壳聚糖纳米粒子的制备和在食品抑菌中的研究进展

Recent Progress in the Preparation and Application of Chitosan Nanoparticles as an Antimicrobial in Foods

近年来,壳聚糖纳米粒子因具有天然无毒、生物相容性高、可生物降解、抑菌作用强等特点,已广泛应用于材料、医药、生物和食品等领域。制备壳聚糖纳米粒子的方法主要有离子交联、凝聚、化学交联、喷雾干燥和层层自组装等,其中,离子交联因操作简单、高效和无毒等特点在食品领域得到广泛应用。本文主要综述了壳聚糖纳米粒子的制备方法,并阐述了其制备原理和优缺点,此外,本文结合国内外研究综述了壳聚糖纳米粒子在食品抑菌中的研究进展。

In recent years,chitosan nanoparticles have been widely applied in materials,medicine,biology and foods because of their non-toxic effects,high biocompatibility,easy biodegradation,and strong antibacterial properties.Nowadays there are many methods available for the preparation of chitosan nanoparticles including ionic cross-linking,coacervation,chemical cross-linking,spray drying and layer-by-layer self-assembly.Ionic cross-linking is widely used in the food field due to its simple operation,high efficiency and non-toxic properties.The main objective of this paper is to review the principles,advantages and disadvantages of these preparation methods.In addition,this paper summarizes recent progress in the application of chitosan nanoparticles as an antibacterial agent in foods.