鲜切果蔬抗菌物质与抗菌包装应用研究进展
|
摘要
针对鲜切果蔬易出现腐败微生物和食源性致病菌生长繁殖的问题,文章综述了鲜切果蔬抗菌包装应用研究进展,分析了果蔬中存在的腐败微生物和致病菌,介绍了3大类用于鲜切果蔬包装中的抗菌物质(有机抗菌剂、无机抗菌剂和天然抗菌剂),并详细总结了3种抗菌包装的形式(抗菌涂层包装、抗菌薄膜包装和抗菌小袋包装)及其释放机制。鲜切果蔬抗菌包装与其他保鲜手段联用,将产生巨大的应用价值,抗菌包装也将朝着更加绿色、安全的方向发展。
In view of the problem that fresh-cut fruits and vegetables are prone to proliferate spoilage microbes and food borne pathogens,this paper reviewed the application of antibacterial packaging in fresh-cut fruits and vegetables. Firstly,the spoilage microbes and food borne pathogens in fruits and vegetables were discussed,followed by discussing three types of antibacterial substances,including organic,inorganic,and natural antibacterial agents. Besides,three types of antibacterial packaging were elaborated,including antibacterial coating,antibacterial film,and antibacterial bags. Additionally,the releasing mechanisms of these three packaging were reviewed. In the future,antibacterial packaging combined with other preservation methods will have a huge application value,and antibacterial packaging for fresh-cut fruits and vegetables will also become greener and safer.
In view of the problem that fresh-cut fruits and vegetables are prone to proliferate spoilage microbes and food borne pathogens,this paper reviewed the application of antibacterial packaging in fresh-cut fruits and vegetables. Firstly,the spoilage microbes and food borne pathogens in fruits and vegetables were discussed,followed by discussing three types of antibacterial substances,including organic,inorganic,and natural antibacterial agents. Besides,three types of antibacterial packaging were elaborated,including antibacterial coating,antibacterial film,and antibacterial bags. Additionally,the releasing mechanisms of these three packaging were reviewed. In the future,antibacterial packaging combined with other preservation methods will have a huge application value,and antibacterial packaging for fresh-cut fruits and vegetables will also become greener and safer.
引文
[1] MA Liang,ZHANG Min,BHANDARI B,et al. Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables[J]. Trends in Food Science&Technology,2017,64:23-38.
[2] LEE L,ARUL J,LENCKI R,et al. A review on modified atmosphere packaging and preservation of fresh fruits and vegetables:Physiological basis and practical aspects— Part I[J]. Packaging Technology&Science,2010,8(6):315-331.
[3] BIBEKRAY,ARUNBHUNIA.基础食品微生物学[M].北京:中国轻工业出版社,2014.
[4] KUORWEL K K,CRAN M J,SONNEVELD K,et al. Migration of antimicrobial agents from starch-based films into a food simulant[J]. LWT-Food Science and Technology,2013,50(2):432-438.
[5] AMRUTHA B,SUNDAR K,SHETTY P H. Spice oil nanoemulsions:Potential natural inhibitors against pathogenic E. coli and Salmonella spp. from fresh fruits and vegetables[J]. LWT-Food Science and Technology,2017,79:152-159.
[6] VANDAMM J P,LI D,HARRIS L J,et al. Fate of Escherichia coli O157:H7,Listeria monocytogenes,and Salmonella on fresh-cut celery[J]. Food Microbiology,2013,34(1):151-157.
[7] STRAWN L K,DANYLUK M D. Fate of Escherichia coli O157:H7 and Salmonella spp. on fresh and frozen cut mangoes and papayas[J]. International Journal of Food Microbiology,2010,138(1):78-84.
[8] FRANCIS G A,O'BEIRNE D. Isolation and pulsed-field gel electrophoresis typing of Listeria monocytogenes from modified atmosphere packaged fresh-cut vegetables collected in Ireland[J]. Journal of Food Protection,2006,69(10):2 524-2 528.
[9] DURAN M,ADAY M S,ZORBA N N D,et al. Potential of antimicrobial active packaging ‘containing natamycin,nisin,pomegranate and grape seed extract in chitosan coating’to extend shelf life of fresh strawberry[J]. Food&Bioproducts Processing,2016,98:354-363.
[10] MUNTEANU B S,AYTAC Z,PRICOPE G M,et al.Polylactic acid(PLA)/Silver-NP/Vitamin E bionanocomposite electrospun nanofibers with antibacterial and antioxidant activity[J]. Journal of Nanoparticle Research,2014,16(10):2 643.
