肉桂醛在食品活性包装中的抗菌应用研究进展

Research Progress on Antimicrobial Applications of Cinnamaldehyde in Food Active Packaging

肉桂醛作为一种典型的天然植物精油活性成分,是广谱高效、安全低毒的食品防腐剂,通过固定在食品活性包装中可以改善其易挥发性和刺激气味,在提高抗菌效率的同时减少对食物感官的影响。近年来肉桂醛作为活性包装抗菌剂的研究呈显著增加趋势,在食品保鲜领域极具发展前景,然而尚缺乏文献对其研究应用现状进行系统总结分析。本文从天然载体、人工构建载体以及递送载体的修饰等方面探讨了肉桂醛与活性包装结合方式的最新研究进展,总结了肉桂醛抗菌包装对果蔬、肉制品、乳制品及淀粉食品的保鲜效果,最后分析了目前肉桂醛包装研究现状和未来发展方向。本综述为天然防腐剂肉桂醛在食品活性包装中的研发、应用与推广提供了科学参考,为提高生鲜食品贮运品质提供了新的研究思路。

As a typical active ingredient of natural plant essential oil,cinnamaldehyde is a safe food preservative with highly effective antimicrobial activity.It is a promising approach of fixing cinnamaldehyde into active packaging to decrease its volatility and unpleasant smell and improve the antibacterial efficiency at the same time.In recent years,the research of cinnamaldehyde which has great prospects in the field of food preservation has shown a significant increasing trend,however,there is a lack of literature to systematically summarize and analyze its research and application status.This paper focused on the research progress of cinnamaldehyde in active packaging.Preparation technology of cinnamaldehyde-based active packaging,including natural carrier,artificial building carrier and their modifiability,were discussed in this paper.The preservative effects of the active packaging on fruits,vegetables,meat products,dairy products and starch foods were summarized.Additionally,the paperfinished this review with several applications in the food packaging and the future potential research direction of cinnamaldehyde in packaging,so as to provide a scientific reference for research,application and development of cinnamaldehyde in active packaging,and contribute to fresh food quality during storage and transportation.