TWI698337B - 一種蔬果保鮮膜及其製法 - Google Patents

一種蔬果保鮮膜及其製法 Download PDF

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TWI698337B
TWI698337B TW107143495A TW107143495A TWI698337B TW I698337 B TWI698337 B TW I698337B TW 107143495 A TW107143495 A TW 107143495A TW 107143495 A TW107143495 A TW 107143495A TW I698337 B TWI698337 B TW I698337B
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film
fresh
vegetables
keeping
fruits
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TW202021807A (zh
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廖德超
曹俊哲
賴振和
袁敬堯
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南亞塑膠工業股份有限公司
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Priority to TW107143495A priority Critical patent/TWI698337B/zh
Priority to CN201910456328.7A priority patent/CN111267441A/zh
Priority to US16/670,463 priority patent/US20200171804A1/en
Priority to JP2019202145A priority patent/JP2020090325A/ja
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Abstract

一種蔬果保鮮膜的製法，用於製得厚度介於0.02mm~2.0mm的三層共押膜，其中一層共押膜均勻分佈有保鮮母粒，由無機奈米粉體5%~20%及樹脂原料80%~95%組成，具有經時保濕效果佳，常保蔬果新鮮，延緩老化，適用於各種不同種類蔬果的保鮮效果。

Description

一種蔬果保鮮膜及其製法
本發明涉及一種聚丙烯組合物，特別是一種用於蔬果保鮮的聚丙烯組合物及其製法，可以延長蔬果保持鮮度。
蔬菜和水果是人類不可或缺的必要食品，蔬果富含膳食纖維、維生素與礦物質，具有增加飽足感、增進腸胃蠕動與降低血液中膽固醇等健康益處，亦為維護健康所需之營養素，許多研究報告指出，罹患慢性疾病的原因之一即為蔬果攝取不足，世界衛生組織與許多先進國家都把蔬果攝取列為重要宣導事項，鼓勵民眾多吃蔬果，足見蔬果對於人體健康之重要性與其營養特性愈被重視之趨勢。
蔬果與其他食品的主要差異在於它們仍是活的有機體，容易受到溫度、濕度與微生物等的影響造成腐敗，因此蔬果保鮮相當重要，目前蔬果保鮮技術較常見的方法為冷藏儲藏保鮮與氣調儲藏保鮮兩種。冷藏儲藏保鮮簡單易實行，但對於蔬果在市場的陳列期短以及物流運輸過程中之腐化等未有完整之改善方式。氣調儲藏保鮮所採用之氣調保鮮袋目前尚有以下問題：首先，蔬果保存於氣調保鮮袋中，蔬果代謝過程中會放出如乙烯等老化激素，這些老化激素於保鮮袋中聚集而無法逸散，會加速蔬果衰敗，不利於儲藏保鮮。其次，氣調保鮮袋之樹脂原料無抑菌防霉效果，儲藏過程中易生菌發霉導致蔬果腐敗。再者是樹脂原料透氣性的限制，對 於呼吸作用強弱不同之蔬果，欲調節袋內氣體到適宜組成，需製備不同樹脂原料之氣調保鮮袋，以不同密度去調節，無法一體適用。最後，目前有些多層的食品包材可應用於蔬果保鮮，但製程複雜且成本昂貴仍須克服。
