Читать книгу Food Chemistry. The Role of Additives, Preservatives and Adulteration онлайн

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In spite of the fact that the food business utilizes essential oils as flavoring agents, they also proved to be as the major source of antimicrobials in the process of food preservation. But, one should have all the knowledge about the properties of essential oils, i.e., the MIC (minimum inhibitory concentration), the mode of action, the range of target organisms, and the impact of food matrix components on their antimicrobial properties.

The diversity of compounds is created by plants containing antimicrobial activity. Some are constantly present while others are delivered because of the physical injury or microbial invasion. Essential oils are the blend of at least 45 various components so recognizing the most active component is not an easy task. There are various methods to extract the oil by mixing few components. Essential oils is widely spread family of organic compounds having low molecular weight with having huge contrasts in the antimicrobial activity [96]. There are four divisions in the active compounds as indicated by their chemical structures which are terpenoids, terpenes, phenylpropenes, and others.