抗菌技术在纺织材料中的应用

分析了织物的释放、再生和静态抑菌等抗菌机理。织物的抗菌性可以通过天然抗菌纤维、人工抗菌纤维和织物抗菌整理等三种途径来获得。阐述了抗菌剂的种类与应用情况，包括无机系抗菌剂、有机系抗菌剂和天然抗菌剂。对Modal Fresh纤维、含木炭纤维Charcoalon、纳米层状银系抗菌丙纶纤维等人工抗菌纤维的研究进行了介绍。     

羊毛抗菌整理研究进展

本文从抗菌机理、与纤维的结合类型和常见整理方法等3个方面,介绍了近年来用于羊毛抗菌整理中的各类抗菌剂,其中包括无机金属离子抗菌剂、有机抗菌剂、天然抗菌剂和纳米材料抗菌剂,并对这些抗菌剂的研究进展及存在的问题进行了分析。     

抗菌剂在纤维及织物上的应用

介绍了无机抗菌剂、有机抗菌剂和天然抗菌剂,及抗菌剂在纤维和织物上的应用。最后介绍了目前普遍存在的抗菌检测方法。     

纺织品抗菌剂分类及安全性评价探讨

本文重点对纺织品抗菌剂分类进行归纳整理,阐述了天然、无机和有机抗菌剂种类及作用机理,并对其安全性评价标准和检测方法进行研究探讨。     

抗菌防霉剂的研究进展及其在纺织品中的应用

介绍了国内外无机、有机、天然抗菌防霉剂的研究进展以及其在纺织品上的应用.具体包括金属离子型抗菌剂,TiO2等光催化氧化型抗菌剂,金属离子光催化氧化物型复合纳米抗菌剂,有机-无机复合抗菌剂,双胍类、卤代胺类、苯酚、季铵盐类、季鳞盐类等有机抗菌剂,壳聚糖及其衍生物等天然抗菌剂.着重介绍了季铵和季鳞盐类有机抗菌剂.对纤维和纺...     

抗菌剂及其在包装材料中的应用

抗菌剂作为功能性添加剂,其在包装材料中的应用比较普遍。目前,抗菌剂能够以多种形式存在于包装材料中,可以避免微生物对食品品质造成负面影响,应用优势比较明显。基于此,文章分析了抗菌剂的种类以及抗菌机理,包括无机抗菌剂、有机抗菌剂、天然抗菌剂以及高分子抗菌剂,并且阐述了抗菌剂在挥发性抗菌包装材料、共混型抗菌包装材料、纳米抗菌包装材料中的应用。     

高载银介孔抗菌剂开发

目前抗菌剂种类主要有3种：有机、天然和无机。而无机抗菌剂由于具有容易产业化、耐候性能好、性能稳定、抗菌谱广而倍受青睐。无机抗菌剂主要是以无机材料为载体,     

抗菌材料在食品包装中的研究进展

食品抗菌包装可以有效抑制被包装食品所处环境中微生物的生长,延长食品的货架期,保证食品品质,在食品领域的地位越发重要。本文阐述了抗菌材料作用机理,介绍了常用的有机抗菌剂、无机抗菌剂和天然抗菌剂,并对食品抗菌包装的5 种实现方式进行了比较。对国内外近年来抗菌材料的研究进展,特别是对天然抗菌剂的应用做了详细说明。最后,结合目前抗菌包装膜和抗菌纸的生产现状,对食品抗菌包装的未来发展趋势和研究重点进行展望。     

抗菌剂在抗菌纸中的应用研究

从无机抗菌剂、有机抗菌剂、天然抗菌剂三方面阐述了抗菌剂在抗菌纸方面的应用,指出使用单一抗菌剂往往不能满足抗菌纸的某种要求,抗菌剂的使用向着改性和混合联用的方向发展。为了满足抗菌剂在抗菌纸中应用的需求,需要深入了解其所涉及的学科和领域,改进生产工艺,使其更适合大规模生产的需要,加大产、学、研合作的力度,完善相关的法规和规定。     

纳米级再生型复合抗菌整理剂QP-NK的制备研究

将天然抗菌剂、有机抗菌剂以及纳米无机抗菌剂有效复合,制备出了具有适度抗菌作用的纳米再生型复合抗菌整理剂QP-NK,并采用粒度分析仪、透射电镜、沉降法等对QP-NK的性能进行了表征,对QP-NK整理后的羊毛织物抗菌性进行了检测,在扫描电镜下观察了整理后织物的表面形态.结果表明:复合抗菌剂QP-NK具有较好的分散稳定性,放置1个月无明显分层或沉降现象,其中无机粒子呈纳米级分布.利用该抗菌剂整理后的羊毛织物抑菌率为86.87%,经50次家庭洗涤,抑菌率为77.50%,抑菌保持率达90%以上,满足了适度性、持久性抗菌的要求,而且对织物色泽和手感没有明显影响.     

