CN115198559A - Preparation method of antibacterial active paper for food packaging - Google Patents
Preparation method of antibacterial active paper for food packaging Download PDFInfo
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- CN115198559A CN115198559A CN202110380601.XA CN202110380601A CN115198559A CN 115198559 A CN115198559 A CN 115198559A CN 202110380601 A CN202110380601 A CN 202110380601A CN 115198559 A CN115198559 A CN 115198559A
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- 230000000844 anti-bacterial effect Effects 0.000 title claims abstract description 113
- 235000013305 food Nutrition 0.000 title claims abstract description 42
- 238000004806 packaging method and process Methods 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000011248 coating agent Substances 0.000 claims abstract description 66
- 238000000576 coating method Methods 0.000 claims abstract description 66
- 239000000341 volatile oil Substances 0.000 claims abstract description 55
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 50
- 239000000839 emulsion Substances 0.000 claims abstract description 49
- 239000000463 material Substances 0.000 claims abstract description 49
- 239000002131 composite material Substances 0.000 claims abstract description 48
- HPTYUNKZVDYXLP-UHFFFAOYSA-N aluminum;trihydroxy(trihydroxysilyloxy)silane;hydrate Chemical compound O.[Al].[Al].O[Si](O)(O)O[Si](O)(O)O HPTYUNKZVDYXLP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 229910052621 halloysite Inorganic materials 0.000 claims abstract description 32
- 229920001661 Chitosan Polymers 0.000 claims abstract description 22
- 239000002071 nanotube Substances 0.000 claims abstract description 15
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- 239000011259 mixed solution Substances 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 11
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 239000012153 distilled water Substances 0.000 claims abstract description 5
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- 238000000034 method Methods 0.000 claims abstract 6
- 239000010410 layer Substances 0.000 claims description 35
- 239000000243 solution Substances 0.000 claims description 12
- 241000196324 Embryophyta Species 0.000 claims description 10
- 239000002356 single layer Substances 0.000 claims description 8
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 6
- 235000017803 cinnamon Nutrition 0.000 claims description 6
- 230000006196 deacetylation Effects 0.000 claims description 4
- 238000003381 deacetylation reaction Methods 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 239000000758 substrate Substances 0.000 claims description 4
- 235000013628 Lantana involucrata Nutrition 0.000 claims description 2
- 235000006677 Monarda citriodora ssp. austromontana Nutrition 0.000 claims description 2
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- 230000008901 benefit Effects 0.000 abstract description 4
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- 238000003672 processing method Methods 0.000 abstract 1
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- 230000000052 comparative effect Effects 0.000 description 8
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- 241000228143 Penicillium Species 0.000 description 5
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- 238000010586 diagram Methods 0.000 description 2
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- 239000002994 raw material Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 241000223602 Alternaria alternata Species 0.000 description 1
- 235000010676 Ocimum basilicum Nutrition 0.000 description 1
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- 238000009395 breeding Methods 0.000 description 1
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- NLYAJNPCOHFWQQ-UHFFFAOYSA-N kaolin Chemical compound O.O.O=[Al]O[Si](=O)O[Si](=O)O[Al]=O NLYAJNPCOHFWQQ-UHFFFAOYSA-N 0.000 description 1
- 229910052622 kaolinite Inorganic materials 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
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- 238000011068 loading method Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
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- 239000002114 nanocomposite Substances 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
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- 229920003023 plastic Polymers 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920002451 polyvinyl alcohol Polymers 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000013268 sustained release Methods 0.000 description 1
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Images
Classifications
-
- D—TEXTILES; PAPER
- D21—PAPER-MAKING; PRODUCTION OF CELLULOSE