[11] ZHANG Xiaodong,XIAO Gang,WANG Yaoqiang,et al.Preparation of chitosan-TiO2composite film with efficient antimicrobial activities under visible light for food packaging applications[J]. Carbohydrate Polymers,2017,169:101-107.
[12] CUI Haiying,YUAN Lu,LI Wei,et al. Edible film incorporated with chitosan and Artemisia annua oil nanoliposomes for inactivation of Escherichia coli O157:H7 on cherry tomato[J]. International Journal of Food Science&Technology,2016,52(3):687-698.
[13] BODAGHI H,MOSTOFI Y,OROMIEHIE A,et al. Evaluation of the photocatalytic antimicrobial effects of a Ti O2nanocomposite food packaging film by invitro and invivo tests[J]. LWT-Food Science and Technology,2013,50(2):702-706.
[14] BUSLOVICH A,HOREV B,RODOV V,et al. One-step surface grafting of organic nanoparticles:in situ deposition of antimicrobial agents vanillin and chitosan on polyethylene packaging films[J]. Journal of Materials Chemistry B,2017,5(14):2 655-2 661.
[15] BARBOSA A A,HG S D A,MATOS P N,et al. Effects of nisin-incorporated films on the microbiological and physicochemical quality of minimally processed mangoes[J]. International Journal of Food Microbiology,2013,164(2/3):135-140.
[16] CHANG Y,CHOI I,CHO A R,et al. Reduction of Dickeya chrysanthemi on fresh-cut iceberg lettuce using antimicrobial sachet containing microencapsulated oregano essential oil[J]. LWT-Food Science and Technology,2017,82:361-368.
[17] PIERCEY M J,MAZZANTI G,BUDGE S M,et al. Antimicrobial activity of cyclodextrin entrapped allyl isothiocyanate in a model system and packaged fresh-cut onions[J]. Food Microbiology,2012,30(1):213-218.
[18] SEVERINO R,FERRARI G,VU K D,et al. Antimicrobial effects of modified chitosan based coating containing nanoemulsion of essential oils,modified atmosphere packaging and gamma irradiation against Escherichia coli O157:H7 and Salmonella typhimurium on green beans[J]. Food Control,2015,50:215-222.
[19] JIANG Tianjia,FENG Lifang,WANG Yanbo. Effect of alginate/nano-Ag coating on microbial and physicochemical characteristics of shiitake mushroom(Lentinus edodes)during cold storage[J]. Food Chemistry,2013,141(2):954-960.
[20] NASIRI M,BARZEGAR M,SAHARI M A,et al. Tragacanth gum containing Zataria multiflora Boiss. essential oil as a natural preservative for storage of button mushrooms(Agaricus bisporus)[J]. Food Hydrocolloids,2017,72:202-209.
[21] ALVAREZ M V,PONCE A G,MOREIRA M D R. Antimicrobial efficiency of chitosan coating enriched with bioactive compounds to improve the safety of fresh cut broccoli[J]. LWT-Food Science and Technology,2013,50(1):78-87.
[22] SINGH M,SAHARREN T,SINGH M,et al. Investigation of cellulosic packets impregnated with silver nanoparticles for enhancing shelf-life of vegetables[J]. LWTFood Science and Technology,2017,86:116-122.
[23] ZAHI M R,EL H M,LIANG Hao,et al. Enhancing the antimicrobial activity of d-limonene nanoemulsion with the inclusion ofε-polylysine[J]. Food Chemistry,2017,221:18-23.
[24]范林林,赵文静,赵丹,等.柠檬酸处理对鲜切苹果的保鲜效果[J].食品科学,2014,35(18):230-235.
[25] KAEWVILAI A,TANATHAKORN R,LAOBUTHEE A,et al. Electroless copper plating on nano-silver activated glass substrate:A single-step activation[J]. Surface&Coatings Technology,2017,319:260-266.
[26]陈中杭,高珊珊,李振涛,等.纳米改性Zn O/纤维素膜对鲜切西兰花的保鲜包装研究[J].中国印刷与包装研究,2014,6(4):112-116.
[27] AVELLA M,BONADIES E,MARTUSCELLI E,et al.European current standardization for plastic packaging recoverable through composting and biodegradation[J].Polymer Testing,2001,20(5):517-521.
[28]钱昆,周涛.复配香辛料醇提液对鲜切莴笋保鲜的研究[J].食品工业科技,2007(4):204-206.
[29] KARAG ZL N,ERG N L B,OZCAN D. Determination of antimicrobial effect of mint and basil essential oils on survival of E. coli O157:H7 and S. typhimurium in fresh-cut lettuce and purslane[J]. Food Control,2011,22(12):1 851-1 855.
