纳米材料在食品储藏领域应用的研究进展

纳米技术是当今最前沿和应用最广泛的技术之一,主要列举了纳米光催化抗菌防虫材料、纳米气调保鲜材料、微胶囊喷涂材料和新型"智能"包装材料的应用,介绍了纳米技术在果蔬贮藏、粮食储藏、食品包装方面应用的研究进展和使用现状,展望了纳米材料在食品储藏领域的广阔应用前景。     

天然食品保鲜防腐剂-林蛙皮抗菌肽

从吉林林蛙（Rana Temporaria）干皮中经CM－52和RP－HPLC两步纯化得到抗菌肽FSE－31．5，利用液体比浊法测定了该抗菌肽对铜绿色假单孢菌的抗菌活力，并利用管碟法进行了抗菌谱研究。本文研究了抗菌肽FSE－31．5对以香肠为代表的肉制食品的防腐作用，和以草莓为代表的瓜果蔬菜的保鲜防腐作用，并对利用抗菌肽代替目前食品中化学防腐剂的可能性进行了探索性研究。     

酪蛋白酶解物中抗菌肽的抑菌性及稳定性研究

对酪蛋白胰蛋白酶酶解物中抗菌肽的抗菌性及稳定性进行研究。实验通过以大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌和蜡样芽胞杆菌为指示菌,验证了抗菌肽的抑菌性,并以大肠杆菌为指示菌,研究了酶解物中抗菌肽在不同温度、不同pH值、不同储藏时间条件下的抑菌稳定性。结果表明:此抗菌肽能有效抑制大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌和蜡样芽胞杆菌的生长,具有广谱抗菌活性;碱性及中性条件下,此抗菌肽对大肠杆菌抑菌活性稳定,酸性条件下,抑菌活性随pH值下降而增强;此抗菌肽冻干样品在室温下可长期储藏。     

食物源蛋白酶解制备抗菌肽研究

抗菌肽广泛分布于细菌、病毒和各种动植物体内,是生物天然免疫防御系统的重要组成部分。在耐药菌株不断产生的今天,抗菌肽的研究吸引着国内外学者目光。本文综述了乳源蛋白和非乳源蛋白酶解制备抗菌肽、酶解作用提高抗菌蛋白的抗菌性、酶及酶解条件的选择、抗菌产物目的性修饰提高抗菌性的研究,并展望了食物源蛋白酶解制备抗菌肽的未来研究方向。     

天然食品防腐剂--抗菌肽

TheNaturalFoodPreservartive－AntimicrobialPeptideLuiYiNingZhengxiang具有抗菌作用的多肽简称抗菌肽,它们在自然界中广泛存在。已确定一些抗菌肪的基因编码,可以利用基因工程使生产简单化,加宽抗菌谱,提高产量［1,2,3］。本文介绍了来自植物、昆虫、微生物和脊椎动物的抗菌肽,比较了它们的分子结构和作用方式,并讨论了应用前景。1微生物中的抗菌肽1．l细菌素和细菌素类似物工．1．五小菌素小菌素主要由肠杆菌科细菌产生,分子量通常低于SKDa。它们结构紧密、热稳定性好,对链霉蛋白酶或枯草溶菌素有抗性。所有的小菌素都…     

纳米银的抑菌机理及其在食品储藏方面的研究进展

纳米银因具有广谱抗菌、强效杀菌、制备简单、对坏境危害小、不易产生耐药性等优点,被广泛用作各种产品的抗微生物材料。本文重点对纳米银的抑菌性能、抑菌机理,及其在食品储藏保鲜方面的应用进行了综述,旨在为纳米银在食品储藏保鲜方面的进一步开发和利用提供参考。     

石榴皮抗菌活性及其在食品保鲜中的应用研究进展

石榴皮具有很好的抗氧化和广谱的抗菌活性,可以阻止食品的腐烂变质,在食品保鲜中具有较高的应用价值。文中对近10年来石榴皮提取物的抗菌活性及在食品防腐保鲜中的应用研究进行了论述,展望了其应用前景。     

乳酪蛋白源抗菌肽——结构、功能及应用

基因编码的抗菌肽广泛分布于昆虫、植物、动物及人体内,是天然免疫防御系统的重要组成部分.然而,抗菌肽亦能通过食物蛋白水解产生,这些食物蛋白源抗菌肽可视为"营养免疫"的重要组成部分.酪蛋白是乳中最主要的蛋白质,除了提供氨基酸和能量的营养功能外,酪蛋白氨基酸序列中还存在大量的抗菌肽片段,当用适当的蛋白酶进行体外水解或在胃肠道消化过程中以及食品加工过程中,它们的活性就被释放出来.体外实验表明,这些抗菌肽片段具有广谱抗菌活性.然而,用动物模型或人类临床试验研究这些抗菌肽体内活性的报道却很少,且这些抗菌肽的抗菌机制目前还不清楚,乳酪蛋白源抗菌肽的体内生物学效应还需更多的试验加以评价和证实.本文对乳酪蛋白来源的抗菌肽的序列结构、获取方法、抗菌作用及其应用前景做一阐述.     

