| 1,722 | 0 | 67 |
| 下载次数 | 被引频次 | 阅读次数 |
我国果蔬种植面积与产量均居世界首位，但由于贮藏物流保鲜技术尚不完善，每年果蔬采后损失严重．涂膜保鲜技术因原料绿色、成本低廉及操作简便，已成为果蔬保鲜领域的重要发展方向．壳聚糖作为一种天然可食性高分子多糖，具备安全无毒和良好成膜性，其形成的半透性薄膜可有效减少果蔬水分流失、抑制微生物侵染，从而延长保鲜期．本文系统梳理了直接涂覆、溶液浇铸、挤出成型及静电纺丝4种壳聚糖复合膜制备方法的工艺特点与应用场景，总结了单一壳聚糖涂层及其与有机酸、植物多酚、植物精油、纳米材料及有机高分子材料复合的涂层在果蔬保鲜中的应用效果与机理．最后，针对当前研究中存在的材料协同性不足、工艺标准化缺失等问题进行了分析，并对分子设计改性、智能响应涂层等未来发展方向进行了展望，以期为壳聚糖涂层在果蔬保鲜领域的深入研究与应用提供参考．
Abstract：China leads the world in the cultivation area and total output of fruits and vegetables.However,substantial postharvest losses occur annually due to limitations in preservation technologies during storage and transportation.Coating preservation has gained increasing attention as a promising strategy,owing to its use of eco-friendly materials,cost-effectiveness,and operational simplicity. Chitosan,a natural edible polysaccharide,is non-toxic and possesses superior film-forming properties. When applied as a coating,a semi-permeable film can be formed,which effectively reduces moisture loss,inhibits microbial growth,and extends the shelf life of produce.This review systematically categorizes and examines four principal methods for preparing chitosan-based composite films,namely direct coating,solution casting,extrusion molding,and electrospinning,with their technical characteristics and practical applicability highlighted.Furthermore,the preservation effects and underlying mechanisms of both pure chitosan coatings and chitosan-based composite coatings,incorporated with organic acids,plant polyphenols,essential oils,nanomaterials,or synthetic polymers,are comprehensively summarized.Finally,the current research challenges,such as insufficient material synergy and lack of standardized processes,are identified,and potential future directions including molecular-level modification and the development of intelligent responsive coatings are proposed.By integrating existing knowledge and highlighting emerging trends,this review is expected to provide a theoretical foundation and practical insights for further research and application of chitosan-based coatings in postharvest preservation.
[1]OTONI C G,AVENA-BUSTILLOS R J,AZEREDO H M C,et al.Recent advances on edible films based on fruits and vegetables—a review[J].Comprehensive Reviews in Food Science and Food Safety,2017,16(5):1151-1169.
[2]ATARIAN M,RAJAEI A,TABATABAEI M,et al.Formulation of pickering sunflower oil-in-water emulsion stabilized by chitosan-stearic acid nanogel and studying its oxidative stability[J].Carbohydrate Polymers,2019,210:47-55.
[3]BOROUMAND H,BADIE F,MAZAHERI S,et al.Chitosan-based nanoparticles against viral infections[J].Frontiers in Cellular and Infection Microbiology,2021,11:643953.
[4]LI M F,HE Z Y,LI G Y,et al.The formation and characterization of antioxidant pickering emulsions:effect of the interactions between gliadin and chitosan[J].Food Hydrocolloids,2019,90:482-489.
[5]MENG W,SUN H,MU T H,et al.Exploring pickering emulsions stabilized by chitosan and multiple seaweed polyphenols for an efficient protection and delivery of β-carotene[J].ACS Food Science&Technology,2024,4(5):1287-1300.
[6]WANG X Y,HEUZEY M C.Pickering emulsion gels based on insoluble chitosan/gelatin electrostatic complexes[J].RSC Advances,2016,6(92):89776-89784.
[7]SHARKAWY A,BARREIRO M F,RODRIGUES A E.Chitosan-based Pickering emulsions and their applications:a review[J].Carbohydrate Polymers,2020,250:116885.
[8]ZHANG W,HADIDI M,KARACA A C,et al.Chitosan-grafted phenolic acids as an efficient biopolymer for food packaging films/coatings[J].Carbohydrate Polymers,2023,314:120901.
[9]CUI F,ZHAO S,GUAN X,et al.Polysaccharide-based pickering emulsions:formation,stabilization and applications[J].Food Hydrocolloids,2021,119:106812.
