壳聚糖基凝胶在食品加工及保鲜贮藏中的应用  

Application of Chitosan-Based Gels in Food Processing and Preservation Storage

作　　者：李金芝 林琦 张思原[1] LI Jinzhi;LIN Qi;ZHANG Siyuan(College of Light Industry and Food Engineering,Guangxi University,Nanning 530000,China)

机构地区：[1]广西大学轻工与食品工程学院,广西南宁530000

出　　处：《食品科技》2025年第2期259-266,共8页Food Science and Technology

基　　金：国家自然科学基金地区基金项目(32160569)。

摘　　要：壳聚糖基凝胶是一种天然聚合物凝胶,相比于传统聚合物凝胶,具有无毒、良好的生物相容性、显著的抗菌性、可生物降解性以及优异的包装特性,在食品等众多领域具有广阔的应用前景。文章介绍了壳聚糖基凝胶的优良特性和凝胶类型,深入探讨其在食品加工、保鲜包装以及食品递送系统等方面的应用,并对未来壳聚糖基凝胶在食品工业中的进一步研究与开发提出建议,以期为壳聚糖基凝胶在食品领域的研发和应用提供参考。Chitosan-based gel,as kind of natural polymer gel,exbibits non-toxic,excellent biocompatibility,remarkable antimicrobial properties,biodegradability and outstanding packaging characteristics compared with traditional polymer gels,and has a wide application prospect in food and other fields.In this study,the excellent characteristics and various types of gels are introduced briefly.Moreover,the applications of gels in the food industry are illustrated in detail,especially in food processing,food preservation packaging and food delivery systems.Finally,suggestions for further research and development of chitosan-based gels in food production are also put forward.In order to provide theoretical reference for the research and application of gels in food area.

关 键 词：壳聚糖 壳聚糖基凝胶 食品加工 保鲜贮藏 

分 类 号：TS202.3[轻工技术与工程—食品科学]