文献类型： 外文期刊
作者： Ying, Qingfang 1 ; Zhan, Shengnan 1 ; Yu, Haixia 2 ; Li, Jihua 3 ; Jia, Ru 1 ; Wei, Huamao 1 ; Roura, Eugeni 4 ; Tan, Xinle 4 ; Qiao, Zhaohui 1 ; Huang, Tao 1 ;
作者机构： 1.Ningbo Univ, Zhejiang Malaysia Joint Res Lab Agr Prod Proc & Nu, Ningbo, Peoples R China
2.Zhejiang Univ, Ocean Res Ctr Zhoushan, Zhoushan, Peoples R China
3.Chinese Acad Trop Agr Sci, Agr Prod Proc Res Inst, Key Lab Trop Crop Prod Proc, Minist Agr & Rural Affairs, Zhanjiang, Peoples R China
4.Univ Queensland, Ctr Anim Sci, Queensland Alliance Agr & Food Innovat, Brisbane, Australia
5.Juxiangyuan Hlth Food Zhongshan Co Ltd, Zhongshan, Peoples R China
关键词： Gelatin; smart film; edible coating; gelatin hydrolysate; preservation efficiency
期刊名称：CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION （ 影响因子：10.2； 五年影响因子：11.8 ）
ISSN： 1040-8398
年卷期： 2024 年
页码：
收录情况： SCI
摘要： Gelatin has played a great potential in food preservation because of its low price and superior film forming characteristics. This review provides a comprehensive overview of the latest research progress and application of gelatin preservation technologies (film, coating, antifreeze peptide, etc.), discussing their preservation mechanisms and efficiency through the viewpoints of quality and shelf life of animal and aquatic products as well as fruits and vegetables. It showed that bioactive and intelligent gelatin-based films exhibit antibacterial, antioxidant, water resistance and pH responsive properties, making them excellent for food preservation. In addition, pH responsive properties of films also intuitively reflect the freshness of food by color. Similarly, gelatin and its hydrolysate can be widely used in antifreeze peptides to reduce the mass loss of food during freezing and extend the shelf life of frozen food. However, extensive works are still required to extend their commercial application values.
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