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植物精油对果蔬中微生物的抑菌效果及作用机理研究进展 总被引:2,自引:0,他引:2
植物精油对引起果蔬腐烂的微生物具有较强的抑制作用,其抑菌机理已成为目前国内外研究的热点问题。本文全面介绍了植物精油对果蔬中微生物的抑制效果、植物精油对微生物的作用机理。植物精油对果蔬中常见微生物具有较强的抑菌效果,主要通过破坏微生物的细胞膜、细胞壁和DNA等结构,影响基因表达、细胞呼吸作用和能量代谢等途径,最终导致微生物细胞死亡。本文还提出植物精油抑菌作用机理研究中存在的问题,以期为精油的研究和应用提供依据。 相似文献
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柑橘属植物果皮精油主要由单萜化合物、倍半萜化合物及含氧衍生物构成。柑橘属植物果皮精油不仅安全、风味较好,还具有广谱抑菌性能,因而可以作为化学杀菌剂的天然替代物。柑橘属植物果皮精油抑菌效果同其萜烯类物质的含氧衍生物有密切关系。精油通过破坏细菌和真菌的细胞结构、影响代谢途径等方式起到抑菌效果。柑橘属植物果皮精油可广泛应用于食品保藏、果蔬真菌病害防治等方面,可采用直接添加、熏蒸或与其他抑菌手段协同使用等方法使其达到抑菌效果。综述了柑橘属植物果皮精油抑菌效果、抑菌机理以及应用等方面,为其在食品中的进一步应用提供参考。 相似文献
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食品及其加工设备和环境中的腐败菌和致病菌污染是影响食品质量安全的重要因素, 高效防控这些有害微生物在食品工业中具有重大需求。植物精油不仅具有快速杀菌的作用, 而且不易引发有害微生物对食品加工理化因子产生抗性。然而, 植物精油具有亲脂性和易挥发性等缺点, 限制了其在食品消毒领域的应用。纳米乳液技术可以将植物精油包埋在食品级表面活性剂中, 形成稳定性良好的分散体系, 从而较好地克服植物精油在食品工业中应用的瓶颈问题。因此, 本文综述了植物精油纳米乳液的制备方法、纳米乳液提升植物精油体外和体内抗菌活性的效果、纳米乳液在食品表面的抗菌膜作用, 以期为植物精油纳米乳液用于促进食品质量安全提供不可或缺的依据。 相似文献
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肉桂精油是具有潜力代替化学杀菌剂的天然植物提取物。本文以熏蒸的方法,研究肉桂精油蒸气对黄曲霉生长及其毒素B1合成的抑制作用。结果表明:肉桂精油蒸气对黄曲霉菌丝体和孢子的抑制效果与蒸气浓度成正相关;熏蒸时间实验观察了移除精油蒸气形成的抑菌环境后黄曲霉的生长情况,发现精油蒸气处理时间越长,黄曲霉菌丝体重新生长的速度越慢,处理6 d的黄曲霉继续培养7 d后菌落直径仅为6.18 cm(对照组为8.30 cm);通过添加NaCl降低培养基的水分活度可以显著提高肉桂精油蒸气对黄曲霉的抑菌活性,当水分活度低于0.96时,精油蒸气可完全抑制黄曲霉菌丝体和孢子的生长;在液体培养基中,131.74μL/L的熏蒸浓度可以完全抑制黄曲霉的生长和黄曲霉毒素B_1的合成;黄曲霉菌丝体和孢子的表面形态观察显示肉桂精油蒸气熏蒸会使黄曲霉的菌丝体变得瘦小,孢子数量减少。本文研究结果可为植物精油用于熏蒸抑菌提供应用依据。 相似文献
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植物精油是从植物中提取的天然成分,可以有效抑制微生物生长,但过高的用量会损害食品的感官质量。新兴非热杀菌技术的应用可以抑制微生物生长,但高强度的物理技术可能会影响产品品质。研究发现,将植物精油和非热技术结合,可以减少精油用量、降低非热技术加工功率、缩短处理时间。本文就植物精油与冷等离子体、高压和辐照3种非热技术相结合应用于肉制品中的方法进行探讨,并对其细菌生长的抑制效果和机制进行阐述,为进一步研究植物精油与非热杀菌技术在肉类产品中的协同作用及推广提供一定的理论依据。 相似文献
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食物是一个复杂且营养丰富的体系,会给微生物生长提供一个优越的环境,因而易使食品感染微生物而导致腐败变质。将植物天然提取物用于食物保鲜已成为近年来食品保鲜业界的研究热点,植物精油作为一种无毒、无害、纯天然的提取物,具有很好的抗氧化和抑菌防腐的特性,其在食品保鲜领域的应用前景十分巨大。但植物精油存在着极易挥发、水溶性差,对光、热、温度敏感等特性,使其在食品保鲜中的应用受到限制。本文综述了提高植物精油稳定性的四种方法微胶囊、微乳液、纳米乳和脂质体及其在果蔬、谷物类、肉类等食品保鲜中的应用,为植物精油的进一步开发研究及应用提供参考。 相似文献
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研究植物精油和消毒剂对常见鱼病病原菌的抑制效果,通过抑菌圈法确定复配1号精油、复配2号精油、山鸡椒精油、芹菜精油、香茅精油、强氯精和纳必净对水体微生物的抑菌活性,同时通过直接接触法检测其对5种常见鱼病病原菌的最小抑菌浓度和最小杀菌浓度。结果显示:复配1号精油的抑菌和杀菌效果最好,无论是对霉菌还是细菌都表现出强抑菌活性;芹菜精油对不同的微生物表现出不同的抑制效果,对细菌特别是单胞类细菌表现出强抑菌活性,但对霉菌表现出低抑菌活性;在消毒剂中,纳必净的抑菌活性效果最好,但在其推荐的最大使用量时,仅仅与效果普通的精油的抑菌活性相同。 相似文献
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通过测定抑菌圈直径大小了解食品常见腐败微生物对12种芳香植物精油的抗菌敏感性,进一步测定最低抑菌浓度、最小杀菌浓度分析食用芳香植物精油抗菌活性。试验表明:食品常见腐败微生物对植物精油表现出不同的敏感性,特别是枯草芽孢杆菌对植物精油抗菌敏感性最强;综合抗菌活性最好的是牛至和百里香精油,浓度达到250μL/L时表现出广谱抗菌性,但肉桂精油对真菌有更好的抗菌活性;采用棋盘稀释法进一步研究植物精油间协同增效效果,发现牛至-百里香复配表现出显著的相加效果;气-质联用仪分析了牛至、百里香和肉桂精油的主要抗菌成分香芹酚、百里香酚和反式肉桂醛等的含量。研究可为食用植物精油作为"高效、安全"的防腐保鲜剂应用于食品领域提供了理论依据。 相似文献
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W-X. Du C.W. Olsen R.J. Avena-Bustillos T.H. McHugh C.E. Levin Mendel Friedman 《Journal of food science》2009,74(7):M372-M378
ABSTRACT: Essential oils (EOs) derived from plants are rich sources of volatile terpenoids and phenolic compounds. Such compounds have the potential to inactivate pathogenic bacteria on contact and in the vapor phase. Edible films made from fruits or vegetables containing EOs can be used commercially to protect food against contamination by pathogenic bacteria. EOs from cinnamon, allspice, and clove bud plants are compatible with the sensory characteristics of apple-based edible films. These films could extend product shelf life and reduce risk of pathogen growth on food surfaces. This study evaluated physical properties (water vapor permeability, color, tensile properties) and antimicrobial activities against Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes of allspice, cinnamon, and clove bud oils in apple puree film-forming solutions formulated into edible films at 0.5% to 3% (w/w) concentrations. Antimicrobial activities were determined by 2 independent methods: overlay of the film on top of the bacteria and vapor phase diffusion of the antimicrobial from the film to the bacteria. The antimicrobial activities against the 3 pathogens were in the following order: cinnamon oil > clove bud oil > allspice oil. The antimicrobial films were more effective against L. monocytogenes than against the S. enterica . The oils reduced the viscosity of the apple solutions and increased elongation and darkened the colors of the films. They did not affect water vapor permeability. The results show that apple-based films with allspice, cinnamon, or clove bud oils were active against 3 foodborne pathogens by both direct contact with the bacteria and indirectly by vapors emanating from the films. 相似文献
