茶多酚及海藻酸钠涂膜保鲜作用的研究进展

Research Progress on the Fresh-Maintaining Effects of the Tea Polyphenol and Sodium Alginate Film

随着食品工业以及交通运输事业的快速发展,食品保鲜已经成为一个常规化问题,各种因素造成的食品腐败,不仅对经济造成损失,也会对人体健康构成危害。传统保鲜由于防腐剂的残留,会对人体的安全构成威胁。因此,寻找安全、方便、无毒无害的保鲜剂已经成为研究热点。本文主要对近几年来茶多酚及海藻酸钠涂膜保鲜效果的相关研究进行综述,从而为今后相关方面的研究提供理论支持和参考依据。

With the rapid development of food industry and the transportation enterprise, food preservation has become a question of routinization. Food corruption due to various factors, is not only for economic losses, but also the hazards to human health. Traditional preservation due to the persistent preservatives, it would pose a threat to human safety. Therefore, looking for a safe, convenient, non-toxic harmless antistaling agent has become a hot research topic. This paper is mainly for tea polyphenols in recent years and the effect of sodium alginate film preservation research were reviewed, which provide theoretical support for future related research and reference.