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Outline
As consumers become increasingly demand for natural, safe and healthy foods, plant-derived bioactive ingredients attract wide attention as alternatives to synthetic additives. In food preservation, this paper focused on the research development of typical bioactive substances such as polyphenols, essential oils and polysaccharides in recent years, summarized their functional characteristics in antibacterial and antioxidantactivitie. It analyzed their application effects in meat, fruits, vegetables and aquatic products, combined with the development of new technologies such as nanoencapsulation and active packaging. In functional fortification, this paper summarized the application status of plant-derived bioactive ingredients in functional food development, bioavailability enhancement and clean label products. It analyzed the related safety issues based on toxicological research, migration behavior detection and current regulatory standards. On this basis, this paper discussed the existing problems in current research including inadequate application stability and limited standardization, prospects future development trends, and provides a reference for the further application of plant-derived functional bioactive ingredients 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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