Preparation method and application of biodegradable antioxidant fruit and vegetable preservative film

Abstract

The invention discloses a preparation method and application of a biodegradable antioxidant fruit and vegetable preservative film, and belongs to the field of biodegradable food film processing. The preparation method of the fruit and vegetable preservative film comprises the following steps: mixing the starch, the glycerol, the organic modified montmorillonite and the quercetin to obtain modified powder, mixing the modified powder with the PBAT, granulating to obtain composite granules, and blow-molding to obtain the biodegradable antioxidant fruit and vegetable preservative film. The fruit and vegetable preservative film prepared by the method takes PBAT and starch as matrix materials, all the raw materials are biodegradable materials, and the waste materials can be treated in manners of composting, soil landfill and the like, so that the fruit and vegetable preservative film is green and environment-friendly, conforms to the concept of sustainable development, and has the advantages of strong mechanical property, high barrier property, good oxidation resistance, good fresh-keeping property, greenness, environmental protection and no toxicity.

Description

technical field [0001] The invention relates to a preparation method and application of a biodegradable anti-oxidation fruit and vegetable fresh-keeping film, belonging to the field of biodegradable food film processing. Background technique [0002] The harvested fruits and vegetables are still undergoing vigorous physiological activities. With the progress of respiration, the temperature of the storage environment of fruits and vegetables increases, which leads to wilting on the surface and reduces the quality of fruits and vegetables. In addition, the ethylene accompanying the ripening of fruits and vegetables will further promote freshness. Fruits are ripe and aging, so according to these physiological characteristics of harvested fruits and vegetables, people often use plastic wrap to wrap them to achieve the purpose of reducing metabolism and preventing corruption and aging. [0003] Fruit and vegetable fresh-keeping film is a functional film, which mainly relies on th...

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Problems solved by technology

[0003] Fruit and vegetable fresh-keeping film is a functional film, which mainly relies on the air permeability of the film to minimize the oxygen concentration, inhibit respiratory consumption and delay the aging of fruits and vegetables. Although the traditional functional fresh-keeping film can play the role of packaging, it is obviously not enough. The preservation needs of the modern market, in the existing research, in order to achieve the purpose of better preservation, some substances that can absorb or inhibit the production of various gases of fruits and vegetables are usually added in the preparation process of the plastic wrap to prevent the effects of ripening and aging Produced, such as tuff, zeolite, quartz stone, hygroscopic agent calcium chloride, etc., but the addition of granular substances will reduce the mechanical properties of the plastic wrap; in addition, in order to prevent food oxidation and microbial contamination, some antibacterial materials will also be added to the film. However, conventionally used synthetic antioxidants (such as tert-butylhydroquinone, butylated hydroxytoluene and

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