CN114573883B - Preparation method of light-driven antibacterial corn starch film - Google Patents
Preparation method of light-driven antibacterial corn starch film Download PDFInfo
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- CN114573883B CN114573883B CN202210401781.XA CN202210401781A CN114573883B CN 114573883 B CN114573883 B CN 114573883B CN 202210401781 A CN202210401781 A CN 202210401781A CN 114573883 B CN114573883 B CN 114573883B
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- corn starch
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- erythrosine
- antibacterial
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- 229920002261 Corn starch Polymers 0.000 title claims abstract description 130
- 239000008120 corn starch Substances 0.000 title claims abstract description 130
- 230000000844 anti-bacterial effect Effects 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- RAGZEDHHTPQLAI-UHFFFAOYSA-L disodium;2',4',5',7'-tetraiodo-3-oxospiro[2-benzofuran-1,9'-xanthene]-3',6'-diolate Chemical compound [Na+].[Na+].O1C(=O)C2=CC=CC=C2C21C1=CC(I)=C([O-])C(I)=C1OC1=C(I)C([O-])=C(I)C=C21 RAGZEDHHTPQLAI-UHFFFAOYSA-L 0.000 claims abstract description 54
- 238000003756 stirring Methods 0.000 claims abstract description 16
- 239000011259 mixed solution Substances 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 11
- 239000004014 plasticizer Substances 0.000 claims abstract description 6
- 239000003623 enhancer Substances 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 238000005266 casting Methods 0.000 claims abstract description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical group C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 54
- PEDCQBHIVMGVHV-UHFFFAOYSA-N glycerol group Chemical group OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 48
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 31
- 238000000034 method Methods 0.000 claims description 14
- 235000013305 food Nutrition 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 7
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 230000003385 bacteriostatic effect Effects 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 2
- 241000191967 Staphylococcus aureus Species 0.000 abstract description 4
- 230000005284 excitation Effects 0.000 abstract description 2
- 231100000252 nontoxic Toxicity 0.000 abstract description 2
- 230000003000 nontoxic effect Effects 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 239000010408 film Substances 0.000 description 120
- 229940099112 cornstarch Drugs 0.000 description 110
- 239000000463 material Substances 0.000 description 17
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 14
- 239000000523 sample Substances 0.000 description 11
- 240000008042 Zea mays Species 0.000 description 9
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 9
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 9
- 235000005822 corn Nutrition 0.000 description 9
- 230000000694 effects Effects 0.000 description 9
- 238000005286 illumination Methods 0.000 description 9
- 239000000243 solution Substances 0.000 description 9
- 238000002474 experimental method Methods 0.000 description 8
- 239000012528 membrane Substances 0.000 description 8
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 7
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 description 6
- 238000005259 measurement Methods 0.000 description 6
- 230000008901 benefit Effects 0.000 description 5
- 239000003153 chemical reaction reagent Substances 0.000 description 5
- 238000004090 dissolution Methods 0.000 description 5
- -1 oxygen free radical Chemical class 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 4
- 238000002835 absorbance Methods 0.000 description 4
- 230000005540 biological transmission Effects 0.000 description 4
- 230000007423 decrease Effects 0.000 description 4
- 238000003760 magnetic stirring Methods 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- IINNWAYUJNWZRM-UHFFFAOYSA-L erythrosin B Chemical compound [Na+].[Na+].[O-]C(=O)C1=CC=CC=C1C1=C2C=C(I)C(=O)C(I)=C2OC2=C(I)C([O-])=C(I)C=C21 IINNWAYUJNWZRM-UHFFFAOYSA-L 0.000 description 3
- 229940011411 erythrosine Drugs 0.000 description 3
- 235000012732 erythrosine Nutrition 0.000 description 3
- 239000004174 erythrosine Substances 0.000 description 3
- 229960002885 histidine Drugs 0.000 description 3
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 230000003287 optical effect Effects 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- NLKNQRATVPKPDG-UHFFFAOYSA-M potassium iodide Chemical compound [K+].[I-] NLKNQRATVPKPDG-UHFFFAOYSA-M 0.000 description 3
- 150000003254 radicals Chemical class 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 239000000725 suspension Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 230000004888 barrier function Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000009920 food preservation Methods 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- TUJKJAMUKRIRHC-UHFFFAOYSA-N hydroxyl Chemical compound [OH] TUJKJAMUKRIRHC-UHFFFAOYSA-N 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 230000002779 inactivation Effects 0.000 description 2
- 230000003993 interaction Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 239000003504 photosensitizing agent Substances 0.000 description 2
- 239000012488 sample solution Substances 0.000 description 2
- 239000010409 thin film Substances 0.000 description 2
- 238000002834 transmittance Methods 0.000 description 2
- 230000004584 weight gain Effects 0.000 description 2
- 235000019786 weight gain Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 239000006142 Luria-Bertani Agar Substances 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- CMEWLCATCRTSGF-UHFFFAOYSA-N N,N-dimethyl-4-nitrosoaniline Chemical compound CN(C)C1=CC=C(N=O)C=C1 CMEWLCATCRTSGF-UHFFFAOYSA-N 0.000 description 1
- 239000002202 Polyethylene glycol Substances 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical class [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 229960000583 acetic acid Drugs 0.000 description 1
