NATURAL ANTIMICROBIALS: HEALTHY ALTERNATIVE OF APPLICATION IN FOODS AS PRESERVATIVES
Consumers have sought to adopt a healthier lifestyle by avoiding the use of foods with artificial preservatives. To meet this demand, a solution would be the use of natural preservatives. There are foods that already have natural antimicrobials such as milk (which has lactoferrin), eggs (lysozyme) and crustaceans (chitosan). There are also bacteriocins produced by bacteria to inhibit others, nisin. All these antimicrobials are non-toxic and can be applied to foods as natural preservatives. In this review, we detail each natural antimicrobial and the possible food application that can be directly or through films, coatings, packaging and encapsulation.
NATURAL ANTIMICROBIALS: HEALTHY ALTERNATIVE OF APPLICATION IN FOODS AS PRESERVATIVES
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DOI: 10.22533/at.ed.159242230012
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Palavras-chave: Health, natural preservatives, shelf life.
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Keywords: Health, natural preservatives, shelf life.
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Abstract:
Consumers have sought to adopt a healthier lifestyle by avoiding the use of foods with artificial preservatives. To meet this demand, a solution would be the use of natural preservatives. There are foods that already have natural antimicrobials such as milk (which has lactoferrin), eggs (lysozyme) and crustaceans (chitosan). There are also bacteriocins produced by bacteria to inhibit others, nisin. All these antimicrobials are non-toxic and can be applied to foods as natural preservatives. In this review, we detail each natural antimicrobial and the possible food application that can be directly or through films, coatings, packaging and encapsulation.
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Número de páginas: 11
- Larissa Graziele Rauber Duarte
