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Essential Oils for Food Application: Natural Substances with Established Biological Activities, Food Bioprocess Technol

2018-01Journal article Restricted access
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dc.contributor.authorRibeiro-Santos, Regiane
dc.contributor.authorAndrade, Mariana
dc.contributor.authorSanches-Silva, A.
dc.contributor.authorRamos de Melo, Nathália
dc.date.accessioned2019-03-20T16:30:16Z
dc.date.available2019-03-20T16:30:16Z
dc.date.issued2018-01
dc.description.abstractEssential oils (EOs) are natural products obtained from aromatic plants. Steam distillation and hydrodistillation are the most commonly used methods for the extraction of EOs at laboratory scale. They have been widely studied due to their potential in the food industry. EO can be used in food in order to prolong the shelf-life, and additionally, they can reduce or replace synthetics additives. Their effectiveness can be confirmed in antimicrobial and antioxidant tests performed, in general, by diffusion test in agar and DPPH• assay, respectively. Volatile compounds are present in EOs, a role in their biological activities. In this line of thought, chromatography techniques can be applied to identify the main volatile compounds present in EOs. In general, EOs extend food stability during storage, inhibiting the growth of spoilage or pathogenic microorganisms and protecting against oxidation. It is important to evaluate the responsible compounds for the biological activities of EOs and determine their utilization limits, including their safety. Highly variable composition with source species, plant parts, and/or extraction methods appears to play important roles in the variability of EO biological activities. This review provides a concise and critical insight in the use of EOs with emphasis in food applications.pt_PT
dc.description.sponsorshipThis work was supported by the research project BDevelopment of an Edible Film Based on Whey Protein with Antioxidant and Antimicrobial Activity Using Essential Oils (2012DAN807) funded by the National Institute of Health Dr. Ricardo Jorge, I.P. (Lisbon, Portugal). Regiane Ribeiro dos Santos (BEX 8754/14-4) is grateful for her research grant funded by Brazilian Federal Agency for Support and Evaluation of Graduate Education (CAPES) and Department of Food Technology, Institute of Technology, Rural Federal University of Rio de Janeiro, Brazil.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFood Bioprocess Technol. 2018;11(1):43-71. Epub: 2017 July 19. doi: 10.1007/s11947-017-1948-6pt_PT
dc.identifier.doi10.1007/s11947-017-1948-6pt_PT
dc.identifier.issn1935-5130
dc.identifier.urihttp://hdl.handle.net/10400.18/6246
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSpringerpt_PT
dc.relation.publisherversionhttps://link.springer.com/article/10.1007/s11947-017-1948-6pt_PT
dc.subjectEssential Oilspt_PT
dc.subjectVolatile Compoundspt_PT
dc.subjectDPPHpt_PT
dc.subjectChromatographypt_PT
dc.subjectAnalyticalmethodspt_PT
dc.subjectComposição dos Alimentospt_PT
dc.subjectAditivospt_PT
dc.titleEssential Oils for Food Application: Natural Substances with Established Biological Activities, Food Bioprocess Technolpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage71pt_PT
oaire.citation.issue1pt_PT
oaire.citation.startPage43pt_PT
oaire.citation.titleFood and Bioprocess Technologypt_PT
oaire.citation.volume11pt_PT
rcaap.rightsembargoedAccesspt_PT
rcaap.typearticlept_PT

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