Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/92568
Type of publication: research article
Type of publication (PDB): Straipsnis kitose duomenų bazėse / Article in other databases (S4)
Field of Science: Chemijos inžinerija / Chemical engineering (T005)
Author(s): Šlapkauskaitė, Jūratė;Kabašinskienė, Aistė;Šlapkauskas, Algimantas;Sekmokienė, Dalia
Title: Antimicrobial activity perspectives of plant extracts and essential oils in food industry
Other Title: Augalų ekstraktų ir eterinių aliejų antimikrobinio aktyvumo panaudojimas maisto pramonėje
Is part of: Maisto chemija ir technologija = Food chemistry and technology = Химия и технология пищи : mokslo darbai / Kauno technologijos universiteto Maisto institutas. Kaunas : KTU Maisto institutas, 2014, T. 48, Nr. 2
Extent: p. 93-104
Date: 2014
Keywords: Augalų ekstraktai;Eteriniai aliejai;Antimikrobinis aktyvumas;Food industry| methods;Plant extracts;Anti-bacterial agents| pharmacology
Abstract: Plants, their extracts and essential oils have different biologically active characteristics. Their antimicrobial activity has been known for years, therefore plants have been started to use for disease profhylaxis and treatment long ago. Eventually, plant extracts and essential oils were started to use in food industry as natural preservatives. According research, bioactive plant compounds have different antimicrobial activity in various food systems because their activity is influenced by their growing and preparation circumstances, extraction way of biologically active compounds, food composition and target microorganisms as well. However, the results in vitro and in vivo are not always the same. Furthermore, some plants have undesirable effect on sensory parameters of food. Nevertheless, the number of research in this area is increasing, methods of obtaining biologically active substances are improving, and the possibilities of the use of these substances are expanding. The antimicrobial characteristics of plant extracts and essential oils, related to growth inhibition of spoilage and pathogenic microorganisms in food are analysed worldwide. Lately, biologically active plant compounds are not only used as food constituents, but have been started to use in package materials as well. Therefore, there is a suitable choice for consumers who appreciate natural food products enriched with natural ingredients enhancing food safety and quality and for producers - like an alternative to artificial preservatives. In this article we aimed to review application possibilities of natural components, such as plant extracts and essential oils, extracted from different sources in food products using their antimicrobial activity
Internet: https://hdl.handle.net/20.500.12259/92568
Affiliation(s): Lietuvos sveikatos mokslų universitetas. Veterinarijos akademija
Vytauto Didžiojo universitetas
Žemės ūkio akademija
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

Files in This Item:
marc.xml7.51 kBXMLView/Open

MARC21 XML metadata

Show full item record
Export via OAI-PMH Interface in XML Formats
Export to Other Non-XML Formats


CORE Recommender

Page view(s)

34
checked on Jun 6, 2021

Download(s)

9
checked on Jun 6, 2021

Google ScholarTM

Check


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.