植物抗菌剂在食品工业中的新兴应用
Parul Grover1, Monika Bhardwaj2, Anjleena Malhotra1
1KIET School of Pharmacy, KIET Group of Institutions, Delhi-NCR, Ghaziabad, 201206, India.
Current pharmaceutical biotechnology
|June 26, 2024
概括
植物抗菌剂提供了天然,可持续的食品保存替代品. 研究探讨了它们与纳米技术等技术的使用,以提高食品安全和延长保质期.
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:
- 食品安全是全球关键问题,微生物污染对公共健康构成重大风险.
- 对天然,安全和可持续的食品保存方法的需求正在增加,这推动了对植物性抗菌素的兴趣.
- 传统的合成防腐剂面临着严格的审查,需要探索替代品.
研究的目的:
- 审查植物抗菌剂在食品工业中的不断变化的应用.
- 讨论使用植物衍生化合物的细菌管理策略.
- 提供对抗微生物 (AMP) 和它们在食品保存中的作用的全面概述.
主要方法:
- 关于植物抗菌剂和食品保存的科学出版物的文献综述.
- 对植物抗微生物药物的作用机制,结构和类型的分析.
- 检查协同效应和与纳米技术等食品技术的整合.
主要成果:
- 植物抗菌剂,包括AMP,表现出对食品传播病原体的多种机制.
- 与纳米技术等技术的整合提高了植物抗菌剂的有效性.
- 当结合不同的植物抗菌剂或物理方法时,观察到协同效应和添加效应.
结论:
- 植物抗菌剂是开发有效,安全和可持续的食品保存策略的有希望的途径.
- 需要对AMP,安全评估和监管考虑进行进一步的研究,以便更广泛地采用行业.
- 将植物抗菌剂与先进的食品技术相结合,可以显著提高食品安全,延长保质期.
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