冷杀菌技术与植物源抑菌剂联合抗菌研究进展

随着食品安全意识不断深入人心，人们更加青睐于安全高效的新型抗菌技术。相对于传统杀菌技术，冷杀菌技术简单易操作、处理温度低、对食品感官品质影响小、杀菌的同时能较好地保存食品的营养成分。植物源抑菌剂相对于化学防腐剂不仅安全高效，而且具有广泛的生物活性，如抗氧化、抑制肿瘤细胞增殖、免疫调节等，然而，单独使用冷杀菌技术不能完全杀灭病原菌，植物源抑菌剂使用成本高，其难溶性和强烈的挥发性气味也限制了其应用。该研究综述了冷等离子体、紫外线、超高压和超声波这几种冷杀菌技术分别与植物源抑菌剂的联合抗菌研究进展，指出了冷杀菌技术与植物源抑菌剂的联合应用不仅能降低冷杀菌技术的处理强度和植物源抑菌剂的使用浓度，而且增强了抗菌效果，冷杀菌技术与植物源抑菌剂的联合应用在食品保鲜领域有着广阔的应用前景。该研究为这两种技术的协同抗菌研究提供一定的理论参考，并就其应用前景及应用中存在的问题进行了探讨。

Research Progress of Cold Sterilization Technology Combined with Plant-derived Antibacterial Agents

With increasing awareness of food safety, people are becoming more interested in safe and efficient new antibacterial technology. Compared with traditional sterilization technology, cold sterilization technology is simple and easy to apply and has low processing temperature, little impact on food sensory quality, and results in improved preservation of the nutritional content of food in addition to sterilization. Plant-derived antibacterial agents are not only safe and efficient preservatives, but also have a wide range of biological activities, such as antioxidation, inhibition of tumor cell proliferation, and immune regulation. Thus, the use of plant-derived preservatives poses much less of a risk to human health than do chemical reagents. However, the use of cold sterilization technology alone cannot completely kill pathogenic bacteria, and the high cost, poor solubility, and strong volatile odor of plant-derived antibacterial agents also limit their application. In this review, we summarize the research progress of cold sterilization technology, such as cold plasma, ultraviolet light, ultra-high pressure and ultrasonic technology, combined with plant-derived antibacterial agents. The combined application of cold sterilization technology and plant-derived antibacterial agents can not only reduce the treatment intensity of cold sterilization technology and the concentration of plant-derived antibacterial agents, but also enhance the antibacterial effect. The combined application of cold sterilization technology and plant-derived antibacterial agents has broad application prospects in the field of food preservation. We discuss the theoretical basis for the synergistic research of these two technologies as well as their application prospects and existing challenges in their application.