摘要
人工合成的食品添加剂在防止食品变质、改善食品感官品质和提高食品营养功能等方面起着重要作用,但其不合理使用导致安全和舆情问题多发。茶多酚具有多种生理活性,且作为天然安全的食品添加剂在粮油、水产、果蔬食品中已经广泛应用,但茶多酚易氧化、滋味苦涩的特性也限制了其使用。文章对茶多酚在食品中的最新应用研究进行梳理,进一步对其抗氧化、抑菌等作用机制进行探讨,旨在推动茶多酚食品添加剂的应用研究。
Synthetic food additives play a crucial role in preventing food spoilage and enhancing the food sensory and nutritional functions.However,their irrational use often leads to safety concerns and public skepticism.Tea polyphenols,recognized for their diverse physiological activities,have emerged as a widely utilized natural and safe food additive in fruits,vegetables and foods.Despite their beneficial properties,the tendency of tea polyphenols to oxidize and their inherently bitter and astringent taste limit their application.This paper reviewed the latest applications of tea polyphenols in food,fruits and vegetables,and further discussed their anti-oxidation,antibacterial and other mechanisms.The aim of this review is to encourage further research into the use of tea polyphenols as food additives.
作者
陈炳银
陈红平
田宝明
张洁茹
张相春
CHEN Bingyin;CHEN Hongping;TIAN Baoming;ZHANG Jieru;ZHANG Xiangchun(Tea Research Institute,Chinese Academy of Agricultural Sciences,Hangzhou 310008,China;College of Food Science and Engineering,Zhejiang University of Technology,Hangzhou 310014,China;Anhui Fuyang Technician Institute,Fuyang 236000,China)
出处
《中国茶叶》
2024年第11期33-44,共12页
China Tea
基金
国家重点研发计划项目(2021YFD1601102)
中国农业科学院创新工程(CAAS-ASTIP-2021-TRI)
国家现代农业产业技术体系(CARS-19)。
关键词
茶多酚
食品添加剂
抗氧化
作用机制
tea polyphenols
food additive
antioxidant
action mechanism
