脂基纳米载体及其应用于活性可食用薄膜/涂层的潜力：强调纳米酸盐作为新型和有前途的纳米载体。

IF 8.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Critical reviews in food science and nutrition Pub Date : 2025-08-13 DOI:10.1080/10408398.2025.2544763

Mohammad Molaveisi, Ya Zhao, Jiao Yu, Qilong Shi

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引用次数: 0

摘要

本文综述了脂基纳米载体，特别是纳米酸盐在增强食品包装可食用薄膜/涂层方面的潜力。虽然生物活性物质的直接应用会带来诸如不受控制的释放和对环境因素的敏感性等风险，但基于脂质的纳米载体，如纳米螯合物，提供了更好的稳定性、更高的负载能力和可控的释放。纳米酸盐最初用于制药，现在正在食品工业中进行探索，有望为活性食用涂层带来重大好处。这篇综述讨论了将这些脂基纳米载体整合到食品包装中的最新进展、安全考虑、监管和环境问题以及未来的挑战，全面概述了该领域目前的研究和发展。

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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Lipid-based nanocarriers and their potential for incorporation into active edible films/coatings: highlighting nanocochleates as novel and promising nanocarriers.

This review highlights the potential of lipid-based nanocarriers, particularly nanocochleates, in enhancing edible films/coatings for food packaging. While direct application of bioactives poses risks such as uncontrolled release and sensitivity to environmental factors, lipid-based nanocarriers like nanocochleates offer improved stability, higher loading capacity, and controlled release. Originally used in pharmaceuticals, nanocochleates are now being explored in the food industry, promising significant benefits for active edible coatings. The review discusses recent advancements, safety considerations, regulatory and environmental issues, and future challenges associated with integrating these lipid-based nanocarriers into food packaging, providing a comprehensive overview of current research and development in this field.

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来源期刊

Critical reviews in food science and nutrition 工程技术-食品科技

CiteScore

22.60

自引率

4.90%

发文量

600

审稿时长

7.5 months

期刊介绍： Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.