Use of essential oils in cheese conservation: review

Detalhes bibliográficos
Autor(a) principal: Coutinho, Maria Gleiciane Soares
Data de Publicação: 2020
Outros Autores: Neves, Andréa Maria, Batista, Ana Sancha Malveira, Fontenelle, Raquel Oliveira dos Santos
Tipo de documento: Artigo
Idioma: por
Título da fonte: Revista do Instituto de Laticínios Cândido Tostes
Texto Completo: https://www.revistadoilct.com.br/rilct/article/view/777
Resumo: Cheese is one of the most consumed foods in Brazil, as it shows wide acceptance in all social classes. However, it is highly susceptible to microbial contamination. Food-borne diseases, caused mainly by bacteria, are a serious public health problem and are the cause of several deaths worldwide. In view of the above, the present study aimed at a bibliographical review to discuss the conservation of cheese produced with essential oils, in order to encourage new research to be carried out aiming to discover compounds that can be used in food preservation, mainly cheeses. In this review, some varieties of more commercialized cheeses were mentioned, citing their characteristics and form of contamination, the main microorganisms associated with cheese contamination, such as Listeria monocytogenes, Salmonella spp., Escherichia coli, and Staphylococcus aureus, plants with antimicrobial potential against bacteria involved in cheese contamination, synthetic preservatives and studies reporting the inhibition of growth of some microorganisms in cheeses produced with the addition of essential oils extracted from plants.
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spelling Use of essential oils in cheese conservation: reviewUtilização de óleos essenciais na conservação de queijo: revisãobacteria; intoxication; antibacterial; conservation.bactéria; intoxicação; antibacteriano; conservação.Cheese is one of the most consumed foods in Brazil, as it shows wide acceptance in all social classes. However, it is highly susceptible to microbial contamination. Food-borne diseases, caused mainly by bacteria, are a serious public health problem and are the cause of several deaths worldwide. In view of the above, the present study aimed at a bibliographical review to discuss the conservation of cheese produced with essential oils, in order to encourage new research to be carried out aiming to discover compounds that can be used in food preservation, mainly cheeses. In this review, some varieties of more commercialized cheeses were mentioned, citing their characteristics and form of contamination, the main microorganisms associated with cheese contamination, such as Listeria monocytogenes, Salmonella spp., Escherichia coli, and Staphylococcus aureus, plants with antimicrobial potential against bacteria involved in cheese contamination, synthetic preservatives and studies reporting the inhibition of growth of some microorganisms in cheeses produced with the addition of essential oils extracted from plants.O queijo é um dos alimentos mais consumidos no Brasil, por exibir ampla aceitação em todas as classes sociais. Contudo, é bastante susceptível a contaminação microbiana. As doenças de origem alimentar, causadas principalmente por bactérias, são um sério problema de saúde pública, sendo a causa de várias mortes em todo o mundo. Diante do exposto, o presente estudo objetivou, a partir de uma revisão bibliográfica, discorrer sobre a conservação de queijos produzidos com óleos essenciais, de modo a incentivar que novas pesquisas sejam realizadas almejando descobrir compostos que possam ser utilizados na conservação de alimentos, principalmente queijos. Nesta revisão foram abordadas algumas variedades de queijos mais comercializados, citando suas características e forma de contaminação, principais micro-organismos associados à contaminação do queijo, tais como Listeria monocytogenes, Salmonella spp., Escherichia coli e Staphylococcus aureus, plantas com potencial antimicrobiano frente a bactérias envolvidas na contaminação do queijo, conservantes sintéticos e estudos relatando a inibição do crescimento de alguns micro-organismos em queijos produzidos com adição de óleos essenciais extraídos de plantas.ILCTCoutinho, Maria Gleiciane SoaresNeves, Andréa MariaBatista, Ana Sancha MalveiraFontenelle, Raquel Oliveira dos Santos2020-12-17info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/77710.14295/2238-6416.v75i2.777Journal of Candido Tostes Dairy Institute; v. 75, n. 2 (2020); 126-141Revista do Instituto de Laticínios Cândido Tostes; v. 75, n. 2 (2020); 126-1412238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/777/533https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/777/322Direitos autorais 2020 Revista do Instituto de Laticínios Cândido Tosteshttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess2020-12-17T20:18:00Zoai:oai.rilct.emnuvens.com.br:article/777Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2020-12-17T20:18Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false
dc.title.none.fl_str_mv Use of essential oils in cheese conservation: review
Utilização de óleos essenciais na conservação de queijo: revisão
title Use of essential oils in cheese conservation: review
spellingShingle Use of essential oils in cheese conservation: review
Coutinho, Maria Gleiciane Soares
bacteria; intoxication; antibacterial; conservation.
bactéria; intoxicação; antibacteriano; conservação.
title_short Use of essential oils in cheese conservation: review
title_full Use of essential oils in cheese conservation: review
title_fullStr Use of essential oils in cheese conservation: review
title_full_unstemmed Use of essential oils in cheese conservation: review
title_sort Use of essential oils in cheese conservation: review
author Coutinho, Maria Gleiciane Soares
author_facet Coutinho, Maria Gleiciane Soares
Neves, Andréa Maria
Batista, Ana Sancha Malveira
Fontenelle, Raquel Oliveira dos Santos
author_role author
author2 Neves, Andréa Maria
Batista, Ana Sancha Malveira
Fontenelle, Raquel Oliveira dos Santos
author2_role author
author
author
dc.contributor.none.fl_str_mv

