ABSTRACT Food contamination by foodborne pathogens is still widespread in many countries around the world, and food safety is a major global public health issue. Therefore, novel preservatives that can guarantee safer food are in high demand. Contrary to artificial food preservatives, tea polyphenols (TPs) are getting wide attention as food additives for being “green,” “safe,” and “healthy.” TPs come from many sources, and the purification technology is sophisticated. Compared with other natural antibacterial agents, the antibacterial effect of TPs is more stable, making them excellent natural antibacterial agents. This review includes a systematic summary of the important chemical components of TPs and the antibacterial mechanisms of TPs against various foodborne pathogens. The potential applications of TPs are also discussed. These data provide a theoretical basis for the in-depth study of TPs. HIGHLIGHTS TPs are food additives considered “green,” “safe,” and “healthy.” The antibacterial mechanisms of TPs against foodborne pathogens are described. The potential application areas of TPs are highlighted.
ABSTRACT Cold chain logistics is a common way of fresh-keeping transportation at present, but in the actual transportation and storage process, temperature control is often not accurate, which leads to shortened shelf life. We evaluated the changes in the quality of yellow croaker ( Pseudosciaena crocea ) at different temperatures during transportation. Specimens of P. crocea were immersed in slurry ice for 20 min and stored at 22, 4, or −1°C for 4 days. During this period, the development of rancidity of P. crocea was measured by sensory (odor, skin, color, and flesh appearance) and biochemical (total number of colonies, total volatile basic nitrogen, and K value) analyses. A combination of sensory and biochemical parameters and the Arrhenius equation were used to predict the shelf life of P. crocea during storage. After verification under different storage temperatures, the relative error between the predicted and the measured values was found to be within 15%. The present work provides theoretical guidance for the quality control of P. crocea during transportation and storage. HIGHLIGHTS The shelf life of P. crocea during storage was predicted by the Arrhenius equation. At 5 and 15°C, the TVB-N value accurately predicted the shelf life of P. crocea . The K value accurately predicted the shelf life of P. crocea under storage at 10°C.