植物精油纳米包埋技术的作用机制及其在肉品保鲜中的应用

Mechanism of Nano-embedding Technology of Plant Essential Oil and Its Application in Meat Preservation

肉中含有丰富的营养物质且水分活度高,在运输贮藏及销售过程中极易被氧化和腐败变质。因此,肉品保鲜成为食品工业的一大挑战。植物精油作为天然的食品防腐保鲜剂,具有良好的抑菌、抗氧化功效,在肉品保鲜领域具有一定的潜力。但因其水溶性和稳定性较差,限制了在肉品保鲜领域的广泛应用。本文综述了植物精油的抗菌和抗氧化能力及作为肉品保鲜剂所面临的问题、纳米包埋植物精油的方法及对食源性微生物的作用机制。本文通过对纳米包埋植物精油的开发和应用进行展望,为探究新型肉品保鲜剂提供参考。

Meat is easy to be oxidized and putrescent during transportation,storage and sales due to its rich nutrients and high-water activity.Therefore,meat preservation has become a major challenge in the food industry.Plant essential oil,a natural food preservative,has the potential to be used in the field of meat preservation based on good antibacterial and antioxidant effects.However,its application in the field of meat preservation is limited because of its poor water solubility and stability.This paper summarized the antibacterial and antioxidant capacity of plant essential oil with problems in application of meat preservatives,the method of nano-embedding of plant essential oil and its functional mechanisms on foodborne microorganisms.The paper prospected the development and application of nano-embedding technology of plant essential oil,in order to provide a reference for exploring new meat preservatives.