西华大学学报（自然科学版）2026，Vol.45Issue(2)：35-46,12.DOI:10.12198/j.issn.1673-159X.5895
生物炭功能化设计及其在食品领域中的应用研究
Biochar Preparation and Its Multifunctional Application Prospect in Food Systems
摘要
Abstract
Biochar,derived from agricultural waste through pyrolysis and hydrothermal carbonization,has gained significant attention as a sustainable material for food systems.This review systematically ex-amined the effects of different preparation methods on the physicochemical properties of biochar,including its porous structure,specific surface area,and surface functional groups,and explored its multifunctional applications in food production,processing,storage,and packaging.Studies have shown that different pre-paration processes and modification methods(such as acid,alkali and composite modifications)can signi-ficantly regulate the pore structure,specific surface area and surface functional group composition of biochar,thereby affecting its adsorption,antibacterial and catalytic functional characteristics.In food crop cultivation,biochar can enhance soil quality and reduce heavy metal contamination.Additionally,it exhib-ited strong adsorption and decolonization capabilities in food processing and extended the shelf life of per-ishable foods by inhibiting microbial growth and oxidation.In food packaging,biochar-based materials demonstrated antibacterial and antioxidant properties and enable intelligent monitoring of food quality.However,challenges remain regarding the precise modulation of functional properties across different biochar sources,the long-term safety assessment of biochar as a food-contact material,and the scalability of production while ensuring consistency and cost-effectiveness.Future research should focus on establishing a comprehensive material-property database,developing novel biochar-based intelligent packaging systems,and constructing a new evaluation framework encompassing standardized production and environmental be-nefits,to promote the standardized application and sustainable development of biochar in the food industry.关键词
生物炭/食品领域/制备工艺/功能化设计/可持续发展Key words
biochar/food system/preparation process/applied research/sustainable development分类
农业科技引用本文复制引用
李萱,叶江阳,张旭东,范婷,魏春梅..生物炭功能化设计及其在食品领域中的应用研究[J].西华大学学报（自然科学版）,2026,45(2):35-46,12.基金项目
特种废水四川省高校重点实验室项目(swwy2023-6) （swwy2023-6）
四川省大学生创新创业计划项目(S202410623086). （S202410623086）
