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Please use this identifier to cite or link to this item:
http://hdl.handle.net/10174/23047
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Title: | Use of essential oils in food preservation |
Authors: | Laranjo, Marta Fernandez-Leon, Ana Maria Potes, M.E. Agulheiro-Santos, A.C. Elias, Miguel |
Editors: | Méndez-Vilas, A. |
Keywords: | Food safety antibacterial antifungal phenolic compounds minimum inhibitory concentration |
Issue Date: | 2017 |
Citation: | Laranjo, M., Fernández-Léon, A. M., Potes, M. E., Agulheiro-Santos, A. C. and Elias, M. (2017). “Use of essential oils in food preservation”, pp. 177-188. In “Antimicrobial Research: Novel bioknowledge and educational programs” (Microbiology Book Series #6). Edited by A. Méndez-Vilas, Formatex Research Center, Badajoz, Spain.
http://www.microbiology6.org/ebook.php |
Abstract: | New alternatives for food conservation and preservation are now emerging, as many studies have shown that the use of
synthetic preservatives and chemical additives is leading to intoxication, cancer and other degenerative diseases. This has
led to a growing consumer concern and the desire to consume healthier products containing natural preservatives and
additives instead of synthetic ones. This generates the need to look for conservation alternatives that cover the same
antimicrobial properties and compatibility with food. In this search, new antimicrobial agents of natural origin, as is the
case of essential oils (EOs) obtained from aromatic and medicinal plants, have been found. EOs have antimicrobial activity
against a wide range of microorganisms and antioxidant activity, this is generally attributed to phenolic compounds owned
by EOs. Many studies in vitro have defined EOs as effective antimicrobial and antioxidant compounds, but they are not
much used in industry. Mediterranean dietary food products (meat and meat products, cheeses and fruits) are highly
appreciated by consumers; their preservation with EOs would represent an added value. The present study reviews the
existing research work on the use of EOs as food preservatives as an alternative to synthetic preservatives and chemical
additives in Mediterranean food products. |
URI: | http://www.microbiology6.org/ebook.php http://hdl.handle.net/10174/23047 |
Type: | article |
Appears in Collections: | MED - Publicações - Capítulos de Livros
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