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用于食品包装的海藻基生物聚合物:为更清洁的明天提供可持续的方法
Priyanka Kajla1, Vandana Chaudhary2, Aastha Dewan1
1Department of Food Technology, Guru Jambheshwar University of Science & Technology, Hisar, India.
International journal of biological macromolecules
|June 22, 2024
概括
海藻多糖提供可生物降解的包装潜力,但需要加强强度和抗菌活性. 本综述探讨了它们对可持续食品包装解决方案的应用和挑战.
科学领域:
- 海洋生物学 海洋生物学
- 材料科学 材料科学 材料科学
- 食品科学 食品科学 食品科学
背景情况:
- 越来越多的人对塑料污染的担忧推动了对环保包装的需求.
- 海藻多糖体表现出生物降解性,无毒性和抗氧化性质,使它们成为包装的有希望的产品.
- 目前的局限性包括机械强度差,水溶性和适度的抗菌疗效.
研究的目的:
- 审查目前关于包装应用海藻多糖的研究.
- 突出其在生物塑料,活性包装,可食用薄膜和涂料方面的潜力.
- 分析它们的物理,机械,热和功能性质,用于食品应用.
主要方法:
- 关于科学出版物的综合文献综述.
- 对增强海藻多糖特性研究的分析.
- 检查环境影响和商业化挑战.
主要成果:
- 海藻多糖体在制造生物塑料,活性包装,可食用薄膜和涂料方面表现出多功能性.
- 结合生物聚合物,纳米颗粒或活性成分可以提高它们的性能.
- 已证明的抗微生物和抗氧化活性是关键的功能属性.
结论:
- 海藻多糖是食品包装传统塑料的可持续替代品.
- 需要进一步的研究和开发,以克服大规模采用的局限性.
- 它们的生物降解性提供了显著的环境效益,将它们定位为一个关键的创新.
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