- 238000009456 active packaging Methods 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 239000012378 ammonium molybdate tetrahydrate Substances 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- FIXLYHHVMHXSCP-UHFFFAOYSA-H azane;dihydroxy(dioxo)molybdenum;trioxomolybdenum;tetrahydrate Chemical compound N.N.N.N.N.N.O.O.O.O.O=[Mo](=O)=O.O=[Mo](=O)=O.O=[Mo](=O)=O.O=[Mo](=O)=O.O[Mo](O)(=O)=O.O[Mo](O)(=O)=O.O[Mo](O)(=O)=O FIXLYHHVMHXSCP-UHFFFAOYSA-H 0.000 description 1
- 239000000022 bacteriostatic agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229920002988 biodegradable polymer Polymers 0.000 description 1
- 239000004621 biodegradable polymer Substances 0.000 description 1
- 229920001222 biopolymer Polymers 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 238000007385 chemical modification Methods 0.000 description 1
- 231100000481 chemical toxicant Toxicity 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 239000003431 cross linking reagent Substances 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 231100000135 cytotoxicity Toxicity 0.000 description 1
- 230000003013 cytotoxicity Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 229910001882 dioxygen Inorganic materials 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000007850 fluorescent dye Substances 0.000 description 1
- 239000000576 food coloring agent Substances 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 244000078673 foodborn pathogen Species 0.000 description 1
- 239000012362 glacial acetic acid Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 231100000053 low toxicity Toxicity 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 230000001404 mediated effect Effects 0.000 description 1
- 229920005615 natural polymer Polymers 0.000 description 1
- 231100000956 nontoxicity Toxicity 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 239000008363 phosphate buffer Substances 0.000 description 1
- 239000002504 physiological saline solution Substances 0.000 description 1
- 229920001223 polyethylene glycol Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 229920000136 polysorbate Polymers 0.000 description 1
- IWZKICVEHNUQTL-UHFFFAOYSA-M potassium hydrogen phthalate Chemical compound [K+].OC(=O)C1=CC=CC=C1C([O-])=O IWZKICVEHNUQTL-UHFFFAOYSA-M 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 238000004445 quantitative analysis Methods 0.000 description 1
- 239000002516 radical scavenger Substances 0.000 description 1
- 239000012744 reinforcing agent Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 235000015193 tomato juice Nutrition 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 229910021642 ultra pure water Inorganic materials 0.000 description 1
- 239000012498 ultrapure water Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 235000008924 yoghurt drink Nutrition 0.000 description 1
Classifications
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J5/00—Manufacture of articles or shaped materials containing macromolecular substances
- C08J5/18—Manufacture of films or sheets
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D65/00—Wrappers or flexible covers; Packaging materials of special type or form
- B65D65/38—Packaging materials of special type or form
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D65/00—Wrappers or flexible covers; Packaging materials of special type or form
- B65D65/38—Packaging materials of special type or form
- B65D65/46—Applications of disintegrable, dissolvable or edible materials
- B65D65/466—Bio- or photodegradable packaging materials
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J3/00—Processes of treating or compounding macromolecular substances
- C08J3/24—Crosslinking, e.g. vulcanising, of macromolecules
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2303/00—Characterised by the use of starch, amylose or amylopectin or of their derivatives or degradation products
- C08J2303/02—Starch; Degradation products thereof, e.g. dextrin
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K5/00—Use of organic ingredients
- C08K5/04—Oxygen-containing compounds
- C08K5/05—Alcohols; Metal alcoholates
- C08K5/053—Polyhydroxylic alcohols
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K5/00—Use of organic ingredients
- C08K5/04—Oxygen-containing compounds
- C08K5/09—Carboxylic acids; Metal salts thereof; Anhydrides thereof
- C08K5/092—Polycarboxylic acids
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K5/00—Use of organic ingredients
- C08K5/04—Oxygen-containing compounds
- C08K5/15—Heterocyclic compounds having oxygen in the ring
- C08K5/151—Heterocyclic compounds having oxygen in the ring having one oxygen atom in the ring
- C08K5/1545—Six-membered rings
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
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- Chemical & Material Sciences (AREA)
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- Mechanical Engineering (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Manufacturing & Machinery (AREA)
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- Life Sciences & Earth Sciences (AREA)
- Biodiversity & Conservation Biology (AREA)
- Compositions Of Macromolecular Compounds (AREA)
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Abstract
The invention discloses a preparation method of an erythrosine B-induced light-driven antibacterial corn starch film. Specifically, stirring and heating to completely gelatinize corn starch, adding a plasticizer, adding erythrosin B under a dark condition, adding a film enhancer, and uniformly stirring to obtain a mixed solution; casting the mixed solution on a flat plate, removing bubbles, and drying and stripping in an oven to obtain the film. According to the invention, corn starch and erythrosine B are used as key raw materials, so that a nontoxic, environment-friendly and stable antibacterial film can be prepared, and the antibacterial rate of staphylococcus aureus can reach 99.9999% in 60min of sunlight excitation.
