活性包装与智能包装在果蔬贮藏保鲜中的应用进展

包装是食品供应链的重要组成部分,其不仅能降低果蔬贮藏、运输和销售过程中的损耗,还能实时评估果蔬的品质变化。借助包装作为递送和指示载体,已开发多种应用于果蔬贮藏的功能性包装,在改善果蔬贮藏环境和监测果蔬质量中发挥着重要作用。该文总结活性包装和智能包装两类新型功能性包装在果蔬贮藏保鲜中的研究现状,并对其应用性能进行对比分析,对功能性果蔬包装未来的设计与应用进行展望,以期为新型果蔬包装的开发提供思路。     

新鲜度指示型包装技术在生鲜食品的应用进展

新鲜度是生鲜食品在贮藏、运输和销售过程中一个重要的品质评价指标,普通食品包装无法满足消费者对食品新鲜度的监测要求,而智能包装技术的出现让新鲜度的监测成为可能.智能包装技术通过利用指示剂和传感器来监测食品在贮藏中发生的物理、化学、生物变化,以反映运输和存储过程中包装食品或环境的状况.从指示剂和传感器两大类技术介绍智能包装...     

柔性传感器在智能可穿戴中的应用研究进展

智能可穿戴是一项多学科综合交叉的新兴技术,作为其重要组成部分的柔性传感器受到各国研究院所、技术研发企业等的广泛关注。从智能可穿戴技术出发,以传感器物理感知性能为分类依据,综述了近5年柔性传感器的应用研究进展;归纳了目前智能可穿戴技术中柔性传感器在生理参数监测、动作监测以及环境监测领域的应用,以期推动智能可穿戴技术的发展。     

鲜切果蔬包装的研究现状与进展

包装在维持鲜切果蔬品质、延长货架寿命等方面发挥着重要的作用.本文综述了近年来国内外包装材料在鲜切果蔬保鲜方面的研究进展与应用.介绍了鲜切果蔬的包装技术,包括气调包装、涂膜包装和智能包装等,总结了其优缺点及应用现状,并且讨论了鲜切果蔬包装未来的发展趋势.     

智能服装关键制备技术的研究进展

介绍柔性传感器与功能纺织品、柔性发电与储能装置、柔性显示器件、低功耗芯片与柔性电路、柔性可拉伸导线、柔性器件的加工与封装、新型检测仪器与检测标准以及信息安全8种智能服装制备的关键技术。重点介绍柔性传感器在智能服装技术中的研究进展,同时总结智能服装在医疗监测、体育健身以及军事领域等方面的应用。最后对智能服装与服饰的发展前景提出展望。     

鲜切果蔬抗菌物质与抗菌包装应用研究进展

针对鲜切果蔬易出现腐败微生物和食源性致病菌生长繁殖的问题,文章综述了鲜切果蔬抗菌包装应用研究进展,分析了果蔬中存在的腐败微生物和致病菌,介绍了3大类用于鲜切果蔬包装中的抗菌物质(有机抗菌剂、无机抗菌剂和天然抗菌剂),并详细总结了3种抗菌包装的形式(抗菌涂层包装、抗菌薄膜包装和抗菌小袋包装)及其释放机制。鲜切果蔬抗菌包装与其他保鲜手段联用,将产生巨大的应用价值,抗菌包装也将朝着更加绿色、安全的方向发展。     

酶学技术在食品加工与食品质量检测中的应用

本文从谷物加工、果蔬加工、肉类加工、乳制品加工四个研究领域对酶学技术在食品加工中的应用及其进展,从酶联免疫分析法(ELISA)与酶生物传感器法两个研究领域对酶学技术在食品质量检测中的应用及其进展进行了归纳和评述。糖苷酶类可应用于生产以抗性糊精、低聚果糖为代表的新型谷物营养食品,果胶酶及其复合酶制剂可以提高果汁的产量和质量,纤维素酶辅助提取技术提取果蔬中功能性成分,蛋白酶、脂肪酶应用于改良传统的肉制品、乳制品,以及制造更加营养均衡,符合保健需求的功能性肉制品、乳制品。酶联免疫分析法可以用于果蔬中农药残留以及食品中毒素的检测,可靠性更好、灵敏度更高的酶联免疫试剂盒是今后研究的重点。以酶电极为代表的酶生物传感器在食品中的有毒物、致癌物检测中也已经初步取得成功。同时,针对酶学技术在食品加工与食品质量检测中的应用存在的不足,本文也提出了相应的建议,比如通过固定化酶来降低酶制剂的使用成本,保证酶联免疫分析法的准确性,提高酶生物传感器的稳定性。     

