Repair mechanism and application of self-healing materials for food preservation.

Food packaging coating food preservation food preservation film self-healing materials self-repair mechanism

Journal

Critical reviews in food science and nutrition
ISSN: 1549-7852
Titre abrégé: Crit Rev Food Sci Nutr
Pays: United States
ID NLM: 8914818

Informations de publication

Date de publication:
10 Jul 2023
Historique:
medline: 10 7 2023
pubmed: 10 7 2023
entrez: 10 7 2023
Statut: aheadofprint

Résumé

The traditional packaging concept has reached its limits when it comes to ensuring the quality of food and extending its shelf life. Compared to traditional packaging materials, food packaging with self-healing function is becoming more and more popular. This is because they can automatically repair the damaged area, restore the original properties and prevent the decline of food quality and loss of nutrients. Materials based on various self-healing mechanisms have been developed and used on a laboratory scale in the form of coatings and films for food packaging. However, more efforts are needed for the commercial application of these new self-healing packaging materials. Understanding the self-healing mechanism of these packaging materials is very important for their commercial application. This article first discusses the self-healing mechanism of different packaging materials and compares the self-healing efficiency of self-healing materials under different conditions. Then, the application potential of self-healing coatings and films in the food industry is systematically analyzed. Finally, we give an outlook on the application of self-healing materials in the field of food packaging.

Identifiants

pubmed: 37427571
doi: 10.1080/10408398.2023.2232877
doi:

Types de publication

Journal Article Review

Langues

eng

Sous-ensembles de citation

IM

Pagination

1-11

Auteurs

Jindi Wang (J)

Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China.
Qingdao Special Food Research Institute, Qingdao, People's Republic of China.
Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Qingdao, People's Republic of China.

Qingchao Gao (Q)

Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China.
Qingdao Special Food Research Institute, Qingdao, People's Republic of China.
Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Qingdao, People's Republic of China.

Fangyuan Zhao (F)

Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China.
Qingdao Special Food Research Institute, Qingdao, People's Republic of China.
Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Qingdao, People's Republic of China.

Jian Ju (J)

Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China.
Qingdao Special Food Research Institute, Qingdao, People's Republic of China.
Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Qingdao, People's Republic of China.

Classifications MeSH