Faheem Fatima, Liu Zhi Wei, Rabail Roshina, Haq Iahtisham-Ul, Gul Maryam, Bryła Marcin, Roszko Marek, Kieliszek Marek, Din Ahmad, Aadil Rana Muhammad
National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.
Antioxidants (Basel). 2022 Apr 6;11(4):720. doi: 10.3390/antiox11040720.
The food industry is growing vastly, with an increasing number of food products and the demand of consumers to have safe and pathogen-free food with an extended shelf life for consumption. It is critical to have food safe from pathogenic bacteria, fungi, and unpleasant odors or tastes so that the food may not cause any health risks to consumers. Currently, the direction of food industry has been shifting from synthetically produced preservatives to natural preservatives to lower the unnecessary chemical burden on health. Many new technologies are working on natural prevention tools against food degradation. Lemongrass is one such natural preservative that possesses significant antimicrobial and antioxidant activity. The essential oil of lemongrass contains a series of terpenes that are responsible for these activities. These properties make lemongrass acceptable in the food industry and may fulfill consumer demands. This article provides detailed information about the role of lemongrass and its essential oil in food preservation. The outcomes of the research on lemongrass offer room for its new technological applications in food preservation.
食品工业正在蓬勃发展，食品种类日益增多，消费者对安全、无病原体且保质期延长的食品的需求也在增加。确保食品不受致病细菌、真菌以及不良气味或味道的影响至关重要，这样食品才不会给消费者带来任何健康风险。目前，食品工业的发展方向已从合成防腐剂转向天然防腐剂，以减轻对健康不必要的化学负担。许多新技术正在研发用于防止食品变质的天然工具。柠檬草就是这样一种具有显著抗菌和抗氧化活性的天然防腐剂。柠檬草精油含有一系列负责这些活性的萜类化合物。这些特性使柠檬草在食品工业中被接受，并可能满足消费者需求。本文提供了关于柠檬草及其精油在食品保鲜中作用的详细信息。对柠檬草的研究成果为其在食品保鲜中的新技术应用提供了空间。
