Nikoo Mehdi, Regenstein Joe M, Ahmadi Gavlighi Hassan
the Dept. of Pathobiology and Quality Control, Artemia and Aquaculture Research Inst., Urmia Univ., Urmia, West Azerbaijan, 57561-51818, Iran.
Dept. of Food Science, Cornell Univ., Ithaca, N.Y., 14853-7201, U.S.A.
Compr Rev Food Sci Food Saf. 2018 May;17(3):732-753. doi: 10.1111/1541-4337.12346. Epub 2018 Apr 16.
Quality deterioration of fresh or processed foods is a major challenge for the food industry not only due to economic losses but also due to the risks associated with spoiled foods resulting, for example, from toxic compounds. On the other hand, there are increasing limitations on the application of synthetic preservatives such as antioxidants in foods because of their potential links to human health risks. With the new concept of functional ingredients and the development of the functional foods market, and the desire for a "clean" label, recent research has focused on finding safe additives with multifunctional effects to ensure food safety and quality. (-)-Epigallocatechin-3-gallate (EGCG), a biologically active compound in green tea, has received considerable attention in recent years and is considered a potential alternative to synthetic food additives. EGCG has been shown to prevent the growth of different Gram-positive and Gram-negative bacteria responsible for food spoilage while showing antioxidant activity in food systems. This review focuses on recent findings related to EGCG separation techniques, modification of its structure, mechanisms of antioxidant and antimicrobial activities, and applications in preserving the quality and safety of foods.
新鲜或加工食品的质量劣变对食品工业来说是一项重大挑战，这不仅是因为经济损失，还因为与变质食品相关的风险，例如由有毒化合物导致的风险。另一方面，由于合成防腐剂如抗氧化剂与人类健康风险之间可能存在联系，其在食品中的应用受到越来越多的限制。随着功能性成分的新概念以及功能性食品市场的发展，再加上对“清洁”标签的需求，最近的研究集中在寻找具有多功能作用的安全添加剂，以确保食品的安全性和质量。（-）-表没食子儿茶素-3-没食子酸酯（EGCG）是绿茶中的一种生物活性化合物，近年来受到了相当多的关注，并被认为是合成食品添加剂的潜在替代品。EGCG已被证明能抑制导致食品变质的不同革兰氏阳性菌和革兰氏阴性菌的生长，同时在食品体系中表现出抗氧化活性。本综述聚焦于与EGCG分离技术、其结构修饰、抗氧化和抗菌活性机制以及在保持食品质量和安全方面的应用等相关的最新研究成果。
