CN116239833A - 一种水果防霉气调保鲜膜制备方法 - Google Patents
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Abstract
本发明涉及一种水果防霉气调保鲜膜制备方法,包括(1)采用乳化交联法制备细菌纳米纤维素BNC/聚乳酸PLA多孔微球;(2)聚乙烯原料预处理、混合造粒制备聚乙烯复合材料;(3)将步骤(2)制备的聚乙烯复合材料与步骤(1)制备的细菌纳米纤维素BNC/聚乳酸PLA多孔微球混合吹塑成膜制备水果防霉气调保鲜膜。本发明设计科学合理,创新将细菌纳米纤维素BNC/聚乳酸PLA多孔微球添加至聚乙烯复合材料中,混合吹塑制备50‑60μm的水果防霉气调保鲜膜,显著改变保鲜袋内O2和CO2含量;同时在保鲜膜中添加抗菌成分TiO2NPs@NT,不仅增加了保鲜膜的抗菌性,在透水透气性上也具有优异的特性。
Description
技术领域
本发明属于保鲜加工领域,涉及气调保鲜技术,尤其是一种水果防霉气调保鲜膜制备方法。
背景技术
聚乙烯(PE)保鲜膜依托其透气、保湿低成本、易制造等特性,在果蔬采后商品化处理中仍然占有相当大的比重。聚乙烯(PE)保鲜膜主要依靠包装材料高分子链热振动,形成气体分子通道,从而实现袋内O2和CO2浓度的自发的调节。
果蔬自身的呼吸代谢降低了袋内氧气浓度,提高了二氧化碳的浓度,这种低氧高二氧化碳环境抑制了果蔬的自身衰老,以达到保鲜的作用。但是由于O2和CO2的分子半径相近,O2和CO2透过保鲜膜的过程为扩散、吸附、溶剂、传递、解析过程不同,PE保鲜膜的分子间隙无法达到单向调节气体通过的作用。因此,通过材料改性或者新型功能助剂添加改变O2和CO2的通透方向和通透路径,实现气体分子的单向迁移,是实现保鲜膜自发气调作用的关键技术问题。
另外,保鲜膜包装果蔬时,果蔬代谢产生的水蒸气在保鲜膜内表面易结露,加快微生物的生长繁殖,造成果蔬的腐败也是果蔬保鲜膜需要克服的关键技术问题。
通过对现有公开专利文献的检索,有如下两篇相关技术的专利文献:
(1)一种果蔬调湿保鲜膜的制造方法(CN105986511A),公开了一种果蔬调湿保鲜膜的制造方法,其原纸采用植物纤维为原料,添加合适的湿强剂和干强剂抄造而成,原纸通过施涂由亲水保水的天然高分子聚合物及非水溶型安全环保防霉抗菌剂组成的混合胶液制得调湿保鲜膜,该制造方法环保简便,该特种用途调湿保鲜膜用于具有保鲜功能的果蔬盒及具有保鲜果蔬盒的冰箱。本发明的果蔬调湿保鲜膜,能够使果蔬盒中的果蔬在相对湿度较小时保水新鲜,在相对湿度较高时透湿显著增大而防止结露溃烂;该调湿保鲜膜能完全自然降解。
(2)一种果蔬防腐保鲜膜及其制备方法(CN114479249A),涉及保鲜包装材料技术领域,特别涉及一种果蔬防腐保鲜膜,以及它的制备方法。由包含以下组分制作而成:塑料颗粒、拉伸剂、保鲜剂、抗菌剂、防霉剂、防雾剂、抗黏连剂。制备方法包括混料、上料、熔融挤出、造粒、吹塑成膜得成品。本发明保鲜膜定型好,透明度高,不拉伸,不易破,不起雾,对果蔬具有优良的抗菌和抑菌作用,能有效延长保鲜时间,常温包装水果和蔬菜7-8天不腐烂。
上述两篇公开专利文献记载的技术方案,虽然公开了果蔬气调防腐保鲜膜的制备方法,但是本质上仍然没有克服现有技术中存在的无法实现O2和CO2浓度的自适应调节、生物相容性差及持续防腐能力较差的技术问题。
发明内容
