与食品包装相关的塑料的大量使用是世界各地政府机构的主要关注点,这些机构正在制定旨在减少塑料的新政策并开发创新和可生物降解的食品包装材料。水凝胶由三维交联的聚合物链组成,能够与食品相互作用并保持大量的水,具有高延展性和生物相容性,促进了它们在食品工业中的应用,因为它们可以控制食品产生的水分流失、蒸腾作用,并且可以甚至减少抗菌素的生长。然而,在水凝胶的重要性下,新的研究视野正在作为食品包装展开。基于蛋白质、多糖、脂质和其他可生物降解的聚合物作为食品包装的可持续材料已经过审查。此外,人们对它们与酚类化合物等生物活性化合物的功能化产生了特别的兴趣。将它们掺入水凝胶的配方中似乎可以改善所获得薄膜的机械、抗氧化和抗菌性能,并延长食品的保质期。最后,本综述汇总了天然水凝胶在食品中的最新应用。尽管目前的研究仍处于起步阶段,但迄今为止取得的成果是有希望的,并且代表了一种有趣的、创新的和可持续的塑料材料替代品,以延长食品的保质期。人们对它们与酚类化合物等生物活性化合物的功能化产生了特别的兴趣。将它们掺入水凝胶的配方中似乎可以改善所获得薄膜的机械、抗氧化和抗菌性能,并延长食品的保质期。最后,本综述汇总了天然水凝胶在食品中的最新应用。尽管目前的研究仍处于起步阶段,但迄今为止取得的成果是有希望的,并且代表了一种有趣的、创新的和可持续的塑料材料替代品,以延长食品的保质期。人们对它们与酚类化合物等生物活性化合物的功能化产生了特别的兴趣。将它们掺入水凝胶的配方中似乎可以改善所获得薄膜的机械、抗氧化和抗菌性能,并延长食品的保质期。最后,本综述汇总了天然水凝胶在食品中的最新应用。尽管目前的研究仍处于起步阶段,但迄今为止取得的成果是有希望的,并且代表了一种有趣的、创新的和可持续的塑料材料替代品,以延长食品的保质期。以及延长食品的保质期。最后,本综述汇总了天然水凝胶在食品中的最新应用。尽管目前的研究仍处于起步阶段,但迄今为止取得的成果是有希望的,并且代表了一种有趣的、创新的和可持续的塑料材料替代品,以延长食品的保质期。以及延长食品的保质期。最后,本综述汇总了天然水凝胶在食品中的最新应用。尽管目前的研究仍处于起步阶段,但迄今为止取得的成果是有希望的,并且代表了一种有趣的、创新的和可持续的塑料材料替代品,以延长食品的保质期。
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Comprehensive review of natural based hydrogels as an upcoming trend for food packing
The overwhelming use of plastic related to food packing is a major concern for governmental institutions around the world that are developing new policies aimed at reducing it and developing innovative and biodegradable food packaging materials. Hydrogels are composed of three-dimensionally cross-linked polymer chains capable of interacting and holding large amounts of water with high malleability and biocompatibility with foodstuff, prompting their application in the food industry as they can control moisture loss, transpiration produced by the food and can even reduce antimicrobial growth. However, under the significance of hydrogels, fresh research horizons are being unfolded as food packaging. The current status of the use of natural hydrogels based on proteins, polysaccharides, lipids and other biodegradable polymers as sustainable materials for food packaging has been reviewed. Moreover, special interest has been paid on their functionalization with bioactive compounds such as phenolic compounds. Their incorporations into hydrogel's formulation seem to improve the mechanical, antioxidant and antimicrobial properties of the films obtained, as well as extent the shelf-life of foodstuff. Finally, the recent applications of natural-based hydrogels in foodstuff have been compiled in this review. Although current research is still in its infancy, the outcomes obtained so far are promising and represent an interesting, innovative, and sustainable alternative to plastic materials in order to extend shelf-life of food products.