Applications of Essential Oils as Antibacterial Agents in Minimally Processed Fruits and Vegetables - A Review
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.5/24090 |
Resumo: | Microbial foodborne diseases are a major health concern. In this regard, one of the major risk factors is related to consumer preferences for “ready-to-eat” or minimally processed (MP) fruits and vegetables. Essential oil (EO) is a viable alternative used to reduce pathogenic bacteria and increase the shelf-life of MP foods, due to the health risks associated with food chlorine. Indeed, there has been increased interest in using EO in fresh produce. However, more information about EO applications in MP foods is necessary. For instance, although in vitro tests have defined EO as a valuable antimicrobial agent, its practical use in MP foods can be hampered by unrealistic concentrations, as most studies focus on growth reductions instead of bactericidal activity, which, in the case of MP foods, is of utmost importance. The present review focuses on the effects of EO in MP food pathogens, including the more realistic applications. Overall, due to this type of information, EO could be better regarded as an added value to the food industry |
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Applications of Essential Oils as Antibacterial Agents in Minimally Processed Fruits and Vegetables - A Reviewessential oilsminimally processed foodsfoodborne pathogensantibacterial mechanismsminimal inhibitory concentrationsminimal bactericidal concentrationsMicrobial foodborne diseases are a major health concern. In this regard, one of the major risk factors is related to consumer preferences for “ready-to-eat” or minimally processed (MP) fruits and vegetables. Essential oil (EO) is a viable alternative used to reduce pathogenic bacteria and increase the shelf-life of MP foods, due to the health risks associated with food chlorine. Indeed, there has been increased interest in using EO in fresh produce. However, more information about EO applications in MP foods is necessary. For instance, although in vitro tests have defined EO as a valuable antimicrobial agent, its practical use in MP foods can be hampered by unrealistic concentrations, as most studies focus on growth reductions instead of bactericidal activity, which, in the case of MP foods, is of utmost importance. The present review focuses on the effects of EO in MP food pathogens, including the more realistic applications. Overall, due to this type of information, EO could be better regarded as an added value to the food industryMDPIRepositório da Universidade de LisboaSantos, M.I.S.Marques, C.Mota, J.Pedroso, L.Lima, A.2022-04-18T10:18:18Z20222022-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/24090engSantos, M.I.S.; Marques, C.; Mota, J.; Pedroso, L.; Lima, A. Applications of Essential Oils as Antibacterial Agents in Minimally Processed Fruits and Vegetables - A Review. Microorganisms 2022, 10, 760https://doi.org/10.3390/microorganisms 10040760info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:53:43Zoai:www.repository.utl.pt:10400.5/24090Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:08:12.790195Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Applications of Essential Oils as Antibacterial Agents in Minimally Processed Fruits and Vegetables - A Review |
title |
Applications of Essential Oils as Antibacterial Agents in Minimally Processed Fruits and Vegetables - A Review |
spellingShingle |
Applications of Essential Oils as Antibacterial Agents in Minimally Processed Fruits and Vegetables - A Review Santos, M.I.S. essential oils minimally processed foods foodborne pathogens antibacterial mechanisms minimal inhibitory concentrations minimal bactericidal concentrations |
title_short |
Applications of Essential Oils as Antibacterial Agents in Minimally Processed Fruits and Vegetables - A Review |
title_full |
Applications of Essential Oils as Antibacterial Agents in Minimally Processed Fruits and Vegetables - A Review |
title_fullStr |
Applications of Essential Oils as Antibacterial Agents in Minimally Processed Fruits and Vegetables - A Review |
title_full_unstemmed |
Applications of Essential Oils as Antibacterial Agents in Minimally Processed Fruits and Vegetables - A Review |
title_sort |
Applications of Essential Oils as Antibacterial Agents in Minimally Processed Fruits and Vegetables - A Review |
author |
Santos, M.I.S. |
author_facet |
Santos, M.I.S. Marques, C. Mota, J. Pedroso, L. Lima, A. |
author_role |
author |
author2 |
Marques, C. Mota, J. Pedroso, L. Lima, A. |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Repositório da Universidade de Lisboa |
dc.contributor.author.fl_str_mv |
Santos, M.I.S. Marques, C. Mota, J. Pedroso, L. Lima, A. |
dc.subject.por.fl_str_mv |
essential oils minimally processed foods foodborne pathogens antibacterial mechanisms minimal inhibitory concentrations minimal bactericidal concentrations |
topic |
essential oils minimally processed foods foodborne pathogens antibacterial mechanisms minimal inhibitory concentrations minimal bactericidal concentrations |
description |
Microbial foodborne diseases are a major health concern. In this regard, one of the major risk factors is related to consumer preferences for “ready-to-eat” or minimally processed (MP) fruits and vegetables. Essential oil (EO) is a viable alternative used to reduce pathogenic bacteria and increase the shelf-life of MP foods, due to the health risks associated with food chlorine. Indeed, there has been increased interest in using EO in fresh produce. However, more information about EO applications in MP foods is necessary. For instance, although in vitro tests have defined EO as a valuable antimicrobial agent, its practical use in MP foods can be hampered by unrealistic concentrations, as most studies focus on growth reductions instead of bactericidal activity, which, in the case of MP foods, is of utmost importance. The present review focuses on the effects of EO in MP food pathogens, including the more realistic applications. Overall, due to this type of information, EO could be better regarded as an added value to the food industry |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-04-18T10:18:18Z 2022 2022-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.5/24090 |
url |
http://hdl.handle.net/10400.5/24090 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Santos, M.I.S.; Marques, C.; Mota, J.; Pedroso, L.; Lima, A. Applications of Essential Oils as Antibacterial Agents in Minimally Processed Fruits and Vegetables - A Review. Microorganisms 2022, 10, 760 https://doi.org/10.3390/microorganisms 10040760 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
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application/pdf |
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MDPI |
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MDPI |
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reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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