ZHANG Li-hua,SUN Li-ping,LI Shun-feng,et al.Application Research Advances in Sodium Alginate as Film-forming Materials on Fresh-keeping of Fresh-cut Fruits and Vegetables[J].Northern Horticulture,2015,39(07):164-168.[doi:10.11937/bfyy.201507047]
海藻酸钠作为鲜切果蔬保鲜成膜基质材料的应用研究进展
- Title:
- Application Research Advances in Sodium Alginate as Film-forming Materials on Fresh-keeping of Fresh-cut Fruits and Vegetables
- 文献标志码:
- A
- 摘要:
- 可食膜处理是保持鲜切果蔬品质和延长其货架期的有效手段,现已广泛应用于鲜切果蔬的保鲜中。海藻酸钠是一种天然多糖，具有良好的成膜性、透气性、生物相容性和生物降解性，在鲜切果蔬的保鲜中常用作成膜基质材料。现介绍了鲜切果蔬的特性、海藻酸钠的性质及应用概况，综述了海藻酸钠作为鲜切果蔬保鲜成膜基质材料在防止褐变、抑制微生物污染和延长货架期方面的最新进展，并对海藻酸钠复合膜在鲜切果蔬上的应用前景和研究方向进行了探讨。
- Abstract:
- Edible coatings，as an effective means to maintain the quality and extend the shelf life of fresh-cut fruits and vegetables，have been widely applied in fresh-keeping of fresh-cut fruits and vegetables at present.Sodium alginate is a natural existed polysaccharides that possess excellent film-forming，permeability，biocompatible and biodegradable properties，which often uses as film-forming materials in fresh-cut fruits and vegetables.This review introduced the properties of fresh-cut fruits and vegetables，the properties of sodium alginate and application researches.The recent advances of sodium alginate edible coating as carriers of functional ingredients to prevent browning，inhabit microbiology and extend shelf life of fresh-cut fruits and vegetables were demonstrated.Moreover，the application prospects of sodium alginate-based edible coating on fresh-keeping of fresh-cut fruits and vegetables and its research direction were also discussed.
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备注/Memo
第一作者简介：张丽华（1982-），女，博士，讲师，现主要从事果蔬采后生理与保鲜技术等教学与科研工作。E-mail:zhanglihua82828@163.com. 基金项目：国家自然科学基金资助项目（31301588）；郑州轻工业学院博士科研启动金资助项目（2013BSJJ003）。