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                  • EI
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                  • 食品科學與工程領域高質量科技期刊分級目錄第一方陣T1
                  • DOAJ
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                  • 北大核心期刊
                  • 中國核心學術期刊RCCSE
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                  • 中國精品科技期刊
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                  • 中國科技核心期刊CSTPCD
                  • 中國生物醫學SinoMed
                  中國精品科技期刊2020
                  郭瑋,劉苗苗,潘越,等. 植物精油納米乳液對肉源腐敗菌和致病菌的抑菌作用研究進展[J]. 食品工業科技,2023,44(18):468?475. doi: 10.13386/j.issn1002-0306.2022110175.
                  引用本文: 郭瑋,劉苗苗,潘越,等. 植物精油納米乳液對肉源腐敗菌和致病菌的抑菌作用研究進展[J]. 食品工業科技,2023,44(18):468?475. doi: 10.13386/j.issn1002-0306.2022110175.
                  GUO Wei, LIU Miaomiao, PAN Yue, et al. Antimicrobial Effect of Plant Essential Oil Nanoemulsion Against Meat Spoilage Bacteria and Pathogenic Bacteria: A Review[J]. Science and Technology of Food Industry, 2023, 44(18): 468?475. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022110175.
                  Citation: GUO Wei, LIU Miaomiao, PAN Yue, et al. Antimicrobial Effect of Plant Essential Oil Nanoemulsion Against Meat Spoilage Bacteria and Pathogenic Bacteria: A Review[J]. Science and Technology of Food Industry, 2023, 44(18): 468?475. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022110175.

                  植物精油納米乳液對肉源腐敗菌和致病菌的抑菌作用研究進展

                  Antimicrobial Effect of Plant Essential Oil Nanoemulsion Against Meat Spoilage Bacteria and Pathogenic Bacteria: A Review

                  • 摘要: 植物精油是一類天然的抑菌劑,能夠有效抑制多種肉源腐敗菌和致病菌,在肉類工業中應用前景廣泛。納米乳液作為一種納米級包埋系統,在改善精油的水溶性、穩定性和抑菌活性方面有明顯效果,目前已成為肉類防腐保鮮領域的研究熱點。因此,本文介紹了植物精油納米乳液的構建方法(乳化方式、乳化劑)、基本特性(穩定性和生物利用率),重點探討了植物精油納米乳液對肉源腐敗菌和致病菌的抑菌活性、影響因素(精油種類、乳化方式、乳化劑、乳液粒徑和微生物種類),及其通過靶向結合、持續釋放、被動運輸等提高純精油抑菌活性的內在機制,以期為植物精油納米乳液在肉制品防腐保鮮中的研究及開發利用提供理論參考。

                     

                    Abstract: Plant essential oil is a class of natural bacteriostatic agents that could effectively inhibit numerous meat spoilage and pathogenic bacteria, which has broad application prospects in the meat industry. As a nanoscale embedding system, nanoemulsion is efficient in improving the water solubility, stability and antibacterial activity of essential oil, and has become a research hotspot in the field of meat preservation. In this review, the construction methods (emulsification methods and emulsifiers), basic characteristics (stability and bioavailability) of plant essential oil nanoemulsion are introduced. The antibacterial activity and influencing factors (essential oil types, emulsification methods, emulsifiers, emulsion particle size and microbial species) of plant essential oil nanoemulsion were discussed. And the internal mechanism of plant essential oil nanoemulsion improving the antibacterial activity of pure essential oils through targeted binding, sustained release, and passive transportation were explored. The review may provide a theoretical reference for the further research, development and utilization of plant essential oil nanoemulsions in meat preservation field.

                     

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