[30] TASTANO,PATARO G,DONS F,et al. Decontamination of fresh-cut cucumber slices by a combination of a modified chitosan coating containing carvacrol nanoemulsions and pulsed light[J]. International Journal of Food Microbiology,2017,260:75-80.
[31] RIZZO V,AMOROSO L,LICCIARDELLO F,et al. The effect of sous vide packaging with rosemary essential oil on storage quality of fresh-cut potato[J]. LWT-Food Science and Technology,2018,94:111-118.
[32] AZARAKHSH N,OSMAN A,GHAZALI H M,et al.Lemongrass essential oil incorporated into alginate-based edible coating for shelf-life extension and quality retention of fresh-cut pineapple[J]. Postharvest Biology&Technology,2014,88(88):1-7.
[33] SALVIA-TRUJILLO L, ROJAS-GRA M A, SOLIVAFORTUNY R,et al. Use of antimicrobial nanoemulsions as edible coatings:Impact on safety and quality attributes of fresh-cut Fuji apples[J]. Postharvest Biology&Technology,2015,105:8-16.
[34] GONZ LEZ A,ALVAREZ IGARZABAL C I. Soy proteinpoly(lactic acid)bilayer films as biodegradable material for active food packaging[J]. Food Hydrocolloids,2013,33(2):289-296.
[35]王娟,陈平生,孟祥春.复合涂膜结合紫外处理对鲜切木瓜冷藏品质的影响[J].农业工程学报,2012,28(2):273-278.
[36] CIOLACU L,NICOLAU A I,HOORFAR J. 17-Edible coatings for fresh and minimally processed fruits and vegetables[M]. Cambridge:Woodhead Publish, 2014:233-244.
[37] CAMPANIELLO D,BEVILACQUA A,SINIGAGLIA M,et al. Chitosan:Antimicrobial activity and potential applications for preserving minimally processed strawberries[J]. Food Microbiology,2008,25(8):992-1 000.
[38]王建清,刘光发,金政伟,等.百里香精油的抑菌作用及其对鲜切冬瓜的保鲜效果[J].包装工程,2009,30(10):1-4.
[39]邓雯瑾,蒋汶龙,陈安均,等.百里香精油抗菌涂层包装对鲜切生菜货架期内理化品质及微生物的影响[J].食品与发酵工业,2016,42(7):247-253.
[40] YAO Zhicheng,CHANG Mingwei,AHMAD Z,et al.Encapsulation of rose hip seed oil into fibrous zein films for ambient and on demand food preservation via coaxial electrospinning[J]. Journal of Food Engineering,2016,191:115-123.
[41] APPENDINI P,HOTCHKISS J H. Surface modification of poly(styrene)by the attachment of an antimicrobial peptide[J]. Journal of Applied Polymer Science,2010,81(3):609-616.
[42] ALOUI H,KHWALDIA K. Natural antimicrobial edible coatings for microbial safety and food quality enhancement[J]. Comprehensive Reviews in Food Science and Food Safety,2016,15(6):1 080-1 103.
[43] PRAKASH B,KUJUR A,YADAV A,et al. Nanoencapsulation:An efficient technology to boost the antimicrobial potential of plant essential oils in food system[J]. Food Control,2018,89:1-11.
[44]彭晓辉,周加彦,高翠玲,等.包装材料中纳米颗粒生态毒理性及迁移进展研究[J].中国标准化,2018(4):251-256.
[2] LEE L,ARUL J,LENCKI R,et al. A review on modified atmosphere packaging and preservation of fresh fruits and vegetables:Physiological basis and practical aspects— Part I[J]. Packaging Technology&Science,2010,8(6):315-331.
[3] BIBEKRAY,ARUNBHUNIA.基础食品微生物学[M].北京:中国轻工业出版社,2014.
[4] KUORWEL K K,CRAN M J,SONNEVELD K,et al. Migration of antimicrobial agents from starch-based films into a food simulant[J]. LWT-Food Science and Technology,2013,50(2):432-438.
[5] AMRUTHA B,SUNDAR K,SHETTY P H. Spice oil nanoemulsions:Potential natural inhibitors against pathogenic E. coli and Salmonella spp. from fresh fruits and vegetables[J]. LWT-Food Science and Technology,2017,79:152-159.
[6] VANDAMM J P,LI D,HARRIS L J,et al. Fate of Escherichia coli O157:H7,Listeria monocytogenes,and Salmonella on fresh-cut celery[J]. Food Microbiology,2013,34(1):151-157.
