Co-innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing 210037, China.
Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China.
J Agric Food Chem. 2024 Oct 9;72(40):21973-21985. doi: 10.1021/acs.jafc.4c05156. Epub 2024 Sep 27.
Biofilm formation is a widespread natural phenomenon that poses a substantial threat to food microbiological safety, with direct implications for consumer health. To combat this challenge effectively, one promising strategy involves the development of functional anti-biofouling layers on food-contact surfaces to deter microbial adhesion. Herein, we explore the methodologies for fabricating both hydrophilic and hydrophobic anti-biofouling materials, along with a detailed examination of their inherent antiadhesive mechanisms. Furthermore, we provide concise insights into exemplary applications of anti-biofouling materials within the context of the food industry. This comprehensive analysis not only advances our understanding of biofilm prevention but also sets the stage for innovative developments in anti-biofouling materials and their future applications in food science. These advancements hold the potential to significantly enhance food microbiological safety, ensuring that consumers can confidently enjoy food products of the highest standards in terms of hygiene and quality.
生物膜的形成是一种广泛存在的自然现象，对食品微生物安全构成了重大威胁，直接影响消费者的健康。为了有效应对这一挑战，一种有前景的策略是在食品接触表面上开发功能性的抗生物污染层，以阻止微生物附着。本文探讨了制备亲水和疏水抗生物污染材料的方法，并详细研究了它们固有的抗粘附机制。此外，我们还简要介绍了抗生物污染材料在食品工业中的典型应用。这项全面的分析不仅增进了我们对生物膜预防的理解，也为抗生物污染材料的创新发展及其在食品科学中的未来应用奠定了基础。这些进展有可能显著提高食品微生物安全性，确保消费者能够放心享用在卫生和质量方面达到最高标准的食品产品。
