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酸功能化和装载的电纳米纤维:积极和多功能食品包装的创新

Guoyuan Xiong¹, Wanli Zhang², Ajahar Khan³

¹College of Food Science and Engineering, Anhui Science and Technology University, Chuzhou 239000, China.

Advances in colloid and interface science

|December 14, 2025

概括

酸增强可生物降解的纳米纤维,用于活性食品包装,改善食品的保存和保质期. 这些环保材料为食品行业日益增长的需求提供了可持续的解决方案.

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
聚合物化学聚合物化学

背景情况:

对可持续食品包装的需求日益增长.
需要使用活性包装来防止食品变质.
可生物降解的聚合物和生物活性化合物的潜力.

研究的目的:

审查将酸整合到用于活性食品包装的电纳米纤维中.
强调酸在增强聚合物矩阵功能的作用.
讨论这个创新的包装的应用和挑战.

主要方法:

关于用酸功能化的电纳米纤维的文献综述.
对酸和聚合物矩阵 (PLA,PVA,奇托) 之间的相互作用进行分析.
检查抗氧化剂和抗微生物特性及其对食品保存的影响.

主要成果:

酸 (酸,酸,茶叶多) 提高了纳米纤维的机械,热和屏障性能.
抗氧化剂和抗微生物活性延长水果,肉类和海鲜的保质期.
先进的电技术使生物活性化合物的受控释放成为可能.

结论:

酸功能化纳米纤维是活性食品包装的多功能,环保的解决方案.
这些材料将材料创新与实际的食品保存需求相结合.
需要进一步的研究来优化释放动力学和规模生产.

关键词:

抗氧化剂包装:使用期限有控制释放的释放.酸是酸中的一种.

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