文章基本信息

标题：A utilização de óleos essenciais na indústria de alimentos
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作者：João Paulo Natalino de Sá ; Stephanny Batista de Alencar Roberto ; Camila Lais Alves dos Santos 等
期刊名称：Revista Brasileira de Gestão Ambiental ISSN 2317 - 3122
印刷版ISSN：2317-3122
出版年度：2018
卷号：12
期号：2
页码：1-5
DOI：10.18378/rbga.v12i2.5792
语种：Portuguese
出版社：Grupo Verde de Agroecologia e Abelhas
摘要：Physico-chemical and microbiological conservation can be a viable alternative for different segments, such as products of animal origin, vegetable and as sanitizing agents on surfaces that come into contact with food. They evaluated the action of the essential oil extracted from tangerine bark (Citrus reticulata), bitter orange peel (Citrus bigarradia) and sweet orange peel (Citrus sinensis) for the conservation of fish (Megalobrama amblycephala) stored under freezing conditions. According to the results reported by the authors, all the essential oils presented bacteriostatic activity, being the essential oils of Z. officinale, E. caryophyllus and E. cardamomum those that presented greater inhibitory effect on P. aeruginosa, with MIC value of 0 , 25% (v / v). The essential oils of E. caryophyllus and E. cardamomum were used for the second stage, because they had a higher antibacterial effect in the initial tests. Thus we can verify the possibility of the use of essential oils as agents to promote a longer shelf life to food.