共查询到19条相似文献,搜索用时 171 毫秒
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<正> 食品的防腐保鲜是关系到人民生活及健康的重要问题。因此近年来高效安全无毒的新型食品防腐剂的研究日益受到人们的重视。牌号为Lauricidin与Lauribic的月桂酸甘油单酯及其复配物是80年代初美国密执安州立大学Kabara教授筛选出的一类安全、无毒、抑菌谱宽的食品防腐剂。在国外已用在肉、乳产品和啤酒的防腐中。但尚未用于水果保鲜。本文首先合 相似文献
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山梨酸及其盐的合成与发展 总被引:2,自引:0,他引:2
介绍了防腐剂山梨酸及其盐的主要性质,讨论了山梨酸及其盐的几种合成方法以及在食品及其它行业与应用,展望了山利酸及其盐的发展前景,山梨酸及其盐是一种低毒高效的食品防腐剂。 相似文献
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食品防腐剂是食品添加剂的一种。文章主要介绍食品中防腐剂的现状、检测方法及发展方向。检测食品防腐剂的含量可以作为食品添加的限量指标,有助于减少对人体的危害。 相似文献
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食品防腐剂可延长食品保存时间,而且化学合成食品防腐剂已广泛应用在食品工业中。本文主要综述了化学合成食品防腐剂的性质,制备过程以及其在食品领域中的应用。 相似文献
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食品防腐剂对人体健康的影响及发展趋势 总被引:8,自引:0,他引:8
防腐剂作为一种重要的食品添加剂,具有杀死微生物和抑制其繁殖的作用,应用十分广泛。本文对国内常用食品防腐剂的生产、使用及对人体健康的影响进行综述,阐述了我国食品防腐剂的主要发展趋势为天然化和复合化。 相似文献
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<正> 食品防腐剂是具有抑制瀲生物生长,防止食品由于霉菌、细菌、酵母的繁殖而引起变质腐败,延长食品保存期的一类食品添加剂。目前各国用于食品和饮料的防腐剂,主要品种有苯甲酸及其盐类,山梨酸及其盐类,对羟基苯甲酸及其盐类,丙酸及丙酸盐等有机防腐剂和亚硫酸及亚硫酸盐,硝酸及 相似文献
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论述了食品防腐剂的概念、种类和功能,介绍山梨酸钾的高效低毒性;系统分析了国内外山梨酸钾的生产和应用现状,全面预测了山梨酸钾的市场情况和价格趋势,指出开发应用山梨酸钾的良好前景。 相似文献
11.
Jing Chen Zhifei Lü Zaiyong An Pingsheng Ji Xinli Liu 《European Journal of Lipid Science and Technology》2020,122(3)
In food processing, both preservatives and surfactants are usually added to ensure the quality of food. Sophorolipids (SLs) are extracellular biosurfactants produced by yeasts that have antibacterial activities. Nisin is a polycyclic antibacterial peptide produced by Lactococcus lactis. In this study, the possibility of using SLs alone as a preservative and in combination with nisin as a compound additive is investigated. SLs and nisin exhibit effective antibacterial activities against foodborne pathogen Staphylococcus aureus with minimum inhibitory concentrations of 32 and 0.5 µg mL?1, respectively. Both SLs and nisin increase cell wall and cell membrane permeability of S. aureus, enhance intracellular content release and activities of extracellular ALP and β‐galactosidase, and reduce respiratory‐chain dehydrogenase activity of the pathogen. Fractional inhibitory concentration (FIC) index for SLs and nisin combination is 1.5, indicating the effect of SLs with nisin is additive. Results of the study indicate that SLs could be used alone as a preservative or in combination with nisin as a promising compound additive with functions of both emulsifier and preservative. Practical Applications: SLs could be used alone as a preservative in food industry or in combination with nisin as a promising compound additive with functions of both emulsifier and preservative. 相似文献
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壳聚糖涂膜保鲜杨桃的研究 总被引:2,自引:2,他引:0
研究了不同组成的壳聚糖涂膜保鲜剂对杨桃的保鲜效果。结果表明:壳聚糖涂膜剂对杨桃具有较好的保鲜效果,浸涂保鲜剂的杨桃在贮藏期间其水分、总酸和维生素C的含量均高于对照,而还原糖含量低于对照。壳聚糖涂膜保鲜剂较适宜的配方为:壳聚糖2.5%,乙酸1.5%,甘油1.0%,单硬脂酸甘油酯0.3%,水94.7%。 相似文献
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Parimal Pal Jaya Sikder Swapan Roy Lidietta Giorno 《Chemical Engineering and Processing: Process Intensification》2009,48(11-12):1549-1559
