王景晨,孙琍,韩苗苗.淀粉基气凝胶的制备及其在食品包装中的研究进展[J].包装工程,2025,(1):117-129.
WANG Jingchen,SUN Li,HAN Miaomiao.Progress in Preparation of Starch-based Aerogels, Their Influencing Factors and Their Application in Food Packaging Materials[J].Packaging Engineering,2025,(1):117-129. |
| 淀粉基气凝胶的制备及其在食品包装中的研究进展 |
| Progress in Preparation of Starch-based Aerogels, Their Influencing Factors and Their Application in Food Packaging Materials |
| 投稿时间：2024-08-25 |
| DOI：10.19554/j.cnki.1001-3563.2025.01.014 |
| 中文关键词: 淀粉 气凝胶 功能特性 活性包装 |
| 英文关键词: starch aerogel functional properties active packaging |
| 基金项目:江苏省高等学校教育厅面上项目 |
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| 中文摘要: |
| 目的 对现阶段淀粉基气凝胶的制备、影响因素及其在食品包装领域的应用进行总结，以期为开发低成本高性能的淀粉基食品包装材料提供参考。方法 首先通过综述前体水凝胶的形成及干燥的方法介绍淀粉基气凝胶的主要制备方式，其次讨论了淀粉基气凝胶制备过程中的主要影响因素，最后对淀粉基气凝胶在食品包装中的应用进行了总结。结果 淀粉基气凝胶的制备主要遵循形成溶胶、凝胶后干燥成为固体的流程。淀粉种类、浓度、凝胶形成条件、干燥方式均会对气凝胶的实用特性产生影响。淀粉基气凝胶具有低密度、优异的机械特性和阻隔特性，可作为食品有效且稳定的保护屏障。高比表面积和孔隙率使其可以负载活性化合物，为食品提供抗菌、抗氧化的环境，延长食品保质期。结论 制备过程中综合考虑各项影响因素可以开发出成本更低、功能特性更强的淀粉基气凝胶。未来需进一步优化淀粉基气凝胶的构建，降低生产成本，同时应多加考虑淀粉基活性包装的安全性，以此推动淀粉基气凝胶食品包装材料的工业化生产进程。 |
| 英文摘要: |
| The work aims to summarize the preparation of starch-based aerogels, their summarize factors and their application in food packaging, so as to provide a reference for the development of low-cost, high-performance starch-based food packaging materials. Firstly, the main preparation methods of starch-based aerogels were introduced by reviewing the formation and drying of precursor hydrogels. Secondly, the main influencing factors in the preparation of starch-based aerogels were discussed. Finally, the application of starch-based aerogels in food packaging was summarized. The preparation of starch-based aerogels was primarily conducted through a process involving the formation of a sol, followed by the gelation of the sol and subsequent drying to form a solid. The type of starch, concentration, gel formation conditions and drying method all had an impact on the practical properties of aerogels. Starch-based aerogels had a low density, excellent mechanical properties and barrier properties, and could be used as an effective and stable protective barrier for food products. The high specific surface area and porosity allowed them to be loaded with active compounds, providing an antimicrobial and antioxidant environment for food products and extending their shelf life. A comprehensive consideration of the various influencing factors in the preparation process can facilitate the development of starch-based aerogels with reduced costs and enhanced functional properties. In the future, it is necessary to further optimize the construction of starch-based aerogels, reduce the production cost, and simultaneously give greater consideration to the safety of starch-based active packaging, in order to promote the industrialization of the starch-based aerogel packaging materials production process. |
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