可食性膜保鲜技术的发展与展望
可食性膜是一种由天然可食性材料制成的选择透过性薄膜, 常被应用于保鲜新鲜果蔬, 通过控制果蔬的内部气体交换、延缓水分损失、提高机械性能, 阻止空气中氧气与食品发生氧化反应, 防止微生物细菌的滋生, 最终起到降低腐败速率、延长其货架期和提升商品价值的作用。随着这种绿色型保鲜技术的不断发展, 可食性膜也被作为抗菌剂、防腐剂、调味剂和增塑剂等功能性成分的载体, 由两种或者两种以上材料组成的复合配方涂膜互相丰富并改善了不同类型涂膜之间的保鲜作用, 从而得到更加优质有效的可食性涂膜配方。本文主要概述了可食性膜的保鲜原理与成分组成、应用历史及发展演变, 综述了可食性膜的类型、特点及其制作工艺, 进一步展望了可食性膜的发展方向。
Edible film is a kind of selectively permeable membrane which is made of natural edible material, and applied to the preservation of fresh fruits and vegetables. It controls the gas exchange, delaying the water loss, improving the mechanical properties, blocking the oxygen and food oxidation reaction occurs in the air, preventing bacteria breeding, and finally to reduce the corruption rate, to prolong its shelf life and enhance its commodity value. With the development of this environment-friendly preservation technology, edible film also can be used as carriers of antiseptic, preservative, flavoring, plasticizer and other functional component agents. Complex film composed of two or more than two kinds of materials can enrich and improve the preservation effects between different types of coating, making the film more efficient. This review mainly summarized the preservation principle and composition of edible films and coatings, with its applied history and development evolution. Besides, it also introduced the types, characteristics and production processes of edible films, and looked into the future research.
标题：可食性膜保鲜技术的发展与展望
英文标题：Development and prospect of edible films preservation technology
作者：
池晨艳 上海海洋大学食品学院,上海水产品加工及贮藏工程技术研究中心
王锡昌 上海海洋大学食品学院,上海水产品加工及贮藏工程技术研究中心
谢晶 上海海洋大学食品学院,上海水产品加工及贮藏工程技术研究中心
周然 上海海洋大学食品学院,上海水产品加工及贮藏工程技术研究中心
中文关键词:可食性膜,果蔬,保鲜,展望,
英文关键词:edible films,fruit and vegetable,preservation,perspective,
发表日期：2014-08-02
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