用天然成分取代合成防腐剂的风险评估
, Tatiane C G Oliveira1, F Chamorro2
1CIMO, LA SusTEC Instituto Politécnico de Bragança Bragança Portugal.
EFSA journal. European Food Safety Authority
|December 17, 2025
概括
洋,黄瓜和开心菜中的植物副产品提取物显示出作为天然食品防腐剂的潜力. 它们在废物回收利用和抗氧化特性方面的好处超过了已知的风险,包括微量杀虫剂含量.
科学领域:
- 食品科学 食品科学 食品科学
- 农业化学 农业化学
- 毒理学 毒理学 毒理学
背景情况:
- 食品中的合成防腐剂对健康构成潜在风险.
- 植物副产品如洋皮,西红和开心菜的增值提供了可持续的解决方案.
- 在食品配方中,越来越多地寻求合成防腐剂的天然替代品.
研究的目的:
- 评估植物副产品提取物作为天然食品防腐剂的风险益处概况.
- 评估洋,西红和卷心菜提取物的含量,抗氧化活性和安全性.
- 分析提取物中的农药残留物,以确保符合欧盟法规.
主要方法:
- 从洋皮,黄瓜和胡卜中提取化合物.
- 性分析和抗氧化活性测定.
- 细胞相容性测试和农药残留分析.
主要成果:
- 洋皮提取物表现出高切丁糖化物和强烈的抗氧化活性.
- 胡卜和胡卜提取物含有中度的抗氧化化合物 (奎尔丁/凯姆菲罗尔衍生物).
- 提取物在低度时显示出可接受的安全性,在更高水平时具有剂量依赖的毒性;农药残留物低于欧盟MRL.
结论:
- 植物副产品提取物具有作为天然食品防腐剂的巨大潜力.
- 这些农业残留物的回收提供了环境和经济的好处.
- 鉴定的风险是可以管理的,这表明这些天然提取物是合成防腐剂的可行的替代品.
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