抗菌水凝胶在食品领域的研究进展

郑雅露; 朱圣羽; 熊晓辉; 薛峰; 李晨

doi:10.13386/j.issn1002-0306.2022060287

抗菌水凝胶在食品领域的研究进展

doi: 10.13386/j.issn1002-0306.2022060287

郑雅露^1,,
朱圣羽¹,
熊晓辉¹,
薛峰²,
李晨^1,*, ,

1.
南京工业大学食品与轻工学院，江苏南京 211816
2.
南京中医药大学药学院，江苏南京 210023

基金项目: 江苏省农业科技自主创新资金项目[CX(21)3110]。

详细信息

作者简介:
郑雅露（1998−），女，硕士研究生，研究方向：食品生物技术，E-mail：202161218151@njtech.edu.cn

通讯作者:
李晨（1987−），女，博士，副教授，研究方向：食品生物技术，E-mail：lichenfs@njtech.edu.cn

中图分类号: TS201.2
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- 文章访问数: 68
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- 被引次数: 0
出版历程
- 收稿日期: 2022-06-29
- 刊出日期: 2023-05-01

Research Progress of Antibacterial Hydrogels in the Food Field

1.
College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
2.
School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China

摘要

摘要: 水凝胶是由亲水性三维网络结构组成的一种高分子材料，可以迅速吸水溶胀并保持溶胀状态，避免大量水流失。它能够提供足够的容量来容纳各种材料，包括小分子、聚合物和颗粒等，其中表现出抗菌性能的被称为抗菌水凝胶。抗菌水凝胶已被广泛应用于生物医学、纺织、化工、农业以及组织工程等多个领域。其在食品包装、食品质量指示以及食品保鲜等方面有很大的应用潜力却没有引起人们足够的重视。据活性成分的类型，抗菌水凝胶可分为3类：天然高分子抗菌水凝胶；载有无机/有机抗菌物质的水凝胶；载有光激活或光响应材料的水凝胶。本综述分别阐述了这3类抗菌水凝胶的抗菌机理及其应用现状，以期为抗菌水凝胶在食品领域上发挥抗菌功效的应用提供更广阔的思路。
- 水凝胶 /
- 抑菌 /
- 抗菌机理 /
- 食品包装 /
- 食品保鲜
Abstract: Hydrogel is a polymer material composed of a hydrophilic three-dimensional network structure, which can quickly absorb water, swell, and maintain the swollen state to avoid significant water loss. It can provide sufficient capacity to accommodate a variety of materials, including small molecules, polymers and particles, among which, those that exhibit antibacterial properties are called antibacterial hydrogels. Antibacterial hydrogels have been widely used in many fields, such as biomedicine, textile, chemical industry, agriculture, and tissue engineering. They have great application potential in food packaging, food quality indication, and food preservation, but have not attracted enough attention. According to the type of active ingredients, antibacterial hydrogels can be divided into three categories: Natural polymer antibacterial hydrogel, hydrogels loaded with inorganic/organic antibacterial substances, and antibacterial hydrogels containing light-activated or light-responsive materials. This review expounds on the antibacterial mechanism and application status of these three types of antibacterial hydrogels, in order to provide a broader idea for the application of hydrogels in the field of food to exert its antibacterial effect.
- hydrogel /
- bacteriostasis /
- antibacterial mechanism /
- food packaging /
- food preservation

HTML全文

图 1 水凝胶交联方式示意图

注：a：物理交联；b：化学交联（红点为共价键）。

Figure 1. Schematic diagram of hydrogel crosslinking

下载: 全尺寸图片幻灯片

图 2 天然高分子多糖基抗菌水凝胶的抗菌机理^[33]

Figure 2. Antibacterial mechanism of natural polymer polysaccharide-based antibacterial hydrogels^[33]

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图 3 无机抗菌剂的抗菌机理^[43]

Figure 3. Antibacterial mechanisms of inorganic antibacterial agents^[43]

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图 4 有机抗菌剂的抗菌机理^[47]

Figure 4. Antibacterial mechanisms of organic antibacterial agents^[47]

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图 5 基于PTT（a）和PDT（b）抗菌水凝胶的机理^[52-54]

Figure 5. Mechanism of antibacterial hydrogels based on PTT (a) and PDT (b)^[52-54]

下载: 全尺寸图片幻灯片

图 6 智能食品包装系统在不同食品基质中的潜在应用

Figure 6. Potential applications of smart food packaging systems in different food matrices

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表 1 抗菌水凝胶的分类及其优缺点

Table 1. Classification, advantages and disadvantages of antibacterial hydrogels

分类	常见材料	优点	缺点	文献
天然高分子抗菌水凝胶	纤维素基、壳聚糖基和淀粉基等	生物相容性好、安全无毒	耐热性差、抗菌时间短	[28]
载有无机/有机抗菌物质的水凝胶	金属离子及其氧化物/季铵盐等	无耐药性、广谱抗菌/来源丰富、杀菌力强	成本高、污染环境/有耐药性、有毒	[30]
载有光激活或光响应材料的抗菌水凝胶	金属纳米材料、光敏剂、光热剂等	杀菌时间短、效果好	需借助外源性抗菌技术	[31]

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