对精油纳米乳液加载天然生物聚合物的新见解 最近的开发,配方,表征和包装应用:全面的审查
Entesar Hanan1, Aamir Hussain Dar2, Rafeeya Shams3
1Department of Nutrition and Dietetics, School of Allied Health Sciences, Manav Rachna International Institute of Research and Studies, Faridabad Haryana, India.
International journal of biological macromolecules
|September 20, 2024
概括
研究人员正在开发使用精油纳米乳液的无防腐剂食品涂层. 这些可食用的生物聚合物纳米乳液延长了保质期,并为更健康的选择增强了食品安全.
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:
- 越来越多的消费者对天然和健康食品的需求,需要替代合成防腐剂.
- 纳米乳液技术为创建先进的食品保存系统提供了一个有前途的途径.
- 可食用涂层和薄膜是延长新鲜农产品保质期的关键.
研究的目的:
- 提供基于生物聚合物的纳米乳液含有精油,用于食用涂层和薄膜的综合审查.
- 为了突出过去十年的制备,制造,表征和应用方法.
- 巩固关于精油 (EO) 纳米乳液在食品保存中的最新文献.
主要方法:
- 评论过去十年出版的科学文献.
- 对纳米乳液制备和制造技术的分析.
- 评估EO载荷生物聚合物纳米乳液的表征和应用研究.
主要成果:
- 精油可以有效地封装在生物聚合物纳米乳液中.
- 这些纳米乳液形成稳定且活跃的食用涂层和薄膜.
- 涂料和薄膜成功地延迟氧化,并提高各种食品的安全性.
结论:
- 基于生物聚合物的精油纳米乳液代表了一种绿色,可持续和可生物降解的解决方案,用于食品保存.
- 这些可食用的涂层和薄膜延长了保质期,防止了危害,并提高了消费者对食品安全的信心.
- 这项技术支持提供更健康的食品选择,并推动了活跃可食用包装领域的发展.
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