脉冲强光杀菌技术在食品保鲜领域的研究进展
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摘要
近年来,细菌的耐药性逐年上升,食源性疾病爆发的频率也持续升高,为了提高食品的安全性并延长其货架期,非热杀菌技术在食品加工领域受到越来越多的关注。过去二十年中,人们对脉冲强光(Pulsed light,PL)进行了大量的研究,与热杀菌相比,脉冲强光具有安全、高效的特点,并能够更好地保留食品的色、香、味,特别是鲜切果蔬、肉类、鱼类等新鲜食品容易受到微生物的影响,但由于它们的敏感性,需要采取温和的杀菌措施。本综述主要总结近十年来脉冲强光杀菌技术在食品保鲜中一些新的研究发现,包括脉冲强光杀菌技术影响微生物灭活的因素和在食品保鲜领域的应用。
In recent years,the resistance of bacteria has increased year by year,as well as the frequency of food-borne diseases outbreaks,in order to improve the microbial safety and to extend the shelf life,non-thermal disinfection technology has attracted increasing attention in the field of food processing.In the past twenty years,a lot of research has been done on pulsed light (PL).Compared with thermization,PL shows excellent characteristics in safety and efficiency.The color,aroma and taste of food can be better preserved.In particular,fresh-cut product,meat and fish are vulnerable to microbial effects due to the high sensitivity,thus mild sterilization measures are needed. This review summarized a series of new research findings of PL sterilization technology in food preservation in the past decade,including the factors affecting microbial inactivation and the related applications.
In recent years,the resistance of bacteria has increased year by year,as well as the frequency of food-borne diseases outbreaks,in order to improve the microbial safety and to extend the shelf life,non-thermal disinfection technology has attracted increasing attention in the field of food processing.In the past twenty years,a lot of research has been done on pulsed light (PL).Compared with thermization,PL shows excellent characteristics in safety and efficiency.The color,aroma and taste of food can be better preserved.In particular,fresh-cut product,meat and fish are vulnerable to microbial effects due to the high sensitivity,thus mild sterilization measures are needed. This review summarized a series of new research findings of PL sterilization technology in food preservation in the past decade,including the factors affecting microbial inactivation and the related applications.
引文
[1]宁巧玲.食源性疾病监测管理与分析[J].中国卫生产业,2016(26):65-67.
[2]寇灿.细菌污染对食用农产品安全的影响探析[J].农业与技术,2017(20):42-42.
[3]Authie E.Scientific opinion on review of the european union summary report on trends and sources of zoonoses,zoonotic agents and food-borne outbreaks-Terms of reference 2 to 7[J].Efsa Journal,2013,11(1):3074.
[4]张瑞雪,张文桂,管峰,等.脉冲强光在食品工业中的研究和应用进展[J].食品科学,2017,38(23):305-312.
[5]李梦颖,李建科,何晓叶,等.食品加工中的热杀菌技术和非热杀菌技术[J].农产品加工(学刊),2013(16):109-113.
[6]吴雅静.非热杀菌技术在食品加工中的应用研究[J].安徽农业科学,2015(1):242-243.
[7]Garvey M,Thokala N,Rowan N.A comparative study on the pulsed UV and the low-pressure UV inactivation of a range of microbial species in water[J].Water Environment Research AResearch Publication of the Water Environment Federation,2014,86(12):2317.
[8]段振华.现代高新灭菌技术及其在食品工业中的应用研究[J].中国食物与营养,2006(9):28-30.
[9]唐明礼,马涛,王勃,等.脉冲强光对食品中常见微生物的影响[J].食品工业科技,2014,35(14):385-389.
[10]Farrell H,Garvey M,Rowan N.Studies on the inactivation of medically important Candida species on agar surfaces using pulsed light[J].Fems Yeast Research,2009,9(6):956-966.
[11]Lasagabaster A,Mara1ón I M D.Impact of process parameters on Listeria innocua,inactivation kinetics by pulsed light technology[J].Food&Bioprocess Technology,2013,6(7):1828-1836.
[12]Artíguez M L,Mara1ón I M D.Process parameters affecting Listeria innocua,inactivation by pulsed light[J].Food&Bioprocess Technology,2014,7(9):2759-2765.
