Volpe Maria G, Malinconico Mario, Varricchio Ettore, Paolucci Marina
ISA-CNR Via Roma, Avellino, Italy.
Recent Pat Food Nutr Agric. 2010 Jun;2(2):129-39. doi: 10.2174/2212798411002020129.
Biopolymers have properties that make them suitable for use in increasing food shelf-life. At present, conventional polymers could be substituted with biobased food packaging materials in several areas such as meat products, fruits and vegetables, dairy products, frozen food, dry food, snacks, ready to eat food and drinks. In spite of the enormous amount of published scientific articles and reviews on polysaccharide employment in food shelf-life extension, there is a comparatively limited number of patents issued from industry. Several polysaccharides alone or in combination with other substances are proposed in the patents aimed to extend the food shelf-life of fresh food, reducing modifications in color, flavor and taste. In this review, we will focus on polysaccharides extracted from biomass and their applications in the food industry, in particular on food shelf-life extension. The patents issued in the last twenty years for polysaccharides and their applications in food shelf-life extension will be reviewed.
生物聚合物具有使其适用于延长食品保质期的特性。目前，在肉类产品、水果和蔬菜、乳制品、冷冻食品、干货食品、零食、即食食品和饮料等多个领域，传统聚合物可以被生物基食品包装材料所替代。尽管已经发表了大量关于多糖在延长食品保质期方面应用的科学文章和综述，但来自行业的专利数量相对有限。在旨在延长新鲜食品保质期、减少颜色、风味和口感变化的专利中，提出了几种单独使用或与其他物质结合使用的多糖。在这篇综述中，我们将重点关注从生物质中提取的多糖及其在食品工业中的应用，特别是在延长食品保质期方面的应用。我们将回顾过去二十年中关于多糖及其在延长食品保质期方面应用的专利。
