THE SYNERGISM OF ESSENTIAL OILS AS A MODEL TO PREVENT OXIDATIVE AND MICROBIAL DETERIORATION OF FOODS

Abstract There is an increasingly notable trend in the awareness of food purchasers of what they consume. There is a marked growth in the need to generate natural alternatives to the use of synthetic additives used in food. Essential oils rank in this category because of their origin from botanical...

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Autores principales: Juncos, Nicolle Stefani, Cravero Ponso, Carolina Florencia, Olmedo, Rubén Horacio, Grosso, Nelson Rubén
Formato: Artículo revista
Lenguaje:Español
Publicado: Faculta de Ciencias Agropecuarias. Secretaría de Ciencia y Tecnología. 2021
Materias:
natural additives
natural preservatives
antioxidants
oxidative deterioration
synergistic combinations
aditivos naturales
conservantes naturales
antioxidantes
deterioro oxidativo
combinaciones sinérgicas
Acceso en línea:https://revistas.unc.edu.ar/index.php/nexoagro/article/view/33212
Aporte de:
Nexo agropecuario de Universidad Nacional de Córdoba
id I10-R308-article-33212
record_format ojs
spelling I10-R308-article-332122024-08-14T18:53:12Z THE SYNERGISM OF ESSENTIAL OILS AS A MODEL TO PREVENT OXIDATIVE AND MICROBIAL DETERIORATION OF FOODS EL SINERGISMO DE ACEITES ESENCIALES COMO MODELO PARA PREVENIR EL DETERIORO OXIDATIVO Y MICROBIANO DE LOS ALIMENTOS Juncos, Nicolle Stefani Cravero Ponso, Carolina Florencia Olmedo, Rubén Horacio Grosso, Nelson Rubén natural additives natural preservatives antioxidants oxidative deterioration synergistic combinations aditivos naturales conservantes naturales antioxidantes deterioro oxidativo combinaciones sinérgicas Abstract There is an increasingly notable trend in the awareness of food purchasers of what they consume. There is a marked growth in the need to generate natural alternatives to the use of synthetic additives used in food. Essential oils rank in this category because of their origin from botanical sources and have the ability to decrease spoilage in food. The main causes of deterioration are lipid oxidations, mainly through autoxidation, and the growth of unwanted microorganisms. To optimize the use of essential oils and reduce the necessary concentration in the final product, strategies such as the use of mixtures of various essential oils with additive or synergistic effects can be used. This effect can help generate additives with even better activities than preservatives already used in industry. Also, less final concentration may be needed, interfering less with the organoleptic properties of the product in which it is used. This article mentions the studies related to the synergism applied in edible sunflower oil to test the antioxidant capacity of the essential oil combinations of oregano, bay leaf and peppermint. RESUMEN Existe una tendencia cada vez más notable sobre la toma de conciencia por parte de los adquirientes de los alimentos frente a lo que consumen. Hay un crecimiento marcado de la necesidad de generar alternativas naturales al uso de aditivos sintéticos empleados en alimentos. Los aceites esenciales ocupan un lugar en esta categoría por su procedencia de fuentes botánicas y tienen la capacidad de disminuir el deterioro en los alimentos. Las principales causas del deterioro son las oxidaciones de lípidos, principalmente mediante la autooxidación, y el crecimiento de microorganismos indeseados. Para optimizar el uso de los aceites esenciales y disminuir la concentración necesaria en el producto final se pueden emplear estrategias como la utilización de mezclas de diversos aceites esenciales con efectos aditivos o sinergismo. Este efecto puede ayudar a generar aditivos con actividades incluso mejores que los conservantes que ya se emplean en la industria. Asimismo, puede necesitarse menos concentración final, interfiriendo menos en las propiedades organolépticas del producto en el cual se lo utilice. En este artículo se menciona los estudios relacionados al sinergismo aplicado en aceite comestible de girasol para probar la capacidad antioxidante de las combinaciones de aceites esenciales de orégano, laurel y peperina. Faculta de Ciencias Agropecuarias. Secretaría de Ciencia y Tecnología. 