A comprehensive review of intelligent controlled release antimicrobial packaging in food preservation

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2023-06-03 DOI:10.1007/s10068-023-01344-8

Tianmeng Hou, Shufeng Ma, Feijie Wang, Liqiang Wang

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引用次数: 1

Abstract

Intelligent responsive packaging provides informative feedback or control the release of active substances like antimicrobial agents in response to stimuli in food or the environment to ensure food safety. This paper provides an overview of two types of intelligent packaging, information-responsive and intelligent controlled-release, focusing on the recent research progress of intelligent controlled-release antimicrobial packaging with enzyme, pH, relative humidity, temperature, and light as triggering factors. It also summarizes the current status of application in different food categories, as well as the challenges and future prospects. Intelligent controlled-release technology aims to optimize the antimicrobial effect and ensure the quality of food products by synchronizing the release of active substances with food preservation needs through sensing stimuli, which is an innovative and challenging packaging technology. The paper seeks to provide a reference for the research and industrial development of responsive intelligent packaging and controlled-release packaging applications in food.

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智能控释抗菌包装在食品保鲜中的应用综述

智能响应式包装根据食品或环境中的刺激提供信息反馈或控制抗菌药物等活性物质的释放，以确保食品安全。综述了信息响应型和智能控释型两类智能包装，重点介绍了以酶、pH、相对湿度、温度、光线为触发因素的智能控释抗菌包装的研究进展。总结了其在不同食品类中的应用现状，以及面临的挑战和未来展望。智能控释技术通过感知刺激，使活性物质的释放与食品保鲜需求同步，从而优化抗菌效果，保证食品质量，是一项具有创新性和挑战性的包装技术。本文旨在为响应式智能包装和控释包装在食品中的应用研究和产业发展提供参考。

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

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.