Use of Essential Oils in Bioactive Edible Coatings

被引：323
作者：
Sanchez-Gonzalez, Laura [1 ]
Vargas, Maria [1 ]
Gonzalez-Martinez, Chelo [1 ]
Chiralt, Amparo [1 ]
Chafer, Maite [1 ]
机构：
[1] Univ Politecn Valencia, Inst Univ Ingn Alimentos Desarrollo, Dept Technol Alimentos, Valencia 46022, Spain
来源：
FOOD ENGINEERING REVIEWS | 2011年 / 3卷 / 01期
关键词：
Film; Antimicrobial; Biodegradable; Food preservation; OREGANO ESSENTIAL OIL; THYME ESSENTIAL OIL; PLANT ESSENTIAL OILS; ESCHERICHIA-COLI O157-H7; OCIMUM-BASILICUM L; ANTIMICROBIAL ACTIVITY; LISTERIA-MONOCYTOGENES; SHELF-LIFE; BACILLUS-CEREUS; CHITOSAN FILMS;
D O I：
10.1007/s12393-010-9031-3
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Antimicrobial and antioxidant properties of essential oils have previously been extensively reviewed. The mechanisms of action of essential oils have not been clearly identified but they seem to be related with their hydrophobic nature. Applying these natural compounds in the food industry could be a potential alternative, but its application costs and other problems, such as their intense aroma and potential toxicity, limit their use in the area of food preservation. An interesting strategy to reduce doses of essential oils while maintaining their effectiveness could be the incorporation of these natural compounds into edible/biodegradable films. This review discusses the use of essential oils as natural antimicrobial and antioxidant compounds to obtain bioactive films or coatings. The advantages and limitations are also reviewed.
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页码：1 / 16
页数：16
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