食品与发酵工业 >

2022 , Vol. 48 >Issue 20: 314 - 320

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030018

综述与专题评论

纳米复合薄膜性能和制备方法及其在肉与肉制品中的应用研究进展

  • 邢根安 ,
  • 李洪军 ,
  • 李芳 ,
  • 黎轩铭 ,
  • 王春幸 ,
  • 陈茹 ,
  • 贺稚非
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(重庆市特色食品工程技术研究中心,重庆,400715)
硕士研究生(贺稚非教授为通信作者,E-mail:2628576386@qq.com)

收稿日期: 2021-11-09

  修回日期: 2021-12-09

  网络出版日期: 2022-11-18

基金资助

“十三五”国家重点研发计划重点专项(2016YFD0401503);重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)

收起

Research progress on properties and preparation methods of nanocomposite films and their applications in meat and meat products

  • 邢根安 ,
  • 李洪军 ,
  • 李芳 ,
  • 黎轩铭 ,
  • 王春幸 ,
  • 陈茹 ,
  • 贺稚非
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Engineering Research Center of Regional Food, Chongqing 400715, China)

Received date: 2021-11-09

  Revised date: 2021-12-09

  Online published: 2022-11-18

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摘要

肉类富含蛋白质,营养价值较高,但容易发生腐败变质,给肉类行业造成巨大经济损失。肉类包装在保持肉类品质上发挥着重要作用。然而塑料包装无法生物降解,给环境带来不利影响。生物聚合物基薄膜虽具有可生物降解、成本低和无毒的优点,但机械性能和阻隔性能差的缺点限制其广泛应用。纳米技术在肉类包装领域展示出巨大潜力,许多纳米材料被引入生物聚合物基质中以制成纳米复合薄膜,显著提高了薄膜的性能,如机械、阻隔性能、热稳定性、抗菌和抗氧化性等,因此具有广泛的应用前景。该文综述了纳米复合薄膜的性能和制备方法,同时概括了其在肉与肉制品的应用现状,并对该薄膜未来发展前景进行展望,以期为纳米复合薄膜在食品包装领域的进一步应用提供参考。

关键词： 纳米复合薄膜; 性能; 制备方法; 肉与肉制品; 应用

本文引用格式

邢根安 , 李洪军 , 李芳 , 黎轩铭 , 王春幸 , 陈茹 , 贺稚非 . 纳米复合薄膜性能和制备方法及其在肉与肉制品中的应用研究进展[J]. 食品与发酵工业, 2022 , 48(20) : 314 -320 . DOI: 10.13995/j.cnki.11-1802/ts.030018

Abstract

Meat is rich in protein and has high nutritional value, so it is prone to spoilage which causes huge economic losses to the meat industry. Appropriate packaging method plays an important role in maintaining the quality of meat. However, plastic packaging is not biodegradable and has a negative impact on the environment. In addition, biopolymer-based films are biodegradable, low cost and non-toxic, but their wide application are limited by poor mechanical and barrier properties. Nanotechnology has shown great potential in meat packaging, and many nanomaterials have been introduced into biopolymer matrices to make nanocomposite films, which significantly improve the properties of the films, such as mechanical and barrier properties, thermal stability, antibacterial and antioxidant properties. The purpose of this paper is to introduce the properties and preparation methods of nanocomposite films and summarize their application status in meat and meat products. It also provides an outlook on the future development of the films, with a view to providing a reference for further applications of nanocomposite films in the field of food packaging.

Key words： nanocomposite film; properties; preparation method; meat and meat products; application

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