dc.contributor.author.fl_str_mv Coutinho, Maria Gleiciane Soares
Neves, Andréa Maria
Batista, Ana Sancha Malveira
Fontenelle, Raquel Oliveira dos Santos
dc.subject.none.fl_str_mv

dc.subject.por.fl_str_mv bacteria; intoxication; antibacterial; conservation.
bactéria; intoxicação; antibacteriano; conservação.
topic bacteria; intoxication; antibacterial; conservation.
bactéria; intoxicação; antibacteriano; conservação.
description Cheese is one of the most consumed foods in Brazil, as it shows wide acceptance in all social classes. However, it is highly susceptible to microbial contamination. Food-borne diseases, caused mainly by bacteria, are a serious public health problem and are the cause of several deaths worldwide. In view of the above, the present study aimed at a bibliographical review to discuss the conservation of cheese produced with essential oils, in order to encourage new research to be carried out aiming to discover compounds that can be used in food preservation, mainly cheeses. In this review, some varieties of more commercialized cheeses were mentioned, citing their characteristics and form of contamination, the main microorganisms associated with cheese contamination, such as Listeria monocytogenes, Salmonella spp., Escherichia coli, and Staphylococcus aureus, plants with antimicrobial potential against bacteria involved in cheese contamination, synthetic preservatives and studies reporting the inhibition of growth of some microorganisms in cheeses produced with the addition of essential oils extracted from plants.
publishDate 2020
dc.date.none.fl_str_mv 2020-12-17
dc.type.none.fl_str_mv
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://www.revistadoilct.com.br/rilct/article/view/777
10.14295/2238-6416.v75i2.777
url https://www.revistadoilct.com.br/rilct/article/view/777
identifier_str_mv 10.14295/2238-6416.v75i2.777
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://www.revistadoilct.com.br/rilct/article/view/777/533
https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/777/322
dc.rights.driver.fl_str_mv Direitos autorais 2020 Revista do Instituto de Laticínios Cândido Tostes
http://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Direitos autorais 2020 Revista do Instituto de Laticínios Cândido Tostes
http://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv ILCT
publisher.none.fl_str_mv ILCT
dc.source.none.fl_str_mv Journal of Candido Tostes Dairy Institute; v. 75, n. 2 (2020); 126-141
Revista do Instituto de Laticínios Cândido Tostes; v. 75, n. 2 (2020); 126-141
2238-6416
0100-3674
reponame:Revista do Instituto de Laticínios Cândido Tostes
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instname_str Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
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reponame_str Revista do Instituto de Laticínios Cândido Tostes
collection Revista do Instituto de Laticínios Cândido Tostes
repository.name.fl_str_mv Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
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