综述与专题评论

植物源天然防腐剂应用及抑菌机理研究现状

  • 杨连战 ,
  • 李言 ,
  • 钱海峰 ,
  • 张晖 ,
  • 齐希光 ,
  • 王立
展开
  • (江南大学 食品学院,江苏 无锡 214122)
硕士研究生(王立教授为通讯作者,E-mail:wl0519@163.com)

收稿日期: 2020-06-26

  修回日期: 2020-07-16

  网络出版日期: 2021-02-03

基金资助

国家自然科学基金项目(32072254,31471617);现代农业产业技术体系专项资金资助项目(CARS-08-G19);江苏省六大人才高峰项目(NY-119)

Research progress on application and antibacterial mechanism of natural plant preservatives

  • YANG Lianzhan ,
  • LI Yan ,
  • QIAN Haifeng ,
  • ZHANG Hui ,
  • QI Xiguang ,
  • WANG Li
Expand
  • (School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

Received date: 2020-06-26

  Revised date: 2020-07-16

  Online published: 2021-02-03

摘要

植物源天然防腐剂是一类从植物中提取出来的抑菌物质,天然绿色,是理想的抑菌防腐资源。我国食品行业正朝着营养健康的方向发展,消费者对食品安全的追求,都使得天然防腐剂的需求不断提升。该文综述了植物源天然防腐剂在动物性、水产、植物性和面制食品领域的应用现状及其抑菌机理,以期为植物源天然防腐剂在食品工业中的广泛应用提供思路。

本文引用格式

杨连战 , 李言 , 钱海峰 , 张晖 , 齐希光 , 王立 . 植物源天然防腐剂应用及抑菌机理研究现状[J]. 食品与发酵工业, 2021 , 47(1) : 303 -308 . DOI: 10.13995/j.cnki.11-1802/ts.024857

Abstract

Natural plant preservatives are antibacterial substances extracted from different kinds of plants and used as ideal antibacterial and antiseptic resources. As the nutritional and healthy trend of food industry and healthy consideration by consumers, the demand for natural plant preservatives increase rapidly. In this review, the application of natural plant preservatives in animal products, aquatic products, vegetable produces, and wheat-based products are reviewed. Meanwhile, the potential antibacterial mechanisms are discussed, which is helpful to broaden the application of natural plant preservatives in food industry.

