纳米抗菌纤维的静电纺丝制备技术及其抗菌活性研究进展
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国家自然科学基金面上项目(31871866)


Research Progress of Electrospinning Preparation Technology and Antibacterial Activity of Nano Antibacterial Fibers
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    摘要:

    食品微生物污染导致的食品安全和腐败问题是食品工业的难题。如何在不改变食品质量及口感的情况下延长食品保质期是食品加工技术的研究重点。目前报道的一些抗菌物质,如纳米金属粒子、抗菌肽和植物提取物等,具有良好的抗菌活性,在较低浓度下就可杀死大量的致病菌,若采用合适的方法将其制备成食品包装材料则会增加其应用范围。静电纺丝技术反应条件温和,包封效率高,可以更好地保持抗菌物质的抗菌活性等优点,使其在食品工业的应用研究日益增多。本文介绍静电纺丝技术的原理以及纺丝条件对纳米纤维形态的影响,阐述不同抗菌纤维膜的制备方式、抗菌效果和机制以及应用现状,为静电纺丝抗菌材料的工业化制备和应用提供参考。

    Abstract:

    Food safety and spoilage caused by the contamination of food pathogens and spoilage bacteria were more and more concerned by food industry. It is important to prolong shelf life of without changing the quality and taste of food. In the recent years, many antibacterial substances which included nanoparticles, antibacterial peptides, and plant extracts were reported to have good antibacterial activities and inactivate many food pathogens at low concentrations. If these antibacterial substances could be prepared to food packaging materials by appropriate methods, their applications would be increased. The electrospinning technology can better maintain the antibacterial activities of antibacterial substances because of its mild reaction condition and high encapsulation efficiency. In this paper, the principle of electrospinning technology and the effect of spinning conditions on the morphology of nanofibers were firstly introduced, and then the different preparation technologies, antibacterial effects and applications of nano antibacterial fibers were detailed reviewed, and finally the antibacterial mechanisms of nano antibacterial fibers were discussed. This paper provided a reference for the industrial preparation and application of electrospinning antibacterial materials for the future.

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刘旖旎;刘芳;王德宝;孙芝兰;吴海虹.纳米抗菌纤维的静电纺丝制备技术及其抗菌活性研究进展[J].中国食品学报,2021,21(12):358-368

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  • 在线发布日期: 2022-01-05
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