Ziyan Qian
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Ziyan Qian has a total of 7 co-authors. Here are the top co-authors by number of shared publications:
- Bo Peng
School of Synthetic Biology and Biomanufacturing, Tianjin University, Tianjin 300072, China
1 shared publication - Caie Wu
National Key Laboratory for the Development and Utilization of Forest Food Resources, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
1 shared publication - Jingting Lu
School of Synthetic Biology and Biomanufacturing, Tianjin University, Tianjin 30072, China
1 shared publication - Linxiang Qiao
School of Synthetic Biology and Biomanufacturing, Tianjin University, Tianjin, 300072, China
1 shared publication - Xiaohong Kou
School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
1 shared publication - Xiaohui Qi
School of Synthetic Biology and Biomanufacturing, Tianjin University, Tianjin 30072, China
1 shared publication
Latest Publications
- Open Access
Nanocomposite-Enabled Next-Generation Food Packaging: A Comprehensive Review on Advanced Preparation Methods, Functional Properties, Preservation Applications, and Safety Considerations
This review comprehensively examines nanocomposite packaging materials for food preservation, focusing on their preparation methods, functional properties, applications, and safety considerations. Nanocomposites, incorporating nanomaterials such as metal nanoparticles, polysaccharides, or essential oils into polymer matrices, demonstrate enhanced mechanical strength, barrier properties (e.g., reduced water vapor and oxygen permeability), and significant antimicrobial activity. These advancements address critical food spoilage challenges by extending shelf life and maintaining quality in diverse products like fruits, vegetables, meats, and dairy. In addition, this review highlights concerns regarding potential cytotoxicity and migration of nanoparticles, underscoring the need for rigorous safety evaluations. While current methods (e.g., ionic gelation, electrospinning) show promise, scalability remains limited. Future research should prioritize eco-friendly designs, functional integration, and standardized safety protocols to facilitate commercial adoption.
Open AccessNanocomposite-Enabled Next-Generation Food Packaging: A Comprehensive Review on Advanced Preparation Methods, Functional Properties, Preservation Applications, and Safety Considerations
This review comprehensively examines nanocomposite packaging materials for food preservation, focusing on their preparation methods, functional properties, applications, and safety considerations. Nanocomposites, incorporating nanomaterials such as metal nanoparticles, polysaccharides, or essential oils into polymer matrices, demonstrate enhanced mechanical strength, barrier properties (e.g., reduced water vapor and oxygen permeability), and significant antimicrobial activity. These advancements address critical food spoilage challenges by extending shelf life and maintaining quality in diverse products like fruits, vegetables, meats, and dairy. In addition, this review highlights concerns regarding potential cytotoxicity and migration of nanoparticles, underscoring the need for rigorous safety evaluations. While current methods (e.g., ionic gelation, electrospinning) show promise, scalability remains limited. Future research should prioritize eco-friendly designs, functional integration, and standardized safety protocols to facilitate commercial adoption.