光动力技术及其在生鲜食品保鲜中的应用研究进展

生鲜食品产量很大，其在贮运过程中极易受到微生物的污染而产生腐败变质，引发食用安全风险并造成经济损失。热杀菌是目前常用的一种杀菌方法，但会影响生鲜食品的风味、色泽和营养，且不适用于热敏感性的食品物料。非热杀菌方法可以在一定程度上弥补这个不足，光动力技术就是其中之一。目前针对光动力技术在生鲜食品中的应用已经开展了一定的研究，基于此，作者概述了光动力技术的定义和杀菌原理，总结了其对不同微生物的杀灭效果和作用机制，并介绍了该技术在水产品、果蔬、乳品和肉制品中的应用及其对这些食品品质的影响，为光动力技术在水产品、果蔬、乳制品、肉制品等生鲜食品保鲜和安全控制中的应用提供一定的借鉴和参考。

Research Progress of Photodynamic Technology and Its Application in Fresh Food Preservation

The output of fresh food is very large, however, fresh food was prone to be contaminated by microorganisms during storage and transportation, which would lead to spoilage and cause food safety risks and economic losses. Thermal sterilization is a commonly used sterilization method, but it would have negative effect on the flavor, color and nutrition of food, moreover, it is not suitable for heat-sensitive food materials. Non-thermal sterilization methods could to some extent make up for this deficiency. Photodynamic sterilization, one of non-thermal sterilization method, has been carried out in the preservation research area of fresh food for a while. This paper reviews the sterilization mechanism of photodynamic sterilization technology, summarizes its killing effect and mechanism on different microorganisms, and introduces their application and impact on the quality of fresh food, such as aquatic products, fruit and vegetables, dairy, and meat. This review would provide meaningful references to the preservation and safety control of fresh food.