对食品应用的控制释放包装的进展
Junjun Zhang1, Zhou Qin1, Roujia Zhang2
1Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China.
Comprehensive reviews in food science and food safety
|October 15, 2025
概括
控制释放包装 (CRP) 提供活性剂,以延长食品的保质期和安全性. 本综述探讨了释放机制,智能材料以及为工业化,可持续的食品保存解决方案所面临的挑战.
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
- 化学工程是化学工程的重要组成部分.
背景情况:
- 控制释放包装 (CRP) 对于现代食品保存至关重要,旨在延长保质期,提高安全性,并通过有针对性的活性剂递送来最大限度地减少浪费.
- 现有的研究往往忽视了基本释放机制 (扩散,胀,生物降解) 和它们在真实食品系统中的功能影响之间的关键联系.
研究的目的:
- 批判性地审查食品应用中CRP的基本释放机制和动力学.
- 总结最近在刺激响应性包装材料及其设计方面的进展.
- 为解决工业实施和消费者接受CRP技术的翻译挑战.
主要方法:
- 对控制释放包装机制和材料的科学文献进行系统审查.
- 释放动力学的分析,刺激响应系统 (温度,pH,湿度,酶,光,电,磁) 和智能传感集成.
- 检查数学建模,设计策略和翻译挑战 (监管,可持续性,消费者接受).
主要成果:
- 详细检查扩散,胀和生物降解释放机制及其在食品中的动力学.
- 新型刺激响应材料和智能传感集成在CRP中的总结.
- 确定将CRP从实验室研究扩展到工业应用的关键挑战.
结论:
- 了解释放机制和动力学对于真正的食品中有效的CRP至关重要.
- 响应刺激的材料和智能集成为食品保存提供了先进的解决方案.
- 解决转化挑战对于智能,可持续的CRP技术的成功商业化至关重要.
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