纳米壳聚糖的制备及其在食品保鲜应用中的研究进展

Preparation of nano-chitosan and its application in food preservation

纳米壳聚糖是由壳聚糖制备而成的纳米颗粒,具有优异的抗菌性和抗氧化性,在食品保鲜方面具有广阔的应用前景。该文首先介绍了纳米壳聚糖常见的制备方法,如离子交联法、乳化交联法以及喷雾干燥法,总结了3种方法各自的特点;进而综述了纳米壳聚糖对水果、蔬菜、肉类及其他食品保鲜的效果以及优越性。最后对纳米壳聚糖在食品保鲜领域的研究进行了展望,以期为纳米壳聚糖在食品保鲜中的研究提供参考。

Nano-chitosan is a kind of nanoparticles prepared from chitosan which showed excellent antibacterial and antioxidant properties and broad application potentials in food preservation.The preparation methods of nano-chitosan,such as ion crosslinking,emulsion crosslinking and spray drying were briefly introduced in this article,and the characteristics of the three methods were summarized.Furthermore,the effects and advantages of nano-chitosan on the preservation of fruits,vegetables,meat and other foods were reviewed.Finally,the research of nano-chitosan provided a reference for its further application in food preservation.