High-barrier and antibacterial films based on PET/SiOx for food packaging applications

Self Cite

High density polyethylene (HDPE) and nano-ZnO were used to prepare nano-ZnO/HDPE composite film with a nano-ZnO content of 0.5wt%. The morphology, mechanical, barrier and antibacterial properties, as well as the preservation to cheese of the films were studied. The results showed that the ZnO nanoparticles had a good dispersion in HDPE matrix so that the improvement of the mechanical, barrier and antibacterial performances of the film was achieved after the addition of nano-ZnO to HDPE. In comparison to cheese packaged in HDPE bags, it was found that the sensory score of the cheese in nano-ZnO/HDPE bags increased from 66.6 to 73.7 and the pH of cheese was closer to the standard sample at storage time of 7d. Furthermore, nano-ZnO/HDPE inhibited effectively the increase of the total bacterial count (TBC) on cheese contrast of HDPE. That indicates the prepared nano-ZnO/HDPE is potential in cheese packaging to extend the shelf life.

Section: Characterization Of Nano-zno/hdpe Composite Filmsmentioning

confidence: 99%

Effect of antibacterial nanocomposite film on the preservation of cheese

Chen

2022

Self Cite

“…First, the film sample was cracked with liquid nitrogen and cut into 5mm × 3mm pieces. It was adhered to a conductive adhesivecovered sample table, sprayed in a sputtering ion instrument for 30 seconds at a current of 20 mA, and then examined using scanning electron microscopy (Li et al, 2021;Dashipour et al, 2015;Koc et al, 2020). The acceleration voltage is 5.0 kV.…”

Section: Scanning Electron Microscopy (Sem)mentioning

confidence: 99%

Preparation and properties of antibacterial sodium dehydroacetate/modified film

Fan

Lü

et al. 2022

Antibacterial polyethylene (PE) packaging films were prepared by combining granulation and casting with antibacterial agents sodium dehydroacetate (SD) and potassium sorbate (PS). The scanning electron microscopy (SEM) was used to characterize the structure of the films, and the effects of various additives on their physical, optical, microstructure, thermal stability, and antibacterial properties were investigated. The results show that when the SD: PS ratio is 2:1, the antibacterial film has higher tensile strength (14.71 MPa) than pure PE film. When the SD: PS ratio is 3:1, the water vapor transmission coefficient is the lowest, and The increase of SD concentration can result in good antibacterial activity against various microbes. The film has excellent physical and antibacterial properties, making it ideal for food packaging.

“…Many researchers tried adding some chemical preservatives to control microbial growth of fresh noodles, Han found that the addition of monosodium fumarate increased the shelf life of fresh noodles by 5-12 d (Han et al, 2022), Yang found that fresh noodles treated with sodium dehydroacetate could extend their shelf life by 50 d at 4 °C (Yang et al, 2021), but it is not welcomed by consumers due to being contrary to food safety (Guo et al, 2020). Green and safety have been more and more people's attention (Li et al, 2021). As a result, many researchers have turned their attention to food packaging (Kavakebi et al, 2021;Li et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Quality characteristics of fresh noodles as affected by modified atmosphere packaging

et al. 2022

Self Cite

The modified atmosphere packages (MAP) was used to preserve the fresh noodles and the effect of atmosphere ratio (N 2 : CO 2 = 0:100, 20:80, 30:70, 40:60 or 50:50) on noodle quality was investigated with normal packages as control. The results showed that the MAP could significantly extend the shelf life of fresh noodles up to at least 7 d, compared with the control. On the 7th day of storage, the elasticity and hardness gradually decreased with the increase of N 2 : CO 2 ratio (P > 0.05) even if the MAP group were poor than the control (P > 0.05). In terms of water content, on the 7th day of storage, the decrease of 0:100 group and 20:80 group was less than that of control group (P < 0.05), and the effect of water retention was better. On the 7th day of storage, pH in the MAP group decreased less than that in the control group (P < 0.05). During the same storage period, the inhibition effect of the 0:100 group was significantly higher than that of the control group (P < 0.05), while the L* values decreased less in the 0:100 and 30:70 groups than in the control group (P < 0.05).