- D21H—PULP COMPOSITIONS; PREPARATION THEREOF NOT COVERED BY SUBCLASSES D21C OR D21D; IMPREGNATING OR COATING OF PAPER; TREATMENT OF FINISHED PAPER NOT COVERED BY CLASS B31 OR SUBCLASS D21G; PAPER NOT OTHERWISE PROVIDED FOR
- D21H19/00—Coated paper; Coating material
- D21H19/36—Coatings with pigments
- D21H19/38—Coatings with pigments characterised by the pigments
- D21H19/40—Coatings with pigments characterised by the pigments siliceous, e.g. clays
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B31—MAKING ARTICLES OF PAPER, CARDBOARD OR MATERIAL WORKED IN A MANNER ANALOGOUS TO PAPER; WORKING PAPER, CARDBOARD OR MATERIAL WORKED IN A MANNER ANALOGOUS TO PAPER
- B31F—MECHANICAL WORKING OR DEFORMATION OF PAPER, CARDBOARD OR MATERIAL WORKED IN A MANNER ANALOGOUS TO PAPER
- B31F5/00—Attaching together sheets, strips or webs; Reinforcing edges
- B31F5/04—Attaching together sheets, strips or webs; Reinforcing edges by exclusive use of adhesives
-
- D—TEXTILES; PAPER
- D21—PAPER-MAKING; PRODUCTION OF CELLULOSE
- D21H—PULP COMPOSITIONS; PREPARATION THEREOF NOT COVERED BY SUBCLASSES D21C OR D21D; IMPREGNATING OR COATING OF PAPER; TREATMENT OF FINISHED PAPER NOT COVERED BY CLASS B31 OR SUBCLASS D21G; PAPER NOT OTHERWISE PROVIDED FOR
- D21H19/00—Coated paper; Coating material
- D21H19/36—Coatings with pigments
- D21H19/44—Coatings with pigments characterised by the other ingredients, e.g. the binder or dispersing agent
-
- D—TEXTILES; PAPER
- D21—PAPER-MAKING; PRODUCTION OF CELLULOSE
- D21H—PULP COMPOSITIONS; PREPARATION THEREOF NOT COVERED BY SUBCLASSES D21C OR D21D; IMPREGNATING OR COATING OF PAPER; TREATMENT OF FINISHED PAPER NOT COVERED BY CLASS B31 OR SUBCLASS D21G; PAPER NOT OTHERWISE PROVIDED FOR
- D21H19/00—Coated paper; Coating material
- D21H19/36—Coatings with pigments
- D21H19/44—Coatings with pigments characterised by the other ingredients, e.g. the binder or dispersing agent
- D21H19/46—Non-macromolecular organic compounds
-
- D—TEXTILES; PAPER
- D21—PAPER-MAKING; PRODUCTION OF CELLULOSE
- D21H—PULP COMPOSITIONS; PREPARATION THEREOF NOT COVERED BY SUBCLASSES D21C OR D21D; IMPREGNATING OR COATING OF PAPER; TREATMENT OF FINISHED PAPER NOT COVERED BY CLASS B31 OR SUBCLASS D21G; PAPER NOT OTHERWISE PROVIDED FOR
- D21H19/00—Coated paper; Coating material
- D21H19/80—Paper comprising more than one coating
- D21H19/82—Paper comprising more than one coating superposed
- D21H19/822—Paper comprising more than one coating superposed two superposed coatings, both being pigmented
-
- D—TEXTILES; PAPER
- D21—PAPER-MAKING; PRODUCTION OF CELLULOSE
- D21H—PULP COMPOSITIONS; PREPARATION THEREOF NOT COVERED BY SUBCLASSES D21C OR D21D; IMPREGNATING OR COATING OF PAPER; TREATMENT OF FINISHED PAPER NOT COVERED BY CLASS B31 OR SUBCLASS D21G; PAPER NOT OTHERWISE PROVIDED FOR
- D21H21/00—Non-fibrous material added to the pulp, characterised by its function, form or properties; Paper-impregnating or coating material, characterised by its function, form or properties
- D21H21/14—Non-fibrous material added to the pulp, characterised by its function, form or properties; Paper-impregnating or coating material, characterised by its function, form or properties characterised by function or properties in or on the paper
- D21H21/40—Agents facilitating proof of genuineness or preventing fraudulent alteration, e.g. for security paper
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Dispersion Chemistry (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mechanical Engineering (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention provides a preparation method of antibacterial active paper for food packaging, which comprises the following steps: dissolving chitosan and glycerin in distilled water at 60-90 deg.c; mixing the halloysite nanotubes and natural plant essential oil according to the proportion of 1: 1-1: 5, uniformly stirring, grinding and dispersing; mixing the halloysite nanotube-essential oil mixture and the chitosan-glycerol mixed solution according to a ratio to prepare a composite antibacterial emulsion for base material coating/outer layer coating; coating the composite antibacterial emulsion for coating the base material on the raw paper base material for food packaging, drying for 1-3 min at 40-70 ℃, and then coating the composite antibacterial emulsion for coating the outer layer; and after the antibacterial emulsion coating is dried, pasting a layer of paper base material processed with micropores to obtain the antibacterial active paper. The antibacterial active paper for food packaging prepared by the method provided by the invention has the advantages of simple processing method, good antibacterial effect, small risk of directly transferring the antibacterial agent to food, capability of effectively prolonging the shelf life of the food and the like.
