The purpose of this study is to develop a ternary mixed matrix membrane (MMM) for food packaging using activation-graft-polymerization method. In this work, poly ether sulfone (PES) was activated by introducing -SO3H groups to establish a supported layer. Ag0 nanoparticles (AgNPs) were introduced on the activated surface of PES as functional fillers. Polyamide (PA) layer was formed as surface protective layer through interfacial polymerization of m-phenylenediamine and trimesoyl chloride. A series of physical and chemical assays were preformed to characterize the physical and chemical properties of the MMM. Results revealed that the antimicrobial rate of MMM for suspensions exceeded 86 %, while the silver release from the packaging was within the safety limit (below 100 µg/L). The prepared MMM was used as fresh-keeping packaging to preserve frozen salmon samples. It significantly slowed down the decline process of samples’ quality indexes, greatly extending the shelf life of preserved fish (26 % ∼ 47 %). The overall research results revealed the significant potential of the prepared MMM in food applications.
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