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具有食品包装应用潜力的生物基聚合物概述。

An Overview of Bio-Based Polymers with Potential for Food Packaging Applications.

作者信息

Şomoghi Raluca, Mihai Sonia, Oancea Florin

机构信息

Faculty of Petroleum Refining and Petrochemistry, Petroleum-Gas University of Ploiesti, 100680 Ploiesti, Romania.

National Institute for Research and Development in Chemistry and Petrochemistry-ICECHIM, 060021 Bucharest, Romania.

出版信息

Polymers (Basel). 2025 Aug 28;17(17):2335. doi: 10.3390/polym17172335.

DOI:10.3390/polym17172335
PMID:40942253
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC12431604/
Abstract

Food packaging is an essential part of the food industry. Packaging materials are indispensable in ensuring product safety, enhancing consumer experience, and supporting sustainable practices. This review provides an update on the role of bio-based polymers, including polylactic acid (PLA), polyhydroxyalkanoates (PHAs), starch-based polymers, and cellulose-based polymers (cellulose acetate (CA), cellulose sulphate (CS), carboxymethyl cellulose (CMC), nanocellulose (NC), and methylcellulose (MC)) for food packaging applications. Properties as mechanical, barrier and antimicrobial, as well as their eco-friendly behavior, are also summarized. The advantages and disadvantages of using bio-based polymers in food packaging are discussed. Present review also addresses the challenges associated with their preparation and highlights the potential future prospects of bio-based polymers for packaging applications.

摘要

食品包装是食品工业的重要组成部分。包装材料在确保产品安全、提升消费者体验以及支持可持续发展实践方面不可或缺。本综述提供了关于生物基聚合物作用的最新信息，这些生物基聚合物包括聚乳酸（PLA）、聚羟基脂肪酸酯（PHA）、淀粉基聚合物以及纤维素基聚合物（醋酸纤维素（CA）、硫酸纤维素（CS）、羧甲基纤维素（CMC）、纳米纤维素（NC）和甲基纤维素（MC））在食品包装应用中的情况。还总结了它们的机械、阻隔和抗菌性能以及它们的环保特性。讨论了在食品包装中使用生物基聚合物的优缺点。本综述还探讨了与它们制备相关的挑战，并突出了生物基聚合物在包装应用方面潜在的未来前景。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b9d1/12431604/4b4201be27ce/polymers-17-02335-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b9d1/12431604/5c057a70a70a/polymers-17-02335-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b9d1/12431604/37d1855e90be/polymers-17-02335-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b9d1/12431604/165bf04e42a8/polymers-17-02335-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b9d1/12431604/e6534f416a8f/polymers-17-02335-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b9d1/12431604/3f626853a94f/polymers-17-02335-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b9d1/12431604/6b8b4fdab573/polymers-17-02335-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b9d1/12431604/4b4201be27ce/polymers-17-02335-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b9d1/12431604/5c057a70a70a/polymers-17-02335-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b9d1/12431604/37d1855e90be/polymers-17-02335-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b9d1/12431604/165bf04e42a8/polymers-17-02335-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b9d1/12431604/e6534f416a8f/polymers-17-02335-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b9d1/12431604/3f626853a94f/polymers-17-02335-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b9d1/12431604/6b8b4fdab573/polymers-17-02335-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b9d1/12431604/4b4201be27ce/polymers-17-02335-g007.jpg

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Antibacterial Food Packaging with Chitosan and Cellulose Blends for Food Preservation.用于食品保鲜的壳聚糖与纤维素共混抗菌食品包装
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3
Exploring the Properties of Carboxymethyl Cellulose Blended With Other Polymeric Compounds for the Formulation of Biodegradable Packaging Films and Edible Coatings: A Review.
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Enhancing the mechanical and barrier properties of starch-based green packaging films via acetalization reaction and hydrogen bond dual crosslinking.通过缩醛化反应和氢键双重交联增强淀粉基绿色包装薄膜的机械性能和阻隔性能
Carbohydr Polym. 2025 Sep 15;364:123787. doi: 10.1016/j.carbpol.2025.123787. Epub 2025 May 22.
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PLA/PCL Polymer Material for Food Packaging with Enhanced Antibacterial Properties.具有增强抗菌性能的用于食品包装的聚乳酸/聚己内酯聚合物材料。
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