精油作为天然食品添加剂:稳定性和安全性

Camila Frederico, Lidaiane Mariáh Silva dos Santos Franciscato, Suelen Pereira Ruiz
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引用次数: 0

摘要

精油是植物次生代谢产生的挥发性芳香液体,由不同活性化合物的复杂混合物组成。几种药用植物是提取精油的来源,被FDA(食品和药物管理局)认定为安全(GRAS)。由于精油的抗氧化和抗菌活性、食品保存的重要特性以及人们对消费更健康产品的兴趣,使用精油作为食品防腐剂在研究中取得了进展。精油对食品工业来说是一个很有前途的替代品,因为它们可以控制致病和恶化的细菌。与合成化学防腐剂相比,精油通常更安全,但稳定性较低,因此封装是一种保护它们免受逆境的方法。本综述旨在证明精油的有效性、稳定性和安全性及其在食品基质中的应用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
ESSENTIAL OILS AS NATURAL FOOD ADDITIVES: STABIL-ITY AND SAFETY
Essential oils are volatile aromatic liquids derived from the secondary metabolism of plants, consisting of a complex mixture of different active compounds. Several medicinal plants are sources for the extraction of essential oils, being recognized as safe (GRAS) by the FDA (Food and Drug administration). The use of essential oils as possible food preservatives has been gaining ground in research due to their antioxidant and antibacterial activities, important characteristics in food preservation and also to the population's interest in consuming healthier products. Essential oils are a promising alternative for the food industry, as they act to control pathogenic and deteriorating bacteria. Compared to synthetic chemical preservatives, essential oils are generally safer, but have low stability, so encapsulation is a way to protect them from adversities. This review aims to demonstrate the effectiveness, stability and safety of essential oils and their use in food matrices.
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