本发明的目的在于克服现有技术的不足之处,提供一种水果防霉气调保鲜膜制备方法,通过将细菌纳米纤维素BNC/聚乳酸PLA多孔微球及具有防霉性能的材料加入膜内,形成具有防霉功能的保鲜膜,实现了较高的生物相容性,使得保鲜袋内O2和CO2浓度的自适应调节强,持续防腐的同时延长水果保鲜期。
本发明解决其技术问题是采取以下技术方案实现的:
一种水果防霉气调保鲜膜制备方法,包括如下方法步骤:
(1)采用乳化交联法制备细菌纳米纤维素BNC/聚乳酸PLA多孔微球;
(2)聚乙烯原料预处理、混合造粒制备聚乙烯复合材料;
(3)将步骤(2)制备的聚乙烯复合材料与步骤(1)制备的细菌纳米纤维素BNC/聚乳酸PLA多孔微球混合吹塑成膜制备水果防霉气调保鲜膜。
本发明创新制备细菌纳米纤维素BNC/聚乳酸PLA多孔微球,其制备方法包括:称取质量比为7:3的细菌纳米纤维素BNC和聚乳酸PLA混合溶解于v/v为4%的甲酸溶液中,45℃下搅拌溶解并排出气泡,得到复合物甲酸溶液,取100mL液体石蜡于三口烧瓶中作为油相,加入4mL表面活性剂Span 80,搅拌均匀后,升温至45℃,搅拌条件下,将15mL复合物甲酸溶液缓慢逐滴加入液体石蜡中,45℃下乳化3h,形成稳定的油包水乳液,然后逐滴加入5mL的甲醛溶液,交联固化5h后冷却至室温,产物离心分离,弃去上层油相,得到的离心产物用丙酮和无水乙醇反复洗涤各5次,50℃下真空干燥得到细菌纳米纤维素BNC/聚乳酸PLA多孔微球。
而且,所制备的细菌纳米纤维素BNC/聚乳酸PLA多孔微球呈圆形,平均粒径为38μm。
由于细菌纳米纤维素BNC和聚乳酸PLA的化学性质稳定,高温加热条件下不会收缩,而且具有支架特性,因此可以作为添加组分加入到螺杆吹膜原料中,在吹塑成膜中作为气体开关,调节CO2/O2和H2O的渗透性和起到调节膜材料透气性的作用。
而且,所述聚乙烯复合材料制备方法包括:基料聚乙烯颗粒PE用烘箱80℃-85℃真空干燥12h,添加丙酮和0.5%的TiO2使PE颗粒润湿,搅拌均匀,混合料采用双螺杆挤出机的熔融共混工艺进行复合,挤出物冷却到室温由造粒机切割成5-6mm聚乙烯复合材料。
而且,所述挤出机六个连续的温度区分别为:168℃、159℃、165℃、165℃、163℃及160℃,螺杆转速为80转/分。
而且,聚乙烯复合材料与细菌纳米纤维素BNC/聚乳酸PLA多孔微球混合前添加1%的乙醇,1%的纳米TiO2,2%-3%的纳他霉素,之后取2%-2.5%的细菌纳米纤维素BNC/聚乳酸PLA多孔微球进行混合,混合均匀后混合物由双螺杆挤出机混合,采用吹塑成型机制备出50-60μm的水果防霉气调保鲜膜。
而且,单螺杆挤出机四个温区的温度分布设定为:150℃、160℃、160℃、150℃,单螺杆转速为25rpm。
本发明的优点和积极效果是:
本发明设计科学合理,创新制备一种细菌纳米纤维素BNC/聚乳酸PLA多孔微球,并将该微球添加至聚乙烯复合材料中,混合吹塑制备50-60μm的水果防霉气调保鲜膜,显著改变保鲜袋内O2和CO2含量;同时在保鲜膜中添加抗菌成分TiO2NPs@NT,不仅增加了保鲜膜的抗菌性,在透水透气性上也具有优异的特性。本发明专利申请对桃子进行保鲜试验,结果表明:贮藏第30天时,应用纯LDPE膜包装的果实(Control组)腐烂程度明显高于含TiO2NPs@NT的LDPE薄膜组。
附图说明
图1为本发明实施例中含不同含量TiO2NPs@NT的LDPE薄膜实物对比图;
图2为本发明试验不同含量TiO2NPs@NT的LDPE薄膜对青霉(A)和灰霉(B)的抑菌率;
