纳他霉素：一种用于食品的天然防腐剂——综述
Natamycin: a natural preservative for food applications-a review.
作者信息
Meena Mahima, Prajapati Priyanka, Ravichandran Chandrakala, Sehrawat Rachna
机构信息
Institute of Home Economics, University of Delhi, New Delhi, India.
Department of Food Processing Technology, Karunya Institute of Technology and Sciences, Coimbatore, Tamilnadu, 641114 India.
出版信息
Food Sci Biotechnol. 2021 Oct 5;30(12):1481-1496. doi: 10.1007/s10068-021-00981-1. eCollection 2021 Nov.
Abstract
UNLABELLED
Natamycin is a natural antimicrobial peptide produced by the strains of . It effectively acts as an antifungal preservative on various food products like yogurt, khoa, sausages, juices, wines, etc. Additionally, it has been used as a bio preservative and is listed as generally recognized as a safe ingredient for various food applications. In this review, natamycin properties, production methods, toxicity, and application as a natural preservative in different foods are emphasized. This review also focuses on optimal condition and process control required in natamycin production. The mode of action and inhibitory effect of natamycin on yeast and molds inhibition and its formulation and dosage to preserve various food products, coating, and hurdle applications are summarized. Understanding the scientific factors in natamycin's production process, its toxicity, and its efficiency as a preservative will open its practical application in various food products.
SUPPLEMENTARY INFORMATION
The online version contains supplementary material available at 10.1007/s10068-021-00981-1.
摘要
未标注
纳他霉素是由某些菌株产生的一种天然抗菌肽。它可有效作为抗真菌防腐剂用于各种食品，如酸奶、 khoa（一种印度乳制品）、香肠、果汁、葡萄酒等。此外，它已被用作生物防腐剂，并被列为在各种食品应用中普遍认为安全的成分。在本综述中，重点介绍了纳他霉素的性质、生产方法、毒性以及作为天然防腐剂在不同食品中的应用。本综述还关注纳他霉素生产所需的最佳条件和过程控制。总结了纳他霉素对酵母和霉菌抑制的作用方式和抑制效果及其在保存各种食品、涂层和栅栏应用中的配方和剂量。了解纳他霉素生产过程中的科学因素、其毒性及其作为防腐剂的效率将开启其在各种食品中的实际应用。
补充信息
在线版本包含可在10.1007/s10068-021-00981-1获取的补充材料。
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