结冷胶(gellan gum,GG)基膜具有优良的特性以及可生物降解的优势,在食品包装中用于替代石油基塑料展现出巨大的潜力.该文针对GG膜在食品包装应用中机械性能、耐水性以及功能方面存在的缺陷,对其改进措施以及功能强化策略进行了综述,包括聚合物共混的特性改进,植源性活性剂、抗菌肽以及颗粒物质掺入的功能强化最后进行了总结与展望 以期为GG膜的研究提供有价值的参考进一步推动其在食品包装方面的发展.
The gellan gum(GG)base film has excellent characteristics and the advantages of biodegradability,which shows great potential in replacing petroleum-based plastics in food packaging.Given the defects in the mechanical properties,water resistance,and function of GG film in the application of food packaging,the improvement measures and function-strengthening strategies were reviewed,including the improvement of the properties of polymer blends,the function-strengthening of the incorporation of photogenic surfactants,antimicrobial peptides,and granular substances.Finally,the summary and outlook were made to provide a valuable reference for the re-search of GG film and further promote its development in food packaging.
张润峰;薛思雅;王清;陈山
广西大学轻工与食品工程学院,广西南宁,530004||广西大学广西糖业协同创新中心,广西南宁,530004信阳农林学院食品学院,河南信阳,464000
结冷胶;复合;食品包装;功能改进;活性包装
gellan gum;composite;food packaging;function enhancement;active packaging
《食品与发酵工业》 2024 (001)
326-333 / 8
国家自然科学基金地区基金项目(32260561);河南省高等学校重点科研项目(23B550006);2023年度河南省重点研发项目推广专项(232102230071);信阳农林学院高水平科研孵化器建设基金项目(FCL202110);信阳农林学院青年骨干教师培养项目
10.13995/i.cnki.11-1802/ts.034724
评论