茶多酚在食品活性包装膜中的应用研究进展  

Advances in Study of Tea Polyphenols as an Additive for Food Active Packaging

作　　者：黄婷 林清霞 王丽丽[1] 王秀萍[1] 张应根[1] 钟秋生[1] HUANG Ting;LIN Qingxia;WANG Lili;WANG Xiuping;ZHANG Yinggen;ZHONG Qiusheng(Tea Research institute,Fujian Academy of Agricultural Sciences,Fuzhou,Fujian 350013,China)

机构地区：[1]福建省农业科学院茶叶研究所,福建福州350013

出　　处：《茶叶学报》2025年第1期13-22,共10页Acta Tea Sinica

基　　金：福建省省属公益类科研院所基本科研项目-自主类项目(2024R1028002);福建省农业科学院自由探索科技创新项目(ZYTS202409);中央引导地方科技发展专项(2023L3026)。

摘　　要：随着消费者对食品安全与健康需求的提升,传统食品包装的局限性日益凸显。活性包装通过功能成分添加后表现出优异的抗氧化和抗菌等生物活性,成为关注的焦点。茶多酚添加到食品活性包装膜中,可用作抗氧化剂、抗菌剂、交联剂等,从而改善包装膜的理化性质。本文梳理了茶多酚掺入对活性包装膜物理性能(机械性能、光学特征和阻隔特性)与生物活性(抗氧化和抗菌性能)的影响,总结了茶多酚基活性包装膜在食品保鲜中的具体应用,并对未来茶多酚在活性食品包装膜的发展与挑战进行展望,以期为食品绿色包装的开发提供理论依据。With the ever-increasing consumer awareness on food safety and environment concerns,the application of natural,eco-friendly,biodegradable,and functional films to replace synthetic plastic for food packaging has become a popular research subject by scientists in recent years.To provide or supplement the protective property of a package in preserving the nutrition,quality,and shelf life of the food content in transit and in storage,the concept of“active packaging”has emerged by incorporating functional agent(s)in a film.Among the additives investigated,tea polyphenols(TPs)are known to have antioxidative and antimicrobial properties.In addition,they could chemically crosslink with the film enhancing its mechanical strength,modulating the optical characteristics,and reinforcing the barrier properties.This article reviewed recent advances in the related studies and discusses the development and challenges in further exploration of the active packaging for food applications.

关 键 词：茶多酚 活性包装 食品包装 抗氧化性 抗菌性 

分 类 号：S571.1[农业科学—茶叶生产加工]