食品与发酵工业 >

2023 , Vol. 49 >Issue 5: 337 - 343

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031145

综述与专题评论

多糖-纳米材料复合涂层在水果保鲜中的研究进展

  • 肖移聪 ,
  • 刘军 ,
  • 马梦亚 ,
  • 马文梅 ,
  • 姜薇 ,
  • 艾斯卡尔·吐尔逊 ,
  • 古丽菲热·伊力哈木 ,
  • 秦新政 ,
  • 艾合买提江·艾海提
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  • 1(新疆大学 生命科学与技术学院,新疆 乌鲁木齐,830052)
    2(新疆农业科学院 微生物应用研究所,新疆 乌鲁木齐,830091)
第一作者:硕士研究生(刘军副教授和艾合买提江·艾海提副教授为共同通信作者,E-mail:liujunxju@sina.com;2386935884@qq.com)

收稿日期: 2022-02-22

  修回日期: 2022-03-22

  网络出版日期: 2023-04-06

基金资助

新疆自治区自然科学基金项目(2021D01C065)

收起

Research progress of polysaccharide-nano material composite coating in fruit preservation

  • XIAO Yicong ,
  • LIU Jun ,
  • MA Mengya ,
  • MA Wenmei ,
  • JIANG Wei ,
  • ESCAR·Turson ,
  • GULIFEIRE·Ilihamu ,
  • QIN Xinzheng ,
  • AIHEMAITIJIANG·Aihaiti
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  • 1(College of Life Sciences and Technology, Xinjiang University, Urumqi 830052, China)
    2(Institute of Microbial Application, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China)

Received date: 2022-02-22

  Revised date: 2022-03-22

  Online published: 2023-04-06

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摘要

由于多糖具有生物降解性和无毒性,已广泛应用于水果保鲜,但由于其机械性能差、抗水性能低等缺点,在水果保鲜中达不到最佳效果。随着科技的发展,纳米材料逐渐进入研究者的视野。纳米材料具有独特的性能,常将其与多糖复合使用来提高涂层的机械以及气体阻隔性能,且安全无毒和不影响多糖的可生物降解能力,因此被广泛应用于水果保鲜。研究表明,多糖-纳米材料复合涂层可以通过保持硬度、减缓成熟过程、降低呼吸速率和抑制微生物生长来延长水果的保质期。同时,由于纳米材料具有迁移的特性,故纳米复合涂层的安全性和适用性还需持续关注。

关键词： 多糖纳米复合涂层; 水果保鲜; 多糖; 纳米颗粒

本文引用格式

肖移聪 , 刘军 , 马梦亚 , 马文梅 , 姜薇 , 艾斯卡尔·吐尔逊 , 古丽菲热·伊力哈木 , 秦新政 , 艾合买提江·艾海提 . 多糖-纳米材料复合涂层在水果保鲜中的研究进展[J]. 食品与发酵工业, 2023 , 49(5) : 337 -343 . DOI: 10.13995/j.cnki.11-1802/ts.031145

Abstract

Polysaccharide has been widely used in fruit preservation because of its biodegradability and nontoxicity. However, due to its poor mechanical properties and low water resistance, it can not achieve the best effect in fruit preservation. With the development of science and technology, nanomaterials have gradually entered the vision of fruit preservation researchers. Because of their unique properties, nanomaterials are often used in combination with polysaccharides to improve the mechanical and gas barrier properties of the coating and do not affect the non-toxic and biodegradable ability of polysaccharides, so they are widely used in fruit preservation. This study showed that polysaccharide nanomaterial composite coating could prolong the shelf life of fruits by maintaining hardness, slowing down the ripening process, reducing respiration rate, and inhibiting microbial growth. At the same time, due to the migration characteristics of nanomaterials, the safety and applicability of nanocomposite coatings need to be paid continuous attention.

Key words： polysaccharide nanocomposite coating; fruit preservation; polysaccharide; nanoparticles

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