2021-07-08 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistas.unc.edu.ar/index.php/nexoagro/article/view/33212 Nexo agropecuario; Vol. 9 Núm. 1 (2021); 52 - 58 2346-917X 2346-9110 spa https://revistas.unc.edu.ar/index.php/nexoagro/article/view/33212/34237 Derechos de autor 2021 Nicolle Stefani Juncos, Carolina Florencia Cravero Ponso, Rubén Horacio Olmedo, Nelson Rubén Grosso https://creativecommons.org/licenses/by-nc-sa/4.0
institution Universidad Nacional de Córdoba
institution_str I-10
repository_str R-308
container_title_str Nexo agropecuario
language Español
format Artículo revista
topic natural additives
natural preservatives
antioxidants
oxidative deterioration
synergistic combinations
aditivos naturales
conservantes naturales
antioxidantes
deterioro oxidativo
combinaciones sinérgicas
spellingShingle natural additives
natural preservatives
antioxidants
oxidative deterioration
synergistic combinations
aditivos naturales
conservantes naturales
antioxidantes
deterioro oxidativo
combinaciones sinérgicas
Juncos, Nicolle Stefani
Cravero Ponso, Carolina Florencia
Olmedo, Rubén Horacio
Grosso, Nelson Rubén
THE SYNERGISM OF ESSENTIAL OILS AS A MODEL TO PREVENT OXIDATIVE AND MICROBIAL DETERIORATION OF FOODS
topic_facet natural additives
natural preservatives
antioxidants
oxidative deterioration
synergistic combinations
aditivos naturales
conservantes naturales
antioxidantes
deterioro oxidativo
combinaciones sinérgicas
author Juncos, Nicolle Stefani
Cravero Ponso, Carolina Florencia
Olmedo, Rubén Horacio
Grosso, Nelson Rubén
author_facet Juncos, Nicolle Stefani
Cravero Ponso, Carolina Florencia
Olmedo, Rubén Horacio
Grosso, Nelson Rubén
author_sort Juncos, Nicolle Stefani
title THE SYNERGISM OF ESSENTIAL OILS AS A MODEL TO PREVENT OXIDATIVE AND MICROBIAL DETERIORATION OF FOODS
title_short THE SYNERGISM OF ESSENTIAL OILS AS A MODEL TO PREVENT OXIDATIVE AND MICROBIAL DETERIORATION OF FOODS
title_full THE SYNERGISM OF ESSENTIAL OILS AS A MODEL TO PREVENT OXIDATIVE AND MICROBIAL DETERIORATION OF FOODS
title_fullStr THE SYNERGISM OF ESSENTIAL OILS AS A MODEL TO PREVENT OXIDATIVE AND MICROBIAL DETERIORATION OF FOODS
title_full_unstemmed THE SYNERGISM OF ESSENTIAL OILS AS A MODEL TO PREVENT OXIDATIVE AND MICROBIAL DETERIORATION OF FOODS
title_sort synergism of essential oils as a model to prevent oxidative and microbial deterioration of foods
description Abstract There is an increasingly notable trend in the awareness of food purchasers of what they consume. There is a marked growth in the need to generate natural alternatives to the use of synthetic additives used in food. Essential oils rank in this category because of their origin from botanical sources and have the ability to decrease spoilage in food. The main causes of deterioration are lipid oxidations, mainly through autoxidation, and the growth of unwanted microorganisms. To optimize the use of essential oils and reduce the necessary concentration in the final product, strategies such as the use of mixtures of various essential oils with additive or synergistic effects can be used. This effect can help generate additives with even better activities than preservatives already used in industry. Also, less final concentration may be needed, interfering less with the organoleptic properties of the product in which it is used. This article mentions the studies related to the synergism applied in edible sunflower oil to test the antioxidant capacity of the essential oil combinations of oregano, bay leaf and peppermint.
publisher Faculta de Ciencias Agropecuarias. Secretaría de Ciencia y Tecnología.
publishDate 2021
url https://revistas.unc.edu.ar/index.php/nexoagro/article/view/33212
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first_indexed 2024-09-03T20:27:33Z
last_indexed 2024-09-03T20:27:33Z
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