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Óleos essenciais : potencial como conservantes de alimentos
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Os Óleos Essenciais são compostos produzidos naturalmente por algumas plantas, originados do seu metabolismo secundário, podendo ser encontrados nas várias estruturas das mesmas. Na natureza têm algumas funções, como proteger as plantas contra microrganismos e insetos. São muito conhecidos pelas inúmeras propriedades que apresentam, sendo que neste trabalho se destacam as propriedades antimicrobianas, antifúngicas e antioxidantes. São extraídos das plantas por diferentes métodos e sua composição química é variável, apresentando dois grupos químicos principais: os terpenos e os compostos aromáticos ou fenilpropanóides.
Estes compostos têm um elevado interesse económico e são utilizados em diversas áreas como perfumaria, cosmética e indústria farmacêutica. Nos últimos anos, o interesse em utilizar Óleos Essenciais na indústria de alimentos, como alternativa aos conservantes sintéticos, tem vindo a crescer, de modo a possibilitar o aumento de vida dos produtos em virtude do sabor e aroma. Diante disso, a utilização de Óleos Essenciais como conservantes de alimentos é uma promissora escolha, apontando para novas abordagens, desafios e oportunidades.
Essential Oils are compounds produced naturally by some plants, originating from their secondary metabolism, and they can be found in their various structures. In nature, they have a several functions, such as protecting plants against microorganisms and insects. They are well known for their numerous properties, and in this work, we highlight the antimicrobial, antifungal and antioxidant properties. There are different methods for the extraction of Essential Oils from the plants where they are found, and their chemical composition varies, being classified into two main groups: terpenes and aromatic compounds or phenylpropanoids. These compounds are of great economic interest and are used in various areas such as perfumery, cosmetics, and the pharmaceutical industry. In recent years, there has been growing interest in the usage of Essential Oils in the food industry as an alternative to synthetic preservatives, in order to increase the shelf life of products due to their taste and aroma. In view of this, the use of Essential Oils as food preservatives is a promising choice, pointing to new approaches, challenges and opportunities.
Essential Oils are compounds produced naturally by some plants, originating from their secondary metabolism, and they can be found in their various structures. In nature, they have a several functions, such as protecting plants against microorganisms and insects. They are well known for their numerous properties, and in this work, we highlight the antimicrobial, antifungal and antioxidant properties. There are different methods for the extraction of Essential Oils from the plants where they are found, and their chemical composition varies, being classified into two main groups: terpenes and aromatic compounds or phenylpropanoids. These compounds are of great economic interest and are used in various areas such as perfumery, cosmetics, and the pharmaceutical industry. In recent years, there has been growing interest in the usage of Essential Oils in the food industry as an alternative to synthetic preservatives, in order to increase the shelf life of products due to their taste and aroma. In view of this, the use of Essential Oils as food preservatives is a promising choice, pointing to new approaches, challenges and opportunities.
Descrição
Trabalho Final de Mestrado Integrado, Ciências Farmacêuticas, 2023, Universidade de Lisboa, Faculdade de Farmácia.
Palavras-chave
Óleos essenciais Conservante natural Atividade antimicrobiana Atividade antifúngica Atividade antioxidante Mestrado Integrado - 2023