最新的见解稳定修改花青素食品包装：新的策略，表征，应用和未来的挑战

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-04-08 DOI:10.1016/j.foodchem.2025.144113

Jia-Yin Huang , Yu-Lei Chen , Duan-Quan Lin , Le-Chang Sun , Kang Liu , Ling-Jing Zhang , Ya-Qin Hu , Min-Jie Cao

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引用次数: 0

摘要

随着人们对食品安全和质量问题的日益关注，以及传统塑料食品包装的种种弊端，促使人们对花青素类食品包装进行了广泛的研究。然而，花青素易受环境条件的影响，导致花青素基食品包装具有易降解的特性。因此，以稳定改性花青素为基础的食品包装具有更深入的应用前景。在此基础上，深入了解稳定改性花青素为基础的食品包装提供了当前的审查。研究了花青素基薄膜在长期贮存过程中的降解现象及影响其稳定性的因素。系统总结了提高膜稳定性的新型稳态修饰策略。此外，还探讨了它们对薄膜物理（结构/机械/疏水）性能和功能（ph响应、抗氧化和抗菌）性能的影响。同时，对稳定改性花青素基薄膜在新鲜度监测和质量保持方面的应用实例进行了全面探讨。最后，对今后的发展提出了主要挑战和展望。

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Updated insights into steady-modified anthocyanin food packaging: Novel strategies, characterization, application and future challenges

Rising attentions on food safety and quality as well as disadvantages of conventional plastic food packaging motivates extensive study in anthocyanin-based food packaging. However, anthocyanins are susceptible to environmental conditions, resulting in easily-degradable properties of anthocyanin-based food packaging. Therefore, steady-modified anthocyanin-based food packaging are highly demanded for further deeper application. Based on this, thorough insights into steady-modified anthocyanin-based food packaging are provided in the current review. The degradation phenomenon and factors affecting stability of anthocyanin-based film during long-term storage were investigated. Novel steady-modification strategies to improve film stability were systemically summarized. Also, their effects on film physical (structure/mechanical/hydrophobic) properties and functional (pH-responsive, antioxidant and antibacterial) properties were explored. Meanwhile, application cases of steady-modified anthocyanin-based film regarding freshness monitoring and quality maintenance were comprehensively discussed. Finally, major challenges and future prospects were also proposed for further development.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.