可视化智能包装在食品新鲜度监测中的应用研究进展

食品安全问题是全社会高度关注的热点之一,快速、无损地评价食品安全在食品研究领域受到广泛关注。近年来,可视化智能包装发展迅速,但目前基于该技术的应用范围、局限性及未来发展方向缺乏系统总结,本文对可视化智能包装的研究进展进行综述,讨论目前可视化智能包装在食品检测领域应用的局限性,分析可视化智能包装监测结果准确度、精确度不高等问题的原因,总结可视化智能包装的发展趋势。未来可视化智能包装会与其他技术相结合,多学科联合,在材料的选择、检测灵敏度、精确度以及低风险、无污染等方面取得更好发展,实现对食品品质的快速、无损实时监控,以期为食品科学领域的应用提供参考。     

气调包装在果蔬保鲜方面的应用进展分析

气调包装技术在果蔬保鲜中的应用主要是通过调整气体比例阻碍致病微生物的繁殖,同时制约果蔬自身的呼吸作用来避免其氧化脱水、腐烂等情况的发生。在果蔬储存过程中,利用气调包装技术可有效延长果蔬的储存时间,提升果蔬的经济价值。气调包装技术在果蔬保鲜方面具有良好的应用前景,本文对气体比例及果蔬包装材料对果蔬保鲜效果的影响做了简单的分析,以便为气调包装技术的良好应用提供依据。     

气调保鲜包装技术在食品包装中的应用

气调保鲜包装技术可调节不同比例的气体组合,适应多种被包装食品的要求,延长食品的保鲜期,能保证食品果蔬的原汁、原味、原貌。文中介绍了气调保鲜包装技术的原理以及在食品和果蔬等产品包装中的应用,探讨了其保鲜包装方法和特点。     

A comprehensive review of intelligent packaging for fruits and vegetables: Target responders,classification, applications,and future challenges

Post-harvest fruits and vegetables are extremely susceptible to dramatic and accelerated quality deterioration deriving from their metabolism and adverse environmental influences. Given their vigorous physiological metabolism, monitoring means are lacking due to the extent that unnecessary waste and damage are caused. Numerous intelligent packaging studies have been hitherto carried out to investigate their potential for fruit and vegetable quality monitoring. This state-of-the-art overview begins with recent advances in target metabolites for intelligent packaging of fruits and vegetables. Subsequently, the mechanisms of action between metabolites and packaging materials are presented. In particular, the exact categorization and function of intelligent packaging of fruits and vegetables, are all extensively and comprehensively described. In addition, for the sake of further research in this field, the obstacles that impede the scaling up and commercialization of intelligent packaging for fruits and vegetables are also explored, to present valuable references.     

枕式果蔬食品包装机的设计与试验

随着生活水平的提高,人们对果蔬的需求越来越大。对果蔬食品进行包装不仅外形精美,而且易于保鲜,目前的果蔬食品主要依靠人工包装,效率低。根据果蔬包装的工艺流程,设计了一种枕式果蔬食品包装机,能够适用于不同形状大小的果蔬食品包装。重点对送膜机构、纵封机构和横封机构进行了设计。制作样机,试验得到:包装机的包装速度为151包/min,合格品率为99.6%,稳定工作,达到了设计要求,能够满足果蔬食品包装的需要,拥有广阔的市场前景。     

