Journal of Nuclear Agricultural Sciences ›› 2021, Vol. 35 ›› Issue (8): 1875-1882.DOI: 10.11869/j.issn.100-8551.2021.08.1875

• IFood Irradiation·Food Science • Previous Articles     Next Articles

Antibacterial Activity, Mechanism and Application of Plant-Derived Natural Products in Food Preservation

XING Min1, FEI Peng1, GUO Ling2, KANG Huaibin1,*   

  1. 1College of Food and Biological Engineering, Henan University of Science and Technology, Luoyang, Henan 471023;
    2Key Laboratory of Dairy Science,Ministry of Education Food Science College,Northeast Agricultural University, Harbin, Heilongjiang 150030
  • Received:2020-04-24 Revised:2020-07-14 Online:2021-08-10 Published:2021-06-11


邢敏1, 费鹏1, 郭鸰2, 康怀彬1,*   

  1. 1河南科技大学食品与生物工程学院,河南 洛阳 471023;
    2东北农业大学食品学院乳品科学教育部重点实验室,黑龙江 哈尔滨 150030
  • 通讯作者: *康怀彬,男,教授,主要从事肉类研究。
  • 作者简介:邢敏,女,主要从事天然产物抑菌研究。
  • 基金资助:

Abstract: Food safety problems caused by food-borne pathogens seriously threaten the public health, which have caused widespread concern. Therefore, how to safety and effectively inhibit the growth of pathogenic bacteria in food has become a research hotspot in the food field. Current researched show that plant-derived natural products have wide sources, which possess broad antibacterial spectrum and less side effects than chemical preservatives, and can be used as natural preservatives in food. This article reviewed the antibacterial activity, mechanism and application in food preservation of plant-derived natural products, in order to provide theoretical basis for reducing food-borne pathogen contamination in food.

Key words: plant-derived natural products, antibacterial activity, antibacterial mechanism, application

摘要: 食源性致病菌引起的食品安全问题严重威胁着人们的身体健康,已经广泛引起人们的关注,因而如何安全有效地抑制食品中致病菌的生长成为食品领域中的研究热点。研究表明,植物源天然产物具有来源广泛、抑菌谱广、与化学防腐剂相比副作用小等特点,可作为一种天然防腐剂运用于食品中。本文综述了植物源天然产物对食源性致病菌的抑菌活性、机理以及在食品保藏中的应用,以期为减少食源性致病菌对食品的污染提供理论依据。

关键词: 植物源天然产物, 抑菌活性, 抑菌机理, 应用