Antimicrobial mechanism and application of plant preservatives in fresh wet noodles preservation

  • ZHANG Qingxia
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  • (Henan Industry and Trade Vocational College,Zhengzhou 451191,China)

Received date: 2020-07-12

  Revised date: 2020-07-22

  Online published: 2020-12-11

Abstract

Fresh wet noodles are favored by consumers; however, its high moisture content leads to fast spoilage, thus has seriously restricted its industrial production. Adding preservatives is one of the common methods to solve the problem. With the enhancement of people's awareness of healthy diet and food safety, the development and application of plant preservatives has become an important trend in fresh wet noodles preservation. At present, plant preservatives used for fresh wet noodles preservation include spices, Chinese herbs extracts, plant essential oils, tea polyphenols, glycinin basic polypeptide, flaxseed meal, and the extracts from Eleocharis tuberosa peel, grape seed and lemon. This article summarizes the effects of these plant preservatives, individually or in combination with other treatments, on the preservation and quality of fresh wet noodles. The bacteriostatic mechanism of plant preservative is summarized in three aspects: destroying cell wall and cell membrane system, destroying the structure of protein and genetic material, and interfering with the process of energy metabolism in cells. Besides, the existing problems and future development direction are discussed so as to provide reference for industrial production of fresh wet noodles.

Cite this article

ZHANG Qingxia . Antimicrobial mechanism and application of plant preservatives in fresh wet noodles preservation[J]. Food and Fermentation Industries, 2020 , 46(21) : 310 -316 . DOI: 10.13995/j.cnki.11-1802/ts.025028

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