静电纺丝技术包埋姜黄素研究进展

静电纺丝作为一种制备纳米纤维的技术越来越受到关注.近年,大量研究利用静电纺丝技术制备含姜黄素的纳米纤维和纳米颗粒.本文介绍静电纺丝的原理和影响因素,以及利用静电喷雾制备包埋姜黄素纳米颗粒的情况.总结姜黄素纳米纤维的制备方法并根据制备纳米纤维的原料(合成高分子和天然高分子)进行分类讨论.论述姜黄素包封的纳米纤维在缓释体系...     

静电纺丝技术包埋天然酚类化合物研究进展

天然酚类化合物因其对人体健康具有众多益处,近年来在食品、营养学和医药等领域得到了广泛的关注.然而,酚类化合物较差的溶解性、稳定性和生物利用度等严重地限制了其应用.如何有效地保护和运载这些酚类化合物并保持其生物活性成为研究的热点问题.静电纺丝是一种易于操作且成本低廉的纳米级纤维制备技术,所制备的纳米纤维可作为纳米载体对生...     

静电纺丝技术包埋抗菌物质研究进展

近年来,人们已成功地开发出多种不同来源的天然抗菌物质。由于食品加工和储存条件对其抗菌效果产生很大的影响,极大地限制了其在食品工业中的应用。目前常用的包埋技术在包埋抗菌物质时仍存在许多不足之处。因此,开发出高效包埋天然抗菌物质的包埋技术成为研究的热点问题。静电纺丝技术是一种新颖的、简单的生物活性物质包埋技术,能够显著提高生物活性物质的包埋效率、稳定性和利用度,在一定程度上克服了传统包埋技术在包埋生物活性物质时的弊端。本文主要综述了静电纺丝技术的原理,纺丝参数对静电纺丝纳米纤维的影响以及以多糖和蛋白质为基质利用静电纺丝技术包埋抗菌物质及其应用的研究进展,为其在食品工业中的良好应用奠定基础。     

国内外静电纺丝技术的研究进展

静电纺丝技术是目前为止获取纳米纤维最简单有效的方法之一,但产量低一直是限制其大规模运用的瓶颈。近几年世界上出现了大量与此相关的研究,比如通过设计多针头静电纺和无针头静电纺装置,在一定程度上提高了静电纺丝的产率,但仍有很多问题亟待解决。本文主要介绍了静电纺丝技术的发展进程及面临的问题。     

静电纺丝技术在食品领域应用的研究进展

静电纺丝是一项制作纳米尺寸聚合物纤维膜的技术,该技术制备的纳米纤维膜具有比表面积高、连续性好、功能性强等优势。目前,静电纺丝被广泛应用于医药、能源、食品等领域。本文综述了静电纺丝技术的原理、影响因素及其在活性物质包埋、食品检测、食品添加剂等方面的研究进展,并对该技术在植物性产品开发等方面进行展望,为之后其在食品领域的深入研究和应用拓展提供参考。     

静电纺丝技术及其研究进展

静电纺丝是目前唯一能够直接、连续制备聚合物纳米纤维的方法。概述了静电纺丝技术及其发展历程,静电纺丝射流的稳态和非稳态的研究成果。介绍了静电纺丝机、静电纺丝技术的新进展及静电纺纳米纤维膜的应用。最后指出静电纺丝的研究方向。     

静电纺丝技术制备复合纳米纤维研究进展

静电纺丝技术近年来在制备纳米纤维领域得到了广泛的应用，被认为是最简单有效的方法之一，运用这种方法已成功地制备了各种纳米纤维。本文主要综述了静电纺丝技术在制备复合纳米纤维所用的原料及装置方面的研究进展。     

静电纺丝纳米纤维制备技术应用研究进展

静电纺丝技术是一种简单易行、性价比高及可控性好的纳米纤维制备方法。本文综述分析静电纺丝技术的装置,主要包括前端喷射驱动装置、高压电源装置、终端收集装置等,进而引出其基本原理与纺丝步骤,对比溶液静电纺丝和熔融静电纺丝两种方法的区别与联系,并探究其制备技术的工艺影响参数与技术特点。总结国内外学者的工作,通过优化静电纺丝工艺参数条件,升级改进产品,提高加工生产效率和产量,使静电纺丝所制备的纳米纤维能够广泛应用于组织工程、医药工程、电化学工程、环境工程、光学工程、食品工程、纺织工程等领域中。     

静电纺丝制备取向纳米纤维的研究进展

文章综述了采用静电纺丝法制备取向纳米纤维的研究进展,介绍了通过改变静电纺丝的装置,制备有序排列的纳米纤维的几种方式。     

静电纺丝技术在食品抗菌保鲜中的应用研究进展

近年来,微/纳米功能材料在食品包装领域发挥着重要作用。静电纺丝作为一种非热物理加工手段,以操作简便、条件温和、制备高效等特征在微/纳米材料的开发及应用方面受到研究者的青睐。特别地,随着静电纺丝技术的发展,以纳米纤维膜为基础开发食品抗菌包装膜材取得了较多新的研究进展。本文在简要介绍了静电纺丝技术的工作原理、影响因素、常用的基质材料、常用抗菌剂类型的基础上,更新了静电纺丝技术在各类食品抗菌保鲜领域的研究进展; 重点综述了静电纺丝技术在肉类食品抗菌保鲜方面的研究现状; 此外,讨论了现有研究的局限性及今后的研究方向,以期为静电纺丝技术在食品保鲜中的深入研究提供参考。     

