植物精油微胶囊在食品保鲜中的应用研究进展  

Research Progress on the Application of Plant Essential Oil Microcapsules in Food Preservation

作　　者：李佳敏 孙飞龙[1] 史宇 罗如梦 贾光峰 LI Jiamin;SUN Feilong;SHI Yu;LUO Rumeng;JIA Guangfeng(School of Environmental and Chemical Engineering,Xi'an Polytechnic University,Xi'an 710600,China;Shaanxi Hamer Biotechnology Co.Ltd.,Xi'an 710032,China)

机构地区：[1]西安工程大学环境与化学工程学院,陕西西安710600 [2]陕西哈默生物科技有限公司,陕西西安710032

出　　处：《现代食品科技》2024年第1期332-339,共8页Modern Food Science and Technology

基　　金：陕西省重点研发计划项目(2023-YBNY-167);西安市科技计划高校院所科技人员服务企业项目(22GXFW0040);陕西省大学生创新训练项目(S202210709103);校企合作项目(2022KJ-176)。

摘　　要：食品在运输和储存期间容易受到病原菌的污染影响食品品质,进而威胁人体健康。因此,开发安全高效的天然保鲜剂是当前保鲜食品的重要研究方向之一。植物精油的天然抗菌性和抗氧化活性使其在食品保鲜方面有着广泛的应用前景,而微胶囊技术能够改善精油气味,保持其化学稳定性,减少氧化挥发,且具有缓释作用,可以更好地发挥食品保鲜的效能。该文综述了植物精油微胶囊的制备材料、制备方法、保鲜机理、释放机理及其在果蔬、肉制品等食品中的保鲜应用,以期为植物精油微胶囊在食品保鲜方面进一步的研究和应用提供参考。Food is easy to be contaminated by pathogenic bacteria during transportation and storage,which will affect food quality and threaten human health.Therefore,at present,the development of safe and effective natural preservatives is one of the important research directions for food preservation.The inherent antibacterial activity and antioxidant activity of plant essential oils make them have a broad application prospect in food preservation,and microencapsulation technology can improve the flavor of essential oils,maintain their chemical stability,reduce oxidative volatilization,while offering a slow-release effect,which can allow more effective food preservation.This paper reviews the preparation materials,preparation methods,preservation mechanism,and release mechanism of plant essential oil microcapsules and their applications in the preservation of fruits,vegetables,meat products,and other food products,to provide a reference for further research and application of plant essential oil microcapsules in food preservation.

关 键 词：植物精油 微胶囊 制备 食品保鲜 应用 

分 类 号：TS202.3[轻工技术与工程—食品科学]