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纳米凝的原材料,制备方法和应用

Junjie Gao¹, Bohan An¹, Hao Gong¹

¹College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China.

Food research international (Ottawa, Ont.)

|November 21, 2025

概括

这篇评论探讨了纳米凝,多功能纳米载体,在食品加工中具有应用. 我们详细介绍了它们的原材料,制备方法,以及在生物活性物质的输送和稳定中使用的方法.

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
生物技术是生物技术.

背景情况:

纳米凝是网络纳米载体,结合了纳米粒子和水凝的特性.
它们为各种应用提供了高负载能力,刺激反应能力和生物相容性.

研究的目的:

审查纳米凝原料的选择,制备方法和应用.
专注于食品加工中的纳米凝,包括生物活性输送和抗菌用途.

主要方法:

对纳米凝文献的系统审查.
原材料的分类 (天然聚合物,无机材料).
制备方法的分类 (化学交联,物理交联).

主要成果:

自然聚合物增强纳米凝的生物相容性和可持续性.
化学交叉连接提高了稳定性;物理交叉连接提供了可持续性和响应性.
纳米凝在提供活性成分和稳定食品乳液方面非常有效.

结论:

纳米凝在功能性食品开发中具有重大潜力.
它们的抗微生物特性和应用多功能性需要进一步研究.
优化纳米凝的性能包括结合制备方法.

关键词:

应用领域应用领域.纳米凝是一种纳米凝.制备方法制备方法原材料原材料是原材料.

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