摘要
食物是一个复杂且营养丰富的体系,会给微生物生长提供一个优越的环境,因而易使食品感染微生物而导致腐败变质。将植物天然提取物用于食物保鲜已成为近年来食品保鲜业界的研究热点,植物精油作为一种无毒、无害、纯天然的提取物,具有很好的抗氧化和抑菌防腐的特性,其在食品保鲜领域的应用前景十分巨大。但植物精油存在着极易挥发、水溶性差,对光、热、温度敏感等特性,使其在食品保鲜中的应用受到限制。本文综述了提高植物精油稳定性的四种方法微胶囊、微乳液、纳米乳和脂质体及其在果蔬、谷物类、肉类等食品保鲜中的应用,为植物精油的进一步开发研究及应用提供参考。
Food is a complex and nutrient-rich system,which will provided an excellent environment for the growth of microorganisms,so it is easy to be infected with microorganisms and lead to spoilage.The use of natural plant extracts for food preservation has become a research hotspot in recent years.As a non-toxic,harmless and purely natural extract,plant essential oil has excellent characteristics of anti-oxidation,anti-bacterial and anti-corrosion,and has a great application prospect in the field of food preservation.However,the application of plant essential oil in food preservation is limited because of its characteristics such as easy volatilization,poor water-solubility and sensitivity to light,heat and temperature.In this paper,four methods to improve the stability of plant essential oils,including microencapsulation,micro-emulsion,nanoemulsion and liposome,and the applications in the preservation of fruits and vegetables,grains and meat were reviewed,which provided references for the further research and application of plant essential oils.
作者
汤友军
鲁晓翔
TANG You-jun;LU Xiao-xiang(College of Food Science and Biotechnology,Tianjin University of Commerce,Tianjin Key Laboratory of Food Biotechnology,Tianjin 300134,China)
出处
《食品工业科技》
CAS
北大核心
2020年第7期353-357,共5页
Science and Technology of Food Industry
基金
天津市农业科技成果转化与推广项目(201901090)。
关键词
植物精油
稳定性
食品保鲜
plant essential oil
stability
food preservation
