Lab of Food Processing and Packaging, Department of Food Science, Agricultural Faculty, University of Foggia Foggia, Italy.
Front Microbiol. 2012 Aug 8;3:287. doi: 10.3389/fmicb.2012.00287. eCollection 2012.
In agreement with the current trend of giving value to natural and renewable resources, the use of natural antimicrobial compounds, particularly in food and biomedical applications, becomes very frequent. The direct addition of natural compounds to food is the most common method of application, even if numerous efforts have been made to find alternative solutions to the aim of avoiding undesirable inactivation. Dipping, spraying, and coating treatment of food with active solutions are currently applied to product prior to packaging as valid options. The aim of the current work is to give an overview on the use of natural compounds in food sector. In particular, the review will gather numerous case-studies of meat, fish, dairy products, minimally processed fruit and vegetables, and cereal-based products where these compounds found application.
与当前重视自然和可再生资源的趋势一致，天然抗菌化合物的使用，特别是在食品和生物医学应用中，变得非常频繁。将天然化合物直接添加到食品中是最常见的应用方法，即使人们已经做出了许多努力来寻找替代解决方案，以避免不必要的失活。目前，在包装前对食品进行主动溶液浸泡、喷雾和涂层处理是一种有效的选择。本工作的目的是概述天然化合物在食品领域的应用。特别是，综述将收集大量关于这些化合物在肉类、鱼类、乳制品、 minimally processed 水果和蔬菜以及谷物基产品中的应用案例。
