Gavrilaș Simona
Faculty of Food Engineering, Tourism and Environmental Protection, "Aurel Vlaicu" University of Arad, 2-4 E. Drăgoi Str., 310330 Arad, Romania.
Membranes (Basel). 2025 Jun 2;15(6):167. doi: 10.3390/membranes15060167.
With the increasing demand for safe, high-quality, and sustainable food, nanomembranes have attracted significant interest as innovative solutions in food processing. They are extremely thin structures created from special materials that allow for the selective filtration of very small particles. In the food industry, such approaches are increasingly used for packaging and processing, as they can slow down food degradation and thus extend its shelf life. This article examines the potential of utilizing nanomembranes as ecological tools at various stages of the food chain, ranging from advanced filtration of food liquids to the development of smart and active packaging. This study reviews the recent research in the field, highlighting the applications developed and presenting targeted advantages and disadvantages. The developed applications primarily focus on extending the shelf life of products while also discussing their antioxidant and antibacterial attributes. By highlighting the latest applications and emerging research directions, this article underscores the pivotal role of nanomembranes in facilitating the transition to a modern, sustainable, and environmentally responsible food industry. However, current research faces several challenges. Most products are less biodegradable and, consequently, could harm the environment. Additionally, data on the long-term effects of these materials on human health, particularly when used in packaging that comes into direct contact with food, remain insufficient. Therefore, more sustainable solutions are needed, such as nanomembranes based on natural biopolymers. Further studies are required to assess their safety and real-world effectiveness under industrial conditions.
随着对安全、高品质和可持续食品需求的不断增加，纳米膜作为食品加工中的创新解决方案引起了广泛关注。它们是由特殊材料制成的极其薄的结构，能够对非常小的颗粒进行选择性过滤。在食品工业中，这种方法越来越多地用于包装和加工，因为它们可以减缓食品降解，从而延长其保质期。本文探讨了在食品链的各个阶段将纳米膜用作生态工具的潜力，从食品液体的高级过滤到智能和活性包装的开发。本研究回顾了该领域的最新研究，突出了已开发的应用，并阐述了其针对性的优缺点。已开发的应用主要集中在延长产品保质期，同时也讨论了它们的抗氧化和抗菌特性。通过突出最新应用和新兴研究方向，本文强调了纳米膜在推动向现代、可持续和环境负责的食品工业转型中的关键作用。然而，当前的研究面临若干挑战。大多数产品的生物降解性较差，因此可能会对环境造成危害。此外，关于这些材料对人体健康的长期影响的数据仍然不足，尤其是当它们用于与食品直接接触的包装时。因此，需要更可持续的解决方案，例如基于天然生物聚合物的纳米膜。还需要进一步研究来评估它们在工业条件下的安全性和实际效果。
