食品领域常用纳米颗粒及成膜方式研究进展  

Research progress of nanoparticles and film-forming methods commonly used in the food field

作　　者：宋珂 刘菲 郭凤娇 韩婷婷 孙倩倩 杨素珍 SONG Ke;LIU Fei;GUO Fengjiao;HAN Tingting;SUN Qianqian;YANG Suzhen(Shandong Freda Biotech Co.Ltd.,Jinan 250101,China)

机构地区：[1]山东福瑞达生物股份有限公司,山东济南250101

出　　处：《食品与发酵工业》2024年第23期377-385,共9页Food and Fermentation Industries

基　　金：新疆生产建设兵团重点领域科技攻关计划(2022AB002)。

摘　　要：纳米颗粒具有粒径可控、生物相容性和降解性良好及易加工改性等特点,因此在食品领域得到了广泛的研究和发展。该文系统阐述了食品领域常用纳米颗粒的特点,其中包含淀粉、壳聚糖和纤维素等有机纳米颗粒及纳米银(AgNPs)、纳米二氧化钛(TiO_(2))、纳米二氧化硅(SiO_(2))、纳米氧化锌(ZnO)等无机纳米颗粒。同时总结分析现有文献把纳米颗粒参与的成膜方式归为了两类:“纳米颗粒镶嵌复合成膜”与“纳米颗粒界面复合成膜”。最后,总结了当前在食品领域常用纳米颗粒在食品添加剂和食品包装薄膜方面的应用现状。通过以上对纳米颗粒本身的性质与其参与成膜方式的分类概述,以期为其在食品领域的新型应用提供理论参考。Nanoparticles have been widely researched and developed in the food field due to their characterizations of controllable particle size,good biocompatibility and degradability,and easy processing and modification.This paper systematically described the characteristics of nanoparticles commonly used in the food field,which include organic nanoparticles such as starch,chitosan and cellulose,and inorganic nanoparticles such as AgNPs,TiO_(2),SiO_(2)and ZnO.At the same time,the existing literatures were summarized and analyzed,and the film-forming methods involving nanoparticles were classified into two categories,“nanoparticle embedding composite film-forming”and“nanoparticle interfacial composite film-forming”.Finally,the current applications of nanoparticles in food additives and food packaging films were summarized.Through the above overview of the properties of nanoparticles and their involvement in film formation,it is expected to provide a theoretical reference for their novel applications in the food field.

关 键 词：纳米颗粒 有机 无机 成膜方式 成膜性能 食品领域应用 

分 类 号：TS206.4[轻工技术与工程—食品科学] TB383.1[轻工技术与工程—食品科学与工程]