000109488 001__ 109488
000109488 005__ 20230519145457.0
000109488 0247_ $$2doi$$a10.1016/j.lwt.2021.111593
000109488 0248_ $$2sideral$$a125604
000109488 037__ $$aART-2021-125604
000109488 041__ $$aeng
000109488 100__ $$aTargino de Souza Pedrosa, Geany
000109488 245__ $$aThe combined effect of essential oils and emerging technologies on food safety and quality
000109488 260__ $$c2021
000109488 5060_ $$aAccess copy available to the general public$$fUnrestricted
000109488 5203_ $$aEssential 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.
000109488 536__ $$9info:eu-repo/grantAgreement/ES/MINECO/AGL2015-69565-P
000109488 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000109488 590__ $$a6.056$$b2021
000109488 592__ $$a1.059$$b2021
000109488 594__ $$a7.3$$b2021
000109488 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b29 / 144 = 0.201$$c2021$$dQ1$$eT1
000109488 593__ $$aFood Science$$c2021$$dQ1
000109488 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000109488 700__ $$aPimentel, Tatiana Colombo
000109488 700__ $$aGavahian, Mohsen
000109488 700__ $$aLucena de Medeiros, Lorena
000109488 700__ $$0(orcid)0000-0002-0238-6328$$aPagán, Rafael$$uUniversidad de Zaragoza
000109488 700__ $$aMagnani, Marciane
000109488 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000109488 773__ $$g147 (2021), 111593 [16 pp.]$$pLebensm.-Wiss. Technol.$$tLWT-FOOD SCIENCE AND TECHNOLOGY$$x0023-6438
000109488 8564_ $$s3735160$$uhttps://zaguan.unizar.es/record/109488/files/texto_completo.pdf$$yVersión publicada
000109488 8564_ $$s2459648$$uhttps://zaguan.unizar.es/record/109488/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000109488 909CO $$ooai:zaguan.unizar.es:109488$$particulos$$pdriver
000109488 951__ $$a2023-05-18-14:52:22
000109488 980__ $$aARTICLE