Plant extract and essential oils added as antimicrobials to cheeses: a review

Cheese is a food that is highly susceptible to contamination by pathogenic and spoilage microorganisms, which can result in a decrease in its shelf life and cause serious risks to the consumers’ health. Consumers always require healthy food, free of synthetic preservatives, inducing a search for nat...

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Bibliographic Details
Published in:Ciência rural 2017, Vol.47 (8)
Main Authors: Gouvea, Fabiola dos Santos, Rosenthal, Amauri, Ferreira, Elisa Helena da Rocha
Format: Article
Language:English
Subjects:
AGRONOMY
Antiinfectives and antibacterials
Antimicrobial agents
antimicrobiano natural
Cheese
Consumers
Consumption
Dairy products
Essential oils
extratos de plantas
Food
Food contamination
Herbal medicine
Herbs
Lipids
Listeria
Microorganisms
Milk
Oils & fats
Pathogens
Plant extracts
Potassium
Preservatives
Product differentiation
Product safety
queijo
Salmonella
Sensory properties
Shelf life
Spoilage
óleos essenciais
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Summary:Cheese is a food that is highly susceptible to contamination by pathogenic and spoilage microorganisms, which can result in a decrease in its shelf life and cause serious risks to the consumers’ health. Consumers always require healthy food, free of synthetic preservatives, inducing a search for natural alternatives to ensure safety of the products. Essential oils and plant extracts emerge as an alternative for aiding cheese preservation. Some substances have demonstrated good effects against most pathogens and cheese spoilage microorganisms. However, intrinsic and extrinsic factors may influence the actions of these compounds when incorporated into cheese, besides affecting the product characteristics. This review aims at discussing the antimicrobial efficiency of plant extracts and essential oils as well as the impact of their incorporation on lactic bacteria and the sensory characteristics of products. RESUMO: O queijo é um alimento muito susceptível a contaminação por microrganismos patogênicos e deteriorantes, que podem ocasionar desde a diminuição da validade comercial até sérios riscos à saúde do consumidor. O consumidor vem demandando cada vez mais alimentos saudáveis e livres de conservantes sintéticos, induzindo à busca de alternativas naturais para garantir a segurança dos produtos. Os extratos de plantas e óleos essenciais surgem como alternativa promissora para auxiliar na conservação do produto, demonstrado boa eficiência contra os principais microrganismos patogênicos e deteriorantes do queijo. No entanto, fatores inerentes ao alimento, assim como fatores extrínsecos, podem influenciar na ação destes compostos quando incorporados ao queijo, além de impactar nas características do produto. Desta forma, esta revisão pretende analisar a eficiência antimicrobiana de extratos de plantas e óleos essenciais no queijo, bem como o impacto da sua incorporação nas bactérias ácido lácticas e nas características sensoriais do produto.
ISSN:0103-8478
1678-4596
0103-8478
1678-4596
DOI:10.1590/0103-8478cr20160908