纳米材料在食品储藏领域应用的研究进展

近年来纳米材料发展迅速，由于其具有易加工、韧性强、能吸附和抑菌活性强等优良特性，在果疏等食品保鲜方面应用广泛。本文从纳米材料的制备及特性，人参、蔬菜和水果等食品的纳米涂膜复合保鲜和纳米包装材料保鲜等方面进行综述，通过与普通保鲜材料对比发现了纳米涂膜保鲜材料和纳米包装保鲜材料的强抑菌活性、高抗氧化活性、高V_C和叶绿素保持率、低失重率、绿色环保、易降解和抑制木质化劣变现象等优势。纳米保鲜材料主要通过形成高CO₂高湿和低O₂的环境，减弱呼吸作用，降低食品腐烂率，延长食品货架期。此外纳米保鲜材料还存在纳米迁移和细胞毒性等问题，未来要加强对纳米材料的安全性能评价，期望本文为纳米材料在人参等食品保鲜中的应用提供科技支撑。

Microporous modified atmosphere packaging to extend shelf life of fresh foods: A review

Nanomaterials have developed rapidly in recent years and have been widely used in the preservation of foods such as fruit and vegetable because of their easy processing, toughness, ability to adsorb and strong antibacterial activity. This paper reviews the preparation and characteristics of nano materials, the preservation of ginseng, vegetable and fruit by nano-coating and nano-packaging materials. By comparing with ordinary preservation materials, the strong antibacterial activity, high antioxidant activity, high vitamin C and chlorophyll retention, low weight loss rate, green environment, easy degradation and inhibition of lignification deterioration of nano-coated film preservation materials and nano-packaging preservation materials are highlighted. The advantages of nano-packaging preservation materials can reduce the rate of food spoilage and prolong the shelf life of food by forming an environment with high CO₂, high humidity and low O₂, which weakens respiration. In addition, nano-preservation materials have problems such as nano-migration and cytotoxicity, and the evaluation of the safety performance of nanomaterials should be strengthened in the future. This paper provides scientific and technological support for the application of nanomaterials in the preservation of ginseng and other food.