姜黄素基活性-智能保鲜材料研究进展：递送改性、光动力失活与新鲜度监测

唐敏; 沈海军; 谢强; 曹仲文; 张汤磊; 陈志炎; 何小龙

doi:10.19554/j.cnki.1001-3563.2026.15.003

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包装工程（技术栏目） ›› 2026, Vol. 47 ›› Issue (15) : 25-37. DOI: 10.19554/j.cnki.1001-3563.2026.15.003

先进材料

姜黄素基活性-智能保鲜材料研究进展：递送改性、光动力失活与新鲜度监测

唐敏^1,2, 沈海军^3,4,*, 谢强⁴, 曹仲文^5,*, 张汤磊⁵, 陈志炎⁵, 何小龙⁵

作者信息 +

Research Progress in Curcumin-based Active-intelligent Preservation Materials: Delivery Modification, Photodynamic Inactivation, and Freshness Monitoring

TANG Min^1,2, SHEN Haijun^3,4,*, XIE Qiang⁴, CAO Zhongwen^5,*, ZHANG Tanglei⁵, CHEN Zhiyan⁵, HE Xiaolong⁵

Author information +

文章历史 +

摘要

目的综述姜黄素（Curcumin, Cur）基活性-智能保鲜材料的研究进展,解析递送方式对Cur稳定性和释放的影响、Cur介导的光动力失活（Photodynamic inactivation, PDI）受光照与食品基质调控的机制,以及颜色响应与食品腐败指标的联系。方法围绕Cur的抗菌、抗氧化、光敏及pH/挥发性胺响应特性,归纳多糖和蛋白质载体、包合与纳米载体及功能增强型协同改性体系。阐释Type Ⅰ/Type Ⅱ反应及活性氧/活性氮介导的微生物损伤机制,比较保鲜膜、涂层、水凝胶、气凝胶和吸水垫的应用特点并总结其在不同食品中的保鲜与监测效果。结论递送体系通过调控Cur的分散、保护、释放和界面接触,可增强材料的抗菌、抗氧化、PDI和比色响应性能,实现活性保鲜与新鲜度监测协同。目前仍存在PDI参数不统一、颜色响应阈值与腐败临界点缺乏校准,以及迁移安全性、冷链稳定性和规模化制备证据不足等问题。未来应建立材料结构、Cur释放、活性氧生成、品质变化与颜色响应之间的关联并加强标准化评价和实际储运验证。

Abstract

The work aims to review research advances in curcumin (Cur)-based active-intelligent materials for food preservation and clarify how delivery strategies affect Cur stability and release, how Cur-mediated photodynamic inactivation (PDI) is regulated by illumination conditions and food matrices, and how color responses correlate with food spoilage indicators. The antibacterial, antioxidant, photosensitizing, and pH/volatile amine-responsive properties of Cur were reviewed. Delivery and modification strategies were classified into polysaccharide- and protein-based carriers, inclusion complexes and nanocarriers, and function-enhancing synergistic systems. Type I/Type II reactions and microbial damage mediated by reactive oxygen/nitrogen species were elucidated. The application characteristics of preservation films, coatings, hydrogels, aerogels, and absorbent pads were compared, and their preservation and monitoring performance in different foods was summarized. Delivery systems can enhance the antibacterial, antioxidant, PDI, and colorimetric response properties of Cur-based materials by regulating Cur dispersion, protection, release, and interfacial contact, thereby integrating active preservation with freshness monitoring. Current limitations include inconsistent PDI parameters, insufficient calibration of color-response thresholds against spoilage limits, and inadequate evidence regarding migration safety, cold-chain stability, and scalable production. Future research should establish relationships among material structure, Cur release, reactive oxygen species generation, quality changes, and color responses, while strengthening standardized evaluation and validation under actual storage and transportation conditions.

导出引用

唐敏, 沈海军, 谢强, 曹仲文, 张汤磊, 陈志炎, 何小龙. 姜黄素基活性-智能保鲜材料研究进展：递送改性、光动力失活与新鲜度监测[J]. 包装工程. 2026, 47(15): 25-37 https://doi.org/10.19554/j.cnki.1001-3563.2026.15.003

TANG Min, SHEN Haijun, XIE Qiang, CAO Zhongwen, ZHANG Tanglei, CHEN Zhiyan, HE Xiaolong. Research Progress in Curcumin-based Active-intelligent Preservation Materials: Delivery Modification, Photodynamic Inactivation, and Freshness Monitoring[J]. Packaging Engineering. 2026, 47(15): 25-37 https://doi.org/10.19554/j.cnki.1001-3563.2026.15.003

中图分类号： TB486 TS206.4

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