Antimicrobial effectiveness of spices: An approach for use in food conservation systems

被引：68

作者：

de Souza, EL ^{[1
]}

Stamford, TLM

Lima, ED

Trajano, VN

Barbosa, JM

机构：

[1] Univ Fed Pernambuco, Ctr Ciencias Saude, Dept Nutr, Programa Posgraduacao Nutr, Recife, PE, Brazil

[2] Univ Fed Paraiba, Ctr Ciencias Saude, Dept Ciencias Farmaceut, Lab Micol, BR-58052230 Joao Pessoa, Paraiba, Brazil

[3] Univ Fed Paraiba, Ctr Ciencias Saude, Dept Ciencias Farmaceut, Lab Tecnol Farmaceut, BR-58052230 Joao Pessoa, Paraiba, Brazil

来源：

BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY | 2005年 / 48卷 / 04期

关键词：

spices; essential oil; extracts; chemical compounds; antibacterial activity; antifungal activity;

D O I：

10.1590/S1516-89132005000500007

中图分类号：

Q [生物科学];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

There has been constant an increasing the search alternative and efficient compounds for food conservation, aiming a partial or total replacement of antimicrobial chemical additives. Spices offer a promising alternative for food safety. Inhibitory activity of spices and derivatives on the growth of bacteria, yeasts, fungi and microbial toxins synthesis has been well reported, so they could be used in food conservation as main or as adjuvant antimicrobial compounds in order to assure the production of microbiologically stable foods.

引用

页码：549 / 558

页数：10

共 83 条

[1] Effect of garlic, onion and sodium benzoate on the mycoflora of pepper, cinnamon and rosemary in Egypt [J].