摘要
精油(EOs)可作为天然抗菌剂和防腐剂用于食品工业。纳米乳剂可通过增加其在微生物生长和增殖的食物区域中的分散性,减少对产品质量属性的影响,来有效地促进精油在食品中的抗菌活性。本文重点阐述稳定的EOs纳米乳剂的配方和制备、抗菌机制及在产品中的应用。提出了EOs纳米乳剂在食品应用中存在的问题,以期为EOs纳米乳剂的研究和应用提供依据。
Essential oils（ EOs） can be used in the food industry as natural antimicrobials and preservatives. Nanoemulsions can effectively promote the antibacterial activity of essential oils in foods by increasing their dispersibility in food areas where the microorganisms grow and proliferate,reducing the impact on product quality attributes. This article focuses on the formulation and preparation of stable EOs nanoemulsions,antibacterial mechanisms and their application in products. The problems of EOs nanoemulsions in food applications were proposed in order to provide basis for the research and application of EOs nanoemulsions.
作者
秦敬如
马玉洁
Qin Jingru;Ma Yujie(College of Chemical Engineering,Qingdao Universiy of Science and Technology,Qingdao 266042,China)
出处
《山东化工》
CAS
2018年第13期48-49,共2页
Shandong Chemical Industry
基金
国家自然科学基金项目(21576145)
山东省自然科学基金项目(ZR2017MB065)
关键词
精油
纳米乳剂
食品工业
抗菌剂
机制
essential oil
nanoemulsion
food industry
antibacterial agent
mechanism
作者简介
秦敬如（1990-），女，山东菏泽人，硕士在读，研究方向：生物制药。
