纳米食品保鲜膜研究进展  

Research Progress of Nanomaterial Food Fresh-keeping Film

作　　者：李玲 刘秋 于基成 LI Ling;LIU Qiu;YU Ji-cheng(College of Life Science,Dalian Minzu University,Liaoning Dalian 116600,China)

机构地区：[1]大连民族大学生命科学学院,辽宁大连116600

出　　处：《包装工程》2023年第7期10-21,共12页Packaging Engineering

基　　金：辽宁省高等学校创新人才支持计划(2020080)。

摘　　要：目的综述纳米材料及其制备纳米保鲜膜,以及其在食品保鲜中研究和应用现状。方法介绍常用纳米包装保鲜膜中常用的纳米材料,包括ZnO纳米粒子、TiO_(2)纳米粒子、SiO_(2)纳米粒子、介孔SiO_(2)纳米粒子、Ag纳米粒子,以及纳米保鲜膜制备方法。结果在传统膜或保鲜膜中添加纳米粒子,可以有效改善膜的力学性能、阻隔性能及抑菌性能,可有效延长食品货架期和贮藏保鲜期。结论与传统膜相比,纳米膜在食品包装保鲜具有优异特性,具有巨大应用潜力。然而,如何改善光催化等纳米薄膜应用的局限性需要进一步研究。The work aims to review the nanomaterial and the food fresh-keeping film prepared by nanomaterial as well as the research and application status of nanomaterial in food fresh-keeping.The nanomaterials commonly used in fresh-keeping films were introduced,including zinc oxide nanoparticles,titanium dioxide nanoparticles,silica nanoparticles,mesoporous silica nanoparticles and silver nanoparticles and the preparation methods of nano fresh-keeping films were expounded.Adding nanoparticles to traditional films or fresh-keeping films could effectively improve some film properties,such as mechanical property,barrier property and antibacterial property and extend the food shelf life and the storage period.Compared with the traditional film,the nano film has excellent properties in food packaging and fresh-keeping,and has great application potential.However,how to improve the application limitations of nano film such as photocatalysis needs further research.

关 键 词：纳米粒子 保鲜膜 制备 保鲜 

分 类 号：TB484[一般工业技术—包装工程] TS255.3[轻工技术与工程—农产品加工及贮藏工程]