壳聚糖对果蔬的抗菌保鲜效果及其应用研究进展

Research progress on the preservation and antibacterial effect of chitosan on fruits and vegetables and its application

中文关键词:  壳聚糖  保鲜  抗菌  果蔬

英文关键词:chitosan  preservation  antibacterial  fruits and vegetables

中文摘要:

      由于采后旺盛的生理代谢, 新鲜水果和蔬菜会出现品质劣变, 采取有效的抗菌保鲜策略是果蔬采后贮藏过程亟待解决的问题。天然大分子壳聚糖作为果蔬的活性包装材料具有来源广泛、安全和可生物降解等优点。本文综述了近年来壳聚糖基涂层/膜用于果蔬保鲜包装的抗菌保鲜效果及其对果蔬品质的影响, 首先介绍了壳聚糖的来源及应用特点以及制备壳聚糖薄膜材料的常用方法, 然后综述了壳聚糖及其与其他生物活性材料复合使用在果蔬保鲜中的应用, 并总结了使用壳聚糖基涂层/膜保鲜对果蔬外观品质、营养品质、挥发性香气物质等方面的影响; 最后, 对壳聚糖在果蔬抑菌保鲜机制方面的研究进行归纳介绍, 以期为其未来发展和应用提供新的思路。

英文摘要:

      Due to the vigorous physiological metabolism after harvest, fresh fruits and vegetables may experience quality deterioration. Adopting effective antibacterial and preservation strategies is an urgent problem to be solved in the post harvest storage process of fruits and vegetables. Natural macromolecular chitosan, as an active packaging material for fruits and vegetables, has advantages such as wide sources, safety, and biodegradability. This paper reviewed the recent effect of chitosan-based coatings and films on the antibacterial and preservation packing and its impact on the quality of fruits and vegetables. Firstly, introduced the source and application characteristics of chitosan, as well as the preparation methods of chitosan film materials, reviewed the application and its composite use of chitosan with other biologically active materials in preserving fruits and vegetables. Then summarized the impacts of using chitosan-based coatings/films on the appearance, quality, nutritional value, and volatile aroma substances of fruits and vegetables. Additionally, summarized an overview of the research on the preservation and antibacterial mechanism of chitosan in fruit and vegetable and presented to provide new ideas and insights for their future development and application.