Preparation of Polyvinyl Alcohol /Silver Nanoparticles Film and Its Application in Fresh Noodles Leaf Preservation

Abstract

In this study, polyvinyl alcohol (PVA) and distilled water were used as raw materials, glycerol was used as plasticizer. The PVA/AgNPs composite films with different proportions of silver nanoparticles (0%, 1%, 2% and 4%) were prepared by solution casting method. The mechanical properties, barrier property and antibacterial property of the films were characterized. The suitable film was applied to the fresh-keeping of fresh noodles leaf, and its effect on the quality of fresh noodles leaf was studied. The results showed that 4% PVA/AgNPs films had better mechanical properties, barrier properties and antibacterial properties. The diameter of the inhibitory circle against Staphylococcus aureus reached 11.67±0.29 mm. PVA/AgNPs film with 4% nano-silver content was selected to preserve fresh noodles leaf and determine the quality changes of fresh noodles leaf during the storage period at 4 ℃. The preservation results showed that 4% PVA/AgNPs film could significantly delayed the growth of total colony counts, maintained the color, pH and acidity of the fresh noodles leaf during the storage period. Furthermore, 4% PVA/AgNPs film significantly reduced the cooking loss, improved the quality and the migration of the silver in the fresh noodles leaf, which the national standards. The above study showed that PVA/AgNPs film had the excellent antibacterial effect, and effectively maintained the quality of fresh noodle leaf and prolong the storage time, which can provide a new method for the packaging of noodle products.

Keywords

• pva/agnps film
• antibacterial
• noodles leaf preservation
• quality