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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
22/12/2017 |
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Data da última atualização: |
03/06/2025 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
GOUVEA, F. DOS S.; ROSENTHAL, A.; FERREIRA, E. H. DA R. |
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Afiliação: |
FABIOLA DOS SANTOS GOUVEA, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIRO; AMAURI ROSENTHAL, CTAA; ELISA HELENA DA ROCHA FERREIRA, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIRO. |
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Título: |
Plant extract and essential oils added as antimicrobials to cheeses: a review. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
Ciência Rural, v. 47, n. 8, 2017. e20160908. |
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Páginas: |
9 p. |
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DOI: |
10.1590/0103-8478cr20160908 |
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Idioma: |
Inglês |
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Conteúdo: |
Cheese is a food that is highly susceptible to contamination by pathogenic and spoilage microorganisms, which can result in a decrease in its shelf life and cause serious risks to the consumers’ health. Consumers always require healthy food, free of synthetic preservatives, inducing a search for natural alternatives to ensure safety of the products. Essential oils and plant extracts emerge as an alternative for aiding cheese preservation. Some substances have demonstrated good effects against most pathogens and cheese spoilage microorganisms. However, intrinsic and extrinsic factors may influence the actions of these compounds when incorporated into cheese, besides affecting the product characteristics. This review aims at discussing the antimicrobial efficiency of plant extracts and essential oils as well as the impact of their incorporation on lactic bacteria and the sensory characteristics of products. |
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Palavras-Chave: |
Cheese; Essential oil; Natural antimicrobial. |
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Thesagro: |
Extrato Vegetal; Óleo Essencial; Queijo. |
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Thesaurus Nal: |
Cheeses. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://www.alice.cnptia.embrapa.br/alice/bitstream/doc/1083448/1/plant.pdf
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Marc: |
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024 7 $a10.1590/0103-8478cr20160908$2DOI
100 1 $aGOUVEA, F. DOS S.
245 $aPlant extract and essential oils added as antimicrobials to cheeses$ba review.$h[electronic resource]
260 $c2017
300 $a9 p.
520 $aCheese is a food that is highly susceptible to contamination by pathogenic and spoilage microorganisms, which can result in a decrease in its shelf life and cause serious risks to the consumers’ health. Consumers always require healthy food, free of synthetic preservatives, inducing a search for natural alternatives to ensure safety of the products. Essential oils and plant extracts emerge as an alternative for aiding cheese preservation. Some substances have demonstrated good effects against most pathogens and cheese spoilage microorganisms. However, intrinsic and extrinsic factors may influence the actions of these compounds when incorporated into cheese, besides affecting the product characteristics. This review aims at discussing the antimicrobial efficiency of plant extracts and essential oils as well as the impact of their incorporation on lactic bacteria and the sensory characteristics of products.
650 $aCheeses
650 $aExtrato Vegetal
650 $aÓleo Essencial
650 $aQueijo
653 $aCheese
653 $aEssential oil
653 $aNatural antimicrobial
700 1 $aROSENTHAL, A.
700 1 $aFERREIRA, E. H. DA R.
773 $tCiência Rural$gv. 47, n. 8, 2017. e20160908.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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| Registros recuperados : 3 | |
| 3. |  | GOUVEA, F. DOS S.; WALTER, E. H. M.; FERREIRA, E. H. DA R.; TIBURSKI, J. H.; DELIZA, R.; GODOY, R. L. de O.; ROSENTHAL, A. Effects of carrot incorporation and high hydrostatic pressure processing on fresh cheese: Antilisterial activity, carotenoid degradation, and sensory characteristics. Food Science and Technology International, v. 25, n. 7, p. 597-607, 2019.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| Registros recuperados : 3 | |
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