肉桂醛的调味、保鲜及稳态化研究进展

肉桂醛是一种天然香辛料成分,带有特殊的香味,是复合调味品的配料之一,可在食品中起到抑菌保鲜效果,具有广泛的应用范围和良好的发展前景。然而肉桂醛不稳定,在光、热和氧的条件下容易氧化降解,实现肉桂醛稳态化是目前面临的一个重要问题。文章通过总结近年来国内外的文献报道,综述了肉桂醛在食品调味、抑菌保鲜等方面的最新研究进展,并探讨了添加抗氧化剂、化学改性以及构建传递载体包埋与保护等措施以提高肉桂醛的理化稳定性,并分析了这些方法的利与弊。最后提出当前肉桂醛的研究与应用中存在的问题和未来的研究方向,为肉桂醛的研究开发和推广应用等方面提供了参考。     

天然抗菌剂纳米乳液的制备、抑菌机理及在肉类保鲜中的应用研究进展

肉类富含蛋白质、脂肪等营养物质,在加工或贮藏过程中易受到微生物的污染而发生腐败变质。天然抗菌剂作为一种肉类保鲜剂,因具有良好的抑菌活性、安全性及生物可降解性而受到广泛关注。然而,有些天然抗菌剂具有高挥发性、低水溶性、热不稳定等缺陷,导致其在肉类保鲜中的应用受到局限。纳米乳液作为一种包埋系统,能够将天然抗菌剂包埋在其内部,以提高天然抗菌剂的稳定性和抑菌活性,并改善天然抗菌剂的释放性能,从而缓解天然抗菌剂的局限性。本文综述天然抗菌剂纳米乳液的构成和制备方法,并在此基础上进一步论述天然抗菌剂纳米乳液的抑菌机理与优势以及天然抗菌剂纳米乳液在肉类保鲜中的研究进展,以期为天然抗菌剂纳米乳液在肉类保鲜中的应用提供理论基础和实践指导。     

肉桂醛在食品活性包装中的抗菌应用研究进展

肉桂醛作为一种典型的天然植物精油活性成分,是广谱高效、安全无毒的食品防腐剂,通过固定在食品活性包装中可以改善其易挥发性和刺激气味,在提高抗菌效率的同时减少对食物感官的影响。近年来肉桂醛作为活性包装抗菌剂的研究呈显著增加趋势,在食品保鲜领域极具发展前景,然而尚缺乏文献对其研究应用现状进行系统总结分析。本文从天然载体、人工构建载体以及递送载体的修饰等方面探讨了肉桂醛与活性包装结合方式的最新研究进展,总结了肉桂醛抗菌包装对果蔬、肉制品、乳制品及淀粉食品的保鲜效果,最后分析了目前肉桂醛包装研究现状和未来发展方向。本综述为天然防腐剂肉桂醛在食品活性包装中的研发、应用与推广提供了科学参考,为提高生鲜食品贮运品质提供了新的研究思路。     

百里香酚和肉桂醛联用对沙门氏菌的协同抑菌效应及其应用

研究了百里香酚和肉桂醛联用对沙门氏菌的抑菌效果,并将两者作为复配抗菌剂应用于盐焗鸡中以探究其保鲜效果。采用微量稀释法确定了百里香酚和肉桂醛对沙门氏菌的最小抑菌浓度及联合抑菌效果,结果显示百里香酚和肉桂醛的最小抑菌浓度均为0.25 mg/mL、最小杀菌浓度均为0.5 mg/mL;此外,两者联用时的分级抑菌浓度指数为0.75,表明百里香酚和肉桂醛具有较好的协同抑菌效应;该结论同样被时间-杀菌曲线、扫描电子显微镜、PI染色实验的结果所证实,百里香酚和肉桂醛联用可以显著地破坏沙门氏菌细胞膜的完整性,改变细菌形态,从而导致胞内物质泄漏、最终菌体裂解死亡,表明其具有一定的防腐保鲜应用潜力。因此,该研究以盐焗鸡作为食品模型从微生物和脂质氧化两方面探究了百里香酚和肉桂醛的防腐保鲜效果,结果显示百里香酚和肉桂醛联用可以显著地抑制盐焗鸡中细菌的增殖和脂质的氧化,表明百里香酚和肉桂醛联用可以作为一种天然复配抗菌剂应用于盐焗鸡等熟肉制品的保鲜中。     

