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1.
可食性降解抗菌保鲜膜的研究进展   总被引:2,自引:1,他引:1  
食品贮藏过程中微生物引起的腐败是影响食品货架期的最重要的因素之一。为此,作为食品流通领域的重要成员,食品包装材料不仅应具有美观商品、便于运输等优点,对一些包装材料还要求具有抗菌、延长食品货架期的功能,并且本身具有安全性和可食用性,这就推动了人们对食品抗菌保鲜膜领域的研究。本文主要介绍了可食性、可降解性(抗菌)保鲜膜的概念、种类(多糖类、蛋白质类、脂类、复合膜类),抗菌剂的种类(有机抗菌剂、无机抗菌剂、天然抗菌剂、细菌素等);阐述了可食性、可降解抗菌保鲜膜的国内外研究现状;展望了可食性降解抗菌保鲜膜的未来发展趋势。本文期望为抗菌保鲜膜领域的研究提供一些新的思路。  相似文献   

2.
明胶-溶菌酶/ZnO纳米复合抗菌膜材料构建与性能   总被引:1,自引:1,他引:0       下载免费PDF全文
本研究以温敏性的明胶为基材同时包埋有机/无机抗菌剂,企图实现抗菌剂的协同增效,扩大材料的抗菌谱,并系统研究抗菌材料表面结构、机械与阻隔性能随抗菌剂种类及计量的演变规律。溶菌酶/纳米氧化锌-明胶膜材料具有选择吸光性,在紫外区域有明显吸收峰,而在可见光区域透光率超过90%。溶菌酶/纳米氧化锌具有协同增效,扩大膜材料的抗菌谱,相对荷载溶菌酶或纳米氧化锌的膜材料,复合抗菌剂膜对大肠杆菌与枯草芽孢杆菌具有更强的抗菌效果。荷载溶菌酶或纳米氧化锌不改变明胶膜材料的表面微结构,两者在成膜及膜基质中的相互作用形成异质的膜表面,并影响蛋白网络结构,弱化膜材料的水汽及氧气阻隔性能。本研究为新型有机/无机复合抗菌膜材料开发提供理论依据。  相似文献   

3.
植物精油作为天然来源的抑菌物质,在食品保鲜领域的应用越来越广泛。该文介绍其作为抗菌剂添加至聚合物基质中制备包装抗菌膜的研究现状,总结精油在膜材料中的构建方式、对膜物理性能、机械性能、抗菌性能的影响以及在食品保藏中的应用。指出植物精油抗菌膜材料存在的问题以及未来的研究重点和发展趋势,为精油抗菌膜的进一步发展提供思路。  相似文献   

4.
含精油可食性抗菌膜研究进展   总被引:1,自引:0,他引:1  
刘彬  陈国  赵珺 《食品科学》2014,35(19):285-289
可食性抗菌膜是目前食品包装领域研究的重要方向,含精油可食性抗菌膜是其研究的热点之一。本文介绍含精油的可食性食品包装膜中精油的主要成分及其抗菌特性,概述此类膜的一般制备技术,对含精油膜抗菌的抗菌性能测试方法进行归纳,就精油对可食性膜抗氧化性、机械性能、渗透性及其他理化性能的影响作重点阐述,最后分析含精油可食性抗菌膜可能存在的问题,并预测其发展前景。  相似文献   

5.
植物精油在可食性抗菌膜中的应用   总被引:2,自引:0,他引:2  
王丹  周才琼 《食品工业科技》2014,(1):349-354,274
本文简要介绍了可食性抗菌膜的种类和抑菌机理,综述了近年来国内外植物精油的提取技术、化学成分、抑菌机理、植物精油对可食性抗菌膜性能的影响及其在食品保鲜上的应用的研究进展,并分析了植物精油应用在可食性抗菌膜上可能存在的问题,对其未来发展前景进行了展望。  相似文献   

6.
可食性抗菌膜在肉类食品保鲜中的应用   总被引:5,自引:1,他引:5  
刘琳 《肉类研究》2007,(12):44-47
可食性抗菌膜以其高效、稳定、安全等优点而倍受人们的关注。本文主要介绍了可食性抗菌膜的特性、优点、类型等,以及其在肉类食品保鲜中的应用。  相似文献   

7.
抗菌食品包装研究进展   总被引:12,自引:0,他引:12  
本文简要概述了一种活性食品包装——抗菌食品包装的研究进展,分别介绍了无机和有机抗菌包装体系以及可食性抗菌膜的研究和应用。  相似文献   

