天然抗菌剂纳米乳液的制备、抑菌机理及在肉类保鲜中的应用研究进展  

Preparation,Antibacterial Mechanism of Natural Antimicrobial-Loaded Nanoemulsions and Their Application in Meat Preservation:A Literature Review

作　　者：赵思琪 张浪 刘骞[1] 陈倩[1] 孔保华[1] ZHAO Siqi;ZHANG Lang;LIU Qian;CHEN Qian;KONG Baohua(College of Food Science,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《肉类研究》2022年第4期48-56,共9页Meat Research

基　　金：黑龙江省“百千万”工程重大科技专项(2020ZX07B72,2019ZX07B03)。

摘　　要：肉类富含蛋白质、脂肪等营养物质,在加工或贮藏过程中易受到微生物的污染而发生腐败变质。天然抗菌剂作为一种肉类保鲜剂,因具有良好的抑菌活性、安全性及生物可降解性而受到广泛关注。然而,有些天然抗菌剂具有高挥发性、低水溶性、热不稳定等缺陷,导致其在肉类保鲜中的应用受到局限。纳米乳液作为一种包埋系统,能够将天然抗菌剂包埋在其内部,以提高天然抗菌剂的稳定性和抑菌活性,并改善天然抗菌剂的释放性能,从而缓解天然抗菌剂的局限性。本文综述天然抗菌剂纳米乳液的构成和制备方法,并在此基础上进一步论述天然抗菌剂纳米乳液的抑菌机理与优势以及天然抗菌剂纳米乳液在肉类保鲜中的研究进展,以期为天然抗菌剂纳米乳液在肉类保鲜中的应用提供理论基础和实践指导。Meat and meat products are rich in nutrients such as protein and fat and prone to spoilage during processing or improper storage due to microbial contamination.Natural antimicrobial agents have been widely used as meat preservatives because of their excellent antibacterial activity,safety,and biodegradability.However,some natural antimicrobial agents are of high volatility,low water solubility,and thermal instability,which limits their application in meat and meat products preservation.Nanoemulsions can allow incorporation of natural antimicrobial agents into their interior to improve the stability,antibacterial activity and release performance of natural antimicrobial agents,thus alleviating their limitations.In this review,the composition,preparation methods,antibacterial mechanism of natural antimicrobial-loaded nanoemulsions are summarized.Furthermore,the recent progress in the application of natural antimicrobial-loaded nanoemulsions in meat preservation is discussed to provide theoretical basis and practical guidance for the application of natural antimicrobialloaded nanoemulsions in meat and meat product preservation.

关 键 词：纳米乳液 天然抗菌剂 制备方法 抑菌机理 肉类保鲜 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]