植物精油对病原微生物作用机制及在浆果保鲜上的研究进展

浆果类水果肉质多汁、营养丰富,但采后易于病原微生物生长,从而引起腐败变质,故对浆果中的病原微生物进行抑菌研究是浆果保鲜的关键。植物精油是天然植物体内重要的次生代谢产物,具有广泛的抑菌性能。该文归纳了天然植物精油的来源及主要活性成分,在总结近几年天然植物精油对病原微生物抑菌机制的基础之上,综述了不同精油保鲜方式对浆果类水果进行抑菌保鲜的应用研究进展,并对植物精油应用于浆果保鲜的安全性进行评价。以期为寻求能够替代传统保鲜剂的天然生物资源提供新途径。     

肉桂醛的抑菌机理及其在食品行业中的应用研究进展

肉桂醛是一种天然来源、广谱高效、安全无毒的食品防腐剂,具有广泛的应用范围和良好的发展前景。本文通过总结国内外大量文献,从细胞水平分析了肉桂醛的抑菌作用和机理,从"单一应用于食品、协同应用于食品、应用于新型食品包装材料"三个方面探讨了肉桂醛在肉制品、水果和蔬菜、以及牛奶、果汁饮料等食品中的最新研究进展;肉桂醛与其他天然抑菌成分在食品中的协同效应;同时也总结了肉桂醛在开发新型食品包装材料中的创新应用,最后分析了目前肉桂醛的研究现状和未来发展方向,为天然防腐剂的研究开发、推广应用及保障食品安全等方面提供参考。     

植物多酚抑菌性及其复合保鲜技术在水产品中的应用进展

植物多酚是植物所特有的次生代谢物,其结构复杂多样,有着多种生物活性,其中抑菌性是其重要活性之一.由于植物多酚成分天然、安全无毒且抑菌性良好,近年来被广泛用于食品保鲜领域.但单一保鲜技术在实际应用中始终存在限制因素,因此利用复合保鲜技术进一步延长食品货架期势在必行.该文基于植物源生物保鲜剂中植物多酚的抑菌性,阐述了其抑菌...     

壳聚糖及其复合保鲜技术在水产品抗菌保鲜中的研究进展

水产品作为一种营养、低脂的鲜味食品备受消费者青睐,但因在贮藏过程中易滋生微生物而加速其腐败变质,导致水产品贮运难度较大。单一保鲜技术难以全面抑制微生物生长,因此利用复合保鲜技术延长水产品货架期具有重要经济意义。随着人们对食品安全及保鲜品质要求的日益提高,天然生物保鲜剂成为科学界极为认可的保鲜方法之一。壳聚糖因具备优良抑菌活性、成膜性及安全性等优点被广泛用于食品保鲜中。该文基于水产品品质劣变原理,从壳聚糖的抑菌作用、机理及其复合保鲜技术在水产品中的应用等方面展开综述,以期为壳聚糖在水产品抑菌保鲜中的进一步研究和应用提供有益参考。     