[10]KHANZADA B,AKHTAR N,UL HAQ I,et al.Polyphenol assisted nano-reinforced chitosan films with antioxidant and antimicrobial properties[J].Food Hydrocolloids,2024,153:110010.
[11]XING Y,LI W,WANG Q,et al.Antimicrobial nanoparticles incorporated in edible coatings and films for the preservation of fruits and vegetables[J].Molecules,2019,24(9):1695.
[12]WANG H,QIAN J,DING F.Emerging chitosan-based films for food packaging applications[J].Journal of Agriculture and Food Chemistry,2018,66(2):395-413.
[13]SHAH S,HASHMI M S,QAZI I M,et al.Pre-storage chitosan-thyme oil coating control anthracnose in mango fruit[J].Scientia Horticulturae,2021,284:110139.
[14]YANG Z,GUAN C,ZHOU C,et al.Amphiphilic chitosan/carboxymethyl gellan gum composite films enriched with mustard essential oil for mango preservation[J].Carbohydrate Polymers,2023,300:120290.
[15]ROY S,ZHAI L,KIM H C,et al.Tannic-acid-cross-linked and TiO2-nanoparticle-reinforced chitosan-based nanocomposite film[J].Polymers,2021,13(2):228.
[16]RODRIGUEZ L J H,TADINI C C,GASTALDI E.New strategies to fabricate starch/chitosan-based composites by extrusion[J].Journal of Food Engineering,2021,290:110224.
[17]ZHAI X,WANG W,ZHANG H,et al.Effects of high starch content on the physicochemical properties of starch/PBAT nanocomposite films prepared by extrusion blowing[J].Carbohydrate Polymers,2020,239:116231.
[18]TOPUZ F,UYAR T.Antioxidant,antibacterial and antifungal electrospun nanofibers for food packaging applications[J].Food Research International,2020,130:108927.
[19]ZHANG C,LI Y,WANG P,et al.Electrospinning of nanofibers:potentials and perspectives for active food packaging[J].Comprehensive Reviews in Food Science and Food Safety,2020,19(2):479-502.
[20]JIANG X,LIN H,SHI J,et al.Effects of a novel chitosan formulation treatment on quality attributes and storage behavior of harvested litchi fruit[J].Food Chemistry,2018,252:134-141.
[21]BATISTA SILVA W,COSME SILVA G M,SANTANA D B,et al.Chitosan delays ripening and ROS production in guava(psidium guajava L.)fruit[J].Food Chemistry,2018,242:232-238.
[22]ZHANG W,ZHAO H,ZHANG J,et al.Different molecular weights chitosan coatings delay the senescence of postharvest nectarine fruit in relation to changes of redox state and respiratory pathway metabolism[J].Food Chemistry,2019,289:160-168.
[23]纪颖，林河通，蒋璇靓，等．壳聚糖处理对采后建阳桔柚果实品质和贮藏特性的影响[J]．热带作物学报，2019,40(4):758-765.
[24]JIANG Y,YU L,HU Y,et al.Electrostatic spraying of chitosan coating with different deacetylation degree for strawberry preservation[J].International Journal of Biological Macromolecules,2019,139:1232-1238.
[25]ZHANG Y,ZHANG M,YANG H.Postharvest chitosan-g-salicylic acid application alleviates chilling injury and preserves cucumber fruit quality during cold storage[J].Food Chemistry,2015,174:558-563.
[26]陈超，庞林江．壳聚糖-植酸复合涂膜对黄岩蜜橘保鲜效果的影响[J]．包装工程，2020,41(9):36-43.
[27]JIAO W,SHU C,LI X,et al.Preparation of a chitosan-chlorogenic acid conjugate and its application as edible coating in postharvest preservation of peach fruit[J].Postharvest Biology and Technology,2019,154:129-136.
[28]SHI Z,YANG H,JIAO J,et al.Effects of graft copolymer of chitosan and salicylic acid on reducing rot of postharvest fruit and retarding cell wall degradation in grapefruit during storage[J].Food Chemistry,2019,283:92-100.
[29]ZHOU Y,HU L,CHEN Y,et al.The combined effect of ascorbic acid and chitosan coating on postharvest quality and cell wall metabolism of papaya fruits[J].LWT,2022,171:114134.
[30]ZHU F.Polysaccharide based films and coatings for food packaging:effect of added polyphenols[J].Food Chemistry,2021,359:129871.
