Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, P.O. Box 46414-356, Noor, Mazandaran, Iran.
Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, P.O. Box 46414-356, Noor, Mazandaran, Iran.
Food Chem. 2023 Oct 30;424:136404. doi: 10.1016/j.foodchem.2023.136404. Epub 2023 May 23.
Recently, the design and fabrication of bio-inspired superhydrophobic materials using natural lipid additives such as beeswax (BW) have aroused great attention in food packaging as they can minimize the transfer rate of water molecules and have effective moisture barriers. This review discusses the recent progress in the design and fabrication of BW-containing edible films/coatings (e.g., emulsion and blend films, bilayer materials, bionanocomposites, and antimicrobial materials) and their potential applications on the postharvest life and quality attributes of various fruits. Incorporation of BW into polysaccharides- and proteins-based emulsion films effectively improved their hydrophobicity, water vapor, and UV/visible light barrier properties, as well as the film tensile properties. The addition of nanoparticles to BW-based polymeric matrices often results in improved physico-mechanical properties. BW coatings have been also applied to prolong the shelf-life of various climacteric fruits, however, optimization of the wax concentration can be further investigated to develop targeted food storage systems.
最近，使用天然脂质添加剂（如蜂蜡（BW））设计和制造仿生超疏水材料在食品包装中引起了极大的关注，因为它们可以将水分子的转移率最小化，并具有有效的防潮屏障。本综述讨论了 BW 含量的可食用薄膜/涂层（例如乳液和共混膜、双层材料、生物纳米复合材料和抗菌材料）的设计和制造方面的最新进展，以及它们在各种水果的收获后寿命和质量特性方面的潜在应用。将 BW 掺入基于多糖和蛋白质的乳液膜中，可有效提高其疏水性、水蒸气和 UV/可见光阻隔性能以及薄膜拉伸性能。将纳米粒子添加到基于 BW 的聚合物基质中通常会导致物理力学性能的提高。BW 涂层也已应用于延长各种呼吸跃变型水果的货架期，但可以进一步研究蜡浓度的优化，以开发针对特定食品的储存系统。
