Method for preparing antibacterial and fresh-keeping fruit-packaging material through three-dimensional printing

Patent metadata

Field	Value
Publication number	US-2025136825-A1
Application number	US-202318681852-A
Country	US
Kind code	A1
Filing date	Sep 14, 2023
Priority date	Aug 31, 2022
Publication date	May 1, 2025
Grant date	—

Abstract

A method for preparing an antibacterial and fresh-keeping fruit-packaging material through three-dimensional (3D) printing includes the following steps: dissolving gum arabic and pullulan separately in deionized water to obtain a gum arabic solution and a pullulan solution; subjecting a probiotic to cultivation, centrifugation, and resuspension to obtain a bacterial suspension; mixing the bacterial suspension, the gum arabic solution, and the pullulan solution to obtain a core layer solution; mixing polyvinyl chloride, a modifier, and a plasticizer to obtain a shell layer solution; injecting the shell layer solution and the core layer solution into two syringes, respectively; conducting coaxial 3D printing to finally obtain a coaxial 3D printing product with a core-shell structure; and conducting uniaxial 3D printing with the shell layer solution alone to form an outer layer on the coaxial 3D printing product to obtain the antibacterial and fresh-keeping fruit-packaging material with inner and outer layers.

First claim

1 . A method for preparing an antibacterial and fresh-keeping fruit-packaging material through three-dimensional (3D) printing, comprising the following steps:
(1) preparation of a core layer solution: dissolving gum arabic in deionized water to obtain a gum arabic solution with a mass concentration of 10% to 15%; dissolving pullulan in deionized water to obtain a pullulan solution with a mass concentration of 10% to 15%; subjecting a probiotic to inoculation and cultivation, centrifugation, and resuspension to obtain a bacterial suspension with a bacterial concentration of 10 9 lg to 10 10 lg (CFU/g); and mixing the bacterial suspension, the gum arabic solution, and the pullulan solution in a mass ratio of 1:(3-4):(1-3), and sealing and stirring a resulting mixed solution to obtain the core layer solution; (2) preparation of a shell layer solution: mixing polyvinyl chloride, a modifier, and a plasticizer, and thoroughly stirring a resulting mixture to obtain the shell layer solution, wherein the polyvinyl chloride, the modifier, and the plasticizer are mixed in a mass ratio of 100:(5-10):(20-30) and the modifier is chlorinated polyethylene; and (3) preparation of the antibacterial and fresh-keeping fruit-packaging material: with the shell layer solution and the core layer solution as 3D printing solutions, conducting coaxial 3D printing and uniaxial 3D printing as follows: injecting the shell layer solution obtained in the step (2) and the core layer solution obtained in the step (1) into two syringes, respectively; conducting the coaxial 3D printing with a propulsion rate of the shell layer solution greater than a propulsion rate of the core layer solution to finally obtain a coaxial 3D printing product with a core-shell structure on a bottom plate of a device; and conducting the uniaxial 3D printing with the shell layer solution alone to form an outer layer on the core-shell structure of the coaxial 3D printing product to obtain the antibacterial and fresh-keeping fruit-packaging material with inner and outer layers, wherein the inner layer is used for keeping fruits fresh and the outer layer is used for protection of the fruits.

2 . The method for preparing the antibacterial and fresh-keeping fruit-packaging material through the 3D printing according to claim 1 , wherein in the step (1), the probiotic is any one selected from the group consisting of Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium thermophilum, and Lactobacillus bulgaricus; and the probiotic is cultivated specifically as follows: inoculating the probiotic at an inoculum size of (1-2) g: 100 mL into an MRS liquid medium, and cultivating the probiotic at 35° C. to 37° C. for 10 h to 12 h.

3 . The method for preparing the antibacterial and fresh-keeping fruit-packaging material through the 3D printing according to claim 1 , wherein in the step (3), the coaxial 3D printing is conducted with the following condition parameters: nozzle diameters: a diameter of a core layer nozzle: 0.8 mm to 1.4 mm, and a diameter of a shell layer nozzle: 1.7 mm to 2.5 mm; printing temperatures: a temperature of core layer printing: 25° C. to 40° C., and a temperature of shell layer printing: 30° C. to 60° C.; propulsion rates: the propulsion rate of the core layer solution: 5 mm/s to 8 mm/s, the propulsion rate of the shell layer solution: 15 mm/s to 40 mm/s, and a ratio of the propulsion rate of the core layer solution to the propulsion rate of the shell layer solution: 1:(3-5); and a printing speed: 15 mm/s to 30 mm/s.

4 . The method for preparing the antibacterial and fresh-keeping fruit-packaging material through the 3D printing according to claim 1 , wherein in the step (3), the uniaxial 3D printing is conducted with the following condition parameters: a nozzle diameter: 1.7 mm to 2.5 mm, a printing temperature: 30° C. to 60° C., and a printing speed: 15 mm/s to 30 mm/s.

5 . Use of a packaging material prepared by the method according to claim 1 in bacterial resistance and fresh-keeping for a food.

Assignees

• Univ Jiangsu

Inventors

• Li Zhihua
• Huang Xiaowei
• Zou Xiaobo
• Du Liuzi
• Shi Jiyong
• Yang Zhikun
• Cen Shaoyi
• Zhang Junjun
• Zhang Ning
• Sun Wei

Classifications

• C09D127/06

  Homopolymers or copolymers of vinyl chloride · CPC title

• B29K2105/0035

  Medical or pharmaceutical agents · CPC title

• B29K2105/0038

  Plasticisers · CPC title

• B29K2027/06

  PVC, i.e. polyvinylchloride · CPC title

• B29C64/118

  using filamentary material being melted, e.g. fused deposition modelling [FDM] · CPC title