Description
Technical Field
The invention belongs to the field of packaging materials, relates to a preparation method of antibacterial paper, and particularly relates to a preparation method of antibacterial active paper for food packaging.
Background
Along with the improvement of the life quality of people, more attention is paid to the nutrient substances needed to be taken by people. People have a greater demand for fresh fruits and vegetables, and the fruits and vegetables are easy to rot and deteriorate due to the breeding of microorganisms. Due to the influence of factors such as regionality, preservation technology, transportation and the like, the rot of fresh fruits and vegetables in China is serious, the circulation rot rate is about 25-30%, and the fruit and vegetable rot rate in developed countries is only about 1.7-5% every year.
In order to solve the problem of rottenness of fresh foods such as fruits, vegetables and the like, chemical preservatives are adopted to treat the fresh foods currently, and the long-term use of the chemical preservatives to treat the fresh foods has certain harm to human health. Some researches in recent years show that the natural plant essential oil has the advantages of high safety, small side effect, good bacteriostatic broad spectrum and the like compared with the existing chemical preservative. The paper base material is used as a renewable resource, and the essential oil are combined to prepare the antibacterial paper, so that the antibacterial paper has a good application prospect. The research of the prior literature shows that the thyme-clove basil essential oil is combined with polyvinyl alcohol and coated on the surface of paper to prepare the antibacterial paper, and the fresh-keeping effect of the antibacterial paper on strawberries is researched. When the volume fraction of the essential oil in the antibacterial paper coating liquid is 4%, the sensory quality of the strawberries is reduced quickly, mainly because the whitening phenomenon appears on the surfaces of the strawberries contacted with the antibacterial paper, which shows that the antibacterial paper has certain irritation to the surfaces of the strawberries and generates the phytotoxicity phenomenon. How to develop green antibacterial active paper with strong antibacterial effect, lasting slow-release effect and no side effect on the surface of fresh food becomes a problem to be solved urgently at present.
Halloysite nanotubes are a natural kaolinite hydrate, mainly composed of hollow, submicron-sized tubular structures, and have abundant yields in many countries such as china, the united states, france, and the like. Due to the hollow tubular structure, the halloysite nanotube is widely applied to the fields of nano composite materials, drug sustained release and the like at present. At present, no document and intellectual property right about using the halloysite nanotube to realize the slow release of the plant essential oil and using the halloysite nanotube as a slow release base material to prepare the antibacterial paper are reported. In addition, the negative effects of essential oil antibacterial paper due to the migration of the agent have not been solved.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides the preparation method of the antibacterial active paper for food packaging, which has the advantages of simplicity, good slow release effect, small migration risk of essential oil, capability of effectively prolonging the shelf life of food and the like.
