Characterization of Zein/Starch-Based Packaging Films and Their Effect on Lettuce Preservation
In order to develop a high-performance edible environmental protection packaging film for fresh lettuce preservation,this study used zein,cross-linked starch,and potato pulp as the main film-forming substrates and sodium carboxymethyl cellulose as the adhesive to investigate the thickness,mechanical properties,barrier properties,microstructure and other characteristics of the packaging film prepared with different additions of sodium carboxymethyl cellulose,and to select the optimal formulation of packaging film for lettuce preservation effect evaluation.The results showed that when sodium carboxymethyl cellulose was added at 2.0％(m/V),the thickness was 0.15 mm,tensile strength was 10.85 MPa,elongation at break was 36.57％,oxygen permeability was 0.36×10-15 m2/g·Pa and moisture permeability was 424.46 g/m2·d,with good film-forming and application properties.Compared to the polyethylene(PE)wrap and no wrap treatment groups,the zein/starch-based wrap group was more effective in slowing down the decline in sensory and nutritional quality of lettuce during storage at 4 ℃ for 10 d.Chlorophyll content increased by 6.3％ and vitamin C content increased by 27.78％ compared to PE film,and the total bacterial count was 58.01％ lower than the control.Therefore,the zein/starch-based packaging film prepared in this test is a high quality packaging film that can be used for lettuce preservation.
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