智能生物膜在肉类智能可持续保鲜中的研究进展

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science Pub Date : 2025-07-13 DOI:10.1016/j.meatsci.2025.109912

Lingli Zhang, Xinqiao Xia, Xiaomin Cen, Jia Zhou, Zhongbiao Tan, Yanyong Mao, Wenqian Li, Hao Shi

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引用次数: 0

摘要

智能生物膜通过对微生物生长和氧化的响应性控制，为肉类保鲜提供了一种创新的解决方案。本文系统地分析了生物聚合物和合成聚合物基薄膜的发展，这些薄膜具有增强的机械、屏障和刺激响应性能。这些智能薄膜能够有针对性地释放活性剂，在延长保质期和保持质量方面优于传统方法。未来的努力应优先考虑可扩展的、环保的生产和安全问题（有毒物质可能渗入肉类产品），以支持肉类保存实践的智能转变。

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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Progress of smart biofilms in intelligent and sustainable meat preservation

Smart biofilms offer an innovative solution for meat preservation by enabling responsive control over microbial growth and oxidation. This review systematically analyzes the development of biopolymer and synthetic polymer-based films with enhanced mechanical, barrier, and stimulus-responsive properties. These smart films enable targeted release of active agents, outperforming conventional methods in extending shelf life and preserving quality. Future efforts should prioritize the scalable, eco-friendly production and safety concerns (potential leaching of toxic materials into meat products) to support the intelligent transformation of meat preservation practices.

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来源期刊

Meat Science 工程技术-食品科技

CiteScore

12.60

自引率

9.90%

发文量

282

审稿时长

60 days

期刊介绍： The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.