[13]Gómez-López V M,Bolton J R.An Approach to Standardize Methods for Fluence Determination in Bench-Scale Pulsed Light Experiments[J].Food&Bioprocess Technology,2016,9(6):1040-1048.
[14]赵天惠.枯草芽孢杆菌脉冲强光诱变及其发酵性能研究[D].沈阳:沈阳农业大学,2017.
[15]Farrell H P,Garvey M,Cormican M,et al.Investigation of critical inter-related factors affecting the efficacy of pulsed light for inactivating clinically relevant bacterial pathogens[J].Journal of Applied Microbiology,2010,108(5):1494-508.
[16]Cudemos E,Izquier A,Medinamartínez M S,et al.Effects of shading and growth phase on the microbial inactivation by pulsed light[J].Czech Journal of Food Sciences,2013,31(2):189-193.
[17]Jean J,Morales-Rayas R,Anoman M N,et al.Inactivation of hepatitis A virus and norovirus surrogate in suspension and on food-contact surfaces using pulsed UV light(pulsed light inactivation of food-borne viruses)[J].Food Microbiology,2011,28(3):568-572.
[18]Gómez-López V M,Devlieghere F,Bonduelle V,et al.Intense light pulses decontamination of minimally processed vegetables and their shelf-life[J].International Journal of Food Microbiology,2005,103(1):79.
[19]Huang Y,Ye M,Cao X,et al.Pulsed light inactivation of murine norovirus,Tulane virus,Escherichia coli O157∶H7 and Salmonella in suspension and on berry surfaces[J].Food Microbiology,2017,61:1.
[20]Hayes J C,Garvey M,Fogarty A M,et al.Inactivation of recalcitrant protozoan oocysts and bacterial endospores in drinking water using high-intensity pulsed UV light irradiation[J].Water Science&Technology Water Supply,2012,64(6):1218-1225.
[21]Kramer B,Wunderlich J,Muranyi P.Recent findings in pulsed light disinfection[J].Journal of Applied Microbiology,2017,122(4):830.
[22]管峰,徐雯钗,袁勇军,等.脉冲强光对枯草芽孢杆菌NG-2灭活机理[J].食品科学,2017,38(23):70-74.
[23]赵晨.脉冲强光杀菌技术对氨基酸饮料杀菌作用的研究[J].福建轻纺,2012(4):32-36.
[24]Aguirre J S,Hierro E,Fernández M,et al.Modelling the effect of light penetration and matrix colour on the inactivation of Listeria innocua,by pulsed light[J].Innovative Food Science&Emerging Technologies,2014,26:505-510.
[25]Artíguez M L,Arboleya J C,Mara1ón I M D.Influence ofβ-lactoglobulin andβ-casein on Listeria innocua inactivation by pulsed light.[J].International Journal of Food Microbiology,2012,153(1):223-228.
[26]Artíguez M L,Mara1ón I M D.Inactivation of spores and vegetative cells of Bacillus subtilis,and Geobacillus stearothermophilus,by pulsed light[J].Innovative Food Science&Emerging Technologies,2015,28:52-58.
[27]叶磊,郜海燕,周拥军,等.脉冲强光技术在鲜切果蔬保鲜加工中应用研究进展[J].核农学报,2014,28(10):1880-1884.
[28]Woodling S E,Moraru C I.Effect of spectral range in surface inactivation of Listeria innocua using broad-spectrum pulsed light[J].Journal of Food Protection,2007,70(4):909.
[29]Wang T,Macgregor S J,Anderson J G,et al.Pulsed ultraviolet inactivation spectrum of Escherichia coli[J].Water Research,2005,39(13):2921.
[30]Levy C,Aubert X,Lacour B,et al.Relevant factors affecting microbial surface decontamination by pulsed light[J].International Journal of Food Microbiology,2012,152(3):168-174.
[31]Ramos-Villarroelabcc A Y.Influence of spectral distribution on bacterial inactivation and quality changes of fresh-cut watermelon treated with intense light pulses[J].Postharvest Biology&Technology,2012,69(2):32-39.