静电纺丝玉米醇溶蛋白-肉桂醛水果保鲜膜的制备及应用

我国果蔬腐烂率高达20%～30%,亟待通过构建生物基水果保鲜膜延长水果的货架期。该文利用静电纺丝技术制备具有高比表面积的生物基玉米醇溶蛋白-肉桂醛（zein-cinnamaldehyde,Z-CA）水果保鲜膜,探究玉米醇溶蛋白和肉桂醛之间的互作关系,以及不同肉桂醛浓度对Z-CA膜的微观形貌、疏水性、乙烯吸附性和抑菌性的影响,评价Z-CA膜对香蕉的保鲜效果。研究结果表明,玉米醇溶蛋白与肉桂醛之间存在氢键作用,静电纺丝Z-550CA膜具有良好的纤维形貌、乙烯吸附效率[（7.73±1.57）mg/（m3·h）]、疏水性（131.14±7.96）°和抑菌性能,能够有效延长香蕉的货架期。     

乳酸菌的抑菌活性及在肉品保鲜中的应用

乳酸菌以其天然、强抗菌性及安全可靠等优势,逐步成为取代传统食品保鲜技术的关键技术之一.综述了乳酸菌的抑菌活性及其在肉品保鲜中的应用与发展趋势,为研究开发新型食品保鲜技术提供依据.     

乙醇注入法制备肉桂醛脂质体的工艺优化

目的:确定肉桂醛脂质体的最佳制备工艺条件,得到具有较高包封率和稳定性的肉桂醛脂质体.方法:采用乙醇注入法制备肉桂醛脂质体,考察蛋黄卵磷脂质量浓度、蛋黄卵磷脂与胆固醇质量比、蛋黄卵磷脂与肉桂醛质量比及注射速度对肉桂醛脂质体包封率、粒径、多分散指数的影响,并利用响应面法进行工艺优化.结果:肉桂醛脂质体制备的最佳工艺为蛋黄卵...     

The antimicrobial activities of the cinnamaldehyde adducts with amino acids

Cinnamaldehyde is a well-established natural antimicrobial compound. It is probable for cinnamaldehyde to react with amino acid forming Schiff base adduct in real food system. In this paper, 9 such kind of adducts were prepared by the direct reaction of amino acids with cinnamaldehyde at room temperature. Their antimicrobial activities against Bacillus subtilis, Escherichia coli and Saccharomyces cerevisiae were evaluated with benzoic acid as a reference. The adducts showed a dose-dependent activities against the three microbial strains. Both cinnamaldehyde and their adducts were more active against B. subtilis than on E. coli, and their antimicrobial activities were higher at lower pH. Both cinnamaldehyde and its adducts were more active than benzoic acid at the same conditions. The adduct compound A was non-toxic by primary oral acute toxicity study in mice. However, in situ effect of the adduct compound A against E. coli was a little lower than cinnamaldehyde in fish meat. This paper for the first time showed that the cinnamaldehyde adducts with amino acids had similar strong antimicrobial activities as cinnamaldehyde, which may provide alternatives to cinnamaldehyde in food to avoid the strong unacceptable odor of cinnamaldehyde.     

肉桂醛对芒果胶孢炭疽病的抑制作用及其涂膜应用

目的:为抑制芒果胶孢炭疽菌(Colletotrichum gloeosporioides Penz,C.gloeosporioides)的生长,进而延长芒果的货架期。方法:通过菌丝生长抑制率法,评价肉桂醛、丁香酚、柠檬醛、香芹酮、香叶醇、己醛6种植物源精油对C.gloeosporioides的半数抑制浓度(median effective concentration,EC₅₀)和最小抑菌浓度(minimal inhibit concentration,MIC);测定肉桂醛对C.gloeosporioides细胞内生理生化指标变化的影响,探究抑菌机理;分析肉桂醛-果蜡混合液涂膜于芒果后的品质变化,评价肉桂醛的实际保鲜效果。结果:肉桂醛对C.gloeosporioides的EC₅₀和MIC分别为0.234、0.4 μL/mL,为最佳抑菌精油;与菌丝接触后,可快速导致细胞外核酸,电导率、pH、丙二醛和麦角固醇等含量上升(P<0.05),细胞膜完整性下降;肉桂醛-果蜡混合液涂膜于芒果后可以明显降低果实腐败率(P<0.05),且对可溶性固形物、硬度、可滴定酸等影响不显著(P>0.05)。结论:肉桂醛对C.gloeosporioides有较强的抑制效果,其抑制机理是通过影响细胞膜的通透性和完整性,进而导致细胞死亡,与果蜡结合,可以明显延长芒果货架期一倍以上,且基本不影响芒果品质,有潜在广泛的应用前景。     

