Antifungal Activity of Basil Essential Oil (Ocimum basilicum L.): Evaluation In Vitro and on an Italian-type Sausage Surface

被引：48

作者：

Saggiorato, Adriana Galon ^{[1
]}

Gaio, Iloir ^{[1
]}

Treichel, Helen ^{[1
]}

de Oliveira, Debora ^{[1
]}

Cichoski, Alexandre Jose ^{[1
]}

Cansian, Rogerio Luis ^{[1
]}

机构：

[1] URI Campus Erechim, Dept Food Engn, BR-99700000 Erechim, RS, Brazil

来源：

FOOD AND BIOPROCESS TECHNOLOGY | 2012年 / 5卷 / 01期

关键词：

Italian-type sausage; Antifungal activity; Basil essential oil; VOLATILE COMPOSITION; MEDICINAL-PLANTS; ANTIOXIDANT; FOODS; CARVACROL; CULTURES;

D O I：

10.1007/s11947-009-0310-z

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study aimed to evaluate the antifungal activity of basil essential oil in vitro and on the surface of an Italian-type sausage. This is justified by the relevance of obtaining safety and functional products, with emphasis on the use of natural additives and on the lack found in the literature related to the control of the fungi on the surface of food products. The results can be considered important since no significant differences were observed in the product's taste using different oil concentrations, viabilizing the technical application of this natural compound on the maturation chambers at the industrial scale. Similar behaviors were observed in the in vitro and on the product surface evaluation, validating the methodology used in plate. A previous evaluation of the results reveals that the basil essential oil seems to be a promising option as an antifungal compound, making possible its use as substitute for chemical additives.

引用

页码：378 / 384

页数：7

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