发光二极管光照食品保鲜技术的应用进展及展望

发光二极管（light-emitting diode,LED）作为一种节能环保型的照明设备,具有无毒、眩光小、触摸安全等特点。随着LED性能的提升以及使用成本的降低,近年来有不少科学家将其与食品保鲜领域相结合进行应用探究,研究表明LED在许多方面有益于食品的储藏及保鲜。本文综述了LED技术特征及研究进展、在食品保鲜中的保鲜机理、运用于食品保鲜领域存在的问题,并最后提出了LED食品保鲜技术在未来的应用展望,为相关研究人员提供参考。     

壳聚糖抗菌抗氧化活性及其在食品保鲜中应用

壳聚糖因其可生物可降解、生物相容好、无毒和具有天然抗菌抗氧化活性,使其成为食品保鲜与防腐研究的热点。本文在壳聚糖结构与抗菌抗氧化活性的基础上,重点概述了近年来壳聚糖在食品保鲜中的应用。     

Natural Antifungal Peptides/Proteins as Model for Novel Food Preservatives

A large range of ingredients for food and food products are subject to fungal contamination, which is a major cause of destruction of crops, exposure of animals and humans to invasive mycotoxins, and food spoilage. The resistance of fungal species to common preservation methods highlights the necessity of new ways to increase the shelf life of raw material for food and food products. Antimicrobial peptides and proteins (AMPs) are essential members of the immune system of most living organisms. Due to their broad range of activity and their stability to commonly used food processes, they represent promising alternatives to traditional preservatives. However, despite the growing number of reports of potential food applications of these AMPs, the number of approved peptides is low. Poor solubility, toxicity, and a time‐consuming extraction are hurdles that limit their application in food products. Thanks to a deep understanding of the key determinants of their activity, the development of optimized synthetic peptides has reduced these drawbacks. This review presents natural and synthetic antifungal peptides/proteins (AFPs), effective against food‐related fungi, with particular emphasis on AFPs from plant sources. The design of novel antifungal peptides via key elements of antifungal activity is also reviewed. The potential applications of natural and synthetic AFPs as novel antifungal food preservatives are finally discussed.     

抗菌肽应用于食品中的研究现状及面临的挑战

食品安全问题一直为人们所关注,其中微生物污染是导致食品腐败变质的主要原因。抗菌肽来源广泛,抑菌谱广,杀菌速度快,可以较好地控制食品中腐败微生物的滋生;对pH值、蛋白酶和热处理有较好的稳定性,在成分复杂的食品体系中有一定的适用性;由于其抑菌机理特殊,不易产生耐药性;部分具有抗氧化和提高免疫力等多种功能,对人体具有一定的保健作用。抗菌肽的以上特点满足了人们对新型防腐保鲜剂的多种需求,有望在食品工业上发挥重大作用。因此,在抗菌肽的生物学功能以及抗菌肽保鲜机理简单介绍的基础上,对抗菌肽应用于不同食品中的研究现况进行详细综述,最后对抗菌肽在食品中应用目前存在的问题和发展方向提供了思考。     

Review of antimicrobial peptides as promoters of food safety: Limitations and possibilities within the food industry

Antimicrobial peptides (AMPs) are a group of molecules that has gained interest in research due to their important role in the inhibition of bacterial agents. Their structure shows heterogeneity among the different types of AMPs. However, most of them stand out for their cationic nature and amphipathic character that allows them to interact with membrane components of bacterial cells. Some features such as high selectivity and thermostability have attracted the interest of the food industry toward the application of AMPs in food preservation due to their ability to inhibit foodborne pathogens and spoilage microorganisms. Despite this, there is a limited number of AMPs used as food preservatives nowadays. Therefore, this review aims to offer an overview of AMPs, challenges, and potential applications in the food industry.     

