Activity and safety evaluation of natural preservatives

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2024-05-29 DOI:10.1016/j.foodres.2024.114548

Huiying Dong , Yang Xu , Qingqing Zhang , Hua Li , Lixia Chen

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Abstract

Synthetic preservatives are widely used in the food industry to control spoilage and growth of pathogenic microorganisms, inhibit lipid oxidation processes and extend the shelf life of food. However, synthetic preservatives have some side effects that can lead to poisoning, cancer and other degenerative diseases. With the improvement of living standards, people are developing safer natural preservatives to replace synthetic preservatives, including plant derived preservatives (polyphenols, essential oils, flavonoids), animal derived preservatives (lysozyme, antimicrobial peptide, chitosan) and microorganism derived preservatives (nisin, natamycin, ε-polylysine, phage). These natural preservatives exert antibacterial effects by disrupting microbial cell wall/membrane structures, interfering with DNA/RNA replication and transcription, and affecting protein synthesis and metabolism. This review summarizes the natural bioactive compounds (polyphenols, flavonoids and terpenoids, etc.) in these preservatives, their antioxidant and antibacterial activities, and safety evaluation in various products.

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天然防腐剂的活性和安全性评估

食品工业广泛使用合成防腐剂来控制腐败和病原微生物的生长，抑制脂质氧化过程，延长食品的保质期。然而，合成防腐剂有一定的副作用，可能导致中毒、癌症和其他变性疾病。随着生活水平的提高，人们正在开发更安全的天然防腐剂来替代合成防腐剂，包括植物提取的防腐剂（多酚、精油、类黄酮）、动物提取的防腐剂（溶菌酶、抗菌肽、壳聚糖）和微生物提取的防腐剂（尼欣、纳他霉素、ε-聚赖氨酸、噬菌体）。这些天然防腐剂通过破坏微生物细胞壁/膜结构、干扰 DNA/RNA 复制和转录以及影响蛋白质合成和新陈代谢来发挥抗菌作用。本综述概述了这些防腐剂中的天然生物活性化合物（多酚、类黄酮和萜类化合物等）、其抗氧化和抗菌活性以及在各种产品中的安全性评估。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.