轻微酸性电解水的先进应用,用于新鲜切割的水果和蔬菜的保存
Yanlin Du1, Qi Tian1, Guijing Li1
1Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Key Laboratory of Plateau Characteristic Prepared Food in Yunnan Province, Kunming 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China.
Food research international (Ottawa, Ont.)
|September 14, 2024
概括
微酸电解水 (SAEW) 通过抑制微生物生长并保持质量,有效地保护新鲜切割的水果和蔬菜. 这种新的方法显示出延长保质期和提高食品工业食品安全的希望.
科学领域:
- 食品科学 食品科学 食品科学
- 食品保存技术 食品保存技术
- 微生物学 微生物学
背景情况:
- 新鲜切割的水果和蔬菜 (F&V) 对于营养至关重要,但很容易腐烂.
- 传统的方法难以保持F&V的质量和安全.
- 破坏会导致严重的经济损失和安全问题.
研究的目的:
- 审查微酸性电解水 (SAEW) 的应用,用于新鲜切割的F&V保存.
- 分析SAEW对微生物负载,质量和新陈代谢的影响.
- 评估SAEW与其他保存技术的协同作用潜力.
主要方法:
- 关于SAEW生产,灭菌和应用的综合文献综述.
- 分析详细介绍SAEW对F&V中的微生物无活化影响的研究.
- 评估SAEW对F&V质量参数 (如棕色,化学含量) 的影响.
- 评估SAEW治疗引起的代谢途径改变.
主要成果:
- 赛有效地抑制了新鲜切割的F&V上的微生物生长.
- 赛抑制酶性色,并保持营养含量.
- SAEW影响新陈代谢过程,有助于延长保质期.
- 当SAEW与其他保存方法相结合时观察到协同效应.
结论:
- SAEW是一种有前途的新技术,用于保持新鲜切割的F&V质量和安全性.
- 通过控制微生物破坏和保持理想的属性,SAEW延长了保质期.
- 需要进一步的研究来解决实施挑战和限制广泛采用.
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