冷等离子活化食用涂层:对可食用涂层特性、新鲜农产品质量和可持续发展目标范例影响的现状综述

IF 8.5 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Ngoako F. Monyela , Zinash A. Belay , Helen Pfukwa , Oluwafemi James Caleb
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引用次数: 0

摘要

可食用涂料是一种生物聚合物,主要来源于多糖和蛋白质等天然材料。这些天然生物聚合物是合成聚合物的可持续替代品,因为它们易于获取、可用、可再生和可生物降解。尽管有这些优点,但由于其较强的亲水性和热机械屏障属性,ECs的适用性受到限制。因此,各种改性策略包括超声、紫外线辐射、高压处理、脉冲电场和冷等离子体等都被应用于提高这些性能。冷等离子体技术由于其非热特性,最近成为增强ec功能特性的潜在候选技术。因此,本文综述了冷等离子体在结构和化学上修饰水果包装中可食用涂层的研究进展。此外,还讨论了低温等离子体处理和低温等离子体处理对鲜食材采后贮藏过程中生化、物理和微生物品质的协同效应。此外,该综述还强调了研究空白,指导未来研究冷等离子体和ec在新鲜农产品包装中的综合应用,重点是实现联合国可持续发展目标(#SDG)。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Cold plasma activated edible coatings: A status review on the impact on edible coating properties, fresh produce quality, and the sustainable development goal paradigm
Edible coatings (ECs) as biopolymers are sourced from natural materials such as polysaccharide and protein. These natural biopolymers are sustainable alternatives to synthetic polymers, as they are accessible, available, renewable, and biodegradable. Despite these advantages, the applicability of ECs is limited as a result of their strong hydrophilicity, and thermo-mechanical barrier attributes. Thus, various modification strategies including ultrasound, ultraviolet radiation, high pressure processing, pulse electric field and cold plasma have been applied to enhance these properties. Cold plasma technology has recently emerged as a potential candidate to enhance the functional properties of ECs due to its non-thermal properties. Therefore, this review aims to assess the advancements of cold plasma to structurally and chemically modify the unique attributes of edible coatings for fruit packaging application. In addition, the synergetic effects of ECs and cold plasma treatments on the biochemical, physical, and microbial qualities of fresh produce during postharvest storage were discussed. Furthermore, the review highlights the research gaps, guiding the future investigation for the integrated cold plasma and ECs application for fresh produce packaging, with the focus on addressing United Nations Sustainable Development Goals (#SDG).
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来源期刊
Food Packaging and Shelf Life
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.
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