天然植物精油对生物膜的抑制作用及在食品行业的应用进展

The Effect of Natural Plant Essential Oils on Anti-biofilm and the Application in Food Industry

生物膜的形成是大部分食品安全事件的根本原因,特殊结构导致其具有高耐药性,因此在食品生产过程中寻找理想且具有经济效益的方法解决这一问题至关重要。与其他杀菌试剂相比,植物精油作为从植物中提取的物质,具有安全、健康、广谱抑菌的优点。精油是由植物的不同部位提取的复杂化合物,许多精油不仅具有直接的抗菌活性,还可以作为耐药性调节剂。因此,人们对精油中活性物质抑制生物膜形成过程以及消除成熟生物膜的机理越来越感兴趣。本文综述了生物膜的形成过程以及植物精油对病原微生物生物膜的抑制、消除机理,植物精油的提取方法以及目前在食品行业的应用进展,以期为后续天然植物精油作为生物膜抑制剂在食品行业的应用提供一定的参考。

Biofilm formation is the root cause of most food safety incidents,and its special structure leads to high drug resistance.Therefore,it is crucial to find ideal and cost-effective methods to solve this problem in the process of food production.Compared with other bactericidal reagents,plant essential oil,as a substance extracted from plants,has the advantages of safety,health and broad spectrum antibacterial.Essential oils are complex compounds extracted from different parts of plants.Many essential oils not only possess direct antimicrobial activity,but also act as drug resistance modulators.Therefore,there is an increasing interest in the mechanism by which active substances in essential oils inhibit the process of biofilm formation and eliminate mature biofilms.This paper reviews the formation process of biofilms,the mechanism of plant essential oils’inhibition and elimination of pathogenic microbial biofilms,the extraction methods of plant essential oils and the current application progress in the food industry,in order to provide a certain reference for the subsequent application of natural plant essential oils as biofilm inhibitors in the food industry.