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Applications of Essential Oils as Antibacterial Agents in Minimally Processed Fruits and Vegetables - A Review

2022Journal article Open access
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dc.contributor.authorSantos, M.I.S.
dc.contributor.authorMarques, C.
dc.contributor.authorMota, J.
dc.contributor.authorPedroso, L.
dc.contributor.authorLima, A.
dc.date.accessioned2022-04-18T10:18:18Z
dc.date.available2022-04-18T10:18:18Z
dc.date.issued2022
dc.description.abstractMicrobial foodborne diseases are a major health concern. In this regard, one of the major risk factors is related to consumer preferences for “ready-to-eat” or minimally processed (MP) fruits and vegetables. Essential oil (EO) is a viable alternative used to reduce pathogenic bacteria and increase the shelf-life of MP foods, due to the health risks associated with food chlorine. Indeed, there has been increased interest in using EO in fresh produce. However, more information about EO applications in MP foods is necessary. For instance, although in vitro tests have defined EO as a valuable antimicrobial agent, its practical use in MP foods can be hampered by unrealistic concentrations, as most studies focus on growth reductions instead of bactericidal activity, which, in the case of MP foods, is of utmost importance. The present review focuses on the effects of EO in MP food pathogens, including the more realistic applications. Overall, due to this type of information, EO could be better regarded as an added value to the food industrypt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationSantos, M.I.S.; Marques, C.; Mota, J.; Pedroso, L.; Lima, A. Applications of Essential Oils as Antibacterial Agents in Minimally Processed Fruits and Vegetables - A Review. Microorganisms 2022, 10, 760pt_PT
dc.identifier.doihttps://doi.org/10.3390/microorganisms 10040760pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.5/24090
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectessential oilspt_PT
dc.subjectminimally processed foodspt_PT
dc.subjectfoodborne pathogenspt_PT
dc.subjectantibacterial mechanismspt_PT
dc.subjectminimal inhibitory concentrationspt_PT
dc.subjectminimal bactericidal concentrationspt_PT
dc.titleApplications of Essential Oils as Antibacterial Agents in Minimally Processed Fruits and Vegetables - A Reviewpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleMicroorganismspt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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