Section 71
Chapter 70,847

Potential application of essential oils as antimicrobial preservatives in cheese

Khorshidian, N.; Yousefi, M.; Khanniri, E.; Mortazavian, A.M.

Innovative Food Science and Emerging Technologies 45: 62-72


ISSN/ISBN: 1466-8564
DOI: 10.1016/j.ifset.2017.09.020
Accession: 070846148

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Increasing demand of consumers to use food products without preservatives or natural preservatives as possible has compelled the food industries for utilization of preservatives with herbal and microbial origins instead of artificial preservatives in their production. Essential oils are volatile, natural plant-derived substances that are used in medicine, food flavoring and food preservation. These diverse compounds represent considerable potential antioxidant, antibacterial and antifungal activities via various mechanisms. This review represents an overview on the impact of essential oils and their constituents as natural antimicrobials versus common pathogenic and spoilage microorganisms in cheese along with the related mechanisms of actions. Industrial relevance: Natural preservatives have proven popularity such that interest continues in substituting artificial additives with natural. Therefore, production of safe food without or with low amounts of synthetic preservatives is one of the most important challenges in the food industry. This review, introduces the potential application of essential oils as natural antimicrobial agents for reduction of common spoilage and pathogenic bacteria as well as molds and yeasts in cheese-making industry.

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