食品科学2024，Vol.45Issue(9)：293-305,13.DOI:10.7506/spkx1002-6630-20230401-001
植物精油的递送体系及其在果蔬保鲜中应用的研究进展
Research Progress on Delivery Systems of Plant Essential Oils and Applications in Fruit and Vegetable Preservation
摘要
Abstract
Plant essential oils,which can effectively extend the shelf life of fruits and vegetables,possess antioxidant,antibacterial and insect repellent properties,demonstrating them as promising natural preservatives for fruits and vegetables.However,the applications of plant essential oils in fruit and vegetable preservation are limited due to their disadvantages such as high volatility,poor stability and weak hydrophilicity,as well as strong aroma.Stable plant essential oil delivery systems that can form a barrier to the external environment provide new methods and approaches to overcome these limitations.In addition,the delivery systems can improve biocompatibility and have controllable release function,thus enhancing the utilization rate of plant essential oils.In the present paper,we review the composition,antioxidant,antibacterial and insect repellent activity and mechanisms of action of plant essential oils,and summarize various delivery systems including nano-emulsions,microemulsions,microcapsules,and liposomes and their preparation methods,and discuss the major factors affecting the encapsulation efficiency,particle size and physical stability of plant essential oils such as preparation methods,emulsifiers,the type and concentration of wall material.Finally,we summarize the applications and prospects of delivery systems for plant essential oils in fruit and vegetable preservation with the aim of providing a theoretical foundation for the development of new,effective fruit and vegetable preservatives.关键词
植物精油/递送体系/果蔬保鲜Key words
plant essential oils/delivery systems/fruit and vegetable preservation分类
轻工纺织引用本文复制引用
姜美茹,王颖,杜易潼,张改岚,范宇鑫,姜子涛..植物精油的递送体系及其在果蔬保鲜中应用的研究进展[J].食品科学,2024,45(9):293-305,13.基金项目
天津市自然科学基金项目(17JCQNJC02400 （）
18JCYBJC96000) （）
国家大学生创新创业训练计划项目(202210069014) （202210069014）
