Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/86407
Título: | Mild heat treatment and biopreservatives for artisanal raw milk cheeses: reducing microbial spoilage and extending shelf-life through thermisation, plant extracts and lactic acid bacteria |
Autor(es): | Silva, Beatriz Teixeira, J. A. Cadavez, Vasco Gonzales-Barron, Ursula |
Palavras-chave: | natural preservatives inactivation antimicrobial dairy food safety pathogens |
Data: | 25-Ago-2023 |
Editora: | MDPI |
Revista: | Foods |
Citação: | Silva, B.N.; Teixeira, J.A.; Cadavez, V.; Gonzales-Barron, U. Mild Heat Treatment and Biopreservatives for Artisanal Raw Milk Cheeses: Reducing Microbial Spoilage and Extending Shelf-Life through Thermisation, Plant Extracts and Lactic Acid Bacteria. Foods 2023, 12, 3206. https://doi.org/10.3390/foods12173206 |
Resumo(s): | The microbial quality of raw milk artisanal cheeses is not always guaranteed due to the possible presence of pathogens in raw milk that can survive during manufacture and maturation. In this work, an overview of the existing information concerning lactic acid bacteria and plant extracts as antimicrobial agents is provided, as well as thermisation as a strategy to avoid pasteurisation and its negative impact on the sensory characteristics of artisanal cheeses. The mechanisms of antimicrobial action, advantages, limitations and, when applicable, relevant commercial applications are discussed. Plant extracts and lactic acid bacteria appear to be effective approaches to reduce microbial contamination in artisanal raw milk cheeses as a result of their constituents (for example, phenolic compounds in plant extracts), production of antimicrobial substances (such as organic acids and bacteriocins, in the case of lactic acid bacteria), or other mechanisms and their combinations. Thermisation was also confirmed as an effective heat inactivation strategy, causing the impairment of cellular structures and functions. This review also provides insight into the potential constraints of each of the approaches, hence pointing towards the direction of future research. |
Tipo: | Artigo |
URI: | https://hdl.handle.net/1822/86407 |
DOI: | 10.3390/foods12173206 |
ISSN: | 2304-8158 |
Versão da editora: | https://www.mdpi.com/2304-8158/12/17/3206 |
Arbitragem científica: | yes |
Acesso: | Acesso aberto |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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document_56396_1.pdf | 1,72 MB | Adobe PDF | Ver/Abrir |
Este trabalho está licenciado sob uma Licença Creative Commons