果蔬品质安全近红外光谱无损检测研究进展

我国果蔬产量和销量均居世界首位, 生产和消费正由产量规模型向质量效益型转变, 对果蔬品质安全检测的要求与日俱增。当前, 果蔬采后品质分级、安全检测和货架期评价尚处于人工或简单机械的粗略检测阶段, 果蔬的内在组分和内部缺陷采用破坏性抽检, 货架期采用人工经验式, 效率低且成本高。近红外光谱检测技术具有无损伤、快速绿色、适于现场检测和在线分析等优势, 适于构建果蔬快速、高精度、智能化的检测系统。本文分析了果蔬产业的发展现状及关键技术需求, 阐述了近红外光谱技术的基本原理, 分别从果蔬内部光传输特性、内在组分检测、隐形缺陷判识、货架期评价4个方面论述了国内外近红外光谱技术在果蔬品质安全检测应用中的最新研究进展, 深入分析了近红外光谱技术在果蔬品质安全检测中的存在的问题, 并指出了解决思路和进一步研究的方向。     

生鲜果蔬物流及包装技术研究与展望

生鲜果蔬是人们膳食结构的基本组成,在国民经济发展中占有重要的战略地位。然而,生鲜果蔬在物流过程中存在保质期短、营养流失严重等难题,难以满足产业快速发展及人们对高品质生活的需求。作者从生鲜果蔬动态物流保鲜的视角,从采后预冷技术、物流包装材料与技术、蓄冷与保温技术、物流过程品质监测技术等方面,全面综述了国内外生鲜果蔬物流及包装技术的研究现状和科技前沿,并对未来的研究趋势进行了展望,旨为生鲜果蔬物流与包装技术的科技创新和产业发展提供参考。     

1-MCP作用机理及其在果蔬贮藏保鲜中的应用研究进展

果蔬的贮藏保鲜是果品蔬菜产业发展的首要问题,乙烯是促进果实成熟与衰老的重要因子,1-甲基环丙烯可作为乙烯受体抑制剂被广泛应用于呼吸跃变型果实的保鲜,可有效延缓其后熟软化和腐烂,延长果实保鲜期。本文从1-MCP单独处理果蔬效应和与物理化学方法联用处理果蔬效应两方面总结归纳了近年来1-甲基环丙烯处理对各种果蔬采后品质的影响,分别对果蔬的外观质构、营养品质、酶活性、风味物质、基因调控等等方面的作用机制进行了综述,发现了1-MCP对保持果实硬度与香气成分、延缓颜色变化,减缓可滴定酸、可溶性固形物、抗氧化成分的降低,抑制纤维素酶、过氧化物酶等酶的活性,预防生理失调症状等有积极的作用,但是在浓度与作用时间、微生物控制、挥发性酯类和醇类损失、基因调控通路选择等方面仍存在不足之处。本文通过阐述1-MCP保鲜作用的利弊,以期为更精准有效地将1-MCP应用于果蔬市场提供参考,避免采后的浪费,进而促进果蔬产业的发展。     

Innovative processes and technologies for modified atmosphere packaging of fresh and fresh-cut fruits and vegetables

Modified atmosphere packaging (MAP) technology has been commercially viable since the 1970s. Currently, MAP is extensively used worldwide to preserve the quality and extend the shelf-life of whole fresh fruits and vegetables, but is also increasingly used to extend the shelf-life of minimally processed fresh fruit and vegetables. This review discusses new processes and technologies that can be used to improve quality preservation and consumer acceptability of minimally processed produce where high respiration rates and challenging degradation processes operate. New packaging innovations are enabling producers and retailers to further maintain quality for longer. Innovative approaches to extend shelf-life include active MAP with differentially permeable films, films that incorporate antimicrobial properties, edible coatings that confer barriers properties, and the use of non-traditional gases to modify respiration. Intelligent packaging using integrated sensor technologies that can indicate maturity, ripeness, respiration rate and spoilage are also appearing. This review demonstrates that preservation technologies and associated packaging developments that can be combined with modified atmosphere are constantly evolving technology platforms. Adoption of combinations of technology improvements will be critical in responding to commercial trends towards more minimally processed fresh-cut and ready-to-eat fruit and vegetable products, which require specialized packaging solutions.     

