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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/59535
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dc.creatorPaula Karolinesoares Fariaspt_BR
dc.creatorRenata Ribeiro Durãespt_BR
dc.creatorJoão Matheus Almeida Ravnjakpt_BR
dc.creatorCintya Neves de Souzapt_BR
dc.creatorCláudia de Andrade Soutopt_BR
dc.creatorAnna Christina de Almeidapt_BR
dc.creatorFrancine Souza Alves da Fonsecapt_BR
dc.creatorErnane Ronie Martinspt_BR
dc.creatorMarinilza Soares Mota Salespt_BR
dc.creatorAgda Silene Leitept_BR
dc.creatorFabíola Belkiss Santos de Oliveirapt_BR
dc.creatorPedro Miranda Mendespt_BR
dc.creatorAlcinei Místico Azevedopt_BR
dc.creatorIgor Viana Brandipt_BR
dc.date.accessioned2023-10-17T15:31:01Z-
dc.date.available2023-10-17T15:31:01Z-
dc.date.issued2022-
dc.citation.volume9pt_BR
dc.citation.issue5pt_BR
dc.citation.spage114pt_BR
dc.citation.epage120pt_BR
dc.identifier.doihttps://dx.doi.org/10.22161/ijaers.95.9pt_BR
dc.identifier.issn2456-1908pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/59535-
dc.description.resumoThe addition of essential oils (EO) as a natural preservative in dairy products and food matrices has been an alternative to synthetic preservatives. Clove EO (Syzygium aromaticum L.) is a potential possibility because it has therapeutic functions, antimicrobial and antioxidant activity, as well as bioactive compounds. In this study, concentrations of S. aromaticum EO were added to a fermented milk drink and the effect on the conservation of the microbiological and physicochemical quality of the product during storage was evaluated. Headspace analysis identified four bioactive chemical compounds from the EO of S. aromaticum in the fermented milk drink, namely eugenol, βCaryophyllene, α-Humelene and copaene. The microbiological and physicochemical stability parameters of the fermented milk beverage were maintained during storage, indicating that the EO of S. aromaticum contributed to the maintenance of the quality of the manufactured product. In conclusion, the addition of S. aromaticum EO at concentrations of 10, 20 and 30 µL/mL in fermented milk drink helped to preserve the quality of the product in storage. In addition, the milk matrix does not interfere with the presence of bioactive chemical compounds in the oils.pt_BR
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológicopt_BR
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Geraispt_BR
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpt_BR
dc.languageporpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIASpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofInternational Journal of Advanced Engineering Research and Science-
dc.rightsAcesso Abertopt_BR
dc.subject.otherCravopt_BR
dc.subject.otherAlimentos -- Conservaçãopt_BR
dc.subject.otherLaticíniospt_BR
dc.titleThe addition of Syzygium aromaticum essential oil preserves the microbiological and physicochemical quality of the fermented milk beverage during storagept_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://ijaers.com/uploads/issue_files/9IJAERS-04202250-Theaddition.pdfpt_BR
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