超市蔬菜用阻光包装膜的研究

为了减小超市灯光中紫外线对包装鲜切西兰花的货架寿命的影响,采用LDPE与紫外线吸收剂UV-531共混的方法制备选择性阻光薄膜,UV-531所占质量分数分别为0,0.1%,0.3%和0.5%。使用制备的4种薄膜和超市现用LLDPE保鲜膜包装鲜切西兰花,置于超市用灯光下进行保鲜研究。结果表明:添加紫外线吸收剂的LDPE薄膜的透光率随着紫外线吸收剂添加量的增加而降低;在室温(29+1)℃条件下,添加紫外线吸收剂的LDPE薄膜对鲜切西兰花的保鲜效果均好于超市现用LLDPE保鲜膜;其中添加量为0.3%时能够更好地保护鲜切西兰花的叶绿素和水分,保鲜效果最好。     

山梨酸-LDPE抗菌薄膜的制备与性能

目的研究山梨酸对低密度聚乙烯(LDPE)薄膜性能的影响。方法将山梨酸粉末添加到低密度聚乙烯树脂中,通过共混、挤出、吹塑等工艺制备出山梨酸-LDPE抗菌薄膜,并研究山梨酸含量对LDPE薄膜的抗张强度、光学性能、水蒸气透过率、微观结构及抗菌性的影响。结果随着山梨酸含量的增加,薄膜的抗张强度先增加再减小,透光率逐渐下降,雾度逐渐上升,薄膜的水蒸气透过系数先下降后上升,山梨酸质量分数在1.5%以上时对大肠杆菌具有抑制作用,在2%以上时对单增李斯特菌和金黄色葡萄球菌具有抑制作用。结论山梨酸-LDPE薄膜具有优良的包装性能和抑菌效果,是一种良好的食品包装材料。     

透明阻光薄膜对固体饮料变色的影响

制备了稀土铕转光剂添加量分别为0.2%,0.5%,1.3%和2.0%(质量分数)的LDPE转光膜,测定了其在200～800 nm区间内的透射光谱。将LDPE转光膜用于橙味固体饮料的包装,并置于UV灯下进行照射,观察了其颜色变化。以橙味固体饮料的吸光度值作为变色指标,得到了吸光度值与UV灯光照时间的变化关系。结果表明,稀土铕转光剂添加量为1.3%的透明LDPE转光膜可作为该产品的包装材料,可使其颜色保持的时间最长。     

聚乙烯醇柠檬酸改性薄膜对鲜切苹果保鲜性能的影响

目的研究聚乙烯醇柠檬酸改性薄膜对鲜切苹果保鲜性能的影响。方法以市售红富士苹果为材料,进行鲜切处理,分别采用不同浓度柠檬酸改性的聚乙烯醇薄膜密封包装。以不含柠檬酸的聚乙烯薄膜包装为对照,在室温下贮藏6 d,研究添加柠檬酸的聚乙烯醇薄膜对鲜切苹果保鲜效果各指标的影响。结果贮藏到第6天时,C处理组的各项指标均优于对照组和其他处理组,可较好地保持果实硬度,对维持果实可溶性固形物含量、维生素C及感官评定有明显作用。结论质量分数为2%的柠檬酸改性的薄膜具有较好的保鲜效果。     

