用生精油天然保存食品:生物特性和输送系统
Jinman He1, Milad Hadidi2, Siyuan Yang3
1School of Food Science and Engineering, Hainan University, Haikou 570228, PR China; School of Life Sciences, Hainan University, Haikou 570228, PR China.
Food research international (Ottawa, Ont.)
|October 7, 2023
概括
生精油提供天然的食物保存剂,具有强大的抗菌和抗氧化特性. 封装技术提高了其在包装中的有效性,改善了各种食品的保质期.
科学领域:
- 食品科学 食品科学 食品科学
- 自然产品 化学 化学
- 食品微生物学 食品微生物学
背景情况:
- 消费者对无防腐剂食品的日益增长的需求推动了对天然替代品的搜索.
- 合成防腐剂面临着严格的审查,需要探索植物衍生品的选择.
- 生 (Zingiber officinale Roscoe) 精油以其生物活性而闻名.
研究的目的:
- 审查生精油的提取方法,化学成分和生物活性.
- 探索生精油在食品保存中的应用.
- 评估新型的输送系统,以提高有效性.
主要方法:
- 关于生精油提取和表征的文献综述.
- 对抗菌和抗氧化特性研究的分析.
- 研究封装技术 (纳米乳液,皮克林乳液,固体颗粒封装) 和薄膜/涂层应用.
主要成果:
- 生精油表现出显著的抗菌和抗氧化活性.
- 各种封装方法可以提高控制释放和稳定性.
- 生物降解的薄膜/涂层包含封装的生精油显示出优越的保存.
结论:
- 生精油是一种可行的天然防腐剂,用于食品应用.
- 封装增强了生精油的性能和适用性.
- 以生精油为基础的包装为传统方法提供了一个有希望的替代方案.
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