图3为本发明试验不同活性包装对水蜜桃贮藏30d的表观特性结果。
具体实施方式
下面通过具体实施例对本发明作进一步详述,以下实施例只是描述性的,不是限定性的,不能以此限定本发明的保护范围。
一种水果防霉气调保鲜膜制备方法,包括如下方法步骤:
(1)采用乳化交联法制备细菌纳米纤维素BNC/聚乳酸PLA多孔微球。
称取质量比为7:3的细菌纳米纤维素BNC和聚乳酸PLA,混后后溶解于4%(v/v)的甲酸溶液中,45℃下搅拌溶解并排出气泡,得到复合物甲酸溶液。取100mL液体石蜡于三口烧瓶中作为油相,加入4mL表面活性剂Span 80,搅拌均匀后,升温至45℃,搅拌条件下,将15mL复合物甲酸溶液缓慢逐滴加入液体石蜡中,45℃下乳化3h,形成稳定的油包水乳液,然后逐滴加入5mL的甲醛溶液,交联固化5h后冷却至室温,产物离心分离,弃去上层油相,得到的离心产物用丙酮和无水乙醇反复洗涤各5次,50℃下真空干燥得到细菌纳米纤维素BNC/聚乳酸PLA多孔微球。
所制备的细菌纳米纤维素BNC/聚乳酸PLA多孔微球呈微圆形,平均粒径38μm,由于细菌纳米纤维素BNC/聚乳酸PLA的化学性质稳定,高温加热条件下不会收缩,而且具有支架特性,因此可以作为添加组分加入到螺杆吹膜原料中,在吹塑成膜中作为气体开关,调节CO2/O2和H2O的渗透性和起到调节膜材料透气性的作用。
所述的细菌纳米纤维素(BNC)购自美国Bucha Bio公司,其由木葡糖酸醋杆菌等菌株产生的,可再生,着高持水性、高聚合度、高结晶度、高纯度、良好的生物相容性、生物可降解性和高机械强度等优良特性。它具有多种独特的性能,例如高保水能力、孔隙率、高纯度、超精细加工和可拉伸性。纤维直径为纳米级。具有高结晶度(可达95%,植物纤维素的为65%)和高的聚合度(DP值2000~8000);径3~4nm的微纤组合成40~60nm粗的纤维束,并相互交织形成发达的超精细网络结构;细菌纤维素有很强的持水能力(WRV)。未经干燥的细菌纤维素的WRV值高达1000%以上,冷冻干燥后的持水能力仍超过600%。经100℃干燥后的细菌纤维素在水中的再溶胀能力与棉短绒相当。
聚乳酸,又称聚丙交酯,是以乳酸为主要原料聚合得到的聚酯类聚合物,是一种新型的生物降解材料。所述的聚乳酸(PLA)为泰国道达尔LX175,加工温度170-230℃,熔点175-185℃,比重1.24g/cm3、熔流率(210℃/2.16kg)10-25g/10min,机械强度48.3MPa,弯曲模量3830MPa、结晶温度150-165℃。聚乳酸的热稳定性好,加工温度170~230℃,有好的抗溶剂性,可用多种方式进行加工,如挤压、纺丝、双轴拉伸,注射吹塑。由聚乳酸制成的产品除能生物降解外,生物相容性、光泽度、透明性、手感和耐热性好。自然界中完全微生物降解成二氧化碳和水,购自东莞市宏源塑胶原料有限公司
(2)聚乙烯原料预处理和混合造粒
基料聚乙烯颗粒PE使用前用烘箱80℃-85℃真空干燥12h,再添加丙酮和0.5%的TiO2使PE颗粒润湿,搅拌均匀,混合料采用双螺杆挤出机的熔融共混工艺进行复合,该挤出机有六个连续的温度区:168℃/159℃/165℃/165℃/163℃/160℃,螺杆转速为80转/分。将挤出物冷却到室温,立即由造粒机切割成5-6mm复合材料。
(3)吹塑成膜
