Food and Fermentation Industries >

2024 , Vol. 50 >Issue 23: 377 - 385

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038395

Research progress of nanoparticles and film-forming methods commonly used in the food field

  • SONG Ke ,
  • LIU Fei ,
  • GUO Fengjiao ,
  • HAN Tingting ,
  • SUN Qianqian ,
  • YANG Suzhen
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  • (Shandong Freda Biotech Co.Ltd., Jinan 250101, China)

Received date: 2024-01-08

  Revised date: 2024-02-20

  Online published: 2024-12-27

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Abstract

Nanoparticles have been widely researched and developed in the food field due to their characterizations of controllable particle size, good biocompatibility and degradability, and easy processing and modification.This paper systematically described the characteristics of nanoparticles commonly used in the food field, which include organic nanoparticles such as starch, chitosan and cellulose, and inorganic nanoparticles such as AgNPs, TiO2, SiO2 and ZnO. At the same time, the existing literatures were summarized and analyzed, and the film-forming methods involving nanoparticles were classified into two categories, “nanoparticle embedding composite film-forming” and “nanoparticle interfacial composite film-forming”. Finally, the current applications of nanoparticles in food additives and food packaging films were summarized.Through the above overview of the properties of nanoparticles and their involvement in film formation, it is expected to provide a theoretical reference for their novel applications in the food field.

Key words： nanoparticles; organic; inorganic; film-forming methods; film-forming properties; applications in the food field

Cite this article

SONG Ke , LIU Fei , GUO Fengjiao , HAN Tingting , SUN Qianqian , YANG Suzhen . Research progress of nanoparticles and film-forming methods commonly used in the food field[J]. Food and Fermentation Industries, 2024 , 50(23) : 377 -385 . DOI: 10.13995/j.cnki.11-1802/ts.038395

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