Description
Technical Field
The invention belongs to the field of food packaging, and particularly relates to a preparation method of an optical driving antibacterial corn starch film.
Background
Today, the continuous development of socioeconomic cultures is pushing the change of people's food consumption habits, and consumers prefer fresh, safe and healthy food without preservatives, which has prompted the food industry to begin exploring novel and effective food preservation technologies that can extend the shelf life of the products [1]. In addition, biological spoilage caused by microbial contamination is one of the main causes of nearly one third of the losses of foods produced worldwide [2]. Therefore, in order to protect public health safety and avoid costly food recalls and wastage, the food packaging industry is becoming an emerging field with great commercial potential [3].
Biodegradable polymer films offer a new option for green active packaging. Because of the advantages of abundant resources, low cost, biocompatibility, non-toxicity, and reproducibility of biopolymers, such as polysaccharides, proteins, and lipids, have been attracting attention as thin film production materials [4]. Compared with other natural polymers, starch has the advantages of being renewable, biodegradable, abundant in resources and low in price [5]. However, starch films have some limitations, such as strong hydrophilicity and weak mechanical properties, but several methods have been proposed to overcome these disadvantages, including chemical modification of the starch molecules or the use of external plasticizers [6].
Erythrosine B is a chemically synthesized food colorant commonly used in confections, yogurt and soft drinks to make pink or red color. The research shows that the fluorescent dye can generate active oxygen free radicals after being excited by light, thereby achieving the antibacterial effect. The advantage of such an optically driven bacteriostasis is that it does not produce toxic chemicals, the only energy required is the light source, and the likelihood of causing microbial resistance is low due to its multi-target nature, and thus such a bacteriostasis method has been widely used in the medical field [7]. In recent years researchers have begun to try to apply erythrosine B as a photosensitizer to food substrates and have found that it can inactivate bacteria in planktonic and biofilm states after appropriate illumination [8,9].
The references are as follows:
[1]Cossu,M.,L.Ledda,and A.Cossu,Emerging trends in the photodynamic inactivation(PDI)applied to the food decontamination.Food Res Int,2021.144:p.110358；
[2]Food and Agriculture Organization(FAO).(2019).The State of Food and Agriculture 2019:Moving forward on food loss and waste reduction.FAO,Rome,Italy.https://doi.org/10.4060/CA6030EN；
[3]Flórez,M.,et al.,Chitosan for food packaging:Recent advances in active and intelligent films.Food Hydrocolloids,2022.124；
[4]Martins da Costa,J.C.,et al.,Development of biodegradable films based on purple yam starch/chitosan for food application.Heliyon,2020.6(4):p.e03718；
[5]Jha,P.,Effect of plasticizer and antimicrobial agents on functional properties of bionanocomposite films based on corn starch-chitosan for food packaging applications.Int J Biol Macromol,2020.160:p.571-582；
[6]Wang,B.,et al.,Physicochemical properties and antibacterial activity of corn starch-based films incorporated with Zanthoxylum bungeanum essential oil.Carbohydr Polym,2021.254:p.117314；
[7]Bistaffa,M.J.,et al.,Plasma membrane permeabilization to explain erythrosine B phototoxicity on in vitro breast cancer cell models.J Photochem Photobiol B,2021.223:p.112297；
[8]Cho Ga-Lam and H.Jae-Won,Erythrosine B(Red Dye No.3):Apotential photosensitizer for the photodynamic inactivation of foodborne pathogens in tomato juice.Journal of Food Safety,2020.40(4)；
[9]Silva,A.F.,et al.,Antimicrobial Photodynamic Inactivation Mediated by Rose Bengal and Erythrosine Is Effective in the Control of Food-Related Bacteria in Planktonic and Biofilm States.Molecules,2018.23(9)。
disclosure of Invention
The invention aims to: aiming at the defects of the prior art, the invention provides the light-driven antibacterial corn starch film and the preparation method thereof, solves the problems of weak mechanical property and high water sensitivity of the prior art of the corn starch film, and provides a new idea of green active antibacterial packaging.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows:
a preparation method of a light-driven antibacterial corn starch film comprises the following steps:
(1) Adding corn starch into water, stirring and heating the corn starch to completely gelatinize the corn starch to obtain gelatinized liquid;
(2) Adding a plasticizer into the gelatinized liquid obtained in the step (1), then adding erythrosin B powder under the light-shielding condition, uniformly stirring, then adding a film enhancer, and uniformly stirring again to obtain a mixed liquid;
(3) Casting the mixed solution obtained in the step (2) on a flat plate, slightly oscillating to remove bubbles, placing in an oven, drying in a dark place, and stripping the film from the flat plate after drying to obtain the corn starch film.
