纳米颗粒工程化双凝胶面向功能化食品保鲜应用的结构调控策略

文秋桔; 徐欣玥; 林桂畑; 卢瑛; 邓云; 钟宇

doi:10.19554/j.cnki.1001-3563.2026.13.022

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包装工程（技术栏目） ›› 2026, Vol. 47 ›› Issue (13) : 192-200. DOI: 10.19554/j.cnki.1001-3563.2026.13.022

农产品保鲜与食品包装

纳米颗粒工程化双凝胶面向功能化食品保鲜应用的结构调控策略

文秋桔^1,2, 徐欣玥¹, 林桂畑¹, 卢瑛^2*, 邓云¹, 钟宇^1*

作者信息 +

Structural Regulation Strategies for Functional Food Preservation Applications of Engineered Nanoparticle Bigels

WEN Qiuju^1,2, XUE Xinyue¹, LIN Guitian¹, LU Ying^2*, DENG Yun¹, ZHONG Yu^1*

Author information +

文章历史 +

摘要

目的分析纳米颗粒对双凝胶结构进行工程化调控的路径及作用机制,探讨纳米工程化策略在提高双凝胶保鲜性能方面的关键作用,明确纳米工程化在建立高效物理屏障与实现活性物质精准释放方面所具备的潜力,推动纳米复合双凝胶在食品智能包装、新鲜度监测领域向实用化、绿色化与标准化方向发展。方法聚焦近年纳米复合双凝胶相关研究,归纳不同纳米材料的引入方式,分析纳米颗粒对双凝胶微观结构、流变特性、指示剂稳定性与信号响应性能的调控规律,总结纳米工程化双凝胶在肉、水产、果蔬等食品保鲜中的应用现状。结论传统双凝胶因自身独特的双相结构,在食品保鲜领域已初步展现出应用潜力,然而其固有的界面不稳定性、力学性能缺陷限制了其效能的充分发挥。纳米颗粒的引入将双凝胶建立从传统的宏观物理混合,转变为以微观结构工程为核心的新阶段。针对该技术现阶段面临的挑战展开分析,并对未来发展方向进行展望,期望为纳米工程化双凝胶在食品保鲜应用中的深入研究提供参考。

Abstract

The work aims to analyze the routes and action mechanisms of nanoparticles in the engineering regulation of the bigel structure, explore the crucial role of nano-engineering strategies in promoting the bigel preservation effect, clarify the possibility for constructing effective physical barriers and enabling the controlled release of bioactive compounds, so as to advance the practical utilization, the continuable development, and the unification of standards of nanocomposite bigels in the intelligent food package and freshness supervision technologies. A comprehensive review was conducted on the recent progressing of nanocomposite bigel investigation. Various approaches for incorporating nanomaterials and their influences on the bigel microstructure, rheological behavior, indicator stability, and sensing performance were analyzed. The current applications of nano-engineered bigels in the preservation of meat, seafood, and fresh produce were summarized. Although the traditional bigels have good prospects in food preservation application due to their distinctive biphasic structure, their actual application has been limited by interface instability and insufficient mechanical properties. The incorporation of nanoparticles brings changes from conventional macroscopic blending to a new stage centered on microstructure engineering. The current technological challenges are analyzed and future research directions are outlined to direct the development of nano-engineered bigels for advanced food preservation applications.

导出引用

文秋桔, 徐欣玥, 林桂畑, 卢瑛, 邓云, 钟宇. 纳米颗粒工程化双凝胶面向功能化食品保鲜应用的结构调控策略[J]. 包装工程. 2026, 47(13): 192-200 https://doi.org/10.19554/j.cnki.1001-3563.2026.13.022

WEN Qiuju, XUE Xinyue, LIN Guitian, LU Ying, DENG Yun, ZHONG Yu. Structural Regulation Strategies for Functional Food Preservation Applications of Engineered Nanoparticle Bigels[J]. Packaging Engineering. 2026, 47(13): 192-200 https://doi.org/10.19554/j.cnki.1001-3563.2026.13.022

中图分类号： TB484

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