果蔬汁新型包装研究进展

Advances in New Packaging of Fruit and Vegetable Juice

随着人们对食品营养和安全的关注和要求,“最小化加工”与“清洁标签”成为发展趋势,果蔬汁安全性及品质的保障逐渐转移到包装上来。其中通过调节包装内部环境,进而达到改善产品质量,延长保质期的效果的新型包装成为研究的热点。本文从功能成分的角度出发,重点综述了吸氧包装、高阻隔包装与抗菌包装三种应用较为广泛的新型包装在食品中的研究及应用进展,讨论了功能成分的种类及加工方式对包装活性的影响,并对其在果蔬汁中的应用进行了可行性分析。

In recent years,food nutrition and safety has attracted people’s attention.The development of“minimum processing”and“label cleaning”has become a trend.The guarantee of safety and quality of fruit and vegetable juice has been gradually transferred to the packaging.Among them,new packaging which can improve product quality and prolong shelf life by actively adjusting the internal environment of packaging has become a research hotspot.From the perspective of functional components,this paper mainly reviewed the research and application progress of three new types of packaging in food,including oxygen-absorbing packaging,high-barrier packaging and antibacterial packaging,discussed the influence of the types of functional components and processing methods on the packaging activity,and analyzed the feasibility of their application in fruit and vegetable juice.