参考文献

[1] 张辉,贾敬敦,王文月,等.国内食品添加剂研究进展及发展趋势[J].食品与生物技术学报,2016,35(3):225-233.
ZHANG H,JIA J D,WANG W Y,et al.Current status and future trends of food additives research in China[J].Journal of Food Science and Biotechnology,2016,35(3):225-233.
[2] 张红艳, 林凯,阎春娟.国内外天然食品防腐剂的研究进展[J].粮食加工,2004,29(3):57-60.
ZHANG H Y,LIN K,YAN C J.Research progress of natural food preservatives at home and abroad[J].Grain Processing,2004,29(3):57-60.
[3] MARTINEZ J L.Natural antibiotic resistance and contamination by antibiotic resistance determinants:The two ages in the evolution of resistance to antimicrobials[J].Front Microbiol,2012,3(3):1-3.
[4] 周建新. 植物源天然食品防腐剂的研究现状、存在问题及前景[J].食品科学,2006,27(1):263-268.
ZHOU J X.Reviews on research progresses,actual problem and prospects on natural food preservatives from plant materials[J].Food Science,2006,27(1):263-268.
[5] 冯炜玮, 陈志伟.天然食品防腐剂的研究进展[J].安徽农业科学,2011,39(18):11 015-11 017;11 177.
FENG W W,CHEN Z W.Research progress of the natural food preservative[J].Journal of Anhui Agricultural Sciences,2011,39(18):11 015-11 017;11 177.
[6] DEBONNE E,LEYN I D,VERWAEREN J,et al.The use of essential oils as natural antifungal preservatives in bread products[J].Journal of Essential Oil Research,2018,30(5):309-318.
[7] 丁克清. 中草药防腐剂[J].长江大学学报(自科版),2006,3(4):350-351;353.
DING K Q.Preservatives of Chinese traditional and herbal drugs[J].Journal of Yangtze University(Natural Science Edition),2006,3(4):350-351;353.
[8] WU M C,LI H C,WU P H,et al.Assessment of oligogalacturonide from citrus pectin as a potential antibacterial agent against foodborne pathogens[J].Journal of Food Science,2014,79(8):M1 541-M1 544.
[9] 吴定晶. 蔬菜提取物对肉脯品质影响的研究[D].南京:南京农业大学,2012.
WU D J.Effect of vegetable extracts on quality attributes of dried sliced meat[D].Nanjing:Nanjing Agricultural University,2012.
[10] NEGI P S.Plant extracts for the control of bacterial growth:Efficacy,stability and safety issues for food application[J].International Journal of Food Microbiology,2012,156(1):7-17.
[11] 张全. 植物源防腐剂的研究现状及在肉制品中的应用[J].食品研究与开发,2016,37(17):219-221.
ZHANG Q.Research status and application of plant source preservatives in meat products[J].Food Research and Development,2016,37(17):219-221.
[12] GOKOGLU N.Novel natural food preservatives and applications in seafood preservation:A review[J].Journal of the Science of Food and Agriculture,2019,99(5):2 068-2 077.
[13] 曾荣, 张阿珊,陈金印.植物源防腐剂在果蔬保鲜中应用研究进展[J].中国食品学报,2011,11(4):161-167.
ZENG R,ZHANG A S,CHEN J Y.Research advances on application of natural plant antimicrobials to fresh-keeping of fruits and vegetables[J].Journal of Chinese Institute of Food Science and Technology,2011,11(4):161-167.
[14] AZIZKHANI M,TOORYAN F.Antioxidant and antimicrobial activities of rosemary extract,mint extract and a mixture of tocopherols in beef sausage during storage at 4 ℃[J].Journal of Food Safety,2015,35(1):128-136.
[15] ALIREZALU K,HESARI J,ESKANDARI M H,et al.Effect of green tea,stinging nettle and olive leaves extracts on the quality and shelf life stability of frankfurter type sausage[J].Journal of Food Processing and Preservation,2017,41(5):e13 100.
[16] 薛婉瑞, 张海生,赵鑫帅,等.复合天然保鲜剂对冷却羊肉的保鲜效果[J].食品与发酵工业,2020,46(5):240-247;254.
XUE W R,ZHANG H S,ZHAO X S,et al.Preservation effect of compound natural preservative on chilled mutton[J].Food and Fermentation Industries,2020,46(5):240-247;254.
[17] HERNÁNDEZ H,FRAŇKOVÁ A,SYKORA T,et al.The effect of oregano essential oil on microbial load and sensory attributes of dried meat[J].Journal of the Science of Food and Agriculture,2017,97(1):82-87.
[18] 禹迎迎. 天然复合植物提取物对低温肉制品微生物及理化品质的影响[D].南京:南京农业大学,2013.
YU Y Y.The impacts of natural compound plant extracts on microorganisms and physico-chemical quality of pasteurized meat products[D].Nanjing:Nanjing Agricultural University,2013.
[19] SHAHBAZI Y,KARAMI N,SHAVISI N.Effect of mentha spicata essential oil on chemical,microbial,and sensory properties of minced camel meat during refrigerated storage[J].Journal of Food Safety,2018,38(1):e12375.
