Wang Jindi, Zhao Fangyuan, Huang Jinglin, Li Qianyu, Yang Qingli, Ju Jian
Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China.
Qingdao Special Food Research Institute, Qingdao, People's Republic of China.
Crit Rev Food Sci Nutr. 2024 Jun;64(18):6272-6297. doi: 10.1080/10408398.2023.2167066. Epub 2023 Jan 18.
Food spoilage caused by foodborne microorganisms will not only cause significant economic losses, but also the toxins produced by some microorganisms will also pose a serious threat to human health. Essential oil (EOs) has significant antimicrobial activity, but its application in the field of food preservation is limited because of its volatile, insoluble in water and sensitive to light and heat. Therefore, in order to solve these problems effectively, this paper first analyzed the antibacterial effect of EOs as an antimicrobial agent on foodborne bacteria and its mechanism. Then, the application strategies of EOs as a sustained-release antimicrobial agent in food preservation were reviewed. On this basis, the release mechanism and application cases of EOs in different antibacterial composites were analyzed. The purpose of this paper is to provide technical support and solutions for the preparation of new antibacterial packaging materials based on plant active components to ensure food safety and reduce food waste.
由食源微生物引起的食品腐败不仅会造成重大经济损失，而且一些微生物产生的毒素也会对人类健康构成严重威胁。精油（EOs）具有显著的抗菌活性，但其在食品保鲜领域的应用受到限制，因为它具有挥发性、不溶于水且对光和热敏感。因此，为了有效解决这些问题，本文首先分析了精油作为抗菌剂对食源细菌的抗菌效果及其作用机制。然后，综述了精油作为缓释抗菌剂在食品保鲜中的应用策略。在此基础上，分析了精油在不同抗菌复合材料中的释放机制及应用案例。本文旨在为基于植物活性成分的新型抗菌包装材料的制备提供技术支持和解决方案，以确保食品安全并减少食品浪费。
