Polysaccharide-Based Composite Films: Promising Biodegradable Food Packaging Materials.

IF 4.7 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Foods Pub Date : 2024-11-18 DOI:10.3390/foods13223674
Shengzi Li, Yu Ren, Yujie Hou, Qiping Zhan, Peng Jin, Yonghua Zheng, Zhengguo Wu
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引用次数: 0

Abstract

With growing concerns about environmental protection and sustainable development, the development of new biodegradable food packaging materials has become a significant focus for the future of food packaging. Polysaccharides, such as cellulose, chitosan, and starch, are considered ideal biodegradable packaging materials due to their wide availability, good biocompatibility, and biodegradability. These materials have garnered extensive attention from researchers in food packaging, leading to considerable advancements in the application of polysaccharide-based food packaging films, coatings, aerogels, and other forms. Therefore, this review focuses on the application of polysaccharide-based packaging films in food storage and preservation and discusses their preparation methods, application progress, challenges, and future development directions. Through an in-depth analysis of the existing literature, this review aims to provide sustainable and environmentally friendly solutions for the food packaging industry.

多糖基复合薄膜:有前途的生物降解食品包装材料。
随着人们对环境保护和可持续发展的日益关注,开发新型可生物降解食品包装材料已成为未来食品包装的一个重要焦点。纤维素、壳聚糖和淀粉等多糖因其广泛的可获得性、良好的生物相容性和生物降解性,被认为是理想的可生物降解包装材料。这些材料引起了食品包装研究人员的广泛关注,并在多糖类食品包装薄膜、涂层、气凝胶和其他形式的应用方面取得了长足的进步。因此,本综述重点关注多糖类包装膜在食品储存和保鲜中的应用,并探讨其制备方法、应用进展、面临的挑战以及未来的发展方向。通过对现有文献的深入分析,本综述旨在为食品包装行业提供可持续和环保的解决方案。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Foods
Foods Immunology and Microbiology-Microbiology
CiteScore
7.40
自引率
15.40%
发文量
3516
审稿时长
15.83 days
期刊介绍: Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: Ÿ manuscripts regarding research proposals and research ideas will be particularly welcomed Ÿ electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material Ÿ we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds
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