Zhou Hui-Fang, Deng Wan-Ying, Guo Hao-Qi, Luo Wen-Han, Han Zhi-Qiang, Cheng Zheng, Lau Woon-Ming, Xiao Nai-Yu, Zhang Xue-Qin
College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Provincial Food Green Packaging Engineering Center, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
Int J Biol Macromol. 2025 Jan;286:138335. doi: 10.1016/j.ijbiomac.2024.138335. Epub 2024 Dec 3.
In this study, hyperthermal hydrogen-induced cross-linking (HHIC) technology was applied to construct a dense cross-linking layer of antibacterial chitosan quaternary ammonium salt (HTCC) to PE surface through the selective cleavage of CH bonds and subsequent cross-linking of the resulting carbon radicals. Before HHIC treatment, UV-Ozone was used to activate PE surface to facilitate HTCC adsorption. FT-IR and XPS analyses proved the successful cross-linking between PE and HTCC. From AFM analysis, the prepared PE cross-linked HTCC film (PE-c-HTCC) showed the rougher surface with average roughness (Ra) of 9.16 nm. The water vapor permeability (WVP) and oxygen permeability (OP) values of the film were decreased by about 83 % and 97 %, respectively. Additionally, the film exhibited strong antibacterial properties against E. coli and S. aureus. In terms of these properties, the shelf life of fresh beef could be extended for 2 days after packing with the PE-c-HTCC film.
