Main antimicrobial mechanism of plant polyphenols and its research progress in the preservation of aquatic products

  • LAN Weiqing ,
  • ZHAO Xinyu ,
  • LIU Jiali ,
  • MEI Jun ,
  • XIE Jing
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  • 1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
    2(Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China)

Received date: 2020-08-27

  Revised date: 2020-10-10

  Online published: 2021-06-17

Abstract

Plant polyphenols are plant-specific secondary metabolites, which mainly presented in the tissues and organs of plants such as fruits, skins, roots and leaves. Plant polyphenols have antioxidative, free radicals scavenging, antibacterial, anti-inflammatory, antiviral, anti-cancer and anti-cardio-cerebrovascular diseases activities. Because of its rich sources, natural ingredients and diverse effects, the research on plant polyphenols has attracted widespread attention. Based on the comparison of main advantages and disadvantages of common preservation methods in aquatic products, the advantages of biological preservation were clarified in this paper, the main antimicrobial mechanism of plant polyphenols in plant-derived biological preservatives and the research progress of their application in the preservation of aquatic products were reviewed, the existing problems and solutions were proposed. The developmental trend of plant polyphenols was also put forward.

Cite this article

LAN Weiqing , ZHAO Xinyu , LIU Jiali , MEI Jun , XIE Jing . Main antimicrobial mechanism of plant polyphenols and its research progress in the preservation of aquatic products[J]. Food and Fermentation Industries, 2021 , 47(10) : 259 -264 . DOI: 10.13995/j.cnki.11-1802/ts.025500

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