文献类型：期刊文献

英文题名：Food matrix design can influence the antimicrobial activity in the food systems: A narrative review

作者：Wang, Li[1,2];Dekker, Matthijs[2];Heising, Jenneke[2];Zhao, Liming[1];Fogliano, Vincenzo[2]

机构：[1]East China Univ Sci & Technol, Sch Biotechnol, State Key Lab Bioreactor Engn, Shanghai, Peoples R China;[2]Wageningen Univ & Res, Food Qual & Design, Wageningen, Netherlands

年份：2024

卷号：64

期号：25

起止页码：8963

外文期刊名：CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

收录：;EI(收录号：20231914070871);WOS:【SCI-EXPANDED(收录号:WOS:000982488700001)】；

基金：This research was supported by the Shanghai Pujiang Program under Grant (22PJ1402300).

语种：英文

外文关键词：Antimicrobial agents; antimicrobial activities; food compositions; food (micro)structures; mechanisms of the reduced antimicrobial activity in food matrix

摘要：Antimicrobial agents are safe preservatives having the ability to protect foods from microbial spoilage and extend their shelf life. Many factors, including antimicrobials' chemical features, storage environments, delivery methods, and diffusion in foods, can affect their antimicrobial activities. The physical-chemical characteristics of the food itself play an important role in determining the efficacy of antimicrobial agents in foods; however the mechanisms behind it have not been fully explored. This review provides new insights and comprehensive knowledge regarding the impacts of the food matrix, including the food components and food (micro)structures, on the activities of antimicrobial agents. Studies of the last 10 years regarding the influences of the food structure on the effects of antimicrobial agents against the microorganisms' growth were summarized. The mechanisms underpinning the loss of the antimicrobial agents' activity in foods are proposed. Finally, some strategies/technologies to improve the protection of antimicrobial agents in specific food categories are discussed.