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|Title:||Combination of essential oils in dairy products: a review of their functions and potential benefits|
|Author:||Mishra, Abhay Prakash|
Devkota, Hari Prasad
Adetunji, Charles Oluwaseun
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|
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|Appears in Collections:||FEA - Artigos e Outros Documentos|
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