Aceites esenciales en la conservación de alimentos
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Palabras clave

Aceites esenciales
conservación
alimentos
actividad antimicrobiana
actividad antioxidante

Resumen

Los aceites esenciales de plantas aromáticas poseen un fuerte potencial antimicrobiano y antioxidante, por lo que su uso como conservantes natural satisface la demanda de los consumidores de alimentos seguros, sanos y nutritivos; debido a su gran potencial, pueden actuar contra los microorganismos patógenos que causan enfermedades en los consumidores y así mismo la vida útil de los alimentos se alargará y la calidad se mantendrá. Los aceites esenciales tienen una amplia variedad de compuestos químicos que actúan estableciendo relaciones de sinergismo para realizar las actividades antimicrobianas, antioxidantes, antifúngicas, antivirales, insecticidas, entre otras que los caracterizan. Estas sustancias pueden encontrarse y ser extraídas de diversas partes de la planta aromática, como en las flores, hojas, raíces, rizomas, frutas, semillas, madera, resinas, superficie de las hojas y cálices, variando significativamente en sus propiedades químicas. Además de la actividad antimicrobiana y antioxidante que es descrita, se ha reportado el uso de los aceites esenciales en envases ó empaques (envases activos) que van a proteger y le van a conferir directa ó indirectamente al alimento las propiedades anteriormente mencionadas. Igualmente se abordan una serie de limitaciones que se presentan al trabajar o utilizar aceites esenciales en la conservación de los alimentos.

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Citas

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