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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampMousavi Khaneghah, Amin-
dc.contributor.authorunicampEs, Ismail-
dc.typeArtigopt_BR
dc.titleUnderstanding the potential benefits of thyme and its derived products for food industry and consumer health: From extraction of value-added compounds to the evaluation of bioaccessibility, bioavailability, anti-inflammatory, and antimicrobial activitiespt_BR
dc.contributor.authorLorenzo, Jose M.-
dc.contributor.authorMousavi Khaneghah, Amin-
dc.contributor.authorGavahian, Mohsen-
dc.contributor.authorMarszalek, Krystian-
dc.contributor.authorEs, Ismail-
dc.contributor.authorMunekata, Paulo E. S.-
dc.contributor.authorFerreira, Isabel C. F. R.-
dc.contributor.authorBarba, Francisco J.-
dc.subjectAnti-inflamatóriospt_BR
dc.subject.otherlanguageAnti-inflammatory agentspt_BR
dc.description.abstractNatural bioactive compounds isolated from several aromatic plants have been studied for centuries due to their unique characteristics that carry great importance in food, and pharmaceutical, and cosmetic industries. For instance, several beneficial activities have been attributed to some specific compounds found in Thymus such as anti-inflammatory, antioxidant, antimicrobial, and antiseptic properties. Moreover, these compounds are classified as Generally Recognized as Safe (GRAS) which means they can be used as an ingrident of may food producs. Conventional extraction processes of these compounds and their derived forms from thyme leaves are well established. Hoewever, they present some important drawbacks such as long extraction time, low yield, high solvent consumption and degradation thermolabile compounds. Therefore, innovative extraction techniques such as ultrasound, microwave, enzyme, ohmic and heat-assisted methods can be useful strategies to enhance the exytraction yield and to reduce processing temperature, extraction time, and energy and solvent consumption. Furthermore, bioaccessibility and bioavailability aspects of these bioactive compounds as well as their metabolic fates are crucial for developing novel functional foods. Additionally, immobilization methods to improve stability, solubility, and the overall bioavailability of these valuable compounds are necessary for their commercial applications. This review aims to give an overall perspective of innovative extraction techniques to extract the targeted compounds with anti-inflammatory and antimicrobial activities. Moreover, the bioaccessi-bility and bioavailability of these compounds before and after processing discussed. In addition, some of the most important characteristics of thyme and their derived products discussed in this paperpt_BR
dc.relation.ispartofCritical reviews in food science and nutritionpt_BR
dc.relation.ispartofabbreviationCrit. rev. food sci. nutr.pt_BR
dc.publisher.cityNew York, NYpt_BR
dc.publisher.countryEstados Unidospt_BR
dc.publisherTaylor & Francispt_BR
dc.date.issued2019-
dc.date.monthofcirculationOct.pt_BR
dc.language.isoengpt_BR
dc.description.volume59pt_BR
dc.description.issuenumber18pt_BR
dc.description.firstpage2879pt_BR
dc.description.lastpage2895pt_BR
dc.rightsFechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn1040-8398pt_BR
dc.identifier.eissn1549-7852pt_BR
dc.identifier.doi10.1080/10408398.2018.1477730pt_BR
dc.identifier.urlhttps://www.tandfonline.com/doi/full/10.1080/10408398.2018.1477730pt_BR
dc.description.sponsorshipCONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQpt_BR
dc.description.sponsordocumentnumber3240274290pt_BR
dc.date.available2020-05-04T20:35:37Z-
dc.date.accessioned2020-05-04T20:35:37Z-
dc.description.provenanceSubmitted by Sanches Olivia (olivias@unicamp.br) on 2020-05-04T20:35:37Z No. of bitstreams: 0. Added 1 bitstream(s) on 2020-08-27T19:17:14Z : No. of bitstreams: 1 000491237200001.pdf: 1016436 bytes, checksum: 1c59ea419595f12c8b21d26f9415f79a (MD5)en
dc.description.provenanceMade available in DSpace on 2020-05-04T20:35:37Z (GMT). No. of bitstreams: 0 Previous issue date: 2019en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/340084-
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia Químicapt_BR
dc.subject.keywordAntimicrobialpt_BR
dc.subject.keywordBioavailabilitypt_BR
dc.subject.keywordBioactive compoundspt_BR
dc.subject.keywordThymept_BR
dc.subject.keywordThymolpt_BR
dc.identifier.source000491237200001pt_BR
dc.creator.orcid0000-0001-5769-0004pt_BR
dc.creator.orcid0000-0002-7369-1039pt_BR
dc.type.formArtigo de revisãopt_BR
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