為了克服上述現有技術的不足，解決既有保鮮材料透氣性差、無抑菌防霉效果、蔬果易腐敗、製程複雜與成本昂貴等缺點，本發明提出一種用於蔬果保鮮的聚丙烯組合物及其製法，具備製程簡單、成本低廉且能有效延長蔬果保鮮期，增加蔬果上架儲放期的優點，不但降低蔬果採收後包裝與物流運輸至上架銷售期間所造成的糧食浪費，且適用於蔬果供應鏈中各個階段的保鮮應用，包括B2B採收後所用之蔬果保鮮套藍袋、B2C上架陳列所用之蔬果保鮮袋、以及一般家庭用之蔬果保鮮膜等保鮮訴求之產品，減少廢棄物產生，節能減碳愛護地球。
本發明的聚丙烯組合物，以複合無機奈米粉體及樹脂原料為主，防霧劑為輔，採雙軸延伸加工或一般製袋技術，其製法步驟包含：a)取5~20%重量百分比的複合無機奈米粉體與80~95%重量百分比的樹脂為原料，採用高速分散機均勻混合；b)將前步驟a)的混合料，使用雙螺桿押出機製成保鮮母粒；c.再將5%~10%重量百分比的保鮮母粒與100%重量百分比的聚丙烯樹脂原料中的一種或兩種以上均勻混合，以三層共押出製膜方式，經押出混鍊、冷卻成型、縱向延伸、橫向延伸、成品裁剪等流程，製成蔬果保鮮膜，或再經製袋設備製成蔬果保鮮袋，所製造的包材或袋體具有最佳的長效蔬果保鮮效果。
本發明之製程簡單，且可結合現有薄膜與袋體設備技術，相當具備產業量產價值。
本發明的蔬果保鮮膜的有益效果，包括：
(1)能吸收植物老化激素，減緩蔬果萎凋，維持新鮮程度。
(2)具備防霉抑菌效果，可有效維持潔淨之蔬果儲存環境，降低發霉生菌機率，維持翠綠營養。
(3)可調控保鮮袋內氣體組成，抑制蔬果呼吸，延緩老化。
(4)功能性薄膜具備鎖水保濕效果，可避免蔬果失水乾枯，保持清脆。
(5)可結合現有薄膜與袋體設備技術，製程簡單，具備產業量產價值。
30‧‧‧蔬果保鮮膜
31‧‧‧下層共押膜
32‧‧‧中間共押膜
33‧‧‧上層共押膜
34‧‧‧保鮮母粒
圖1為本發明的蔬果保鮮膜的斷面放大圖。
如圖1所示，本發明的蔬果保鮮膜30，厚度介於0.02~2.0mm，為三層共押出製成的袋體形狀或薄膜形狀的製膜製品，且具透明性及防霧及保鮮特性的透明聚丙烯薄膜。
本發明的蔬果保鮮膜30，由一下層共押膜31、一中間共押膜32及一下層共押膜33共同疊層構成，且其中一層共押膜的組織中，包含均勻散佈的保鮮母粒34，優選為所述下層共押膜31的組織中均勻散佈有保鮮母粒34。
本發明的蔬果保鮮膜30，由包括下列步驟的製法所製得：(1)中間共押膜32的組成配方：聚丙烯樹脂100PHR、防霧劑0.1~10PHR；(2)上層共押膜33的組成配方：聚丙烯樹脂100PHR、無機氧化物粉體0.1~10PHR；(3)下層共押膜31的組成配方：聚丙烯樹脂100PHR、無機氧化物粉體0.1~10PHR、保鮮母粒0.2~20PHR；(4)將各層共押膜的各自配方，引入三層共押出機均勻熔融混煉；(5)料溫控制在220~260℃，將充分反應的混合料熔體，經T型模頭後，冷卻成型厚度控制介於0.04mm~4.0mm的聚丙烯組合物片材，於成型後，在專用的延伸機，進行縱向延伸與橫向延伸，延伸比4~10倍後，經捲取，製成厚度介於0.02mm~2.0mm的三層共押蔬果保鮮膜30。
各層共押膜配方中，所使用的聚丙烯樹脂，可選自以塊狀聚合(Bulk Polymerization)、懸浮聚合(Suspension Polymerization)、溶液聚合(Solution Polymerization)或乳化聚合(Emulsion Polymerization)等所製得的聚丙烯聚合物或共聚物的其中一種或一種以上的組合物。
中間共押膜32的配方中，所使用的防霧劑，可選自甘油脂肪 酸酯類、山梨糖醇酐脂肪酸酯類、甘油單酸脂或山梨糖醇酐單酸酯的環氧乙烷加成物的其中一種或一種以上。
下層共押膜31的配方中，所使用的保鮮母粒34，母粒中奈米顆粒之粒徑介於50nm~200nm，視透明度與霧度等不同物性的需求，可選自奈米複合氧化物的其中一種或一種以上。
上層共押膜33及下層共押膜31的配方中，所使用的無機氧化物粉體，可選自矽氧化物或鈣氧化物等之一種或多種複合無機氧化物粉體。
各層共押膜配方中，可添加使用的助劑，包括使用改質劑、分散劑、或偶合劑的其中一種或一種以上搭配而成。添加助劑的目的，在於促使聚丙烯組合物31的組織中的保鮮母粒34達到均勻分散的目的。
