109488 20230519145457.0 doi 10.1016/j.lwt.2021.111593 sideral 125604 ART-2021-125604 eng Targino de Souza Pedrosa, Geany The combined effect of essential oils and emerging technologies on food safety and quality 2021 Access copy available to the general public Unrestricted 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. info:eu-repo/grantAgreement/ES/MINECO/AGL2015-69565-P info:eu-repo/semantics/openAccess by-nc-nd http://creativecommons.org/licenses/by-nc-nd/3.0/es/ 6.056 2021 FOOD SCIENCE & TECHNOLOGY 29 / 144 = 0.201 2021 Q1 T1 1.059 2021 Food Science 2021 Q1 7.3 2021 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Pimentel, Tatiana Colombo Gavahian, Mohsen Lucena de Medeiros, Lorena Pagán, Rafael Universidad de Zaragoza (orcid)0000-0002-0238-6328 Magnani, Marciane 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 147 (2021), 111593 [16 pp.] Lebensm.-Wiss. Technol. LWT-FOOD SCIENCE AND TECHNOLOGY 0023-6438 3735160 http://zaguan.unizar.es/record/109488/files/texto_completo.pdf Versión publicada 2459648 http://zaguan.unizar.es/record/109488/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:109488 articulos driver 2023-05-18-14:52:22 ARTICLE