姜黄素介导的光动力冷杀菌技术在食品中的研究进展  

Research progress of curcumin-mediated photodynamic cold pasteurization in food

作　　者：张帅 刘若雨 李晨[1] 姚丽丽[1] 熊晓辉[1] 崔晓文 ZHANG Shuai;LIU Ruoyu;LI Chen;YAO Lili;XIONG Xiaohui;CUI Xiaowen(College of Food and Light Industry,Nanjing Tech University,Nanjing 211816,China)

机构地区：[1]南京工业大学食品与轻工学院,江苏南京211816

出　　处：《食品与发酵工业》2022年第12期301-306,共6页Food and Fermentation Industries

基　　金：南京工业大学引进人才科研启动专项经费资助;江苏省高等学校自然科学研究面上项目(20KJB550001);江苏省“双创博士”项目(2020)(30539)。

摘　　要：姜黄素介导的光动力冷杀菌技术是食品工业中新型杀菌技术之一,由于其高效,安全且能保持食品品质及感官特性,因此在未来食品杀菌领域具有广阔的应用前景。该文介绍了姜黄素介导光动力冷杀菌技术的杀菌机理和影响食品杀菌效果的因素,并与其他冷杀菌技术进行比较。在此基础上,总结了姜黄素介导的光动力冷杀菌技术在食品杀菌中的研究进展,并对其未来应用前景进行了展望。Curcumin-mediated photodynamic cold pasteurization is one of the new pasteurization technologies in food industry.Due to its high efficiency,safety and ability to maintain food quality and sensory characteristics,it has broad application prospects in the field of food pasteurization in the future.In this paper,the pasteurization mechanism of curcumin-mediated photodynamic cold pasteurization and the factors affecting the pasteurization effect of food are introduced,and the advantages and disadvantages of various cold pasteurization technologies are compared.On this basis,the research progress of curcumin mediated photodynamic cold pasteurization in food is summarized,and its future application prospect is prospected.

关 键 词：姜黄素 光动力冷杀菌技术 微生物 食品杀菌技术 

分 类 号：TS205[轻工技术与工程—食品科学]