中国造纸2025，Vol.44Issue(10)：159-169,11.DOI:10.11980/j.issn.0254-508X.2025.10.018
纳米纤维素在食品保鲜中的应用研究进展
Research Progress on the Application of Nanocellulose in Food Preservation
摘要
Abstract
Nanocellulose can inhibit foodborne pathogens(such as Salmonella and E.coli)and spoilage bacteria(such as Pseudomonas and lactic acid bacteria)by loading functional components like plant essential oils and metal particles,directly ensuring food safety.On the other hand,its outstanding oxygen and water vapor barrier properties can delay lipid oxidation,moisture loss,and degradation of nutrients like vi-tamins in food.This provides chemical/physical preservation functions,maintaining stable food quality.Together,these synergistically achieve the preservation goals of"extending shelf life and maintaining food quality."This paper systematically reviewed the mechanism and research progress of nanocellulose in food preservation,focusing on its application examples and advantages in food packaging,antimicrobi-al and anticorrosion(Nanocellulose compounded with silver ions had an inhibition rate of 98%against E.coli and more than 95%against Staphylococcus aureus),as well as extending the shelf life of food,etc.Meanwhile,it also looked forward to its future development and chal-lenges,providing theoretical references and technical support for the relevant research and industrial applications.关键词
食品保鲜/纳米纤维素/食品包装/抗菌性能/货架期Key words
food preservation/nanocellulose/food packaging/antimicrobial properties/shelf life分类
轻工业引用本文复制引用
刘全鑫,陈京环,苏艳群,刘金刚,肖贵华,江骁雅,陈雪峰,赵涛..纳米纤维素在食品保鲜中的应用研究进展[J].中国造纸,2025,44(10):159-169,11.基金项目
制浆造纸国家工程实验室基金项目(ZZY2023JB-GS05) （ZZY2023JB-GS05）
2024年重点青年科技人才中长期出国(境)培训专项项目(T241034005) （境）
中轻集团科技成果产业转化引导基金. （）
