纳米乳液在果蔬保鲜中的应用进展研究

Research Progress on the Application of Nanoemulsions in Fruit and Vegetable Preservation

新鲜水果采摘后组织脆弱、水分含量较高,易在储运过程中受到微生物污染引发原料脱水、变质等。近年来,纳米乳液因具有小尺寸、高比表面积、稳定的微观结构等特性被广泛应用于食品保鲜中。乳液涂层可有效防止果蔬采摘后的水分流失、呼吸作用及微生物的生长繁殖,为果蔬的储运过程提供了良好的化学保护。本文总结了有关纳米乳液的制备方法,强调了其在食品保鲜应用的潜在益处,旨在延长果蔬保质期,提高产品管理质量和减少易腐烂食品的损失,实现经济可持续发展。

Fresh fruits are delicate and have high water content after harvest,making them susceptible to microbial contamination during storage and transportation,leading to water loss and spoilage of the raw materials.In recent years,due to the characteristics of small particle size,large specific surface area,and stable microstructure,nanoemulsions have been widely used in the field of food preservation.The nanoemulsion coating can effectively prevent water loss,respiration,and the growth and reproduction of microorganisms in fruits and vegetables after harvest,providing good chemical protection for the storage and transportation process of fruits and vegetables.This paper summarizes the formula of nanoemulsions and emphasizes the potential benefits in food preservation,aiming to extend the shelf life of fruits and vegetables,improve product management levels,reduce the loss of perishable food,and achieve economic and sustainable distribution.