[32]李蕴.脉冲强光杀菌技术及其在食品中应用的研究[J].科技展望,2017(16):149
[33]赵越.鲜切油麦菜、白菜脉冲强光与气调包装联合保鲜研究[D].沈阳:沈阳农业大学,2016.
[34]Izquier A,Gómez-López V M.Modeling the pulsed ligh inactivation of microorganisms naturally occurring on vegetable substrates[J].Food Microbiology,2011,28(6):1170.
[35]Pataro G,Sinik M,Capitoli M M,et al.The influence of pos-harvest UV-C and pulsed light treatments on quality and antioxidant properties of tomato fruits during storage[J].Innovative Food Science&Emerging Technologies,2015,30(1):103-111.
[36]Lopes M M D A,Silva E O,Canuto K M,et al.Low fluence pulsed light enhanced phytochemical content and antioxidan potential of‘Tommy Atkins’mango peel and pulp[J].Innovative Food Science&Emerging Technologies,2016,33:216-224.
[37]Kramer B,Wunderlich J,Muranyi P.Pulsed ligh decontamination of endive salad and mung bean sprouts and impact on color and respiration activity[J].Journal of Food Protection,2015,78(2):340.
[38]Ignat A,Manzocco L,Maifreni M,et al.Surface decontamination of fresh-cut apple by pulsed light:Effects on structure,colour and sensory properties[J].Postharvest Biology&Technology,2014,91(5):122-127.
[39]Ozer N P,Demirci A.Inactivation of Escherichia coli,O157∶H7 and Listeria monocytogenes,inoculated on raw salmon fillets by pulsed UV-light treatment[J].International Journal of Food Science&Technology,2006,41(4):354-360.
[40]Haughton P N,Lyng J G,Morgan D J,et al.Efficacy of highintensity pulsed light for the microbiological decontamination of chicken,associated packaging,and contact surfaces[J].Food borne Pathogens&Disease,2011,8(1):109.
[41]Hierro E,Ganan M,Barroso E,et al.Pulsed light treatment for the inactivation of selected pathogens and the shelf-life extension of beef and tuna carpaccio[J].International Journal of Food Microbiology,2012,158(1):42.
[42]Nicorescu I,Nguyen B,Chevalier S,et al.Effects of pulsed light on the organoleptic properties and shelf-life extension of pork and salmon[J].Food Control,2014,44(44):138-145.
[43]刘娜,梁美莲,谭媛元,等.脉冲强光与紫外协同延长切片腌腊肉货架期的工艺优化[J].肉类研究,2017,31(7):16-21.
[44]Heinrich V,Zunabovic M,Petschnig A,et al.Previous homologous and heterologous stress exposure induces tolerance development to pulsed light in Listeria monocytogenes[J].Frontiers in Microbiology,2016,7:1-14.
[45]Artíguez M L,Mara1ón I M D.Improved process for decontamination of whey by a continuous flow-through pulsed light system[J].Food Control,2015,47:599-605.
[46]王勃,刘昕,马涛,等.响应面法优化脉冲强光对面包表面细菌的杀菌工艺[J].食品科学,2014,35(18):74-77.
[47]黄丽金,朱建宏,袁勇军.真空包装年糕腐败菌分离、鉴定及脉冲强光灭活效果初探[J].食品科技,2015(4):370-374.
[2]寇灿.细菌污染对食用农产品安全的影响探析[J].农业与技术,2017(20):42-42.
[3]Authie E.Scientific opinion on review of the european union summary report on trends and sources of zoonoses,zoonotic agents and food-borne outbreaks-Terms of reference 2 to 7[J].Efsa Journal,2013,11(1):3074.
[4]张瑞雪,张文桂,管峰,等.脉冲强光在食品工业中的研究和应用进展[J].食品科学,2017,38(23):305-312.
[5]李梦颖,李建科,何晓叶,等.食品加工中的热杀菌技术和非热杀菌技术[J].农产品加工(学刊),2013(16):109-113.
[6]吴雅静.非热杀菌技术在食品加工中的应用研究[J].安徽农业科学,2015(1):242-243.
[7]Garvey M,Thokala N,Rowan N.A comparative study on the pulsed UV and the low-pressure UV inactivation of a range of microbial species in water[J].Water Environment Research AResearch Publication of the Water Environment Federation,2014,86(12):2317.
