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- Title
ACEITES ESENCIALES COMO AGENTES ANTIMICROBIANOS EN LA INDUSTRIA DE ALIMENTOS.
- Authors
GODOY BONILLA, Sandra Patricia; SÁNCHEZ, Hector Alejandro
- Abstract
Background: There is ample evidence of the effect and use of substances extracted from plants and the preparation of extracts showing the pesticidal activity of plants rich in terpenoids, coumarins and essential oils. The latter being evaluated as a broad-spectrum bactericidal agents, antifungal, acaricide, repellent and insecticide. The use of aromatic plants and its vegetable oils dates from at least 3500 BC and were used as healing elements, and various rituals. The use of edible coatings as antimicrobials support emerges as an emerging technology, being reported in numerous studies the incorporation of essential oils in order to protect some fruits of microbial attack and their use in the phytosanitary control in crops. Objectives: this study performed a search based on ICT on studies with proven results on the use of essential oils with antimicrobial capacity and its usefulness in the food industry. Methods: Technological surveillance tools, literature review and case studies were employed, to characterize the active compounds and effect of essential oils used in preserving vegetables and phytosanitary management in crops. Results: Bactericidal activity of essential oils is related to their chemical composition and possible synergistic interactions between its components: terpenes, aldehydes, ketones and polyphenols. Conclusions: The study demonstrates the feasibility of using essential oils in microbial control, becoming an option to replace chemicals that are harmful to the consumer or affect the quality of fruit and vegetable production.
- Publication
Vitae (01214004), 2016, Vol 23, pS130
- ISSN
0121-4004
- Publication type
Article