Antimicrobial effectiveness of spices: an approach for use in food conservation systems

Antimicrobial effectiveness of spices: an approach for use in food conservation systems

There has been constant an increasing the search alternative and efficient compounds for food conservation, aiming a partial or total replacement of antimicrobial chemical additives. Spices offer a promising alternative for food safety. Inhibitory activity of spices and derivatives on the growth of bacteria, yeasts, fungi and microbial toxins synthesis has been well reported, so they could be used in food conservation as main or as adjuvant antimicrobial compounds in order to assure the production of microbiologically stable foods.

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Main Authors: Souza,Evandro Leite de, Stamford,Tânia Lúcia Montenegro, Lima,Edeltrudes de Oliveira, Trajano,Vinícius Nogueira, Barbosa Filho,José Maria
Format: Digital revista
Language:English
Published: Instituto de Tecnologia do Paraná - Tecpar 2005
Online Access:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000500007
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spelling oai:scielo:S1516-891320050005000072005-09-14Antimicrobial effectiveness of spices: an approach for use in food conservation systemsSouza,Evandro Leite deStamford,Tânia Lúcia MontenegroLima,Edeltrudes de OliveiraTrajano,Vinícius NogueiraBarbosa Filho,José Maria Spices essential oil extracts chemical compounds antibacterial activity antifungal activity There has been constant an increasing the search alternative and efficient compounds for food conservation, aiming a partial or total replacement of antimicrobial chemical additives. Spices offer a promising alternative for food safety. Inhibitory activity of spices and derivatives on the growth of bacteria, yeasts, fungi and microbial toxins synthesis has been well reported, so they could be used in food conservation as main or as adjuvant antimicrobial compounds in order to assure the production of microbiologically stable foods.info:eu-repo/semantics/openAccessInstituto de Tecnologia do Paraná - TecparBrazilian Archives of Biology and Technology v.48 n.4 20052005-07-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000500007en10.1590/S1516-89132005000500007
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country Brasil
countrycode BR
component Revista
access En linea
databasecode rev-scielo-br
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region America del Sur
libraryname SciELO
language English
format Digital
author Souza,Evandro Leite de
Stamford,Tânia Lúcia Montenegro
Lima,Edeltrudes de Oliveira
Trajano,Vinícius Nogueira
Barbosa Filho,José Maria
spellingShingle Souza,Evandro Leite de
Stamford,Tânia Lúcia Montenegro
Lima,Edeltrudes de Oliveira
Trajano,Vinícius Nogueira
Barbosa Filho,José Maria
Antimicrobial effectiveness of spices: an approach for use in food conservation systems
author_facet Souza,Evandro Leite de
Stamford,Tânia Lúcia Montenegro
Lima,Edeltrudes de Oliveira
Trajano,Vinícius Nogueira
Barbosa Filho,José Maria
author_sort Souza,Evandro Leite de
title Antimicrobial effectiveness of spices: an approach for use in food conservation systems
title_short Antimicrobial effectiveness of spices: an approach for use in food conservation systems
title_full Antimicrobial effectiveness of spices: an approach for use in food conservation systems
title_fullStr Antimicrobial effectiveness of spices: an approach for use in food conservation systems
title_full_unstemmed Antimicrobial effectiveness of spices: an approach for use in food conservation systems
title_sort antimicrobial effectiveness of spices: an approach for use in food conservation systems
description There has been constant an increasing the search alternative and efficient compounds for food conservation, aiming a partial or total replacement of antimicrobial chemical additives. Spices offer a promising alternative for food safety. Inhibitory activity of spices and derivatives on the growth of bacteria, yeasts, fungi and microbial toxins synthesis has been well reported, so they could be used in food conservation as main or as adjuvant antimicrobial compounds in order to assure the production of microbiologically stable foods.
publisher Instituto de Tecnologia do Paraná - Tecpar
publishDate 2005
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000500007
work_keys_str_mv AT souzaevandroleitede antimicrobialeffectivenessofspicesanapproachforuseinfoodconservationsystems
AT stamfordtanialuciamontenegro antimicrobialeffectivenessofspicesanapproachforuseinfoodconservationsystems
AT limaedeltrudesdeoliveira antimicrobialeffectivenessofspicesanapproachforuseinfoodconservationsystems
AT trajanoviniciusnogueira antimicrobialeffectivenessofspicesanapproachforuseinfoodconservationsystems
AT barbosafilhojosemaria antimicrobialeffectivenessofspicesanapproachforuseinfoodconservationsystems
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