The obtained corn starch film is irradiated under a proper light source, so that the antibacterial effect can be generated.
Specifically, in the step (1), the mass concentration of the corn starch in water is 4-10%, preferably 6%, and then the corn starch is heated to 70-85 ℃, preferably 80 ℃. And maintained at that temperature for 15 to 30 minutes, preferably 20 minutes.
The plasticizer is any one of glycerol, sorbitol, polyethylene glycol, mannitol, maltitol or tween, and is preferably glycerol; the film enhancer is any one of citric acid, glacial acetic acid, malic acid or lactic acid, etc., preferably citric acid.
Specifically, in the step (2), the mass ratio of the glycerol to the corn starch is (0.1-0.5): 1, preferably 0.25:1.
Specifically, in the step (2), the mass ratio of the citric acid to the corn starch is (0.01-0.7): 1, preferably 0.07:1.
Specifically, in the step (2), the purity of the erythrosin B is more than or equal to 90%, and the dosage is 1-5% of the mass of the corn starch, preferably 4%.
Specifically, in the step (3), the temperature of the oven is 40-50 ℃, preferably 45 ℃. The drying time is about 5 to 10 hours, preferably 7 hours.
The light-driven antibacterial corn starch film prepared by the preparation method is also in the protection scope of the invention. Preferably, the method for inhibiting bacteria by optical driving comprises the following steps: the corn starch film is treated by using light source with the range of 500-550 nm and the irradiation time of 10-60 min.
The invention further claims the application of the light-driven antibacterial corn starch film in food packaging.
The invention adds erythrosine B into corn starch solution to prepare film, and irradiates, when the erythrosine B irradiates, the absorbed light energy is excited to become unstable excitation state, and generates active oxygen free radical with cytotoxicity after contacting with molecular oxygen, including singlet oxygen 1 O 2 ) Hydrogen peroxide (H) 2 O 2 ) Hydroxyl radical (-OH) and the like, thereby greatly improving the antibacterial performance of the corn starch film.
The beneficial effects are that: compared with the prior art, the invention has the following advantages:
(1) Corn starch and erythrosine B are used as raw materials to prepare a film which is nontoxic, environment-friendly and stable;
(2) The molecular property of the corn starch is improved by using citric acid as a cross-linking agent, so that the erythrosine B and the corn starch are tightly cross-linked, and the corn starch-erythrosine B film with good physical and chemical properties is prepared;
(3) Using erythrosine B as a photosensitive bacteriostatic agent, and preparing the corn starch-erythrosine B film with remarkable antibacterial effect by utilizing the characteristic that the erythrosine B is excited to generate active oxygen free radicals under proper illumination;
(4) The novel corn starch film can be used for food packaging, and further utilization of corn starch and erythrosine B in the food processing process is widened.
Drawings
The foregoing and/or other advantages of the invention will become more apparent from the following detailed description of the invention when taken in conjunction with the accompanying drawings and detailed description.
FIG. 1 is a graph showing the effect of corn starch films of different concentrations of erythrosine B in example 1;
FIG. 2 is a graph of water vapor transmission rate of cornstarch films of varying concentrations of erythrosine B in example 1;
FIG. 3 is a graph of moisture content of corn starch films of varying concentrations of erythrosine B in example 1;
FIG. 4 is a water solubility profile of corn starch films of varying concentrations of erythrosine B in example 1;
FIG. 5 is a graph of singlet oxygen generated by illuminating a cornstarch film at various times in example 1;
FIG. 6 is a graph of hydrogen peroxide generated by illuminating a cornstarch film for various times in example 1;
FIG. 7 is a graph of hydroxyl radicals generated by illumination of corn starch film for various times in example 1;
FIG. 8 is a graph showing the bacteriostatic effects of corn starch film on Staphylococcus aureus at various times of illumination in example 1.
