Preparation, Property And Application Of Nanocellulose/Chitosan Composite Film Based On Fruit And Vegetable Package

Fruit and vegetable is one of the indispensable food in people’s daily life, which contain a lot of essential nutrients. Fruit and vegetable preservation effect is not ideal due to seasonal, regional and its physiological factors. At present, Chinese packaging workers have developed a lot of fresh-keeping packaging methods, but it cannot completely meet the modern packaging requirement. First of all, this topic selected three kind of nanocellulose (NCC) as the reinforced material, put them into the chitosan (CS), a blend of both was formed as NCC-CS composite films. The performance and structure of NCC-CS composite films were analyzed through a variety of tests and characterization methods, the composite films’formula was summed up. Then, NCC-CS composite solution was used to preserve strawberries and cucumbers, the physiological and biochemical indexes were tested in order to provide theoretical basis and practical guidance for NCC-CS composite solution in fruit and vegetable package application.Cellulose was separated from the furfural residue and treated under a 600w power in ultrasonic cell crusher and the processing time was 30 min, the CAHR-NCC was prepared. Using MCC as raw materials and anhydrous phosphate system as solvent to prepare nanocellulose, signed as (P-NCC). Using MCC as raw materials, with the help of ultrasonic cell crusher to prepare nanocellulose, signed as (NCC). Using sodium periodate to oxidate the NCC in the dark condition, and generating NADC with double aldehyde group structure. The typical functional groups of samples were analyzed through FTIR. The crystallization structure of samples were analyzed through XRD. The micromorphology and size of samples were analyzed through TEM. The surface morphology of samples were analyzed through SEM. The decomposition temperature range and the maximum decomposition rate of samples were analyzed through TG. The mainly atom resonance peak displacement of samples were analyzed through CP/MAS 13C NMR.A blend of CS with CAHR-NCC, P-NCC and NADC, respectively, were formed as CAHR-NCC/CS composite films, P-NCC/CS composite films and NADC/CS composite films. The typical functional groups of samples were analyzed through FTIR. The crystallization structure of samples were analyzed through XRD. The micromorphology and size of samples were analyzed through TEM. The surface morphology of samples were analyzed through SEM. The decomposition temperature range and the maximum decomposition rate of samples were analyzed through TG. The mainly atom resonance peak displacement of samples were analyzed through CP/MAS I3C NMR. The mechanical properties of samples were analyzed through the tensile strengths tensile modulus and elongation at break. The water absorption properties of samples were analyzed through the samples were analyzed through the water absorption rate test. The water vapor permeability of samples were analyzed through moisture transmisson test. The light transmittance of samples were analyzed through UV-spectrophotometer. The thermal stability of samples were analyzed through TG.A blend of CS with NCC prepared by ultrasonic cell crusher under a 850w power, was formed as NCC-CS composite solution. Weightlessness rate, firmness, electrical conductivity, respiration rate, organic acid content, total soluble solid content, anthocyanin content, total phenol content and sensory evaluation of strawberry were analyzed at 20 ℃ in 7 days. The fresh-keeping test results showed that all the indexes of strawberries in NCC-CS group were better than those in CK group, and the fresh keeping effect was obvious.A blend of CS with NCC prepared by ultrasonic cell crusher under a 850w power, was formed as NCC-CS composite solution. Weightlessness rate, firmness, total soluble solid content, chlorophyll content, vitamin C content, MDA content, CAT and POD activity of cucumber were analyzed at 4℃ in 14 days. The fresh-keeping test results showed all the indexes of cucumbers in NCC-CS group were better than those in CK group, and the fresh keeping effect was obvious.