抗菌剂
食品工业
食品科学
食源性病原体
食品微生物学
天然食品
食品安全
食品防腐剂
生物技术
生物
业务
微生物学
细菌
单核细胞增生李斯特菌
遗传学
作者
Yanping Wu,Ling Jiang,Wenyi Ran,Kai Zhong,Yinglan Zhao,Hong Gao
标识
DOI:10.1016/j.foodchem.2024.140476
摘要
The application of natural alternatives as food preservatives has gained much attention due to the escalating negative perception of synthetic preservatives among consumers and the spread of drug-resistance foodborne pathogens. Natural flavonoids have the potential to be employed for food safety due to their antimicrobial properties against a wide range of foodborne pathogenic microorganisms. In this perspective, we reviewed the antimicrobial activities of natural flavonoids, the mechanism of action, as well as their application for food safety and quality. Various strategies for the incorporation of flavonoids into food products were highlighted, including direct addition to food formulations, encapsulation as micro or nanocarriers, and incorporation into edible or active films and coatings. Furthermore, we discussed the current challenges of industrial application of flavonoids, and proposed future trends to enhance their potential as natural preservatives. This review provides a theoretical foundation for the further development and application of flavonoids for food safety.
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