Detailed Description
The invention will be better understood from the following examples.
In the following examples: corn starch was purchased from Shanghai source leaf biotechnology limited with a purity of 98%; erythrosine B is purchased from Shanghai Yuan leaf biotechnology Co., ltd, and the purity is more than or equal to 90%; glycerol was purchased from the company of the scientific company, cyLong; citric acid is purchased from national pharmaceutical group chemical reagent company, and the purity is more than or equal to 99.5%.
Example 1 influence of mass concentration of corn starch on physicochemical properties of corn starch film.
Preparing corn starch solution with a concentration of 4-10% (w/v), heating to 80deg.C under magnetic stirring, and maintaining for 20min to completely gelatinize corn starch. Adding glycerol according to 25% (w/w) of corn starch, adding erythrosine B with 4% (w/w) of corn starch, stirring uniformly, and finally adding citric acid with 7% (w/w) of corn starch, and stirring in dark place to obtain the corn starch-erythrosine B mixed solution.
Pouring a proper amount of mixed solution into a flat plate, slightly oscillating to remove bubbles, placing into a 45 ℃ oven, drying in a dark place for 7 hours, peeling the dried film from the flat plate, and placing into an environment of 25 ℃ and 50% RH in a dark place for 48 hours for standby.
A uniform and flat film was selected, cut into strips of 800mm by 20mm, and then measured for tensile strength and elongation at break using a texture analyzer (Rapid TA, shanghai Techno instruments, inc., china). The speed of the stretching probe is set to be 0.2mm s -1 . The test was repeated at least 3 times for each film.Tensile Strength (TS) and elongation at break (EB) were then calculated according to the following formulas.
Wherein F is the maximum tensile force (N) to which the film is subjected; s is the cross-sectional area (mm) of the film 2 )；L 1 Is the initial length (mm) of the film; l (L) 2 Is the length (mm) of the film when it stretches to break.
As proved by experimental determination, when the mass concentration of the corn starch is 4%, the tensile strength is 1.84+/-0.11 MPa, and the elongation at break is 139.81 +/-5.96%; when the mass concentration of the corn starch is 6%, the tensile strength of the corn starch is 2.23+/-0.08 MPa, and the elongation at break is 114.89 +/-6.38%; when the mass concentration of the corn starch is 8%, the tensile strength is 2.50+/-0.14 MPa, and the elongation at break is 74.9+/-5.91%. Therefore, in combination, when the mass concentration of corn starch is 6%, the physical and chemical properties of the film are optimal.
The thickness of the prepared erythrosine B-corn starch film is 0.17+/-0.04 mm, and the thickness of the film can be changed by properly adding/reducing the amount of pouring liquid in the step of pouring the film solution.
Example 2 effect of erythrosine B concentration on corn starch film.
A6% (w/v) corn starch solution was prepared and heated to 80℃with magnetic stirring for 20min to completely gelatinize the corn starch. Adding glycerol according to 25% (w/w) of corn starch, adding erythrosine B with 1-5% (w/w) of corn starch, stirring uniformly, and finally adding citric acid with 7% (w/w) of corn starch, and stirring in a dark place to obtain the corn starch-erythrosine B mixed solution.
Pouring a proper amount of mixed solution into a flat plate, slightly oscillating to remove bubbles, placing into a 45 ℃ oven, drying in a dark place for 7 hours, peeling the dried film from the flat plate, and placing into an environment of 25 ℃ and 50% RH in a dark place for 48 hours for standby. And finally, placing the obtained corn starch film under a proper light source (500-550 nm) for irradiation for 10-60 min. Corn starch film without erythrosine B was prepared as a control according to the above procedure.
FIG. 1 is a graph showing the effect of corn starch-erythrosine B edible films of different concentrations of erythrosine B. Wherein sample No. 1 is a corn starch film (CS) containing no erythrosin B; sample No. 2 is corn starch film (CS-EB 1%) with 1% erythrosine B added; sample No. 3 is corn starch film (CS-EB 2%) with 2% erythrosine B added; sample No. 4 is corn starch film with 3% erythrosine B added (CS-EB 3%); sample No. 5 is corn starch film (CS-EB 4%) with 4% erythrosine B added; sample No. 6 is corn starch film with 5% erythrosine B added (CS-EB 5%).
As can be seen from fig. 1, the higher the erythrosine B concentration, the darker the red color of the cornstarch film, and the gradually decreasing transparency.
Example 3 effect of glycerol addition on mechanical properties of cornstarch films.
