ESSENTIAL OILS AS NATURAL FOOD ADDITIVES: STABILITY AND SAFETY

Detalhes bibliográficos
Autor(a) principal: Frederico, Camila
Data de Publicação: 2023
Outros Autores: Franciscato, Lidaiane Mariáh Silva dos Santos, Pereira Ruiz, Suelen
Tipo de documento: Artigo
Idioma: por
Título da fonte: Arquivos de Ciências da Saúde da UNIPAR (Online)
Texto Completo: https://revistas.unipar.br/index.php/saude/article/view/10757
Resumo: Essential oils are volatile aromatic liquids derived from the secondary metabolism of plants, consisting of a complex mixture of different active compounds. Several medicinal plants are sources for the extraction of essential oils, being recognized as safe (GRAS) by the FDA (Food and Drug administration). The use of essential oils as possible food preservatives has been gaining ground in research due to their antioxidant and antibacterial activities, important characteristics in food preservation and also to the population's interest in consuming healthier products. Essential oils are a promising alternative for the food industry, as they act to control pathogenic and deteriorating bacteria. Compared to synthetic chemical preservatives, essential oils are generally safer, but have low stability, so encapsulation is a way to protect them from adversities. This review aims to demonstrate the effectiveness, stability and safety of essential oils and their use in food matrices.
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spelling ESSENTIAL OILS AS NATURAL FOOD ADDITIVES: STABILITY AND SAFETYAntibacterial ActivityNatural CompoundsPreservativesFoodborne DiseasesEncapsulationEssential oils are volatile aromatic liquids derived from the secondary metabolism of plants, consisting of a complex mixture of different active compounds. Several medicinal plants are sources for the extraction of essential oils, being recognized as safe (GRAS) by the FDA (Food and Drug administration). The use of essential oils as possible food preservatives has been gaining ground in research due to their antioxidant and antibacterial activities, important characteristics in food preservation and also to the population's interest in consuming healthier products. Essential oils are a promising alternative for the food industry, as they act to control pathogenic and deteriorating bacteria. Compared to synthetic chemical preservatives, essential oils are generally safer, but have low stability, so encapsulation is a way to protect them from adversities. This review aims to demonstrate the effectiveness, stability and safety of essential oils and their use in food matrices.UNIPAR2023-10-23info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://revistas.unipar.br/index.php/saude/article/view/1075710.25110/arqsaude.v27i10.2023-018Arquivos de Ciências da Saúde da UNIPAR; v. 27 n. 10 (2023); 5739-57551982-114Xreponame:Arquivos de Ciências da Saúde da UNIPAR (Online)instname:Universidade Paranaense (UNIPAR)instacron:UNIPARporhttps://revistas.unipar.br/index.php/saude/article/view/10757/5187Copyright (c) 2023 Arquivos de Ciências da Saúde da UNIPARhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessFrederico, CamilaFranciscato, Lidaiane Mariáh Silva dos SantosPereira Ruiz, Suelen2023-10-25T20:55:49Zoai:ojs2.revistas.unipar.br:article/10757Revistahttp://revistas.unipar.br/index.php/saudehttp://revistas.unipar.br/saude/oai||cedic@unipar.br|| arqsaude@unipar.br1982-114X1415-076Xopendoar:2023-10-25T20:55:49Arquivos de Ciências da Saúde da UNIPAR (Online) - Universidade Paranaense (UNIPAR)false
dc.title.none.fl_str_mv ESSENTIAL OILS AS NATURAL FOOD ADDITIVES: STABILITY AND SAFETY
title ESSENTIAL OILS AS NATURAL FOOD ADDITIVES: STABILITY AND SAFETY
spellingShingle ESSENTIAL OILS AS NATURAL FOOD ADDITIVES: STABILITY AND SAFETY
Frederico, Camila
Antibacterial Activity
Natural Compounds
Preservatives
Foodborne Diseases
Encapsulation
title_short ESSENTIAL OILS AS NATURAL FOOD ADDITIVES: STABILITY AND SAFETY
title_full ESSENTIAL OILS AS NATURAL FOOD ADDITIVES: STABILITY AND SAFETY
title_fullStr ESSENTIAL OILS AS NATURAL FOOD ADDITIVES: STABILITY AND SAFETY
title_full_unstemmed ESSENTIAL OILS AS NATURAL FOOD ADDITIVES: STABILITY AND SAFETY
title_sort ESSENTIAL OILS AS NATURAL FOOD ADDITIVES: STABILITY AND SAFETY
author Frederico, Camila
author_facet Frederico, Camila
Franciscato, Lidaiane Mariáh Silva dos Santos
Pereira Ruiz, Suelen
author_role author
author2 Franciscato, Lidaiane Mariáh Silva dos Santos
Pereira Ruiz, Suelen
author2_role author
author
dc.contributor.author.fl_str_mv Frederico, Camila
Franciscato, Lidaiane Mariáh Silva dos Santos
Pereira Ruiz, Suelen
dc.subject.por.fl_str_mv Antibacterial Activity
Natural Compounds
Preservatives
Foodborne Diseases
Encapsulation
topic Antibacterial Activity
Natural Compounds
Preservatives
Foodborne Diseases
Encapsulation
description Essential oils are volatile aromatic liquids derived from the secondary metabolism of plants, consisting of a complex mixture of different active compounds. Several medicinal plants are sources for the extraction of essential oils, being recognized as safe (GRAS) by the FDA (Food and Drug administration). The use of essential oils as possible food preservatives has been gaining ground in research due to their antioxidant and antibacterial activities, important characteristics in food preservation and also to the population's interest in consuming healthier products. Essential oils are a promising alternative for the food industry, as they act to control pathogenic and deteriorating bacteria. Compared to synthetic chemical preservatives, essential oils are generally safer, but have low stability, so encapsulation is a way to protect them from adversities. This review aims to demonstrate the effectiveness, stability and safety of essential oils and their use in food matrices.
publishDate 2023
dc.date.none.fl_str_mv 2023-10-23
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://revistas.unipar.br/index.php/saude/article/view/10757
10.25110/arqsaude.v27i10.2023-018
url https://revistas.unipar.br/index.php/saude/article/view/10757
identifier_str_mv 10.25110/arqsaude.v27i10.2023-018
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://revistas.unipar.br/index.php/saude/article/view/10757/5187
dc.rights.driver.fl_str_mv Copyright (c) 2023 Arquivos de Ciências da Saúde da UNIPAR
https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2023 Arquivos de Ciências da Saúde da UNIPAR
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 UNIPAR
publisher.none.fl_str_mv UNIPAR
dc.source.none.fl_str_mv Arquivos de Ciências da Saúde da UNIPAR; v. 27 n. 10 (2023); 5739-5755
1982-114X
reponame:Arquivos de Ciências da Saúde da UNIPAR (Online)
instname:Universidade Paranaense (UNIPAR)
instacron:UNIPAR
instname_str Universidade Paranaense (UNIPAR)
instacron_str UNIPAR
institution UNIPAR
reponame_str Arquivos de Ciências da Saúde da UNIPAR (Online)
collection Arquivos de Ciências da Saúde da UNIPAR (Online)
repository.name.fl_str_mv Arquivos de Ciências da Saúde da UNIPAR (Online) - Universidade Paranaense (UNIPAR)
repository.mail.fl_str_mv ||cedic@unipar.br|| arqsaude@unipar.br
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