聚乳酸-纳米氧化锌复合疏水抗菌食品包装纸的制备及其在鲜肉保鲜中的应用  

Preparation of Polylactic Acid/Nano-zinc Oxide Composite Hydrophobic and Antibacterial Food Packaging Paper and Its Application to Fresh Meat Preservation

作　　者：王飞杰 王利强 张新昌 Wang Feijie;Wang Liqiang;Zhang Xinchang(School of Mechanical Engineering,Jiangnan University,Wuxi 214122,Jiangsu;Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment&Technology,Wuxi 214122,Jiangsu)

机构地区：[1]江南大学机械工程学院,江苏无锡214122 [2]江苏省食品先进制造装备技术重点实验室,江苏无锡214122

出　　处：《中国食品学报》2022年第5期228-238,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：中央高校基本科研业务费专项资金项目(JUSRP21115);江苏省食品先进制造装备技术重点实验室自主研究课题(FMZ201902)。

摘　　要：为改良纸在食品包装中存在机械性能差,疏水性和抑菌性较弱等缺陷,通过将聚乳酸和纳米氧化锌复配后采用涂布工艺制备食品包装纸,通过抗张强度、水接触角以及抑菌性等指标,对疏水抗菌食品包装纸性能进行评估,并应用于鲜猪肉保鲜。结果表明:冷藏第6天,空白组和对照组的样品已经变质,而试验组仍保持较好的品质,直到第10天该组样品才完全变质。这说明该食品包装纸能有效抑制细菌活性,较好地保持鲜肉颜色,明显降低鲜肉的汁液流失率,从而延长鲜肉的保质期。与未经处理的食品包装纸相比,该疏水抗菌食品包装纸具有较好的保鲜效果。In order to improve the paper's poor mechanical properties,poor hydrophobicity and weak bacteriostasis in food packaging,food packaging paper was prepared by compounding polylactic acid and nano-zinc oxide using a coating process.The performance of packaging paper for food was evaluated by indicators such as tensile strength,water contact angle and antibacterial,and the paper was applied to fresh pork preservation.The results showed that the samples of the blank group and the control group had deteriorated in the 6th day of refrigeration time,while the test group still maintained good quality,and the samples of this group were not completely deteriorated until the 10th day.It showed that the food packaging paper could effectively inhibit the activity of bacteria,maintain a better color of fresh meat,and could significantly reduce the juice loss rate of fresh meat,and better maintain the sensory quality of fresh meat,thereby extending the shelf life of fresh meat.Compared with the untreated food wrapping paper,the hydrophobic antibacterial food wrapping paper had better fresh-keeping effect.

关 键 词：聚乳酸 纳米氧化锌 疏水 抗菌 保鲜 

分 类 号：TS206.4[轻工技术与工程—食品科学] TS251.5[轻工技术与工程—食品科学与工程]