Effect of nanopackaging on the quality of edible mushrooms and its action mechanism: A review

被引:19
作者
Zheng, Bowen [1 ]
Kou, Xiaohong [1 ]
Liu, Chunlong [1 ,2 ]
Wang, Yumeng [1 ]
Yu, Yue [1 ]
Ma, Juan [1 ]
Liu, Yazhou [1 ]
Xue, Zhaohui [1 ]
机构
[1] Tianjin Univ, Sch Chem Engn & Technol, Tianjin 300072, Peoples R China
[2] Dynamiker Biotechnol Tianjin Co Ltd, Tianjin, Peoples R China
基金
中国国家自然科学基金;
关键词
Nanopackaging; Mushrooms; Preservation effect; Mechanisms; Antiviral; Toxicity; SYNTHESIZED SILVER NANOPARTICLES; HARVESTED LONGAN FRUIT; SHELF-LIFE EXTENSION; AGARICUS-BISPORUS; FLAMMULINA-VELUTIPES; ENERGY-METABOLISM; NANOCOMPOSITE FILMS; NANO-PARTICLES; CHITOSAN; PRESERVATION;
D O I
10.1016/j.foodchem.2022.135099
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
With higher demands for food packaging and the development of nanotechnology, nanopackaging is becoming a research hotspot in the field of food packaging because of its superb preservation effect, and it can effectively resist oxidation and regulates energy metabolism to maintain the quality and prolong the shelf life of mushrooms. Furthermore, under the background of SARS-CoV-2 pandemic, nanomaterials could be a potential tool to prevent virus transmission because of their excellent antiviral activities. However, the investigation and application of nanopackaging are facing many challenges including costs, environmental pollution, poor in-depth genetic research for mechanisms and so on. This article reviews the preservation effect and mechanisms of nanopackaging on the quality of mushrooms and discusses the trends and challenges of using these materials in food packaging technologies with the focus on nanotechnology and based on recent studies.
引用
收藏
页数:17
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