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Type: Artigo
Title: Combination of essential oils in dairy products: a review of their functions and potential benefits
Author: Mishra, Abhay Prakash
Devkota, Hari Prasad
Nigam, Manisha
Adetunji, Charles Oluwaseun
Srivastava, Neeti
Saklani, Sarla
Shukla, Ila
Azmi, Lubna
Shariati, Mohammad Ali
Coutinho, Henrique Douglas Melo
Mousavi Khaneghahk, Amin
Abstract: Essential oils are volatile hydrophobic liquids extracted from plants which are often rich in aroma. They are a mixture of secondary metabolites, often terpenoids that play an important role in plant defense system and possess strong anti-microbial activities. In recent years, there is a growing interest in essential oils and their application as preservatives in dairy products as suitable alternatives to synthetic preservatives. Various studies have reported the antibacterial activities of essential oils and their active components along with their mechanism of action. However, there has not been any extensive review on the essential oils combination with dairy products and their mechanism of action as preservatives for dairy products. The main aim of this review is to critically analyze the available scientific information regarding the combination of essential oils in dairy products and their functions. In conclusion, essential oils were found to be promising agents in dairy products for their bio-preservative, antioxidant, anti-microbial activities, and for increasing aroma. Further studies should focus on a more detailed mechanism of their action and other possible benefits
Subject: Leite
Derivados do leite
Country: Países Baixos
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.lwt.2020.110116
Date Issue: 2020
Appears in Collections:FEA - Artigos e Outros Documentos

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