1. RI UFLA
  2. Escola de Ciências Agrárias de Lavras - ESAL
  3. Departamento de Ciência dos Alimentos - DCA
  4. DCA - Artigos publicados em periódicos
Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/49934
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Campo DCValorIdioma
dc.creatorPinelli, Juliana Junqueira-
dc.creatorMartins, Heloísa Helena de Abreu-
dc.creatorGuimarães, Angélica Sousa-
dc.creatorIsidoro, Silas Rodrigo-
dc.creatorGonçalves, Michelle Carlota-
dc.creatorMoraes, Tatiana Silveira Junqueira de-
dc.creatorRamos, Eduardo Mendes-
dc.creatorPiccoli, Roberta Hilsdorf-
dc.date.accessioned2022-05-13T18:40:19Z-
dc.date.available2022-05-13T18:40:19Z-
dc.date.issued2021-05-
dc.identifier.citationPINELLI, J. J. et al. Essential oil nanoemulsions for the control of Clostridium sporogenes in cooked meat product: An alternative? LWT - Food Science and Technology, [S.I.], v. 143, May 2021. DOI: https://doi.org/10.1016/j.lwt.2021.111123.pt_BR
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2021.111123pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/49934-
dc.description.abstractThe antimicrobial activity of blend of essential oils and their nanoemulsions against Clostridium sporogenes inoculated in mortadella with sodium nitrite reduction (75 ppm) was evaluated. In addition, physicochemical analysis such as pH, residual nitrite, lipid oxidation, aw and color were realized. Sensory characteristics of mortadella containing essential oils and their nanoemulsions were evaluated through a focus group and control difference test. Nanoemulsions were more effective than individual essential oils in reducing vegetative cells of C. sporogenes. The combinations of essential oils and their nanoemulsions acted as an antioxidant in the meat product and did not modify the other technological characteristics of the product. Although mortadella added with a natural preservative is an attraction, flavor and color variability must be considered. The present study showed good results for the application of essential oil nanoemulsions as a preservative in meat products and encourages further studies in this regard.pt_BR
dc.languageenpt_BR
dc.publisherElsevierpt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceLWT - Food Science and Technologypt_BR
dc.subjectEssential oilspt_BR
dc.subjectNatural preservativespt_BR
dc.subjectNanoemulsionspt_BR
dc.subjectClostridium sporogenespt_BR
dc.subjectFood securitypt_BR
dc.subjectÓleos essenciaispt_BR
dc.subjectConservantes naturaispt_BR
dc.subjectNanoemulsõespt_BR
dc.subjectSegurança alimentarpt_BR
dc.subjectProdutos cárneospt_BR
dc.titleEssential oil nanoemulsions for the control of Clostridium sporogenes in cooked meat product: An alternative?pt_BR
dc.typeArtigopt_BR
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