关于二氧化碳对食品微生物的监管:一项审查
Peiyun Li1, Jun Mei1, Jing Xie2
1College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
Food research international (Ottawa, Ont.)
|September 10, 2023
概括
本综述探讨了用于微生物控制的二氧化碳 (CO2) 技术. 大气压二氧化碳改性大气包装 (MAP) 和高压二氧化碳非热巴氏杀菌 (HPCD) 提供了食品保存的好处,但面临着需要进一步研究的挑战.
科学领域:
- 食品科学与技术 食品科学与技术
- 微生物学 微生物学
- 生物技术是生物技术.
背景情况:
- 二氧化碳 (CO2) 对于控制食品保存中的微生物至关重要.
- 两个关键技术,改性大气包装 (MAP) 和高压二氧化碳非热巴氏消毒 (HPCD),利用二氧化碳的抗菌特性.
- 了解二氧化碳的作用机制对于优化其在食品安全中的应用至关重要.
研究的目的:
- 审查和比较基于二氧化碳的修改大气包装 (MAP) 和高压二氧化碳非热巴氏消毒 (HPCD).
- 总结最近的研究,挑战和关于二氧化碳抗菌有效性的未来前景.
- 阐明二氧化碳对微生物的作用机制.
主要方法:
- 对基于二氧化碳的MAP和HPCD技术的科学文献的审查.
- 分析二氧化碳对微生物生长阶段 (滞后和对数) 的影响.
- 检查二氧化碳在水溶液和细胞环境中的化学相互作用.
主要成果:
- 通过改变大气层,CO2-MAP会延迟微生物的生长,而HPCD则使用亚临界或超临界CO2实现杀菌.
- 这两种技术都提供了诸如环保和质量保护等优势.
- 挑战包括MAP中的滴水损失和包装崩,以及HPCD固体食品中的生物活性化合物提取和效率.
结论:
- 基于二氧化碳的MAP和HPCD是有效的微生物控制技术,具有不同的机制和应用.
- 需要进一步的研究来解决与食品质量,生物活性化合物保存和了解二氧化碳的详细作用机制有关的挑战.
- 探索二氧化碳对微生物生物膜,新陈代谢和基因表达的影响将加深我们对其抗菌作用的理解.
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