植物抗菌剂在食品部门的应用:我们站在哪里?
Loris Pinto1, Jesús Fernando Ayala-Zavala2
1Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy.
Foods (Basel, Switzerland)
|July 27, 2024
概括
植物提取物显示出作为天然抗菌剂的承诺,用于食品保存. 这项研究探讨了它们的有效性,稳定性和安全性,为食品工业提供可持续的解决方案.
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 化学
背景情况:
- 越来越多的消费者对自然,安全的食品保存方法的需求.
- 需要有效的替代合成防腐剂.
- 植物化合物在控制微生物生长方面的潜力.
研究的目的:
- 探索植物提取物作为食品中的天然抗菌剂的潜力.
- 为解决食品应用的有效性,稳定性和安全性问题.
- 展示国际关于植物提取物用于食品保存的研究.
主要方法:
- 各种植物提取物的化学表征.
- 对抗腐烂和致病微生物的抗微生物疗效的评估.
- 在加工和储存条件下评估提取物的稳定性.
- 用于食品的植物提取物的安全评估.
主要成果:
- 各种植物提取物 (例如,化合物,烯) 的已证明的抗菌活性.
- 识别了有效的提取物,如发酵的葡萄树叶,葡萄种子提取物,甲和丁香油.
- 在各种食品类型 (酸奶,鱼,葡萄,) 中展示了广泛的应用.
结论:
- 植物提取物为提高食品安全和延长保质期提供了显著的潜力.
- 在理解和应用方面的进步有助于更安全,更可持续的食品系统.
- 国际合作强调了植物性食品保存的全球相关性.
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