搅拌2-3h,水浴温度为60-70℃,然后通过超声震荡使两者复合,真空抽滤后得到复合物,再经洗涤、干燥,制得以纳米粒子抗菌剂为抗菌活性物质的HTNs-复合抗菌剂;
当抗菌剂为有机抗菌剂时,HNTs-抗菌剂复合材料的制备方法为:将有机抗菌剂按照1:(95-105)的质量比溶解有机溶剂中,加入与有机抗菌剂质量比为1:(0.8-1.2)的HNTs粉末,通过55-65℃磁力搅拌2~3h或55-65℃超声2-3h的方法促使有机抗菌剂与HNTs形成复合物,然后对悬浮液进行真空抽滤,经洗涤、干燥,制得以有机抗菌剂为抗菌活性物质的HTNs-复合抗菌剂;
在抗菌PLA/淀粉发泡材料表面喷洒的天然抗菌剂为植物精油、壳聚糖、茶多酚、迷迭香提取物、山梨酸钾、乳酸菌链球素中的一种或多种混合物,所述植物精油包括百里香精油、肉桂精油、丁香精油中的一种或多种混合物。
2.根据权利要求1所述抑菌、防震、吸潮的可降解食品保鲜垫的制备方法,其特征在于,所述增容剂由增塑剂、扩链剂、交联剂按质量比1:1:1混合构成,所述增塑剂为乙酰基柠檬酸丁酯,所述扩链剂为甲基丙烯酸缩水甘油酯,所述交联剂为柠檬酸和/或马来酸酐,所述发泡剂为偶氮二甲酰胺。
3.根据权利要求1所述抑菌、防震、吸潮的可降解食品保鲜垫的制备方法,其特征在于,所述天然抗菌剂的用量是抗菌PLA/淀粉发泡材料质量的1-3%,将所述天然抗菌剂配制成溶液后再喷洒在抗菌PLA/淀粉发泡材料表面。
4.根据权利要求1所述抑菌、防震、吸潮的可降解食品保鲜垫的制备方法,其特征在于,所述打孔聚乳酸薄膜的制备方法为:将PLA颗粒通过单螺杆流延机流延制备PLA薄膜,在薄膜上用刺孔机刺孔,刺孔直径为0.3-0.5mm,刺孔密度为6-8个孔/cm2。
5.一种抑菌、防震、吸潮的可降解食品保鲜垫,采用权利要求1-4中任一项方法制备得到。
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