Hydrophobic polyethylene film prepared by film blowing process for preservation of fried shrimp rolls

文献类型： 外文期刊

第一作者： Wang, Honglei

作者： Wang, Honglei;Li, Juanhua;Chen, Guojian;Zhong, Yunyun;Cheng, Zheng;Xiao, Naiyu;Zhang, Chunhui;Zhao, Pei;Yang, Jing;Wang, Honglei;Li, Juanhua;Chen, Guojian;Zhong, Yunyun;Cheng, Zheng;Wang, Honglei;Xiao, Naiyu

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关键词： Polyethylene; Fried shrimp rolls; Packaging preservation

期刊名称：FOOD CHEMISTRY （ 影响因子：8.5； 五年影响因子：8.2 ）

ISSN： 0308-8146

年卷期： 2024 年 453 卷

页码：

收录情况： SCI

摘要： Hydrophobic coatings have wide applications, but face challenges in food flexible packaging in terms of poor adhesion and inadequate wear resistance. Health hazards and poor adhesion drive the search for novel hydrophobic coatings substitutes. Here, we introduced rationally synthesized carnauba wax-SiO2 microspheres as a component to composite polyethylene (PE) film construction, and created a wear-resistant hydrophobic composite PE film via the blown film technique. The resultant hydrophobic composite film demonstrated an enhanced water contact angle from 86 degrees to above 100 degrees, coupled with favorable mechanical properties such as wear resistance, tensile strength and effective barrier performance against water vapor and oxygen. Upon implementation in the preservation of a Cantonese delicacy, Chaoshan fried shrimp rolls, it was observed that at 25 degrees C, the carnauba wax-SiO2-PE composite packaging film extended the shelf life of the product by 3 days compared to pure PE film.

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