Department of Plant Sciences, North Dakota State University, Fargo, North Dakota 58102, USA; email:
Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA.
Annu Rev Food Sci Technol. 2019 Mar 25;10:365-387. doi: 10.1146/annurev-food-032818-121727. Epub 2019 Jan 17.
The consumer preference for clean-label products is requiring the food industry to reformulate their products by replacing artificial additives with natural alternatives. Essential oils are natural antimicrobials isolated from plant sources that have the potential to combat many foodborne pathogens and spoilage organisms. This review begins by discussing the antimicrobial properties of essential oils, the relationships between their chemical structure and antimicrobial efficacy, and their potential limitations for commercial applications (such as strong flavor, volatility, and chemical instability). We then review the commonly used methods for screening the antimicrobial efficacy of essential oils and elucidating their mechanisms of action. Finally, potential applications of essential oils as antimicrobials in foods are reviewed and the major types of food-grade delivery systems available for improving their efficacy are discussed.
消费者对清洁标签产品的偏好要求食品行业通过用天然替代品替代人工添加剂来重新配方他们的产品。精油是从植物来源中分离出来的天然抗菌剂，具有对抗许多食源性病原体和腐败生物的潜力。本综述首先讨论了精油的抗菌特性、它们的化学结构与抗菌功效之间的关系，以及它们在商业应用中的潜在局限性（如强烈的味道、挥发性和化学不稳定性）。然后，我们回顾了常用的筛选精油抗菌功效的方法，并阐明了它们的作用机制。最后，综述了精油作为食品抗菌剂的潜在应用，并讨论了可用于提高其功效的主要类型的食品级递送系统。
