【寧夏大學(xué)新聞中心訊 食品與葡萄酒學(xué)院】12月12日，國(guó)際食品頂級(jí)期刊《Critical Reviews in Food Science and Nutrition》（食品科學(xué)與工程1區(qū)TOP，影響因子11.208）在線(xiàn)發(fā)表了題為 “Edible Films/Coatings Containing Bioactive Ingredients with Micro/Nano Encapsulation: A Comprehensive Review of Their Fabrications, Formulas, Multifunctionality and Applications in Food Packaging”的綜述論文。

Figure1. (A) The schematic illustration of the preparation of chitosan films with CEO-loaded zein-NaCas nanoparticles (adapted fromHua et al. (2021); (B) Schematic diagram of multistimuli-responsive fiber films by electrospinning (based onAytac et al. (2021)study); (C) Flow chart of preparation of edible film based on nanoliposomes, nanemulsions and Pickering emulsions（Respectively according toWu et al. (2015) andShen et al. (2021) work). (D) A novel composite film could form by extruding the anthocyanins-encapsulated bigels onto polyvinylidene fluoride (PVDF) using 3D printing approach for monitoring the freshness of fish and meat (Zhai et al., 2022)

Figure2. Schematic diagram of release of BAIs from M/ N-E-BAIs and antibacterial mechanism of BAIs.

Figure3. Schematic diagram of food protection mechanism of edible film/coating containing M/N-E-BAIs

文章從M/N-E-BAIs的制備、含M/N-E-BAIs的食用膜/涂層的制備、多功能表征及其在食品中的應(yīng)用等方面進(jìn)行了系統(tǒng)的總結(jié)和深入的探討。論文第一作者是2021級(jí)食品科學(xué)碩士研究生謝啟文，通訊作者是寧夏大學(xué)食品與葡萄酒學(xué)院劉貴珊教授。該論文是國(guó)家級(jí)一流專(zhuān)業(yè)“食品科學(xué)與工程”的標(biāo)志性成果之一，相關(guān)研究工作得到國(guó)家自然科學(xué)基金項(xiàng)目（No. 31760435）、寧夏回族自治區(qū)科技創(chuàng)新領(lǐng)軍人才計(jì)劃等項(xiàng)目資金的支持。

文章鏈接：http://dx.doi.org/10.1080/10408398.2022.2153794

（責(zé)任編輯：王文娣)