壳聚糖复合膜的改性及其在肉类保鲜中的应用研究进展

王盼琪; 温海桃; 邹金浩; 唐道邦; 杨怀谷; 程镜蓉; 王旭苹

doi:10.19554/j.cnki.1001-3563.2025.13.017

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包装工程（技术栏目） ›› 2025, Vol. 46 ›› Issue (13) : 151-159. DOI: 10.19554/j.cnki.1001-3563.2025.13.017

农产品保鲜与食品包装

壳聚糖复合膜的改性及其在肉类保鲜中的应用研究进展

王盼琪^1,2, 温海桃¹, 邹金浩¹, 唐道邦¹, 杨怀谷¹, 程镜蓉¹, 王旭苹^1,*

作者信息 +

Research Progress on the Modification of Chitosan Composite Film and Its Application in Meat Preservation

WANG Panqi^1,2, WEN Haitao¹, ZOU Jinhao¹, TANG Daobang¹, YANG Huaigu¹, CHENG Jingrong¹, WANG Xuping^1,*

Author information +

文章历史 +

摘要

目的对壳聚糖的性质、成膜方法、壳聚糖膜的改性方法及其肉类食品保鲜的应用进行综述,为开发可降解性、力学性能及抗菌性能均较优的壳聚糖保鲜膜提供指导。方法总结壳聚糖膜常用的成膜方法（流延、喷涂、浸涂、逐层自组装和挤出成型等）及改性物质（如多酚、蛋白质、多糖、脂类、无机材料、低共熔溶剂等）,比较不同改性方法对壳聚糖膜力学性能与阻隔性能等特性的影响;同时探讨了国内外壳聚糖复合膜在肉类食品保鲜中的研究现状,以期为壳聚糖膜的推广应用提供参考。结果采用蛋白质、多酚、多糖、脂类、无机材料以及低共熔溶剂等改性壳聚糖膜,显著提高了壳聚糖基复合膜的力学强度、阻隔特性、抗氧化性及抗菌性。结论壳聚糖复合膜具有很好的抗氧化和抑菌性能,能够减缓肉及肉制品的劣变,延长其保质期,在肉类保鲜中得到了广泛应用。

Abstract

The work aims to review the properties and film-forming methods of chitosan, the modification methods and applications of chitosan films in meat preservation, to provide guidance for the development of chitosan films with excellent degradability, mechanical strength and antibacterial properties. The commonly used film-forming methods (including casting, spraying, dip coating, layer-by-layer self-assembly, extrusion molding, etc.) and the modification compounds (such as polyphenols, proteins, polysaccharides, lipids, inorganic materials, and deep eutectic solvents) of chitosan films were summarized. The effect of different modification methods on the mechanical and barrier properties of chitosan films was compared. Simultaneously, the application of chitosan films in meat preservation was discussed, to expand their potential applications. The modification with protein, polyphenols, polysaccharides, lipids, inorganic materials and deep eutectic solvents significantly improved the mechanical strength, barrier properties, antioxidant activity and antibacterial properties of chitosan films. The chitosan films can reduce the deterioration of meat and meat products and extend their shelf life due to the excellent antioxidant and antibacterial properties. As a result, chitosan films have been widely applied in meat preservation.

导出引用

王盼琪, 温海桃, 邹金浩, 唐道邦, 杨怀谷, 程镜蓉, 王旭苹. 壳聚糖复合膜的改性及其在肉类保鲜中的应用研究进展[J]. 包装工程（技术栏目）. 2025, 46(13): 151-159 https://doi.org/10.19554/j.cnki.1001-3563.2025.13.017

WANG Panqi, WEN Haitao, ZOU Jinhao, TANG Daobang, YANG Huaigu, CHENG Jingrong, WANG Xuping. Research Progress on the Modification of Chitosan Composite Film and Its Application in Meat Preservation[J]. Packaging Engineering. 2025, 46(13): 151-159 https://doi.org/10.19554/j.cnki.1001-3563.2025.13.017

中图分类号： TB484

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