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基于水凝的系统,纳米粒子和微封装用于食品保存:制备,表征和应用

Hui Zhou¹, Wenying Yuan¹, Chenfeng Xu¹

¹College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China.

Food chemistry: X

|January 26, 2026

概括

结合纳米粒子和微封装剂的先进水凝系统为食品保存提供了新的解决方案. 这些活跃和智能食品包装创新有效地打击腐败并延长保质期.

科学领域:

食品科学食品科学食品科学
材料科学材料科学材料科学
纳米技术纳米技术

背景情况:

全球食品腐烂是微生物生长和氧化引起的一个主要问题.
目前的保存方法需要通过先进的策略来加强.

研究的目的:

审查用于食品包装的水凝-纳米粒子-微囊混合系统的制备,表征和应用.
探索这些系统的协同作用机制和功能效益.

主要方法:

对混合食品包装系统的现有文献进行系统审查.
对纳米粒子 (例如,Ag,Cu,黑色素NP) 和微封装生物活性剂融入水凝的分析.
评估基于结构,功能和应用的数据.

主要成果:

混合系统显著提高了机械稳定性,抗菌功效和湿度调节.
协同效应增强刺激响应释放,益生菌保护和新鲜度监测.
在乳制品,水果和肉制品中证明了应用,包括臭味控制.

结论:

水凝-纳米粒子-微囊系统代表了积极和智能食品包装的变革性方法.
这些系统通过解决微生物腐烂和氧化性恶化,提供了增强的食品保存.
审查的技术具有减少食物浪费和提高食品安全的巨大潜力.

关键词:

活动包装活动包装食品的保存食品的保存水凝是一种水凝.微封装是一种微封装.纳米粒子复合材料的组合物延长使用期限的延长

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