鱼类和海鲜中抗腐蚀的精油:对产品质量的影响和未来的挑战
Matheus Barp Pierozan1, Josemar Gonçalves de Oliveira Filho2, Leandro Pereira Cappato1
1Instituto Federal de Educação, Ciência e Tecnologia Goiano, Campus Rio Verde, Rio Verde 75901-970, GO, Brazil.
Foods (Basel, Switzerland)
|December 17, 2024
概括
精油 (EOs) 提供了一种天然的解决方案,以保护鱼类和海鲜,打击微生物腐烂. 纳米乳液技术和天然涂料提高了EO的有效性,尽管消费者接受和法规是商业用途的关键.
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:
- 鱼类和海鲜很容易腐烂,这给食品工业带来了保存挑战.
- 合成防腐剂面临严格审查,推动对天然替代品的需求.
- 精油具有抗微生物和抗氧化特性,使其成为有前途的天然防腐剂.
研究的目的:
- 审查EO在延长鱼类和海鲜产品的保质期方面的潜力.
- 分析EO在海鲜保存中的应用方法和机制.
- 讨论海鲜行业的EO面临的挑战和未来方向.
主要方法:
- 关于用于鱼类和海鲜保存的EO的科学文献的综述.
- 对EO应用技术的分析 (浸泡,喷,管道).
- 对纳米乳液和可食涂料等战略进行评估,以提高EO的传递.
主要成果:
- 有效控制腐烂微生物并保持海产品质量.
- 纳米乳液技术提高了EO的稳定性和受控释放.
- 结合EO的涂层 (香,花生,红枣) 与生物聚合物 (花生,凝) 显示在保存各种海鲜物种方面具有有效性.
结论:
- 精油为鱼类和海鲜提供了可行的自然保护策略.
- 纳米乳液和基于生物聚合物的涂层是EO的有效传递系统.
- 商业采用取决于消费者接受和监管机构的批准.
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