In order to solve the technical problems, the invention adopts the technical scheme that:
the invention relates to a preparation method of antibacterial active paper for food packaging, which comprises the steps of respectively preparing composite antibacterial emulsion for coating a base material and composite antibacterial emulsion for coating an outer layer by using water-soluble chitosan as a coating base material, glycerol as a plasticizer, natural plant essential oil as a bacteriostatic agent and halloysite nanotube hollow structure characteristics as an essential oil adsorption slow-release material, sequentially coating the composite antibacterial emulsion and the composite antibacterial emulsion on food packaging base paper, and sticking a layer of paper base material processed with micropores to prepare the antibacterial active paper for food packaging.
The preparation method comprises the following steps:
dissolving chitosan by using distilled water at 60-90 ℃ to prepare a chitosan solution with the mass percent of 3-6%, adding a certain amount of glycerol into the chitosan solution to ensure that the mass percent of the glycerol in the solution is 1-3%, uniformly stirring to prepare a chitosan-glycerol mixed solution, and sealing the chitosan-glycerol mixed solution in a water bath environment at 40-60 ℃ for later use;
step two, mixing a certain amount of halloysite nanotubes and natural plant essential oil according to the proportion of 1: 1-1: 5, fully and uniformly stirring, grinding and dispersing to obtain a halloysite nanotube-essential oil mixture;
and step three, adding the halloysite nanotube-essential oil mixture prepared in the step two into the chitosan-glycerol mixed solution prepared in the step one according to a certain proportion, and homogenizing for 1-3 min by adopting a homogenizer to prepare the halloysite nanotube-essential oil-chitosan-glycerol composite antibacterial emulsion (composite antibacterial emulsion). By adjusting the using amount of the halloysite nanotube-essential oil mixture, the composite antibacterial emulsion for substrate coating and the composite antibacterial emulsion for outer layer coating are respectively prepared.
Coating the composite antibacterial emulsion for coating the base material on a base paper base material for food packaging, fixing the base material during coating, and drying for 1-3 min at 40-70 ℃ to obtain single-layer coated antibacterial paper;
coating the composite antibacterial emulsion for outer layer coating on the surface of the single-layer coated antibacterial paper prepared in the fourth step, fixing, and drying at 40-70 ℃ for 1-3 min to obtain double-layer coated antibacterial paper;
step six, pasting a layer of paper base material processed with micropores on the surface of the double-layer coated antibacterial paper prepared in the step five to prepare the antibacterial active paper for food packaging.
Preferably, in the first step, the chitosan is water-soluble chitosan, and the deacetylation degree is 90% or more.
Preferably, in the second step, the adopted halloysite nanotubes have the outer diameter of 30-80 nm, the inner diameter of 15-20 nm and the length of 100-1500 nm.
Preferably, in the second step, the adopted plant essential oil is one of cinnamon essential oil, thyme essential oil and oregano essential oil.
Preferably, in the third step, the concentration of the essential oil in the composite antibacterial emulsion for coating the base material is 3-6% by mass, and the concentration of the essential oil in the composite antibacterial emulsion for coating the outer layer is 2-4% by mass;
preferably, in the sixth step, the pore diameter of the micropores of the paper-based material is 0.1-3 mm, and the pitch is 3-10 mm.
The beneficial effects of the invention are:
(1) The unique tubular hollow internal structure of the halloysite nanotube is used for adsorbing and loading essential oil, so that the slow release characteristic of the plant essential oil in the antibacterial coating of the active paper can be effectively improved;
(2) By sticking a layer of paper base material with micropores on the surface of the antibacterial paper, the negative effect caused by the migration of the medicament on the surface of the essential oil antibacterial paper can be effectively reduced;
(3) The concentration of the essential oil in the composite antibacterial emulsion for coating the base material and the concentration of the essential oil in the composite antibacterial emulsion for coating the outer layer can be controlled, so that the phenomenon that the concentration of the essential oil on the surface layer is too high and the essential oil is released too fast can be avoided, and the bacteriostatic effect can be provided for a relatively long time.
Drawings
Fig. 1 is a schematic structural diagram of an antibacterial active paper for food packaging.
