纳米纤维素
食物腐败
持续性
保质期
业务
活性包装
食品工业
新奇的食物
食品包装
生化工程
食品科学
工程类
化学
纤维素
生态学
生物
化学工程
细菌
遗传学
作者
P. Senthilkumar,Gayathri Devi Selvaraju,Rajendran K. Selvakesavan,S. Venkatachalam,Devaraj Bharathi,Jintae Lee
标识
DOI:10.1016/j.ijbiomac.2024.129592
摘要
Regarding food security and waste reduction, preserving fruits and vegetables is a vital problem. This comprehensive study examines the innovative potential of coatings and packaging made of nanocellulose to extend the shelf life of perishable foods. The distinctive merits of nanocellulose, which is prepared from renewable sources, include exceptional gas barrier performance, moisture retention, and antibacterial activity. As a result of these merits, it is a good option for reducing food spoilage factors such as oxidation, desiccation, and microbiological contamination. Nanocellulose not only enhances food preservation but also complies with industry-wide environmental objectives. This review explores the many facets of nanocellulose technology, from its essential characteristics to its use in the preservation of fruits and vegetables. Furthermore, it deals with vital issues including scalability, cost-effectiveness, and regulatory constraints. While the use of nanocellulose in food preservation offers fascinating potential, it also wants to be cautiously careful to assure affordability, effectiveness, and safety. To fully use the potential of nanocellulose and advance the sustainability plan in the food business, collaboration between scientists, regulatory bodies, and industry stakeholders is important as we stand on the cusp of a revolutionary era in food preservation.
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