Essential oils in food preservation: mode of action, synergies, and interactions with food matrix components.
Essential oils in food preservation: mode of action, synergies, and interactions with food matrix components.
复制标题
DOI：
10.3389/fmicb.2012.00012
复制
发表时间：
2012
影响因子：
5.2
通讯作者：
Meyer RL
中科院分区：
文献类型：
--
作者：
Hyldgaard M;Mygind T;Meyer RL
精油是从植物中提取的芳香和挥发性液体。精油中的化学物质是次生代谢产物，它们在植物防御中起着重要作用，因为它们通常具有抗菌特性。近年来，消费者对合成防腐剂的负面看法越来越多，这扩大了人们对精油及其在食品防腐中的应用的兴趣。此外，食源性疾病是全世界日益严重的公共卫生问题，需要更有效的保存战略。精油及其成分的抗菌特性已被广泛记录。开创性的工作也阐明了一些精油成分的作用模式，但对大多数化合物的作用模式的详细知识仍然缺乏。这些知识对于预测它们对不同微生物的影响，它们如何与食品基质成分相互作用，以及它们如何与其他抗菌化合物结合使用特别重要。使用精油成分作为食品防腐剂的主要障碍是它们作为单一成分通常不够有效，并且当以足够的量添加以提供抗微生物效果时，它们会引起负面的感官效果。开发几种化合物之间的协同作用已被建议作为这个问题的解决方案。然而，很少有人知道哪些相互作用导致协同，相加，或拮抗作用。这些知识有助于设计新的和更有效的抗菌混合物，并了解原油成分之间的相互作用。本文综述了精油及其成分的抗菌特性和抗菌作用模式，并确定了促进精油在食品中作为天然防腐剂的研究途径。
Essential oils are aromatic and volatile liquids extracted from plants. The chemicals in essential oils are secondary metabolites, which play an important role in plant defense as they often possess antimicrobial properties. The interest in essential oils and their application in food preservation has been amplified in recent years by an increasingly negative consumer perception of synthetic preservatives. Furthermore, food-borne diseases are a growing public health problem worldwide, calling for more effective preservation strategies. The antibacterial properties of essential oils and their constituents have been documented extensively. Pioneering work has also elucidated the mode of action of a few essential oil constituents, but detailed knowledge about most of the compounds’ mode of action is still lacking. This knowledge is particularly important to predict their effect on different microorganisms, how they interact with food matrix components, and how they work in combination with other antimicrobial compounds. The main obstacle for using essential oil constituents as food preservatives is that they are most often not potent enough as single components, and they cause negative organoleptic effects when added in sufficient amounts to provide an antimicrobial effect. Exploiting synergies between several compounds has been suggested as a solution to this problem. However, little is known about which interactions lead to synergistic, additive, or antagonistic effects. Such knowledge could contribute to design of new and more potent antimicrobial blends, and to understand the interplay between the constituents of crude essential oils. The purpose of this review is to provide an overview of current knowledge about the antibacterial properties and antibacterial mode of action of essential oils and their constituents, and to identify research avenues that can facilitate implementation of essential oils as natural preservatives in foods.
登录
查看更多内容
影响因子：
4.4
作者：
Burt, Sara A.;van der Zee, Ruurd;Veldhuizen, Edwin J. A.
通讯作者：
Veldhuizen, Edwin J. A.
影响因子：
2.4
作者：
Bennis, S;Chami, F;Remmal, A
通讯作者：
Remmal, A
DOI：
10.1016/j.ifset.2011.04.004
发表时间：
2011-07-01
影响因子：
6.6
作者：
Ait-Ouazzou, Abdenour;Cherrat, Lamia;Pagan, Rafael
通讯作者：
Pagan, Rafael
影响因子：
1.6
作者：
Bang, KH;Lee, DW;Rhee, YH
通讯作者：
Rhee, YH
影响因子：
4.4
作者：
Breeuwer, P;Drocourt, JL;Abee, T
通讯作者：
Abee, T