The Use of Plant Antimicrobial Compounds for Food Preservation.
The Use of Plant Antimicrobial Compounds for Food Preservation.
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DOI：
10.1155/2015/246264
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发表时间：
2015
影响因子：
--
通讯作者：
Di R
中科院分区：
文献类型：
--
作者：
Hintz T;Matthews KK;Di R
食源性疾病是一个对人类健康有重大影响的全球性问题。随着消费者对天然防腐剂取代化合物的需求日益增长，必须彻底研究植物抗菌化合物作为生物防腐剂的潜力。本文将重点介绍植物源性产品在食品保鲜和控制食品中的食源性致病菌方面的应用。将讨论这些植物化合物的结构、作用方式、稳定性和抗性，以及它们在食品工业中的应用和提供它们的可能技术。将强调好处和挑战，例如需要为执行和政府监管进行进一步研究。
Foodborne disease is a global issue with significant impact on human health. With the growing consumer demand for natural preservatives to replace chemical compounds, plant antimicrobial compounds must be thoroughly investigated for their potential to serve as biopreservatives. This review paper will focus on the plant-derived products as antimicrobial agents for use in food preservation and to control foodborne pathogens in foods. Structure, modes of action, stability, and resistance to these plant compounds will be discussed as well as their application in food industries and possible technologies by which they can be delivered. Benefits as well as challenges, such as the need for further research for implementation and governmental regulation, will be highlighted.