Lactic acid the most widely occurring hydroxy-carboxylic acid has traditionally been used as food preservative and acidulent. So long, it has been produced through either chemical synthesis route or fermentation route the latter being the dominating one. Despite its tremendous potential for large scale production and use in a wide variety of applications, cost-effective production of high purity lactic acid has remained a challenge for decades, mainly due to high downstream processing cost. In the recent years, possibility of integration of highly selective membranes with the conventional fermentors has opened a golden opportunity for full commercial exploitation of the tremendous application potential of this wonder chemical. This paper discusses recent developments of such membrane-based processes representing process intensification in production of monomer grade lactic acid while suggesting a very promising production scheme. 相似文献
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壳聚糖用作食品的保鲜剂具有良好的成膜性和强的抗菌保鲜防腐能力,再加上其来源广泛、天然、无毒副作用及涂膜保鲜简单易行等诸多优点,因而受到了国内外的广泛研究。本文综述了以壳聚糖为主要原料的壳聚糖复合物,如壳聚糖-有机酸复合物、壳聚糖-维生素C复合物、碘化复合物、壳聚糖-纳米材料复合物、壳聚糖-CaCl2-乳清蛋白-柠檬酸复合物、钙复合巯基化壳聚糖复合物、壳聚糖稀土复合物在水果防腐保鲜方面的应用,并对壳聚糖复合物的保鲜前景进行了展望。 相似文献
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乳酸菌是常见的益生菌和食源性酸败菌,为了研究它们对酸性条件、山梨酸钾、苯甲酸钠的耐受性,5株常见的乳酸菌被挑选出来,在不同pH值和防腐剂浓度下进行生长情况的监测和分析。结果表明,乳酸菌对于低pH值(3.0)和防腐剂(如苯甲酸钠浓度500×10-6)的耐受性均较强。 相似文献
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Forough Hasibi Ali Nasirpour Jaleh Varshosaz Pablo García‐Manrique Maria Carmen Blanco‐Lpez Gemma Gutirrez María Matos 《European Journal of Lipid Science and Technology》2020,122(2)
In this study, nanovesicles such as transfersomes, niosomes, and liposomes prepared by an ethanol injection method (EIM) (EIM) and formulated with soybean lecithin, Tween 80, Span 60, and cholesterol, are used to improve the bioavailability of taxifolin, a natural antioxidant with beneficial properties for health and food preservation. Morphology, stability, and the in‐vitro release of the optimal formulations are fully examined. The obtained results indicate that taxifolin‐loaded nanovesicles present sizes ranging between 98 and 215 nm along with a narrow size distribution (polydispersity index less than 0.250). The zeta potential of nanovesicles is negative and in the range of ?20.40 to ?32.20 mV. The optimal formulations with the maximum encapsulation efficiency (72–75%) are the transfersomes formulated with lecithin and Tween 80 in the presence and absence of cholesterol. Additionally, in vitro release behavior of nanovesicles shows low taxifolin released (3.68–10.13%) at intestinal conditions, whereas more than 90% of taxifolin is released in gastrointestinal conditions. The compatibility between taxifolin and nanovesicles components is confirmed by FTIR. Transmission electron microscopy demonstrates spherical shaped particles around 200 nm. Backscattering profiles variations show the potential application of taxifolin nanovesicles for producing fortified apple juice with excellent physical stability. Practical Applications: Taxifolin is a flavanonol, which fulfills a particular task in preserving stable functions of the circulatory system owing to its special antioxidant ability and biological activity. Nevertheless, its low bioavailability is a salient drawback for biomedical and food applications. Thus, the current study is conducted to encapsulate taxifolin in nanovesicles (such as liposome, niosome, transfersome) by EIM to improve its bioavailability. Nanocarriers with relatively decent physical stability and high encapsulation efficiency can be brought about through Tween 80, soybean lecithin, and in the presence and absence of cholesterol as stabilizer which ensures the successful delivery of taxifolin to food formats such as beverages. 相似文献