FIG. 2 is a graph showing the antibacterial effects of examples 1 and 2 of the present invention.
Detailed Description
The present invention will be further described with reference to the following specific embodiments and the accompanying drawings, and the scope of the present invention is not limited to the following specific embodiments.
Example 1
The antibacterial active paper for food packaging is prepared by taking water-soluble chitosan as a coating base material, glycerol as a plasticizer, cinnamon plant essential oil as a bacteriostatic agent and halloysite nanotube hollow structure characteristics as an essential oil adsorption slow-release material, preparing a composite antibacterial emulsion for base material coating and a composite antibacterial emulsion for outer layer coating, sequentially coating the composite antibacterial emulsion and the outer layer coating on food packaging base paper and pasting a layer of microporous paper base material. The structure schematic diagram of the antibacterial active paper for food packaging is shown in fig. 1, wherein 01 is a food packaging base paper base material, 02 is a base material antibacterial coating, 03 is an outer layer antibacterial coating, and 04 is a surface microporous paper base material.
The preparation method of the antibacterial active paper for food packaging comprises the following steps:
dissolving chitosan (water-soluble chitosan, the deacetylation degree of which is 90% or more) in distilled water at 90 ℃ to prepare a chitosan solution with the mass percent of 5%, adding a certain amount of glycerol into the chitosan solution to enable the mass percent of the glycerol in the solution to be 2%, uniformly stirring to prepare a chitosan-glycerol mixed solution, and placing the mixed solution in a water bath environment at 60 ℃ for sealing for later use;
step two, mixing a certain amount of halloysite nanotubes (with the outer diameter of 30-70 nm, the inner diameter of the tube of 15-20 nm and the length of 100-1000 nm) and cinnamon essential oil according to the proportion of 1: 2, fully and uniformly stirring, grinding and dispersing to obtain a halloysite nanotube-essential oil mixture;
and step three, adding the halloysite nanotube-essential oil mixture prepared in the step two into the chitosan-glycerol mixed solution prepared in the step one according to a certain proportion, and homogenizing for 3min by adopting a homogenizer to prepare the halloysite nanotube-essential oil-chitosan-glycerol composite antibacterial emulsion (composite antibacterial emulsion). By adjusting the using amount of the halloysite nanotube-essential oil mixture, the composite antibacterial emulsion for coating the substrate and the composite antibacterial emulsion for coating the outer layer are respectively prepared. Wherein, the concentration of the essential oil in the composite antibacterial emulsion for coating the base material is 5 percent by mass, and the concentration of the essential oil in the composite antibacterial emulsion for coating the outer layer is 3 percent by mass;
coating the composite antibacterial emulsion for coating the base material on a base paper base material for food packaging, fixing the base material during coating, and drying at 60 ℃ for 3min to obtain single-layer coated antibacterial paper;
step five, coating the composite antibacterial emulsion for outer layer coating on the surface of the single-layer coated antibacterial paper prepared in the step four, fixing, and drying at 60 ℃ for 3min to prepare double-layer coated antibacterial paper;
step six, pasting a layer of paper base material processed with micropores with the diameter of 3mm on the surface of the double-layer coated antibacterial paper prepared in the step five, wherein the hole distance is 0.8-1 cm, and thus obtaining the antibacterial active paper for food packaging.
FIG. 2 shows the bacteriostatic effect of the antibacterial active paper for food packaging on common rot fungi penicillium, alternaria and rhizopus in fruits and vegetables. Wherein, fig. 2-a, fig. 2-d, fig. 2-g are photographs of blank control groups of penicillium, alternaria and rhizopus respectively, fig. 2-b, fig. 2-e, fig. 2-h are photographs of the bacteriostatic effect of example 1 on penicillium, alternaria and rhizopus 48h respectively.
