Validation of antimicrobial natural compounds as na alternative to Potassioum Sorbate in fruit and cereal preparations and its dairy applicationsa

  • Franco Luciano Cisternas Ramírez (Student)

Student thesis: Master's Thesis

Abstract

The physiology of a fungus is very important, as this can have a different and significant impact on the environment, industrial processes and human health. With regard to this last, some species of fungi are considered pathogenic for humans because of their production of mycotoxins, which are associated with both allergies and more severe illnesses. This work developed in FRULACT; a company with more than 20 years in the food business, which aims for the development of products with the highest standards of quality for customers in countries inside and outside of Europe, seeks new natural antimicrobial active compounds, which can replace the potassium sorbate (E202), currently used as a food preservative. This work does show the use of EO as natural analogues for potassium sorbate as a food preservative to prevent fungal growth. To achieve this objective, fungi from the work environment, and raw materials used by the company, were isolated and its growth tested in the presence of different essential oils (EO) (eucalyptus, lavender, thyme, bay and basil), which were also included in yogurt with different preparations elaborated by FRULACT according to the identified raw materials with propensity for the development of microbial load (blackberry, cereals and pineapple), to thereby analyze possible changes in their organoleptic characteristics. As results were obtained that the EO of lavender, thyme and bay stopped the growth of fungi at concentrations of 0.5, 0.2 and 0.2% (v/v) respectively, on in vitro experiments. These three EO were subsequently included in preparations of FRULACT (in the respective concentrations and types of preparations above mentioned) and then they were tested by a group of specialists and it was verified that preparations had drastic variations, because the organoleptic characteristics were not expected to have strong notes that reflect the flavor of EO, demonstrating the need for further studies, with different oils or concentrations already tested, so that they can be definitively used in the food industry.
Date of Award19 Jul 2016
Original languageEnglish
Awarding Institution
  • Universidade Católica Portuguesa
SupervisorCristina Rodrigues (Supervisor) & Patrícia Moreira (Co-Supervisor)

Designation

  • Mestrado em Engenharia Alimentar

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