[7] STRAWN L K,DANYLUK M D. Fate of Escherichia coli O157:H7 and Salmonella spp. on fresh and frozen cut mangoes and papayas[J]. International Journal of Food Microbiology,2010,138(1):78-84.
[8] FRANCIS G A,O'BEIRNE D. Isolation and pulsed-field gel electrophoresis typing of Listeria monocytogenes from modified atmosphere packaged fresh-cut vegetables collected in Ireland[J]. Journal of Food Protection,2006,69(10):2 524-2 528.
[9] DURAN M,ADAY M S,ZORBA N N D,et al. Potential of antimicrobial active packaging ‘containing natamycin,nisin,pomegranate and grape seed extract in chitosan coating’to extend shelf life of fresh strawberry[J]. Food&Bioproducts Processing,2016,98:354-363.
[10] MUNTEANU B S,AYTAC Z,PRICOPE G M,et al.Polylactic acid(PLA)/Silver-NP/Vitamin E bionanocomposite electrospun nanofibers with antibacterial and antioxidant activity[J]. Journal of Nanoparticle Research,2014,16(10):2 643.
[11] ZHANG Xiaodong,XIAO Gang,WANG Yaoqiang,et al.Preparation of chitosan-TiO2composite film with efficient antimicrobial activities under visible light for food packaging applications[J]. Carbohydrate Polymers,2017,169:101-107.
[12] CUI Haiying,YUAN Lu,LI Wei,et al. Edible film incorporated with chitosan and Artemisia annua oil nanoliposomes for inactivation of Escherichia coli O157:H7 on cherry tomato[J]. International Journal of Food Science&Technology,2016,52(3):687-698.
[13] BODAGHI H,MOSTOFI Y,OROMIEHIE A,et al. Evaluation of the photocatalytic antimicrobial effects of a Ti O2nanocomposite food packaging film by invitro and invivo tests[J]. LWT-Food Science and Technology,2013,50(2):702-706.
[14] BUSLOVICH A,HOREV B,RODOV V,et al. One-step surface grafting of organic nanoparticles:in situ deposition of antimicrobial agents vanillin and chitosan on polyethylene packaging films[J]. Journal of Materials Chemistry B,2017,5(14):2 655-2 661.
[15] BARBOSA A A,HG S D A,MATOS P N,et al. Effects of nisin-incorporated films on the microbiological and physicochemical quality of minimally processed mangoes[J]. International Journal of Food Microbiology,2013,164(2/3):135-140.
[16] CHANG Y,CHOI I,CHO A R,et al. Reduction of Dickeya chrysanthemi on fresh-cut iceberg lettuce using antimicrobial sachet containing microencapsulated oregano essential oil[J]. LWT-Food Science and Technology,2017,82:361-368.
[17] PIERCEY M J,MAZZANTI G,BUDGE S M,et al. Antimicrobial activity of cyclodextrin entrapped allyl isothiocyanate in a model system and packaged fresh-cut onions[J]. Food Microbiology,2012,30(1):213-218.
[18] SEVERINO R,FERRARI G,VU K D,et al. Antimicrobial effects of modified chitosan based coating containing nanoemulsion of essential oils,modified atmosphere packaging and gamma irradiation against Escherichia coli O157:H7 and Salmonella typhimurium on green beans[J]. Food Control,2015,50:215-222.
[19] JIANG Tianjia,FENG Lifang,WANG Yanbo. Effect of alginate/nano-Ag coating on microbial and physicochemical characteristics of shiitake mushroom(Lentinus edodes)during cold storage[J]. Food Chemistry,2013,141(2):954-960.
[20] NASIRI M,BARZEGAR M,SAHARI M A,et al. Tragacanth gum containing Zataria multiflora Boiss. essential oil as a natural preservative for storage of button mushrooms(Agaricus bisporus)[J]. Food Hydrocolloids,2017,72:202-209.
[21] ALVAREZ M V,PONCE A G,MOREIRA M D R. Antimicrobial efficiency of chitosan coating enriched with bioactive compounds to improve the safety of fresh cut broccoli[J]. LWT-Food Science and Technology,2013,50(1):78-87.
[22] SINGH M,SAHARREN T,SINGH M,et al. Investigation of cellulosic packets impregnated with silver nanoparticles for enhancing shelf-life of vegetables[J]. LWTFood Science and Technology,2017,86:116-122.
[23] ZAHI M R,EL H M,LIANG Hao,et al. Enhancing the antimicrobial activity of d-limonene nanoemulsion with the inclusion ofε-polylysine[J]. Food Chemistry,2017,221:18-23.