薄膜包装对鲜切生菜货架期品质的影响

目的 探究不同薄膜包装对鲜切生菜货架期色泽和营养品质的影响,以期为鲜切生菜的保鲜提供便捷高效的方法。方法 本研究采用不同厚度(20、30和40 μm)的聚乙烯(PE)薄膜以及微孔PE薄膜包装鲜切生菜,于(4±1)℃条件下模拟货架8 d,以带孔PE薄膜包装作为对照组,研究这5种薄膜包装对鲜切生菜货架期间表型、感官评分、质量损失率、袋内O2和CO2、色差、叶绿素、类胡萝卜素、叶黄素、可滴定酸、抗坏血酸(VC)和丙二醛(MDA)含量的影响。结果 不同厚度的PE薄膜以及微孔PE薄膜包装能在一定程度上减少鲜切生菜色泽的变化、质量损失率的上升以及营养成分的损失。其中,20 μm薄膜和微孔膜包装可以显著抑制鲜切生菜质量损失率,a^*、b^*和MDA的升高,保持袋内较高的O2,并抑制CO2的积累,减缓叶绿素、类胡萝卜素、叶黄素、可滴定酸、抗坏血酸和感官评分的下降,进而维持较高的品质,延长货架期。与20 μm薄膜相比,微孔膜会造成鲜切生菜相对较高的质量损失率。结论 20 μm厚度的PE薄膜更适合作为鲜切生菜保鲜的包装材料,可延长货架期2~3 d。本研究为鲜切生菜保鲜包装袋的选择提供依据,推动鲜切预制菜产业的发展。     

LDPE/PS互聚物的制备及其发泡行为研究

采用溶胀悬浮聚合法制备低密度聚乙烯/聚苯乙烯(LDPE/PS)互聚物,研究了苯乙烯(St)溶胀LDPE的条件以及聚合温度、引发剂过氧化苯甲酰(BPO)含量、聚合时间对LDPE/PS互聚物的影响。结果表明:St溶胀LDPE的最佳条件为温度40℃、溶胀时间150min;在聚合温度90℃、聚合时间9h、引发剂BPO质量分数为1%条件下,St转化率高达90%。全反射傅里叶变换红外光谱分析证明LDPE/PS互聚物中含有低密度聚乙烯接枝聚苯乙烯(LDPE-g-PS)共聚物,其质量分数为1.21%;扫描电子显微镜分析表明PS以不规则的颗粒状分布在LDPE基体中。LDPE/PS互聚物用超临界CO2发泡,在发泡压力2.5MPa、发泡温度120℃条件下,互聚物具有良好的发泡能力。     

尼泊金乙酯——改性LDPE抑菌薄膜制备与性能研究

研究尼泊金乙酯(ELN)的添加量对改性低密度聚乙烯(LDPE)抑菌薄膜性能的影响,将ELN添加到改性LDPE树脂和LDPE树脂中,通过共混、吹塑等工艺制备出ELN—改性LDPE抗菌薄膜,并研究ELN添加量对抑菌薄膜的机械、光学、氧气透过率、结构表征,抗菌等性能的影响。结果表明,随着ELN添加量的增加,薄膜的断裂伸长率先增加再减小,透光率逐渐下降,雾度逐渐上升,薄膜的氧气透过率和水蒸气透过系数先下降后上升,热稳定性先升高后降低。ELN的质量分数0.5%时,大肠杆菌和金黄色葡萄球菌的抑制作用显著增强。ELN的添加能提高薄膜的综合性能和抑菌效果,对研究新型包装材料具有重要的意义。     

石墨烯/低密度聚乙烯复合膜的制备及性能

目的以石墨烯/低密度聚乙烯(LDPE)复合包装材料为研究对象,讨论石墨烯、石墨烯微片对低密度聚乙烯薄膜力学性能、颜色、透光率及透氧率的影响。方法使用熔融共混方法制备不同石墨烯质量分数的石墨烯/LDPE复合材料,检测并比较其性能变化。结果石墨烯以及石墨烯微片的加入,使LDPE薄膜的弹性模量提高了9%~50%,横纵向拉伸强度提高了2%~30%,透光率降低了10%~60%,透氧率提高了10%~15%。结论由于石墨烯比表面积大、刚性高,对LDPE材料的拉伸强度、弹性模量等力学性能有明显改善,同时可提高薄膜透氧率,加深LDPE材料的颜色,降低薄膜透光率。     

