果副产品的价值化用于可持续的活性包装:功能化生物聚合物薄膜的进展
Guihong Fang1, Bangdi Liu2,3, Junyan Guo4
1School of Public Health, International Collaborative Research Center for the Development and Utilization of Tropical Food for Special Medical Purpose, Hainan Medical University, Haikou 571199, China.
Food chemistry: X
|September 22, 2025
概括
果果皮,种子和叶子等副产品可以转化为可持续的活性包装膜. 这些膜具有增强的特性,如抗氧化和抗微生物功能,延长食品的保质期和减少塑料垃圾.
科学领域:
- 材料科学 材料科学 材料科学
- 食品科学 食品科学 食品科学
- 可持续化学 可持续化学
背景情况:
- 越来越多的塑料垃圾需要在食品包装中找到可持续的替代品.
- 农业副产品为开发环保包装材料提供了一个有希望的来源.
- 果加工产生大量的副产品 (皮,种子,叶子) 具有潜在的功能性质.
研究的目的:
- 全面审查在可持续的活性包装膜中应用果副产品.
- 评估果皮,种子和叶子在增强包装性能方面的潜力.
- 为了合成将果衍生元件纳入生物聚合物矩阵的策略.
主要方法:
- 关于果副产品在活性包装中使用的最新研究的文献综述.
- 对果皮 (基,),种子 (粉,核提取物,油) 和叶子 (生物活性物) 的功能成分进行分析.
- 对生物聚合物矩阵 (奇托,多乳酸,粉) 的整合策略的评估.
主要成果:
- 果皮的成分增强了抗氧化剂,紫外线保护和适应pH的特性.
- 果种子的成分提高了机械强度,热稳定性和疏水性.
- 果叶的生物活性显示出显著的抗菌功能.
- 将其纳入生物聚合物有效地延长易腐食品的保质期.
结论:
- 果副产品是可持续活性包装的多功能,高价值资源.
- 利用这些副产品符合循环经济原则,将废物转化为功能材料.
- 标准化和可扩展性方面的挑战需要解决,以便广泛采用.
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