Conservação de alimentos por antimicrobianos de plantas

Terezinha Feitosa Machado, Laura Maria Bruno

Resumo


Alimento seguro é um requisito para uma vida saudável. As doenças transmitidas por alimentos são um problema global com impacto significativo na saúde humana. Os surtos de origem alimentar criaram um desafio para as autoridades reguladoras de alimentos e saúde a fim de controlar os microrganismos patogênicos. Vários métodos de conservação são utilizados para atender as demandas em relação à segurança microbiológica, valores nutricionais e propriedades sensoriais dos alimentos, dentre esses o uso de conservantes sintéticos. Todavia, os conservantes químicos têm causado alguns problemas de saúde. Nesse cenário, há uma crescente demanda por alimentos mais saudáveis, impulsionando investigações para fontes alternativas de conservantes naturais. As plantas são valiosas fonte de compostos bioativos com atividades antimicrobianas. Contudo, a variação na eficácia desses compostos contra microrganismos em sistemas laboratoriais e em sistemas alimentares reais é o principal determinante do seu uso em alimentos. Este artigo focará nos produtos derivados de plantas com potencial uso para o controle de microrganismos patogênicos e deterioradores de alimentos.


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Referências


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DOI: https://doi.org/10.24120/clp.v0i232.89

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