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《Journal of Zhejiang Agricultural University》 1991-02
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Study of application of natural antioxidants and natural preservatives on food preservation

Ye Liang,Shi Xianquan,Si Keer,Riaz Naeem,Kong Qingmei & Sheng Lei(Zhejiang Agricultural University,Hangzhou 310029 )  
The food deterioration is mainly caused by oxidative rancidity and the activity of microorganisms.The mos commonly used antioxidants at present time are synthetic chemicals such as BHA(butylatc hydroxyanisole)BHT(butylated hydroxytoluene)etc..But they are quite volatile and easily decomposed at high temperature.In recent years there has been increasing concern over the safety of synthetic food additives,including the possible toxicity of the synthetic chemicals used as antioxidants and preservatives.Indeed there has been a tendency for the consumers to reject them.Now the use of synthetic chemicals as food additives is prohibited in many kinds of food in some countries because of the possible human health hazard caused by the synthetic chemicals.All these lead to the interest of preparing antioxidants and preservatives from natural food stuffs by extraction,purification and fractionation.Such preservatives and antioxidants would be natural indenticals,not synthetic chemicals,but rather natural components of food which we have been eating for thousands of years.The essential oils from spices(ginger,nutmeg,rosemary,sage,cloves etc.)and the polyphe-nolic compounds from Chinese teas acting as natural food additives to curb food deterioration and inhibit the microorganism growth have been highly noted by the food industry.Some causes of food deterioration and some properties of the essential oils of spices and polyphenolic compounds of Chinese teas are analysed preliminarily in this paper.The mechanism of their inhibitory effects or antibacterial,antifungal and antioxidative activities by the essential oil of spices and polyphenolic compounds awaits future research.
【CateGory Index】: TS202
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