活性包装
食品包装
风险分析(工程)
机制(生物学)
生物技术
纳米技术
业务
生化工程
生物
工程类
食品科学
材料科学
认识论
哲学
作者
Bowen Zheng,Xiaohong Kou,Chunlong Liu,Yumeng Wang,Yue Yu,Juan Ma,Yazhou Liu,Zhaohui Xue
标识
DOI:10.1016/j.foodchem.2022.135099
摘要
With higher demands for food packaging and the development of nanotechnology, nanopackaging is becoming a research hotspot in the field of food packaging because of its superb preservation effect, and it can effectively resist oxidation and regulates energy metabolism to maintain the quality and prolong the shelf life of mushrooms. Furthermore, under the background of SARS-CoV-2 pandemic, nanomaterials could be a potential tool to prevent virus transmission because of their excellent antiviral activities. However, the investigation and application of nanopackaging are facing many challenges including costs, environmental pollution, poor in-depth genetic research for mechanisms and so on. This article reviews the preservation effect and mechanisms of nanopackaging on the quality of mushrooms and discusses the trends and challenges of using these materials in food packaging technologies with the focus on nanotechnology and based on recent studies.
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