菌体:在活性包装中用于食品保存的天然抗菌生物添加剂
Kannan Badri Narayanan1, Rakesh Bhaskar1, Sung Soo Han1
1School of Chemical Engineering, Yeungnam University, 280 Daehak-Ro, Gyeongsan, Gyeongbuk 38541, South Korea; Research Institute of Cell Culture, Yeungnam University, 280 Daehak-Ro, Gyeongsan, Gyeongbuk 38541, South Korea.
International journal of biological macromolecules
|July 19, 2024
概括
菌体 (菌体),安全的,吃细菌的病毒,为食品包装提供天然的抗微生物特性. 它们准食物传播的病原体,提高食品安全性和保质期,而不损害有益的微生物.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 材料科学 材料科学 材料科学
背景情况:
- 食品包装中的合成化学物质由于漂水而给健康带来风险.
- 活性包装需要固有的生物保护性质,以确保食品的质量和安全.
- 菌体 (菌体) 是天然的,安全的,吃细菌的病毒,具有抗菌潜力.
研究的目的:
- 审查使用菌体作为生物控制的活性食品包装系统.
- 突出菌体作为食品安全的天然抗菌生物添加剂.
- 讨论菌体应用方法和影响其有效性的因素.
主要方法:
- 关于菌体在食品包装中的应用的科学文献的全面审查.
- 对菌体固定和封装技术的分析.
- 评估影响菌体活动和包装稳定性的因素.
主要成果:
- 菌体是GRAS (通常被认为是安全的) 并且向特定的食源病原体 (例如,李斯特菌,沙门氏菌,大肠杆菌).
- 菌体活动随着病原体负荷的增加而增加,提供自我调节的抗微生物效应.
- 成功的菌体输送取决于包装材料,菌体类型和固定方法.
结论:
- 菌体是食品包装中化学抗微生物药物的有希望的天然替代品.
- 基于菌体的活性包装可以提高食品安全性,延长保质期,增加消费者信心.
- 需要进一步的研究来优化菌体输送系统的广泛应用.
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