A6% (w/v) corn starch solution was prepared and heated to 80℃by magnetic stirring and maintained for 20min to completely gelatinize the corn starch. According to the following steps: adding glycerol into corn starch with the ratio of 0.1:1, 0.25:1, 0.4:1 and 0.5:1 respectively, adding erythrosine B with the corn starch content of 4% (w/w), uniformly stirring, adding citric acid with the corn starch content of 7% (w/w), and uniformly stirring in a dark place to obtain a corn starch-erythrosine B mixed solution.
Pouring a proper amount of mixed solution into a flat plate, slightly vibrating to remove bubbles, drying in a 45 ℃ oven in a dark place for 7 hours, peeling the dried film from the flat plate, and placing in an environment of 25 ℃ and 50% RH in a dark place for 48 hours for standby.
As determined experimentally, it can be found that glycerol: when the corn starch ratio is 0.1:1, the tensile strength of the film is 2.34+/-0.12 MPa, and the elongation at break is 61.46+/-5.82%; glycerol: at a corn starch ratio of 0.25:1, the tensile strength of the film was 2.23.+ -. 0.13MPa, elongation at break was 114.89.+ -. 6.38%, glycerol: when the corn starch ratio is 0.4:1, the tensile strength of the film is 1.72+/-0.09 MPa, and the elongation at break is 129.2+/-7.79%; glycerol: when the corn starch ratio is 0.5:1, the tensile strength of the film is 1.34+/-0.08 MPa, and the elongation at break is 141.69 +/-6.88%. Taken together, glycerol: when the corn starch ratio is 0.25:1, the physical and chemical properties of the film are optimal.
Example 4 effect of citric acid content on mechanical properties of cornstarch film.
A6% (w/v) corn starch solution was prepared and heated to 80℃by magnetic stirring and maintained for 20min to completely gelatinize the corn starch. Adding glycerol according to 25% (w/w) of corn starch, adding erythrosine B with 4% (w/w) of corn starch, stirring uniformly, and finally adding citric acid with 1%,3%,5% and 7% (w/w) of corn starch respectively, and stirring in dark to obtain the corn starch-erythrosine B mixed solution.
Pouring a proper amount of mixed solution into a flat plate, slightly vibrating to remove bubbles, drying in a 45 ℃ oven in a dark place for 7 hours, peeling the dried film from the flat plate, and placing in an environment of 25 ℃ and 50% RH in a dark place for 48 hours for standby.
Through experimental detection, the color dissolution rate of the film is 3.27% when citric acid accounting for 1% of the mass of the corn starch is added; when citric acid accounting for 3% of the mass of the corn starch is added, the color dissolution rate of the film is 0.92%; when citric acid accounting for 5% of the mass of the corn starch is added, the color dissolution rate of the film is 0.23%; when citric acid accounting for 7% of the mass of the corn starch is added, the color dissolution rate of the film is less than 0.01%. Therefore, when citric acid accounting for 7% of the mass of the corn starch is added, the color dissolution rate of the prepared erythrosine B-corn starch film is the lowest.
Example 5 effect of different concentrations of erythrosine B on the water vapor transmission rate of cornstarch films.
Experimental materials: film material with a erythrosine B concentration of 4% in example 2; the method comprises the steps of carrying out a first treatment on the surface of the
The experimental method comprises the following steps: measurement of the water vapor transmittance (WVP) of the film; 1.0g of anhydrous calcium chloride particles were weighed and added to a bottle having a diameter of 50mm, a height of 30mm and a known bottle opening area (0.5026X 10) -4 m 2 ) (0% relative humidity, room temperature 20 ℃ C., water vapor pressure 0 kPa). The flat, hole-free film was covered over the cup opening and weighed. The glass was placed in a desiccator containing saturated sodium chloride solution (relative humidity 100%The method comprises the steps of carrying out a first treatment on the surface of the Temperature 20 ℃, water vapor pressure 2.337 kPa). The cups were weighed every 2 hours until equilibrium (weight gain<0.01%) and 3 replicates per group. The water vapor transmission rate (WVP) is obtained from the following formula:
wherein WVP is the water vapor transmittance (g/(ms.Pa)); Δm (g) refers to the weight gain of the glass over time Δt(s); l refers to the thickness (mm) of the film; a indicates the exposed membrane area (m 2 ) The method comprises the steps of carrying out a first treatment on the surface of the Δp refers to the difference in water vapor pressure (Pa) between the inside and outside of the membrane.
The Water Vapor Permeability (WVP) reflects the water vapor barrier properties of the film. The lower the WVP, the better the water vapor barrier properties of the film, the more advantageous it is to extend the shelf life of the food product, but starch-based films generally exhibit a relatively higher WVP.
As can be seen from fig. 2, the addition of different concentrations of erythrosine B increases the water vapor transmission rate of the membrane to some extent, but as the erythrosine B concentration increases, the WVP gradually decreases, possibly due to the interpenetration of erythrosine B molecules in the membrane matrix, resulting in denser membrane molecules and more tortuous water vapor transfer paths, ultimately resulting in a decrease in the rate of water molecules passing through the membrane.
