U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038, USA.
Annu Rev Food Sci Technol. 2012;3:381-403. doi: 10.1146/annurev-food-022811-101241.
Naturally occurring antimicrobial compounds could be applied as food preservatives to protect food quality and extend the shelf life of foods and beverages. These compounds are naturally produced and isolated from various sources, including plants, animals and microorganisms, in which they constitute part of host defense systems. Many naturally occurring compounds, such as nisin, plant essential oils, and natamycin, have been widely studied and are reported to be effective in their potential role as antimicrobial agents against spoilage and pathogenic microorganisms. Although some of these natural antimicrobials are commercially available and applied in food processing, their efficacy, consumer acceptance and regulation are not well defined. This manuscript reviews natural antimicrobial compounds with reference to their applications in food when applied individually or in combination with other hurdles. It also reviews the mechanism of action of selected natural antimicrobials, factors affecting their antimicrobial activities, and future prospects for use of natural antimicrobials in the food industry.
天然存在的抗菌化合物可用作食品防腐剂，以保护食品质量，延长食品和饮料的保质期。这些化合物是天然产生的，从各种来源中分离出来，包括植物、动物和微生物，它们构成宿主防御系统的一部分。许多天然存在的化合物，如乳链菌肽、植物精油和纳他霉素，已经被广泛研究，并被报道在作为抗腐败和病原微生物的抗菌剂方面具有潜在作用。尽管其中一些天然抗菌剂可商业获得并应用于食品加工，但它们的功效、消费者接受度和监管尚未得到很好的界定。本文参考了天然抗菌化合物在食品中的应用，涉及单独或与其他障碍因素联合使用的情况。本文还综述了选定天然抗菌剂的作用机制、影响其抗菌活性的因素，以及天然抗菌剂在食品工业中的应用前景。
