纳米纤维素在食品保鲜中的应用研究进展

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关键词：食品保鲜；纳米纤维素；食品包装；抗菌性能；货架期 中图分类号：TS75 文献标识码：A DOI： 10.11980/j.issn.0254-508X.2025.10.018

Research Progresson the ApplicationofNanocellulose in FoodPreservation

LIU Quanxin 1，2 CHENJinghuan124.*SUYanqun12LIU Jingang12XIAO Guihua1.2.3*JIANG Xiaoyal.2.3 CHEN Xuefeng1，2.3ZHAO Ta01.2.3

（1.ChinaNatiolulpndprResechstituteCo，dejing，；NtioalEnnerigLaborlpdeing，；3.SinolightSpecialtyFberroductsCo，d.ngfang，HebeiProvince，5oo；4.LabofturalMaterialsToog Akademi University，Turku，Finland，） （ * E-mail ： jinghuanchen@126.com；406995655@qq.com）

Abstract： Nanocellulose can inhibit foodborne pathogens （such as Salmonella and E .coli）and spoilage bacteria （such as Pseudomonas and lacticacidbacteayloingfutioalontslielateialldalparties，clsuigfodtyO hand，itsouadgodateropellddatistusddiftsei taminsinfood.Tisprovideschemical/physicalpreservationfunctions，maintainingstablefoodqualityTogether，thesesyegisticaly achievethpreservationgoalsof“extendingshelflifeandmaintainingfodquality.”Tispapersystematicallyeviewedtemechanismand researchprogressofnolloseinfodpreseatiofocusingonitsalatioexaplesaddvantages infodpackaging，nicoaland anticorrosion （Nanocellulose compounded with silver ions had aninhibition rate of 98% against E .coliand more than 95% against Staphylocouseus）sellseteditelffofodtailtokedadtitueveoda lenges，providing theoretical referencesand technical support for the relevant research and industrial applications.

Key words： food preservation；nanocellulose；food packaging; antimicrobial properties；shelf life

随着科技进步和人民生活水平的不断提高，食品工业加速发展，消费者对食品质量与安全的关注日益增强2]。（剩余24398字）