高分子多糖基纳米复合膜包装研究进展:纳米填料的重要作用及未来应用趋势

IF 2.9 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Shuaiyu Guo, Yanli Guo, Xinyu Yang, Xiangyou Wang, Rongfei Zhang, Shaoqing Wang, Mengge Li
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引用次数: 0

摘要

高分子包装已发展成为一种安全、可靠、智能化的包装材料。本研究以海藻多糖、壳聚糖、淀粉等多糖材料为原料,开发食品包装用多糖基复合薄膜。与传统的合成聚合物相比,多糖基复合膜具有环境友好、可降解、安全等特点。然而,在机械和抗菌性能方面存在局限性。通过加入纳米填料解决了它们的性能限制。为此探讨了不同纳米填料的独特性质。系统地讨论了纳米填料对包装薄膜的阻隔性能、抗紫外线性能、机械性能、抗菌抗氧化性能、生物降解性、食品保鲜性、活性成分控释行为、迁移和细胞毒性等多功能性能的影响。此外,还讨论了多糖基纳米复合膜在市场上的应用限制和挑战。探索纳米颗粒-聚合物的组合可以为包装工业带来新的性能,可用于智能包装领域。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
A review on polymer packaging by polysaccharide-based nanocomposite films: crucial role of nanofillers and future application trends

Polymer packaging has been developed a safe, reliable, and intelligent packaging material. Herein, the polysaccharide material like algal polysaccharides, chitosan, and starch are explored for developing polysaccharide-based composite films for food packaging. Compared to conventional synthetic polymers, polysaccharide-based composite films have the characteristics of environmental friendliness, degradability, and safety. However, there are limitations in mechanical and antibacterial properties. Their performance limitations are addressed by incorporating nanofillers. The unique properties of different nanofillers are explored for this. The effects of nanofillers on the multifunctional properties of the packaging films were systematically discussed such as barrier properties, UV resistance, mechanical properties, antibacterial and antioxidant ability, biodegradability, food preservation, controlled release behavior of active ingredients, migration and cytotoxicity of nanofillers. Furthermore, the application limitations and challenges of polysaccharide-based nanocomposite films in the market are also discussed. Exploring the combinations of nanoparticle-polymer can bring novel properties in the packaging industry that can be used in intelligent packaging areas.

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来源期刊
Journal of Food Measurement and Characterization
Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science
CiteScore
6.00
自引率
11.80%
发文量
425
期刊介绍: This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.
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