摘要
综述了植物多酚对食源性致病微生物的抑菌效果,并从细胞形态、细胞膜电位、正常能量代谢、生物大分子合成等方面进行了抑菌机理的阐述,分析了植物多酚作为潜在的防腐剂在食品保鲜和储藏中的应用及其存在的问题。
In this review, the antimicrobial effect of plant polyphenols on foodborne pathogenic microorganisms was firstly comprehensively summarized, and the antimicrobial mechanisms of plant polyphenols were elucidated from the aspects of cell morphology destruction, cell membrane potential, normal energy metabolism and inhibition of macromolecular synthesis. Moreover, the applications of plant polyphenols as potential preservatives in food fresh keeping and storage were generalized. Finally, the current problems about antimicrobial mechanisms and applications of plant polyphenols were analyzed.
作者
费鹏
赵胜娟
陈曦
向进乐
杨同香
徐云凤
周莲昕
郭鸰
康怀彬
FEI Peng;ZHAO Sheng-juan;CHEN Xi;XIANG Jin-le;YANG Tong-xiang;XU Yun-feng;ZHOU Lian-xin;GUO Ling;KANG Huai-bin(College of Food and Biological Engineering, Henan University of Science and Technology,Luoyang, Henan 471023, China;Key Laboratory of Dairy Science, Ministry of Education Food Science College, Northeast Agricultural University, Harbin, Heilongjiang 150030, China)
出处
《食品与机械》
北大核心
2019年第7期226-230,共5页
Food and Machinery
基金
河南科技大学博士科研启动基金项目(编号：13480066)
河南省科技攻关项目(编号：172102110019)
河南省重点攻关项目(编号：161100110900)
国家自然科学基金(编号：31702218)
关键词
植物多酚
抑菌活性
机理
应用
plant polyphenols
antimicrobial activity
mechan-ism
application
