植物抗菌剂用于食品质量和安全:最近的观点和未来的挑战
Loris Pinto1, Melvin R Tapia-Rodríguez2, Federico Baruzzi1
1Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy.
Foods (Basel, Switzerland)
|June 28, 2023
概括
植物性抗微生物提供了天然,安全和可持续的食品保存替代品. 研究表明,它们在与食品技术相结合时,对抗食源性病原体的潜力很大,提高了食品安全和保质期.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 自然产品 化学 化学
背景情况:
- 越来越多的消费者对自然,安全和可持续的食品保存方法的需求.
- 与食品工业中合成防腐剂相关的限制和担忧.
研究的目的:
- 综合审查植物提取物,精油及其化合物作为食品中的抗菌剂的应用.
- 评估使用植物性抗微生物药物的疗效,机制和挑战.
主要方法:
- 对植物抗微生物药物在食品保存中的研究进行系统的文献审查.
- 对抗微生物特性,作用方式和影响因素的分析.
- 评估协同效应和与食品技术的整合.
主要成果:
- 植物性物质对食源性病原体和腐烂微生物具有抗菌活性.
- 协同效应和改进的障碍技术提高了食品安全和保质期.
- 确定了潜在的负面感官影响和影响疗效的因素.
结论:
- 植物抗菌剂是合成防腐剂的有希望的替代品.
- 需要对机制,配方,安全和监管方面的进一步研究.
- 优化植物抗菌剂的使用可以导致更可持续的食品保存策略.
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