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JOURNAL OF MECHANICAL ENGINEERING  > 2023  >  44(10): 436-443.
WANG Rongcan, WANG Xinyi, QU Zhengyi, et al. Application of Nanomaterials in Preservation of Ginseng, Vegetable and Fruit[J]. Science and Technology of Food Industry, 2023, 44(10): 436−443. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022080043
Citation: WANG Rongcan, WANG Xinyi, QU Zhengyi, et al. Application of Nanomaterials in Preservation of Ginseng, Vegetable and Fruit[J]. Science and Technology of Food Industry, 2023, 44(10): 436−443. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022080043
shu

Application of Nanomaterials in Preservation of Ginseng, Vegetable and Fruit

doi: 10.13386/j.issn1002-0306.2022080043
  • 1.

    Institute of Special Animal and Plant Sciences of Chinese Academy of Agricultural Sciences, Changchun 130112, China

  • 2.

    Jilin Provincial Key Laboratory of Traditional Chinese Medicinal Materials Cultivation and Propagation, Changchun 130112, China

  • 3.

    Basic Aviation College, Air Force Aviation University, Changchun 130041, China

  • Received Date: 08 Aug 2022
  • Issue Publish Date: 15 May 2023
    Abstract
  • Nanomaterials have developed rapidly in recent years and have been widely used in the preservation of foods such as fruit and vegetable because of their easy processing, toughness, ability to adsorb and strong antibacterial activity. This paper reviews the preparation and characteristics of nano materials, the preservation of ginseng, vegetable and fruit by nano-coating and nano-packaging materials. By comparing with ordinary preservation materials, the strong antibacterial activity, high antioxidant activity, high vitamin C and chlorophyll retention, low weight loss rate, green environment, easy degradation and inhibition of lignification deterioration of nano-coated film preservation materials and nano-packaging preservation materials are highlighted. The advantages of nano-packaging preservation materials can reduce the rate of food spoilage and prolong the shelf life of food by forming an environment with high CO2, high humidity and low O2, which weakens respiration. In addition, nano-preservation materials have problems such as nano-migration and cytotoxicity, and the evaluation of the safety performance of nanomaterials should be strengthened in the future. This paper provides scientific and technological support for the application of nanomaterials in the preservation of ginseng and other food.

     

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