Identifier: TFG:887
Authors: Rovira Ferre, Mònica
Abstract:
The deterioration of the nutritional and organoleptic properties of food because the metabolic activity of microorganisms causes economic losses of milions euros a year, in addition to presenting a potential risk to consumer health. The Average life of food is determined by a variety of intrinsic factors (Nature of the raw material and its origin) as extrinsic. These can was by nature abiotic (physical and chemical factors) and biotic (presence of organisms, such as viruses, bacteria, parasites, etc., in food and environment). Very often, the deterioration of nutritional and organoleptic properties of many foods is caused by the metabolic activity of filamentous fungi (commonly called molds), rapidly decreasing half-life due to its rapid growth and production of a large variety and quantity of hydrolytic exoenzims. Recent years food industry has committed to innovate the different methods used to prolong the average life of foods, and so find an alternative "natural" to avoid proliferation of molds. Currently, many plant extracts used historically flavoring additives or condiments are now being investigated by his effect of extending the average life of these due to its antifungal activity. Enough certain vegetables known to have inhibitory effect on the growth of many fungi filamentous deteriorate foods, such as garlic and thyme. Thus, industry has been studying the use of extracts of garlic, thyme, cinnamon, cloves, oregano, the Curcumin, basil and cumin as antioxidants and antifungals, as well as their ability improve the organoleptic properties of different foods. The latter is the point starting from which have developed the literature search.
Repositori URV