Edible glucomannan compound film with pathogens inhibition and its application

On the purpose of searching the edible and environment-friendly compound film, selecting Polysaccharide as main material and plasticizer, intensity assistant, lipid, emulsifier and natural antiseptic agent as supplementary material, the effects of drying temperature, time and various functional materials on the film physical and mechanical properties were studied, and the experiments of pathogens inhibition were conducted. The results showed that: when using glucomannan as raw material, and drying them at 30～40℃ for 1 h, edible compound films with beneficial effects such as good water vapor barrier, certain mechanical strength can be produced. Furthermore, longer shelf-life can be obtained when the new compound film was applied to the storage of mushrooms and orange. The weight loss rate and browning degree of edible mushroom preserved with compound pathogens-inhibiting film for four days under ambient condition, were 5.5% and 0.11, respectively, and the rot rate of orange fruit preserved with the compound film for two weeks was less than 2%. The preservation effect using the compound film is much better than that of the control. Glucomannan can be used as an edible compound pathogens-inhibiting film.