纳米纤维素增强淀粉食品包装材料的研究进展

目的 为了解决纯淀粉材料力学性能低、脆性大等缺点,探索纳米纤维素对淀粉膜材料的影响,为食品包装材料领域和替代传统石油基的高分子材料方向提供新的思路。方法 通过跟进国内外纳米纤维增强淀粉相关研究和应用进展,概括3种纳米纤维素的性能,介绍淀粉食品包装材料未来将面临的挑战和机遇,重点分析纳米纤维素对淀粉膜性能的影响。结论 纤维素纳米纤维（CNF）、纤维素纳米晶（CNC）和微晶纤维素（MCC）对淀粉进行增强后,淀粉复合材料的力学性能、阻隔性能和热学性能均得到改善,纳米纤维素增强淀粉食品包装材料在未来食品包装领域将得到扩展。

Research Progress of Nanocellulose-enhanced Starch Food Packaging Materials

The work aims to explore the effect of nanocellulose on the starch films to solve the shortcomings of pure starch, such as low mechanical properties and high brittleness and provide a new idea for the field of food packaging materials and the direction of replacing traditional petroleum-based polymer materials. By following up the relevant research and application progress of nanocellulose-enhanced starch in China and abroad, the properties of three types of nanocellulose were summarized, the future challenges and opportunities of starch food packaging materials were introduced, and the effects of nanocellulose on starch film properties were analyzed. The mechanical properties, barrier properties and thermal properties of starch composites are improved after reinforcement by cellulose nanofibers (CNF), cellulose nanocrystals (CNC) and microcrystalline cellulose (MCC), and the nanocellulose-enhanced starch food packaging materials will be expanded in the future food packaging field.