The combined effect of essential oils and emerging technologies on food safety and quality

Targino de Souza Pedrosa, Geany ; Pimentel, Tatiana Colombo ; Gavahian, Mohsen ; Lucena de Medeiros, Lorena ; Pagán, Rafael (Universidad de Zaragoza) ; Magnani, Marciane

Resumen: Essential oils (EOs) are natural food preservatives, but they may impair the sensory characteristics of foods. Emerging technologies (ETs) can inactivate microorganisms, but high intensities of the process may compromise quality parameters. This manuscript discusses the use of EOs and ETs and presents the mechanisms of microbial inactivation in combined processes. Also, the advantages, disadvantages, and limitations of EO and ETs were explained. It was found that lemongrass, lavender, thyme, sweet basil, lime, oregano, mentha, cinnamon, citral, carvacrol, carvone, geraniol, eugenol, citrus extract, mandarin, rosemary, and clove EOs have been combined with cold plasma, ultrasound, irradiation, ultraviolet light, high hydrostatic processing, pulsed light, pulsed electric fields, ohmic heating, and ozone to inactivate pathogens, spoilage bacteria, and molds. The food matrices explored for EO and ET include meat, fish, eggs, milk, plant-based products, as well as food-container surfaces. Synergistic effects between EOs and ETs have been reported in many cases. Microbial inactivation is influenced by the type of microorganism, the intensity of ET processing parameters, type and concentration of EOs, and the composition of foods. The combined use of EOs and ETs is a strategy capable of reducing the EO doses and the ET intensity while improving food safety and quality.

Idioma: Inglés

DOI: 10.1016/j.lwt.2021.111593

Año: 2021

Publicado en: LWT-FOOD SCIENCE AND TECHNOLOGY 147 (2021), 111593 [16 pp.]
ISSN: 0023-6438

Factor impacto JCR: 6.056 (2021)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 29 / 144 = 0.201 (2021) - Q1 - T1

Factor impacto CITESCORE: 7.3 - Agricultural and Biological Sciences (Q1)

Factor impacto SCIMAGO: 1.059 - Food Science (Q1)

Financiación: info:eu-repo/grantAgreement/ES/MINECO/AGL2015-69565-P

Tipo y forma: Artículo (Versión definitiva)

Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)