摘要
海藻酸钠是一种天然多糖,凭借其优异的理化特性,在食品材料领域应用广泛。本文系统梳理了近五年来海藻酸钠的研究进展,重点阐述了其在食品包装与保鲜、食品质构改良与稳定、功能成分包埋与递送中的应用,旨在为相关领域的科学研究与产业化应用提供理论依据和实践参考。
Sodium alginate,a natural polysaccharide,is widely used in food materials due to its excellent physicochemical properties.This paper systematically reviews the research progress on sodium alginate over the past five years,focusing on its applications in food packaging and preservation,food texture modification and stabilization,and the encapsulation and delivery of functional components.The aim is to provide a theoretical basis and practical reference for scientific research and industrial applications in related fields.
作者
贺春波
朱建涛
王金华
王丹
周开文
罗鑫
He Chunbo;Zhu Jiantao;Wang Jinhua;Wang Dan;Zhou Kaiwen;Luo Xin(School of Pharmacy,Dezhou University,Dezhou 253023;Shandong Engineering Research Center of Novel Pharmaceutical Excipients,Sustained and Controlled Release Preparations,Dezhou 253023;Medical School of Health,Dezhou University,Dezhou 253023;Institute of Biophysics,Dezhou University,Dezhou 253023)
出处
《粮食与食品工业》
2026年第1期51-56,共6页
Cereal & Food Industry
基金
山东省自然科学基金资助项目(ZR2023QH304)
德州学院科学研究基金项目(2021xjrc212)。
关键词
海藻酸钠
食品保鲜
食品包装
质构调控
包埋递送
sodium alginate
food preservation
food packaging
texture regulation
encapsulation and delivery
