Departamento de Engenharia de Alimentos, Centro de Ciências Agrárias e Engenharias, Universidade Federal do Espírito Santo, Alegre, Espírito Santo, Brazil.
Departamento de Química e Física, Centro de Ciências Exatas, Naturais e da Saúde, Universidade Federal do Espírito Santo, Alegre, Espírito Santo, Brazil.
Meat Sci. 2021 Jun;176:108463. doi: 10.1016/j.meatsci.2021.108463. Epub 2021 Feb 11.
The antimicrobial activity of essential oils (EO) is associated with the presence of secondary metabolites synthesized by plants. Its mechanism of action involves the interaction of its hydrophobic components with the lipids present in the cell membrane of microorganism, resulting in metabolic damages and cell death. Spoilage and pathogenic microorganisms are contaminants in meat and meat products with considerable impacts on food quality and safety. Research shows the potential of applying essential oils in the preservation of meat food systems as compounds of low toxicity, extracted from a natural source, and as an alternative to consumer demand for healthy foods with a more natural appeal. In addition, there is a great diversity of plants from which essential oils can be extracted, whose antimicrobial activity in vitro and in meat and meat products has been proven.
精油（EO）的抗菌活性与其植物合成的次生代谢物有关。其作用机制包括其疏水性成分与微生物细胞膜中存在的脂质相互作用，导致代谢损伤和细胞死亡。腐败和致病性微生物是肉类和肉类产品中的污染物，对食品质量和安全有相当大的影响。研究表明，精油在肉类食品体系保存中的应用具有潜力，因为它们是低毒性化合物，从天然来源提取，并且可以满足消费者对更天然的健康食品的需求。此外，有大量的植物可以提取精油，其在体外和肉类及肉类产品中的抗菌活性已得到证实。
