本文已被:浏览 41次 下载 7次
投稿时间:2024-11-09
投稿时间:2024-11-09
中文摘要: 微胶囊技术在食品、化工、医药、生物技术等领域具有广阔的发展前景。为满足人们对食品包装绿色环保安全的要求,将微胶囊引入可食膜内用于食品包装领域。可食膜以生物大分子为主要原料,具有环境友好、可生物降解、与食品接触安全无害等特点,可有效保障食品消费安全。此外,微胶囊技术可有效改善可食膜理化性能,制成的复合膜稳定性、抑菌性更好,甚至可以改善食品感官品质。该文介绍微胶囊的组成及形成机制,总结各类常用的制备技术,并阐述微胶囊应用于可食膜中对于改善食物性能的应用,为进一步拓展微胶囊可食膜的应用范围提供理论支撑。
Abstract:Microcapsule technology has broad development prospects in many fields such as food,chemical engineering,medicine,and biotechnology. To meet people's requirements for green,environmentally friendly,and safe food packaging,microcapsules are introduced into edible films for application in the food packaging field. Edible films,mainly composed of biological macromolecules,have the characteristics of being environmentally friendly,biodegradable,and safe and harmless when in contact with food,effectively ensuring food consumption safety. In addition,microcapsule technology can effectively improve the performance of edible films,making the resulting composite films more stable and antibacterial,and even improving the sensory quality of food. This article first introduces the composition and formation mechanism of microcapsules,summarizes various commonly used preparation techniques,and elaborates on the application of microcapsules in edible films to improve food performance,providing theoretical support for further expanding the application scope of microcapsule edible films.
文章编号:202612023 中图分类号: 文献标志码:
基金项目:黑龙江省2023年大学生创新创业训练计划项目(202310240014);黑龙江省自然科学基金项目(PL2025C041);2025年黑龙江省经济社会发展重点研究课题(基地专项)(JD25038)
引用文本:

津公网安备12011602301139号