Application Research Development of Natural Antibacterial Substances in Food Packaging
-
摘要: 天然抗菌物质具有无毒性的特点,有良好的抗菌性,且具有广泛的来源:动物、植物和微生物等。将其应用在食品包装材料中,可延长食品货架期,同时减少防腐剂的使用,因而天然抗菌物质在食品包装行业得到广泛应用,尤其在涂料、复合膜和水凝胶方面。本文简要介绍了天然抗菌物质的种类及其性质,重点阐述了多种天然抗菌物质在食品包装行业近期的应用研究进展,为今后天然抗菌物质在食品包装中的应用提供一定参考。Abstract: Natural antibacterial substances can be used in food packaging owning to its non-toxic and antimicrobial properties, which can extend the shelf life of food and reduce the use of preservatives. There are a wide range of sources:animals, plants, microbes, etc。Natural antimicrobial substances are widely used in food packaging industry, especially in coatings、composite film and hydogel. In this paper, the types and properties of natural antibacterial substances were briefly introduced, and the recent advances in the application of various natural antibacterial substances in the food industry were emphasized.It also provides some reference for the application of natural antibacterial substances in food packaging.
-
期刊类型引用(5)
1. 杜曼婷，高梦丽，游紫燕，李可，白艳红. 蛋白质磷酸化和亚硝基化互作对宰后羊肉嫩度的影响. 食品科学. 2024(02): 17-23 . 
百度学术
2. 方婕，罗毅皓，孙万成. 离子强度和加热对藏羊肉肌原纤维蛋白特性及结合风味能力的研究. 食品与发酵工业. 2024(24): 221-228 . 百度学术
3. 孙良格，张新笑，卞欢，邹烨，徐为民，王道营，李鹏鹏. 骨架蛋白对肉持水性的影响及机制研究进展. 食品工业科技. 2021(18): 413-420 . 本站查看
4. 侯成立，黄彩燕，郑晓春，刘维华，杨奇，张德权. 宰后不同时间滩羊肉抗氧化活性的变化及可能机制. 中国农业科学. 2021(23): 5110-5124 . 百度学术
5. 李锐，孙玉林，江祖彬，童光森，冯明会. 不同鸡品种对白切鸡品质影响. 食品工业. 2019(05): 197-200 . 百度学术
其他类型引用(9)
计量
- 文章访问数: 186
- HTML全文浏览量: 25
- PDF下载量: 15
- 被引次数: 14
下载:
