Development of polyethylene antifogging and antibacterial packaging films for lettuce preservation

Abstract

The antifogging and antibacterial films were fabricated by employing low-density polyethylene (LDPE) with addition of nano-ZnO and surfactants (SF) via extrusion casting method. The SEM results showed that SF promoted the dispersion of nano-ZnO in the film. The LDPE films containing both nano-ZnO and SF exhibited excellent UV shielding, antifogging and antibacterial properties. The antifogging duration of films increased with the increase of nano-ZnO. The lettuces packed by the film containing SF could be clearly visible for its antifogging property. It showed the LDPE films added with nano-ZnO could delay quality deterioration of lettuces and the protective effect enhanced with increased nano-ZnO. Comparing the two films that contained same content of nano-ZnO, the film added with SF could maintain better quality for lettuces, which was also personified with better antibacterial activity against E. coli and S. aureus. This antifogging and antibacterial film was expected to be a candidate for the fruit and vegetable preservation.