Inhibitory mechanisms of promising antimicrobials from plant byproducts: A review

Plant byproducts and waste present enormous environmental challenges and an opportunity for valorization and industrial application. Due to consumer demands for natural compounds, the evident paucity of novel antimicrobial agents against foodborne pathogens, and the urgent need to improve the arsenal against infectious diseases and antimicrobial resistance (AMR), plant byproduct compounds have attracted significant research interest. Emerging research highlighted their promising antimicrobial activity, yet the inhibitory mechanisms remain largely unexplored. Therefore, this review summarizes the overall research on the antimicrobial activity and inhibitory mechanisms of plant byproduct compounds. A total of 315 natural antimicrobials from plant byproducts, totaling 1338 minimum inhibitory concentrations (MIC) (in μg/mL) against a broad spectrum of bacteria, were identified, and a particular emphasis was given to compounds with high or good antimicrobial activity (typically <100 μg/mL MIC). Moreover, the antimicrobial mechanisms, particularly against bacterial pathogens, were discussed in-depth, summarizing the latest research on using natural compounds to combat pathogenic microorganisms and AMR. Furthermore, safety concerns, relevant legislation, consumer perspective, and current gaps in the valorization of plant byproducts–derived compounds were comprehensively discussed. This comprehensive review covering up-to-date information on antimicrobial activity and mechanisms represents a powerful tool for screening and selecting the most promising plant byproduct compounds and sources for developing novel antimicrobial agents.     

Controlled fermentation of kimchi using naturally occurring antimicrobial agents

Kimchi is a traditional Korean fermented food. Since it ferments continuously during distribution and storage, the extension of shelf life by preventing over-acidification is a major concern in the kimchi industry. One of the most frequently attempted ways to delay fermentation is to add naturally occurring antimicrobial agents. Many researchers have investigated ways to delay over-acidification by adding minor ingredients, fruits or fruit seed extracts, extracts of medicinal herbs, culinary herbs and spices, and other miscellaneous substances to kimchi. The addition of naturally occurring antimicrobial agents may enhance the acceptability of kimchi to consumers over a longer period of time but may also have a disadvantage in that it may cause changes in sensory quality, especially if added in large amounts. To avoid undesirable sensory changes, application of hurdle technologies (i.e., multifactor preservative systems) which involve using combinations of low amounts of various naturally occurring antimicrobial agents as ingredients should be explored with the goal of controlling fermentation. If synergistic or additive antimicrobial effects can be achieved using small amounts of a combination of natural agents, changes in sensory qualities will be minimized, thereby prolonging shelf life. Research findings summarized in this review provide a basis for developing effective hurdle technologies using naturally occurring antimicrobial agents to extend shelf life of kimchi and perhaps other types of traditional fermented foods.     

无机抗菌织物的研究进展

为深入了解无机抗菌剂的优缺点,制备性能更加优异的抗菌织物,对国内外相关研究进展进行了综述。分析了金属型和光催化型无机抗菌剂的抗菌机制,介绍了银系、铜系、锌系以及复合型的无机抗菌剂在纺织品领域的研究进展。指出：与其他类型的抗菌剂相比,无机抗菌剂具有广谱性强、不易使细菌产生耐药性等优点,但是在实际应用中也存在着一些问题,如银系抗菌剂价格昂贵;铜系抗菌剂颜色较深;锌系抗菌剂抗菌效果较弱等,通过与其他抗菌剂进行复合可以制备性能优异的复合抗菌织物,未来的研究方向应该是开发具有功能复合化、智能化、舒适性好等特性的多功能抗菌织物。     

Natural Antimicrobial Edible Coatings for Microbial Safety and Food Quality Enhancement

Natural antimicrobial agents have been investigated as alternatives to synthetic ones for ensuring food safety and quality. However, the practical use of these preservatives in the food industry is limited due to their negative impact on the odor and taste of food products, as well as the early loss of functionality due to their rapid diffusion and interaction with food components. The incorporation of natural antimicrobial agents into edible coatings has been investigated to control diffusion of active compounds and maintain their concentrations at a critical level on a food surface. Recently, nanoencapsulating and multilayered/nanolaminate delivery systems have emerged as promising tools to enhance the functionality of edible coatings. This review highlights the potential use of polymeric edible coatings for the incorporation of natural antimicrobial agents and the improvement of their controlled release in food systems. The methods used to assess the antimicrobial activity of encapsulated natural antimicrobial agents and the most recent findings regarding the application of nanoencapsulating and multilayered/nanolaminate delivery systems in food products are also discussed.     