静电纺丝技术在食品科学领域中应用的研究进展

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。     

肉桂醛在食品活性包装中的抗菌应用研究进展

肉桂醛作为一种典型的天然植物精油活性成分,是广谱高效、安全无毒的食品防腐剂,通过固定在食品活性包装中可以改善其易挥发性和刺激气味,在提高抗菌效率的同时减少对食物感官的影响。近年来肉桂醛作为活性包装抗菌剂的研究呈显著增加趋势,在食品保鲜领域极具发展前景,然而尚缺乏文献对其研究应用现状进行系统总结分析。本文从天然载体、人工构建载体以及递送载体的修饰等方面探讨了肉桂醛与活性包装结合方式的最新研究进展,总结了肉桂醛抗菌包装对果蔬、肉制品、乳制品及淀粉食品的保鲜效果,最后分析了目前肉桂醛包装研究现状和未来发展方向。本综述为天然防腐剂肉桂醛在食品活性包装中的研发、应用与推广提供了科学参考,为提高生鲜食品贮运品质提供了新的研究思路。     

Active Packaging Applications for Food

The traditional role of food packaging is continuing to evolve in response to changing market needs. Current drivers such as consumer's demand for safer, “healthier,” and higher‐quality foods, ideally with a long shelf‐life; the demand for convenient and transparent packaging, and the preference for more sustainable packaging materials, have led to the development of new packaging technologies, such as active packaging (AP). As defined in the European regulation (EC) No 450/2009, AP systems are designed to “deliberately incorporate components that would release or absorb substances into or from the packaged food or the environment surrounding the food.” Active packaging materials are thereby “intended to extend the shelf‐life or to maintain or improve the condition of packaged food.” Although extensive research on AP technologies is being undertaken, many of these technologies have not yet been implemented successfully in commercial food packaging systems. Broad communication of their benefits in food product applications will facilitate the successful development and market introduction. In this review, an overview of AP technologies, such as antimicrobial, antioxidant or carbon dioxide‐releasing systems, and systems absorbing oxygen, moisture or ethylene, is provided, and, in particular, scientific publications illustrating the benefits of such technologies for specific food products are reviewed. Furthermore, the challenges in applying such AP technologies to food systems and the anticipated direction of future developments are discussed. This review will provide food and packaging scientists with a thorough understanding of the benefits of AP technologies when applied to specific foods and hence can assist in accelerating commercial adoption.     

Active and Intelligent Packaging for the Food Industry

In the recent past, food packaging was used to enable marketing of products and to provide passive protection against environmental contaminations or influences that affect the shelf life of the products. However, unlike traditional packaging, which must be totally inert, active packaging is designed to interact with the contents and/or the surrounding environment. Active packaging systems are successfully used to increase the shelf life of processed foods and can be categorized into adsorbing and releasing systems (for example, oxygen scavengers, ethylene scavengers, liquid and moisture absorbers, flavor and odor absorbers or releasers, antimicrobials, etc.). Intelligent packaging is characterized by its ability to monitor the condition of packaged food or the environment by providing information about different factors during transportation and storage. Intelligent packaging includes time-temperature indicators, gas detectors, and freshness and/or ripening indicators. At the same time, advances in nanotechnology and the improvement of nanomaterials will enable the development of better and new active and intelligent packaging. Such packaging provides great benefits to the food industry to improve freshness, shelf-life of food, and allows monitoring to control the storage conditions from the place of production to consumption by the final consumer.     

食品活性吸氧包装材料研究进展

氧气是引起食品变质的主要因素之一,食品工业主要运用物理或化学方法来降低包装容器内的氧气体积分数,以延长食品保质期。从无机系列脱氧剂及有机系列脱氧剂方面阐述了吸氧包装材料的应用机理及其在食品中的应用类型,指出高效、安全、适合自动包装是新型吸氧包装材料的发展趋势。为了使吸氧包装材料能在食品行业中得到应用,必须深入了解其涉及的材料和食品领域,加大对吸氧包装材料的研究力度,加强产、学、研之间的合作,使吸氧包装材料尽早实现商品化应用。     

有序排列静电纺纳米纤维技术的研究进展

静电纺纳米纤维的有序排列与应用一直是静电纺丝研究的热点,近10年来国内外学者不断设计新型纺丝器、分化区控制装置及改进收集装置,以获得取向纳米纤维。从三方面综述对比了国内外取向纳米纤维的不同技术,指出了有序排列静电纺纳米纤维的发展趋势。     

Electrospinning of nanofibers: Potentials and perspectives for active food packaging

Electrospun nanofibers with structural and functional advantages have drawn much attention due to their potential applications for active food packaging. The traditional role of food packaging is just storage containers for food products. The changes of retailing practice and consumer demand promote the development of active packaging to improve the safety, quality, and shelf life of the packaged foods. To develop the technique of electrospinning for active food packaging, electrospun nanofibers have been covalently or non‐covalently functionalized for loading diverse bioactive compounds including antimicrobial agents, antioxidant agents, oxygen scavengers, carbon dioxide emitters, and ethylene scavengers. The aim of this review is to present a concise but comprehensive summary on the progress of electrospinning techniques for active food packaging. Emphasis is placed on the tunability of the electrospinning technique, which achieves the modification of fiber composition, orientation, and architecture. Efforts are also made to provide functionalized strategies of electrospun polymeric nanofibers for food packaging application. Furthermore, the existing limitations and prospects for developing electrospinning in food packaging area are discussed.     

活性可食性膜在食品包装中的应用

讨论了活性可食性膜的主要成膜基质及其特性,可添加的活性物质,探讨了影响活性可食性膜性能的主要因素,提出了它在食品包装中的应用前景。