EFFECTS OF NATURAL BIOACTIVE COMPOUNDS ON MICROBIAL SAFETY AND QUALITY OF DAIRY PRODUCTS
Dairy products are susceptible to contamination by foodborne pathogenic and spoilage microorganisms, which can result to a reduced shelf life of products as well as risks to the consumers’health. This determines the possible use of preservatives in the manufacturing process of dairy products. Consum...
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| Format: | Article |
| Language: | English |
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Technical University of Moldova
2021-06-01
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| Series: | Journal of Engineering Science (Chişinău) |
| Subjects: | |
| Online Access: | https://jes.utm.md/wp-content/uploads/sites/20/2021/06/JES-2-2021_149-160.pdf |
| _version_ | 1818381561389645824 |
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| author | POPESCU, Liliana |
| author_facet | POPESCU, Liliana |
| author_sort | POPESCU, Liliana |
| collection | DOAJ |
| description | Dairy products are susceptible to contamination by foodborne pathogenic and spoilage microorganisms, which can result to a reduced shelf life of products as well as risks to the consumers’health. This determines the possible use of preservatives in the manufacturing process of dairy products. Consumers require healthy food, free of synthetic preservatives, looking for natural alternatives to ensure food safety. Just for this reason, natural ingredients are receiving increasing attention as substitutes for synthetic additives. Currently, research is focusing on the identification of natural antimicrobial agents, especially from plants such as fruits, vegetables, herbs and spices, as they contain significant amounts of compounds with antimicrobial activity. In addition, plants contain bioactive compounds, which could provide health benefits in preventing many diseases. This review aims to discuss the impact of natural antimicrobials on foodborne pathogenic and spoilage microorganisms in products, the antimicrobial efficacy of plant extracts and essential oils and the impact of their incorporation on the sensory characteristics of dairy products such as yogurts, cheeses, butter and ghee. |
| first_indexed | 2024-12-14T02:36:32Z |
| format | Article |
| id | doaj.art-9bc7004e4d1c414cb53e995b17156b76 |
| institution | Directory Open Access Journal |
| issn | 2587-3474 2587-3482 |
| language | English |
| last_indexed | 2024-12-14T02:36:32Z |
| publishDate | 2021-06-01 |
| publisher | Technical University of Moldova |
| record_format | Article |
| series | Journal of Engineering Science (Chişinău) |
| spelling | doaj.art-9bc7004e4d1c414cb53e995b17156b762022-12-21T23:20:07ZengTechnical University of MoldovaJournal of Engineering Science (Chişinău)2587-34742587-34822021-06-0128214916010.52326/jes.utm.2021.28(2).13EFFECTS OF NATURAL BIOACTIVE COMPOUNDS ON MICROBIAL SAFETY AND QUALITY OF DAIRY PRODUCTSPOPESCU, Liliana0https://orcid.org/0000-0003-3381-7511Technical University of Moldova, 168, Stefan cel Mare Bd., Chisinau, Republic of MoldovaDairy products are susceptible to contamination by foodborne pathogenic and spoilage microorganisms, which can result to a reduced shelf life of products as well as risks to the consumers’health. This determines the possible use of preservatives in the manufacturing process of dairy products. Consumers require healthy food, free of synthetic preservatives, looking for natural alternatives to ensure food safety. Just for this reason, natural ingredients are receiving increasing attention as substitutes for synthetic additives. Currently, research is focusing on the identification of natural antimicrobial agents, especially from plants such as fruits, vegetables, herbs and spices, as they contain significant amounts of compounds with antimicrobial activity. In addition, plants contain bioactive compounds, which could provide health benefits in preventing many diseases. This review aims to discuss the impact of natural antimicrobials on foodborne pathogenic and spoilage microorganisms in products, the antimicrobial efficacy of plant extracts and essential oils and the impact of their incorporation on the sensory characteristics of dairy products such as yogurts, cheeses, butter and ghee.https://jes.utm.md/wp-content/uploads/sites/20/2021/06/JES-2-2021_149-160.pdfspoilagefoodborne pathogennatural antimicrobialplant extractsessential oilshelf-life |
| spellingShingle | POPESCU, Liliana EFFECTS OF NATURAL BIOACTIVE COMPOUNDS ON MICROBIAL SAFETY AND QUALITY OF DAIRY PRODUCTS Journal of Engineering Science (Chişinău) spoilage foodborne pathogen natural antimicrobial plant extracts essential oil shelf-life |
| title | EFFECTS OF NATURAL BIOACTIVE COMPOUNDS ON MICROBIAL SAFETY AND QUALITY OF DAIRY PRODUCTS |
| title_full | EFFECTS OF NATURAL BIOACTIVE COMPOUNDS ON MICROBIAL SAFETY AND QUALITY OF DAIRY PRODUCTS |
| title_fullStr | EFFECTS OF NATURAL BIOACTIVE COMPOUNDS ON MICROBIAL SAFETY AND QUALITY OF DAIRY PRODUCTS |
| title_full_unstemmed | EFFECTS OF NATURAL BIOACTIVE COMPOUNDS ON MICROBIAL SAFETY AND QUALITY OF DAIRY PRODUCTS |
| title_short | EFFECTS OF NATURAL BIOACTIVE COMPOUNDS ON MICROBIAL SAFETY AND QUALITY OF DAIRY PRODUCTS |
| title_sort | effects of natural bioactive compounds on microbial safety and quality of dairy products |
| topic | spoilage foodborne pathogen natural antimicrobial plant extracts essential oil shelf-life |
| url | https://jes.utm.md/wp-content/uploads/sites/20/2021/06/JES-2-2021_149-160.pdf |
| work_keys_str_mv | AT popesculiliana effectsofnaturalbioactivecompoundsonmicrobialsafetyandqualityofdairyproducts |