蜂胶在食品保鲜中的保鲜机理及应用研究进展

Research Progress on Preservation Mechanism and Application of Proplis in Food Preservation

摘要:

随着生活水平的提高，人们对食品品质提出更高要求，开始关注食品保鲜剂、食品保鲜包装的安全性。蜂胶是蜜蜂采集树脂类物质加工形成的一种天然胶状固体物质，富含多种活性成分，具有抑菌、抗氧化等功能，被认为是一种理想的食品保鲜剂，在食品保鲜领域具有广阔的应用前景。蜂胶具有苦味和芳香味，作为食品添加剂使用时，会受到浓度和剂量限制。近年来，为提高食品中蜂胶的利用率，将蜂胶与微胶囊、薄膜铸造等技术结合，扩展了蜂胶在食品保鲜上的应用方式。本文简述了蜂胶的分类、化学成分及理化性质，综述了蜂胶的抑菌机制、抗氧化机制及良好的成膜性，总结了国内外蜂胶在食品保鲜领域中的应用进展，以期为促进蜂胶在食品保鲜行业的实际应用提供理论和技术支持。

Abstract:

With improving living standards, people have greater expectations of food quality. The safety of food preservatives and food preservation packaging is highly valued. Propolis is a natural gelatinous solid substance formed by bees collecting and processing resin materials. It is rich in various active ingredients and has functions such as antibacterial and antioxidant. It is considered an ideal food preservative with broad application prospects in food preservation. Propolis has a bitter taste and aromatic aroma, and its use as a food additive is limited by concentration and dosage. In recent years, to improve the utilization rate of propolis in food, the combination of propolis with microcapsules, film casting, and other technologies has expanded the application of propolis in food preservation. This study explains in detail the classification, chemical composition, and physicochemical properties of propolis. The antibacterial mechanism, antioxidant mechanism, and good film-forming properties of propolis were reviewed, and the progress of propolis application in food preservation at home and abroad was summarized. To provide theoretical and technical support for promoting the practical application of propolis in the food preservation industry.