壳聚糖复合膜在果蔬保鲜中的应用

Application of chitosan composite film in fruits and vegetables preservation

中文关键词:  壳聚糖  生物聚合物  抗菌活性  抗氧化活性  果蔬  保鲜

英文关键词:chitosan  biopolymer  antibacterial activity  antioxidant activity  fruits and vegetables  preservation

中文摘要:

      果蔬由于富含营养物质是人类生活的必需品。然而采后的果蔬由于呼吸作用、蒸腾作用、活性氧的伤害及微生物污染易引起腐烂变质。果蔬保鲜是控制果蔬腐烂变质的主要手段。延长果蔬贮藏期, 保持采后果蔬感官品质和营养价值是果蔬保鲜需要解决的主要问题。壳聚糖由于具有良好的生物相容性、可生物降解性、安全性、成膜性、抗菌性, 可延长果蔬贮藏期, 因此壳聚糖膜保鲜技术在果蔬保鲜中应用广泛。但单一壳聚糖膜的机械性能和生物活性不足, 为了增强其理化性能和生物活性, 常添加生物聚合物、抗菌剂、抗氧化剂等功能成分以提高膜综合性能。本文论述了壳聚糖膜在果蔬保鲜中的应用, 从壳聚糖的诱导活性、成膜特性和抗菌活性3方面总结了壳聚糖膜的保鲜机制, 综述了壳聚糖/多糖、壳聚糖/蛋白质、壳聚糖/脂质、壳聚糖/抗菌剂和壳聚糖/抗氧化剂等壳聚糖基复合膜在果蔬保鲜中的应用进展, 最后对壳聚糖基复合膜未来发展方向进行了展望, 以期为开发安全、高效、绿色、经济的壳聚糖基可食果蔬保鲜膜提供理论参考。

英文摘要:

      Fruits and vegetables are essential for human life because they are rich in nutrients. However, post-harvested fruits and vegetables are perishable due to respiration, transpiration, damage of reactive oxygen species and microbial contamination. Fruits and vegetables preservation is the main means to control the decay and deterioration of fruits and vegetables. Extending the storage period of fruits and vegetables and maintaining the sensory quality and nutritional value of post-harvested fruits and vegetables are the main problems that need to be solved for fruits and vegetables preservation. Chitosan can extend the storage period of fruits and vegetables due to its good biocompatibility, biodegradability, safety, film formation and antibacterial properties, so chitosan film preservation technology is widely used in fruits and vegetables preservation. However, the mechanical properties and biological activity of a single chitosan film are insufficient. In order to enhance its physicochemical properties and biological activity, functional components such as biopolymers, antibacterial agents, antioxidants are often added to improve the comprehensive properties of the film. This paper discussed the application of chitosan films in fruits and vegetables preservation, and summarized the preservation mechanism of chitosan films from 3 aspects: Chitosan induction activity, film-forming properties and antibacterial activity. This paper reviewed the progress of the application of chitosan-based composite films such as chitosan/polysaccharide, chitosan/protein, chitosan/lipid, chitosan/antibacterial agent and chitosan/antioxidant in the preservation of fruits and vegetables. Finally, the future development direction of chitosan-based composite films is prospected in order to provide theoretical references for the development of safe, efficient, green and economic chitosan-based edible fruits and vegetables preservation films.