Application of Essential Oils in Food Systems
This Special Issue will look at the advances made in the essential oils. Essential oils have received increasing attention as natural additives for the shelf-life extension of food products, due to the risk in using synthetic preservatives. Synthetic additives can reduce food spoilage, but the prese...
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| Formato: | Online |
| Idioma: | inglês |
| Publicado em: |
MDPI - Multidisciplinary Digital Publishing Institute
2021
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| Acesso em linha: | 28627 |
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| _version_ | 1869529098848567296 |
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| author | Juana Fern´andez-L´opez (Ed.) Manuel Viuda-Martos (Ed.) |
| author_browse | Juana Fern´andez-L´opez (Ed.) Manuel Viuda-Martos (Ed.) |
| author_facet | Juana Fern´andez-L´opez (Ed.) Manuel Viuda-Martos (Ed.) |
| author_sort | Juana Fern´andez-L´opez (Ed.) |
| collection | Directory of Open Access Books |
| description | This Special Issue will look at the advances made in the essential oils. Essential oils have received increasing attention as natural additives for the shelf-life extension of food products, due to the risk in using synthetic preservatives. Synthetic additives can reduce food spoilage, but the present generation is very health conscious and believes in natural products rather than synthetic ones due to their potential toxicity and other concerns. Therefore, one of the major emerging technologies is the extraction of essential oils from several plant organs and their application to foods. Essential oils are a good source of several bioactive compounds, which possess antioxidative and antimicrobial properties, so their use can be very useful to extend the food shelf-life. Although essential oils have been shown to be promising alternative to chemical preservatives, they present special limitations that must be solved before their application in food systems. Low water solubility, high volatility and strong odor are the main properties that make it difficult for food applications. Recent advances refer to new forms of application to avoid these problems are currently under study. Their application into packaging materials and coated films but also directly into the food matrix as emulsions, nanoemulsions, coated and others are some of their new applications. |
| format | Online |
| id | doab-20.500.12854ir-41043 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-410432024-03-28T18:40:53Z Application of Essential Oils in Food Systems Juana Fern´andez-L´opez (Ed.) Manuel Viuda-Martos (Ed.) TX341-641 Preservatives Essential oils Foods thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society This Special Issue will look at the advances made in the essential oils. Essential oils have received increasing attention as natural additives for the shelf-life extension of food products, due to the risk in using synthetic preservatives. Synthetic additives can reduce food spoilage, but the present generation is very health conscious and believes in natural products rather than synthetic ones due to their potential toxicity and other concerns. Therefore, one of the major emerging technologies is the extraction of essential oils from several plant organs and their application to foods. Essential oils are a good source of several bioactive compounds, which possess antioxidative and antimicrobial properties, so their use can be very useful to extend the food shelf-life. Although essential oils have been shown to be promising alternative to chemical preservatives, they present special limitations that must be solved before their application in food systems. Low water solubility, high volatility and strong odor are the main properties that make it difficult for food applications. Recent advances refer to new forms of application to avoid these problems are currently under study. Their application into packaging materials and coated films but also directly into the food matrix as emulsions, nanoemulsions, coated and others are some of their new applications. 2021-02-11T08:18:41Z 2021-02-11T08:18:41Z 2018-09-17 12:19:44 2018 book 28627 9783038970477 9783038970484 https://directory.doabooks.org/handle/20.500.12854/41043 eng image/jpeg Attribution-NonCommercial-NoDerivatives 4.0 International https://play.google.com/books/publish/a/14935057684283403269#details/ISBN:9783038970477 http://www.mdpi.com/books/pdfview/book/705 http://www.mdpi.com/books/pdfview/book/705 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-03897-048-4 10.3390/books978-3-03897-048-4 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783038970477 9783038970484 114 open access |
| spellingShingle | TX341-641 Preservatives Essential oils Foods thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society Juana Fern´andez-L´opez (Ed.) Manuel Viuda-Martos (Ed.) Application of Essential Oils in Food Systems |
| title | Application of Essential Oils in Food Systems |
| title_full | Application of Essential Oils in Food Systems |
| title_fullStr | Application of Essential Oils in Food Systems |
| title_full_unstemmed | Application of Essential Oils in Food Systems |
| title_short | Application of Essential Oils in Food Systems |
| title_sort | application of essential oils in food systems |
| topic | TX341-641 Preservatives Essential oils Foods thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society |
| topic_facet | TX341-641 Preservatives Essential oils Foods thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society |
| url | 28627 |
| work_keys_str_mv | AT juanafernandezlopezed applicationofessentialoilsinfoodsystems AT manuelviudamartosed applicationofessentialoilsinfoodsystems |