肉桂醛的抑菌机理及其在食品行业中的应用研究进展
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摘要
肉桂醛是一种天然来源、广谱高效、安全无毒的食品防腐剂,具有广泛的应用范围和良好的发展前景。本文通过总结国内外大量文献,从细胞水平分析了肉桂醛的抑菌作用和机理,从"单一应用于食品、协同应用于食品、应用于新型食品包装材料"三个方面探讨了肉桂醛在肉制品、水果和蔬菜、以及牛奶、果汁饮料等食品中的最新研究进展;肉桂醛与其他天然抑菌成分在食品中的协同效应;同时也总结了肉桂醛在开发新型食品包装材料中的创新应用,最后分析了目前肉桂醛的研究现状和未来发展方向,为天然防腐剂的研究开发、推广应用及保障食品安全等方面提供参考。
Cinnamaldehyde is a kind of food preservative with the advantages of natural origin,broad spectrum,high efficiency,safety and non-toxic. Based on the comprehensive analysis of many domestic and overseas literatures,the bacteriostatic action and mechanism of cinnamaldehyde were revealed from cellular level. The content of applied research was discussed from three aspects as single application in food,synergistic application in food and application in new food packaging materials,namely,the applications of cinnamaldehyde in meat products,fruit,vegetable,milk,and fruit juice etc. were summarized in detail. The application of cinnamaldehyde in developing new food packaging materials was also analyzed. Furthermore,the combined utilization and synergistic effect of cinnamaldehyde and other natural bacteriostatic agents were also discussed. Finally,the existing problems and future research directions in the development and application of cinnamaldehyde were proposed. The review would help to provide references for the development,popularization and application of natural preservatives,and contribute to ensuring food safety.
Cinnamaldehyde is a kind of food preservative with the advantages of natural origin,broad spectrum,high efficiency,safety and non-toxic. Based on the comprehensive analysis of many domestic and overseas literatures,the bacteriostatic action and mechanism of cinnamaldehyde were revealed from cellular level. The content of applied research was discussed from three aspects as single application in food,synergistic application in food and application in new food packaging materials,namely,the applications of cinnamaldehyde in meat products,fruit,vegetable,milk,and fruit juice etc. were summarized in detail. The application of cinnamaldehyde in developing new food packaging materials was also analyzed. Furthermore,the combined utilization and synergistic effect of cinnamaldehyde and other natural bacteriostatic agents were also discussed. Finally,the existing problems and future research directions in the development and application of cinnamaldehyde were proposed. The review would help to provide references for the development,popularization and application of natural preservatives,and contribute to ensuring food safety.
引文
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