将步骤(2)得到的复合材料添加1%的乙醇,1%的纳米TiO2,2%-3%的纳他霉素,2%-2.5%的细菌纳米纤维素BNC/聚乳酸PLA多孔微球混合混匀。混合物由双螺杆挤出机混合,单螺杆挤出机四个温区的温度分布设定为150℃/160℃/160℃/150℃,单螺杆转速为25rpm,采用吹塑成型机制备出50-60μm的水果防霉气调保鲜膜。
本发明实施例对成品水果防霉气调保鲜膜的气调特性等功能特性进行了试验,试验结果如下:
1、添加细菌纳米纤维素(BNC)/聚乳酸(PLA)多孔微球后LDPE膜的气调特性
在LDPE膜中添加细菌纳米纤维素(BNC)/聚乳酸(PLA)多孔微球,显著改变了桃子包装内的O2和CO2含量,使用气体分析仪对包装内的O2和CO2含量。检测发现,贮藏3d后,各个处理组的气体成为达到平衡,其中,添加量2%的微球,袋内气体成分为O2含量1.0%,CO2含量26.1%,该种气体成分创造的低O2和高CO2环境更适用于水果保鲜。
表1多孔微球添加量对包装内气体成分的影响
2、抗菌保鲜膜的功能特性
(1)抗菌膜表观特性
如图1所示为试验用膜,从左至右依次为LDPE-1,LDPE-2,LDPE-3,Control组,其分别代表添加TiO2NPs@NT含量为0.5%,1.0%和2.0%的LDPE抗菌薄膜。与Control组(纯LDPE薄膜)相比,添加了抗菌成分(TiO2NPs@NT)的薄膜,膜表面颜色发生明显变化,说明TiO2NPs@NT的添加在一定程度上改变了LDPE薄膜的颜色,增加了LDPE薄膜的淡黄色呈现。随着TiO2NPs@NT含量增加,膜表面颜色逐渐加深,且NT@TiO2 NPs含量为2%时(LDPE-3组),抗菌膜表面颜色最深。
(2)透气透水特性
薄膜的透光率反映了其透明度。如表2所示,纯LDPE薄膜(Control组)的透过率为61.85%,随TiO2 NPs@NT含量增加透光率逐渐降低,表明由于加入TiO2 NPs@NT,薄膜的透明度降低。主要原因是TiO2 NPs@NT本身的颜色对光具有一定的吸收作用,降低了薄膜的透光率,减少透光的活性食品包装可能有助于通过延缓或避免光氧化反应以更好的稳定对光敏感的产品。
气体阻隔特性对包装食品的保质期十分重要,其通常用氧气透过率(OTR)和水蒸气渗透率(WVTR)进行表征。由表2可知,含TiO2NPs@NT/LDPE薄膜(LDPE-1,LDPE-2,LDPE-3组)的水蒸气透过率(WVTR)随着TiO2 NPs@NT/LDPE含量的增加而降低。与纯LDPE薄膜相比,LDPE-1,LDPE-2和LDPE-3组分别降低了19.2%,30.8%和41.4%,表明纳米TiO2和纳他霉素的存在阻碍了水分子在复合薄膜与环境中的扩散,提高了其水蒸气阻隔性能。
通常而言,具有增强水蒸气阻隔性能的包装薄膜由于可以防止水分子通过聚合物包装壁从内部或外部环境发生转移,有助于促进食品保质期的维持/延长。同时,由表2可以看出,随着TiO2 NPs@NT的添加,薄膜的OTR显著降低,表明薄膜的氧阻隔性能得到改善。原因可能是含有TiO2 NPs@NT的薄膜晶区大分子间彼此有序排列,分子间作用力较大,对气体分子的扩散有阻滞作用,导致薄膜的氧气透过量降低。
表2不同含量TiO2NPs@NT的LDPE薄膜透光率及阻隔性能
(3)膜的抗菌性能分析
通过对代表性的青霉菌属和灰霉菌进行抑菌率评估。由图2可知,对照组没有表现出抗菌活性,而含有TiO2 NPs@NT的薄膜明显抑制了测试青霉和灰霉的生长,表现出较好地抗菌能力。随TiO2 NPs@NT含量增加,抑菌能力显著增强,LDPE-3组表现出更好的抗菌能力。