[8]段振华.现代高新灭菌技术及其在食品工业中的应用研究[J].中国食物与营养,2006(9):28-30.
[9]唐明礼,马涛,王勃,等.脉冲强光对食品中常见微生物的影响[J].食品工业科技,2014,35(14):385-389.
[10]Farrell H,Garvey M,Rowan N.Studies on the inactivation of medically important Candida species on agar surfaces using pulsed light[J].Fems Yeast Research,2009,9(6):956-966.
[11]Lasagabaster A,Mara1ón I M D.Impact of process parameters on Listeria innocua,inactivation kinetics by pulsed light technology[J].Food&Bioprocess Technology,2013,6(7):1828-1836.
[12]Artíguez M L,Mara1ón I M D.Process parameters affecting Listeria innocua,inactivation by pulsed light[J].Food&Bioprocess Technology,2014,7(9):2759-2765.
[13]Gómez-López V M,Bolton J R.An Approach to Standardize Methods for Fluence Determination in Bench-Scale Pulsed Light Experiments[J].Food&Bioprocess Technology,2016,9(6):1040-1048.
[14]赵天惠.枯草芽孢杆菌脉冲强光诱变及其发酵性能研究[D].沈阳:沈阳农业大学,2017.
[15]Farrell H P,Garvey M,Cormican M,et al.Investigation of critical inter-related factors affecting the efficacy of pulsed light for inactivating clinically relevant bacterial pathogens[J].Journal of Applied Microbiology,2010,108(5):1494-508.
[16]Cudemos E,Izquier A,Medinamartínez M S,et al.Effects of shading and growth phase on the microbial inactivation by pulsed light[J].Czech Journal of Food Sciences,2013,31(2):189-193.
[17]Jean J,Morales-Rayas R,Anoman M N,et al.Inactivation of hepatitis A virus and norovirus surrogate in suspension and on food-contact surfaces using pulsed UV light(pulsed light inactivation of food-borne viruses)[J].Food Microbiology,2011,28(3):568-572.
[18]Gómez-López V M,Devlieghere F,Bonduelle V,et al.Intense light pulses decontamination of minimally processed vegetables and their shelf-life[J].International Journal of Food Microbiology,2005,103(1):79.
[19]Huang Y,Ye M,Cao X,et al.Pulsed light inactivation of murine norovirus,Tulane virus,Escherichia coli O157∶H7 and Salmonella in suspension and on berry surfaces[J].Food Microbiology,2017,61:1.
[20]Hayes J C,Garvey M,Fogarty A M,et al.Inactivation of recalcitrant protozoan oocysts and bacterial endospores in drinking water using high-intensity pulsed UV light irradiation[J].Water Science&Technology Water Supply,2012,64(6):1218-1225.
[21]Kramer B,Wunderlich J,Muranyi P.Recent findings in pulsed light disinfection[J].Journal of Applied Microbiology,2017,122(4):830.
[22]管峰,徐雯钗,袁勇军,等.脉冲强光对枯草芽孢杆菌NG-2灭活机理[J].食品科学,2017,38(23):70-74.
[23]赵晨.脉冲强光杀菌技术对氨基酸饮料杀菌作用的研究[J].福建轻纺,2012(4):32-36.
[24]Aguirre J S,Hierro E,Fernández M,et al.Modelling the effect of light penetration and matrix colour on the inactivation of Listeria innocua,by pulsed light[J].Innovative Food Science&Emerging Technologies,2014,26:505-510.
[25]Artíguez M L,Arboleya J C,Mara1ón I M D.Influence ofβ-lactoglobulin andβ-casein on Listeria innocua inactivation by pulsed light.[J].International Journal of Food Microbiology,2012,153(1):223-228.
[26]Artíguez M L,Mara1ón I M D.Inactivation of spores and vegetative cells of Bacillus subtilis,and Geobacillus stearothermophilus,by pulsed light[J].Innovative Food Science&Emerging Technologies,2015,28:52-58.
[27]叶磊,郜海燕,周拥军,等.脉冲强光技术在鲜切果蔬保鲜加工中应用研究进展[J].核农学报,2014,28(10):1880-1884.
