静电纺丝技术在食品抗菌保鲜中的应用研究进展

Research progress on the application of electrospinning technology in food antibacterial preservation

近年来,微/纳米功能材料在食品包装领域发挥着重要作用。静电纺丝作为一种非热物理加工手段,以操作简便、条件温和、制备高效等特征在微/纳米材料的开发及应用方面受到研究者的青睐。特别地,随着静电纺丝技术的发展,以纳米纤维膜为基础开发食品抗菌包装膜材取得了较多新的研究进展。本文在简要介绍了静电纺丝技术的工作原理、影响因素、常用的基质材料、常用抗菌剂类型的基础上,更新了静电纺丝技术在各类食品抗菌保鲜领域的研究进展;重点综述了静电纺丝技术在肉类食品抗菌保鲜方面的研究现状;此外,讨论了现有研究的局限性及今后的研究方向,以期为静电纺丝技术在食品保鲜中的深入研究提供参考。

Recently, functional micro/nano materials have played an important role in the field of food packaging. Electrospinning technology, as a non-thermophysical processing method, has attracted great attention of researchers in the development and application of micro/nano materials due to various advantages, such as easy operation, mild conditions, and efficient preparation. In particular, with the development of electrospinning technology, many new research progress has been made in the development of nanofiber mat-based food antibacterial packaging materials in recent years. This paper briefly overviewed the working principle, influencing factors,commonly used matrix materials and commonly used antibacterial agents of electrospinning technology, updated the research progress of electrospinning technology in the field of antibacterial preservation of various kinds of food, and mainly reviewed the research status of electrospinning technology in the antibacterial preservation of meat food. In addition, this paper discussed the limitations of existing research and future research directions, hoping to provide a reference for the in-depth research of electrospinning technology in food preservation.