肉桂醛的调味、保鲜及稳态化研究进展

被引：19

作者：

陈帅

高彦祥

机构：

[1] 中国农业大学食品科学与营养工程学院

来源：

中国调味品 | 2019年 / 44卷 / 02期

基金：

国家重点研发计划;

关键词：

肉桂醛; 调味品; 保鲜; 稳定性; 微胶囊;

D O I：

暂无

中图分类号：

TS264 [调味品的生产];

学科分类号：

082203 ; 083203 ;

摘要：

肉桂醛是一种天然香辛料成分,带有特殊的香味,是复合调味品的配料之一,可在食品中起到抑菌保鲜效果,具有广泛的应用范围和良好的发展前景。然而肉桂醛不稳定,在光、热和氧的条件下容易氧化降解,实现肉桂醛稳态化是目前面临的一个重要问题。文章通过总结近年来国内外的文献报道,综述了肉桂醛在食品调味、抑菌保鲜等方面的最新研究进展,并探讨了添加抗氧化剂、化学改性以及构建传递载体包埋与保护等措施以提高肉桂醛的理化稳定性,并分析了这些方法的利与弊。最后提出当前肉桂醛的研究与应用中存在的问题和未来的研究方向,为肉桂醛的研究开发和推广应用等方面提供了参考。

引用

页码：156 / 159+167 +167

页数：5

共 25 条

[1]

Effect of long-term storage on viability and acceptability of lyophilized and spray-dried synbiotic microcapsules in dry functional food formulations.[J].Sahoo Moumita;Bhaskar Das;Uzma Hasan;R. Jayabalan.LWT.2018,

[2] Oral supplementation of trans-cinnamaldehyde reduces uropathogenic Escherichia coli colonization in a mouse model [J].

Narayanan, A. ;

Muyyarikkandy, M. S. ;

Mooyottu, S. ;

Venkitanarayanan, K. ;

Amalaradjou, M. A. R. .

LETTERS IN APPLIED MICROBIOLOGY, 2017, 64 (03) :192-197

[3] Overall Quality Properties of Kiwifruit Treated by Cinnamaldehyde and Citral: Microbial, Antioxidant Capacity during Cold Storage [J].

Wang, Yuan ;

Shan, Tingting ;

Yuan, Yahong ;

Yue, Tianli .

JOURNAL OF FOOD SCIENCE, 2016, 81 (12) :H3043-H3051

[4] Biopolymer-Based Delivery Systems: Challenges and Opportunities [J].

Joye, Iris J. ;

McClements, D. Julian .

CURRENT TOPICS IN MEDICINAL CHEMISTRY, 2016, 16 (09) :1026-1039

[5] Synergy among thymol, eugenol, berberine, cinnamaldehyde and streptomycin against planktonic and biofilm-associated food-borne pathogens [J].

Liu, Q. ;

Niu, H. ;

Zhang, W. ;

Mu, H. ;

Sun, C. ;

Duan, J. .

LETTERS IN APPLIED MICROBIOLOGY, 2015, 60 (05) :421-430

[6]

Encapsulation; protection; and release of hydrophilic active components: Potential and limitations of colloidal delivery systems.[J].David Julian McClements.Advances in Colloid and Interface Science.2015,

[7] The Antimicrobial Effect of Spice-Based Marinades against Campylobacter jejuni on Contaminated Fresh Broiler Wings [J].

Zakariene, Gintare ;

Rokaityte, Anita ;

Ramonaite, Sigita ;

Novoslavskij, Aleksandr ;

Mulkyte, Kristina ;

Zaborskiene, Gintare ;

Malakauskas, Mindaugas .

JOURNAL OF FOOD SCIENCE, 2015, 80 (03) :M627-M634

[8]

Effects of cinnamaldehyde on Escherichia coli and Staphylococcus aureus membrane.[J].Suxia Shen;Tiehua Zhang;Yuan Yuan;Songyi Lin;Jingyue Xu;Haiqing Ye.Food Control.2015,

[9] Nanotechnology for increased micronutrient bioavailability [J].

Joye, Iris J. ;

Davidov-Pardo, Gabriel ;

McClements, David Julian .

TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2014, 40 (02) :168-182

[10]

Formation of heat-triggered supramolecular organogel in which β-cyclodextrin as sole gelator.[J].Zhaolou Li;Aiyou Hao;Jingcheng Hao.Colloids and Surfaces A: Physicochemical and Engineering Aspects.2014,

← 1 2 3 →