摘要
植物精油广泛存在于多种植物中,多数无毒无害、易于降解、对人体和环境友好,且多种植物精油通过破坏细胞膜、细胞壁的完整性及线粒体结构和功能达到显著的抑菌效果。然而,植物精油较强的挥发性导致抑菌时效不理想,壳聚糖、淀粉、明胶、果胶、大豆分离蛋白等无毒无害的天然高分子聚合物可以包裹植物精油制备成不同的剂型,不仅可以延长植物精油的抑菌时效,还可改善食品品质。在植物精油抑菌机制的基础上,综述了不同植物精油剂型的抑菌效果,最后对其在固液态食品保鲜中的应用进行具体论述,为植物精油的深入开发利用提供理论依据。
Plant essential oils are widely present in various plants,which are non-toxic,harmless,easy to degrade,and friendly to the human body and environment.Moreover,various plant essential oils exert significant antimicrobial effects by disrupting the integrity of cell membranes and walls,as well as mitochondrial structure and function.However,the strong volatility of plant essential oils leads to unsatisfactory antimicrobial efficacy.Natural high molecular polymers such as chitosan,starch,gelatin,pectin,and soy protein isolate,which are non-toxic and harmless,can wrap essential oils into different formulations.This not only prolongs the antimicrobial efficacy of plant essential oils,but also improves food quality.On the basis of the antimicrobial mechanism of plant essential oils,this review lists the antimicrobial effects of different plant essential oil formulations,and finally discusses their application in the preservation of solid and liquid food,which will provide a theoretical basis for the in-depth development and utilization of plant essential oils.
作者
李倩
艾淑娜
郭飞燕
李亚楠
左雪昊
安康
刘涵
范英姿
陈叶茂
王晓琦
谢岩黎
LI Qian;AI Shuna;GUO Feiyan;LI Yanan;ZUO Xuehao;AN Kang;LIU Han;FAN Yingzi;CHEN Yemao;WANG Xiaoqi;XIE Yanli(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China)
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2023年第4期123-129,共7页
Journal of Henan University of Technology：Natural Science Edition
基金
国家大学生创新创业训练项目(202210463004)
河南省重点研发与推广专项(科技攻关)(232102111058)。
关键词
食源性致病菌
抑菌活性
剂型
食品保鲜
plant essential oils
antimicrobial mechanism
formulations
food preservation
