包装与食品机械2024，Vol.42Issue(4)：14-21,8.DOI:10.3969/j.issn.1005-1295.2024.04.003
全降解纤维素食品包装的制备及保鲜性能研究
Preparation of cellulose-based food packaging and research on its preservation property
摘要
Abstract
In order to investigate the application of cellulose-based materials in food preservation,cellulose films with different degrees of quaternarization were prepared first by homogeneous modification of cellulose achieved via[Emim]EDP ionic liquid.The antibacterial properties,water resistance,gas barrier properties,mechanical properties,and preservation effects on strawberries were investigated for the cellulose films.The results show that when the degree of quaternarization is 0.8,the cellulose film obtained has excellent broad-spectrum antibacterial properties,water resistance and gas barrier properties,and the best mechanical properties,with tensile strength and elongation of 6.99 MPa and 122％,respectively.The strawberries packaged with QCL0.8 film extend their shelf life by 3 and 6 days compared to unpackaged and PE-packaged strawberries,respectively.The QCLs can be completely biodegraded in soil after 23 days.The study provides a new choice for a new alternative to non-biodegradable petrochemical plastic packaging.关键词
离子液体/纤维素/季铵化/食品包装/水果保鲜Key words
ionic liquid/cellulose/quaternary ammonium/food packaging/fruit preservation分类
轻工纺织引用本文复制引用
毕士程,林宝凤..全降解纤维素食品包装的制备及保鲜性能研究[J].包装与食品机械,2024,42(4):14-21,8.基金项目
国家自然科学基金项目(22175045) （22175045）
广西自然科学基金重大项目(2021GXNSFDA220005) （2021GXNSFDA220005）
