Пленки из хитозана: модификация, применение и функционализация электрохимически активированным водным раствором

Введение: Пролонгация срока хранения пищевых продуктов является актуальным вопросом индустрии питания. В данном обзоре предметного поля проанализированы научные источники опубликованных работ о способах изменения свойств полисахаридов (с 2013 по 2023 г.) с тем, чтобы использовать их в области производства упаковки для пищевых продуктов.

Цель: Целью работы является анализ методов модификации полисахаридов, создание биоразлагаемых защитных пленок, применение таких плёнок, в том числе в сочетании с обработкой их поверхности электрохимически активированным водным раствором (ЭХАР).

Материалы и методы: В обзор включены научные публикации российских и зарубежных авторов по вопросам пролонгации сроков хранения продуктов питания с помощью биоразлагаемых защитных пленок из хитозана. В работе систематизированы статьи, которые опубликованы в 2013–2023 годах в изданиях, включенных в базы данных Scopus и РИНЦ.

Результаты: Рассмотрены методы направленного изменения свойств полисахаридов, новые виды плёнок на основе хитозана с добавлением различных компонентов, а также результаты обработки поверхности пленки электрохимически активированным водным раствором. Настоящий обзор будет полезен при разработке способов хранения пищевых продуктов, используя упаковки на основе модифицированных полисахаридов в сочетании с другими средствами защиты.

Выводы: В обзоре систематизированы материалы, опубликованные за последние 10 лет, которые нацелены на разработку способов улучшения свойств пленок на основе полисахаридов. Анализ полученных результатов показывает, что хитозан уже используют для изготовления безопасной и биоразлагаемой упаковки. Такая упаковка становится значительно эффективнее при сочетанном воздействии физических или химически средств обеззараживания поверхности пищевых продуктов. В их ряду, пожалуй, наиболее перспективной является дополнительная обработка метастабильной фракцией ЭХАР, что одновременно обеззараживает поверхность пищевых продуктов и пролонгирует сроки их годности, не влияя при этом на качество и органолептические показатели.

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