食品活性包装研究现状  

Research status of food active packaging

作　　者：谢京颖 王雅荭 高彦祥[1] XIE Jingying;WANG Yahong;GAO Yanxiang(Key Laboratory of Healthy Beverages,China National Light Industry Council,College of Food Science&Nutritional Engineering,China Agricultural University,Beijing 100083)

机构地区：[1]中轻健康饮品重点实验室,中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国食品添加剂》2023年第9期304-315,共12页China Food Additives

摘　　要：先进的食品包装技术有利于防止食品变质、延长保质期。食品活性包装即在食品包装材料中或包装容器内表面添加活性成分,与包装内容物或环境发生相互作用,从而实现保护食品的目的。本文结合国内外研究进展,主要针对活性包装中抗氧化包装和抑菌包装两大类,重点介绍活性成分和包装材料或容器制作方式,并对未来的发展趋势进行展望,希望为食品包装行业的材料和容器研发提供新思路。Advanced food packaging technology is beneficial in preventing food spoilage and extending the shelf life of food.Active food packaging involves incorporation of active ingredients into food packaging materials or inner surface of the packaging containers,to interact with packaged food or its environment and thereby protecting the food.Based on the research progress both at home and abroad,this paper mainly introduced two packaging categoriesantioxidant and bacteriostatic packaging.The active ingredients,packaging materials and containers production methods were summarized.It provides a prospect for the future development trend with the aim of offering new insights for the research and development of materials and containers in the food packaging industry.

关 键 词：活性 包装 抗氧化 抑菌 

分 类 号：TS206[轻工技术与工程—食品科学]