CICECO - Aveiro Institute of Materials, Department of Materials and Ceramic Engineering, University of Aveiro, 3810-193, Aveiro, Portugal.
QOPNA, Department of Chemistry, University of Aveiro, 3810-193, Aveiro, Portugal.
Chem Rec. 2018 Jul;18(7-8):1138-1149. doi: 10.1002/tcr.201700112. Epub 2018 Mar 8.
Chitosan-based functional materials are emerging for food applications. The covalent bonding of molecular entities demonstrates to enhance resistance to the typical acidity of food assigning mechanical and moisture/gas barrier properties. Moreover, the grafting to chitosan of some functional molecules, like phenolic compounds or essential oils, gives antioxidant, antimicrobial, among others properties to chitosan. The addition of nanofillers to chitosan and other biopolymers improves the already mentioned required properties for food applications and can attribute electrical conductivity and magnetic properties for active and intelligent packaging. Electrical conductivity is a required property for the processing of food at low temperature using electric fields or for sensors application.
基于壳聚糖的功能材料正在成为食品应用的新兴材料。通过分子实体的共价键合，可以提高其对食品典型酸度的抵抗力，从而赋予其机械性能和水分/气体阻隔性能。此外，将一些功能性分子（如酚类化合物或精油）接枝到壳聚糖上，可以赋予壳聚糖抗氧化、抗菌等性能。将纳米填料添加到壳聚糖和其他生物聚合物中，可以改善食品应用所需的已有性能，并赋予其用于活性和智能包装的导电性和磁性。导电性是在低温下使用电场处理食品或用于传感器应用的必需性质。
