果蔬可食性涂膜剂结构组分与功能的研究进展  

Research Progress on Structural Components and Functions of Edible Coatings for Fruits and Vegetables

作　　者：张阿珊[1] 曾荣[2] 陈金印[1] 

机构地区：[1]江西农业大学 [2]佛山科学技术学院,广东佛山528000

出　　处：《食品与发酵工业》2011年第4期172-177,共6页Food and Fermentation Industries

基　　金：国家"十一五"科技支撑计划(2007BAD61B07)

摘　　要：随着人们绿色消费和环保意识的增强,可食性涂膜剂成了国内外学者研究的热点,其添加剂成分也向天然、可食的方向发展。文中综述了果蔬可食性涂膜剂结构组分与功能的研究进展,包括多糖类膜、蛋白质膜和脂质膜,以及添加于可食性涂膜剂中的抗氧化剂、杀菌剂和其他助剂的研究情况。The coatings for fruits and vegetables are not edible due to the presence of synthetic fungicides. With people~ desire for natural products that environmental and healthy benefits, edible coatings are become the priority for researcher at home and abroad. The additives trend to natural and edible as well. This review covers some recent advances on structural components and functions of edible coatings for fruits and vegetables, including polysaccharide films, protein films and lipid films, as well as the additives such as antioxidant, bactericide and other auxiliaries.

关 键 词：可食性涂膜 果蔬 多糖类膜 蛋白质膜 脂质膜 添加剂 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]