چکیده مقاله
Preservatives play a critical role in the food industry by inhibiting microbial growth, preventing oxidative rancidity, and maintaining sensory attributes in processed and perishable foods These compounds are classified into antimicrobial agents e g , benzoic acid, sorbates , antioxidants e g , BHA, TBHQ , and enzyme inhibitors e g , sulfites , each targeting specific spoilage pathways Antimicrobial preservatives disrupt cell membranes or metabolic processes; for instance, parabens esterify with bacterial enzymes, achieving MIC values as low as 0 1% in acidic environments Antioxidants donate electrons to free radicals, stabilizing lipid hydroperoxides in meats and oils, with chain breaking kinetics reducing TBARS by up to 70% in ground beef formulations Mechanisms are pH dependent; organic acids like propionic acid protonate in low pH matrices pH
نویسندگان
Behzad Beizaeil
PhD student in Food Technology, Faculty of Pharmacy, Islamic Azad University, Tehran Medical Sciences Branch, Tehran, Iran
Morteza Jamshid Eini
PhD in Food Technology, Islamic Azad University, North Tehran Branch, Tehran, Iran
Fatemeh Shakeri
Assistant Professor of Nutritional Sciences & Food Technology Department of Nutrition, School of Medicine, Hormozgan University of Medical Sciences
Zahra Hamidi
Department of Food Science and Technology, Islamic Azad University, Gonbad e Kavus Branch, Tehran, Iran
شیوه ارجاع
Beizaeil, Behzad and Jamshid Eini, Morteza and Shakeri, Fatemeh and Hamidi, Zahra,1404,Preservatives in the Food Industry: Classification, Mechanisms of Action, Safety Evaluations, and Innovative Applications in Processed and Perishable Foods,The first national conference environment, smart agriculture, food security,Varamin
ارائهشده در
مجموعه مقالات اولین همایش ملی محیط زیست، کشاورزی هوشمند، امنیت غذایی28 آبان 1404 · ورامین