Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), Institute of Agro-Bioengineering, College of Life Sciences, Guizhou University, Guiyang, Guizhou Province, China.
J Food Sci. 2024 Aug;89(8):4583-4603. doi: 10.1111/1750-3841.17236. Epub 2024 Jul 16.
Litsea cubeba (Lour.) Pers. (Lauraceae) is a valuable industrial crop that produces essential oil. The essential oil extracted from L. cubeba (LCEO) has broad-spectrum antimicrobial activity and high antioxidant properties, with great potential for increased usage in the food industry. This literature review summarizes the extraction techniques, content and chemical composition, and antioxidant and antimicrobial activities of LCEO, with a focus on its usage in the food industry, which is an area of substantial recent research. The chemical composition of LCEO, which is affected by various factors, plays a key role in determining its bioactivity and usage in food. The potent antimicrobial activity of LCEO against various foodborne pathogens gives it potential for use in food packaging and preservation to extend shelf life. Future research challenges include the elucidation of the role and mechanism of individual chemical components of LCEO in inhibiting specific foodborne microorganisms; cultivar development to produce germplasm that yields essential oils of the desired chemical composition; and the development of commercial products that can be used in the food industry.
山鸡椒（Litsea cubeba (Lour.) Pers.）（樟科）是一种有价值的工业作物，可生产精油。从山鸡椒中提取的精油具有广谱抗菌活性和高抗氧化性能，在食品工业中有很大的应用潜力。本文综述了山鸡椒精油的提取技术、含量和化学成分，以及抗氧化和抗菌活性，重点介绍了其在食品工业中的应用，这是近期研究的一个重要领域。受多种因素影响的山鸡椒精油的化学成分在决定其生物活性和在食品中的应用方面起着关键作用。山鸡椒精油对各种食源性病原体的强大抗菌活性使其有可能用于食品包装和保鲜，以延长保质期。未来的研究挑战包括阐明山鸡椒精油中各个化学成分在抑制特定食源性病原体方面的作用和机制；开发生产具有所需化学成分精油的品种；开发可用于食品工业的商业产品。
