Potencialização de óleos essenciais como antimicrobianos aplicados em produtos lácteos fermentados
Data
2011-07-01
Autores
Feniman, Cristiane Mengue [UNESP]
Título da Revista
ISSN da Revista
Título de Volume
Editor
Universidade Estadual Paulista (Unesp)
Resumo
Os óleos essenciais (OEs) apresentam-se como novas opções tecnológicas para serem aplicados como conservantes em alimentos. Entretanto, o uso nas concentrações necessárias para exercerem ação antimicrobiana provoca alterações sensoriais indesejáveis, além de que a essa ação não é desejável quando aplicado em produtos probióticos. O trabalho objetivou identificar e registrar as preferências do público consumidor para alimentos adicionados de OEs, avaliar a ação antimicrobiana do OE de canela em iogurte, adicionado em concentração máxima aceitável sensorialmente (CMAS) e associado com EDTA e/ou polietilenoglicol, verificar a existência de ação antimicrobiana dos OEs de canela, cravo e menta na CMAS contra o Lactobacillus rhamnosus e cultura starter de iogurte durante a vida de prateleira de leite fermentado, determinar a Concentração Inibitória Mínima (CIM) e visualizar os efeitos do OE de canela contra o L. rhamnosus. Os OEs foram obtidos por destilação a vapor e caracterizados quimicamente por cromatografia gasosa e espectrometria de massa. A primeira parte do projeto consistiu em pesquisa de mercado para determinar a melhor associação de OEs com o sabor de frutas no iogurte e os óleos mais associados ao queijo. A máxima concentração aceitável de OE (estipulado na pesquisa de mercado) para o iogurte foi determinada na análise sensorial pela Escala Hedônica de 0 a 9 pontos, com amostras de concentrações crescentes de OE, tendo-se como referencial de aceitação a mediana mínima igual a 7 pontos, referente ao gostei moderadamente. Nessa concentração foi verificada a ação antimicrobiana do OE sozinho e associado com EDTA, polietilenoglicol e ambos, além do tratamento controle. Foram realizadas as contagens de aeróbios mesófilos totais, psicrotróficos e bolores...
Essential oils (EOs) show as new technology options to be used as preservatives in foods. However, the use in necessary concentrations to exert antimicrobial activity causes undesirable sensory changes, and this action is not desirable when applied to probiotic products. The study aimed to identify and record the preferences of the consuming public to foods added with EOs, to evaluate the antimicrobial action of cinnamon EO in yogurt, added to the higher acceptable sensory concentration (HASC) and associated with EDTA and/or polyethylene glycol, to verify the existence of antimicrobial action of cinnamon, clove and mint EOs in the HASC against Lactobacillus rhamnosus and yogurt starter culture during the shelf life of fermented milk, to determine the minimum inhibitory concentration (MIC) and to view the effects of cinnamon EO against L. rhamnosus. The EOs were obtained by steam distillation and chemically characterized by gas chromatography and mass spectrometry. The first part of project involved in market research to determine the best combination of EOs with the taste of fruit in yogurt and oils associated with cheese. The maximum acceptable concentration of EO (stipulated in market research) to the yogurt was determined by sensory analysis scale of 0 to 9 points, with samples of increasing concentrations of OE, haven been as reference the median minimum acceptance equals 7 points, referring to liked moderately. This concentration was found to antimicrobial action of EO alone and associated with EDTA, polyethylene glycol, and both, beyond a control treatment. Counts were performed total mesophilic aerobic, psychrotrophilics, and yeasts and molds. The second part of the project consisted in the survival curve of L. rhamnosus and starter culture in fermented milk, isolated and associated microbial... (Complete abstract click electronic access below)
Essential oils (EOs) show as new technology options to be used as preservatives in foods. However, the use in necessary concentrations to exert antimicrobial activity causes undesirable sensory changes, and this action is not desirable when applied to probiotic products. The study aimed to identify and record the preferences of the consuming public to foods added with EOs, to evaluate the antimicrobial action of cinnamon EO in yogurt, added to the higher acceptable sensory concentration (HASC) and associated with EDTA and/or polyethylene glycol, to verify the existence of antimicrobial action of cinnamon, clove and mint EOs in the HASC against Lactobacillus rhamnosus and yogurt starter culture during the shelf life of fermented milk, to determine the minimum inhibitory concentration (MIC) and to view the effects of cinnamon EO against L. rhamnosus. The EOs were obtained by steam distillation and chemically characterized by gas chromatography and mass spectrometry. The first part of project involved in market research to determine the best combination of EOs with the taste of fruit in yogurt and oils associated with cheese. The maximum acceptable concentration of EO (stipulated in market research) to the yogurt was determined by sensory analysis scale of 0 to 9 points, with samples of increasing concentrations of OE, haven been as reference the median minimum acceptance equals 7 points, referring to liked moderately. This concentration was found to antimicrobial action of EO alone and associated with EDTA, polyethylene glycol, and both, beyond a control treatment. Counts were performed total mesophilic aerobic, psychrotrophilics, and yeasts and molds. The second part of the project consisted in the survival curve of L. rhamnosus and starter culture in fermented milk, isolated and associated microbial... (Complete abstract click electronic access below)
Descrição
Palavras-chave
Microbiologia, Derivados do leite - Processamento, Essential oils
Como citar
FENIMAN, Cristiane Mengue. Potencialização de óleos essenciais como antimicrobianos aplicados em produtos lácteos fermentados. 2011. 97 f. Tese (doutorado) - Universidade Estadual Paulista, Instituto de Biociências de Botucatu, 2011.