生物防腐剂及其在食品防腐中的应用  

Biological Preservatives and Their Application for Food Preservation

作　　者：周志江[1] 

机构地区：[1]天津大学化工学院,天津300072

出　　处：《保鲜与加工》2015年第1期1-8,共8页Storage and Process

基　　金：天津市科技支撑计划重点项目(13ZCDNC01900)

摘　　要：随着对食品安全和健康问题的普遍关注,消费者对天然产物的兴趣越来越高。由于化学防腐剂存在的问题和缺陷,天然生物防腐剂引起了食品工业界的极大重视。采用天然防腐剂,可以赋予食品更高的营养价值,减少或完全停用化学防腐剂,并且确保食品的微生物安全性。天然生物防腐剂是指来源于植物、动物、微生物的具有预防食品腐败作用的抗菌物质。天然防腐剂的作用方式是抑制微生物的生长及发生在食品中的氧化反应和酶促反应。本文综述天然生物防腐剂的种类、抑菌机理及其在食品防腐中的应用研究现状,阐述在栅栏技术中的应用效果,展望天然生物防腐剂今后的应用前景及其在开发应用中需要研究解决的主要问题。A growing awareness among consumers towards the health aspects has increased their interest on natural products.As an alternative to certain disadvantages associated with chemical preservatives,industries are paying more emphasis on the use of natural preservatives.Utilization of natural preservatives has rendered foods with high nutritional value,free from chemical preservatives and adequate microbiological safety.Natural preservatives are the chemical agents derived from plants,animals,microbes and their metabolites that prevent the decomposition of products by any means.The mode of action of these natural preservatives is inhibition of microbial growth,oxidation and certain enzymatic reactions occurring in the foodstuffs.This review focuses on variouses naturally derived constituents,their mechanisms of antimicrobial action,and the application research status in food preservation.The application result in food hurdle technology is introduced.The future application prospect of natural biological preservative and the main problems to be solved in the research and development are outlooked in food systems.

关 键 词：生物防腐剂 抑菌机理 食品防腐 

分 类 号：TS202.3[轻工技术与工程—食品科学]