Nanoencapsulation and immobilization of cinnamaldehyde for developing antimicrobial food packaging material

Use of antimicrobial coatings on food packaging is one of the important technologies of active packaging for improving food safety. There is growing demand for natural antimicrobials because of fear of adverse health effects of synthetic preservatives. The objectives of this study were to compare antibacterial properties of free and nanoencapsulated cinnamaldehyde in solution; polylactic acid (PLA) surfaces cast with cinnamaldehyde; and glass and PLA surfaces coated with cinnamaldehyde nano-liposomes. Cinnamaldehyde was nano-encapsulated by lipid bilayers of polydiacetylene – N-hydroxysuccinimide (PDA–NHS) nano liposomes and immobilized on glass slides and PLA films. Glass surfaces immobilized with nano-encapsulated cinnamaldehyde showed significant antibacterial activity against Escherichia coli W1485 and Bacillus cereus ATCC 14579, with reductions of 2.56 log₁₀ CFU/ml and 1.59 log₁₀ CFU/ml respectively in 48 h. PLA films cast with cinnamaldehyde also showed significant antibacterial activities against E. coli W1485 (2.01 log₁₀ CFU/ml reduction) and B. cereus (4.81 log₁₀ CFU/ml reduction). However, when the liposomal encapsulated cinnamaldehyde was immobilized on PLA films, it did not show any antibacterial activity. Glass surfaces coated with nano-encapsulated cinnamaldehyde may be used as an active packaging material in preserving liquid foods; however, further study is required to improve antimicrobial activities of PLA surfaces.     

肉桂醛浓度对浓缩乳清蛋白/壳聚糖复合膜性能的影响

为了研究新型高性能抗菌包装材料,本文将肉桂醛添加到浓缩乳清蛋白/壳聚糖复合膜中制成抗菌复合膜,采用FT-IR对复合膜的微观结构进行表征,研究了肉桂醛浓度对复合膜厚度、透光率、机械性能、水蒸气透过系数、氧气透过率等性质的影响,以及其对复合膜抗菌性能的影响。肉桂醛与浓缩乳清蛋白/壳聚糖复合膜有很好的相容性。结果表明:随着肉桂醛浓度的增加,膜的透光率和抗拉强度减小,当肉桂醛浓度为0.3%时,膜的水蒸气透过系数最小,为1.15×10-13 g/(cm·s·Pa),当肉桂醛浓度为0.4%时,膜的厚度和氧气透过率最小,氧气透过率为1.1×10-5 cm3/(m2·d·Pa),当肉桂醛浓度为0.5%时,膜的断裂伸长率最大,为57.5%,膜的抑菌效力随着肉桂醛浓度的增大而显著增大。该研究可为肉桂醛/浓缩乳清蛋白/壳聚糖复合抗菌膜的生产工艺参数的优化提供新的参考。     

肉桂醛聚乳酸膜性能的研究

以聚乳酸、肉桂醛-β-环糊精包合物和马铃薯淀粉为原料制备了肉桂醛聚乳酸膜,并应用于蛋糕包装中研究了该膜的抗菌性和持水能力。结果表明,在环境温度为25℃和相对湿度50%的条件下,膜的抗菌效果与包合物的添加量呈正相关;当包合物的添加量一定时,膜的持水性能与马铃薯淀粉含量呈正相关。肉桂醛聚乳酸膜具有抗菌性和持水能力,能有效抑制蛋糕霉菌生长,延长了蛋糕的货架期。     

