Annual Review of Food Science and Technology ( IF 10.6 ) Pub Date : 2020-03-25 , DOI: 10.1146/annurev-food-032519-051804 Lei Mei 1 , Qin Wang 1
Recent advances in food packaging materials largely rely on nanotechnology structuring. Owing to several unique properties of nanostructures that are lacking in their bulk forms, the incorporation of nanostructures into packaging materials has greatly improved the performance and enriched the functionalities of these materials. This review focuses on the functions and applications of widely studied nanostructures for developing novel food packaging materials. Nanostructures that offer antimicrobial activity, enhance mechanical and barrier properties, and monitor food product freshness are discussed and compared. Furthermore, the safety and potential toxicity of nanostructures in food products are evaluated by summarizing the migration activity of nanostructures to different food systems and discussing the metabolism of nanostructures at the cellular level and in animal models.
中文翻译:
使用纳米技术构建方法改进食品包装的进展
食品包装材料的最新进展很大程度上依赖于纳米技术结构化。由于纳米结构在其块状形式中缺乏的几种独特性质,将纳米结构结合到包装材料中极大地提高了这些材料的性能并丰富了这些材料的功能。本综述侧重于广泛研究的纳米结构在开发新型食品包装材料方面的功能和应用。讨论和比较了具有抗菌活性、增强机械和阻隔性能以及监测食品新鲜度的纳米结构。此外,