| 静电纺丝技术在食品科学领域中应用的研究进展 |
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| 引用本文： | 陈榕钦,吕茹倩,梁鹏,庞杰.静电纺丝技术在食品科学领域中应用的研究进展[J].食品工业科技,2019,40(3):351-356. |
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| 作者姓名： | 陈榕钦 吕茹倩 梁鹏 庞杰 |
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| 作者单位： | 福建农林大学食品科学学院, 福建福州 350002 |
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| 基金项目： | 国家星火计划重大专项(2011GA720001)福建省自然科学基金面上项目(2016J0116)国家自然科学基金面上项目(31772045)福建省教育厅中青年教师A类项目(JA14109)福建省福建农林大学高水平大学建设项目(612014043)。 |
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| 摘 要： | 近年来,静电纺丝技术在食品科学领域中的研究已成为研究热点。采用静电纺丝技术制备得到的纳米纤维可以保护食品中的生物活性成分,提高其生物利用率,增强食品成分抗菌及抗氧化能力。为此,本文综述了静电纺丝技术在食品包埋、食品包装、固定化酶以及仿生肉等食品科学领域中的应用现状,并对静电纺丝技术的不足之处提出了改进措施。本文还展望了静电纺丝技术在食品科学领域中的应用前景,为该技术在食品科学领域中的深入研究及应用提供了参考依据。
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| 关 键 词： | 静电纺丝 食品包埋 食品包装 研究进展 |
| 收稿时间： | 2018-06-04 |
Research Progress of Electrospinning Technique in the Field of Food Science and Technology |
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| CHEN Rong-qin,LV Ru-qian,LIANG Peng,PANG Jie.Research Progress of Electrospinning Technique in the Field of Food Science and Technology[J].Science and Technology of Food Industry,2019,40(3):351-356. |
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| Authors: | CHEN Rong-qin LV Ru-qian LIANG Peng PANG Jie |
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| Affiliation: | College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China |
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| Abstract: | Recently, electrospinning technique has received more and more attention. Food nanofiber which was made by electrospinning has many advantages, for example, it can protect bioactive ingredients, improve the bioavailability and enhance the ability of antibacterial and antioxidant. In this work, the application of electrospinning in the field of food science and technology was reviewed:food encapsulation, food package, immobilized enzyme and artificial meat and so on. Besides, the measures are put forward about the disadvantages of electrospinning. Meanwhile, the further development was also prospected. |
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