[20] VIJI P,BINSI P K,VISNUVINAYAGAM S,et al.Efficacy of mint (Mentha arvensis) leaf and citrus (Citrus aurantium) peel extracts as natural preservatives for shelf life extension of chill stored Indian mackerel[J].Journal of Food Science and Technology,2015,52(10):6 278-6 289.
[21] RAEISI S,QUEK S Y,OJAGH S M,et al.Effects of cumin (Cuminum cyminum L.) seed and wild mint (Mentha longifolia L.) leaf extracts on the shelf life and quality of rainbow trout (Oncorhynchus mykiss) fillets stored at 4 ℃±1[J].Journal of Food Safety,2016,36(2):271-281.
[22] RAEISI S,OJAGH S M,SHARIFI-RAD M,et al.Evaluation of Allium paradoxum (M.B.) G.Don.and Eryngium caucasicum trauve.Extracts on the shelf-life and quality of silver carp (Hypophthalmichthys molitrix) fillets during refrigerated storage[J].Journal of Food Safety,2017,37(3):e12321.
[23] FI·CI·CI·LAR B B,GENI·CELEP H,ÖZEN T.Effects of bay leaf (Laurus nobilis) and green tea (Camellia sinensis) extracts on the physicochemical properties of the marinated anchovies with vacuum packaging[J].CyTA-Journal of Food,2018,16(1):848-858.
[24] ZHANG J,WANG F,HAN P,et al.Effect of tartary buckwheat peptides on shelf life of tilapia (Oreochromis niloticus) fillets[J].International Association for Food Protection,2019,82(10):1 697-1 705.
[25] 唐艳. 鲐鱼大肠杆菌生物控制技术研究[D].舟山:浙江海洋学院,2012.
TANG Y.Biological control technology of Escherichia coli in Pneumatophorus japonicus[D].Zhoushan:Zhejiang Ocean University,2012.
[26] ABBASVALI M,RANAEI A,SHEKARFOROUSH S S,et al.The effects of aqueous and alcoholic saffron (Crocus sativus) tepal extracts on quality and shelf-life of pacific white shrimp (Litopeneous vannamei) during iced storage[J].Journal of Food Quality,2016,39:732-742.
[27] CASTILLO S,NAVARRO D,ZAPATA P J,et al.Antifungal efficacy of Aloe vera in vitro and its use as a preharvest treatment to maintain postharvest table grape quality[J].Postharvest Biology and Technology,2010,57(3):183-188.
[28] 郭松年. 丁香提取液对水果防腐保鲜效果研究[D].咸阳:西北农林科技大学,2006.
GUO S N.Study of preservative and fresh-keeping effect of clove extract on friut[D].Xianyang:Northwest Agriculture and Forestry University,2006.
[29] 牛少恒. 冬凌草提取物对采后水果致腐菌的抑制作用研究[D].洛阳:河南科技大学,2014.
NIU S H.Inhibition of Rabdosia rubescens extracts on postharvest fruit rot caused by bacterium[D].Luoyang:Henan University of Science and Technology,2014.
[30] GOLLY M K,MA H,SARPONG F,et al.Shelf-life extension of grape (Pinot noir) by xanthan gum enriched with ascorbic and citric acid during cold temperature storage[J].Journal of Food Science and Technology,2019,56(11):4 867-4 878.
[31] XU W T,PENG X L,LUO Y B,et al.Physiological and biochemical responses of grapefruit seed extract dip on ‘Redglobe’ grape[J].LWT-Food Science and Technology,2009,42(2):471-476.
[32] ALVAREZ M V,MOREIRAa M d R,PONCE A.Peroxidase activity and sensory quality of ready to cook mixed vegetables for soup:Combined effect of biopreservatives and refrigerated storage[J].Food Science and Technology (Campinas),2015,35(1):86-94.
[33] 郑炯, 汤婷,曾瑞琪,等.天然复合保鲜剂对麻竹笋贮藏品质的影响[J].食品与发酵工业,2018,44(11):229-236.
ZHENG J,TANG T,ZENG R Q,et al.Effects of natural compound preservatives on storage quality of ma bamboo shoots[J].Food and Fermentation Industries,2018,44(11):229-236.
[34] GUYNOT M E,RAMOS A J,SETÓL,et al.Antifungal activity of volatile compounds generated by essential oils against fungi commonly causing deterioration of bakery products[J].Journal of Applied Microbiology,2003,94(5):893-899.
[35] VAZIRIAN M,KASHANI S T,ARDEKANI M R S,et al.Antimicrobial activity of lemongrass (Cymbopogon citratus (DC) Stapf.) essential oil against food-borne pathogens added to cream-filled cakes and pastries[J].Journal of Essential Oil Research,2012,24(6):579-582.
[36] 李巧巧, 雷激,唐洁,等.柑橘精油的抑菌性及D-柠檬烯在面包的初步应用研究[J].食品工业,2012,33(1):21-23.
