食品工业和包装上的含有精油的生物聚合物颗粒:一项审查
Md Alomgir Hossen1, Islam Md Shimul2, Dur E Sameen3
1College of Food Science, Sichuan Agricultural University, Ya'an 625014, China; Department of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore 7408, Bangladesh.
International journal of biological macromolecules
|March 10, 2024
概括
将精油 (EO) 封装在生物聚合物中可以提高其稳定性和可控释放,用于食品包装. 这种方法利用抗氧化剂和抗微生物特性,有可能用于更广泛的食品工业应用.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 材料科学 材料科学
- 生物技术是生物技术.
背景情况:
- 精油 (EO) 具有对食品包装有益的抗氧化和抗微生物特性.
- 由于生物活性化合物的快速释放,EO的高挥发性限制了它们的有效性.
- 生物聚合物封装可以减轻EO的挥发性并提高稳定性.
研究的目的:
- 在生物聚合物矩阵中审查EO的封装技术.
- 检查带有EO的生物聚合物颗粒的功能性质和益处.
- 讨论这些材料在食品工业,特别是糖果行业的应用.
主要方法:
- 关于EO封装技术的综合文献综述.
- 用于EO加载的天然聚合物的分析.
- 评估EO载荷生物聚合物的功能性质,抗氧化剂和抗菌活性.
主要成果:
- 生物聚合物封装有效地降低了EO的挥发性,并控制了它们的释放.
- 装有EO的生物聚合物具有增强的热和机械稳定性.
- 这些材料在食品应用中显示出显著的抗氧化和抗微生物潜力.
结论:
- 装有EO的生物聚合物为活性食品的包装和加工提供了一个有前途的战略.
- 目前的研究强调了食品行业的广泛使用,但糖果制品的应用尚未得到充分探索.
- 建议对用于糖果加工的EO装载生物聚合物进行进一步的研究.
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