8.
可食性膜是一种由天然可食性材料制成的选择透过性薄膜,常被应用于保鲜新鲜果蔬,通过控制果蔬的内部气体交换、延缓水分损失、提高机械性能,阻止空气中氧气与食品发生氧化反应,防止微生物细菌的滋生,最终起到降低腐败速率、延长其货架期和提升商品价值的作用。随着这种绿色型保鲜技术的不断发展,可食性膜也被作为抗菌剂、防腐剂、调味剂和增塑剂等功能性成分的载体,由两种或者两种以上材料组成的复合配方涂膜互相丰富并改善了不同类型涂膜之间的保鲜作用,从而得到更加优质有效的可食性涂膜配方。本文主要概述了可食性膜的保鲜原理与成分组成、应用历史及发展演变,综述了可食性膜的类型、特点及其制作工艺,进一步展望了可食性膜的发展方向。  相似文献   

9.
可食性抗菌膜在肉类食品中的应用   总被引:1,自引:0,他引:1  
可食性抗菌膜以其高效、稳定、安全等优点而倍受人们的关注.主要介绍了可食性抗菌膜的分类、特性、优点等,并对其在肉类食品保鲜中的应用进行了详细介绍.  相似文献   

10.
壳聚糖包埋植物精油制备的可食性抗菌膜具有原料来源广泛、可食、可降解,抗菌效果强等优势,在食品保鲜领域显示了重要的应用价值。本文综述了壳聚糖和精油各自的结构、性质、壳聚糖/精油复合膜及添加了其它天然高分子如蛋白质、淀粉等的复合可食性抗菌膜的研究进展,同时指出了目前该研究领域中存在的问题,并对未来的研究方向进行了展望,为壳聚糖/植物精油复合可食性抗菌膜研究的进一步开发利用提供参考。  相似文献   

11.
Development of Edible Films and Coatings with Antimicrobial Activity   总被引:2,自引:0,他引:2  
Over the last years, considerable research has been conducted to develop and apply edible films and coatings made from a variety of agricultural commodities and/or wastes of food product industrialization. Such biopolymers include polysaccharides, proteins, and their blends. These materials present the possibility of being carriers of different additives, such as antimicrobial, antioxidant, nutraceuticals, and flavorings agents. In particular, the use of edibles films and coatings containing antimicrobials has demonstrated to be a useful tool as a stress factor to protect foodstuff against spoilage flora and to decrease the risk of pathogen growth. The more commonly antimicrobials used are organic acids, chitosan, nisin, the lactoperoxidase system, and some plant extracts and their essential oils. For the selection of an antimicrobial, it must be considered the effectiveness against the target microorganism and also the possible interactions among the antimicrobial, the film-forming biopolymer, and other food components present. These interactions can modify the antimicrobial activity and the characteristics of the film being these key factors for the development of antimicrobial films and coatings. The main objective of this article is to review the bibliography of the last years concerning the main hydrocolloids and antimicrobials used for developing edible films and coatings, the methods used to evaluate the antimicrobial activity, the applications and the legislation concerning edible films and coatings. Also, the different strategies related to the modification of structural characteristics and the future trends in the development are discussed. The information update will help to improve the design, development, and application of edible films and coatings tending to increase the safety and quality of food products and to prepare for food legislation changes that might be necessary while identifying future trends concerning a better functionality of edible films thought as a stress factor for lengthening shelf life of food products.  相似文献   

12.
Biopolymer-based antimicrobial packaging: a review   总被引:2,自引:0,他引:2  
The term antimicrobialpackaging encompasses any packaging technique(s) used to control microbial growth in a food product. These include packaging materials and edible films and coatings that contain antimicrobial agents and also techniques that modify the atmosphere within the package. In recent years, antimicrobial packaging has attracted much attention from the food industry because of the increase in consumer demand for minimally processed, preservative-free products. Reflecting this demand, the preservative agents must be applied to packaging in such away that only low levels of preservatives come into contact with the food. The film or coating technique is considered to be more effective, although more complicated to apply. New antimicrobial packaging materials are continually being developed. Many of them exploit natural agents to control common food-borne microorganisms. Current trends suggest that, in due course, packaging will generally incorporate antimicrobial agents, and the sealing systems will continue to improve. The focus of packaging in the past has been on the appearance, size, and integrity of the package. A greater emphasis on safety features associated with the addition of antimicrobial agents is perhaps the next area for development in packaging technology.  相似文献   