Example 2
The antibacterial active paper for food packaging is prepared by taking water-soluble chitosan coating base material, glycerol as a plasticizer, cinnamon plant essential oil as a bacteriostatic agent and halloysite nanotube hollow structure characteristics as an essential oil adsorption slow-release material, preparing composite antibacterial emulsion for base material coating and composite antibacterial emulsion for outer layer coating, sequentially coating the composite antibacterial emulsion for base material coating and the composite antibacterial emulsion for outer layer coating on food packaging base paper, and adhering a layer of microporous paper base material.
The preparation method of the antibacterial active paper for food packaging comprises the following steps:
dissolving chitosan (water-soluble chitosan, the deacetylation degree of which is 90% or more) with distilled water at 90 ℃ to prepare a chitosan solution with the mass percent of 4%, adding a certain amount of glycerol into the chitosan solution to enable the mass percent of the glycerol in the solution to be 2%, uniformly stirring to prepare a chitosan-glycerol mixed solution, and sealing in a water bath environment at 60 ℃ for later use;
step two, mixing a certain amount of halloysite nanotubes (with the outer diameter of 30-70 nm, the inner diameter of the tube of 15-20 nm and the length of 100-1000 nm) and cinnamon essential oil according to the proportion of 1: 2, fully and uniformly stirring, grinding and dispersing to obtain a halloysite nanotube-essential oil mixture;
and step three, adding the halloysite nanotube-essential oil mixture prepared in the step two into the chitosan-glycerol mixed solution prepared in the step one according to a certain proportion, and homogenizing for 3min by adopting a homogenizer to prepare the halloysite nanotube-essential oil-chitosan-glycerol composite antibacterial emulsion (composite antibacterial emulsion). By adjusting the using amount of the halloysite nanotube-essential oil mixture, the composite antibacterial emulsion for substrate coating and the composite antibacterial emulsion for outer layer coating are respectively prepared. Wherein, the concentration of the essential oil in the composite antibacterial emulsion for coating the base material is 5 percent by mass, and the concentration of the essential oil in the composite antibacterial emulsion for coating the outer layer is 4 percent by mass;
step four, coating the composite antibacterial emulsion for coating the base material on a base paper base material for food packaging, fixing the base material during coating, and drying for 3min at the temperature of 60 ℃ to obtain single-layer coated antibacterial paper;
coating the composite antibacterial emulsion for outer layer coating on the surface of the single-layer coated antibacterial paper prepared in the fourth step, fixing and drying; drying at 60 deg.C for 3min to obtain double-layer coated antibacterial paper;
step six, pasting a layer of paper-based material processed with micropores with the diameter of 3mm on the surface of the double-layer coated antibacterial paper prepared in the step five, wherein the hole pitch is 0.8-1 cm, and thus obtaining the antibacterial active paper for food packaging.
FIG. 2 shows the bacteriostatic effect of the antibacterial active paper for food packaging on common rot fungi penicillium, alternaria and rhizopus in fruits and vegetables. Wherein, the pictures of the bacteriostasis effect of the penicillium, the alternaria alternate and the rhizopus for 48 hours in the embodiment 2 are respectively shown in the figures 2-c, 2-f and 2-i.
Comparative example 1
The 04 surface layer microporous paper base material in example 1 was removed, and the remaining raw materials and preparation process were unchanged.
Comparative example 2
The 04 surface layer microporous paper base material in example 2 was removed, and the remaining raw materials and preparation process were unchanged.
The antibacterial preservative paper of the embodiment 1, the embodiment 2, the comparative example 1 and the comparative example 2 is respectively arranged at the bottom of a PP plastic tray filled with strawberries, the parts of the strawberries, which are contacted with the comparative example 1 and the comparative example 2, generate a certain degree of phytotoxicity (the contacted parts are whitened and rotten quickly), and the parts of the strawberries, which are contacted with the embodiment 1 and the embodiment 2, hardly generate the phytotoxicity, so that the growth and the propagation of the microorganisms of the strawberries can be inhibited, and the negative effect caused by the direct contact of the antibacterial coating of the essential oil and the strawberries can be avoided. In terms of the application effect of the strawberry preservation and fresh keeping, the strawberry preservative has the advantage that the strawberry preservative in the example 1 and the strawberry preservative in the example 2 are better than that in the comparative example 1 and the comparative example 2.
