College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China.
Department of Biotherapy, Cancer Center and State Key Laboratory of Biotherapy, West China Hospital, Sichuan University, Chengdu, 610041, China.
Food Chem. 2024 Dec 1;460(Pt 1):140476. doi: 10.1016/j.foodchem.2024.140476. Epub 2024 Jul 15.
The application of natural alternatives as food preservatives has gained much attention due to the escalating negative perception of synthetic preservatives among consumers and the spread of drug-resistance foodborne pathogens. Natural flavonoids have the potential to be employed for food safety due to their antimicrobial properties against a wide range of foodborne pathogenic microorganisms. In this perspective, we reviewed the antimicrobial activities of natural flavonoids, the mechanism of action, as well as their application for food safety and quality. Various strategies for the incorporation of flavonoids into food products were highlighted, including direct addition to food formulations, encapsulation as micro or nanocarriers, and incorporation into edible or active films and coatings. Furthermore, we discussed the current challenges of industrial application of flavonoids, and proposed future trends to enhance their potential as natural preservatives. This review provides a theoretical foundation for the further development and application of flavonoids for food safety.
由于消费者对合成防腐剂的负面看法不断升级，以及耐药食源性病原体的传播，天然替代品作为食品防腐剂的应用引起了广泛关注。天然类黄酮由于对多种食源性病原体具有抗菌特性，因此有可能用于食品安全。从这个角度来看，我们综述了天然类黄酮的抗菌活性、作用机制以及它们在食品安全和质量方面的应用。强调了将类黄酮纳入食品产品的各种策略，包括直接添加到食品配方中、封装为微或纳米载体，以及纳入可食用或活性薄膜和涂层中。此外，我们还讨论了类黄酮工业应用的当前挑战，并提出了未来的趋势，以提高它们作为天然防腐剂的潜力。本综述为进一步开发和应用类黄酮用于食品安全提供了理论基础。