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R. Pandiselvam S. Subhashini E.P. Banuu Priya Anjineyulu Kothakota S.V. Ramesh S. Shahir 《臭氧:科学与工程》2019,41(1):17-34
Extending shelf life of food products is a major concern of the producers, and the food industry requires ‘greener’ alternatives to the current technologies. Ozone-based food preservation may suit this niche. Ozone is an attractive alternative preservative that food industry needs due to its properties such as quick decomposition and little residual effect during food preservation. Ozone is the strongest molecule available for the disinfection of water and is second only to elemental fluorine in oxidizing power. Ozone is being used in the food industry in various applications such as decontamination of water and equipment surfaces. Several researchers have focused on the application of ozone to inactivate microorganisms on fresh produce, like fruits, vegetables, meat, poultry, fish, and eggs, and dry produce, such as cereals, pulses, and spices. This review comprehensively analyses appropriate ozone concentrations and exposure times and discusses various factors that affect the quality and safety of food products during ozonation. 相似文献
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无添加无防腐刹化妆品研制经过原料筛选,选用具有广谱抗微生物特性的保湿剂,从原料、配方、包装、生产过程、控制、GMP生产要求和厂房设备等方面严格控制,经过了稳定性试验、微生物测试、卫生化学检验、安全性评价、功效性评价、微生物挑战试验以及防腐剂含量测定等长时间地反复研制,研制长达3年,产品已成功七市,填补了国内空白。 相似文献
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K. T. Achaya 《Journal of the American Oil Chemists' Society》1976,53(6):316-320
Legal specifications in India are issued by the Central Committee for Food Standards and are limited in number. Specifications
issued by the Indian Standards Institution (ISI), which are discussed in this paper, are optional but prestigious and much
more numerous. Foods based on milk proteins emphasize minimal protein damage, estimated by solubility measurement, and high
sanitary quality. The latter is common to all other ISI food specifications as well. Edible oilseed proteins for use as food
ingredients are formulated in various types or grades and carry such criteria as protein level, fiber content, and appropriate
antinutrient level. Proteins from various sources may enter products such as protein mixes, weaning and toddler foods, biscuits,
“vegetable” milks, and offspring of the latter like yogurt, ice cream, and reconstitutable powders. In certain products, protein
level may be varied inversely with protein quality. To define the latter, the protein efficiency ratio has been adopted and
a working methodology for India evolved through collaborative experimentation. The level of any added vitamins and minerals
in these protein foods is such that an expected daily consumption of the food would carry 1/3 the Indian recommended daily
allowance. Concentrate protein foods stand in a class apart in their very high levels of the nutrients present. Enriched staples
like wheat flours could carry proteins, vitamins, and minerals or omit proteins if found functionally disadvantageous. Codes
of practice are being developed by ISI in related fields, such as food advertising, in which one clause enjoins that sound
established foods or food practices should not be denigrated; food labeling, in which the problem is to ensure a label meaningful
to consumers; and date marking, which could hinge on certain and expected shelf life of the food. 相似文献