Antifungal performance of essential oils in breadmaking by in situ, in vitro and active packaging evaluation – a review

Detalhes bibliográficos
Autor(a) principal: Silveira, Mariana Pereira
Data de Publicação: 2022
Outros Autores: Pelissari, Franciele Maria, Schmiele, Marcio
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/28547
Resumo: Due to antifungal properties, the application of essential oils in bread has attracted commercial interest due to its highly perishable. Their limited shelf life is due to their high water activity and is dependent on good manufacturing practices and proper storage and distribution methods. The main spoilage microorganisms in bread are molds. Therefore, the present study aimed to provide an integrative review of scientific literature related to recent studies on the application of essential oils to limit or prevent the development of spoilage fungi in breadmaking. The approach includes the use of essential oils as an additive in the formulation of bread through addition in the dough, as surface protection or in active packaging. Essential oils are composed of bioactive substances with antifungal properties that are suitable for the preservation of bread. High volatility, high costs, and strong odors are characteristics that restrict their applicability. Therefore, it is important to evaluate the dosage, forms of application, different mechanisms of antimicrobial action, and the effects of their individual or combined use with other preservation technologies. In this way, essential oils there may be inhibitory to spoilage microorganisms while maintaining adequate technological and sensorial characteristics in breadmaking.
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spelling Antifungal performance of essential oils in breadmaking by in situ, in vitro and active packaging evaluation – a reviewDesempeño antifúngico de los aceites esenciales en la panificación por evaluación in situ, in vitro y de embalaje activo: una revisiónDesempenho antifúngico de óleos essenciais na panificação por avaliação in situ, in vitro e em embalagens ativas – uma revisãoAntimicrobianos naturaisBoloresEmbalagem ativaMetabolitos de origem vegetalRótulo limpoTecnologias de preservação.Active packagingClean labelMoldsNatural antimicrobialsPlant-based metabolitesPreservation technologies.Antimicrobianos naturalesEmbalajes activosEtiqueta limpiaMetabolitos de origen vegetalMohosTecnologías de conservación.Due to antifungal properties, the application of essential oils in bread has attracted commercial interest due to its highly perishable. Their limited shelf life is due to their high water activity and is dependent on good manufacturing practices and proper storage and distribution methods. The main spoilage microorganisms in bread are molds. Therefore, the present study aimed to provide an integrative review of scientific literature related to recent studies on the application of essential oils to limit or prevent the development of spoilage fungi in breadmaking. The approach includes the use of essential oils as an additive in the formulation of bread through addition in the dough, as surface protection or in active packaging. Essential oils are composed of bioactive substances with antifungal properties that are suitable for the preservation of bread. High volatility, high costs, and strong odors are characteristics that restrict their applicability. Therefore, it is important to evaluate the dosage, forms of application, different mechanisms of antimicrobial action, and the effects of their individual or combined use with other preservation technologies. In this way, essential oils there may be inhibitory to spoilage microorganisms while maintaining adequate technological and sensorial characteristics in breadmaking.Debido a sus propiedades antifúngicas, la aplicación de aceites esenciales en pan ha atraído interés comercial debido a su alta perecedera. Su vida útil limitada se debe a su alta actividad de agua y depende de buenas prácticas de fabricación y métodos adecuados de almacenamiento y distribución. Los principales microorganismos que deterioran el pan son los mohos. Por lo tanto, el presente estudio tuvo como objetivo proporcionar una revisión integradora de la literatura científica relacionada con estudios recientes sobre la aplicación de aceites esenciales para limitar o prevenir el desarrollo de hongos en la panificación. El enfoque incluye el uso de aceites esenciales como aditivo en la formulación del pan a través de la adición en la masa, como protección superficial o en envases activos. Los aceites esenciales están compuestos por sustancias bioactivas con propiedades antifúngicas adecuadas para la conservación del pan. La alta volatilidad, los altos costos y los olores fuertes son características que restringen su aplicabilidad. Por lo tanto, es importante evaluar las dosis, formas de aplicación, diferentes mecanismos de acción antimicrobiana y los efectos de su uso individual o combinado con otras tecnologías de conservación. De esta manera, los aceites esenciales allí pueden inhibir los microorganismos de deterioro mientras mantienen características tecnológicas y sensoriales adecuadas en la panificación.Devido às propriedades antifúngicas, a aplicação de óleos essenciais em pães tem despertado interesse comercial devido à alta perecibilidade. A vida útil limitada dos produtos de panificação é devido à alta atividade de água e depende de boas práticas de fabricação e métodos adequados de armazenamento e distribuição. Os principais micro-organismos de deterioração no pão são os bolores. Portanto, o presente estudo teve como objetivo fornecer uma revisão integrativa da literatura científica relacionada aos estudos recentes sobre a aplicação de óleos essenciais para limitar ou prevenir o desenvolvimento de fungos deteriorantes na panificação. A abordagem inclui o uso de óleos essenciais como aditivo na formulação de pães por meio de adição na massa, como proteção de superfície ou em embalagens ativas. Os óleos essenciais são compostos por substâncias bioativas com propriedades antifúngicas adequadas para a conservação do pão. A alta volatilidade, os custos elevados e os odores fortes são características que restringem sua aplicabilidade. Portanto, é importante avaliar a dosagem, formas de aplicação, diferentes mecanismos de ação antimicrobiana e os efeitos de seu uso individual ou combinado com outras tecnologias de preservação. Desta forma, os óleos essenciais podem ser inibidores de micro-organismos deteriorantes mantendo características tecnológicas e sensoriais adequadas na panificação.Research, Society and Development2022-04-17info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2854710.33448/rsd-v11i6.28547Research, Society and Development; Vol. 11 No. 6; e1011628547Research, Society and Development; Vol. 11 Núm. 6; e1011628547Research, Society and Development; v. 11 n. 6; e10116285472525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/28547/24911Copyright (c) 2022 Mariana Pereira Silveira; Franciele Maria Pelissari; Marcio Schmielehttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSilveira, Mariana PereiraPelissari, Franciele MariaSchmiele, Marcio2022-05-13T18:04:10Zoai:ojs.pkp.sfu.ca:article/28547Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:45:54.571402Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Antifungal performance of essential oils in breadmaking by in situ, in vitro and active packaging evaluation – a review
Desempeño antifúngico de los aceites esenciales en la panificación por evaluación in situ, in vitro y de embalaje activo: una revisión
Desempenho antifúngico de óleos essenciais na panificação por avaliação in situ, in vitro e em embalagens ativas – uma revisão
title Antifungal performance of essential oils in breadmaking by in situ, in vitro and active packaging evaluation – a review
spellingShingle Antifungal performance of essential oils in breadmaking by in situ, in vitro and active packaging evaluation – a review
Silveira, Mariana Pereira
Antimicrobianos naturais
Bolores
Embalagem ativa
Metabolitos de origem vegetal
Rótulo limpo
Tecnologias de preservação.
