纳米抗菌纤维的静电纺丝制备技术及其抗菌活性研究进展

Food safety and spoilage issues caused by microbial contamination of food are difficult problems in the food industry. How to extend the shelf life of food without changing its quality and taste is a key research focus in food processing technology. Some currently reported antimicrobial substances, such as nano-metal particles, antimicrobial peptides and plant extracts, etc., have good antimicrobial activity and can kill a large number of pathogenic bacteria at relatively low concentrations. If they are prepared into food packaging materials by appropriate methods, their application range will be increased. Electrospinning technology has the advantages of mild reaction conditions and high encapsulation efficiency, and can better maintain the antimicrobial activity of antimicrobial substances, etc., resulting in an increasing number of application studies in the food industry. This article introduces the principle of electrospinning technology and the influence of spinning conditions on the morphology of nanofibers, elaborates on the preparation methods, antibacterial effects and mechanisms as well as the application status of different antibacterial fiber membranes, and provides a reference for the industrial preparation and application of electrospinning antibacterial materials.

食品微生物污染导致的食品安全和腐败问题是食品工业的难题。如何在不改变食品质量及口感的情况下延长食品保质期是食品加工技术的研究重点。目前报道的一些抗菌物质,如纳米金属粒子、抗菌肽和植物提取物等,具有良好的抗菌活性,在较低浓度下就可杀死大量的致病菌,若采用合适的方法将其制备成食品包装材料则会增加其应用范围。静电纺丝技术反应条件温和,包封效率高,可以更好地保持抗菌物质的抗菌活性等优点,使其在食品工业的应用研究日益增多。本文介绍静电纺丝技术的原理以及纺丝条件对纳米纤维形态的影响,阐述不同抗菌纤维膜的制备方式、抗菌效果和机制以及应用现状,为静电纺丝抗菌材料的工业化制备和应用提供参考。