Selection and Compounding Preparation of Fungus Inhibitor for Food Outer Packaging Materials

Objective: The formulation and concentration of fungal inhibitors in food packaging materials were screened and optimized to provide reference for the control of fungal contamination in food packaging materials. Methods: Three bacteriostatic agents, which were suitable for food packaging materials, including organosilicon quaternary ammonium salt (OQAS), sodium dehydroacetate (SD) and polyhexamethylene biguanidine hydrochloride (PHMB) were selected as the target disinfectants and tested on four kinds of fungi including Cladosporium cladosporioides, Aspergillus niger, Penicillium aurantiogriseum and Cladosporium herbarum. The mycelial growth inhibition effects of these three disinfectants on the four fungi were tested separately. Results: The effective concentration range(100%) of the three disinfectants were determined. Then these three disinfectants were combined to get a new compound bactericides, consisting of OQAS (0.38 mg/mL), SD (0.69 mg/mL) and PHMB (0.49 mg/mL), in which the total concentrations of bactericides were 1.56 mg/mL. Conclusion: The dosage of OQAS, SD and PHMB could be significantly reduced by the combination, which would make the antimicrobial agent more safe and efficient.