微胶囊技术在食品包装中的研究进展

目的综述微胶囊技术在食品包装领域的研究进展,为进一步开发微胶囊技术在食品包装中的应用提供科学的研究基础。方法通过对国内外研究现状和研究成果的分析和总结,介绍了微胶囊的功能、作用机理、制备和表征方法,概括了微胶囊技术在食品包装中(包括抗菌包装、防虫包装、果蔬保鲜包装、可食膜、冷鲜肉包装、相变材料-控温包装、生物质包装材料)的研究进展。结果分析表明微胶囊技术能够增加活性成分的稳定性,与包装系统结合能够达到缓释抗菌或控制温度等效果,提高了产品的货架期,其与包装系统的结合主要有4种方法(原料共混、涂覆、装入小袋置于包装系统、固载纤维法)。结论研究微胶囊与聚合物原料的最佳加入比例能够获得综合性能较好的包装膜,微胶囊技术在可食膜、相变材料-控温包装、生物质包装材料方面的发展潜力较大。

Research Progress of Microencapsulation Technology in Food Packaging

The work aims to summarize the research progress of microcapsule technology in food packaging to provide the foundation for the scientific research on the application of the further developed microcapsule technology in food packaging. Through the analysis and summary of the present research situation and research results at home and abroad, the function, mechanism, preparation methods and characterization of microcapsules were introduced, and the research progress of microcapsule technology in food packaging was outlined, including antimicrobial packaging, insect control packaging, fruit and vegetable fresh-keeping packaging, edible film, chilled meat packaging, phase change material-temperature control packaging and biomass packaging materials, etc. The analysis showed that the microcapsule technology could increase the stability of the active components, and the combination with the packaging system could achieve the effect of slow antibacterial release or temperature control, which improved the shelf life of the product. There are mainly four methods for its combination with the packaging system (raw material blending, coating, putting into the small bag to be placed into the packaging system, solid-borne fiber). By studying the best proportion of microcapsule and raw polymer materials, the packaging film with a better comprehensive performance can be obtained. There will be great potentials in respect of microcapsule technology applied in edible film, phase change materials-temperature control packaging and biomass packaging material.