天津科技大学学报2024，Vol.39Issue(3)：1-8,8.DOI:10.13364/j.issn.1672-6510.20230088
纳米纤维素复合水凝胶的制备及其在食品工业中的研究进展
Preparation of Nanocellulose Composite Hydrogel and Its Research Progress in Food Industry
摘要
Abstract
With the excessive consumption of petroleum-based polymers and the decreased earth resources,problems such as energy depletion and environmental pollution have gradually emerged.In order to solve these problems,it is urgent to seek sustainable resources and develop low-cost materials.Nanocellulose composite hydrogel combine the advantages of nanocellulose's unique nanoscale structure,good compatibility,renewability and degradability on the basis of good flexibil-ity and high specific surface area of traditional hydrogel.At the same time,they also show mechanical enhancement and many other ideal properties,so they are widely used in biomedicine,tissue engineering,drug delivery and other fields.In recent years,research on them in the food industry has gradually emerged.This review article starts with a summary of dif-ferent preparation methods of nanocellulose composite hydrogel,followed by an introduction of their applications in food active packaging,intelligent packaging and food safety sensing.At the end of the article,we further predict the future devel-opment of nanocellulose composite hydrogel,in order to provide reference for the practical application of nanocellulose composite hydrogel in food industry.关键词
纤维素/水凝胶/智能包装/安全传感Key words
cellulose/hydrogel/smart packaging/security sensing分类
化学工程引用本文复制引用
刘鹏涛,樊荣,汪文雪..纳米纤维素复合水凝胶的制备及其在食品工业中的研究进展[J].天津科技大学学报,2024,39(3):1-8,8.基金项目
国家重点研发计划资助项目(2022YFC2105503) （2022YFC2105503）
