Research progress of food contactable fluorine-free oil-proofing agent: Classification, application and prospect

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life Pub Date : 2025-04-26 DOI:10.1016/j.fpsl.2025.101509

Jing Neng, Yunyun Yang, Jimei Yu, Qian Guo, Kai Yang

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Abstract

The vast majority of food, such as French fries, hamburgers, pizza, fast food, etc. contain oil or fat substances, therefore, excellent oil resistance is one of the necessary requirements for food packaging. Paper-based materials are more environmentally friendly than common plastic packaging, but they do not possess oil resistance capability. In order to improve its oil resistance, oil-proof agents are gradually being produced and applied. This paper mainly introduces the oil-proof mechanism, potential hazards and development restrictions of fluorine-containing oil-proof agent, and focuses on the overview of the current development status of fluorine-free oil repellents that are harmless to human body and friendly to the environment, including: acrylate, chitosan, cellulose and protein. Through physicochemical modification, multi-functional oil repellents with improved water and oil repellency, good mechanical strength, recyclability, and excellent gas barrier properties can be obtained, which can promote the development progress of fluorine-free oil-proof agents in the future.

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食品接触式无氟防油剂的研究进展：分类、应用与展望

绝大多数食品，如炸薯条、汉堡包、披萨、快餐等都含有油脂或脂肪物质，因此，优异的耐油性是对食品包装的必要要求之一。纸基材料比普通塑料包装更环保，但不具备耐油能力。为了提高其耐油性，防油剂正在逐步生产和应用。本文主要介绍了含氟防油剂的防油机理、潜在危害和发展限制，重点综述了对人体无害、对环境友好的无氟防油剂的发展现状，包括：丙烯酸酯、壳聚糖、纤维素和蛋白质。通过物理化学改性，可以得到拒水拒油性能提高、机械强度好、可回收性好、隔气性能优异的多功能拒油剂，可以促进未来无氟防油剂的发展进步。

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来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.