[31]WANG L,DONG Y,MEN H,et al.Preparation and characterization of active films based on chitosan incorporated tea polyphenols[J].Food Hydrocolloids,2013,32(1):35-41.
[32]RIAZ A,LEI S,AKHTAR H M S,et al.Preparation and characterization of chitosan-based antimicrobial active food packaging film incorporated with apple peel polyphenols[J].International Journal of Biological Macromolecules,2018,114:547-555.
[33]ZHANG X,LIU J,YONG H,et al.Development of antioxidant and antimicrobial packaging films based on chitosan and mangosteen(Garcinia mangostana L.)rind powder[J].International Journal of Biological Macromolecules,2020,145:1129-1139.
[34]ALVES G A C,LIMA M C,RIMA DE OLIVEIRA K A,et al.Coatings with chitosan and phenolic-rich extract from acerola(Malpighia emarginata DC)or jabuticaba(Plinia jaboticaba(vell.)berg)processing by-product to control rot caused by lasiodiplodia spp.in papaya(Carica papaya L.)fruit[J].International Journal of Food Microbiology,2020,331:108694.
[35]KOOSHA M,HAMEDI S.Intelligent chitosan/PVA nanocomposite films containing black carrot anthocyanin and bentonite nanoclays with improved mechanical,thermal and antibacterial properties[J].Progress in Organic Coatings,2019,127:338-347.
[36]XU Z,WANG X,LIANG H,et al.Development of cinnamon essential oil-loaded pickering emulsions stabilized by chitosan/gelatin nanoparticles with enhanced antibacterial and antibiofilm actives[J].Collagen and Leather,2025,7(1):2.
[37]LIU Z,WANG S,LIANG H,et al.A review of advancements in chitosan-essential oil composite films:better and sustainable food preservation with biodegradable packaging[J].International Journal of Biological Macromolecules,2024,274:133242.
[38]王和涛．丁香精油与壳聚糖涂膜对蓝莓的保鲜效果[J]．食品工业，2019,40(11):203-206.
[39]张轶斌，贾晓昱．壳聚糖姜精油复合保鲜剂对甜椒贮藏品质的影响[J]．食品与发酵工业，2019,45(22):228-232.
[40]MOHAMMADI A,HASHEMI M,HOSSEINI S M.Integration between chitosan and zataria multiflora or cinnamomum zeylanicum essential oil for controlling phytophthora drechsleri,the causal agent of cucumber fruit rot[J].LWT,2016,65:349-356.
[41]杨震宇，文卓琼，谢川，等．壳聚糖-肉桂精油复合膜对鲜切雪莲果保鲜效果的影响[J]．粮食与油脂，2019,32(6):50-52.
[42]葛水莲，陈建中，李丹花，等．壳聚糖太行菊精油涂膜对圣女果保鲜效果研究[J]．食品科技，2017,42(2):33-37.
[43]PERALTA-RUIZ Y,GRANDE TOVAR C,SINNING-MANGONEZ A,et al.Colletotrichum gloesporioides inhibition using chitosan-ruta graveolens l essential oil coatings:studies in vitro and in situ on carica papaya fruit[J].International Journal of Food Microbiology,2020,326:108649.
[44]YANG L,ZHOU C,LIU Y,et al.Enhanced mechanical properties and antibacterial activities of chitosan films through incorporating zein-gallic acid conjugate stabilized cinnamon essential oil pickering emulsion[J].International Journal of Biological Macromolecules,2024,258:128933.
[45]SHEN Y,NI Z J,THAKUR K,et al.Preparation and characterization of clove essential oil loaded nanoemulsion and pickering emulsion activated pullulan-gelatin based edible film[J].International Journal of Biological Macromolecules,2021,181:528-539.
[46]ZHAO Q,FAN L,LI J,et al.Pickering emulsions stabilized by biopolymer-based nanoparticles or hybrid particles for the development of food packaging films:a review[J].Food Hydrocolloids,2024,146:109185.
[47]余易琳，徐丹，任丹，等．纳米纤维素/壳聚糖复合涂膜在红桔保鲜中的应用[J]．食品与发酵工业，2020,46(2):135-141.
[48]邢亚阁，刘茜，江雨若，等．壳聚糖/纳米TiO2复合涂膜抗菌及物理性能分析[J]．西华大学学报：自然科学版，2018,37(2):34-39.
