Zheng Bowen, Kou Xiaohong, Liu Chunlong, Wang Yumeng, Yu Yue, Ma Juan, Liu Yazhou, Xue Zhaohui
School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China.
School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China; Dynamiker Biotechnology(Tianjin) Co., Ltd., China.
Food Chem. 2023 May 1;407:135099. doi: 10.1016/j.foodchem.2022.135099. Epub 2022 Dec 7.
With higher demands for food packaging and the development of nanotechnology, nanopackaging is becoming a research hotspot in the field of food packaging because of its superb preservation effect, and it can effectively resist oxidation and regulates energy metabolism to maintain the quality and prolong the shelf life of mushrooms. Furthermore, under the background of SARS-CoV-2 pandemic, nanomaterials could be a potential tool to prevent virus transmission because of their excellent antiviral activities. However, the investigation and application of nanopackaging are facing many challenges including costs, environmental pollution, poor in-depth genetic research for mechanisms and so on. This article reviews the preservation effect and mechanisms of nanopackaging on the quality of mushrooms and discusses the trends and challenges of using these materials in food packaging technologies with the focus on nanotechnology and based on recent studies.
随着对食品包装要求的提高以及纳米技术的发展，纳米包装因其卓越的保鲜效果，正成为食品包装领域的研究热点，它能有效抵抗氧化并调节能量代谢，以保持蘑菇的品质并延长其货架期。此外，在新型冠状病毒肺炎大流行的背景下，纳米材料因其出色的抗病毒活性，可能成为预防病毒传播的潜在工具。然而，纳米包装的研究与应用面临诸多挑战，包括成本、环境污染、对作用机制的深入基因研究不足等。本文综述了纳米包装对蘑菇品质的保鲜效果及作用机制，并基于近期研究，重点围绕纳米技术探讨了这些材料在食品包装技术中的应用趋势与挑战。
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