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Review Article

探索纳米技术在食品加工工业中用于控制食品添加剂及其生化机制的当前作用

卷 23, 期 5, 2022

发表于: 26 January, 2022

页: [513 - 539] 页: 27

弟呕挨: 10.2174/1389450123666211216150355

价格: $65

摘要

背景：随着几个世纪前食品添加剂的出现，人类已经找到了改善和保持实用安全性、增加食品的味道、颜色、质地、营养价值和外观的方法。自 19 世纪以来，当人们发现食品变质背后的科学时，食品保鲜中的食品添加剂在全球范围内不断增加，并以快速的速度与现代生活方式相适应。尽管食品添加剂被认为是有利于食品市场的，但其中一些被发现以惊人的速度与若干健康问题相关联。关于食品添加剂影响公众健康的机制的研究仍在继续。因此，已尝试通过开发可能传达食品添加剂新特性的技术来寻找补救措施，这些新特性只能提高食品质量而不会产生任何系统性副作用。因此，本综述重点关注纳米技术在纳米食品添加剂生产中的应用，并评估其在通过同时保持食品营养价值来减少健康相关危害方面的成功。方法：使用 PubMed、Science Direct、Scopus 和 Web of Science 等科学数据库进行了彻底的文献研究，以确定研究的设计，并检查每篇文章的引用情况并参考制定本综述文章。结论：纳米技术可应用于食品加工行业，控制食品添加剂的违规使用，从细胞和生理层面干预生化机制，保障食品安全。化学来源的纳米添加剂的前景可能有助于降低主要由于食品污染物（有意或无意）侵入食品而导致的与人类健康相关的危害风险，尽管该领域仍需要科学验证.因此，本综述提供了有关食品污染物不同方面的全面知识，并为解决有关设计改进型纳米添加剂的健康风险问题提供了一个思路。

关键词: 纳米技术、食品添加剂、每日可接受摄入量 (ADI)、分子目标、安全测量、人类健康危害。

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