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用于保存新鲜切割的水果和蔬菜的可食用涂层:生物材料,功能成分和联合非热技术
Mengjie Ma1, Yueyue Liu2, Shuaizhong Zhang3
1School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Foods (Basel, Switzerland)
|December 17, 2024
概括
由蛋白质和多糖类等生物大分子制成的可食用涂层显著提高了新鲜切割的水果和蔬菜的保存. 将这些涂料与其他技术相结合,为延长保质期提供了有希望的解决方案.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 是一种材料科学.
背景情况:
- 新鲜切割的水果和蔬菜由于生理和微生物损坏而易腐烂.
- 可食用涂层提供了一种可持续的方法来延长这些产品的保质期.
研究的目的:
- 审查使用基于生物宏分子的可食涂料保存新鲜切割的水果和蔬菜的最新进展.
- 突出功能成分和结合技术在提高保存效率方面的作用.
主要方法:
- 对来自蛋白质,多糖和其复合物的可食涂料的科学文献的综述.
- 功能成分 (精油,金属,有机酸) 的分析及其对涂层性能的影响.
- 检查食用涂料与非热保存技术 (例如脉冲光,紫外线,MAP) 的协同效应.
主要成果:
- 复杂的生物大分子 (蛋白质,多糖) 与单一材料相比,具有更好的保存效果.
- 功能性成分可以提高食用涂料的抗氧化,抗微生物和机械性能.
- 将可食用涂层与脉冲光和改性大气包装等技术相结合,可以提高保存效果.
结论:
- 基于生物大分子的食用涂层是保存新鲜切割的水果和蔬菜的一个有希望的策略.
- 未来的研究应该专注于定制的涂料配方,与非热技术的整合,以及人工智能应用.
- 针对特定的保存目标和感官属性优化食用涂层对于商业可行性至关重要.
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