Dezembro 2024 vol. 11 num. 2 - X Simpósio Internacional de Inovação e Tecnologia

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EVALUATION OF THE ANTIFUNGAL AND BIOTECHNOLOGICAL POTENTIAL OF ESSENTIAL OILS AS PRESERVATIVE AGENTS IN THE BAKING INDUSTRY

EVALUATION OF THE ANTIFUNGAL AND BIOTECHNOLOGICAL POTENTIAL OF ESSENTIAL OILS AS PRESERVATIVE AGENTS IN THE BAKING INDUSTRY

Pinheiro, Maria Victória Leal ; Souza, Ayana Araújo de ; Silva, Eduardo Mendes da ; Martins, Álvaro Augusto Lima ; Oliveira, Roseane Santos ; Vale, Tatiana Oliveira do ;

Completo:

"The article seeks to evaluate the antifungal and biotechnological potential of oregano and thyme oils as preservative agents in the baking industry. It's a qualitative-quantitative, exploratory, experimental and bibliographic study. The assays were made with a disk diffusion method in agar, using 1%, 25%, 50% and 100% concentrations against the fungus. The sensory analysis were made with the ordination test and the oils toxicity was made with literature review. The results showed the best inhibition in oregano oil, with 25% of concentration. In sensory analysis, the synergistic and oregano samples were the best following the parameters. At the end, was perceptive the potential utilization of essential oils as natural preservatives, being more safe and sustainable then synthetic preservatives."

Completo:

"The article seeks to evaluate the antifungal and biotechnological potential of oregano and thyme oils as preservative agents in the baking industry. It's a qualitative-quantitative, exploratory, experimental and bibliographic study. The assays were made with a disk diffusion method in agar, using 1%, 25%, 50% and 100% concentrations against the fungus. The sensory analysis were made with the ordination test and the oils toxicity was made with literature review. The results showed the best inhibition in oregano oil, with 25% of concentration. In sensory analysis, the synergistic and oregano samples were the best following the parameters. At the end, was perceptive the potential utilization of essential oils as natural preservatives, being more safe and sustainable then synthetic preservatives."

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Palavras-chave: Essential Oils, Antifungal, Preservatives Agents, Baking Industry,

Palavras-chave: Essential Oils, Antifungal, Preservatives Agents, Baking Industry,

DOI: 10.5151/siintec2024-393350

Referências bibliográficas
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Como citar:

Pinheiro, Maria Victória Leal; Souza, Ayana Araújo de; Silva, Eduardo Mendes da; Martins, Álvaro Augusto Lima; Oliveira, Roseane Santos; Vale, Tatiana Oliveira do; "EVALUATION OF THE ANTIFUNGAL AND BIOTECHNOLOGICAL POTENTIAL OF ESSENTIAL OILS AS PRESERVATIVE AGENTS IN THE BAKING INDUSTRY", p. 106-113 . In: . São Paulo: Blucher, 2024.
ISSN 2357-7592, DOI 10.5151/siintec2024-393350

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