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首页> 外文期刊>Journal of Applied Polymer Science >Development of ecofriendly active food packaging materials based on blends of cross-linked poly (vinyl alcohol) and Piper betle Linn. leaf extract
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Development of ecofriendly active food packaging materials based on blends of cross-linked poly (vinyl alcohol) and Piper betle Linn. leaf extract

机译：基于交联聚（乙烯醇）和吹笛剂浸渍LiNn的共混物的Ecofriendly活性食品包装材料的开发。 叶子提取物

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摘要

Development of active packaging materials for food preservation has been a topic of interest over the years. Herein we report the preparation and characterization of novel active films based on the combination of poly (vinyl alcohol) (PVA), maltodextrin, agar and Piper betle Linn. leaf extract (PBLLE) for application in food preservation. Agar and maltodextrin were co-used as cross-linking agents aiming at improving the hydrophobicity of the PVA film. All the additives exhibited high compatibility with the PVA matrix and provided significant enhancement in film properties compared to the unmodified PVA. PBLLE was found to impart strong antibacterial activities and UV blocking property to the films. Moreover, the addition of PBLLE also remarkably increased the film flexibility owing to chemical and physical interactions between chemical compounds in the extract and the polymer network. The as-prepared blend films showed their effectiveness in prolonging the self-life of bread and mango, demonstrating a great potential for their practical applications in active food packaging field.
机译：多年来，食品保鲜用活性包装材料的开发一直是人们感兴趣的话题。在此，我们报道了基于聚乙烯醇（PVA）、麦芽糊精、琼脂和胡椒粉的新型活性膜的制备和表征。用于食品保存的叶提取物（PBLLE）。琼脂和麦芽糊精作为交联剂，旨在提高PVA膜的疏水性。与未改性的PVA相比，所有添加剂均与PVA基体表现出高度相容性，并提供了显著的膜性能增强。研究发现，PBLLE具有很强的抗菌活性和抗紫外线性能。此外，由于提取物中的化合物与聚合物网络之间的化学和物理相互作用，PBLLE的加入也显著增加了薄膜的柔韧性。所制备的共混膜能有效延长面包和芒果的自我寿命，在活性食品包装领域具有巨大的应用潜力。

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