纳米抗菌剂在食品中的应用研究进展

Application and development of nano antimicrobial agent in food

微生物可引起食品腐败变质,影响食品的外观品质及质量安全。纳米技术是利用纳米结构物质的尺寸效应、表面效应等特点,在食品、农业、医药等领域都有巨大的发展潜质。文章综述了常见纳米抗菌剂纳米Ag、纳米ZnO、纳米TiO_2、纳米MgO、纳米CaCO_3、纳米山梨酸的抗菌机理和近几年国内外对于纳米抗菌剂在食品抗菌膜中的相关应用与发展前景。

Microorganism growing on the food surface not only spoils and deteriorates food,but also affects the presentation,quality and safety of food.Nanotechnology has a huge potential for development in the fields of food,agriculture and medicine,due to its excellent advantages such as size effect and surface effect.In this paper,the antimicrobial properties and mechanisms of Nanoparticles(NPs)as antimicrobial agents such as nano-ZnO,nano-TiO 2,nano-MgO,nano-CaCO 3 and nano-sorbic acid were reviewed.The approaches employing NPs as effective antimicrobial agent,and associated challenges and problems in developing NPs as effective antibiofilm agents,were also discussed.