植物抗菌剂抑菌机理及其在食品防腐中的应用

Bacteriostatic mechanisms of plants antimicrobials and their applications in food preservation

综述了植物抗菌剂在食品中的应用,控制食品腐败的作用和机理,及其发展趋势。通过总结前人在抑菌作用机理、食品成分对植物提取物的影响、植物提取物间的交互作用和植物提取物与其他技术相结合贮藏食品的研究成果,总结出植物抗菌剂与食品成分的相互作用会使其活性降低;较高的抗菌剂浓度会导致食品味道和香气的改变;体外条件下植物提取物的抗菌活性与其在食品体系中的活性有很大差别等影响植物抗菌剂使用的问题。这需要通过深入研究植物提取物与食品微生态的关系,加大力度开发有效植物资源,植物抗菌剂与食品加工、包装和贮藏技术相结合等才可能得到解决。

This review covered recent trends on using plants antimicroblals in food and their functions and mech- anisms on controlling food preservation. Bacteriostatic mechanisms of plants antimicrobials, the effect of food ingredi- ents on antimicrobials activities of plants extracts, interactions of several plants extracts and their combinations with other technologies were summarized. In most cases, antimicrobials activities were decreased due to interactions with food ingredients. As the higher concentrations of plants extracts could lead to unfavorable taste and smell of food. The antimicrobials activities of extracts in in-vitro studies were quite different to their activities in food systems. These could be challenges in the utilization of plants antimicrobials. In conclusion, the author suggested that it was impor- tant to understand the effects of plants extracts on the behaviours of microbial population in food systems. Further- more, scientists should conduct more advanced researches on the developments of plants resources and the utilizations of plants antimicrobials in the processing, packing and storage of food.