淀粉基抗菌食品包装膜的研究进展  

Advances in starch-based antibacterial food packaging films

作　　者：刘星凯 任菲 王书军 LIU Xing-Kai;REN Fei;WANG Shu-Jun(State Key Laboratory of Food Nutrition and Safety,Tianjin 300457,China;College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,China)

机构地区：[1]食品营养与安全国家重点实验室,天津300457 [2]天津科技大学食品科学与工程学院,天津300457

出　　处：《食品安全质量检测学报》2023年第1期1-9,共9页Journal of Food Safety and Quality

基　　金：国家自然科学基金项目(3210161263、32030084)。

摘　　要：随着全球环保意识的提升,以来源广、可再生、成本低的淀粉为原料制备的淀粉基抗菌包装膜取代传统石油基包装材料的研究受到了广泛的关注。淀粉基抗菌膜通常是以天然淀粉/改性淀粉为原料加入塑化剂和抑菌剂并经热加工制备,其中抑菌剂的性质是决定抗菌膜抑菌活性的关键因素。此外,淀粉基抗菌膜的制备方法和材料性能也受到抑菌剂的来源和性质的影响。本文综述了基于不同抑菌剂制备的淀粉基抗菌膜的材料性能和抑菌活性,并提出在未来仍需研究安全性高、材料性能好和抑菌能力强的淀粉基抗菌材料,以期为开发绿色环保、性能优异的淀粉聚合物基抗菌食品包装材料提供指导。With the promotion of global environmental awareness, the starch-based antibacterial films with the advantages of wide source, renewable and low-cost instead of conventional petroleum-based packaging materials have been widely studied. The starch-based antibacterial film is generally prepared by taking natural starch/modify starch as a raw material and adding a plasticizer and a bacteriostatic agent through thermal processing. The properties of antibacterial agents are the key factor to determine the antibacterial activity of starch-based antibacterial film.Moreover, the processing methods and material properties of starch-based antibacterial film are also affected by the source and properties of antibacterial agents. This paper reviewed the material properties and antibacterial activities of starch-based antibacterial films based on different antibacterial agents, and suggested that the starch-based antibacterial food packaging films with the characteristics of high safety, good material performance and strong antibacterial ability still need to be researched in the future. Our review can provide guidance for the development of environmentally friendly starch-based antibacterial packaging materials with excellent performance.

关 键 词：淀粉膜 抗菌 包装 

分 类 号：TS206.4[轻工技术与工程—食品科学] TB383.2[轻工技术与工程—食品科学与工程]