菌体在基于生物聚合物的功能性食品包装膜中的应用
Sandeep Rindhe1, Ajahar Khan2, Ruchir Priyadarshi2
1Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Maharashtra Animal and Fishery Sciences University, Nagpur, India.
Comprehensive reviews in food science and food safety
|April 4, 2024
概括
菌体,感染细菌的病毒,可以提高食品安全性,并在生物聚合物封装时延长保质期,用于活性食品包装. 本综述详细介绍了它们在食品保存和包装策略中的应用.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 生物技术是生物技术.
背景情况:
- 增加由病原体引起的食品腐烂需要有效的控制策略.
- 菌体提供宿主特异性的细菌抑制,可能减少腐烂和延长食品的保质期.
- 将菌体直接应用于食品可以导致抗菌活性丧失.
结论:
- 菌体具有创新的食品保存和活性包装解决方案的巨大潜力.
- 对细菌生物聚合物系统的进一步研究可以优化抗菌活性和食物矩阵特性.
- 本综述为食品工业中利用菌体提供了全面的概述.
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