Cinnamon essential oil and cinnamaldehyde in the control of bacterial biofilms formed on stainless steel surfaces

The antibacterial effects of Cinnamomum cassia essential oil (EO) and cinnamaldehyde were evaluated against single- and mixed-species cultivation of enteropathogenic Escherichia coli (EPEC) and Listeria monocytogenes attached to stainless steel. A central composite rotational design with two variables and eleven assays was used to optimize the concentrations (0.00–1.00% v/v for the EO and 0.00–0.80% v/v for cinnamaldehyde) and contact times (1–21 min). The models generated were validated, and the effectiveness of C. cassia EO and cinnamaldehyde was compared with that of commercially available chemical sanitizers. Cinnamaldehyde and C. cassia EO proved to be efficient alternatives to commercial chemical sanitizers in the reduction or elimination of sessile bacterial cells. The activity of these natural compounds was, in most cases, equivalent or superior to that of the chemical sanitizers tested. However, L. monocytogenes was more resistant than EPEC to C. cassia EO and cinnamaldehyde, and the bacterial association in mixed-species biofilms made them more susceptible to these compounds.     

壳聚糖-肉桂醛复合抗菌降解膜的制备及性能

为改善壳聚糖膜的抗菌效果,将肉桂醛添加到壳聚糖基膜中制成壳聚糖-肉桂醛复合膜,研究肉桂醛体积分数对复合膜的物理性质、力学性能、水蒸气透过系数、官能团结构、结晶程度、微观结构以及抗菌性能的影响。结果表明：随着肉桂醛体积分数的增加,复合膜的色差、水蒸气透过系数和断裂伸长率减小,膜的厚度显著增加;当肉桂醛体积分数为2%时,膜的抗拉强度最大,为（15.77±1.13）MPa;根据傅里叶变换红外光谱分析,壳聚糖与肉桂醛有较好的相容性;肉桂醛体积分数的增加会导致膜表面结晶程度、裂纹、粗糙程度增加;复合膜的抑菌性能也随着肉桂醛体积分数的增大而显著增大。该研究可为壳聚糖-肉桂醛复合降解膜的应用提供理论依据。     

Disruption of Escherichia coli, Listeria monocytogenes and Lactobacillus sakei cellular membranes by plant oil aromatics

The role of membrane disruption in the bactericidal activity of the plant oil aromatic compounds eugenol, carvacrol and cinnamaldehyde was investigated using confocal laser scanning microscopy, changes in ATP levels and cell viability. In 25 mM HEPES buffer pH 7 at 20 degrees C, 10 mM eugenol or carvacrol increased uptake of propidium iodide by Escherichia coli, Listeria monocytogenes and Lactobacillus sakei over a 10-min period. The same treatments resulted in lowered viability, rapid depletion of cellular ATP and release of ATP, with the exception of Lb. sakei treated with carvacrol. Eugenol or carvacrol at 5 mM to 10 mM inhibited E. coli and L. monocytogenes motility. Lb. sakei was resistant to cinnamaldehyde. Thus, its effects were only studied on E. coli and L. monocytogenes. At 10 mM, cinnamaldehyde caused a slight but statistically significant increase in propidium iodide staining of E. coli, but had no effect on L. monocytogenes. Cinnamaldehyde treatment of E. coli at 10 mM and L. monocytogenes at 40 mM resulted in decreased cellular ATP, but there was no concomitant release of ATP. Cinnamaldehyde at 5 and 10 mM inhibited E. coli and L. monocytogenes motility. Results for eugenol and carvacrol are consistent with non-specific permeabilization of the cytoplasmic membrane. Evidence for increased membrane permeability by cinnamaldehyde is less conclusive. The release of ATP from eugenol and carvacrol-treated cells and absence of release from cinnamaldehyde-treated cells could indicate that eugenol and carvacrol possess ATPase inhibiting activity. Secondary effects would also be consistent with membrane disruption.