Essential oils of aromatic and medicinal plants play a role in food safety

Detalhes bibliográficos
Autor(a) principal: Laranjo, M.
Data de Publicação: 2019
Outros Autores: Férnandez-Léon, A., Agulheiro-Santos, A.C., Potes, M.E., Elias, M.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10174/26011
Resumo: Essential oils (EOs) are natural substances extracted from aromatic and medicinal plants (AMPs), important in food preservation. Several studies have shown that AMPs, as well as their EOs have antimicrobial (antibacterial and antifungal) activity. Indeed, our in vitro studies have shown that oregano and thyme EOs are effective against foodborne bacteria, isolated from fermented meat products and cheeses, such as Escherichia coli, Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus. However, EOs of thyme and oregano seem to control the growth of fungi, namely Botrytis cinerea and Aspergillus spp., affecting the shelf‐life of fruits during postharvest. The EOs of sage and rosemary have shown little or no antimicrobial activity. Shelf‐life extension studies using several EOs (cinnamon, clove, oregano, rosemary, sage, and thyme) and AMPs were performed using pork meat, goat cheese, strawberries, and table grapes. Preliminary results regarding food safety and sensory acceptability are discussed.Practical applicationsConsumers' demands for more traditional and healthier food products led to a search for alternatives to replace synthetic by natural additives. EOs of AMPs contribute to food safety, due to their antimicrobial properties. Consequently, the use of AMPs' EOs may also extend the shelf‐life of food products. In the present study, experi ‐mental shelf‐life trials using EOs with different food products were performed, with promising preliminary results. Cinnamon, sage, and thyme EOs extended the shelf‐life of strawberries and table grapes. Oregano EO prolonged the shelf‐life of soft cheese. Thyme EO controlled the population of enterobacteria present in pork meat. Furthermore, the conditions used in this study can be directly applied in the food in ‐dustry. Moreover, AMPs may be interesting alternatives to replace or reduce artificial food additives.
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spelling Essential oils of aromatic and medicinal plants play a role in food safetyfood preservationantimicrobial activityoregano essential oilthyme essential oilcinnamom essential oilrosemary essential oilclove essential oilsage essential oilEssential oils (EOs) are natural substances extracted from aromatic and medicinal plants (AMPs), important in food preservation. Several studies have shown that AMPs, as well as their EOs have antimicrobial (antibacterial and antifungal) activity. Indeed, our in vitro studies have shown that oregano and thyme EOs are effective against foodborne bacteria, isolated from fermented meat products and cheeses, such as Escherichia coli, Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus. However, EOs of thyme and oregano seem to control the growth of fungi, namely Botrytis cinerea and Aspergillus spp., affecting the shelf‐life of fruits during postharvest. The EOs of sage and rosemary have shown little or no antimicrobial activity. Shelf‐life extension studies using several EOs (cinnamon, clove, oregano, rosemary, sage, and thyme) and AMPs were performed using pork meat, goat cheese, strawberries, and table grapes. Preliminary results regarding food safety and sensory acceptability are discussed.Practical applicationsConsumers' demands for more traditional and healthier food products led to a search for alternatives to replace synthetic by natural additives. EOs of AMPs contribute to food safety, due to their antimicrobial properties. Consequently, the use of AMPs' EOs may also extend the shelf‐life of food products. In the present study, experi ‐mental shelf‐life trials using EOs with different food products were performed, with promising preliminary results. Cinnamon, sage, and thyme EOs extended the shelf‐life of strawberries and table grapes. Oregano EO prolonged the shelf‐life of soft cheese. Thyme EO controlled the population of enterobacteria present in pork meat. Furthermore, the conditions used in this study can be directly applied in the food in ‐dustry. Moreover, AMPs may be interesting alternatives to replace or reduce artificial food additives.2019-11-07T11:12:57Z2019-11-072019-11-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://hdl.handle.net/10174/26011http://hdl.handle.net/10174/26011engLaranjo, M., Férnadez-Léon, A., Agulheiro-Santos, A.C., Potes, M.E., Elias, M. (2019) Essential oils of aromatic and medicinal plants play a role in food safety.J Food Process Preserv 2019;00:e14278 7ppmlaranjo@uevora.ptndacsantos@uevora.ptmep@uevora.ptelias@uevora.pt219DOI: 10.1111/jfpp.14278Laranjo, M.Férnandez-Léon, A.Agulheiro-Santos, A.C.Potes, M.E.Elias, M.info: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:RCAAP2024-01-03T19:20:16Zoai:dspace.uevora.pt:10174/26011Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T01:16:19.977433Repositório 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 Essential oils of aromatic and medicinal plants play a role in food safety
title Essential oils of aromatic and medicinal plants play a role in food safety
spellingShingle Essential oils of aromatic and medicinal plants play a role in food safety
Laranjo, M.