13.
Natural antimicrobial agents have been investigated as alternatives to synthetic ones for ensuring food safety and quality. However, the practical use of these preservatives in the food industry is limited due to their negative impact on the odor and taste of food products, as well as the early loss of functionality due to their rapid diffusion and interaction with food components. The incorporation of natural antimicrobial agents into edible coatings has been investigated to control diffusion of active compounds and maintain their concentrations at a critical level on a food surface. Recently, nanoencapsulating and multilayered/nanolaminate delivery systems have emerged as promising tools to enhance the functionality of edible coatings. This review highlights the potential use of polymeric edible coatings for the incorporation of natural antimicrobial agents and the improvement of their controlled release in food systems. The methods used to assess the antimicrobial activity of encapsulated natural antimicrobial agents and the most recent findings regarding the application of nanoencapsulating and multilayered/nanolaminate delivery systems in food products are also discussed.  相似文献   

14.
可食性包装薄膜的研究进展   总被引:1,自引:0,他引:1  
通过对近年来可食性薄膜的研究进行综合分析,从而得出当前可食性薄膜的主要制备方法及其发展趋势,为可食性薄膜的深入研究奠定理论基础。经过研究发现,当前国内外可食性薄膜的加工方法大体一致,原材料种类繁多,以多糖类和蛋白质类可食性薄膜居多,薄膜性质大体相同。综合分析得出:国内外可食性薄膜的实验室研究阶段基本成熟,但是,在可食性薄膜的应用方面还有待进一步推广。可食性薄膜是绿色包装材料的典型代表,成膜工艺基本成熟,但工业化生产和推广应用还有待提升,因此,加大对可食性薄膜工业化生产和推广应用的研究势在必行。  相似文献   

15.
邓亚军  谭阳  冯叙桥  杨兵  周纷  刘丹  张骏龙  刘欢 《食品科学》2017,38(21):302-307
果蔬纸是一种新型的果蔬深加工产品,可作为休闲食品或可食性包装材料。果蔬纸能保留基料果蔬原有的香味、色泽和各种营养成分,是一种能提高果蔬附加值的新型加工产品。本文从果蔬纸原料配方和关键加工工艺方面论述果蔬纸研究的进展,从感官品质、营养品质、贮藏品质、抗菌特性等方面论述果蔬纸品质的研究状况,还就目前果蔬纸加工及品质研究中存在的问题(如新产品开发、纸质特性欠佳、制浆与护色关键工艺需要优化等)进行了分析,并提出了解决这些问题的建议,以期为果蔬纸的开发研究提供参考。  相似文献   

16.
The use of edible films and coatings is an environmentally friendly technology that offers substantial advantages for shelf-life increase of many food products including fruits and vegetables. The development of new natural edible films and coatings with the addition of antimicrobial compounds to preserve fresh and minimally processed fruits and vegetables is a technological challenge for the industry and a very active research field worldwide. Antimicrobial agents have been successfully added to edible composite films and coatings based on polysaccharides or proteins such as starch, cellulose derivatives, chitosan, alginate, fruit puree, whey protein isolated, soy protein, egg albumen, wheat gluten, or sodium caseinate. This paper reviews the development of edible films and coatings with antimicrobial activity, typically through the incorporation of antimicrobial food additives as ingredients, the effect of these edible films on the control of target microorganisms, the influence of antimicrobial agents on mechanical and barrier properties of stand-alone edible films, and the effect of the application of antimicrobial edible coatings on the quality of fresh and fresh-cut fruits and vegetables.  相似文献   

17.
The antimicrobial activity of nisin supported in edible films prepared with suspensions of tapioca starch containing glycerol, was studied. Films were prepared by casting the systems after gelatinization. The effect of the edible film as antimicrobial barrier to external hazard as well as the diffusional characteristics of the nisin and its release characteristics were studied in parallel to antimicrobial inactivation. Studies were performed with L. innocua, after equilibration of edible films at a relative humidity (RH) of 57.5% and at 25 °C. Results obtained showed that nisin supported in starch-based films is active and that the film is a useful barrier to further product contamination. Gradual release of the antimicrobial from the edible film can also help to preclude microorganism proliferation better than nisin directly added because it seems to counterbalance, at least partially, the inactivation of nisin.  相似文献   

18.
近年来双酚奶瓶、聚氯乙烯保鲜膜等食品安全事件屡屡引起社会关注,人们对绿色食品包装材料的需求日趋迫切,可降解、可食性包装是替代传统塑料包装材料的有效途径。本文阐述可食性薄膜的三种类型(蛋白膜、多糖膜和脂类膜)的分类和在动物性食品保鲜加工中的应用现状及问题。  相似文献   

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