Grape by‐product extracts against microbial proliferation and lipid oxidation: a review

The wine industry is responsible for the production of million tons of waste, such as grape skin, stalk, sludge and seeds, which can be considered inexpensive sources of phenolic compound owing to incomplete extraction during wine production. Phenolic compounds, also called polyphenols, comprise the most abundant bioactive compounds in grape and are recognized by their antioxidant and antimicrobial potential. Because of their functional properties, extracts obtained from grape wastes, which are rich in phenolic compounds, can be employed in the development of many products, ranging from medical to food applications, decreasing the growth of spoilage and pathogenic microorganisms and inhibiting lipid oxidation. These characteristics are motivating the research for alternative sources of natural antioxidant and antimicrobial agents, aimed at decreasing the use of artificial additives, which have been associated with some toxic effects. This article provides a review of the use of grape by‐product extracts and their bioactive compounds as natural antioxidant and antimicrobial agents in food products. © 2016 Society of Chemical Industry     

3种植物源抗菌剂对青虾虾仁贮藏货架期及腐败菌多样性的影响

本研究利用传统平板计数及Illumina Miseq高通量测序分析了3 种植物来源的抗菌剂（香芹酚、百里香酚与紫苏醇）对青虾虾仁贮藏期和腐败菌多样性的影响。研究发现香芹酚、百里香酚与紫苏醇处理均能明显延长产品在4 ℃和10 ℃下贮藏的货架期,并且香芹酚和百里香酚的保鲜效果要优于紫苏醇。通过高通量测序分析发现产品贮藏后的微生物菌群发生了明显的变化,其中贮藏前期的某些优势菌如弓形杆菌、希瓦氏菌和气单胞菌等在贮藏后期的比例很低,而链球菌、索丝菌、肉杆菌、嗜冷杆菌、黄杆菌、假单胞菌等成为贮藏末期的优势菌群。3 种抗菌剂处理能明显抑制索丝菌、肉杆菌、嗜冷杆菌和黄杆菌等的生长,使得假单胞菌成了抗菌剂处理产品中的优势菌。以上结果表明3 种植物源抗菌剂均能通过抑制青虾虾仁中多种优势腐败菌的生长来延长产品的货架期。     

抗菌防臭纤维的开发和应用

介绍了抗菌防臭纤维使用的抗菌剂及其抗菌机理,论述了抗菌防臭纤维的加工方法和在卫生保健领域中的应用及发展趋势。     

金属有机框架材料在食品包装中的应用

随着食品工业的发展,食品安全问题引起人们的广泛关注。金属有机框架（metal-organic frameworks,MOFs）是一类具有独特物理和化学性质的功能材料,其具有多孔结构以及显著的抗菌性能,因此在食品保鲜方面显示出良好的应用前景。在食品包装领域,MOFs可以延长食品的保质期并延缓贮藏期食品品质的劣变,提高食品包装材料的性能。本文综述MOFs作为抗菌剂、氧清除剂和乙烯清除剂在食品包装中的应用,介绍MOFs在食品包装领域的应用前景及面临的问题,旨在为MOFs在食品包装中的应用提供参考。     

多酚化合物抗菌活性的最新进展

多酚是高等植物的次级代谢产物,对人类健康有着潜在的作用,具有抗氧化、抗过敏、抗炎、抗癌、抗高血压和抗菌等多种生物活性。本文主要报道了多酚化合物的抗细菌和抗真菌活性,讨论了其作用机制及其结构与功能的关系。此外,考虑到目前微生物耐药性已成为全球日益关注的问题,本文也对多酚化合物协同抗生素的抗菌作用进行了讨论。     

THE INFLUENCE OF THE GRAIN MICROFLORA ON THE GERMINATIVE PHYSIOLOGY OF BARLEY

Barley samples, which varied in maturity, were either steeped with calcium hypochlorite and then with a mixture of antibiotics, or in water, for twenty or sixty hours. The steeped grains were placed on agar and were scored for germination, growth of rootlets and α-amylase production at intervals up to ninety six hours after draining. The rates and final percentages of germination, rootlet growth per germinated corn and α-amylase per germinated corn were all greater where grain had been steeped with antimicrobial agents compared to water-steeped control samples of grain. It was confirmed that the antimicrobial agents reduced the extent of inhibition of germination which followed extended steeping. Thus controlling microbes increased grain germinability and the vigour of the grains which germinated. However, the vigour of more water sensitive grain was not increased enough to be equal to that of mature grain by reducing microbial activity . Experiments in which grain was reinfected with a suspension of microbes, following steeping with antibiotics, supported the theory that the observed effects were due to reductions in microbial activity and not any secondary effects of the antimicrobial agents.