[24]范林林,赵文静,赵丹,等.柠檬酸处理对鲜切苹果的保鲜效果[J].食品科学,2014,35(18):230-235.
[25] KAEWVILAI A,TANATHAKORN R,LAOBUTHEE A,et al. Electroless copper plating on nano-silver activated glass substrate:A single-step activation[J]. Surface&Coatings Technology,2017,319:260-266.
[26]陈中杭,高珊珊,李振涛,等.纳米改性Zn O/纤维素膜对鲜切西兰花的保鲜包装研究[J].中国印刷与包装研究,2014,6(4):112-116.
[27] AVELLA M,BONADIES E,MARTUSCELLI E,et al.European current standardization for plastic packaging recoverable through composting and biodegradation[J].Polymer Testing,2001,20(5):517-521.
[28]钱昆,周涛.复配香辛料醇提液对鲜切莴笋保鲜的研究[J].食品工业科技,2007(4):204-206.
[29] KARAG ZL N,ERG N L B,OZCAN D. Determination of antimicrobial effect of mint and basil essential oils on survival of E. coli O157:H7 and S. typhimurium in fresh-cut lettuce and purslane[J]. Food Control,2011,22(12):1 851-1 855.
[30] TASTANO,PATARO G,DONS F,et al. Decontamination of fresh-cut cucumber slices by a combination of a modified chitosan coating containing carvacrol nanoemulsions and pulsed light[J]. International Journal of Food Microbiology,2017,260:75-80.
[31] RIZZO V,AMOROSO L,LICCIARDELLO F,et al. The effect of sous vide packaging with rosemary essential oil on storage quality of fresh-cut potato[J]. LWT-Food Science and Technology,2018,94:111-118.
[32] AZARAKHSH N,OSMAN A,GHAZALI H M,et al.Lemongrass essential oil incorporated into alginate-based edible coating for shelf-life extension and quality retention of fresh-cut pineapple[J]. Postharvest Biology&Technology,2014,88(88):1-7.
[33] SALVIA-TRUJILLO L, ROJAS-GRA M A, SOLIVAFORTUNY R,et al. Use of antimicrobial nanoemulsions as edible coatings:Impact on safety and quality attributes of fresh-cut Fuji apples[J]. Postharvest Biology&Technology,2015,105:8-16.
[34] GONZ LEZ A,ALVAREZ IGARZABAL C I. Soy proteinpoly(lactic acid)bilayer films as biodegradable material for active food packaging[J]. Food Hydrocolloids,2013,33(2):289-296.
[35]王娟,陈平生,孟祥春.复合涂膜结合紫外处理对鲜切木瓜冷藏品质的影响[J].农业工程学报,2012,28(2):273-278.
[36] CIOLACU L,NICOLAU A I,HOORFAR J. 17-Edible coatings for fresh and minimally processed fruits and vegetables[M]. Cambridge:Woodhead Publish, 2014:233-244.
[37] CAMPANIELLO D,BEVILACQUA A,SINIGAGLIA M,et al. Chitosan:Antimicrobial activity and potential applications for preserving minimally processed strawberries[J]. Food Microbiology,2008,25(8):992-1 000.
[38]王建清,刘光发,金政伟,等.百里香精油的抑菌作用及其对鲜切冬瓜的保鲜效果[J].包装工程,2009,30(10):1-4.
[39]邓雯瑾,蒋汶龙,陈安均,等.百里香精油抗菌涂层包装对鲜切生菜货架期内理化品质及微生物的影响[J].食品与发酵工业,2016,42(7):247-253.
[40] YAO Zhicheng,CHANG Mingwei,AHMAD Z,et al.Encapsulation of rose hip seed oil into fibrous zein films for ambient and on demand food preservation via coaxial electrospinning[J]. Journal of Food Engineering,2016,191:115-123.
[41] APPENDINI P,HOTCHKISS J H. Surface modification of poly(styrene)by the attachment of an antimicrobial peptide[J]. Journal of Applied Polymer Science,2010,81(3):609-616.
[42] ALOUI H,KHWALDIA K. Natural antimicrobial edible coatings for microbial safety and food quality enhancement[J]. Comprehensive Reviews in Food Science and Food Safety,2016,15(6):1 080-1 103.
[43] PRAKASH B,KUJUR A,YADAV A,et al. Nanoencapsulation:An efficient technology to boost the antimicrobial potential of plant essential oils in food system[J]. Food Control,2018,89:1-11.
[44]彭晓辉,周加彦,高翠玲,等.包装材料中纳米颗粒生态毒理性及迁移进展研究[J].中国标准化,2018(4):251-256.