植物精油蒸气与空气负离子在食品保藏中的应用研究进展

Research advances in applications of plant essential oil vapor and negative air ions in food preservation

植物精油属于GRAS物质,具有较高的安全性,将其应用到食品的防腐保鲜中可以减少化学合成抗菌剂对人体产生的不良影响。精油的蒸气形式可以在不与食品直接接触的情况下对多种细菌、霉菌和酵母产生抑制作用,其主要抑菌成分为单萜烯和醛类,通过疏水性作用于细胞达到抗菌效果。植物精油蒸气与食品包装相结合,可以降低精油对于食品感官的影响并为食品提供抑菌保护。空气负离子能提高精油蒸气对微生物细胞的破坏作用,高浓度的空气负离子还能抑制微生物的活性,将精油与空气负离子结合使用,可以把对食品品质的影响降到最低,并提供更好的抑菌效果。

Essential oils, categorized as GRAS, are considered much safer than chemical materials. During the food preservation, application of essential oils can reduce the negative influence on food caused by chemical antimicro- bial agents. Essential oil vapors have inhibition activities against a number of bacterias, fungi and yeasts strains with- out direct contact with foods. The main active compositions of essential oil vapor are monoterpenes and aldehydes. The mode of action may be their hydrophobic effects on the cells. Furthermore, combinations of essential oil vapors and food packaging can improve the discolouration and aroma caused by the vapor while having the antimicrobial effects on food. Negative air ions not only improve the essential oil vapor＇ s antimicrobial efficiency, but at high con- centration it can also inhibit the activity of microbials. Thus, the combination of essential oil and NAI will exhibit re- markable antimicrobial effects and has minimal impacts on food quality during storage.