来自益生菌微生物和植物提取物的生物活性化合物作为生物防腐剂使用
Desislava Teneva1, Petko Denev1
1Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, Laboratory of Biologically Active Substances, 139 Ruski Blvd., 4000 Plovdiv, Bulgaria.
Microorganisms
|August 26, 2023
概括
像益生菌和植物提取物这样的天然食品防腐剂为合成选择提供了安全的替代品. 本综述探讨了通过生物保存来提高食品安全,质量和保质期的潜力.
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 自然产品化学
背景情况:
- 微生物对合成防腐剂的耐药性日益增长,需要新的抗微生物解决方案.
- 来自益生菌和植物提取物的天然生物活性化合物为食品保存提供了一个有希望的替代方案.
- 生物保存提高了食品安全,生物价值和保质期,改善了消费者福祉.
研究的目的:
- 审查生物保存在确保食品安全和质量的重要性.
- 突出自然防腐剂,包括有益的微生物和植物衍生化合物.
- 确定生物保护领域的挑战和未来研究方向.
主要方法:
- 关于天然食品防腐剂研究的综合文献综述.
- 分析包括有益细菌,酵母,代谢物和植物提取物 (,类,类) 的例子.
- 确定研究挑战和监管障碍.
主要成果:
- 益生菌和植物提取物显示出抗菌活性和食品保存潜力.
- 生物保存提供了一种自然的方法来提高食品安全和延长保质期.
- 许多天然化合物显示出希望,但更广泛的应用面临障碍.
结论:
- 使用天然剂进行生物保存对于开发安全,高价值的食品至关重要.
- 需要进一步的研究和监管支持,以克服实施天然防腐剂的挑战.
- 该审查为未来对有效生物保护策略的调查提供了基础.
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