目前,食品包装的最新进展是由静电纺丝材料整合驱动的,由于具有高孔隙率、高比表面积、灵活的原料选择及无需高温高压的优点,静电纺丝材料可以很容易地与抗氧化、抗菌和感官添加剂一起功能化,使其成为食品包装的理想选择。综述了近年来静电纺丝及与食品相关的纳米纤维的最新进展,包括可降解食品包装材料、抗菌包装、抗氧化包装、耐高温耐湿包装、新鲜指数、时间-温度指示器和气体指示器包装等。结果表明,静电纺丝能够负载一些功能性物质,如抗氧化剂、抗菌剂等,通过缓慢释放这些物质提升了活性食品包装的功能性。将静电纺丝技术与智能包装相结合,可以提高智能包装薄膜的灵敏性和稳定性。此外,还探讨了静电纺丝的局限性,并对未来的发展进行了展望。
At present,the latest advances in food packaging are driven by the integration of electrospinning materials.Due to their advantages of high porosity,high specific surface area,flexible material selection,and the absence of high-temperature and pressure,electrospun materials can be easily functionalized with antioxidant,antibacterial,and sensory additives,making them ideal for food packaging.In this paper,the recent progress in electrospinning and food-related nanofibers was reviewed,including biodegradable food packaging materials,antibacterial packaging,antioxidant packaging,high temperature and humidity resistant packaging,freshness index,time-temperature indicator and gas indicator packaging.The results showed that electrospinning could load some functional substances,such as antioxidants,antibacterial agents,etc.,and improved the functionality of active food packaging by slowly releasing these substances.The combination of electrospinning technology and intelligent packaging could improve the sensitivity and stability of intelligent packaging film.In addition,the limitations of electrospinning were discussed and the future development was prospected.
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基金资助
河南省高等学校重点科研项目(25B540002);国家级大学生创新创业训练计划项目(202410465024);河南省大学生创新创业训练计划项目(202510465035,202410465026);河南省科技攻关项目(222102230065);中原工学院青年人才创新能力基金项目(K2020QN003)
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