活性物质的抑菌和抗氧化机制及其在可食用膜中应用研究进展

Research Progress on the Antibacterial and Antioxidant Mechanisms of Active Substances and Their Application in Edible Membranes

微生物引起的腐败及脂肪、蛋白质等营养物质的氧化能导致食品品质的下降,可通过改变包装方式来延长食品的货架期。可食用膜对外界环境可以起到屏障作用,能阻隔氧气和微生物的干扰和破坏。活性物质有良好的抗氧化性能和抑菌特性,添加到可食用膜中能提高可食用膜的安全性及延长食品保质期,该文介绍可食用膜中活性物质的分类及特点,阐述活性物质发挥抑菌和抗氧化的机制,并探讨活性物质在可食用食品包装膜中的应用,以期为食品的保鲜贮藏提供科学依据和理论指导。

Microbial spoilage and the oxidation of nutrients such as fats and proteins can lead to a decline in food quality,which can be mitigated by changing packaging methods to extend the shelf life of food.Edible membranes can act as barriers to the external environment,blocking oxygen and microbial interference and damage.Active substances with good antioxidant performance and antibacterial properties can be added to edible membranes to improve their safety and prolong the shelf life of food.This paper introduced the classification and characteristics of active substances in edible membranes,explained the mechanisms by which these substances exerted antibacterial and antioxidant effects,and discussed the application of active substances in edible food membranes,aiming to provide a scientific basis and theoretical guidance for food preservation and storage.