摘要
对目前食品防腐剂和抗氧化剂研究中的新技术和新方法进行了综述,概述了微胶囊技术和纳米技术定义、特点及在食品防腐剂和抗氧化剂研究中的应用现状及应用前景,微胶囊技术和纳米技术目前在防腐剂和抗氧化剂研究中遇到的问题及使用优势。介绍了乙醇及乙醇气体发生剂,抗菌食品保鲜膜,利用有益菌与腐败菌的营养竞争作用研发的水果防腐剂的研究方法及其应用效果。酒精气体发生剂具有安全性高而且很强地抑制菌类繁殖的能力,有防止食品硬化的效果。抗菌食品保鲜膜在未来一段时间内将综合考虑抗菌、透气、机械强度等性能指标,实现性能的复合化。利用有益菌研究发防腐剂较一般的防腐剂能更好地促进氧气与二氧化碳气的交换,有广阔的应用前景。
This paper discussed some new technology and new methods used in the present food preservatives and antioxidants studies,summarized the microcapsule techniques and nanotechnology definition,characteristics and the status and prospect of their application of food preservatives and antioxidant,and the problems in their research and their use of advantages.Introduced ethanol and ethanol gas generating agent,antimicrobial food wrap,research methods of fruit preservatives through the nutrition competition between beneficial bacteria and spoilage Bacteria of the fruit.Alcohol gas generating agent had high security and strong ability to inhibit the fungi reproduction,and had the effect of preventing food hardening.For a long period in the future,antimicrobial food wrap would be considered about antibacterial,breathable,mechanical properties to achieve the performance of the compound.The new preservatives through using the beneficial bacterium had more advantages than general antiseptic to promote oxygen and carbon dioxide gas exchange.They had broad application prospects.
出处
《中国食品添加剂》
CAS
北大核心
2010年第2期188-191,共4页
China Food Additives
关键词
防腐剂
抗氧化剂
微胶囊技术
纳米技术
乙醇气体发生剂
抗菌食品保鲜膜
preservative
antioxidant
microcapsule techniques
nanotechnology
ethanol gas generating agent
antimicrobial food wrap
