1. Hydrophobic polyethylene film prepared by film blowing process for preservation of fried shrimp rolls.
- Author
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Wang H, Li J, Chen G, Zhong Y, Cheng Z, Zhang C, Zhao P, Yang J, and Xiao N
- Subjects
- Animals, Tensile Strength, Silicon Dioxide chemistry, Penaeidae chemistry, Polyethylene chemistry, Food Packaging instrumentation, Hydrophobic and Hydrophilic Interactions, Waxes chemistry, Food Preservation methods, Food Preservation instrumentation
- Abstract
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-SiO
2 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° to above 100°, 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 °C, the carnauba wax-SiO2 -PE composite packaging film extended the shelf life of the product by 3 days compared to pure PE film., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)- Published
- 2024
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