纳米纤维素制备及其在食品包装材料中的应用  

作　　者：朱洪日 游权 丁红梅 李建湘 

机构地区：[1]陆军勤务学院,重庆400000

出　　处：《科技创新与应用》2025年第12期181-184,共4页Technology Innovation and Application

摘　　要：对纳米纤维素的制备及其在食品包装领域的研究进行综合分析,为食品包装材料的进一步发展提供理论基础。总结近几年纳米纤维素的不同加工制备方法,关注食品包装材料中纳米纤维素的优良特性,论述纳米纤维素在食品包装领域中的研究进展。结果表明,可以通过化学水解法、机械法、生物法、TEMPO氧化法等方法制备纳米纤维素,不同的制备方法有不同的优缺点,根据原材料和获取纳米纤维素的类型选择合适的制备方法。纳米纤维素的可降解性、机械性、阻隔性、抗菌性和可食性等优良性能使其在食品包装材料中具有很大的潜力。说明添加纳米纤维素的绿色环保型食品包装材料有望取代化工塑料包装材料,在食品包装领域具有较大的应用前景。The preparation of nano-cellulose and its research in the field of food packaging are comprehensively analyzed to provide a theoretical basis for the further development of food packaging materials.This paper summarizes the different processing and preparation methods of nanocellulose in recent years,pay attention to the excellent characteristics of nanocellulose in food packaging materials,and discuss the research progress of nanocellulose in the field of food packaging.As a result,nanocellulose can be prepared by chemical hydrolysis methods,mechanical methods,biological methods,TEMPO oxidation methods and other methods.Different preparation methods have different advantages and disadvantages.The appropriate preparation method is selected according to the raw materials and the type of nanocellulose obtained.The excellent properties of nanocellulose such as degradable,mechanical,barrier,antibacterial,and edible make it have great potential in food packaging materials.It shows that green and environmentally friendly food packaging materials added with nanocellulose are expected to replace chemical plastic packaging materials and have great application prospects in the field of food packaging.

关 键 词：纳米纤维 制备方法 优异特性 食品包装 应用 

分 类 号：TS195[轻工技术与工程—纺织化学与染整工程]