Mild heat treatment and biopreservatives for artisanal raw milk cheeses: reducing microbial spoilage and extending shelf-life through thermisation, plant extracts and lactic acid bacteria
Autor(a) principal: | |
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Data de Publicação: | 2014 |
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/10198/10006 |
Resumo: | The microbial quality of raw milk artisanal cheeses is not always guaranteed due to the possible presence of pathogens in raw milk that can survive during manufacture and maturation. In this work, an overview of the existing information concerning lactic acid bacteria and plant extracts as antimicrobial agents is provided, as well as thermisation as a strategy to avoid pasteurisation and its negative impact on the sensory characteristics of artisanal cheeses. The mechanisms of antimicrobial action, advantages, limitations and, when applicable, relevant commercial applications are discussed. Plant extracts and lactic acid bacteria appear to be effective approaches to reduce microbial contamination in artisanal raw milk cheeses as a result of their constituents (for example, phenolic compounds in plant extracts), production of antimicrobial substances (such as organic acids and bacteriocins, in the case of lactic acid bacteria), or other mechanisms and their combinations. Thermisation was also confirmed as an effective heat inactivation strategy, causing the impairment of cellular structures and functions. This review also provides insight into the potential constraints of each of the approaches, hence pointing towards the direction of future research. |
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Mild heat treatment and biopreservatives for artisanal raw milk cheeses: reducing microbial spoilage and extending shelf-life through thermisation, plant extracts and lactic acid bacteriaNatural preservativesInactivationAntimicrobialDairyFood safetyPathogensThe microbial quality of raw milk artisanal cheeses is not always guaranteed due to the possible presence of pathogens in raw milk that can survive during manufacture and maturation. In this work, an overview of the existing information concerning lactic acid bacteria and plant extracts as antimicrobial agents is provided, as well as thermisation as a strategy to avoid pasteurisation and its negative impact on the sensory characteristics of artisanal cheeses. The mechanisms of antimicrobial action, advantages, limitations and, when applicable, relevant commercial applications are discussed. Plant extracts and lactic acid bacteria appear to be effective approaches to reduce microbial contamination in artisanal raw milk cheeses as a result of their constituents (for example, phenolic compounds in plant extracts), production of antimicrobial substances (such as organic acids and bacteriocins, in the case of lactic acid bacteria), or other mechanisms and their combinations. Thermisation was also confirmed as an effective heat inactivation strategy, causing the impairment of cellular structures and functions. This review also provides insight into the potential constraints of each of the approaches, hence pointing towards the direction of future research.This work was supported by the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2020). The authors are also grateful to the EU PRIMA program and FCT for funding the ArtiSaneFood project (PRIMA/0001/2018). This study was supported by FCT under the scope of the strategic funding of the UIDB/04469/2020 unit and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020—Programa Operacional Regional do Norte. B.N. Silva acknowledges the financial support provided by FCT through the Ph.D. grant SFRH/BD/137801/2018.MDPIBiblioteca Digital do IPBSilva, Beatriz NunesTeixeira, José AntónioCadavez, VascoGonzales-Barron, Ursula2014-07-31T15:45:42Z20232023-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/10006engSilva, Beatriz Nunes; Teixeira, José António; Cadavez, Vasco; Gonzales-Barron, Ursula (2023). Mild heat treatment and biopreservatives for artisanal raw milk cheeses: reducing microbial spoilage and extending shelf-life through thermisation, plant extracts and lactic acid bactéria. Foods. eISSN 2304-8158. 12:17, p. 1-1810.3390/foods121732062304-8158info: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:RCAAP2023-12-13T01:18:00Zoai:bibliotecadigital.ipb.pt:10198/10006Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T00:42:17.084071Repositório 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 |
Mild heat treatment and biopreservatives for artisanal raw milk cheeses: reducing microbial spoilage and extending shelf-life through thermisation, plant extracts and lactic acid bacteria |
title |
Mild heat treatment and biopreservatives for artisanal raw milk cheeses: reducing microbial spoilage and extending shelf-life through thermisation, plant extracts and lactic acid bacteria |
spellingShingle |
Mild heat treatment and biopreservatives for artisanal raw milk cheeses: reducing microbial spoilage and extending shelf-life through thermisation, plant extracts and lactic acid bacteria Silva, Beatriz Nunes Natural preservatives Inactivation Antimicrobial Dairy Food safety Pathogens |
title_short |
Mild heat treatment and biopreservatives for artisanal raw milk cheeses: reducing microbial spoilage and extending shelf-life through thermisation, plant extracts and lactic acid bacteria |
title_full |
Mild heat treatment and biopreservatives for artisanal raw milk cheeses: reducing microbial spoilage and extending shelf-life through thermisation, plant extracts and lactic acid bacteria |
title_fullStr |
Mild heat treatment and biopreservatives for artisanal raw milk cheeses: reducing microbial spoilage and extending shelf-life through thermisation, plant extracts and lactic acid bacteria |
title_full_unstemmed |
Mild heat treatment and biopreservatives for artisanal raw milk cheeses: reducing microbial spoilage and extending shelf-life through thermisation, plant extracts and lactic acid bacteria |
title_sort |
Mild heat treatment and biopreservatives for artisanal raw milk cheeses: reducing microbial spoilage and extending shelf-life through thermisation, plant extracts and lactic acid bacteria |
author |
Silva, Beatriz Nunes |
author_facet |
Silva, Beatriz Nunes Teixeira, José António Cadavez, Vasco Gonzales-Barron, Ursula |
author_role |
author |
author2 |
Teixeira, José António Cadavez, Vasco Gonzales-Barron, Ursula |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Silva, Beatriz Nunes Teixeira, José António Cadavez, Vasco Gonzales-Barron, Ursula |
dc.subject.por.fl_str_mv |
Natural preservatives Inactivation Antimicrobial Dairy Food safety Pathogens |
topic |
Natural preservatives Inactivation Antimicrobial Dairy Food safety Pathogens |
description |
The microbial quality of raw milk artisanal cheeses is not always guaranteed due to the possible presence of pathogens in raw milk that can survive during manufacture and maturation. In this work, an overview of the existing information concerning lactic acid bacteria and plant extracts as antimicrobial agents is provided, as well as thermisation as a strategy to avoid pasteurisation and its negative impact on the sensory characteristics of artisanal cheeses. The mechanisms of antimicrobial action, advantages, limitations and, when applicable, relevant commercial applications are discussed. Plant extracts and lactic acid bacteria appear to be effective approaches to reduce microbial contamination in artisanal raw milk cheeses as a result of their constituents (for example, phenolic compounds in plant extracts), production of antimicrobial substances (such as organic acids and bacteriocins, in the case of lactic acid bacteria), or other mechanisms and their combinations. Thermisation was also confirmed as an effective heat inactivation strategy, causing the impairment of cellular structures and functions. This review also provides insight into the potential constraints of each of the approaches, hence pointing towards the direction of future research. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014-07-31T15:45:42Z 2023 2023-01-01T00:00:00Z |
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/10198/10006 |
url |
http://hdl.handle.net/10198/10006 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Silva, Beatriz Nunes; Teixeira, José António; Cadavez, Vasco; Gonzales-Barron, Ursula (2023). Mild heat treatment and biopreservatives for artisanal raw milk cheeses: reducing microbial spoilage and extending shelf-life through thermisation, plant extracts and lactic acid bactéria. Foods. eISSN 2304-8158. 12:17, p. 1-18 10.3390/foods12173206 2304-8158 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
MDPI |
publisher.none.fl_str_mv |
MDPI |
dc.source.none.fl_str_mv |
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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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799136324198858752 |