THE SYNERGISM OF ESSENTIAL OILS AS A MODEL TO PREVENT OXIDATIVE AND MICROBIAL DETERIORATION OF FOODS
Keywords:
natural additives, natural preservatives, antioxidants, oxidative deterioration, synergistic combinationsAbstract
Abstract
There is an increasingly notable trend in the awareness of food purchasers of what they consume. There is a marked growth in the need to generate natural alternatives to the use of synthetic additives used in food. Essential oils rank in this category because of their origin from botanical sources and have the ability to decrease spoilage in food. The main causes of deterioration are lipid oxidations, mainly through autoxidation, and the growth of unwanted microorganisms. To optimize the use of essential oils and reduce the necessary concentration in the final product, strategies such as the use of mixtures of various essential oils with additive or synergistic effects can be used. This effect can help generate additives with even better activities than preservatives already used in industry. Also, less final concentration may be needed, interfering less with the organoleptic properties of the product in which it is used. This article mentions the studies related to the synergism applied in edible sunflower oil to test the antioxidant capacity of the essential oil combinations of oregano, bay leaf and peppermint.
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