后生物:一种提高食品保质期和质量的创新方法

IF 1 Q4 FOOD SCIENCE & TECHNOLOGY
Leila Nikravan, Setayesh Zamanpour, Seyyed Mohammad Ali Noori
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引用次数: 0

摘要

本文的目的是概述后生物制剂的抗菌和抗氧化性能,以及后生物制剂在提高食品保质期和质量方面的应用。在这篇综述论文中,根据研究目的,我们考虑并选择了谷歌Scholar、Web of Science、PubMed、Scopus和Science Direct五个电子数据库中的所有文章。发现生物防腐剂在提高食品安全性、延长食品保质期的同时,对消费者健康也有积极的促进作用。因此,使用天然抗氧化剂和抗菌剂进行保护似乎是必不可少的。后生物制剂具有无毒、保质期长、易于标准化和运输等优点,被认为是合适的抗氧化剂和抗菌药物,人们对制备含有后生物制剂的抗氧化和抗菌活性薄膜感兴趣,以延缓变质,延长易腐食品的保质期,同时不改变其感官特性。原创性/价值后生物是指由活的益生菌细胞分泌或细胞裂解后释放的所有可溶性因子。这些化合物包括酶、多肽、多糖、有机酸、磷壁酸和细胞表面蛋白,它们的作用已被证明可以改善一些人类和动物的疾病。益生菌必须在加工、储存、分布、制备和消化系统等不利条件下生存才能发挥其保健作用,而其代谢产物(后生产物)已经很好地克服了这些不利条件,可能是益生菌的良好替代品。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Postbiotics: an innovative approach to increase shelf life and quality of foods
Purpose The purpose of this paper is to provide an overview of the antimicrobial and antioxidant properties of postbiotics and the use of postbiotics to increase the shelf life and quality of food. Design/methodology/approach In this review paper, all articles from five electronic databases containing Google Scholar, Web of Science, PubMed, Scopus and Science Direct were considered and selected according to the purpose of the study. Findings In addition to improving food safety and increasing its shelf life, natural food preservation using biological preservatives also has a positive effect on improving consumer health. As a result, protection using natural antioxidants and antimicrobial agents seems essential. Postbiotics, having favorable characteristics such as nontoxicity, long shelf life and ease of standardization and transportation, are known as suitable antioxidant and antimicrobial, and there is an interest in making antioxidant and antimicrobial active films containing postbiotics to delay spoilage, increase the shelf life of perishable foods without changing their sensory characteristics. Originality/value Postbiotic refers to all soluble factors that are either secreted from living probiotic cells or released after cell lysis. These compounds include enzymes, peptides, polysaccharides, organic acids, teichoic acids and cell surface proteins, and their effects have been proven to improve some human and animal diseases. Probiotic bacteria must survive unfavorable conditions such as processing, storage, distribution, preparation and the digestive system to exert their health-giving effects, whereas their metabolites (postbiotics) have overcome these adverse conditions well and may be a good substitute for probiotics.
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来源期刊
Nutrition & Food Science
Nutrition & Food Science FOOD SCIENCE & TECHNOLOGY-
CiteScore
2.80
自引率
8.30%
发文量
85
期刊介绍: Nutrition & Food Science* (NFS) is an international, double blind peer-reviewed journal offering accessible and comprehensive coverage of food, beverage and nutrition research. The journal draws out the practical and social applications of research, demonstrates best practice through applied research and case studies and showcases innovative or controversial practices and points of view. The journal is an invaluable resource to inform individuals, organisations and the public on modern thinking, research and attitudes to food science and nutrition. NFS welcomes empirical and applied research, viewpoint papers, conceptual and technical papers, case studies, meta-analysis studies, literature reviews and general reviews which take a scientific approach to the following topics: -Attitudes to food and nutrition -Healthy eating/ nutritional public health initiatives, policies and legislation -Clinical and community nutrition and health (including public health and multiple or complex co-morbidities) -Nutrition in different cultural and ethnic groups -Nutrition during pregnancy, lactation, childhood, and young adult years -Nutrition for adults and older people -Nutrition in the workplace -Nutrition in lower and middle income countries (incl. comparisons with higher income countries) -Food science and technology, including food processing and microbiological quality -Genetically engineered foods -Food safety / quality, including chemical, physical and microbiological analysis of how these aspects effect health or nutritional quality of foodstuffs
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