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。     

Antibacterial effect of water-soluble tea extracts on foodborne pathogens in laboratory medium and in a food model

The microbial inhibition of foodborne pathogens was determined in brain heart infusion broth with 10% (wt/vol) water-soluble extracts of green, jasmine, black, dungglre, and oolong tea against Escherichia coli O157:H7, Salmonella enterica serovar Enteritidis, Listeria monocytogenes, and Staphylococcus aureus. The mixed culture (approximately 6.0 log CFU/ml), which was composed of the four pathogens, was inoculated into brain heart infusion broth with and without tea extracts. After incubation at 35 degrees C for 0, 1, 3, and 5 days, proper dilution of each sample was spiral plated on each selective agar. Viable cell counts were performed after incubation at 35 degrees C for 24 to 36 h. Green, jasmine, and black tea exhibited an approximately 5.0 log suppression of S. aureus compared with the control from days 1 to 5. Green and jasmine tea also suppressed the growth of L. monocytogenes by approximately 3.0 log CFU/ml on day 5. In contrast, no tea extracts inactivated E. coli O157:H7 and Salmonella Enteritidis. Based on the result in liquid medium, green and jasmine teas of 0.1% (vol/wt) were individually evaluated for their antimicrobial activity against L. monocytogenes and S. aureus in a food model (ground beef) stored at 7 degrees C for 0, 1, 3, 5, and 7 days. Viable cell counts of total bacteria, L. monocytogenes, and S. aureus in ground beef were not significantly different among green and jasmine tea and the control.     

RFID技术及其在食品安全领域中的应用

RFID是一种非接触式自动识别技术,主要通过射频信号自动识别目标对象并获取相关信息,在食品安全质量追溯、运输环境全程监控等方面有着极大的应用潜力。从RFID技术的原理、国内外食品安全领域的应用现状及前景展望等作简要阐述。     

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.     

磷脂的表面活性及其在食品中的应用

综述了磷脂的表面活性的各种表现形式及其在食品中的应用。     

姜黄提取物的抗氧化及抗菌活性研究

以猪油的过氧化物值为指标,抗氧化能力由强到弱依次为姜黄素类化合物〉姜黄素〉挥发油。挥发油的抗菌能力比较强,对大肠杆菌、枯草芽孢杆菌、青霉、酵母菌均有抑制作用;姜黄素类化合物只对青霉有抑制作用;姜黄素对四种菌均无抑制作用。     

Antibacterial activity of a chitooligosaccharide mixture prepared by cellulase digestion of shrimp chitosan and its application to milk preservation

The antibacterial activity of a chitooligosaccharide mixture prepared by digestion of shrimp chitosan with cellulase at 50 degrees C for 14 h was evaluated. Sugars with 1 to 8 degrees of polymer (DP) were found in this chitooligosaccharide mixture, and the weight percentage of sugars with DP > or = 6 was 44.3%. Minimal lethal concentrations of this mixture against Aeromonas hydrophila, Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella Typhimurium, Shigella dysenteriae, Staphylococcus aureus, Vibrio cholerae, and Vibrio parahaemolyticus in nutrient broth were 5 to 29 ppm, which were much lower than those of the chitosan reactant (50 to 1,000 ppm). The antibacterial activity of this mixture in the sterilized milk against E. coli O157, L. monocytogenes, Salmonella Typhimurium, and S. aureus was much stronger at 4 degrees C than at 37 degrees C. When raw milk was supplemented with either 0.24% or 0.48% (wt/vol) of this oligosaccharide mixture and stored at 4 degrees C for 12 days, its mesophilic and psychrotrophic counts were reduced by at least 3 log cycles, and there was very little change in pH. In addition, this mixture retarded the growth of Salmonella species and caused quicker reduction of Staphylococcus species in raw milk. Accordingly, the shelf life of raw milk at 4 degrees C was extended by at least 4 days.     

红曲防腐效应及其应用开发

食品发酵微生物及其代谢产物具有一定的抑菌功效,由于其安全性成为发展食品级安全生物拮抗的热点,并且成为寻找开发天然防腐剂的重要源泉。红曲是我国传统发酵食品,其天然防腐作用已有报道。红曲霉发酵体系中含有抑菌成分,固态或液态发酵方式均可生产红曲防腐剂。食品添加剂的发展方向是天然、安全、高效,开发食品级安全的天然红曲防腐剂具有广阔应用前景。基因改组技术能够通过细胞融合、传达分离、高通量筛选,将来源于出发菌群各菌株的优势基因集中于一个后代菌,采用基因组改组技术选育成功高活力红曲,为开发高活力红曲防腐剂奠定了基础。本文对红曲防腐剂的抑菌防腐效应、红曲防腐剂的生产工艺及应用作一简单综述,并探索高活力红曲防腐剂的研发策略。     