[49]DONG W,SU J,CHEN Y,et al.Characterization and antioxidant properties of chitosan film incorporated with modified silica nanoparticles as an active food packaging[J].Food Chemistry,2022,373:131414.
[50]陈镠，余婷，王允祥，等．壳聚糖-纳米氧化锌复合涂膜对甜樱桃采后生理和贮藏品质的影响[J]．核农学报，2017,31(9):1767-1774.
[51]谭福能，金梦飞．羧甲基壳聚糖/海藻酸钠/纳米二氧化硅涂膜保鲜草莓[J]．食品工业，2020,41(2):155-158.
[52]梁宇杰，李双双，廖海艳，等．壳聚糖/明胶/纳米氧化锌复合膜的制备及其性能研究[J]．仲恺农业工程学院学报，2024,37(1):43-50.
[53]MA J,HUANG X,JIN L,et al.Effect of dialdehyde nanocellulose-tannin fillers on antioxidant,antibacterial,mechanical and barrier properties of chitosan films for cherry tomato preservation[J].Food Chemistry,2025,463:141274.
[54]LIANG F,LIU C,GENG J,et al.Chitosan–fucoidan encapsulating cinnamaldehyde composite coating films:preparation,pH-responsive release,antibacterial activity and preservation for litchi[J].Carbohydrate Polymers,2024,333:121968.
[55]王中伟，李云成，郑淼心，等．魔芋葡甘聚糖/壳聚糖复合涂膜对草莓采后贮藏品质的影响[J]．食品科技，2019,44(3):46-50.
[56]ZHOU W,HE Y,LIU F,et al.Carboxymethyl chitosan-pullulan edible films enriched with galangal essential oil:characterization and application in mango preservation[J].Carbohydrate Polymers,2021,256:117579.
[57]PAN Q,ZHOU C,YANG Z,et al.Preparation and characterization of functionalized chitosan/polyvinyl alcohol composite films incorporated with cinnamon essential oil as an active packaging material[J].International Journal of Biological Macromolecules,2023,235:123914.
[58]MIN T,ZHU Z,SUN X,et al.Highly efficient antifogging and antibacterial food packaging film fabricated by novel quaternary ammonium chitosan composite[J].Food Chemistry,2020,308:125682.
[59]郭浩麒，罗文翰，肖乃玉，等．半纤维素/壳聚糖/明胶绿色抗菌包装膜的制备与表征[J]．仲恺农业工程学院学报，2021,34(2):17-22.
[60]ZHANG W,KHAN A,EZATI P,et al.Advances in sustainable food packaging applications of chitosan/polyvinyl alcohol blend films[J].Food Chemistry,2024,443:138506.
[61]YAO Q bo,HUANG F,LU Y hui,et al.Polysaccharide-based food packaging and intelligent packaging applications:a comprehensive review[J].Trends in Food Science&Technology,2024,147:104390.
[62]WANG Z Q,CHEN H X,ZHANG Y C,et al.Tailoring functional chitosan films using deep eutectic solvents extracts of propolis for active food packaging[J].Food Hydrocolloids,2026,171:111822.
[63]UPADHYAY A,AGBESI P,ARAFAT K M Y,et al.Bio-based smart packaging:fundamentals and functions in sustainable food systems[J].Trends in Food Science&Technology,2024,145:104369.
[64]YANG F,LIU J,WANG N,et al.Preparation and characterization of curcumin succinyl-glucoside derivative chitosan composite film based on biotransformation and self-assembly technology[J].Food Hydrocolloids,2026,171:111815.
[65]SANI M A,KHEZERLOU A,TAVASSOLI M,et al.Development of sustainable UV-screening food packaging materials:A review of recent advances[J].Trends in Food Science&Technology,2024,145:104366.
基本信息:
中图分类号:TS255.3
引用信息:
[1]周闯,于丽娟,刘运浩,等.壳聚糖及其复合涂膜在果蔬保鲜中的研究进展[J].仲恺农业工程学院学报,2026,39(01):16-24.
基金信息:
国家重点研发计划(2024YFD1600302、2024YFD1600303); 云南省科技人才与平台计划(云南李普旺专家工作站：202405AF140 080); 海南省重点研发计划项目(ZDYF2023XDNY030); 海南省自然科学基金项目(323MS097); 中国热带农业科学院国家热带农业科学中心科技创新团队(1630062025016)