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Advances in Application and Research of Vanillin in Food Storage and Preservation

LÜ Jiayu1, SONG Shasha1, FENG Xuqiao1,*, ZHU Danshi1, LIANG Jieyu1, HOU Yu1, YANG Wenjing1, DU Yuhui2   

  1. 1. Food Safety Key Laboratory of Liaoning Province, Food Science Research Institute, Bohai University, Jinzhou 121013, China;
    2. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
  • Online:2015-09-15 Published:2015-09-11

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Abstract:

With increasing awareness about food safety, natural food additives with multi-functions have drawn more and
more attention. Vanillin, a readily extractable natural flavor compound, is widely used in food storage and processing,
especially in the dairy industry because of the low cost of its sources and the mature production technology. This review
presents the structure and properties of vanillin and summarizes its application in food preservation and its functions as
antibacterial, antioxidant and stabilizer. In addition, problems that need to be further studied in the application of vanillin are
proposed and its application prospects are discussed.

Key words: vanillin, food preservation, storage

CLC Number: