基于纤维素纳米晶乳化陈皮精油的淀粉基抗菌膜的制备与性能

Preparation and Properties of Starch-Based Antibacterial Film with Orange Essential Oil Emulsified by Cellulose Nanocrystalline

以玉米淀粉(corn starch,CS)为基质、柠檬酸为交联剂、纤维素纳米晶(cellulose nanocrystals,CNC)乳化陈皮精油(orangepeelessentialoil,OPO)制备的Pickering乳液为抗菌剂,采用流延法成功制备了CS/CNC-OPO抗菌复合膜;探讨了CNC和OPO的添加量对CS/CNC-OPO抗菌复合膜的机械强度、水蒸气透过率、水接触角、抗菌性能等的影响,并采用傅里叶变换光谱、X射线衍射光谱和扫描电子显微镜对CS/CNC-OPO抗菌复合膜进行表征。结果表明,当OPO添加量为11%,CNC和OPO比例为1∶11(g/mL)时,CS/CNC-OPO膜的性能最好,水蒸气透过率为1.03×10^(-3)g/(m·h·kPa),水接触角为74.53°,拉伸强度达6.01 MPa,对大肠杆菌和金黄色葡萄球菌的抑菌面积高达88.4 mm2和96.45 mm^(2)。该淀粉基膜强度好,且具有较好的疏水和抗菌性,在食品包装领域具有广阔的应用前景。

Using corn starch(CS)as the film substrate,citric acid as the crosslinking agent,and Pickering emulsion prepared with cellulose nanocrystals(CNC)-emulsified orange peel essential oil(OPO)as the antibacterial agent,an antibacterial composite film(CS/CNC-OPO)was successfully prepared by the casting method.The effects of different contents of CNC and OPO on the mechanical strength,water vapor transmission rate,water contact angle and antibacterial properties of the composite film were analyzed,and the composite film was characterized by Fourier transform infrared(FTIR)spectroscopy,X-ray diffraction(XRD)spectroscopy and scanning electron microscopy(SEM).The results showed that the performance of the CS/CNC-OPO antibacterial film was the best when 11%OPO was added and the CNC-to-OPO ratio was 1:11(g/mL).The antibacterial film had the following properties:water vapor permeability,1.03×10^(-3) g/(m·h·kPa);water contact angle,74.53°;and tensile strength 6.01 MPa.The area of inhibition zone of the film against Escherichia coli and Staphylococcus aureus was up to 88.4 and 96.45 mm2,respectively.Therefore,the starch-based film has good strength,hydrophobic and antibacterial properties,and has broad application prospects in the field of food packaging.