淀粉/聚乙烯醇活性包装薄膜及其在食品包装应用中的研究进展

doi:10.19491/j.issn.1001-9278.2020.08.016

中国塑料 ›› 2020, Vol. 34 ›› Issue (8): 101-112.DOI: 10.19491/j.issn.1001-9278.2020.08.016

淀粉/聚乙烯醇活性包装薄膜及其在食品包装应用中的研究进展

宗琳¹, 陈晨伟¹^,²^,³^,⁴, 陈智杰¹, 谢晶¹^,²^,³^,⁴()

^1.上海海洋大学食品学院，上海 201306
^2.上海水产品加工及贮藏工程技术研究中心，上海 201306
^3.农业部水产品贮藏保鲜质量安全风险评估实验室（上海），上海 ;201306
^4.食品科学与工程国家级实验教学示范中心;（上海海洋大学），上海 201306

收稿日期:2020-02-10 出版日期:2020-08-26 发布日期:2020-08-26
基金资助:
农业部海水鱼产业体系(CARS?47?G26);上海市科委科技创新行动计划(19DZ1207503);上海市科委工程技术研究中心能力提升项目(19DZ2284000);上海海洋大学青年教师科研启动经费项目(A1?2801?19?100310009)

Research Progress in Starch/Poly(vinyl alcohol) Active Packaging Film and Its Application in Food Packaging

Lin ZONG¹, Chenwei CHEN¹^,²^,³^,⁴, Zhijie CHEN¹, Jing XIE¹^,²^,³^,⁴()

^1.College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
^2.Shanghai Engineering Research Center of Aquatic?Product Processing & Preservation, Shanghai 201306, China
^3.Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China
^4.National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China

Received:2020-02-10 Online:2020-08-26 Published:2020-08-26
Contact: Jing XIE E-mail:jxie@shou.edu.cn

摘要/Abstract

摘要：

综述了淀粉/聚乙烯醇（PVA）活性包装薄膜及其在食品包装中的研究进展，主要对从不同比例共混、疏水改性、增强改性等方面对淀粉/PVA薄膜的改性研究，从功能特性和活性物质对薄膜性能的影响2个方面对淀粉/PVA活性薄膜研究和薄膜在食品包装中的应用3个方面进行了归纳总结，旨在为以淀粉/PVA为基材的活性包装薄膜研究提供参考。

关键词: 淀粉, 聚乙烯醇, 活性薄膜, 改性, 食品包装

Abstract:

The research progress in the starch/poly(vinyl alcohol)(PVA) active packaging film and its application in food packaging were reviewed in this paper. The paper first introduced the researches on the blending modification at different proportion of starch and PVA, the hydrophobic modification and the reinforcement modification for the starch/PVA active film, and then the functional characteristics of the film and the influence of active substances on the performance of the films were discussed. Finally, the applications of the film in food packaging were summarized. The purpose of this paper is to provide a reference for the study of the starch/PVA?based active packaging films.

Key words: starch, poly(vinyl alcohol), active film, modification, food packaging

中图分类号:

TQ325.9

宗琳, 陈晨伟, 陈智杰, 谢晶. 淀粉/聚乙烯醇活性包装薄膜及其在食品包装应用中的研究进展[J]. 中国塑料, 2020, 34(8): 101-112.

Lin ZONG, Chenwei CHEN, Zhijie CHEN, Jing XIE. Research Progress in Starch/Poly(vinyl alcohol) Active Packaging Film and Its Application in Food Packaging[J]. China Plastics, 2020, 34(8): 101-112.

图/表 13

图1 玉米淀粉/PVA共混物基体中氢键的键合机理

Fig.1 The mechanism of model of hydrogen bonding in corn starch/PVA polymer matrix

图2 淀粉和乙二醛的交联反应式

Fig.2 Cross?linking reaction formula of starch and glyoxal

图3 纤维素纳米纤维与淀粉/PVA之间的相互作用

Fig.3 Interaction between cellulose nanofibers and starch/PVA

图4 埃洛石纳米管与淀粉/PVA之间的氢键相互作用

Fig.4 Hydrogen bond interaction between halloysite nanotubes and starch/PVA

图5 脲醛交联淀粉/PVA基体的形式

Fig.5 Structure of urea formaldehyde cross?linked starch/PVA matrix

图6 极性增塑剂对淀粉的增塑作用机制

Fig.6 Plasticizing mechanism of polar plasticizers to starch

薄膜基材	活性物质	测试菌种（抑菌效果）	参考文献
马铃薯淀粉/PVA	纳米氧化锌	大肠杆菌（氧化锌为0.5 %，抑菌率为92.5 %）	[35]
小麦淀粉/PVA	纳米二氧化钛	大肠杆菌（0~4.5 cm）、单核细胞增生李斯特菌（0~3.5 cm）	[59]
玉米淀粉/PVA	氧化石墨烯、纳米银	大肠杆菌（0~6 mm、0~14.5 mm）、金黄色葡萄球菌（0~7 mm、0~10.5 mm）	[60]
淀粉/PVA	纳米银	大肠杆菌（0~14 mm）、金黄色葡萄球菌（0~13.6 mm）	[61]
木薯淀粉/PVA	丁香精油/牛至精油	大肠杆菌（0~16 mm/0~14 mm）、金黄色葡萄球菌（3~26 mm/0~43 mm）	[58]
可溶性淀粉/PVA	柠檬酸	大肠杆菌（0~0.45 cm）、单核细胞增生李斯特菌（0~0.43 cm）	[62]
可溶性淀粉/PVA	纳米银	大肠杆菌（0~17.1 mm）、金黄色葡萄球菌（0~21 mm）	[63]
菠萝蜜淀粉/PVA	肉豆蔻油、纳米氧化锌	鼠伤寒沙门氏菌（0~27 mm、0~28 mm）	[64]
淀粉/PVA	蜂胶提取物、红甘蓝花青素	大肠杆菌（0~21 mm）、金黄色葡萄球菌（0~15 mm）	[25]

表1 淀粉/PVA活性薄膜的抑菌作用

Tab.1 Antibacterial activities of starch/PVA active films

图7 对照膜和载银复合膜对大肠杆菌和青霉菌生长的影响

Fig.7 Effect of control and silver loaded composite films on the growth of Escherichia coli and Penicillium

图8 48 h后不同薄膜包装牛奶的抗菌效果

Fig.8 Antibacterial effect of milk packed with different films after 48 h

图9 不同薄膜保鲜芒果的外观变化

Fig.9 Appearance changes of mango fresh kept with different film

时间/h	TVB?N水平/mg·(100 g)^-1	a值	b值
0	7.07±0.35^e	7.67±0.01^a	15.25±0.01^e
12	10.82±0.32^d	5.93±0.02^b	15.63±0.17^d
24	19.38±0.08^c	3.66±0.35^c	17.44±0.30^c
36	24.56±0.25^b	1.91±0.08^d	20.25±0.01^b
48	35.18±0.22^a	1.17±0.07^e	21.79±0.35^a

表2 不同贮藏时间虾体内TVB?N含量及膜色值的变化

Tab. 2 Change of TVB?N levels in the shrimp and the color values of film after different storage time

图10 花色苷溶液在pH= 2~12下的颜色变化

Fig.10 The color change of anthocyanin solution under pH= 2~12

图11 不同花色苷含量的薄膜颜色随时间的变化

Fig.11 The color change of the film with different anthocyanins content over time

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淀粉/聚乙烯醇活性包装薄膜及其在食品包装应用中的研究进展

Research Progress in Starch/Poly(vinyl alcohol) Active Packaging Film and Its Application in Food Packaging

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