Essential oil nanoemulsions for the control of Clostridium sporogenes in cooked meat product: An alternative?

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorPinelli, Juliana Junqueira-
Autor(es): dc.creatorMartins, Heloísa Helena de Abreu-
Autor(es): dc.creatorGuimarães, Angélica Sousa-
Autor(es): dc.creatorIsidoro, Silas Rodrigo-
Autor(es): dc.creatorGonçalves, Michelle Carlota-
Autor(es): dc.creatorMoraes, Tatiana Silveira Junqueira de-
Autor(es): dc.creatorRamos, Eduardo Mendes-
Autor(es): dc.creatorPiccoli, Roberta Hilsdorf-
Data de aceite: dc.date.accessioned2026-02-09T11:40:16Z-
Data de disponibilização: dc.date.available2026-02-09T11:40:16Z-
Data de envio: dc.date.issued2022-05-13-
Data de envio: dc.date.issued2022-05-13-
Data de envio: dc.date.issued2021-05-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/49934-
Fonte completa do material: dc.identifierhttps://doi.org/10.1016/j.lwt.2021.111123-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1144835-
Descrição: dc.descriptionThe antimicrobial activity of blend of essential oils and their nanoemulsions against Clostridium sporogenes inoculated in mortadella with sodium nitrite reduction (75 ppm) was evaluated. In addition, physicochemical analysis such as pH, residual nitrite, lipid oxidation, aw and color were realized. Sensory characteristics of mortadella containing essential oils and their nanoemulsions were evaluated through a focus group and control difference test. Nanoemulsions were more effective than individual essential oils in reducing vegetative cells of C. sporogenes. The combinations of essential oils and their nanoemulsions acted as an antioxidant in the meat product and did not modify the other technological characteristics of the product. Although mortadella added with a natural preservative is an attraction, flavor and color variability must be considered. The present study showed good results for the application of essential oil nanoemulsions as a preservative in meat products and encourages further studies in this regard.-
Idioma: dc.languageen-
Publicador: dc.publisherElsevier-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceLWT - Food Science and Technology-
Palavras-chave: dc.subjectEssential oils-
Palavras-chave: dc.subjectNatural preservatives-
Palavras-chave: dc.subjectNanoemulsions-
Palavras-chave: dc.subjectClostridium sporogenes-
Palavras-chave: dc.subjectFood security-
Palavras-chave: dc.subjectÓleos essenciais-
Palavras-chave: dc.subjectConservantes naturais-
Palavras-chave: dc.subjectNanoemulsões-
Palavras-chave: dc.subjectSegurança alimentar-
Palavras-chave: dc.subjectProdutos cárneos-
Título: dc.titleEssential oil nanoemulsions for the control of Clostridium sporogenes in cooked meat product: An alternative?-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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