摘要
食品的抑菌保鲜问题一直是食品安全所关注的重要方面,天然抗菌剂不仅符合当代绿色生活的理念,而且具有无毒、无害、来源广、广谱抗菌等特性,可延长食品货架期、保障食品品质,是食品安全领域和包装行业研究的热点。综述天然抗菌剂的种类、抑菌机理,重点阐述其在食品抑菌保鲜中的研究现状,并对天然抗菌剂的发展方向进行展望,以期为天然抗菌剂在食品保鲜中广泛应用提供理论基础。
The bacteriostasis and preservation of food had always been an important aspect of food safety. Natural antibacterial agents were non-toxic, harmless and had broad-spectrum antibacterial activity, which could prolong the shelf life of food and ensure food quality. Natural antibacterial agents were widely used in food safety and packaging industry. The types and bacteriostatic mechanism of natural antimicrobials were reviewed, and the recent advances in the application of natural antibacterial agents in food bacteriostatic preservation was emphatically introduced. The development direction of natural antimicrobial agents was prospected in order to provide theoretical reference for the wide application of natural antimicrobials in food preservation.
作者
赵冬雪
杨晓溪
郎玉苗
ZHAO Dongxue;YANG Xiaoxi;LANG Yumiao(Key Laboratory of Public Health Safety of Hebei Province,College of Public Health,Hebei University,Baoding 071002)
出处
《食品工业》
CAS
2021年第7期204-207,共4页
The Food Industry
基金
河北省教育厅青年基金项目“食品香料源碳点的合成及其抗菌活性研究”(QN2020240)
河北大学高层次人才科研项目“荧光碳点的合成及其在癌细胞识别和药物传输中的应用”(801260201264),河北大学医学学科培育项目“红茶菌细菌纤维素-纳米银复合膜的构建及其抗菌活性研究”。
关键词
天然抗菌剂
抑菌
食品保鲜
natural antibacterial agent
antibacterial activity
food preservation
