摘要
肉桂醛是一种天然防腐剂,具有很强的抗菌效果,而且对人体安全无害,在食品防腐方面具有良好的应用前景。然而肉桂醛水溶性较差,在光、热和氧的条件下容易降解,这些因素限制了肉桂醛在食品中的应用。利用蛋白质、多糖和脂类构建肉桂醛的传递载体可以有效解决上述问题,本文通过总结国内外文献,综述了肉桂醛的各种传递载体的最新研究进展,并讨论了肉桂醛传递载体在食品抑菌防腐方面的应用,以及在开发新型食品包装材料中的应用。最后对当前存在的问题进行了分析并对未来发展方向进行了展望,为将来肉桂醛的研究开发提供参考。
Cinnamaldehyde is a kind of natural preservative with strong antibacterial effect. It is safe and non-toxic, and has a good application prospect in food preservation. However, the poor water-solubility, easily degraded under light, heat and oxygen limit its application in food. The delivery built on proteins, polysaccharides and lipids could solve these problems effectively. Based on the comprehensive analysis of many domestic and overseas literatures, various delivery carriers of cinnamaldehyde were summarized. The applications of cinnamaldehyde in food preservation and the development of new food packaging materials were discussed. Finally, the existing problems and future research directions of cinnamaldehyde were proposed. The review provided references for the development and application of cinnamaldehyde.
作者
陈帅
高彦祥
CHEN Shuai;GAO Yan-xiang(College of Food Science ＆ Nutritional Engineering,China Agricultural University,Beijing 100083)
出处
《中国食品添加剂》
CAS
2018年第10期189-195,共7页
China Food Additives
基金
"十三五"国家重点研发计划项目(No.2017YFD0400804-5)
关键词
肉桂醛
防腐剂
传递载体
稳定性
cinnamaldehyde
preservativea delivery carriers
stability