水分活度（Aw）与食品防腐

水分活度是食品中水的蒸气压与同温下纯水的蒸气压之比,用符号Aw表示。近来的研究证明,它与食品的保鲜质量关系密切。食品中的水活性可以影响食品中微生物的繁殖,代谢,抗性及生存等。控制食品水活度,再辅以其它保鲜措施,可以有效提高食品的货架期。     

植物多酚的抑菌活性及其在食品保鲜中的应用

植物多酚是一种植物次生代谢物, 其结构多样, 具有多种生物活性。植物多酚的抑菌活性是其重要活性之一, 并在食品中得到了广泛的应用。本文主要综述了植物多酚的组成、性质, 抑菌机制以及在食品保鲜中的应用。     

植物精油在食品保鲜中的研究进展

植物精油是重要的植物次生代谢产物,由分子量相对较小的简单化合物组成,具有一定芳香气味。由于植物精油具有多种生物活性,作为一种天然保鲜剂在食品保鲜领域的应用越来越广泛。本文介绍了其在水果、蔬菜、肉及肉制品、鱼类产品、乳制品等保鲜领域的应用,并探讨了植物精油在食品保鲜方面存在的问题,并对其发展方向和应用前景作了展望,为植物精油的进一步开发研究及应用提供了依据。     

Processing effects for safety and quality in some non-predominant food technologies

Food functionality can be related to nutrient and non-nutrient compounds. Some foods are fortified with various nutrients whereas others are manipulated using their physicochemical properties in order to make them "functional." Texture, color, taste, odor, and other physicochemical properties may affect the overall quality and, hence, acceptance of food products. Since food safety is also an important factor to be considered in food processing, preservation methods are selected taking into account the best compromise between microbial inactivation and preservation of quality attributes. Instrumental and sensory methods, as well as a match between them, are studied and perfected in order to verify how well a specific type of food has been processed to make it "functional" in sensory terms.     

抗菌肽的来源、活性及作用机制最新研究进展

在过去的几十年中,由于人们对抗生素药物的过量使用,导致抗微生物耐药性(Antimicrobial Resistance, AMR)的产生,这促使人们开始寻找能够替代传统抗生素的潜在替代品,从而降低AMR的上升。目前,研究人员在对抗微生物的生物化学分子中开始持续关注具有广谱抗菌活性的抗菌肽(Antimicrobial peptide , AMPs)。AMPs是一种能够抑制细菌、真菌、病毒、寄生虫、肿瘤细胞等的生物分子。AMPs代表宿主抵御病原体的第一道防线,是不同生物体先天免疫系统的重要组成部分。并且具有快速杀伤活性、低毒性和细胞选择性等优点,使其在医药、食品、畜牧业、农业等领域均具有良好的应用前景。在这篇综述中,我们概述了AMR 的发展、AMPs的来源、结构、生物活性和作用机制,并讨论了AMPs转化为临床应用所面临的挑战。我们旨在总结AMPs结构和作用机制的最新证据,并提供其微生物活性的详细证据。为人们进一步深入研究AMPs的抗微生物作用机制提供借鉴与参考。     

Nonthermal Food Processing Alternatives and Their Effects on Taste and Flavor Compounds of Beverages

Food drinks are normally processed to increase their shelf-life and facilitate distribution before consumption. Thermal pasteurization is quite efficient in preventing microbial spoilage of many types of beverages, but the applied heat may also cause undesirable biochemical and nutritious changes that may affect sensory attributes of the final product. Alternative methods of pasteurization that do not include direct heat have been investigated in order to obtain products safe for consumption, but with sensory attributes maintained as unchanged as possible. Food scientists interested in nonthermal food preservation technologies have claimed that such methods of preserving foods are equally efficient in microbial inactivation as compared with conventional thermal means of food processing. Researchers in the nonthermal food preservation area also affirm that alternative preservation technologies will not affect, as much as thermal processes, nutritional and sensory attributes of processed foods. This article reviews research in nonthermal food preservation, focusing on effects of processing of food drinks such as fruit juices and dairy products. Analytical techniques used to identify volatile flavor-aroma compounds will be reviewed and comparative effects for both thermal and nonthermal preservation technologies will be discussed.     

栅栏技术及其在食品加工中的应用

栅栏技术是食品保藏的根本所在。介绍了栅栏技术的基本原理和调理食品的发展。简要概述了栅栏技术在果蔬、肉制品及食品包装中的应用,展望了调理食品中栅栏技术的应用前景。