Abstract
Antibacterial polyethylene (PE) packaging films were prepared by combining granulation and casting with antibacterial agents sodium dehydroacetate (SD) and potassium sorbate (PS). The scanning electron microscopy (SEM) was used to characterize the structure of the films, and the effects of various additives on their physical, optical, microstructure, thermal stability, and antibacterial properties were investigated. The results show that when the SD: PS ratio is 2:1, the antibacterial film has higher tensile strength (14.71 MPa) than pure PE film. When the SD: PS ratio is 3:1, the water vapor transmission coefficient is the lowest, and The increase of SD concentration can result in good antibacterial activity against various microbes. The film has excellent physical and antibacterial properties, making it ideal for food packaging.
Highlights
As people pay more and more attention to health, to ensure the quality and safety of food, food packaging is becoming more and more important
Sodium dehydrogenate (SD; the first letter) is a healthy food antimicrobial, preservative authorised by the United Nations Food and Agriculture Organization (FAO) and the World Health Organization (WHO), Which is a new generation of alternative food preservatives after sodium benzoate, paraben and potassium sorbate (Yan et al, 2014)
It may be that with the increase of SD mass, the probability of molecular contact increases and agglomeration occurs, which affects the fluidity of PE molecular chain; when the ratio of SD: potassium sorbate (PS) was 2:1, tensile strength rose from 11.26 MPa to 14.70MPa, which was 30.55% higher than group A
Summary
As people pay more and more attention to health, to ensure the quality and safety of food, food packaging is becoming more and more important. The antibacterial effect of 2% SD antibacterial composite membrane was greater than that of potassium sorbate antibacterial composite membrane and sodium benzoate antibacterial composite membrane, because sodium dehydroacetate inhibits the normal growth of microorganisms such as bacteria, yeasts, moulds, and other microorganisms. It has been used in foods and drinks, and pharmaceutical formulations (Chen et al, 2016; He et al, 2019)
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