(4)抗菌膜的保鲜效果分析
为了评估活性薄膜在包装新鲜农产品中的潜在应用,应用不同抗菌薄膜包装水蜜桃。水蜜桃果实在贮藏期间的外观变化如图3所示。
结果表明,随贮藏时间的延长,水蜜桃表现出不同程度的衰老、软化和腐烂。贮藏第30天时,应用纯LDPE膜包装的果实(Control组)腐烂程度明显高于含TiO2NPs@NT的LDPE薄膜组,这可能是因为LDPE膜的高阻水性为微生物生长提供了良好的生存环境。
尽管为说明目的公开了本发明的实施例,但是本领域的技术人员可以理解:在不脱离本发明及所附权利要求的精神和范围内,各种替换、变化和修改都是可能的,因此,本发明的范围不局限于实施例所公开的内容。
Claims (7)
1.一种水果防霉气调保鲜膜制备方法,其特征在于:包括如下方法步骤:
(1)采用乳化交联法制备细菌纳米纤维素BNC/聚乳酸PLA多孔微球;
(2)聚乙烯原料预处理、混合造粒制备聚乙烯复合材料;
(3)将步骤(2)制备的聚乙烯复合材料与步骤(1)制备的细菌纳米纤维素BNC/聚乳酸PLA多孔微球混合吹塑成膜制备水果防霉气调保鲜膜。
2.根据权利要求1所述的一种水果防霉气调保鲜膜制备方法,其特征在于:所述的细菌纳米纤维素BNC/聚乳酸PLA多孔微球制备方法包括:称取质量比为7:3的细菌纳米纤维素BNC和聚乳酸PLA混合溶解于v/v为4%的甲酸溶液中,45℃下搅拌溶解并排出气泡,得到复合物甲酸溶液,取100mL液体石蜡于三口烧瓶中作为油相,加入4mL表面活性剂Span80,搅拌均匀后,升温至45℃,搅拌条件下,将15mL复合物甲酸溶液缓慢逐滴加入液体石蜡中,45℃下乳化3h,形成稳定的油包水乳液,然后逐滴加入5mL的甲醛溶液,交联固化5h后冷却至室温,产物离心分离,弃去上层油相,得到的离心产物用丙酮和无水乙醇反复洗涤各5次,50℃下真空干燥得到细菌纳米纤维素BNC/聚乳酸PLA多孔微球。
3.根据权利要求2所述的一种水果防霉气调保鲜膜制备方法,其特征在于:所制备的细菌纳米纤维素BNC/聚乳酸PLA多孔微球呈圆形,平均粒径为38μm。
4.根据权利要求1所述的一种水果防霉气调保鲜膜制备方法,其特征在于:所述聚乙烯复合材料制备方法包括:基料聚乙烯颗粒PE用烘箱80℃-85℃真空干燥12h,添加丙酮和0.5%的TiO2使PE颗粒润湿,搅拌均匀,混合料采用双螺杆挤出机的熔融共混工艺进行复合,挤出物冷却到室温由造粒机切割成5-6mm聚乙烯复合材料。
5.根据权利要求4所述的一种水果防霉气调保鲜膜制备方法,其特征在于:所述挤出机六个连续的温度区分别为:168℃、159℃、165℃、165℃、163℃及160℃,螺杆转速为80转/分。
6.根据权利要求1所述的一种水果防霉气调保鲜膜制备方法,其特征在于:聚乙烯复合材料与细菌纳米纤维素BNC/聚乳酸PLA多孔微球混合前添加1%的乙醇,1%的纳米TiO2,2%-3%的纳他霉素,之后取2%-2.5%的细菌纳米纤维素BNC/聚乳酸PLA多孔微球进行混合,混合均匀后混合物由双螺杆挤出机混合,采用吹塑成型机制备出50-60μm的水果防霉气调保鲜膜。
7.根据权利要求6所述的一种水果防霉气调保鲜膜制备方法,其特征在于:单螺杆挤出机四个温区的温度分布设定为:150℃、160℃、160℃、150℃,单螺杆转速为25rpm。
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