碳钢用新型气相防锈包装膜的制备与性能研究

目的 以正癸酸（CA）为缓蚀剂制备一种新型气相防锈包装膜,以期拓展中长链脂肪酸类缓蚀剂在防锈包装中的应用。方法 利用挤出吹塑法制备了含不同质量分数（0、0.5%、1.0%、2.0%）CA的低密度聚乙烯（LDPE）基气相防锈包装膜,试验测定分析CA添加量对包装膜光学、力学、阻隔、缓蚀等性能的影响。结果 CA的添加可改善LDPE包装膜的韧性,其质量分数为0.5%、1.0%、2.0%时,可使包装膜的水蒸气阻隔性能分别提高3.7%、17.9%、14.8%;CA质量分数为1.0%和2.0%的包装膜可使低碳钢在交变湿热环境下保持9周期无锈蚀,满足国标对气相防锈包装膜的相关性能要求。结论 添加CA的气相防锈包装膜可有效延缓碳钢腐蚀,为该类新型气相防锈包装膜研制提供技术支撑。     

水杨酸/LDPE薄膜的制备及其对香蕉品质的影响

目的 研究添加不同浓度水杨酸(Salicylic Acid, SA)的低密度聚乙烯(Low-Density Polyethylene, LDPE)薄膜的基本性能的变化，及对香蕉保鲜效果的影响。方法 通过将不同质量分数的SA、抗氧化剂245和LDPE共混挤出，采用流延工艺制备SA–LDPE薄膜。以空白LDPE薄膜为对照，在(16±1)℃保鲜条件下对香蕉进行保鲜实验，通过测定和分析香蕉的质量损失率、硬度、色差、糖度、气体成分等指标，研究SA–LDPE薄膜对香蕉品质的影响。结果 添加了SA的LDPE薄膜力学性能降低，气体阻隔性能上升，延缓了香蕉硬度的下降和色差值的上升。结论 添加SA改善了薄膜的阻隔性能，SA–LDPE薄膜可有效抑制香蕉呼吸作用，延缓香蕉软化过程，抑制香蕉褐变，有助于保持香蕉的生理特征和感官品质。     

Production and Application of Active Packaging Film with Ethylene Adsorber to Increase the Shelf Life of Broccoli (Brassica oleracea L. var. Italica)

Broccoli (Brassica oleracea L. var. Italica) florets were packaged in low‐density polyethylene (LDPE) bags with or without ethylene adsorber under passive modified atmosphere and then stored at 4°C for 20 days. LDPE films with (8% Tazetut® masterbatch, M2) or without ethylene adsorber (M1) were tested. The effects of modified atmosphere packaging treatments on gas concentrations (O₂, CO₂ and ethylene) in the headspace, the mass loss, colour, texture, pH, total soluble solids, chlorophyll content, total phenolic content and sensory quality of packaged broccoli were determined by comparing with unpackaged (control) florets. Results revealed that deterioration occurred quickly in control broccoli, manifested mainly by mass loss, chlorophyll degradation and stem hardening. Also, it was found unacceptable by sensory panel after 5 days. Conversely, in those florets packaged under modified atmosphere packaging, especially for LDPE with ethylene adsorber (M2), all changes related with loss of quality were significantly reduced and delayed with time. Additionally, total soluble solids and total phenolic content remained almost unchanged during the whole period. Ethylene concentration was determined as 61.8 ppm in M1 and 0.33 ppm in M2, respectively, at the end of the storage. Thus, broccoli packaged with M2 films had prolonged storability up to 20 days with high quality attributes, this period being only 5 days in unpackaged control broccoli. Oxygen concentration decreased below 1% after 5 days of storage in M1, and the shelf life of broccoli in these bags was limited to 5 days because of risk for anaerobic fermentation. Copyright © 2013 John Wiley & Sons, Ltd.     

