抑菌性纳米颗粒的制备方法及在食品保鲜领域的应用进展

食品在运输及贮存期间极易受到微生物等的污染从而导致食品变质，引发食品安全问题进而危害人们的身体健康。近年来，纳米技术在食品领域越发受到重视。纳米技术可以将物质分解成更小的微观粒子，使物质的结构可以更为精确地被人们所掌控和调配。在食品保鲜领域，具有抑菌效果的纳米颗粒相比较传统抑菌剂可以更有效地抑制微生物滋生，优化食品贮藏环境并且延长食品保质期。针对上述情况，研发出具有抑菌性的纳米颗粒食品保鲜技术已成为现阶段食品保鲜领域的重点研究方向之一。因此，本文综述了近年来具有抑菌性的纳米颗粒的制备方法，对比分析了每种制备方法的优缺点和应用领域，并归纳了纳米颗粒常用的结构表征方法，以期能够为选择合适的制备及分析方法提供参考。同时介绍了近年来不同类型纳米颗粒在我国食品保鲜领域的应用进展，并对抑菌性纳米颗粒的制备技术、安全性和规模化生产等问题提出了未来发展建议，为纳米技术在食品保鲜领域的发展提供参考依据。

Preparation method of antibacterial nanoparticles and their application progress in the field of food preservation

The transportation and storage of food were susceptible to microbial contamination, which could lead to spoilage and pose serious food safety concerns, ultimately endangering people''s health. With the increasing attention paid to nanotechnology in recent years, the food industry had been exploring its potential benefits. By breaking substances down into smaller microscopic particles, nanotechnology allowed for more precise control and regulation of their structure. In the field of food preservation, antibacterial nanoparticles had the effect of inhibiting microbial growth, which was more effective than traditional antibacterial agents, optimized storage conditions, and extended shelf life when compared to traditional antibacterial agents. As a result, the development of nanoparticle food preservation technology had become a key research direction in the field. This article reviewed the preparation methods of antibacterial nanoparticles in recent years, compared and analyzed the advantages, disadvantages, and application fields of each preparation method, and summarized the commonly used structural characterization methods for nanoparticles, to provide a reference for selecting appropriate preparation and analysis methods. Additionally, the application progress of different types of nanoparticles in the field of food preservation in China in recent years was introduced, and future development suggestions were put forward for the preparation technology, safety, and large-scale production of antibacterial nanoparticles, providing reference basis for the development of nanotechnology in the field of food preservation.