食品包装用多糖生物基薄膜的力学稳定性研究进展

王满钰; 冯梦真; 李佳奇; 刘正源; 黄舒婷

doi:10.19554/j.cnki.1001-3563.2026.13.010

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包装工程（技术栏目） ›› 2026, Vol. 47 ›› Issue (13) : 78-89. DOI: 10.19554/j.cnki.1001-3563.2026.13.010

高性能纤维及其复合材料在防护与包装中的应用

食品包装用多糖生物基薄膜的力学稳定性研究进展

王满钰¹, 冯梦真¹, 李佳奇¹, 刘正源², 黄舒婷^1,3*

作者信息 +

Research Progress on Mechanical Stability of Polysaccharide Bio-based Films for Food Packaging

WANG Manyu¹, FENG Mengzhen¹, LI Jiaqi¹, LIU Zhengyuan², HUANG Shuting^1,3*

Author information +

文章历史 +

摘要

针对多糖生物基薄膜在食品包装实际使用过程中,尤其是在高湿或含水环境下易发生力学性能衰减的问题,系统梳理了其力学失稳原因及稳定性调控策略。围绕高湿环境、食品接触、热封处理、弯折变形、搬运挤压及储藏老化等实际使用条件,综述了纤维素、海藻酸盐、壳聚糖、淀粉和卡拉胶等典型多糖基薄膜的结构特征、力学性能变化规律、失稳表现及增强改性方法。糖基薄膜在高湿或含水条件下普遍存在力学性能衰减现象,表现为强度降低、模量下降或韧性变化。其力学稳定性受分子链间相互作用、水分塑化效应、膜层结构完整性、组分界面结合状态及亲水性差异等因素共同影响。化学改性、聚合物共混、纳米填料增强、复合结构设计及加工工艺调控等策略,可通过增强链间约束、优化界面结合、提高膜层致密性并降低水分敏感性,从而延缓力学性能衰减并提高薄膜的力学稳定性。目前,多糖生物基薄膜在食品包装应用中仍面临湿态力学性能保持能力不足、多性能协同调控困难,以及真实包装环境下力学稳定性评价不足等问题。因此,建立面向食品包装高湿、接触及储藏等典型应用环境的力学稳定性评价方法,阐明湿态条件下多糖基薄膜力学性能衰减规律及其调控机制,是提高其包装适用性的重要方向。

Abstract

The work aims to systematically review the causes of mechanical instability and regulation strategies of polysaccharide bio-based films, which are prone to mechanical performance degradation during practical food packaging use, especially in high-humidity or aqueous environments. With consideration of practical use conditions such as high humidity, food contact, heat sealing, bending deformation, handling compression, and storage aging, the structural characteristics, variations in mechanical properties, instability behaviors, and reinforcement modification methods of typical polysaccharide-based films, including cellulose-, alginate-, chitosan-, starch-, and carrageenan-based films, were reviewed. The results showed that polysaccharide-based films generally exhibited mechanical performance degradation under high-humidity or aqueous conditions, mainly manifested as decreased strength, reduced modulus, or changes in toughness. Their mechanical stability was jointly affected by interchain interactions, water plasticization, film structural integrity, interfacial bonding between components, and differences in hydrophilicity. Strategies such as chemical modification, polymer blending, nanofiller reinforcement, composite structural design, and processing regulation could strengthen interchain constraints, optimize interfacial bonding, improve film compactness, and reduce moisture sensitivity, thereby delaying mechanical performance degradation and improving the mechanical stability of the films. At present, polysaccharide bio-based films still face problems in food packaging applications, including insufficient retention of wet-state mechanical properties, difficulty in coordinating multiple properties, and inadequate evaluation of mechanical stability in real packaging environments. Therefore, establishing mechanical stability evaluation methods for typical food packaging application environments involving high humidity, contact, and storage, and clarifying the degradation rules and regulation mechanisms of polysaccharide-based films under wet conditions are important directions for improving their packaging applicability.

导出引用

王满钰, 冯梦真, 李佳奇, 刘正源, 黄舒婷. 食品包装用多糖生物基薄膜的力学稳定性研究进展[J]. 包装工程. 2026, 47(13): 78-89 https://doi.org/10.19554/j.cnki.1001-3563.2026.13.010

WANG Manyu, FENG Mengzhen, LI Jiaqi, LIU Zhengyuan, HUANG Shuting. Research Progress on Mechanical Stability of Polysaccharide Bio-based Films for Food Packaging[J]. Packaging Engineering. 2026, 47(13): 78-89 https://doi.org/10.19554/j.cnki.1001-3563.2026.13.010

中图分类号： TB48 TB34

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