冷冻浓缩及其在食品工业中的应用

对高品质产品的需求为冷冻浓缩技术在饮料工业及 非饮科工业上的应用开辟了广阔市场。 由于它提高了产品的附加值,冷冻浓缩在各类市场上有着广泛的应用,其个包括咖啡、果汁、醋和乳品工业。 我们按照增值程度对加工进行分类,并对其加工过程加以描述。     

HACCP的原理及在食品生产中的应用

介绍了危害分析与关键控制点系统的主要原理,讨论了食品加工中物理、化学和生物危害物的分析方法,描述了控制危害发生的工艺过程关键控制点的确定,旨在确保食品安全,提高产品质量。     

微量肉汤稀释法测定长裙竹荪多种提取物对食品中常见细菌的抑制效果

选取长裙竹荪为样品,采用索氏抽提后水蒸馏萃取获得挥发油,同时分别以乙醇、正丁醇、石油醚等有机溶剂萃取得到相应提取物.以8种食品中常见细菌为供试对象,由微量肉汤稀释法测得各类提取物对其的MIC值,作为评价其抑菌效果的指标结果表明:纯培养环境下,挥发油的抑菌效果优于三种有机溶剂提取物.通过与平板涂布计数结果及其它方法比较分析,进一步证明肉汤稀释法作为测定抑菌效果所具有的优越性.     

甘草提取物在食品中的应用研究进展

甘草在世界各地尤其是在亚洲、地中海地区和美国被广泛应用于医药和食品。甘草功能性成分提取分离技术已十分成熟。甘草提取物尤其是其主要功能性成分甘草酸等在食品中用作甜味剂、抗氧化剂、抗菌剂、增味剂等,是重要的天然食品添加剂。该文总结了甘草及其提取物的生理功能及其作为天然食品添加剂在食品中的应用现状、存在的问题及安全性,并提出其研究和应用前景,旨在促进甘草精深加工相关研究,开发甘草的潜在价值。     

定量结构—活性/性质相关研究及其在食品领域的应用

定量结构—活性/性质相关研究(Quantitative Structure -Activity/Property Relationship,QSAR/ QSPR)描述化合物分子结构与生物活性及理化性质之间的因果关系.通过QSAR/QSPR研究,不仅可以发现并确定对化合物活性/性质起关键影响作用的化合物结构因素,有效指导...     

壳聚糖食品保鲜膜抗菌性及其应用的研究进展

壳聚糖由于其良好的功能特性,近年来作为天然保鲜包装材料在各类食品的包装中已有大量的应用。该文章在对壳聚糖食品薄膜材料的抗菌机理总结的基础上,对近年来壳聚糖薄膜在食品的研究及应用现状进行了综述,并对壳聚糖食品薄膜的未来发展趋势进行了展望。     

Antibacterial activity of extracts from some edible plants commonly consumed in Asia

Extracts of edible plants (26 species) from China, Japan, Thailand and Yemen were screened for their antibacterial activity against Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Escherichia coli and Salmonella infantis. Buffered methanol (80% methanol and 20% PBS) and acetone extracted inhibitory substances against tested bacteria from 16 plants, as revealed by the disc assay. The minimum inhibitory concentrations (MICs) of extracts determined by the agar dilution method ranged from 165 to 2640 mg l⁻¹. The most sensitive microorganism to extracts from Azadirachta indica, Cinnamomum cassia, Rumex nervosus, Ruta graveolens, Thymus serpyllum and Zingiber officinale was B. cereus, with MIC of 165 to 660 mg l⁻¹. E. coli and S. infantis were only inhibited by Cinnamomum cassia extracts at the highest MIC (2640 mg l⁻¹). L. monocytogenes (Tottori) was more resistant than the ATCC 7644 strain to extracts from Ruta chalepensis, Artemisia absinthium and Cissus spp. EDTA (0.85 mM) reduced the MICs of Cinnamomum cassia and Cissus rotundifolia by at least 50% when tested against E. coli, S. infantis, S. aureus and L. monocytogenes.     

食品胶特性及其在食品中应用

食品胶是一类高分子量亲水性生物聚合物,作为功能性组分被广泛应用于食品工业,目前其系统介绍、技术应用和学术研究仍十分匮乏。文章系统介绍食品胶定义、分类、组成、功能特性与作用机理及其在食品工业中应用,并展望其发展趋势,为进一步研发食品胶在食品中的应用提供理论参考。     

漆酶及其在食品工业中的应用

漆酶来源广泛、催化性能优异,在食品工业中具有应用价值。本文介绍了漆酶的来源与一般催化特性,就漆酶在食品工业中的研究与应用进展予以重点综述,并对其应用前景予以展望。     

微胶囊技术及其在食品中的应用

微胶囊技术已被广泛应用于食品、制药、纺织、化工等多种领域。该技术可以降低生产成本,增加功能成分的稳定性,掩蔽不良风味,改善食品功能成分的释放性能等。目前,在食品领域中微胶囊技术已被应用于饮料生产、焙烤制品、肉制品以及乳制品等多个领域。本文按照制备原理的不同综述了化学法、物理法以及物理化学法的微胶囊制备方法以及微胶囊技术在食品行业的主要应用。