Example 6 effect of different concentrations of erythrosine B on the moisture content of corn starch film.
Experimental materials: film material with a erythrosine B concentration of 4% in example 2;
the experimental method comprises the following steps: measurement of the Moisture Content (MC) of the film; accurately weighing the initial weight of the film sample (M 1 ) The samples were then dried in an oven at 105℃for 24 hours and weighed periodically until a constant weight (M is reached 2 ). The moisture content of the film was calculated according to the formula:
the moisture content of all film samples is shown in figure 3. The control film was significantly different from the film with different concentrations of erythrosine B added (P < 0.05). Due to the interaction between erythrosine B and corn starch hydroxyl groups, the interaction between corn starch hydroxyl groups and water tends to be weakened, resulting in a reduced moisture content of the corn starch-erythrosine B composite film.
Example 7 effect of varying concentrations of erythrosine B on the water solubility of corn starch film.
Experimental materials: film material with a erythrosine B concentration of 4% in example 2;
the experimental method comprises the following steps: measurement of Water Solubility (WS) of the membrane; the film samples were dried in an oven at 105℃for 24h and periodically weighed until a constant weight (M was reached 2 ). The film was then immersed in 10ml of distilled water and gently shaken on a shaker at 25℃for 12h. After filtering off the excess water, it was dried again in an oven at 105℃to achieve a constant weight (M 3 ). The water solubility is calculated according to the formula:
water solubility is an important property of film-forming materials. The integrity and water resistance of the film becomes very important, especially when the film material is used in high moisture food packaging. As can be seen from fig. 4, the solubility of the film decreases significantly (P < 0.05) with increasing erythrosine B concentration. This may be due to the addition of erythrosine B to make the film structure denser or to reduce the available hydroxyl groups of the corn starch, resulting in an increase in water insolubility.
Example 8 light-driving test of cornstarch film.
Experimental materials: film material with a erythrosine B concentration of 4% in example 2;
the experimental method comprises the following steps: singlet oxygen generated by corn starch film under illumination 1 O 2 ) Is a measurement of (2); p-NDA (50 μm) and L-histidine (0.01M) were dissolved in 0.01M phosphate buffer (ph=7.35). Immersing corn starch films (10 mg) in the prepared solution (10 mL), then exposing them to 400-800nm LED panel (10W) for a period of time (10, 20, 30, 40, 50, 60 min), then standingI.e. its absorbance at 440nm was measured. The amount of singlet oxygen produced by the film was obtained by the difference in p-NDA consumption between the system with and without L-histidine addition. Singlet oxygen production was determined by bleaching of p-NDA in the presence of L-histidine and was measured as a percentage of absorbance decrease at 440 nm.
As can be seen from fig. 5, the amount of singlet oxygen generated by the corn starch film under light increases with the increase of light irradiation time. The blank film contained citric acid as a reinforcing agent, which caused a slight fluctuation in absorbance, but reached a peak value at about 10min, and was not significantly changed.
Example 9 study of the amount of hydrogen peroxide generated by cornstarch film under light.
Experimental materials: film material with a erythrosine B concentration of 4% in example 2;
the experimental method comprises the following steps: detection of hydrogen peroxide (H) generated by corn starch film under illumination by indirect quantitative method 2 O 2 ) Is a measurement of (2); potassium iodide (66 g/L), ammonium molybdate tetrahydrate (0.2 g/L) and sodium hydroxide (2 g/L) were dissolved in ultrapure water to obtain reagent A. Potassium hydrogen phthalate (20 g/L) was dissolved in water to give reagent B. The prepared cornstarch films (10 mg) were immersed in 10mL of water, and then they were placed under an LED panel (10W) of 400-800nm for various times (10, 20, 30, 40, 50, 60 min). Every 10 minutes, 1mL of the sample solution was extracted and mixed with 1mL of reagent A and 1mL of reagent B, and the mixture was then vigorously vortexed for 10 seconds. The mixture was then left in a dark environment for 5 minutes to react well. The concentration of hydrogen peroxide formed in the sample solution can be determined by measuring the absorbance at 351nm and by combining the hydrogen peroxide with the OD 351 Standard curves between them.
As can be seen from FIG. 6, the amount of hydrogen peroxide generated by the cornstarch film under light reaches a peak value of 25.3. Mu.g/g at 40-50 min. And then slightly lowered.
Example 10 study of the amount of hydroxyl radicals generated by corn starch film under light.