In summary, the above-mentioned is only the preferred embodiment of the present invention, the content of the present invention is not limited to the above-mentioned embodiment, and it will be apparent to those skilled in the art that several variations and modifications may be made without departing from the inventive concept, but these all fall into the scope of the present invention.
Claims (6)
1. A preparation method of antibacterial active paper for food packaging is characterized by comprising the following steps: the preparation method comprises the following steps:
dissolving chitosan by using distilled water at 60-90 ℃ to prepare a chitosan solution with the mass percent of 3-6%, adding a certain amount of glycerol into the chitosan solution to ensure that the mass percent of the glycerol in the solution is 1-3%, uniformly stirring to prepare a chitosan-glycerol mixed solution, and sealing the chitosan-glycerol mixed solution in a water bath environment at 40-60 ℃ for later use;
step two, mixing a certain amount of halloysite nanotubes and natural plant essential oil according to the proportion of 1: 1-1: 5, fully and uniformly stirring, grinding and dispersing to obtain a halloysite nanotube-essential oil mixture;
and step three, adding the halloysite nanotube-essential oil mixture prepared in the step two into the chitosan-glycerol mixed solution prepared in the step one according to a certain proportion, and homogenizing for 1-3 min by adopting a homogenizer to prepare the halloysite nanotube-essential oil-chitosan-glycerol composite antibacterial emulsion (composite antibacterial emulsion). By adjusting the using amount of the halloysite nanotube-essential oil mixture, the composite antibacterial emulsion for coating the substrate and the composite antibacterial emulsion for coating the outer layer are respectively prepared.
Coating the composite antibacterial emulsion for coating the base material on a base paper base material for food packaging, fixing the base material during coating, and drying for 1-3 min at 40-70 ℃ to obtain single-layer coated antibacterial paper;
coating the composite antibacterial emulsion for outer layer coating on the surface of the single-layer coated antibacterial paper prepared in the fourth step, fixing and drying; drying for 1-3 min at 40-70 ℃ to obtain double-layer coated antibacterial paper;
step six, pasting a layer of paper base material processed with micropores on the surface of the double-layer coating antibacterial paper prepared in the step five to prepare the antibacterial active paper for food packaging.
2. The method for preparing the antibacterial active paper for food packaging according to claim 1, characterized in that: in the first step, the adopted chitosan is water-soluble chitosan, and the deacetylation degree is 90% or more.
3. The method for preparing antibacterial active paper for food packaging according to claim 1, wherein: in the second step, the adopted halloysite nanotube has the outer diameter of 30-80 nm, the inner diameter of the tube of 15-20 nm and the length of 100-1500 nm.
4. The method for preparing antibacterial active paper for food packaging according to claim 1, wherein: in the second step, the adopted plant essential oil is one of cinnamon essential oil, thyme essential oil and oregano essential oil.
5. The method for preparing antibacterial active paper for food packaging according to claim 1, wherein: in the third step, the concentration of the essential oil in the composite antibacterial emulsion for coating the base material is 3-6% by mass, and the concentration of the essential oil in the composite antibacterial emulsion for coating the outer layer is 2-4% by mass.
6. The method for preparing the antibacterial active paper for food packaging according to claim 1, characterized in that: in the sixth step, the aperture of the micropores of the paper-based material is 0.1-3 mm, and the pitch is 3-10 mm.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN117281954A (en) * | 2023-08-31 | 2023-12-26 | 广东暨纳新材料科技有限公司 | Preparation method and application of halloysite-based titanium alloy antibacterial coating |
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| CN209141630U (en) * | 2018-09-07 | 2019-07-23 | 天津市职业大学 | A kind of sustained-release antibacterial corrugated board |
| CN110055820A (en) * | 2019-03-06 | 2019-07-26 | 浙江工业大学 | A kind of preparation method of the compound fresh-keeping paper base material of functionality for reinforcing sustained release |
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