植物精油微胶囊在食品保鲜中的应用研究进展

Research Progress on the Application of Plant Essential Oil Microcapsules in Food Preservation

摘要:

食品在运输和储存期间容易受到病原菌的污染影响食品品质，进而威胁人体健康。因此，开发安全高效的天然保鲜剂是当前保鲜食品的重要研究方向之一。植物精油的天然抗菌性和抗氧化活性使其在食品保鲜方面有着广泛的应用前景，而微胶囊技术能够改善精油气味，保持其化学稳定性，减少氧化挥发，且具有缓释作用，可以更好地发挥食品保鲜的效能。本文综述了植物精油微胶囊的制备材料、制备方法、保鲜机理、释放机理及其在果蔬、肉制品等食品中的保鲜应用，以期为植物精油微胶囊在食品保鲜方面进一步的研究和应用提供参考

Abstract:

Pathogenic bacteria can contaminate food during transportation and storage, lowering food quality and endangering human health. Therefore, the development of safe and effective natural preservatives is one of the important research directions for food preservation at present. Plant essential oils are promising for food preservation due to their inherent antibacterial and antioxidant properties, and microencapsulation technology can enhance the aroma of essential oils, maintain their chemical stability, lessen oxidative volatilization, and have a slow-release effect, which can improve the efficiency of food preservation. This paper reviews the preparation materials, preparation methods, preservation mechanism, and release mechanism of plant essential oil microcapsules and their application in the preservation of fruits, vegetables, meat products, and other food products, to provide a reference for further research and application of plant essential oil microcapsules in food preservation.