Experimental materials: film material with a erythrosine B concentration of 4% in example 2;
the experimental method comprises the following steps: measurement of hydroxyl radical (·oh) generated by corn starch film under illumination; the hydroxyl radicals produced were quantitatively measured by N, N-dimethyl-p-nitrosoaniline (p-NDA), which is a radical scavenger that immediately quenches the radicals formed. A D65 LED panel (10W) is provided to provide illumination. The irradiation distance between the LED and the test sample was 10cm. Corn starch-erythrosine B film (10 mg) was immersed in 10mL of 50 μ M p-NDA solution and then exposed to irradiation for various times (10, 20, 30, 40, 50, 60 min). The decomposition of p-NDA is measured photometrically by referring to the absorption intensity at 440 nm. Thin film but light protected p-NDA was added as a control. The amount of OH produced by the film can be quantitatively calculated from the specific stoichiometry between OH and ΔOD 440.
As can be seen from FIG. 7, the amount of hydroxyl radicals generated by the corn starch film under light reaches a peak value of 73.16 mug/g when the corn starch film is irradiated for about 10min, and no significant change occurs after the corn starch film is irradiated for about 10 min.
Example 11 determination of the light-driven bacteriostatic effect of cornstarch film.
Experimental materials: film material with a erythrosine B concentration of 4% in example 2;
the experimental method comprises the following steps: the bacteriostatic effect of the corn starch film under different illumination time is measured by a plate counting method. 10 mu L of the mixture was concentrated to 1X 10 7 The CFU/mL staphylococcus aureus suspension was dropped onto the surface of a corn starch film of 1.2X1.2 cm in size. The sample is then subjected to light irradiation in a sterile dark environment for 10-60 min. Every 10 minutes, the sample was immersed in 990. Mu.L of 0.85% physiological saline and vigorously vortexed for 1 minute to collect bacteria on the membrane. The harvested bacterial suspension is then serially diluted 10 2 、10 4 And 10 5 Then 100 mu L of bacterial suspension is coated on an LB agar plate, and the plate is placed in an incubator at 37+/-1 ℃ for culturing for 24 hours in an inverted mode, and then the plate count with the colony count of 30-300 CFU is selected.
The results of the bacteriostasis experiments are shown in figure 8, and the irradiated corn starch film has obvious bacteriostasis effect on staphylococcus aureus.
Therefore, the corn starch film prepared by the method provided by the invention has the characteristics of simplicity in operation, low cost, capability of greatly improving the physicochemical property and antibacterial property of the film, low toxicity, environment friendliness, high edible safety and the like, and can be applied to food preservation.
The invention provides a thought and a method for preparing an optical drive antibacterial corn starch film, and the method and the way for realizing the technical scheme are more than the preferred embodiment of the invention, and it should be pointed out that a plurality of improvements and modifications can be made by one of ordinary skill in the art without departing from the principle of the invention, and the improvements and modifications are also considered as the protection scope of the invention. The components not explicitly described in this embodiment can be implemented by using the prior art.
Claims (5)
1. The preparation method of the light-driven antibacterial corn starch film is characterized by comprising the following steps of:
(1) Adding corn starch into water, stirring and heating the corn starch to completely gelatinize the corn starch to obtain gelatinized liquid;
(2) Adding a plasticizer into the gelatinized liquid obtained in the step (1), then adding erythrosine B powder under the light-shielding condition, uniformly stirring, then adding a film enhancer, and uniformly stirring again to obtain a mixed liquid, wherein the dosage of the erythrosine B is 1-5% of the mass of the corn starch;
(3) Casting the mixed solution obtained in the step (2) on a flat plate, slightly oscillating to remove bubbles, placing the flat plate in an oven for light-shielding drying, and peeling the film from the flat plate after drying to obtain the corn starch film;
in the step (1), the mass concentration of the corn starch in water is 4-10%, then the corn starch is heated to 70-85 ℃, and the corn starch is continuously heated at the temperature for 15-30 min; the plasticizer is glycerol, and the mass ratio of the glycerol to the corn starch is (0.1-0.5): 1; the film enhancer is citric acid, and the mass ratio of the citric acid to the corn starch is (0.01-0.07) 1.
2. The method for preparing a light-driven antibacterial corn starch film according to claim 1, wherein in the step (3), the temperature of the oven is 40-50 ℃, and the drying time is about 5-10 hours.
3. The light-driven antibacterial corn starch film prepared by the preparation method of any one of claims 1-2.
4. The light-driven antibacterial method for the light-driven antibacterial corn starch film according to claim 3, wherein the corn starch film is irradiated under a proper light source, and a full-fluorescent lamp with a light source of 400-800nm is used for 10-60 min.
5. Use of the light-driven bacteriostatic corn starch film according to claim 3 in food packaging.
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