Pina-Pérez M C, Rivas A, Martínez A, Rodrigo D
Centro Avanzado de Microbiología de Alimentos (CAMA) - Universitat Politècnica de Valencia (UPV), Camino de Vera s/n, 46022 Valencia, Spain.
Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Departamento Conservación y Calidad de los Alimentos, Avda. Agustin Escardino, 7, 46980 Paterna, Valencia, Spain.
Food Chem. 2017 Nov 15;235:34-44. doi: 10.1016/j.foodchem.2017.05.033. Epub 2017 May 8.
Algae are a valuable and never-failing source of bioactive compounds. The increasing efforts to use ingredients that are as natural as possible in the formulation of innovative products has given rise to the introduction of macro and microalgae in food industry. To date, scarce information has been published about algae ingredients as antimicrobials in food. The antimicrobial potential of algae is highly dependent on: (i) type, brown algae being the most effective against foodborne bacteria; (ii) the solvent used in the extraction of bioactive compounds, ethanolic and methanolic extracts being highly effective against Gram-positive and Gram-negative bacteria; and (iii) the concentration of the extract. The present paper reviews the main antimicrobial potential of algal species and their bioactive compounds in reference and real food matrices. The validation of the algae antimicrobial potential in real food matrices is still a research niche, being meat and bakery products the most studied substrates.
藻类是生物活性化合物的宝贵且永不枯竭的来源。在创新产品配方中越来越多地使用尽可能天然的成分，促使大型和微型藻类被引入食品工业。迄今为止，关于藻类成分作为食品中的抗菌剂的信息很少。藻类的抗菌潜力高度依赖于：（i）类型，褐藻对食源细菌最有效；（ii）用于提取生物活性化合物的溶剂，乙醇和甲醇提取物对革兰氏阳性菌和革兰氏阴性菌非常有效；（iii）提取物的浓度。本文综述了藻类物种及其生物活性化合物在参考食品基质和实际食品基质中的主要抗菌潜力。藻类抗菌潜力在实际食品基质中的验证仍是一个研究领域，肉类和烘焙产品是研究最多的底物。
