The addition of Syzygium aromaticum essential oil preserves the microbiological and physicochemical quality of the fermented milk beverage during storage
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2022 |
| Outros Autores: | , , , , , , , , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | por |
| Título da fonte: | Repositório Institucional da UFMG |
| Texto Completo: | https://dx.doi.org/10.22161/ijaers.95.9 http://hdl.handle.net/1843/59535 |
Resumo: | CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico |
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2023-10-17T15:31:01Z2023-10-17T15:31:01Z202295114120https://dx.doi.org/10.22161/ijaers.95.92456-1908http://hdl.handle.net/1843/59535CNPq - Conselho Nacional de Desenvolvimento Científico e TecnológicoFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas GeraisCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível SuperiorThe addition of essential oils (EO) as a natural preservative in dairy products and food matrices has been an alternative to synthetic preservatives. Clove EO (Syzygium aromaticum L.) is a potential possibility because it has therapeutic functions, antimicrobial and antioxidant activity, as well as bioactive compounds. In this study, concentrations of S. aromaticum EO were added to a fermented milk drink and the effect on the conservation of the microbiological and physicochemical quality of the product during storage was evaluated. Headspace analysis identified four bioactive chemical compounds from the EO of S. aromaticum in the fermented milk drink, namely eugenol, βCaryophyllene, α-Humelene and copaene. The microbiological and physicochemical stability parameters of the fermented milk beverage were maintained during storage, indicating that the EO of S. aromaticum contributed to the maintenance of the quality of the manufactured product. In conclusion, the addition of S. aromaticum EO at concentrations of 10, 20 and 30 µL/mL in fermented milk drink helped to preserve the quality of the product in storage. In addition, the milk matrix does not interfere with the presence of bioactive chemical compounds in the oils.porUniversidade Federal de Minas GeraisUFMGBrasilICA - INSTITUTO DE CIÊNCIAS AGRÁRIASInternational Journal of Advanced Engineering Research and ScienceCravoAlimentos -- ConservaçãoLaticíniosThe addition of Syzygium aromaticum essential oil preserves the microbiological and physicochemical quality of the fermented milk beverage during storageinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttps://ijaers.com/uploads/issue_files/9IJAERS-04202250-Theaddition.pdfPaula Karolinesoares FariasRenata Ribeiro DurãesJoão Matheus Almeida RavnjakCintya Neves de SouzaCláudia de Andrade SoutoAnna Christina de AlmeidaFrancine Souza Alves da FonsecaErnane Ronie MartinsMarinilza Soares Mota SalesAgda Silene LeiteFabíola Belkiss Santos de OliveiraPedro Miranda MendesAlcinei Místico AzevedoIgor Viana Brandiinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFMGinstname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMGORIGINALTHEADD~1.PDFTHEADD~1.PDFapplication/pdf276608https://repositorio.ufmg.br/bitstream/1843/59535/2/THEADD~1.PDF36376fd5af7ddb8f1507932676abd10fMD52LICENSELicense.txtLicense.txttext/plain; charset=utf-82042https://repositorio.ufmg.br/bitstream/1843/59535/1/License.txtfa505098d172de0bc8864fc1287ffe22MD511843/595352023-10-17 19:21:47.021oai:repositorio.ufmg.br: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Repositório de PublicaçõesPUBhttps://repositorio.ufmg.br/oaiopendoar:2023-10-17T22:21:47Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)false |
| dc.title.pt_BR.fl_str_mv |
The addition of Syzygium aromaticum essential oil preserves the microbiological and physicochemical quality of the fermented milk beverage during storage |
| title |
The addition of Syzygium aromaticum essential oil preserves the microbiological and physicochemical quality of the fermented milk beverage during storage |
| spellingShingle |
The addition of Syzygium aromaticum essential oil preserves the microbiological and physicochemical quality of the fermented milk beverage during storage Paula Karolinesoares Farias Cravo Alimentos -- Conservação Laticínios |
| title_short |
The addition of Syzygium aromaticum essential oil preserves the microbiological and physicochemical quality of the fermented milk beverage during storage |
| title_full |
The addition of Syzygium aromaticum essential oil preserves the microbiological and physicochemical quality of the fermented milk beverage during storage |
| title_fullStr |
The addition of Syzygium aromaticum essential oil preserves the microbiological and physicochemical quality of the fermented milk beverage during storage |
| title_full_unstemmed |
The addition of Syzygium aromaticum essential oil preserves the microbiological and physicochemical quality of the fermented milk beverage during storage |
| title_sort |
The addition of Syzygium aromaticum essential oil preserves the microbiological and physicochemical quality of the fermented milk beverage during storage |
| author |
Paula Karolinesoares Farias |
| author_facet |
Paula Karolinesoares Farias Renata Ribeiro Durães João Matheus Almeida Ravnjak Cintya Neves de Souza Cláudia de Andrade Souto Anna Christina de Almeida Francine Souza Alves da Fonseca Ernane Ronie Martins Marinilza Soares Mota Sales Agda Silene Leite Fabíola Belkiss Santos de Oliveira Pedro Miranda Mendes Alcinei Místico Azevedo Igor Viana Brandi |
| author_role |
author |
| author2 |
Renata Ribeiro Durães João Matheus Almeida Ravnjak Cintya Neves de Souza Cláudia de Andrade Souto Anna Christina de Almeida Francine Souza Alves da Fonseca Ernane Ronie Martins Marinilza Soares Mota Sales Agda Silene Leite Fabíola Belkiss Santos de Oliveira Pedro Miranda Mendes Alcinei Místico Azevedo Igor Viana Brandi |
| author2_role |
author author author author author author author author author author author author author |
| dc.contributor.author.fl_str_mv |
Paula Karolinesoares Farias Renata Ribeiro Durães João Matheus Almeida Ravnjak Cintya Neves de Souza Cláudia de Andrade Souto Anna Christina de Almeida Francine Souza Alves da Fonseca Ernane Ronie Martins Marinilza Soares Mota Sales Agda Silene Leite Fabíola Belkiss Santos de Oliveira Pedro Miranda Mendes Alcinei Místico Azevedo Igor Viana Brandi |
| dc.subject.other.pt_BR.fl_str_mv |
Cravo Alimentos -- Conservação Laticínios |
| topic |
Cravo Alimentos -- Conservação Laticínios |
| description |
CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico |
| publishDate |
2022 |
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2022 |
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2023-10-17T15:31:01Z |
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2023-10-17T15:31:01Z |
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info:eu-repo/semantics/publishedVersion |
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info:eu-repo/semantics/article |
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article |
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publishedVersion |
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http://hdl.handle.net/1843/59535 |
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https://dx.doi.org/10.22161/ijaers.95.9 |
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2456-1908 |
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https://dx.doi.org/10.22161/ijaers.95.9 http://hdl.handle.net/1843/59535 |
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2456-1908 |
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por |
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por |
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International Journal of Advanced Engineering Research and Science |
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info:eu-repo/semantics/openAccess |
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openAccess |
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Universidade Federal de Minas Gerais |
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UFMG |
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Brasil |
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ICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS |
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Universidade Federal de Minas Gerais |
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reponame:Repositório Institucional da UFMG instname:Universidade Federal de Minas Gerais (UFMG) instacron:UFMG |
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