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壳聚糖或纤维素基材料中使用精油生产活性食品包装解决方案:综述。

The use of essential oils in chitosan or cellulose-based materials for the production of active food packaging solutions: a review.

机构信息

Department of Civil, Chemical, Environmental and Materials Engineering-DICAM, University of Bologna, Bologna, Italy.

出版信息

J Sci Food Agric. 2023 Feb;103(3):1021-1041. doi: 10.1002/jsfa.11918. Epub 2022 Apr 26.

Abstract

In recent decades, interest in sustainable food packaging systems with additional functionality, able to increase the shelf life of products, has grown steadily. Following this trend, the present review analyzes the state of the art of this active renewable packaging. The focus is on antimicrobial systems containing nanocellulose and chitosan, as support for the incorporation of essential oils. These are the most sustainable and readily available options to produce completely natural active packaging materials. After a brief overview of the different active packaging technologies, the main features of nanocellulose, chitosan, and of the different essential oils used in the field of active packaging are introduced and described. The latest findings about the nanocellulose- and chitosan-based active packaging are then presented. The antimicrobial effectiveness of the different solutions is discussed, focusing on their effect on other material properties. The effect of the different inclusion strategies is also reviewed considering both in vivo and in vitro studies, in an attempt to understand more promising solutions and possible pathways for further development. In general, essential oils are very successful in exerting antimicrobial effects against the most diffused gram-positive and gram-negative bacteria, and affecting other material properties (tensile strength, water vapor transmission rate) positively. Due to the wide variety of biopolymer matrices and essential oils available, it is difficult to create general guidelines for the development of active packaging systems. However, more attention should be dedicated to sensory analysis, release kinetics, and synergetic action of different essential oils to optimize the active packaging on different food products. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

摘要

近几十年来,人们对具有额外功能的可持续食品包装系统的兴趣与日俱增,这些系统能够延长产品的保质期。顺应这一趋势,本综述分析了这种具有活性的可再生包装的最新技术。重点是含有纳米纤维素和壳聚糖的抗菌系统,作为添加精油的支撑。这是生产完全天然活性包装材料的最可持续和现成的选择。在简要概述了不同的活性包装技术之后,本文介绍并描述了纳米纤维素、壳聚糖和在活性包装领域中使用的不同精油的主要特性。然后介绍了基于纳米纤维素和壳聚糖的最新活性包装研究结果。讨论了不同解决方案的抗菌效果,重点关注它们对其他材料性能的影响。还考虑了体内和体外研究,综述了不同包含策略的效果,试图了解更有前途的解决方案和进一步发展的可能途径。一般来说,精油在对抗最常见的革兰氏阳性和革兰氏阴性菌方面非常成功,并积极影响其他材料性能(拉伸强度、水蒸气透过率)。由于有多种生物聚合物基质和精油可供选择,因此很难为开发活性包装系统制定一般准则。然而,应该更加关注感官分析、释放动力学和不同精油的协同作用,以优化不同食品的活性包装。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0297/10084250/7d16fff48da4/JSFA-103-1021-g001.jpg

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