food preservation
antimicrobial activity
oregano essential oil
thyme essential oil
cinnamom essential oil
rosemary essential oil
clove essential oil
sage essential oil
title_short Essential oils of aromatic and medicinal plants play a role in food safety
title_full Essential oils of aromatic and medicinal plants play a role in food safety
title_fullStr Essential oils of aromatic and medicinal plants play a role in food safety
title_full_unstemmed Essential oils of aromatic and medicinal plants play a role in food safety
title_sort Essential oils of aromatic and medicinal plants play a role in food safety
author Laranjo, M.
author_facet Laranjo, M.
Férnandez-Léon, A.
Agulheiro-Santos, A.C.
Potes, M.E.
Elias, M.
author_role author
author2 Férnandez-Léon, A.
Agulheiro-Santos, A.C.
Potes, M.E.
Elias, M.
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Laranjo, M.
Férnandez-Léon, A.
Agulheiro-Santos, A.C.
Potes, M.E.
Elias, M.
dc.subject.por.fl_str_mv food preservation
antimicrobial activity
oregano essential oil
thyme essential oil
cinnamom essential oil
rosemary essential oil
clove essential oil
sage essential oil
topic food preservation
antimicrobial activity
oregano essential oil
thyme essential oil
cinnamom essential oil
rosemary essential oil
clove essential oil
sage essential oil
description Essential oils (EOs) are natural substances extracted from aromatic and medicinal plants (AMPs), important in food preservation. Several studies have shown that AMPs, as well as their EOs have antimicrobial (antibacterial and antifungal) activity. Indeed, our in vitro studies have shown that oregano and thyme EOs are effective against foodborne bacteria, isolated from fermented meat products and cheeses, such as Escherichia coli, Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus. However, EOs of thyme and oregano seem to control the growth of fungi, namely Botrytis cinerea and Aspergillus spp., affecting the shelf‐life of fruits during postharvest. The EOs of sage and rosemary have shown little or no antimicrobial activity. Shelf‐life extension studies using several EOs (cinnamon, clove, oregano, rosemary, sage, and thyme) and AMPs were performed using pork meat, goat cheese, strawberries, and table grapes. Preliminary results regarding food safety and sensory acceptability are discussed.Practical applicationsConsumers' demands for more traditional and healthier food products led to a search for alternatives to replace synthetic by natural additives. EOs of AMPs contribute to food safety, due to their antimicrobial properties. Consequently, the use of AMPs' EOs may also extend the shelf‐life of food products. In the present study, experi ‐mental shelf‐life trials using EOs with different food products were performed, with promising preliminary results. Cinnamon, sage, and thyme EOs extended the shelf‐life of strawberries and table grapes. Oregano EO prolonged the shelf‐life of soft cheese. Thyme EO controlled the population of enterobacteria present in pork meat. Furthermore, the conditions used in this study can be directly applied in the food in ‐dustry. Moreover, AMPs may be interesting alternatives to replace or reduce artificial food additives.
publishDate 2019
dc.date.none.fl_str_mv 2019-11-07T11:12:57Z
2019-11-07
2019-11-01T00:00:00Z
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/10174/26011
http://hdl.handle.net/10174/26011
url http://hdl.handle.net/10174/26011
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Laranjo, M., Férnadez-Léon, A., Agulheiro-Santos, A.C., Potes, M.E., Elias, M. (2019) Essential oils of aromatic and medicinal plants play a role in food safety.J Food Process Preserv 2019;00:e14278 7pp
mlaranjo@uevora.pt
nd
acsantos@uevora.pt
mep@uevora.pt
elias@uevora.pt
219
DOI: 10.1111/jfpp.14278
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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