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Guenther S Herzig O Fieseler L Klumpp J Loessner MJ 《International journal of food microbiology》2012,153(1-2):66-72
Antimicrobial agents can be incorporated into edible films to provide microbiological stability, since films can be used as carriers of a variety of additives to extend product shelf life and reduce the risk of microbial growth on food surfaces. Addition of antimicrobial agents to edible films offers advantages such as the use of small antimicrobial concentrations and low diffusion rates. The aim of this study was to evaluate inhibition by vapor contact of Aspergillus niger and Penicillium digitatum by selected concentrations of Mexican oregano (Lippia berlandieri Schauer), cinnamon (Cinnamomum verum) or lemongrass (Cymbopogon citratus) essential oils (EOs) added to amaranth, chitosan, or starch edible films. Essential oils were characterized by gas chromatography-mass spectrometry (GC/MS) analysis. Amaranth, chitosan and starch edible films were formulated with essential oil concentrations of 0.00, 0.25, 0.50, 0.75, 1.00, 2.00, or 4.00%. Antifungal activity was evaluated by determining the mold radial growth on agar media inoculated with A. niger and P. digitatum after exposure to vapors arising from essential oils added to amaranth, chitosan or starch films using the inverted lid technique. The modified Gompertz model adequately described mold growth curves (mean coefficient of determination 0.991 ± 0.05). Chitosan films exhibited better antifungal effectiveness (inhibition of A. niger with 0.25% of Mexican oregano and cinnamon EO; inhibition of P. digitatum with 0.50% EOs) than amaranth films (2.00 and 4.00% of cinnamon and Mexican oregano EO were needed to inhibit the studied molds, respectively). For chitosan and amaranth films a significant increase (p<0.05) of lag phase was observed among film concentrations while a significant decrease (p<0.05) of maximum specific growth was determined. Chitosan edible films incorporating Mexican oregano or cinnamon essential oil could improve the quality of foods by the action of the volatile compounds on surface growth of molds. 相似文献
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Essential oils are concentrated liquids of complex mixtures of volatile compounds and can be extracted from several plant organs. Essential oils are a good source of several bioactive compounds, which possess antioxidative and antimicrobial properties. In addition, some essential oils have been used as medicine. Furthermore, the uses of essential oils have received increasing attention as the natural additives for the shelf‐life extension of food products, due to the risk in using synthetic preservatives. Essential oils can be incorporated into packaging, in which they can provide multifunctions termed “active or smart packaging.” Those essential oils are able to modify the matrix of packaging materials, thereby rendering the improved properties. This review covers up‐to‐date literatures on essential oils including sources, chemical composition, extraction methods, bioactivities, and their applications, particularly with the emphasis on preservation and the shelf‐life extension of food products. 相似文献
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Jess Vergis P. Gokulakrishnan R. K. Agarwal Ashok Kumar 《Critical reviews in food science and nutrition》2015,55(10):1320-1323
