摘要
随着国民生活水平的提高,人们对低热量食品的需求不断增大,即食鲜切水果和果汁的消费也逐渐增加,它们的安全性越来越受到人们的重视。鲜切水果和果汁由于组织和形态被破坏极易受到病原微生物和腐败微生物的污染,如果加工或储存条件不当,极易造成微生物致病和腐败。微生物学、酶学、化学或物理学变化均能引起鲜切水果与未高温消毒果汁的质量损失。其中,微生物造成的损失非常重要,有两方面原因:一是微生物毒素或病原微生物对消费者的健康构成威胁,二是微生物腐败给消费者造成经济损失。使用防腐剂可以有效减少微生物污染增强安全性。天然防腐剂既能保证食品安全又能保持品质特征,近年来,将其用于鲜切水果与未高温消毒果汁以防止微生物腐败方面的研究备受关注。本文综述了来自动物、植物和微生物的天然防腐剂对鲜切水果和果汁中病原微生物及腐败微生物的抑菌作用。
With improved living standard,the demand for low-calorie foods are increasing.The consumption of ready-to-eat fresh-cut fruits and fruit juices is gradually increased because of the attention to the food safety.Due to damaged tissue and form,fresh-cut fruits and fruit juices are easy polluted caused by pathogenic and spoilage microorganisms.If treated under inappropriate manipulation and storage conditions,the product may be subject to microbial diseases and spoilage.Quality loss in fresh-cut fruits and unpasteurized juices may be caused by microbiological,enzymatic,chemical,or physical changes.Among these,microbiological cause is particularly important：first,microbial toxins or pathogenic microorganisms in the product are harmful to the health of consumers;second,microbial spoilage may incur economic losses to consumers.The use of antiseptic can effectively reduce microbial pollution and enhance safety.Natural food additives can assure safety and maintain quality characteristics.Studies on the use of natural substances to prevent fresh-cut fruits and unpasteurized juices from microbiological spoilage have been significantly increased in recent years.This review summaries the different studies on the antimicrobial effectiveness to pathogenic and spoilage microorganisms in fresh-cut fruits and fruit juices by natural antimicrobials of animal,plant and microbial origin.
出处
《中国食品添加剂》
CAS
北大核心
2012年第2期143-148,共6页
China Food Additives
关键词
鲜切水果
果汁
病原微生物
腐败微生物
天然防腐剂
抑菌作用
fresh-cut fruit
fruit juice
pathogenic microorganism
spoilage microorganism
natural antimicrobial
antimicrobial effectiveness