Mechanical and morphological investigation of virgin polyethylene and silver nanoparticle-loaded nanocomposites film: comprehensive analysis of kinetic models for non-isothermal crystallization

This research was accomplished to examine the mechanical, morphological and crystallization kinetics study of polyethylene/silver nanoparticles (Ag-NPs) nanocomposite films. In this research, low-density polyethylene (LDPE) nanocomposite films were prepared containing Ag-NPs using maleic-anhydride-grafted low-density polyethylene (LDPE-g-MAH) as a compatibilizer by the melt mixing process. From mechanical property evaluation, it is revealed that the LDPE/LDPE-g-MAH/Ag-NPs nanocomposite films showed decreased tensile strength as compared with virgin LDPE matrix. Thermal characteristics of the prepared virgin LDPE and its nanocomposite films were studied by differential scanning calorimetry (DSC). Comprehensive analysis of different kinetic models such as the Avrami and Mo model on non-isothermal crystallization kinetics was performed in order to correlate the rate of crystallization and its various kinetic parameters. Further, the macrokinetic equation as proposed by Malkin has been applied to describe the kinetics of crystallization in the light of the Avrami equation. Concerning virgin LDPE and Ag-NP-reinforced LDPE, the former shows primary crystallization, whereas the later exhibits both primary and secondary crystallization with varying Avrami exponents. Kinetic parameters are recognized, and confirm the influence of Ag-NPs on crystallization kinetics. X-ray diffraction spectroscopy and transmission electron microscopic analysis of the nanocomposite films were conducted to verify the dispersion of inorganic filler particles in the resulting hybrids.     

Low density polyethylene – Chitosan composites

With the aim of develop new materials for active food packaging, composites of low-density polyethylene (LDPE) with chitosan (CS) or chitosan sodium montmorillonite clay nanocomposites (CSnano), with or without Irganox 1076 commercial synthetic antioxidant or vitamin E (VE) as natural antioxidant were prepared by melt processing. The obtained materials have been characterized by processing behavior, mechanical and thermal properties, positive groups determination, atomic force microscopy and standard tests to assess antimicrobial and antioxidant activities. The compositions assuring insignificant decrease in mechanical and thermal properties were selected as LDPE/3CSnano/VE and LDPE/6CSnano/VE. It has been shown the chitosan imparts antimicrobial properties to LDPE films while the vitamin E increased the oxidation induction period, especially for materials containing chitosan nanocomposites. The incorporation of both chitosan nanocomposites and vitamin E in polyethylene gave films with good antimicrobial and thermal properties because of significant increase of charge surface and important changes in surface topology and antimicrobial activity because of a synergistic effect. The nanocomposites cannot only passively protect the food against environmental factors, but they may enhance shelf life of food products.     

The effect of metallocene-catalyzed linear low-density polyethylene on the physicomechanical properties of its film blends with low-density polyethylene

Films comprising a metallocene-catalyzed linear low-density polyethylene (mLLDPE) blended with either of two different low-density polyethylene (LDPE) materials were prepared. The physicomechanical, optical and melt flow properties of the films were measured. A novel adaptation of conventional radar plots was used to process the acquired data to identify the level at which mLLDPE should be incorporated in either of the LDPEs to produce optimal overall properties. In general, the addition of mLLDPE to LDPE improved most of the properties considered and the LDPE material having the higher polydispersity produced blends having superior properties. A level of mLLDPE of between 20–30% (w/w) was required in order to achieve optimization.     

Low‐density Polyethylene Films Loaded by Titanium Dioxide and Zinc Oxide Nanoparticles as a New Active Packaging System against Escherichia coli O157:H7 in Fresh Calf Minced Meat

Antibacterial packaging is introduced as a new method to prevent microbial food spoilage. Antibacterial effects of TiO₂, ZnO and mixed TiO₂–ZnO nanoparticle‐coated low‐density polyethylene (LDPE) films on Escherichia coli PTCC1330 were investigated. Bactericidal efficiency of 0.5%, 1% and 2% TiO₂ and ZnO nanoparticles and also 1% mixed TiO₂–ZnO nanoparticles with ratios of 25/75, 50/50 and 75/25 were tested under ultraviolet (UV) and fluorescent lights at two states: films alone and fresh calf minced meat packed. Maximum colony‐forming unit (CFU) reduction of 99.8% and 99.7% were obtained using 1% and 2% ZnO nanoparticle‐coated LDPE film under fluorescent light for films alone as well as 99.8% and 99.6% for fresh calf minced meat packed. 90.3% and 51.8% CFU reduction were recorded for 1% TiO₂ nanoparticle‐coated LDPE films in the presence of UV light at direct contact with bacteria and fresh calf minced meat packed, respectively. Maximum CFU reductions of 96% and 64.1% were obtained using 50/50 ratio of TiO₂/ZnO nanoparticles at the presence of UV light for film alone and fresh calf minced meat packed, respectively. ZnO nanoparticle‐coated LDPE films were identified as the best case to improve shelf life and prevent E. coli growth in fresh calf minced meat.     

