Research Progress on Preparation, Characterization and Application of Polysaccharide Nanomaterials in Edible Coating of Fruits and Vegetables

HUANG Jin; CUI Chaojing; HAN Xue; HAO Jianxiong; ZHAO Dandan

doi:10.13386/j.issn1002-0306.2020110068

Volume 42 Issue 24

Dec. 2021

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Science and Technology of Food Industry > 2021 > 42(24): 424-433. > DOI: 10.13386/j.issn1002-0306.2020110068

HUANG Jin, CUI Chaojing, HAN Xue, et al. Research Progress on Preparation, Characterization and Application of Polysaccharide Nanomaterials in Edible Coating of Fruits and Vegetables[J]. Science and Technology of Food Industry, 2021, 42(24): 424−433. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020110068.

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Research Progress on Preparation, Characterization and Application of Polysaccharide Nanomaterials in Edible Coating of Fruits and Vegetables

School of Biological Science and Engineering, Hebei University of Science & Technology, Shijiazhuang 050018, China

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Received Date: November 08, 2020
Available Online: October 22, 2021

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Abstract

Abstract

In recent years, the rapid development of edible coating provides a new development direction for food preservation technology. Due to the unique nano effect, nanomaterials have become the research focus of researchers at home and abroad. This article mainly introduces the role of various polysaccharides in the preservation of fruits and vegetables, summarizes the preparation of chitosan, starch, cellulose nanomaterials and their application and research progress in edible coating of fruits and vegetables. In this article, the problems encountered in the current research are analyzed, and the application prospect of the edible coating of nano polysaccharide for fruits and vegetables in the future is prospected.
- polysaccharide,
- nano material,
- fruits and vegetables,
- edible coating

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References

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