Essential oils and phenolic compounds as food preservatives
Recent studies have shown that consumers are increasingly choosing food items without synthetic preservatives or additives. In order to find alternatives to address the food industry’s need of ensuring food safety, this essay focuses on the possible use of natural preservatives derived from antisept...
| Autor principal: | |
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| Formato: | First cycle, G2E |
| Lenguaje: | sueco Inglés |
| Publicado: |
2019
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| Acceso en línea: | https://stud.epsilon.slu.se/14819/ |
| _version_ | 1855572475511832576 |
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| author | Häggman, Erika |
| author_browse | Häggman, Erika |
| author_facet | Häggman, Erika |
| author_sort | Häggman, Erika |
| collection | Epsilon Archive for Student Projects |
| description | Recent studies have shown that consumers are increasingly choosing food items without synthetic preservatives or additives. In order to find alternatives to address the food industry’s need of ensuring food safety, this essay focuses on the possible use of natural preservatives derived from antiseptic plants. The plants in question most often originate from the Mediterranean area and belong to the Lamiaceae family. The essential oils from these plants have been examined and found to be useful against foodborne pathogens and bacteria such as Listeria monocytogenes and Escherichia coli. Particularly the essential oils from Origanum and Thymus with the antibacterial constituents carvacrol and thymol have proven to be effective. Thymol and carvacrol cause destruction of the bacteria’s cell membrane. There are, however, several challenges when attempting to use essential oils in food items. For example, plants show large chemical variabilities, which makes it difficult to provide consistent products of high quality. Therefore, cultivation techniques and knowledge are of great importance. Furthermore, efficacy of the essential oil constituents depends on pH and the ingredients of the food. Additionally, the contribution of sensory properties is an issue. Nevertheless, this essay will illustrate that the essential oils from the genus Origanum and Thymus do show promising results when cultivated in awareness and applied to food items with a low pH and fat content. |
| format | First cycle, G2E |
| id | RepoSLU14819 |
| institution | Swedish University of Agricultural Sciences |
| language | Swedish Inglés |
| publishDate | 2019 |
| publishDateSort | 2019 |
| record_format | eprints |
| spelling | RepoSLU148192020-05-29T13:15:34Z https://stud.epsilon.slu.se/14819/ Essential oils and phenolic compounds as food preservatives Häggman, Erika Crop husbandry Food processing and preservation Recent studies have shown that consumers are increasingly choosing food items without synthetic preservatives or additives. In order to find alternatives to address the food industry’s need of ensuring food safety, this essay focuses on the possible use of natural preservatives derived from antiseptic plants. The plants in question most often originate from the Mediterranean area and belong to the Lamiaceae family. The essential oils from these plants have been examined and found to be useful against foodborne pathogens and bacteria such as Listeria monocytogenes and Escherichia coli. Particularly the essential oils from Origanum and Thymus with the antibacterial constituents carvacrol and thymol have proven to be effective. Thymol and carvacrol cause destruction of the bacteria’s cell membrane. There are, however, several challenges when attempting to use essential oils in food items. For example, plants show large chemical variabilities, which makes it difficult to provide consistent products of high quality. Therefore, cultivation techniques and knowledge are of great importance. Furthermore, efficacy of the essential oil constituents depends on pH and the ingredients of the food. Additionally, the contribution of sensory properties is an issue. Nevertheless, this essay will illustrate that the essential oils from the genus Origanum and Thymus do show promising results when cultivated in awareness and applied to food items with a low pH and fat content. Ny forskning visar att konsumenter allt mer väljer livsmedel utan syntetiska konserveringsmedel och tillsatser. Livsmedelsindustrin behöver hitta alternativ som kan bibehålla livsmedelsäkerheten, därför fokuserar denna uppsats på möjligheten att använda naturliga konserveringsmedel från antiseptiska växter. Växterna som det är frågan om kommer ofta från Medelhavsområdet och tillhör växtfamiljen Lamiaceae. De eteriska oljorna från dessa växter har undersökts och visat sig vara effektiva mot matburna patogener och bakterier såsom Listeria monocytogenes och Escherichia coli. Särskilt effektiva är de eteriska oljorna från släkterna Origanum och Thymus, som innehåller de antibakteriella ämnena carvacrol och thymol. Thymol och carvacrol förstör cellmembranen hos bakterierna. Däremot finns det flera utmaningar när det kommer till att använda eteriska oljor i livsmedel. Till exempel så varierar växternas kemi, vilket gör det svårt att bibehålla en jämn produkt av hög kvalitet. Därför är odlingstekniker och kunskap viktigt. Utöver det så beror effekten av de eteriska oljorna på pH värdet och ingredienserna i livsmedlet. Bidragandet till smak och lukt är också ett problem. Icke desto mindre visar denna uppsats att de eteriska oljorna från Origanum sp. och Thymus sp. ger positiva resultat, särskilt efter medveten odling och då de tillsätts i livsmedel med lågt pH och fettinnehåll. 2019-07-10 First cycle, G2E NonPeerReviewed application/pdf sv https://stud.epsilon.slu.se/14819/7/haggman_e_190708.pdf Häggman, Erika, 2019. Essential oils and phenolic compounds as food preservatives. First cycle, G2E. Alnarp: (LTJ, LTV) > Dept. of Biosystems and Technology (from 130101) <https://stud.epsilon.slu.se/view/divisions/OID-643.html> urn:nbn:se:slu:epsilon-s-10751 eng |
| spellingShingle | Crop husbandry Food processing and preservation Häggman, Erika Essential oils and phenolic compounds as food preservatives |
| title | Essential oils and phenolic compounds as food preservatives |
| title_full | Essential oils and phenolic compounds as food preservatives |
| title_fullStr | Essential oils and phenolic compounds as food preservatives |
| title_full_unstemmed | Essential oils and phenolic compounds as food preservatives |
| title_short | Essential oils and phenolic compounds as food preservatives |
| title_sort | essential oils and phenolic compounds as food preservatives |
| topic | Crop husbandry Food processing and preservation |
| url | https://stud.epsilon.slu.se/14819/ https://stud.epsilon.slu.se/14819/ |