A review of the bioactive properties of Mongolian plants, with a focus on their potential as natural food preservatives,Food Science & Nutrition

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A review of the bioactive properties of Mongolian plants, with a focus on their potential as natural food preservatives
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2023-07-05 , DOI: 10.1002/fsn3.3529
Munkhjargal Burenjargal ₁ , Tuya Narangerel ₁ , Tuyagerel Batmunkh ₂ , Alideertu Dong ₃ , Saruul Idesh ₁

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Consumers have recently preferred food that is easy to make and of excellent quality, as well as food that is safe, natural, and minimally processed, but has a longer shelf life. Food deteriorates over time as a result of microbiological, chemical, or physical changes. Phytochemicals derived from medicinal and food plants have long been recognized for their biological activity to protect plants. These bioactivities are designed to increase the shelf life of food while inhibiting the growth of microorganisms. The use of natural plant food preservatives containing bioactive compounds as health-promoting agents is particularly intriguing. Furthermore, due to their effectiveness against food spoilage and foodborne pathogens, natural plant-origin antimicrobial compounds have been investigated as alternatives to synthetic antimicrobial compounds for preserving food quality. This review focused on the plant composition and properties that can be utilized as a natural food preservative, as well as the possibilities of using Mongolian medicinal plants.

中文翻译：

蒙古植物生物活性特性综述，重点关注其作为天然食品防腐剂的潜力

最近，消费者更喜欢易于制作、品质优良的食品，以及安全、天然、加工最少但保质期较长的食品。由于微生物、化学或物理变化，食物会随着时间的推移而变质。源自药用和食用植物的植物化学物质长期以来因其保护植物的生物活性而受到认可。这些生物活性旨在延长食品的保质期，同时抑制微生物的生长。使用含有生物活性化合物的天然植物食品防腐剂作为健康促进剂尤其令人感兴趣。此外，由于天然植物源抗菌化合物能够有效防止食品腐败和食源性病原体，因此人们已研究天然植物源抗菌化合物作为合成抗菌化合物的替代品，以保持食品质量。本综述重点关注可用作天然食品防腐剂的植物成分和特性，以及使用蒙古药用植物的可能性。

更新日期：2023-07-05

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