Wang Ziyuan, Jia Yating, Zhang Min
Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China.
Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China.
Food Sci Nutr. 2020 Feb 8;8(3):1451-1460. doi: 10.1002/fsn3.1427. eCollection 2020 Mar.
Fresh noodle product has attracted increasing attention due to its nutritive value and convenience. However, the relative short shelf life of fresh noodle is still a concern that needs to resolve. The objective of this study was to evaluate the preservative effect of curcumin (CUR) on millet fresh noodle during storage and its inhibitory mechanism against two isolated spoilage bacteria ( and ). The effects of CUR were evaluated with regard to the quality and sensory evaluation of millet fresh noodle, the changes of bacterial growth curve, cell intracellular substances, cell viability, and bacterial morphology. The results showed that CUR could decrease the total colony number and prolong the shelf life of millet fresh noodle stored at 25°C from 20 to 30 hr. Quality and sensory evaluations showed that addition of CUR caused no negative effect on noodle quality and was determined to be sensory acceptable. The minimum inhibitory concentration of CUR against and was 0.125 and 0.5 mg/ml, respectively. The growth curve revealed that CUR presented good antibacterial effect against both bacteria. The leakage of intracellular substances, cell viability, and bacterial morphology change after CUR treatment confirmed the destructive effects of CUR on plasma membrane integrity. These results indicated that CUR had the potential to be applied as a natural preservative for controlling the growth of spoilage microorganisms and extending the shelf life of millet fresh noodle.
新鲜面条产品因其营养价值和便利性而受到越来越多的关注。然而，新鲜面条相对较短的保质期仍然是一个需要解决的问题。本研究的目的是评估姜黄素（CUR）在储存期间对小米新鲜面条的保鲜效果及其对两种分离出的腐败细菌（和）的抑制机制。从小米新鲜面条的品质和感官评价、细菌生长曲线变化、细胞内物质、细胞活力以及细菌形态等方面评估了CUR的作用效果。结果表明，CUR可减少菌落总数，并将25℃下储存的小米新鲜面条的保质期从20小时延长至30小时。品质和感官评价表明，添加CUR对面条品质没有负面影响，且经判定感官上是可接受的。CUR对和的最低抑菌浓度分别为0.125和0.5mg/ml。生长曲线表明，CUR对两种细菌均呈现出良好的抗菌效果。CUR处理后细胞内物质的泄漏、细胞活力以及细菌形态变化证实了CUR对细胞膜完整性的破坏作用。这些结果表明，CUR有潜力作为一种天然防腐剂来控制腐败微生物的生长并延长小米新鲜面条的保质期。
