Preparation of Polyurethane-based Sustained Release Thermal Sensitive Plastic Wrap by Phase Inversion and Its Application
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Abstract:
Polyurethane-based sustained release thermosensitive plastic wrap was prepared using phase inversion, with carvacrol and synthetic polyurethane as the antimicrobial preservative and the raw material, respectively. The phase transition temperature, vapor permeability, release properties, and antibacterial effects of the polyurethane-based sustained release thermosensitive plastic wrap were measured by using a differential scanning calorimeter, Fourier transform infrared spectrometer, and X-ray diffractometer, and its application in Cantonese-style bakery packaging was studied. The results showed that carvacrol and polyurethane formed a film by physical blending, and the phase inversion temperature of this film was 47.9 ℃. Following an increase in the temperature from 40 ℃ to 50 ℃, the vapor permeability and sustained release of the wrap were dramatically increased. The vapor permeability rate increased from 158.01 g×m-2×24 h to 469.50 g×m-2×24 h, and the sustained release rate increased from 1.06% to 3.28%. Furthermore, the composite film showed a significant inhibitory effect against Escherichia coli, Bacillus subtilis, and mold. When used for the preservation of bread, croissants, moon cake, and other food items, polyurethane-based sustained release thermosensitive plastic wrap showed excellent antimicrobial effects and it was able to extended the product shelf life two to four times.