Recent Advances on Edible Films Based on Fruits and Vegetables—A Review

Food packaging materials are traditionally expected to contain foodstuffs and protect them from deteriorating agents. Although petroleum‐derived polymers have been widely used for this purpose, the rising concern with their nonrenewable and/or nonbiodegradable nature paves the route for the development of greener alternatives, including polysaccharides and polypeptides. The use of these food‐grade biomacromolecules, in addition to fruits and vegetables, provides edible packaging with suitable physical‐mechanical properties as well as unique sensory and nutritional characteristics. This text reviews the chronological development pathway of films based on fruit and vegetable purees, pomaces, and extracts. Recent advances are extensively reviewed with an emphasis on the role that each film component plays in the resulting materials, whose production methods are examined from a technical standpoint and essential properties are compiled and contrasted to their conventional, synthetic counterparts. Finally, this comprehensive review discusses advantages and limitations of edible films based on fruits and vegetables.     

采后因素对果蔬产品营养和质量安全的影响研究现状

果蔬产品是人类日常生活的必需品,事关人类的营养和健康安全。各种采后因素对果蔬产品的营养和质量安全有很大影响。文章系统地总结了果蔬内在因素、微生物、贮藏保鲜方式、包装和运输等各种因子对果蔬产品营养和质量安全的影响,旨在为今后的相关研究提供参考。     

Juice blends--a way of utilization of under-utilized fruits, vegetables, and spices: a review

The post-harvest shelf life of maximum of fruits and vegetables is very limited due to their perishable nature. In India more then 20-25 percent of fruits and vegetables are spoiled before utilization. Despite being the world's second largest producer of fruits and vegetables, in India only 1.5 percent of the total fruits and vegetables produced are processed. Maximum amounts of fruit and vegetable juices turn bitter after extraction due to conversion of chemical compounds. In spite of being under utilized, the utilization of highly nutritive fruits and vegetables is very limited due to high acidity, astringency, bitterness, and some other factors. While improving flavor, palatability, and nutritive and medicinal value of various fruit juices such as aonla, mango, papaya, pineapple, citrus, ber, pear, apple, watermelon, and vegetables including bottle gourd, carrot, beet root, bitter gourd, medicinal plants like aloe vera and spices can also be used for juice blending. All these natural products are valued very highly for their refreshing juice, nutritional value, pleasant flavor, and medicinal properties. Fruits and vegetables are also a rich source of sugars, vitamins, and minerals. However, some fruits and vegetables have an off flavor and bitterness although they are an excellent source of vitamins, enzymes, and minerals. Therefore, blending of two or more fruit and vegetable juices with spices extract for the preparation of nutritive ready-to-serve (RTS), beverages is thought to be a convenient and economic alternative for utilization of these fruits and vegetables. Moreover, one could think of a new product development through blending in the form of a natural health drink, which may also serve as an appetizer. The present review focuses on the blending of fruits, under-utilized fruits, vegetables, medicinal plants, and spices in appropriate proportions for the preparation of natural fruit and vegetable based nutritive beverages.     

果蔬食品中诺如病毒污染状况及检测研究进展

食源性疾病不但严重危害人们的健康, 而且造成大量的经济损失。在全球范围内与果蔬等农产品相关的诺如病毒(Norovirus, NoV)污染事件持续暴发并呈增长态势。由于果蔬类食品中诺如病毒污染含量较低, 再加上食品基质成分的干扰, 使得果蔬制品中的NoV检测成为一项非常艰巨的任务。传统的检测技术面临许多缺点, 例如鉴定的特异性有待增强; 提取效率不够高, 检测敏感性尚需改进。这意味着需要转换视角, 开展食源性诺如病毒检测技术的创新研究。本文综述了果蔬食品中NoV污染流行状况及易受污染的、需加以关注的果蔬食品种类, 总结了果蔬食品中NoV洗脱及富集方法、介绍了基于组学的检测技术及发展趋势, 希望为不断提高果蔬食品中NoV检测防控能力提供参考。