Active packaging
Clean label
Molds
Natural antimicrobials
Plant-based metabolites
Preservation technologies.
Antimicrobianos naturales
Embalajes activos
Etiqueta limpia
Metabolitos de origen vegetal
Mohos
Tecnologías de conservación.
title_short Antifungal performance of essential oils in breadmaking by in situ, in vitro and active packaging evaluation – a review
title_full Antifungal performance of essential oils in breadmaking by in situ, in vitro and active packaging evaluation – a review
title_fullStr Antifungal performance of essential oils in breadmaking by in situ, in vitro and active packaging evaluation – a review
title_full_unstemmed Antifungal performance of essential oils in breadmaking by in situ, in vitro and active packaging evaluation – a review
title_sort Antifungal performance of essential oils in breadmaking by in situ, in vitro and active packaging evaluation – a review
author Silveira, Mariana Pereira
author_facet Silveira, Mariana Pereira
Pelissari, Franciele Maria
Schmiele, Marcio
author_role author
author2 Pelissari, Franciele Maria
Schmiele, Marcio
author2_role author
author
dc.contributor.author.fl_str_mv Silveira, Mariana Pereira
Pelissari, Franciele Maria
Schmiele, Marcio
dc.subject.por.fl_str_mv Antimicrobianos naturais
Bolores
Embalagem ativa
Metabolitos de origem vegetal
Rótulo limpo
Tecnologias de preservação.
Active packaging
Clean label
Molds
Natural antimicrobials
Plant-based metabolites
Preservation technologies.
Antimicrobianos naturales
Embalajes activos
Etiqueta limpia
Metabolitos de origen vegetal
Mohos
Tecnologías de conservación.
topic Antimicrobianos naturais
Bolores
Embalagem ativa
Metabolitos de origem vegetal
Rótulo limpo
Tecnologias de preservação.
Active packaging
Clean label
Molds
Natural antimicrobials
Plant-based metabolites
Preservation technologies.
Antimicrobianos naturales
Embalajes activos
Etiqueta limpia
Metabolitos de origen vegetal
Mohos
Tecnologías de conservación.
description Due to antifungal properties, the application of essential oils in bread has attracted commercial interest due to its highly perishable. Their limited shelf life is due to their high water activity and is dependent on good manufacturing practices and proper storage and distribution methods. The main spoilage microorganisms in bread are molds. Therefore, the present study aimed to provide an integrative review of scientific literature related to recent studies on the application of essential oils to limit or prevent the development of spoilage fungi in breadmaking. The approach includes the use of essential oils as an additive in the formulation of bread through addition in the dough, as surface protection or in active packaging. Essential oils are composed of bioactive substances with antifungal properties that are suitable for the preservation of bread. High volatility, high costs, and strong odors are characteristics that restrict their applicability. Therefore, it is important to evaluate the dosage, forms of application, different mechanisms of antimicrobial action, and the effects of their individual or combined use with other preservation technologies. In this way, essential oils there may be inhibitory to spoilage microorganisms while maintaining adequate technological and sensorial characteristics in breadmaking.
publishDate 2022
dc.date.none.fl_str_mv 2022-04-17
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://rsdjournal.org/index.php/rsd/article/view/28547
10.33448/rsd-v11i6.28547
url https://rsdjournal.org/index.php/rsd/article/view/28547
identifier_str_mv 10.33448/rsd-v11i6.28547
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/28547/24911
dc.rights.driver.fl_str_mv Copyright (c) 2022 Mariana Pereira Silveira; Franciele Maria Pelissari; Marcio Schmiele
https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2022 Mariana Pereira Silveira; Franciele Maria Pelissari; Marcio Schmiele
https://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 Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 11 No. 6; e1011628547
Research, Society and Development; Vol. 11 Núm. 6; e1011628547
Research, Society and Development; v. 11 n. 6; e1011628547
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052709966184448

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