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Allspice (Pimenta Dioica Lindl) leaves essential oil as a potential antioxidant and antimicrobial source for use in mechanically deboned poultry meat

Abstract This work aimed to characterize the allspice leaves essential oil (EO) and evaluate its antimicrobial activity against specific food-borne pathogenic microorganisms as well as its in vitro antioxidant activity. The antioxidant activity of different concentrations (0, 500 and 1000 mg/kg) of...

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Hoofdauteurs: Bruna Fernandes Andrade, Vanuzia Rodrigues Fernandes Ferreira, Giselle Pereira Cardoso, Monalisa Pereira Dutra Andrade, Alcinéia de Lemos Souza Ramos, Maria das Graças Cardoso, Eduardo Mendes Ramos
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: Instituto de Tecnologia de Alimentos (ITAL) 2023-05-01
Reeks:Brazilian Journal of Food Technology
Onderwerpen:
Jamaican pepper
Natural preservative
Phenolic compounds
P. aeruginosa
Oxidative stability
Essential oil
Online toegang:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232023000100411&tlng=en
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