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

Brazilian Archives of Biology and Technology

Evandro Leite De Souza²  Tânia Lúcia Montenegro Stamford²  Edeltrudes De Oliveira Lima¹  Vinícius Nogueira Trajano¹  José Maria Barbosa Filho¹ 

[1] ,Universidade Federal de Pernambuco Centro de Ciências da Saúde Departamento de Nutrição

关键词: Spices;    essential oil;    extracts;    chemical compounds;    antibacterial activity;    antifungal activity;   

DOI  :  10.1590/S1516-89132005000500007

来源: SciELO

【 摘 要 】

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.

【 授权许可】

CC BY-NC   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License