中图分类号：TB33 文献标识码：A DOI： 10.7525/j.issn.1006-8023.2025.03.012

Abstract：Due to the decreasing supplyof petroleumbased plastics resources，thedevelopment of biomassresources has atracted extensive attentionof researchers recently.The research on environmentalfriendlyantibacterial packaging materials has increasingly becomeanew trend.Nanocellulose（CNC）derived from biomass has attracted particular attention.In recent years，nanocellulose hasbeen widelyused in packaging materials，medicalfields，filter mediaand other fields.Itisagoodsubstrate，modifierandaditive.Polylacticacid（PLA）is anenvironmentally friendlyandrenewable polymer，which canbe widelyusedinthefieldoffood packaging toreplace petroleum based plastics.However，its high britlenessand poorantibacterial properties limittheapplicationofPLAinthe fieldof packaging．Inthisstudy，two kinds of polylactic acid/carvacrol/nanocelluluse-zinc oxide（PLA/CRV/CNC-ZnO）composite films with antibacterial effect were successfully prepared by solution casting and electrospinning.The efects ofCRVand CNC-ZnO hybrid on he propertiesofthecomposite films were studied.Atthe same time，two kindsofcompositefilms were appliedtostrawberry preservation experiment to explore their preservation efect on strawberry.The PLA/CRV20%/CNC-ZnO3%composite film prepared by solvent casting method and F-PLA/CRV20%/CNC-ZnO3% composite film prepared by electrospinning method wereused to freshen strawberries inthesame environment，andthe fresh-keeping efectof strawberries was evaluatedbysensoryevaluation，weight lossrateandother tests，andthe efects of packagingfilms preparedbydifferent processes onthefresh-keeping effctofstrawberries were comparedandanalyzed.Theresultsshowedthatbothcasting film

ZHANGY，CUD.PreparationdpropertiesstudyofstrawberryingfimJ].FrestEngineering2025，41（3）：64 and spinning film had better preservation efect onstrawberry，and the preservation effect ofF-PLA/CRV20%/CNCZ n O3 % spinning film on strawberry was better than P L A/ C R V2 0 % / C N C - Z n O3 % casting film，and the shelf life of strawberry was successfully extended to 10 days at . This study has a certain guiding role in expanding the application of PLA composite film in antibacterial food packaging.

Keywords：Polylacticacid；carvacrol；nanocellulose zinc oxide；composite membrane；antibacterial activity

0 引言

近年来，我国食品工业发展迅猛，食品变质腐烂的问题受到人们的广泛关注。食品包装技术被认为是食品保鲜的关键手段，然而，聚丙烯（polypropyl-ene，PE）包装塑料膜的大量使用，出现石油资源枯竭、生态环境污染等问题。因此，环保的生物质材料可以作为替代传统塑料的可持续性解决方案，有助于减少对石油资源的依赖，降低对环境的影响，新型环保抗菌包装引起人们广泛的关注。聚乳酸/纳米纤维素抗菌复合膜成为食物保鲜包装不错的选择，聚乳酸（polylacticacid，PLA）抗菌膜的研究近年来得到广泛关注，其在食品包装、医疗和生物材料等领域具有潜在的应用前景。食品行业已广泛使用PLA作为食品包装材料[1]。PLA材料表面呈弱酸性（pH为6＼～6.5），因此具备一定的抗菌和防霉功能[2]，将抗菌剂与PLA复合将有望获得抗菌能力优异的材料。然而PLA也有一些缺点，使其不适合特定应用，如韧性低[3]、缺乏抗菌特性、耐热性和阻隔性差。研究人员尝试使用有机或无机抗菌剂来提高PLA的功能。提高PLA性能的有效方法是加入独特而专业的增强元素，如纤维素纳米晶体和抗菌剂。Noori等4开发含有不同百分比茴香精油（pimpinellaanisum，AE）的活性PLA薄膜。结果表明，PLA/AE薄膜的热稳定性大于纯PLA薄膜。对于 1 . 5 % AE的PLA复合材料，与纯PLA相比，拉伸强度降低了 3 5 % ，断裂伸长率增加了 2 8 . 0 9 % 。活性复合物可产生 1 4 . 2～1 9 . 2 m m 的可见抑菌圈。王德宝等[5通过负载不同量紫苏桂（pe-rillaaldehyde，PAE）于PLA基质中，采用静电纺丝技术制备具有较好吸水性的PAE-PLA抗菌包装膜，研究结果显示，随着PAE的添加，纺丝液表面电荷密度、纳米纤维直径、包装膜的力学强度均受到影响；……