Fabrication and Properties of Antioxidant Polyethylene‐based Films Containing Marigold (Tagetes erecta) Extract and Application on Soybean Oil Stability

Four films were extruded in a pilot‐plant scale blown extrusion machine: a monolayer low‐density polyethylene (LDPE) film added with 2.90% of marigold (Tagetes erecta) extract, a two‐layer high‐density polyethylene/LDPE film added with 3.59% of the extract in the LDPE layer and the corresponding two control films without addition of the extract. More than 64% of astaxanthin contained in the extract was lost during the extrusion process. Spectroscopic, optical and mechanical properties of the films were affected by the addition of the marigold extract. The films showed to be light sensitive when exposed to commercial light at 25 °C; however, bags made of the films showed a positive effect on soybean oil stability when used as packaging. Copyright © 2012 John Wiley & Sons, Ltd.     

Anhydrides as antimycotic agents added to polyethylene films for food packaging

Incorporation of free acids or salts of antimycotic food additives, including propionic acid, benzoic acid or sorbic acid, into low-density polyethylene (LDPE) films failed to inhibit mould growth when the films contacted inoculated media. However, LDPE films into which benzoic anhydride was incorporated exhibited antimycotic activity when in contact with media and cheese. Benzoic anhydride, which had been added to LDPE film, was hydrolysed within 5h and detected as benzoic acid in potato dextrose agar (PDA) and cheese after contact with the film. LDPE films, into which 1% benzoic anhydride was incorporated, completely inhibited Rhizopus stolonifer. Penicillium spp., and Aspergillus toxicarius growth on PDA. Lower amounts of anhydride partially inhibited growth by increasing the lag phase and reducing the rate of growth in most cases. LDPE films incorporated with 0.5–2% benzoic anhydride delayed mould growth on cheese. These data suggest that addition of antimycotic agents to LDPE during film manufacture may be a feasible way of controlling surface mould growth in foods such as cheese.     

保鲜膜包装对西兰花采后花蕾黄化的影响

目的 研究聚乙烯(polyethylene,PE)、聚乳酸(polylactic acid,PLA)和聚偏二氯乙烯(polyvinylidene chloride,PVDC)等3种保鲜膜包装对西兰花花蕾黄化的影响,以探索西兰花采后常温货架期间适宜的包装方式.方法 以西兰花为实验材料,采用3种保鲜膜分别对西兰花进行包装,以无膜包装作为对照,研究不同处理对西兰花采后常温货架期间花蕾黄化及品质的影响.结果 常温货架期间,4组西兰花花蕾均逐渐由绿变黄,但对照组西兰花的黄化速度最快,PVDC处理组的西兰花黄化速度次之.常温货架前期(0～2 d),对照组与PVDC处理组的西兰花较其他2组的西兰花提前出现呼吸强度峰值.对照组西兰花质量损失最为严重,PLA处理组次之.对照组西兰花的叶绿素a、叶绿素b和总叶绿素含量均显著低于3种保鲜膜处理组的西兰花,进一步研究结果表明,这可能与叶绿素降解途径关键酶叶绿素酶(chlorophyllase,Chlase)、脱镁螯合酶(Mg-dechelatase,MDCase)、脱镁叶绿素酶(pheophytinase,PPH)的高活性有关.3种保鲜膜包装并没有持续保证西兰花中维生素C含量处于显著高水平.结论 采后常温货架期间,PE保鲜膜包装对西兰花花蕾的护绿效果较好,PLA保鲜膜次之,但PLA处理组的西兰花质量损失率较大.