其中，所述偶合劑可選自有機矽烷化合物偶合劑、有機鋯鋁化合物偶合劑或有機鈦鋁化合物的其中一種或一種以上搭配，利於加工，防止析出。
下面將以實施例更具體的說明本發明，雖然以較佳之實施例被露加以詳述，惟本發明之技術及權利範圍不受其所限制。此外，本發明之各項物性評估係採行下列方法加以進行：
(1)蔬果包裝後重量與經時失重率：
採用METTLER TOLEDO ELECTRIC BALANCE，型號為GG4002-S，測試下面實施例之蔬果包裝後重量與經時失重率。蔬果包裝經時後之失重率越低，代表長效型蔬果保鮮用聚丙烯組合物薄膜的鎖水保濕效果越佳。
(2)葉色Lab色差值：
採用Konica Minolta機台，型號為CR-400，測試實施例之蔬果包裝後經時色差。蔬果包裝經時後之色差愈小，代表蔬果黃化程度愈低，同時也代表長效型蔬果保鮮用聚丙烯組合物薄膜的保鮮效果越佳。
(3)CO2/O2氣體濃度：
採用WITT機台，型號為OXYBABY® M+，測試實施例之蔬果包裝經時後袋內的二氧化碳與氧氣濃度。蔬果包裝經時後袋內的二氧化碳濃度愈高，且氧氣濃度愈低，代表長效型蔬果保鮮用聚丙烯組合物薄膜的抑制蔬果呼吸作用效果越佳，有助減緩新陳代謝，延長保鮮效期。
(4)脆度：
採用Stable Micro Systems所出品，型號為XT plus的質地分析儀，是偵測從接觸到葉柄開始形變80%所承受的力，下壓的速度是每秒2mm，藉此來模擬蔬果清脆程度。蔬果包裝經時後之脆度越高，代表長效型蔬果保鮮用聚丙烯組合物薄膜的鎖保鮮效果越佳，有助減緩老化，維持新鮮。
(5)外觀：
採用Nikon Digital Camera，型號為D5300，記錄觀察下面實施例之蔬果包裝後經時外觀變化。蔬果包裝經時後之萎凋與黃化越輕微，代表長效型蔬果保鮮用聚丙烯組合物薄膜的鎖水保濕與保鮮抗菌效果越佳。
(6)葉綠素：
採用Konica Minolta所出品，型號為SPAD-502 plus的葉綠素計，測試下面實施例之蔬果包裝後的經時葉綠素含量變化。蔬果包裝經時後之葉綠素含量降低程度越小，代表長效型蔬果保鮮用聚丙烯組合物薄膜的保存營養狀態越佳。
〔實施例1〕
生產厚度0.02mm的三層共押出蔬果保鮮膜30，其製法為：依表2的特定配方，(1)a.中間共押膜：聚丙烯樹脂、防霧劑；b.上層共押膜：聚丙烯樹脂、無機氧化物粉體；c.下層共押膜：聚丙烯樹脂、無機氧化物粉體、保鮮母粒；分別以混合機混合均勻後，引入三層共押出機均勻熔融混煉；料溫控制在220~260℃，將充分反應的混合料熔體，經T型模頭後，冷卻成型聚丙烯組合物片材，於成型後，在專用的延伸機，進行縱向延伸與橫向延伸，延伸比4~10倍後經捲取製成厚度0.02mm的長效型蔬果保鮮用聚丙烯組合物30。
測試結果如表1所示，顯示所製得的長效型蔬果保鮮用聚丙烯組合物30具備良好的外觀、脆度、葉綠素含量、與較低的失重率及CO2/O2氣體濃度。
〔實施例2〕
除保鮮母粒添加比例為3.44phr不同於實施例1外，所製得的 蔬果保鮮膜30的其餘原物料配方及製法皆同實施例1。
測試結果如表1所示，顯示所製得的蔬果保鮮膜30具備良好的外觀、脆度、葉綠素含量、與較低的失重率及CO2/O2氣體濃度，保鮮效果優於實施例1。
〔實施例3〕
除保鮮母粒添加比例為7.77phr不同於實施例1外，所製得的蔬果保鮮膜30的其餘原物料配方及製法皆同實施例1。
測試結果如表1所示，顯示所製得的蔬果保鮮膜30具備絕佳的外觀、脆度、葉綠素含量、與較低的失重率及CO2/O2氣體濃度，保鮮效果又更優於實施例2。
〔比較例1〕
除保鮮母粒來源不同於實施例3外，採市售去乙烯母粒，所製得的蔬果保鮮膜30的其餘原物料配方及製法皆同實施例3。
測試結果如表1所示，顯示所製得的蔬果保鮮膜30的外觀、脆度、葉綠素含量、與失重率及CO2/O2氣體濃度，明顯劣於實施例3，保鮮效果較實施例3差。
Figure 107143495-A0101-12-0009-1
採用本發明的蔬果保鮮袋之實際測試效果如下：
Figure 107143495-A0101-12-0009-2
30‧‧‧蔬果保鮮膜
31‧‧‧下層共押膜
32‧‧‧中間共押膜
33‧‧‧上層共押膜
34‧‧‧保鮮母粒

