期刊
TRENDS IN FOOD SCIENCE & TECHNOLOGY
卷 92, 期 -, 页码 22-32出版社
ELSEVIER SCIENCE LONDON
DOI: 10.1016/j.tifs.2019.08.005
关键词
Essential oils; Antimicrobial agents; Food packaging; Food preservation; Controlled release
资金
- National Key Technology R&D Program in the 13th Five Year Plan of China [2018YFC1602300]
- Postgraduate Research & Practice Innovation Program of Jiangsu Provence [KYCX18_1766]
- Natural Science Foundation of Jiangsu Province [BK20171139]
- Yangtze River Delta Project of Shanghai [18395810200]
- Forestry science and technology innovation and extension project of Jiangsu Province [LYKJ [2017] 26]
- National first-class discipline program of Food Science and Technology [JUFSTR20180509]
- Science and technology project of Jiangsu Bureau of Quality and Technical Supervision [KJ175923, KJ185646]
- Science and Technology Plan of Changzhou City [CE20172002]
Background: Aromatic essential oils (EO) are important plant extracts that have attracted great interest for their various biological activities and their potential to replace chemical preservatives in the field of food preservation. Moreover, the volatility of EOs has further expanded their applications in antibacterial packaging (AP) systems. Scope and approach: This review focuses on the contributions of EOs to food packaging by (1) introducing the antibacterial activity of EOs; (2) summarizing the implementation of EO-APs; (3) analyzing the applications of EO-APs in food preservation; and (4) assessing the safety of EOs. Key findings and conclusions: Understanding the different combinations of EOs and food packaging will help improve the effectiveness of EO-APs in food preservation and better target their use, which will promote their application in food systems. By combining them with packaging materials, the adverse flavor of EOs can be reduced and their action time prolonged, which will greatly improve their effective utilization rate in food preservation.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据