Substancje pochodzenia naturalnego w konserwacji żywności

• Autorzy: Kunicka-Styczynska A. , Tyfa A.

Warianty tytułu

EN

Substances of natural origin in food

• Języki publikacji: PL

Abstrakty

PL

Olejki eteryczne, ekstrakty roślinne i hydrolaty mogą stanowić cenny składnik żywności nie tylko ze względu na właściwości organoleptyczne, ale także aktywność przeciwdrobnoustrojową. Substancje pozyskiwane z roślin zielarskich i przyprawowych hamują rozwój i działają bójczo na mikroorganizmy saprofityczne oraz większość patogenów przenoszonych z żywnością. W artykule przedstawiono przykłady wykorzystania substancji pochodzenia roślinnego do stabilizacji mikrobiologicznej i konserwacji mięsa, owoców, warzyw, ich przetworów oraz produktów mlecznych. Omówiono ograniczenia ich stosowania i wskazano perspektywy użycia do stabilizacji produktów spożywczych.

EN

Essential oils, plant extracts and hydrosols can constitute valuable food ingredients not only due to their organoleptic qualities, but also the antimicrobial activity. Substances derived from herb plants and spices inhibit development of the saprophytic microorganisms and exert the cidal effect on them as well as on majority of food-borne pathogens. The presented review shows the examples of the plant-originating substances' utilization in microbiological stabilization and preservation of meat, fruits, vegetables, their products and of dairy products. Limitations of their use and the perspectives in food products' application were discussed.

• Wydawca: -
• Czasopismo: Przemysł Spożywczy
• Rocznik: 2015
• Tom: 69
• Numer: 09
• Opis fizyczny: s.34-36,tab.,bibliogr.

Twórcy

autor

Kunicka-Styczynska A.

• Instytut Technologii Fermentacji i Mikrobiologii, Wydział Biotechnologii i Nauk o Żywności, Politechnika Łódzka, Łódź

autor

Tyfa A.

• Instytut Technologii Fermentacji i Mikrobiologii, Wydział Biotechnologii i Nauk o Żywności, Politechnika Łódzka, Łódź

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