Essential oils in vapour phase as antifungal agents in the cereal processing chain

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F24%3A98870" target="_blank" >RIV/60460709:41210/24:98870 - isvavai.cz</a>

Výsledek na webu

<a href="https://doi.org/10.1016/j.tifs.2023.104293" target="_blank" >https://doi.org/10.1016/j.tifs.2023.104293</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.tifs.2023.104293" target="_blank" >10.1016/j.tifs.2023.104293</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Essential oils in vapour phase as antifungal agents in the cereal processing chain

Popis výsledku v původním jazyce

Background: The world is experiencing significant losses of food and related resources, including cereals and bakery products. The demand for alternatives to preserve both raw materials and food is increasing, and research associated with processing industry and substances of natural origin, such as essential oils, have increased. Scope and approach: This study aimed to provide a comprehensive review of essential oil testing, particularly in the vapour phase, to assess their antifungal efficacy in cereal grains and bakery products. We emphasized on comparing methodologies, in vitro, in situ and finally tests on bakery products, highlighting their heterogeneity, advantages, and limitations. Key findings and conclusions: The great interest in this issue is reflected in the number of studies conducted thus far. These results indicate realistic and promising possibilities for the practical utilisation of essential oils. However, there is a need to standardise the methods, systematically relate the experiments and include sensory analysis to determine a balance between effective and acceptable concentrations.

Název v anglickém jazyce

Essential oils in vapour phase as antifungal agents in the cereal processing chain

Popis výsledku anglicky

Background: The world is experiencing significant losses of food and related resources, including cereals and bakery products. The demand for alternatives to preserve both raw materials and food is increasing, and research associated with processing industry and substances of natural origin, such as essential oils, have increased. Scope and approach: This study aimed to provide a comprehensive review of essential oil testing, particularly in the vapour phase, to assess their antifungal efficacy in cereal grains and bakery products. We emphasized on comparing methodologies, in vitro, in situ and finally tests on bakery products, highlighting their heterogeneity, advantages, and limitations. Key findings and conclusions: The great interest in this issue is reflected in the number of studies conducted thus far. These results indicate realistic and promising possibilities for the practical utilisation of essential oils. However, there is a need to standardise the methods, systematically relate the experiments and include sensory analysis to determine a balance between effective and acceptable concentrations.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40400 - Agricultural biotechnology

Projekt

<a href="/cs/project/QK21010064" target="_blank" >QK21010064: Využití biologicky aktivních látek rostlinného původu při skladování zemědělských produktů</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2024

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

TRENDS IN FOOD SCIENCE & TECHNOLOGY

ISSN

0924-2244

e-ISSN

1879-3053

Svazek periodika

143

Číslo periodika v rámci svazku

JAN 2024

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

22

Strana od-do

—

Kód UT WoS článku

001144302300001

EID výsledku v databázi Scopus

2-s2.0-85180531963