食品包装
抗菌剂
糕点
食品科学
保质期
食品
食品保存
相对湿度
活性包装
生物技术
化学
生物
热力学
物理
有机化学
作者
Yumei Wu,Zhiwei Wang,Chang‐Ying Hu,Cristina Nerı́n
标识
DOI:10.1080/10408398.2016.1241215
摘要
Antimicrobial packaging materials (films or coatings) (APMs) have aroused great interest among the scientists or the experts specialized in material science, food science, packaging engineering, biology and chemistry. APMs have been used to package the food, such as dairy products, poultry, meat (e.g., beef), salmon muscle, pastry dough, fresh pasta, bakery products, fruits, vegetables and beverages. Some materials have been already commercialized. The ability of APMs to extend the shelf-life of the food depends on the release rate of the antimicrobials (AMs) from the materials to the food. The optimum rate is defined as target release rate (TRR). To achieve TRR, the influencing factors of the release rate should be considered. Herein we reviewed for the first time these factors and their influence on the release. These factors mainly include the AMs, food (or food simulant), packaging materials, the interactions among them, the temperature and environmental relative humidity (RH).
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