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Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products
International Journal of Food Microbiology ( IF 5.4 ) Pub Date : 2020-11-10 , DOI: 10.1016/j.ijfoodmicro.2020.108966
Mirian Pateiro , Paulo E.S. Munekata , Anderson S. Sant'Ana , Rubén Domínguez , David Rodríguez-Lázaro , José M. Lorenzo

Meat and meat products are perishable products that require the use additives to prevent the spoilage by foodborne microorganisms and pathogenic bacteria. Current trends for products without synthetic preservatives have led to the search for new sources of antimicrobial compounds. Essential oils (EOs), which has been used since ancient times, meet these goals since their effectiveness as antimicrobial agents in meat and meat products have been demonstrated. Cinnamon, clove, coriander, oregano, rosemary, sage, thyme, among others, have shown a greater potential to control and inhibit the growth of microorganisms. Although EOs are natural products, their quality must be evaluated before being used, allowing to grant the Generally Recognized as Safe (GRAS) classification.

The bioactive compounds (BAC) present in their composition are linked to their activity, being the concentration and the quality of these compounds very important characteristics. Therefore, a single mechanism of action cannot be attributed to them. Extraction technique plays an important role, which has led to improve conventional techniques in favour of green emerging technologies that allow to preserve better target bioactive components, operating at lower temperatures and avoiding as much as possible the use of solvents, with more sustainable processing and reduced energy use and environmental pollution. Once extracted, these compounds display greater inhibition of gram-positive than gram-negative bacteria. Membrane disruption is the main mechanism of action involved.

Their intense characteristics and the possible interaction with meat components make that their application combined with other EOs, encapsulated and being part of active film, increase their bioactivity without modifying the quality of the final product.



中文翻译:

精油作为抗微生物剂在肉制品中的变质和病原微生物的应用

肉和肉类产品是易腐产品,需要使用添加剂来防止食源性微生物和病原菌损坏。没有合成防腐剂的产品的当前趋势导致寻找新的抗菌化合物来源。自古以来就使用的香精油(EOs)达到了这些目标,因为已经证明了它们在肉类和肉类产品中作为抗菌剂的有效性。肉桂,丁香,香菜,牛至,迷迭香,鼠尾草,百里香等已显示出更大的潜力来控制和抑制微生物的生长。尽管EO是天然产品,但在使用前必须对其质量进行评估,以允许授予“一般公认安全”(GRAS)分类。

存在于其组成中的生物活性化合物(BAC)与它们的活性相关,这是这些化合物的浓度和质量非常重要的特征。因此,不能将单一的作用机制归因于它们。提取技术起着重要作用,从而导致改进了传统技术,而采用了绿色新兴技术,这些技术可以保留更好的目标生物活性成分,在较低的温度下运行,并尽可能避免使用溶剂,从而实现更可持续的处理并减少能源使用和环境污染。提取后,这些化合物对革兰氏阳性菌的抑制作用要大于革兰氏阴性菌。膜破坏是涉及的主要作用机制。

它们的强烈特性以及与肉类成分的可能相互作用使得它们与其他EO结合使用,被封装并成为活性膜的一部分,可以提高其生物活性,而不会改变最终产品的质量。

更新日期:2020-11-15
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