Claims (6)

  1. 一種蔬果保鮮膜，為厚度介於0.02mm~2.0mm的三層共押膜，其中一層共押膜均勻分佈有保鮮母粒，其特徵在於，各層共押膜的各自配方組成為：a.中間共押膜，包含：聚丙烯樹脂100PHR；及防霧劑0.1~10PHRb.上層共押膜，包含：聚丙烯樹脂100PHR；及無機氧化物粉體0.1~10PHRc.下層共押膜，包含：聚丙烯樹脂100PHR；無機氧化物粉體0.1~10PHR；及保鮮母粒3.44~7.77PHR，且所述保鮮母粒的組成，包括無機奈米粉體5%~20%、樹脂原料80%~95%、及分散劑2%~5%；其中，所述無機奈米粉體為矽氧化物及鈣氧化物的至少其中之一，並且所述無機奈米粉體的粒徑是介於50nm至200nm之間；其中，所述分散劑為高分子型共聚物分散劑、含矽成份分散劑、及含氟成份分散劑的至少其中之一；其中，當所述蔬果保鮮膜用於包裝青江菜、且於5℃的溫度下進行冷藏、經時14天後，其失重率是介於0.79%至1.69%之間、其CO2濃度是介於2.2%~3.3%之間、且其O2濃度是介於16.35%至18.76%之間。
  2. 如申請專利範圍第1項所述的蔬果保鮮膜，其中，所述蔬果保鮮膜為袋體形狀。
  3. 如申請專利範圍第1項所述的蔬果保鮮膜，其中，所述蔬果保鮮膜為薄膜形狀。
  4. 一種申請專利範圍第1項的蔬果保鮮膜的製備方法，其特徵在於，包含以下步驟：(1)取5~20%重量百分比的複合無機奈米粉體與80~95%重量百分比的樹脂為原料，均勻混合後，使用雙螺桿押出機製成保鮮母粒；(2)將各層共押膜的各自配方，引入三層共押出機均勻熔融混煉；(3)料溫控制在220~260℃，將充分反應的混合料熔體，經T型模頭後，冷卻成型厚度控制介於0.04mm~4.0mm的聚丙烯組合物片材，於成型後，引入步驟(4)；(4)在延伸機進行縱向延伸與橫向延伸，延伸比4~10倍後，製成厚度介於0.02mm~2.0mm的三層共押蔬果保鮮膜。
  5. 如申請專利範圍第4項所述的蔬果保鮮膜的製備方法，其中，所使用的聚丙烯樹脂，選自以塊狀聚合(Bulk Polymerization)、懸浮聚合(Suspension Polymerization)、溶液聚合(Solution Polymerization)或乳化聚合(Emulsion Polymerization)製得的聚丙烯聚合物或共聚物中的一種以上。
  6. 如申請專利範圍第4項所述的蔬果保鮮膜的製備方法，其中，所述防霧劑選自甘油脂肪酸酯類、山梨糖醇酐脂肪酸酯類、甘油單酸脂或山梨糖醇酐單酸酯的環氧乙烷加成物中的一種以上。
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