抗菌剂
多酚
防腐剂
食品防腐剂
化学
食品科学
细菌
生物
有机化学
生物化学
抗氧化剂
遗传学
作者
Xuening Chen,Weiqing Lan,Jing Xie
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-12-15
卷期号:440: 138198-138198
被引量:20
标识
DOI:10.1016/j.foodchem.2023.138198
摘要
Natural antibacterials have stood out in the last decade due to the growing demand for reducing chemical preservatives in food. In particular, natural phenolic compounds are secondary metabolites produced by plants for numerous functions including antimicrobial defence. Polyphenol has significant antimicrobial activity, but its antimicrobial properties are affected by the cell structure difference of bacteria, the concentration, type, and extraction method of polyphenol, and the treatment time of bacteria exposed to polyphenol. Therefore, this paper analyzed the antibacterial activity and mechanism of polyphenol as an antimicrobial agent. However, there remained significant considerations, including the interaction of polyphenols and food matrix, environmental temperature, and the effect of color and odor of some polyphenols on sensory properties of aquatic products, and the additive amount of polyphenols. On this basis, the application strategies of polyphenols as the antimicrobial agent in aquatic products preservation were reviewed.
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