文献类型：期刊文献

英文题名：Interaction mechanisms of edible film ingredients and their effects on food quality

作者：Li, Xin Li, Fenghong Zhang, Xuan Tang, Weiyuan Huang, Mingzheng Huang, Qun Tu, Zongcai

第一作者：Li, Xin

通信作者：Huang, Q[1];Tu, ZC[2];Huang, MZ[3]

机构：[1]Guizhou Med Univ, Sch Publ Hlth, Key Lab Environm Pollut Monitoring & Dis Control, Minist Educ, Guiyang 550025, Peoples R China;[2]Jiangxi Normal Univ, Coll Life Sci, Natl R&D Ctr Freshwater Fish Proc, Nanchang 330022, Jiangxi, Peoples R China;[3]Guizhou Inst Technol, Coll Food & Pharmaceut Engn, Guiyang, Guizhou, Peoples R China;[4]Guizhou Univ, Coll Liquor & Food Engn, Guiyang, Guizhou, Peoples R China

第一机构：Guizhou Med Univ, Sch Publ Hlth, Key Lab Environm Pollut Monitoring & Dis Control, Minist Educ, Guiyang 550025, Peoples R China

通信机构：corresponding author), Guizhou Med Univ, Sch Publ Hlth, Key Lab Environm Pollut Monitoring & Dis Control, Minist Educ, Guiyang 550025, Peoples R China;corresponding author), Jiangxi Normal Univ, Coll Life Sci, Natl R&D Ctr Freshwater Fish Proc, Nanchang 330022, Jiangxi, Peoples R China;corresponding author), Guizhou Inst Technol, Coll Food & Pharmaceut Engn, Guiyang, Guizhou, Peoples R China.|贵州理工学院食品药品制造工程学院;贵州理工学院;

年份：2024

卷号：8

外文期刊名：CURRENT RESEARCH IN FOOD SCIENCE

收录：;Scopus(收录号：2-s2.0-85186494225);WOS:【SCI-EXPANDED(收录号:WOS:001201821100001)】；

基金：This study was financially supported by the National Natural Science Foundation of China [No.32360552, 32260641, 32260597] ; the Science and Technology Project of Guizhou Province, China (ZK [2022] 360) ; the Key Project of Natural Science Foundation of Guizhou Province (KY [2022] 036) ; the Open Project Program of National R & D Center for Freshwater Fish Processing, Jiangxi Normal University (No. NC2FP-KF- 202302) .

语种：英文

外文关键词：Edible films; Substrate ingredients; Functional ingredients; Interactions

摘要：Traditional food packaging has problems such as nondegradable and poor food safety. Edible films play an important role in food packaging, transportation and storage, having become a focus of research due to their low cost, renewable, degradable, safe and non-toxic characteristics. According to the different materials of edible films substrate, edible films are usually categorized into proteins, polysaccharides and composite edible films. Functional properties of edible films prepared from different substrate materials also vary, single substrate edible films are defective in some aspects. Functional ingredients such as proteins, polysaccharides, essential oils, natural products, nanomaterials, emulsifiers, and so on are commonly added to edible films to improve their functional properties, extend the shelf life of foods, improve the preservation of sensory properties of foods, and make them widely used in the field of food preservation. This paper introduced the classification, characteristics, and modification methods of common edible films, discussed the interactions among the substrate ingredients of composite edible films, the influence of functional ingredients on the properties of edible films, and the effects of modified edible films on the quality of food, aiming to provide new research ideas for the wide application and further study of edible films.