高压处理加技术:增强植物性微生物的无活化
1College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P.R. China.
Advances in food and nutrition research
|June 21, 2024
概括
高压加工 (HPP) 提高了食品安全. 将HPP与其他方法结合起来,称为"HPP加"技术,克服了耐药微生物和细胞复苏等挑战,以改善无活化.
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
- 食品安全工程 食品安全工程
背景情况:
- 高压加工 (HPP) 是一种非热方法,用于对食品中的微生物进行无活化.
- 挑战包括耐压细胞,亚致死性受伤 (SLI) 细胞和可活但不能培养 (VBNC) 细胞.
- 这些因素限制了HPP的有效性,需要进一步开发.
研究的目的:
- 通过组合HPP方法审查微生物无活化策略.
- 探索"HPP plus"技术对抗微生物挑战的有效性.
- 阐明这些综合方法的失活机制.
主要方法:
- 关于"HPP plus"技术的科学文献的审查.
- 分析组合,包括中等温度,低pH值,天然抗菌剂和其他非热过程.
- 检查微生物无活化机制.
主要成果:
- "HPP plus"技术有效地使耐压,SLI和VBNC电池失活.
- 与单独的HPP相比,这些组合显著提高了微生物的减少.
- 这些方法抑制了幸存的微生物种群的复苏和复苏.
结论:
- "HPP plus"技术为改善食品加工中的微生物安全提供了一个有希望的方法.
- 将HPP与其他方法相结合,可以解决单独使用HPP的关键局限性.
- 对无活化机制的进一步研究将优化这些先进的食品保存技术.
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