School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian 223003, China.
School of Life Science and Technology, University of Electronic Science and Technology of China, Chengdu 610054, China.
Int J Biol Macromol. 2021 Apr 15;176:540-557. doi: 10.1016/j.ijbiomac.2021.02.107. Epub 2021 Feb 17.
Polysaccharides are omnipresent biomolecules that hold great potential as promising biomaterials for a myriad of applications in various biotechnological and industrial sectors. The presence of diverse functional groups renders them tailorable functionalities for preparing a multitude of novel bio-nanostructures. Further, they are biocompatible and biodegradable, hence, considered as environmentally friendly biopolymers. Application of nanotechnology in food science has shown many advantages in improving food quality and enhancing its shelf life. Recently, considerable efforts have been made to develop polysaccharide-based nanostructures for possible food applications. Therefore, it is of immense importance to explore literature on polysaccharide-based nanostructures delineating their food application potentialities. Herein, we reviewed the developments in polysaccharide-based bio-nanostructures and highlighted their potential applications in food preservation and bioactive "smart" food packaging. We categorized these bio-nanostructures into polysaccharide-based nanoparticles, nanocapsules, nanocomposites, dendrimeric nanostructures, and metallo-polysaccharide hybrids. This review demonstrates that the polysaccharides are emerging biopolymers, gaining much attention as robust biomaterials with excellent tuneable properties.
多糖是普遍存在的生物分子，具有作为有前途的生物材料的巨大潜力，可应用于生物技术和工业领域的各种应用。由于存在多种功能基团，因此可以对其进行修饰，以制备多种新型生物纳米结构。此外，它们具有生物相容性和可生物降解性，因此被认为是环保型生物聚合物。纳米技术在食品科学中的应用在提高食品质量和延长保质期方面显示出许多优势。最近，人们做出了相当大的努力来开发基于多糖的纳米结构，以实现可能的食品应用。因此，探索有关基于多糖的纳米结构的文献，阐述其在食品应用中的潜力非常重要。在这里，我们综述了基于多糖的生物纳米结构的发展，并强调了它们在食品保鲜和生物活性“智能”食品包装中的潜在应用。我们将这些生物纳米结构分为基于多糖的纳米颗粒、纳米胶囊、纳米复合材料、树枝状纳米结构和金属多糖杂化材料。本综述表明，多糖是新兴的生物聚合物，作为具有出色可调性能的强大生物材料而受到广泛关注。
