Full
Outline
Food preservation technology is a key means to ensure food safety, extend food shelf life, and reduce resource waste. Its essence is to use advanced technology to inhibit the proliferation of food-borne pathogenic bacteria, slow down the process of enzymatic reactions and oxidative deterioration, and reduce the loss of nutrients, thereby maintaining the inherent sensory characteristics and quality of food. With the improvement of consumers’ health awareness and the popularization of the “clean label” concept, natural preservation technology has gradually become a research hotspot and mainstream development trend in the food industry because of its advantages such as green, natural, safe and non-toxic and broad-spectrum antibacterial. This article comprehensively combed the application bottlenecks and working principles of 3 types of natural preservation technologies from plant sources, animal sources and microbial sources, as well as their research status in the fields of fruits and vegetables, meat products, aquatic products, dairy products, etc. On this basis, it focused on the new preservation technology with carbon dots (CDs) as the core and its mechanism of promoting the integrated development of natural preservation and intelligent indication, aiming to provide reference for the research and application of natural preservation technology in the food industry.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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