کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6390832 1628408 2015 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
ReviewEssential oils as antimicrobials in food systems - A review
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
ReviewEssential oils as antimicrobials in food systems - A review
چکیده انگلیسی

Many consumers are demanding foods without what they perceive as artificial and harmful chemicals, including many used as antimicrobials and preservatives in food. Consequently, interest in more natural, non-synthesized, antimicrobials as potential alternatives to conventional antimicrobials to extend shelf life and combat foodborne pathogens has heightened. Aromatic plants and their components have been examined as potential inhibitors of bacterial growth and most of their properties have been linked to essential oils and other secondary plant metabolites. Historically, essential oils from different sources have been widely promoted for their potential antimicrobial capabilities. In this review, mechanisms of antimicrobial action, and the antimicrobial properties of plant essential oils are discussed, including their mode of action, effectiveness, synergistic effects, major components and use in foods.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 54, August 2015, Pages 111-119
نویسندگان
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