[28]Woodling S E,Moraru C I.Effect of spectral range in surface inactivation of Listeria innocua using broad-spectrum pulsed light[J].Journal of Food Protection,2007,70(4):909.
[29]Wang T,Macgregor S J,Anderson J G,et al.Pulsed ultraviolet inactivation spectrum of Escherichia coli[J].Water Research,2005,39(13):2921.
[30]Levy C,Aubert X,Lacour B,et al.Relevant factors affecting microbial surface decontamination by pulsed light[J].International Journal of Food Microbiology,2012,152(3):168-174.
[31]Ramos-Villarroelabcc A Y.Influence of spectral distribution on bacterial inactivation and quality changes of fresh-cut watermelon treated with intense light pulses[J].Postharvest Biology&Technology,2012,69(2):32-39.
[32]李蕴.脉冲强光杀菌技术及其在食品中应用的研究[J].科技展望,2017(16):149
[33]赵越.鲜切油麦菜、白菜脉冲强光与气调包装联合保鲜研究[D].沈阳:沈阳农业大学,2016.
[34]Izquier A,Gómez-López V M.Modeling the pulsed ligh inactivation of microorganisms naturally occurring on vegetable substrates[J].Food Microbiology,2011,28(6):1170.
[35]Pataro G,Sinik M,Capitoli M M,et al.The influence of pos-harvest UV-C and pulsed light treatments on quality and antioxidant properties of tomato fruits during storage[J].Innovative Food Science&Emerging Technologies,2015,30(1):103-111.
[36]Lopes M M D A,Silva E O,Canuto K M,et al.Low fluence pulsed light enhanced phytochemical content and antioxidan potential of‘Tommy Atkins’mango peel and pulp[J].Innovative Food Science&Emerging Technologies,2016,33:216-224.
[37]Kramer B,Wunderlich J,Muranyi P.Pulsed ligh decontamination of endive salad and mung bean sprouts and impact on color and respiration activity[J].Journal of Food Protection,2015,78(2):340.
[38]Ignat A,Manzocco L,Maifreni M,et al.Surface decontamination of fresh-cut apple by pulsed light:Effects on structure,colour and sensory properties[J].Postharvest Biology&Technology,2014,91(5):122-127.
[39]Ozer N P,Demirci A.Inactivation of Escherichia coli,O157∶H7 and Listeria monocytogenes,inoculated on raw salmon fillets by pulsed UV-light treatment[J].International Journal of Food Science&Technology,2006,41(4):354-360.
[40]Haughton P N,Lyng J G,Morgan D J,et al.Efficacy of highintensity pulsed light for the microbiological decontamination of chicken,associated packaging,and contact surfaces[J].Food borne Pathogens&Disease,2011,8(1):109.
[41]Hierro E,Ganan M,Barroso E,et al.Pulsed light treatment for the inactivation of selected pathogens and the shelf-life extension of beef and tuna carpaccio[J].International Journal of Food Microbiology,2012,158(1):42.
[42]Nicorescu I,Nguyen B,Chevalier S,et al.Effects of pulsed light on the organoleptic properties and shelf-life extension of pork and salmon[J].Food Control,2014,44(44):138-145.
[43]刘娜,梁美莲,谭媛元,等.脉冲强光与紫外协同延长切片腌腊肉货架期的工艺优化[J].肉类研究,2017,31(7):16-21.
[44]Heinrich V,Zunabovic M,Petschnig A,et al.Previous homologous and heterologous stress exposure induces tolerance development to pulsed light in Listeria monocytogenes[J].Frontiers in Microbiology,2016,7:1-14.
[45]Artíguez M L,Mara1ón I M D.Improved process for decontamination of whey by a continuous flow-through pulsed light system[J].Food Control,2015,47:599-605.
[46]王勃,刘昕,马涛,等.响应面法优化脉冲强光对面包表面细菌的杀菌工艺[J].食品科学,2014,35(18):74-77.
[47]黄丽金,朱建宏,袁勇军.真空包装年糕腐败菌分离、鉴定及脉冲强光灭活效果初探[J].食品科技,2015(4):370-374.