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Natural antimicrobial/antioxidant agents in meat and poultry products as well as fruits and vegetables: A review.,Critical Reviews in Food Science and Nutrition

花匠小妙招
2024-11-08 05:28

Synthetic preservatives are widely used by the food industry to control the growth of spoilage and pathogenic microorganisms and to inhibit the process of lipid oxidation extending the shelf-life, quality and safety of food products. However, consumer's preference for natural food additives and concern regarding the safety of synthetic preservatives prompted the food industry to look for natural alternatives. Natural antimicrobials, including plant extracts and their essential oils, enzymes, peptides, bacteriocins, bacteriophages, and fermented ingredients have all been shown to have the potential for use as alternatives to chemical antimicrobials. Some spices, herbs and other plant extracts were also reported to be strong antioxidants. The antimicrobial/antioxidant activities of some plant extracts and/or their essential oils are mainly due to the presence of some major bioactive compounds, including phenolic acids, terpenes, aldehydes, and flavonoids. The proposed mechanisms of action of these natural preservatives are reported. An overview of the research done on the direct incorporation of natural preservatives agents into meat and poultry products as well as fruit and vegetables to extend their shelf-life is presented. The development of edible packaging materials containing natural preservatives is growing and their applications in selected food products are also presented in this review.

中文翻译：

肉和家禽产品以及水果和蔬菜中的天然抗菌/抗氧化剂：综述。

食品工业广泛使用合成防腐剂来控制腐败和病原微生物的生长，并抑制脂质氧化过程，从而延长食品的货架期，质量和安全性。但是，消费者对天然食品添加剂的偏爱以及对合成防腐剂安全性的关注促使食品工业寻找天然替代品。天然抗微生物剂，包括植物提取物及其精油，酶，肽，细菌素，噬菌体和发酵成分，均已显示出可用作化学抗微生物剂替代品的潜力。据报道，一些香料，草药和其他植物提取物也是强抗氧化剂。一些植物提取物和/或其精油的抗微生物/抗氧化活性主要是由于存在一些主要的生物活性化合物，包括酚酸，萜烯，醛和类黄酮。报告了这些天然防腐剂的拟议作用机理。介绍了有关将自然防腐剂直接掺入肉类，禽类产品以及水果和蔬菜以延长其保质期的研究的概述。包含天然防腐剂的可食用包装材料的开发正在不断发展，本综述还介绍了它们在某些食品中的应用。报告了这些天然防腐剂的拟议作用机理。介绍了有关将自然防腐剂直接掺入肉类，禽类产品以及水果和蔬菜以延长其保质期的研究的概述。包含天然防腐剂的可食用包装材料的开发正在不断发展，本综述还介绍了它们在某些食品中的应用。报告了这些天然防腐剂的拟议作用机理。介绍了有关将自然防腐剂直接掺入肉类，禽类产品以及水果和蔬菜以延长其保质期的研究的概述。包含天然防腐剂的可食用包装材料的开发正在不断发展，本综述还介绍了它们在某些食品中的应用。