摘要
为了延长食品的货架期和减少白色污染,利用埃洛石纳米管(HNTs)负载肉桂精油(CEOs)得到CEOs/HNTs纳米粒子。将其添加到聚己二酸/对苯二甲酸丁二醇酯(PBAT)树脂中,进行熔融共混挤出,制备出具有抗菌效果的复合薄膜。热重分析表明HNTs对CEOs的初始负载率约为10%;场发射扫描电子显微镜显示HNTs长度为500~1500 nm,直径为50~100 nm,CEOs/HNTs纳米粒子均匀地分散在PBAT薄膜中。与PBAT薄膜相比,CEOs/HNTs/PBAT复合薄膜的力学性能得到提高,透光和透水等物理性能在一定程度上得到改善。对金黄色葡萄球菌和大肠杆菌的抗菌效果可以达到93%和97%。同时在对草莓的保鲜试验中,取得了很好的保鲜效果。
To prolong the shelf life of food and reduce plastic pollution,halloysite nanotubes were loaded with cinnamon essential oils(CEOs/HNTs).Then,the CEOs/HNTs were added to poly(butyleneadipate-co-terephthalate)(PBAT)resin and melted,blended and extruded to prepare composite films with antibacterial effects.Thermogravimetric analysis shows that the loading rate of the halloysite nanotubes is about 10%.The results of field emission scanning electron microscope indicate the length of the HNTs is 500-1500 nm and the diameter is 50-100 nm.Also,CEOs/HNTs nanoparticles are evenly distributed in the PBAT resin.Compared with PBAT films,the mechanical properties of CEOs/HNTs/PBAT composite films are improved,and the physical properties such as light and water transmission are improved to a certain extent.The antibacterial activity against Staphylococcus aureus and Escherichia coli reached 93%and 97%,respectively.At the same time,a good freshness-keeping effect was obtained in the freshness-keeping experiment of strawberry.
作者
田宇航
战胜祺
周明钰
雷若兰
郑华明
TIAN Yuhang;ZHAN Shengqi;ZHOU Mingyu;LEI Ruolan;ZHENG Huaming(School of Materials Science and Engineering,Wuhan Institute of Technology,Wuhan 430205,China)
出处
《武汉工程大学学报》
CAS
2024年第4期390-397,共8页
Journal of Wuhan Institute of Technology
基金
武汉工程大学第十四届研究生教育创新基金(CX2022224)。
关键词
肉桂精油
埃洛石纳米管
纳米粒子
复合薄膜
cinnamon essential oils
halloysite nanotubes
nanoparticles
composite films
