Raybaudi-Massilia Rosa M, Mosqueda-Melgar Jonathan, Soliva-Fortuny Robert, Martín-Belloso Olga
Authors are with Dept. of Food Technology, Univ. of Lleida, UTPV-CeRTA, Av. Alcalde Rovira Roure, 191, 25198 Lleida, Spain. Direct inquiries to author Martín-Belloso (E-mail:
Compr Rev Food Sci Food Saf. 2009 Jul;8(3):157-180. doi: 10.1111/j.1541-4337.2009.00076.x.
Traditional antimicrobials have been extensively used for many years. However, consumers are currently demanding wholesome, fresh-like, and safe foods without addition of chemically synthesized preservatives. The application of novel natural antimicrobials to assure safety of fresh-cut fruits and unpasteurized juices while preventing quality loss is a promising alternative. The effectiveness of these natural substances added to fruit derivatives has been studied by different researchers. Antimicrobials of animal (lactoperoxidase, lysozyme, and chitosan), plant (essential oils, aldehydes, esters, herbs, and spices), and microbial origin (nisin) can be used to effectively reduce pathogenic and spoilage microorganisms in fresh-cut fruits and fruit juices. Nevertheless, the use of these compounds at a commercial level is still limited due to several factors such as impact on sensory attributes or, in some cases, regulatory issues concerning their use. Therefore, extensive research on the effects of each antimicrobial on food sensory characteristics is still needed so that antimicrobial substances of natural origin can be regarded as feasible alternatives to synthetic ones.
传统抗菌剂已被广泛使用多年。然而，目前消费者要求食品健康、新鲜且安全，不添加化学合成防腐剂。应用新型天然抗菌剂来确保鲜切水果和未经巴氏杀菌果汁的安全，同时防止品质损失，是一种很有前景的替代方法。不同研究人员已对添加到水果制品中的这些天然物质的有效性进行了研究。来自动物（乳过氧化物酶、溶菌酶和壳聚糖）、植物（精油、醛类、酯类、草药和香料）以及微生物源（乳酸链球菌素）的抗菌剂可有效减少鲜切水果和果汁中的致病微生物和腐败微生物。然而，由于对感官特性的影响等多种因素，或在某些情况下，关于其使用的监管问题，这些化合物在商业层面的使用仍然有限。因此，仍需要对每种抗菌剂对食品感官特性的影响进行广泛研究，以便天然来源的抗菌物质能够被视为合成抗菌剂的可行替代品。
