| 壳聚糖果蔬保鲜复合涂膜的制备与保鲜效果研究进展 |
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| 引用本文： | 李喜宏,郭训练,李文秀,邢亚阁,许青莲,刘霞,潘艳芳,毕秀芳.壳聚糖果蔬保鲜复合涂膜的制备与保鲜效果研究进展[J].西华大学学报(自然科学版),2018,37(3):1-10. |
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| 作者姓名： | 李喜宏 郭训练 李文秀 邢亚阁 许青莲 刘霞 潘艳芳 毕秀芳 |
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| 作者单位： | 1.天津科技大学食品工程与生物技术学院，天津 300457 |
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| 基金项目： | 成都市科技惠民技术研发项目2015-HM01-00454-SF |
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| 摘 要： | 壳聚糖涂膜可以控制果蔬的失重率，减少腐烂，达到保持贮藏品质和延长货架期的效果；但是，单纯的壳聚糖涂膜因其抗菌性能不甚理想，使得其在实际应用中受到限制，壳聚糖基复合涂膜逐渐成为研究热点。本文总结了壳聚糖-酸、壳聚糖-提取物、壳聚糖-精油、壳聚糖-纳米材料和其他类型的复合涂膜的制备方法，分别探讨了复合涂膜在果蔬保鲜上的应用效果，并分析了复合涂膜的抗菌性能、保鲜机制及其发展趋势，为其在果蔬保鲜方面的深入研究和应用提供参考。
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| 关 键 词： | 壳聚糖 涂膜 保鲜 果蔬 复合涂膜 |
| 收稿时间： | 2017-11-14 |
Research Process on the Effectiveness of Keeping Fresh and Preparation of Chitosan-Based Composite Coating of Keeping Fresh Materials for Fruits and Vegetables |
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| LI Xihong,GUO Xunlian,LI Wenxiu,XING Yage,XU Qinglian,LIU Xia,PAN Yanfang,BI Xiufang.Research Process on the Effectiveness of Keeping Fresh and Preparation of Chitosan-Based Composite Coating of Keeping Fresh Materials for Fruits and Vegetables[J].Journal of Xihua University:Natural Science Edition,2018,37(3):1-10. |
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| Authors: | LI Xihong GUO Xunlian LI Wenxiu XING Yage XU Qinglian LIU Xia PAN Yanfang BI Xiufang |
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| Affiliation: | 1.Food Engineering and Biotechnology College, Tianjin University of Science & Technology, Tianjin 300457 China |
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| Abstract: | Chitosan-based composite coating could control the weight loss, reduce the decay, maintaining the storage quality and prolonging the shelf life of fruits and vegetables. In this review, the biological characteristics of chitosan, such as the safety, the film forming property and the antimicrobial activity were introduced. Moreover, we investigated the effective of keeping fresh on fruits and vegetables and the preparation of the composite coating including chitosan with essential oil coating, chitosan with organic acid coating, chitosan with nanomaterials and others. This paper discussed the antimicrobial activity, the keeping fresh mechanism and the development trend for these composite coating. This review could provide the consultation for its further research and application. |
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