Food-borne illnesses pose a real scourge in the present scenario as the consumerism of packaged food has increased to a great extend. Pathogens entering the packaged foods may survive longer, which needs a check. Antimicrobial agents either alone or in combination are added to the food or packaging materials for this purpose. Exploiting the antimicrobial property, essential oils are considered as a “natural” remedy to this problem other than its flavoring property instead of using synthetic agents. The essential oils are well known for its antibacterial, antiviral, antimycotic, antiparasitic, and antioxidant properties due to the presence of phenolic functional group. Gram-positive organisms are found more susceptible to the action of the essential oils. Essential oils improve the shelf-life of packaged products, control the microbial growth, and unriddle the consumer concerns regarding the use of chemical preservatives. This review is intended to provide an overview of the essential oils and their role as natural antimicrobial agents in the food industry. 相似文献
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Antibacterial Effects of Allspice, Garlic, and Oregano Essential Oils in Tomato Films Determined by Overlay and Vapor-Phase Methods 总被引:1,自引:0,他引:1
W-X. Du C.W. Olsen R.J. Avena-Bustillos T.H. McHugh C.E. Levin R. Mandrell Mendel Friedman 《Journal of food science》2009,74(7):M390-M397
ABSTRACT: Physical properties as well as antimicrobial activities against Escherichia coli O157:H7, Salmonella enterica , and Listeria monocytogenes of allspice, garlic, and oregano essential oils (EOs) in tomato puree film-forming solutions (TPFFS) formulated into edible films at 0.5% to 3% (w/w) concentrations were investigated in this study. Antimicrobial activities were determined by 2 independent methods: overlay of the film on top of the bacteria and vapor-phase diffusion of the antimicrobial from the film to the bacteria. The results indicate that the antimicrobial activities against the 3 pathogens were in the following order: oregano oil > allspice oil > garlic oil. Listeria monocytogenes was less resistant to EO vapors, while E. coli O157:H7 was more resistant to EOs as determined by both overlay and vapor-phase diffusion tests. The presence of plant EO antimicrobials reduced the viscosity of TPFFS at the higher shear rates, but did not affect water vapor permeability of films. EOs increased elongation and darkened the color of films. The results of the present study show that the 3 plant-derived EOs can be used to prepare tomato-based antimicrobial edible films with good physical properties for food applications by both direct contact and indirectly by vapors emanating from the films. 相似文献
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Muhammad Adnan Ayub Raja Adil Sarfraz Muhammad Shahid 《International Journal of Food Properties》2018,21(1):808-820
The findings of this study suggests that chemical composition, essential oil yield, antioxidant and antimicrobial activity of Boswellia serrata oleo gum resin essential oils extracted by hydro distillation, steam distillation and supercritical fluid carbon dioxide methods vary greatly from each other. The optimum essential oil yield was obtained using hydro distillation method (8.18 ± 0.15 %). The essential oils isolated through different extraction methods contained remarkable amounts of total phenolics and total flavonoids. Essential oil isolated through supercritical fluid carbon dioxide extraction exhibited better antioxidant activity with highest free radical scavenging potential (96.16 ± 1.57 %), inhibition of linoleic acid oxidation (94.18 ± 1.47 %) and hydrogen peroxide free radical scavenging potential (68.25 ± 1.02 %). Moreover, the antimicrobial activity of essential oils was performed through well diffusion, resazurin microtiter plate and micro dilution broth assay assays. The essential oil isolated through steam distillation method revealed highest antimicrobial activity with maximum inhibition zone (24.21 ± 0.34 to12.08 ± 0.30 mm) and least MIC values (35.18 ± 0.77 to 281.46 ± 7.03 µg/mL). The comparison of chemical composition of essential oils isolated at different extraction methods have shown that the concentration of α-thujene, camphene, β-pinene, myrcene, limonene, m-cymene and cis-verbenol was higher in steam distilled essential oil as compared to hydro and supercritical fluid carbon dioxide extracted essential oils. These compounds may be responsible for the higher antimicrobial activity of Boswellia serrata oleo gum resin steam distilled essential oil. 相似文献
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