Use of essential oils in food preservation

• Autor(a) principal: Laranjo, Marta
• Data de Publicação: 2017
• Outros Autores: Fernandez-Leon, Ana Maria, Potes, M.E., Agulheiro-Santos, A.C., Elias, Miguel
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10174/23047
• topic: Food safety; antibacterial; antifungal; phenolic compounds; minimum inhibitory concentration

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.