纳米包装技术在食品工业中的可持续发展研究
Research on Sustainable Development of Nano-Packaging Technology in the Food Industry
DOI: 10.12677/MS.2024.143030, PDF,   
作者: 林罕彦：郑州轻工业大学国际教育学院，河南 郑州
关键词: 纳米；保质期；包装；抗菌性；力学性能； Nano； Shelf Life； Packaging； Antimicrobial Properties； Mechanical Properties
摘要: 在过去的数十年中，纳米技术作为一项潜力巨大的技术，这一技术不仅在制造业和医疗业等多个领域展现出巨大的潜在价值，而且也对食品工业产生了深远的影响。本文综述了nano-TiO2、nano-ZnO、AgNPs在食品工业中的抗菌性、对食品保质期的影响和纳米黏土对改善包装材料的力学性能的能力，列举了nano-Au、nano-Pt纳米传感器用于纳米包装进行食品分析的应用，以及对食品安全性和保质期的保障，同时讨论了该项技术CuNPs、CuONPs、纳米黏土等的迁移问题对人体健康潜在的影响。
Abstract: Nanotechnology has emerged as a technology with great potential over the past decades, and this technology has not only demonstrated great potential value in a number of fields such as man-ufacturing and healthcare, but has also had a profound impact on the food industry. This paper reviews the antimicrobial properties of nano-TiO2, nano-ZnO, and AgNPs in the food industry, the effect on the shelf life of food and the ability of nanoclay to improve the mechanical properties of packaging materials, lists the application of nano-Au and nano-Pt nano-sensors used in nano-packaging for food analysis, as well as the guarantee of the safety and shelf life of food, and at the same time, discusses the potential impact of the migration of CuNPs, CuONPs, nano-clay, etc. of this technology on human health.
文章引用：林罕彦. 纳米包装技术在食品工业中的可持续发展研究[J]. 材料科学, 2024, 14(3): 260-268. https://doi.org/10.12677/MS.2024.143030

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