新型热技术和非热技术对可食用食品包装性能的影响。
The Effects of Novel Thermal and Nonthermal Technologies on the Properties of Edible Food Packaging.
作者信息
Beikzadeh Samira, Ghorbani Marjan, Shahbazi Nayyer, Izadi Farzaneh, Pilevar Zahra, Mortazavian Amir Mohammad
机构信息
Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Stem Cell Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.
出版信息
Food Eng Rev. 2020;12(3):333-345. doi: 10.1007/s12393-020-09227-y. Epub 2020 Jun 9.
Edible packaging is influenced by factors such as formulation, production technology, and solvent and additive properties. With the increase in the request for coating and film quality, appropriate form, and high product safety and storage period, various technologies such as high hydrostatic pressure, irradiation, ultrasound, high-pressure homogenization, cold plasma, and microwave have been reviewed. The present study states definitions and mechanisms of novel technologies. The experimental condition, packaging matrix, and the results pertaining to the effects of these technologies on various types of edible packaging is also discussed. The most of the matrix used for packaging was whey protein, soy protein isolate, chitosan, and gelatin. The technologies conditions such as power, frequency, time, temperature, dose, pressure, and voltage can have a significant influence on the application of them in film and coating. Therefore, finding the optimum point for the features of the technologies is important because improper use of them reduces the properties of the edible packaging.
可食用包装受到配方、生产技术以及溶剂和添加剂特性等因素的影响。随着对涂层和薄膜质量、合适形态以及高产品安全性和储存期的要求不断提高，人们对诸如高静水压、辐照、超声、高压均质化、冷等离子体和微波等各种技术进行了综述。本研究阐述了这些新技术的定义和作用机制。还讨论了实验条件、包装基质以及这些技术对各类可食用包装影响的相关结果。用于包装的大多数基质是乳清蛋白、大豆分离蛋白、壳聚糖和明胶。诸如功率、频率、时间、温度、剂量、压力和电压等技术条件会对它们在薄膜和涂层中的应用产生重大影响。因此，找到这些技术特性的最佳点很重要，因为不当使用会降低可食用包装的性能。
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