Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources and International Innovation Center for Forest Chemicals and Materials, Nanjing Forestry University, Nanjing 210037, P. R. China.
Department of Polymer Technology, Faculty of Chemistry, Gdańsk University of Technology, Gabriela Narutowicza 11/12, 80-233 Gdańsk, Poland.
J Agric Food Chem. 2023 Nov 8;71(44):16469-16487. doi: 10.1021/acs.jafc.3c06004. Epub 2023 Oct 25.
The packaging of food plays a crucial role in food preservation worldwide. However, traditional packaging systems are passive layers with weak efficiency in protecting the food quality. Therefore, packaged foods are gradually spoiled due to the oxidation and growth of microorganisms. Additionally, most of the commercial packaging films are made of petroleum-based materials which raise environmental concerns. Accordingly, the development of eco-friendly natural-derived active packaging systems has increased the attention of scientists. Cellulose as the most abundant polysaccharide on earth with high biocompatibility, no toxicity, and high biodegradability has extensively been applied for the fabrication of packaging films. However, neat cellulose-based films lack antioxidant and antimicrobial activities. Therefore, neat cellulose-based films are passive films with weak food preservation performance. Active films have been developed by incorporating antioxidants and antimicrobial agents into the films. In this review, we have explored the latest research on the fabrication of antimicrobial/antioxidant cellulose-based active packaging films by incorporating natural extracts, natural polyphenols, nanoparticles, and microparticles into the cellulose-based film formulations. We categorized these types of packaging films into two main groups: (i) blend films which are obtained by mixing solutions of cellulose with other soluble antimicrobial/antioxidant agents such as natural extracts and polyphenols; and (ii) composite films which are fabricated by dispersing antimicrobial/antioxidant nano- or microfillers into the cellulose solution. The effect of these additives on the antioxidant and antimicrobial properties of the films has been explained. Additionally, the changes in the other properties of the films such as hydrophilicity, water evaporation rate, and mechanical properties have also been briefly addressed.
食品包装在全球范围内对食品保鲜起着至关重要的作用。然而，传统的包装系统是被动层，在保护食品质量方面效率较弱。因此，包装食品会逐渐变质，原因是氧化和微生物的生长。此外，大多数商业包装薄膜是由石油基材料制成的，这引起了环境方面的关注。因此，开发环保型天然衍生活性包装系统引起了科学家们的关注。纤维素作为地球上最丰富的多糖，具有高生物相容性、无毒性和高可生物降解性，已广泛应用于包装薄膜的制备。然而，纯纤维素薄膜缺乏抗氧化和抗菌活性。因此，纯纤维素薄膜是具有较弱食品保鲜性能的被动膜。通过将抗氧化剂和抗菌剂掺入薄膜中，可以制备活性薄膜。在这篇综述中，我们探讨了通过将天然提取物、天然多酚、纳米粒子和微粒子掺入纤维素基薄膜配方中，来制备抗菌/抗氧化纤维素基活性包装薄膜的最新研究进展。我们将这些类型的包装薄膜分为两大类：（i）共混薄膜，通过将纤维素与其他可溶性抗菌/抗氧化剂（如天然提取物和多酚）的溶液混合获得；（ii）复合薄膜，通过将抗菌/抗氧化纳米或微填料分散到纤维素溶液中制备而成。解释了这些添加剂对薄膜抗氧化和抗菌性能的影响。此外，还简要讨论了薄膜其他性能（如亲水性、水蒸发率和机械性能）的变化。
