ANTIFUNGAL EFFECT OF SPICE EXTRACTS - POSSIBLE SOLUTIONS FOR BIOLOGICAL PRESERVATION OF FOOD

Aromatic plants used as spices are effective sources for food additives, used both as taste correctors and for the purpose of preserving food. The paper aims at identifying aromatic herbal extracts that summarize several qualities: to help improve the taste and olfactory qualities of food, to stimul...

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Autores principales:	Oana MARE ROŞCA, Lucia MIHALESCU, Zorica VOŞGAN, Anamaria LAZĂR
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2018
Materias:	biological methods mold vegetal extracts Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/acd6d3a2e6bd4e209fdf920c29e887c6
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spelling	oai:doaj.org-article:acd6d3a2e6bd4e209fdf920c29e887c62021-12-02T19:35:52ZANTIFUNGAL EFFECT OF SPICE EXTRACTS - POSSIBLE SOLUTIONS FOR BIOLOGICAL PRESERVATION OF FOOD2068-66092559-6381https://doaj.org/article/acd6d3a2e6bd4e209fdf920c29e887c62018-06-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/571/540https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381Aromatic plants used as spices are effective sources for food additives, used both as taste correctors and for the purpose of preserving food. The paper aims at identifying aromatic herbal extracts that summarize several qualities: to help improve the taste and olfactory qualities of food, to stimulate digestive secretions by facilitating digestion and, last but not least, to biologically preserve food, contributing to the reduction in the number and amount of synthetic additives. For this purpose, aqueous extracts of Cinnamomum zeylanicum ritidom, Laurus nobilis leaves and Eugenia caryophyllata floral buds, from commercial sources, were prepared. The extracts were tested on saprophytic fungi cultures, which usually infest food by causing alteration and they were obtained using the SER 148 extractor. The Aspergillus, Mucor and Penicillium cultures were made by selection from environment. The extracts of the three spice species have demonstrated significant fungal activity, inhibiting mold growth. The most powerful effect is recorded by the cloves extract, Eugenia caryophyllata, followed by the cinnamon extract. Having in view the results of these experimental studies we consider that spice extracts can be used in the medium term food storage, as they reduce the amount of synthetic preservatives and replace them by natural products.Oana MARE ROŞCALucia MIHALESCUZorica VOŞGANAnamaria LAZĂRStefan cel Mare University of Suceavaarticlebiological methodsmoldvegetal extractsFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 17, Iss 2, Pp 103-112 (2018)
institution	DOAJ
collection	DOAJ
language	EN
topic	biological methods mold vegetal extracts Food processing and manufacture TP368-456
spellingShingle	biological methods mold vegetal extracts Food processing and manufacture TP368-456 Oana MARE ROŞCA Lucia MIHALESCU Zorica VOŞGAN Anamaria LAZĂR ANTIFUNGAL EFFECT OF SPICE EXTRACTS - POSSIBLE SOLUTIONS FOR BIOLOGICAL PRESERVATION OF FOOD
description	Aromatic plants used as spices are effective sources for food additives, used both as taste correctors and for the purpose of preserving food. The paper aims at identifying aromatic herbal extracts that summarize several qualities: to help improve the taste and olfactory qualities of food, to stimulate digestive secretions by facilitating digestion and, last but not least, to biologically preserve food, contributing to the reduction in the number and amount of synthetic additives. For this purpose, aqueous extracts of Cinnamomum zeylanicum ritidom, Laurus nobilis leaves and Eugenia caryophyllata floral buds, from commercial sources, were prepared. The extracts were tested on saprophytic fungi cultures, which usually infest food by causing alteration and they were obtained using the SER 148 extractor. The Aspergillus, Mucor and Penicillium cultures were made by selection from environment. The extracts of the three spice species have demonstrated significant fungal activity, inhibiting mold growth. The most powerful effect is recorded by the cloves extract, Eugenia caryophyllata, followed by the cinnamon extract. Having in view the results of these experimental studies we consider that spice extracts can be used in the medium term food storage, as they reduce the amount of synthetic preservatives and replace them by natural products.
format	article
author	Oana MARE ROŞCA Lucia MIHALESCU Zorica VOŞGAN Anamaria LAZĂR
author_facet	Oana MARE ROŞCA Lucia MIHALESCU Zorica VOŞGAN Anamaria LAZĂR
author_sort	Oana MARE ROŞCA
title	ANTIFUNGAL EFFECT OF SPICE EXTRACTS - POSSIBLE SOLUTIONS FOR BIOLOGICAL PRESERVATION OF FOOD
title_short	ANTIFUNGAL EFFECT OF SPICE EXTRACTS - POSSIBLE SOLUTIONS FOR BIOLOGICAL PRESERVATION OF FOOD
title_full	ANTIFUNGAL EFFECT OF SPICE EXTRACTS - POSSIBLE SOLUTIONS FOR BIOLOGICAL PRESERVATION OF FOOD
title_fullStr	ANTIFUNGAL EFFECT OF SPICE EXTRACTS - POSSIBLE SOLUTIONS FOR BIOLOGICAL PRESERVATION OF FOOD
title_full_unstemmed	ANTIFUNGAL EFFECT OF SPICE EXTRACTS - POSSIBLE SOLUTIONS FOR BIOLOGICAL PRESERVATION OF FOOD
title_sort	antifungal effect of spice extracts - possible solutions for biological preservation of food
publisher	Stefan cel Mare University of Suceava
publishDate	2018
url	https://doaj.org/article/acd6d3a2e6bd4e209fdf920c29e887c6
work_keys_str_mv	AT oanamarerosca antifungaleffectofspiceextractspossiblesolutionsforbiologicalpreservationoffood AT luciamihalescu antifungaleffectofspiceextractspossiblesolutionsforbiologicalpreservationoffood AT zoricavosgan antifungaleffectofspiceextractspossiblesolutionsforbiologicalpreservationoffood AT anamarialazar antifungaleffectofspiceextractspossiblesolutionsforbiologicalpreservationoffood
_version_	1718376400118874112

ANTIFUNGAL EFFECT OF SPICE EXTRACTS - POSSIBLE SOLUTIONS FOR BIOLOGICAL PRESERVATION OF FOOD

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