LI Q Q,LEI J,TANG J,et al.The initial study of antimicrobial of commercial citrus essential oils and application of D-limonene in bread[J].The Food Industry,2012,33(1):21-23.
[37] TEODORO R A R,FERNANDES R V B,BOTREL D A,et al.Characterization of microencapsulated rosemary essential oil and its antimicrobial effect on fresh dough[J].Food and Bioprocess Technology,2014,7(9):2 560-2 569.
[38] PASSARINHO A T P,DIAS N F,CAMILLOTO G P,et al.Sliced bread preservation through oregano essential oil-containing sachet[J].Journal of Food Process Engineering,2014,37(1):53-62.
[39] WANG S,ZHU F.Quality attributes of bread fortified with staghorn sumac extract[J].Journal of Texture Studies,2018,49(1):129-134.
[40] SALIM-UR-REHMAN,HUSSAIN S,NAWAZ H,et al.Inhibitory Effect of citrus peel essential oils on the microbial growth of bread[J].Pakistan Journal of Nutrition,2007,6(6):558-561.
[41] SÁNCHEZ R Á S,PORTILLO-RUIZ M C,VIRAMONTES-RAMOS S,et al.Effect of mexican oregano (Lippia berlandieri schauer) essential oil fractions on the growth of Aspergillus spp.in a bread model system[J].Journal of Food Processing and Preservation,2015,39(6):776-783.
[42] HUANG D F,XU J G,LIU J X,et al.Chemical constituents,antibacterial activity and mechanism of action of the essential oil from Cinnamomum cassia bark against four food-related bacteria[J].Microbiology,2014,83(4):357-365.
[43] WANG F,WEI F,SONG C,et al.Dodartia orientalis L.essential oil exerts antibacterial activity by mechanisms of disrupting cell structure and resisting biofilm[J].Industrial Crops and Products,2017,109:358-366.
[44] 张有林, 张润光,钟玉.百里香精油的化学成分、抑菌作用、抗氧化活性及毒理学特性[J].中国农业科学,2011,44(9):1 888-1 897.
ZHANG Y L,ZHANG R G,ZHONG Y.Chemical component,antimicrobial effect,antioxidation activity and toxicological character of thyme essential oil[J].Scientia Agricultura Sinica,2011,44(9):1 888-1 897.
[45] ÁLVAREZ-ORDÓNEZ A,CARVAJAL A,ARGUELLO H,et al.Antibacterial activity and mode of action of a commercial citrus fruit extract[J].Journal of Applied Microbiology,2013,115(1):50-60.
[46] ALI S W,PURWAR R,JOSHI M,et al.Antibacterial properties of Aloe vera gel-finished cotton fabric[J].Cellulose,2014,21(3):2 063-2 072.
[47] ZHANG H,WANG J.Constituents of the essential oils of garlic and citronella and their vapor-phase inhibition mechanism against S.aureus[J].Food Science and Technology Research,2019,25(1):65-74.
[48] CAI X T,WANG X,CHEN Y D,et al.A natural biopreservative:Antibacterial action and mechanisms of Chinese Litsea mollis Hemsl.extract against Escherichia coli DH5α and Salmonella spp.[J].Journal of Dairy Science,2019,102(11):9 663-9 673.
[49] KACHUR K,SUNTRES Z.The antibacterial properties of phenolic isomers,carvacrol and thymol[J].Critical Reviews in Food Science and Nutrition,2019.DOI:10.1080/10408398.2019.1675585.
[50] FRIEDMAN M.Chemistry,antimicrobial mechanisms,and antibiotic activities of cinnamaldehyde against pathogenic bacteria in animal feeds and human foods[J].Journal of Agricultural and Food Chemistry,2017,65(48):10 406-10 423.
[51] WU Y,BAI J,ZHONG K,et al.A dual antibacterial mechanism involved in membrane disruption and DNA binding of 2R,3R-dihydromyricetin from pine needles of Cedrus deodara against Staphylococcus aureus[J].Food Chemistry,2017,218:463-470.
[52] 宋卫国. 大蒜提取液有效成分抑菌活性及其作用机理研究[D].泰安:山东农业大学,2004.
SONG W G.Study on inhibition of components in garlic extracts for pathogens and its mechanism[D].Tai’an:Shandong Agricultural University,2004.
[53] QIAN W,FU Y,LIU M,et al.In vitro antibacterial activity and mechanism of vanillic acid against carbapenem-resistant enterobacter cloacae[J].Antibiotics (Basel),2019,8(4):220.
[54] CUI H,ZHANG C,LI C,et al.Antibacterial mechanism of oregano essential oil[J].Industrial Crops and Products,2019,139:111 498.
[55] BOUHDID S,ABRINI J,AMENSOUR M,et al.Functional and ultrastructural changes in Pseudomonas aeruginosa and Staphylococcus aureus cells induced by Cinnamomum verum essential oil[J].Journal of Applied Microbiology,2010,109(4):1 139-1 149.
文章导航

/