State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P.R. China.
Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu, P.R. China.
Crit Rev Food Sci Nutr. 2022;62(6):1521-1535. doi: 10.1080/10408398.2020.1844139. Epub 2020 Nov 10.
Aquatic products are extremely perishable due to their biological composition. Conventional preservation methods such as freezing, chemical treatments, packaging, and so forth are unable to inhibit enzymatic and microbiological spoilage efficiently and/or energy intensive and/or potentially toxic. However, the demand of consumers for aquatic products with long shelf life and high quality has urged the food industries to pursuit highly effective preservation methods for shelf life extension of aquatic products. Nanotechnology-related shelf life prolongation process possess the ability to overcome the drawbacks of conventional preservation technologies due to its unique properties. In this article, the aquatic products spoilage mechanisms, recent application of nanotechnology-related preservation techniques for aquatic products as well as the risk and regulation of nanomaterials have been reviewed. It has been shown that nanotechnology-related preservation techniques can effectively extend the shelf life without impairing the quality of aquatic products. However, the safety of nanotechnology is still remained controversial, therefore, the application of nanotechnology should be considered cautiously.
水产品由于其生物组成而极易变质。传统的保鲜方法，如冷冻、化学处理、包装等，都不能有效地抑制酶和微生物的腐败，而且/或者能源密集，/或者潜在有毒。然而，消费者对保质期长、质量高的水产品的需求促使食品行业寻求更有效的水产品保鲜方法来延长其保质期。与纳米技术相关的保质期延长工艺具有克服传统保鲜技术缺点的能力，因为它具有独特的性质。本文综述了水产品腐败机制、纳米技术相关保鲜技术在水产品中的最新应用以及纳米材料的风险和法规。结果表明，纳米技术相关的保鲜技术可以在不损害水产品质量的情况下有效地延长保质期。然而，纳米技术的安全性仍然存在争议，因此，纳米技术的应用应该谨慎考虑。
