食品与发酵工业 >

2023 , Vol. 49 >Issue 4: 318 - 327

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033134

综述与专题评论

果蔬可食性保鲜涂膜技术应用及机理最新研究进展

  • 丁捷 ,
  • 刘春燕 ,
  • 黄彭 ,
  • 李红莹 ,
  • 唐倩 ,
  • 毛湘雪 ,
  • 甘俊伟 ,
  • 刘耀文 ,
  • 秦文
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  • 1(四川旅游学院 食品学院,四川 成都,610100)
    2(四川农业大学 食品学院,四川 雅安,625014)
    3(宜宾学院 质量管理与检测学部,四川 宜宾,644000)
博士研究生,副教授(秦文教授为通信作者,E-mail:qinwen@sicau.edu.cn)

收稿日期: 2022-07-29

  修回日期: 2022-11-10

  网络出版日期: 2023-03-20

基金资助

四川省科技计划项目(2021YJ0262);四川旅游学院科研创新团队项目(21SCTUTY08)

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Latest research progress on edible coating applications and their mechanisms in fruits and vegetables

  • DING Jie ,
  • LIU Chunyan ,
  • HUANG Peng ,
  • LI Hongying ,
  • TANG Qian ,
  • MAO Xiangxue ,
  • GAN Junwei ,
  • LIU Yaowen ,
  • QIN Wen
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  • 1(College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China)
    2(College of Food Science, Sichuan Agricultural University, Ya′an 625014, China)
    3(Department of Quality Management and Inspection and Detection, Yibin University, Yibin 644000, China)

Received date: 2022-07-29

  Revised date: 2022-11-10

  Online published: 2023-03-20

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摘要

在全球关注合成塑料包装危害的背景下,天然生物降解包装材料在食品包装中受到越来越多的关注。在过去十年中,将可食用涂层作为替代合成塑料包装用于水果和蔬菜的保鲜方法一直是研究的重点。该文综述了可食性涂膜在果蔬采后领域的最新研究成果,分析了脂质基、多糖基和蛋白质基可食性涂膜用于果蔬保鲜时的优势与短板,指出多种成膜基质复配并适当添加具有改善膜特性及抑菌等功能性结合材料的复合型可食性涂膜是该领域未来发展方向。在此基础上,总结了果蔬可食性涂膜保鲜机理,对未来创新、开发和应用进行了展望,以期为未来果蔬采后生产实践中进一步提质降损提供研究思路。

关键词： 果蔬; 采后品质; 可食性涂膜; 应用; 保鲜机理

本文引用格式

丁捷 , 刘春燕 , 黄彭 , 李红莹 , 唐倩 , 毛湘雪 , 甘俊伟 , 刘耀文 , 秦文 . 果蔬可食性保鲜涂膜技术应用及机理最新研究进展[J]. 食品与发酵工业, 2023 , 49(4) : 318 -327 . DOI: 10.13995/j.cnki.11-1802/ts.033134

Abstract

In the context of emerging global concerns with the hazards of synthetic plastic packaging, alternative natural biodegradable packaging materials are gaining increasing attention for food packaging applications. The edible coating used as the alternative synthetic plastic packaging in methods for the preservation of fruits and vegetables has been the focus of research over the past decade. This paper reviewed the latest trends in edible coatings applications for fruit and vegetables. The advantages and shortcomings of lipid-based, polysaccharide-based, and protein-based edible coating films for fruit and vegetable preservation were analyzed. It was pointed out that composite edible coatings with the addition of various film-forming substrates and functional binding materials were the future direction of development in this field. On this basis, the mechanism of action of edible coatings was summarized. Future innovations, developments, and applications were discussed to provide research ideas for further improving storage quality and reducing post-harvest losses in post-harvest fruit and vegetable production practices.

Key words： fruits and vegetables; post-harvest quality; edible coating; application; preservation mechanism

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