子副产品提取物的抗菌和抗生物膜活性
Gaia Muratore1, Pierluigi A Di Ciccio1, Patrizia Morra1
1Dept. of Veterinary Sciences, University of Turin, Turin - Italy.
Journal of applied microbiology
|January 29, 2026
概括
子皮提取物 (HSE) 在体外显示抗菌作用对抗阳性细菌,但在体内没有改善牛肉汉堡的质量. 需要进一步的研究来优化食品中HSE的使用.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 食品技术 食品技术 食品技术
背景情况:
- 子副产品,如皮,是生物活性化合物的潜在来源.
- 寻求抗微生物和抗菌膜剂来提高食品安全性和保质期.
研究的目的:
- 评估子皮提取物 (HSE) 的抗菌和抗菌膜潜力.
- 评估HSE对牛肉汉堡的微生物,感官和技术质量的影响.
主要方法:
- 在实验室中评估HSE对腐烂细菌和病原体的抗菌和抗菌膜活性.
- 在体内研究牛肉汉堡含有2%和4%的HSE,在冷藏期间进行微生物学和物理化学分析.
主要成果:
- 在实验室中,HSE对格拉姆阳性细菌表现出显著的抗菌活性.
- 与对照组相比,在用HSE处理的牛肉汉堡中没有观察到微生物参数的显著改善.
- 牛肉改变了酸化动态,显著影响了牛肉汉堡的体重减轻和颜色.
结论:
- 子皮提取物在体外显示出作为一种抗微生物剂的前景.
- 需要进一步的研究来改善HSE生物可用性,并减轻对食品矩阵感觉和技术性质的负面影响.
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