de Souza Evandro Leite, da Cruz Almeida Erika Tayse, de Sousa Guedes Jossana Pereira
Laboratory of Food Microbiology, Dept. of Nutrition, Health Science Center, Federal Univ. of Paraíba, João Pessoa, Brazil.
Compr Rev Food Sci Food Saf. 2016 Jul;15(4):753-772. doi: 10.1111/1541-4337.12208. Epub 2016 Apr 21.
The juice sector is one of the fastest growing sectors in the food industry. Although juices are important because of their nutritional value and convenience, their composition and physicochemical properties affect their microbiological safety and overall quality during their shelf-life. Furthermore, the thermal process classically applied in juices partially reduces the occurring microflora, and the use of chemical additives is perceived negatively by consumers. For these reasons, researchers have proposed the use of nonthermal technologies as antimicrobial preservatives in juices. This paper covers the recent literature on the use of essential oils (EOs) and the individual constituents (ICs) found therein, used alone or in combination with other emerging technologies, for the preservation of juices. From this perspective, this paper discusses the growing importance of the use of EOs and their ICs, either alone or in association with other emerging technologies, in juices and their effects on the safety and physicochemical and sensory quality attributes of these products. The results of papers currently available in the literature reveal that EOs and their ICs are promising alternatives to achieve microbial safety and stability in juices. However, extensive studies considering the effects of each EO or IC on sensory characteristics, primarily taste and aroma, are still needed to establish each of these substances/compounds as feasible preservatives for use in juices. Finally, further studies could focus on the combination of low amounts of EOs or ICs with other nonthermal technologies to achieve a balance between the microbial safety and sensory acceptability of juices.
果汁行业是食品工业中发展最快的行业之一。尽管果汁因其营养价值和便利性而很重要，但其成分和物理化学性质会影响其在保质期内的微生物安全性和整体质量。此外，果汁中传统采用的热处理会部分减少微生物数量，而消费者对化学添加剂的使用持负面看法。基于这些原因，研究人员提出使用非热技术作为果汁中的抗菌防腐剂。本文涵盖了近期有关使用精油（EOs）及其所含的单一成分（ICs）的文献，这些精油单独使用或与其他新兴技术结合用于果汁保鲜。从这个角度出发，本文讨论了单独使用或与其他新兴技术联合使用精油及其单一成分在果汁中的应用日益重要，以及它们对这些产品的安全性、物理化学和感官质量属性的影响。目前文献中现有论文的结果表明，精油及其单一成分是实现果汁微生物安全性和稳定性的有前景的替代方法。然而，仍需要进行广泛研究，考虑每种精油或单一成分对感官特性（主要是味道和香气）的影响，以便将这些物质/化合物确立为可用于果汁的可行防腐剂。最后，进一步的研究可以侧重于将少量精油或单一成分与其他非热技术相结合，以实现果汁微生物安全性和感官可接受性之间的平衡。
