壳聚糖在智能包装应用方面的研究进展:文献综述。

Dahlang Tahir, Inayatul Mutmainna, Heryanto Heryanto, Paulus Lobo Gareso, Sri Suryani, Bualkar Abdullah
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Chitosan research progress for smart packaging applications: a literature review

The environmental crisis was brought on by composites made of synthetic materials that are not biodegradable. Eco-friendly replacement materials for non-biodegradable composites is biodegradable composites. The poisonous remnants are avoided because of how the environment breaks them down. Biodegradable polymers are quickly broken down by bacterial breakdown. Smart packaging has been created to enable consumers to comprehend food conditions in real-time due to the growth of new technologies and consumer desire for wholesome and safe foods. This review highlights and discusses the development, type, and direction of research progress of chitosan research in the application of smart packaging, using bibliometric analysis with time intervals from 2006 to 2023. In 2006, this research began to be developed with India, China, the United States, Iran, and Egypt as the five most influential countries. From the results of keyword analysis, it was found that in addition to studying the general characteristics of smart packaging, there are currently many developments related to smart packaging materials and the effect of adding other materials to the film. The keyword analysis also revealed the current trends and future directions of chitosan research in smart packaging applications, providing valuable insights for researchers and professionals.

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期刊介绍: The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.
期刊最新文献
Current trends in the determination of microbiological indicators of dairy products Advances in cheese safety and quality: harnessing irradiation technologies for enhanced preservation Optimizing protein quality and bioactive peptide production in almond-based dairy alternatives through lactic acid fermentation and enzyme-assisted hydrolysis for cardiovascular health benefits Nano-edible coatings for quality enhancement and shelf-life extension of fruits and vegetables Chitosan research progress for smart packaging applications: a literature review
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