Department of Agronomy, Faculty of Natural Sciences and Life, Ziane Achour University, Djelfa, Algeria.
Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), National Institute of Applied Sciences and Technology (INSAT), University of Carthage, Tunis, Tunisia.
Crit Rev Food Sci Nutr. 2022;62(11):2985-3001. doi: 10.1080/10408398.2020.1862046. Epub 2020 Dec 18.
In the food industry, there is a need to use the properties of antioxidants and antimicrobials effectively to prevent microbial growth in foods, as well as to retard the oxidation of fats to delay rancidity. Nevertheless, the emerging concern about the negative effects of synthetic antioxidants and antimicrobials on consumers' health along with the advantages of natural substances have led to more fundamental research to investigate the mechanism of action and toxicity of natural antioxidants and antimicrobials. There is also a need to establish in each country an appropriate regulatory scheme to assure consumers of the safety and efficacy of these materials. Thus, this present review provides a detailed overview of the different antioxidant and antimicrobial groups, focusing on their properties, mechanism of action, and applicability in the food industry to be a guide for students and researchers.
在食品工业中，需要有效地利用抗氧化剂和抗菌剂的特性来防止食品中的微生物生长，以及延缓脂肪氧化以防止酸败。然而，人们对合成抗氧化剂和抗菌剂对消费者健康的负面影响的担忧日益增加，同时天然物质的优势也促使人们进行更深入的研究，以探究天然抗氧化剂和抗菌剂的作用机制和毒性。此外，还需要在每个国家建立适当的监管方案，以确保消费者对这些材料的安全性和有效性的信任。因此，本综述详细概述了不同的抗氧化剂和抗菌剂群体，重点介绍了它们的特性、作用机制以及在食品工业中的适用性，旨在为学生和研究人员提供指导。
