The addition of Syzygium aromaticum essential oil preserves the microbiological and physicochemical quality of the fermented milk beverage during storage

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dc.creatorPaula Karolinesoares Farias
dc.creatorRenata Ribeiro Durães
dc.creatorJoão Matheus Almeida Ravnjak
dc.creatorCintya Neves de Souza
dc.creatorCláudia de Andrade Souto
dc.creatorAnna Christina de Almeida
dc.creatorFrancine Souza Alves da Fonseca
dc.creatorErnane Ronie Martins
dc.creatorMarinilza Soares Mota Sales
dc.creatorAgda Silene Leite
dc.creatorFabíola Belkiss Santos de Oliveira
dc.creatorPedro Miranda Mendes
dc.creatorAlcinei Místico Azevedo
dc.creatorIgor Viana Brandi
dc.date.accessioned2023-10-17T15:31:01Z
dc.date.accessioned2025-09-09T01:24:10Z
dc.date.available2023-10-17T15:31:01Z
dc.date.issued2022
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.identifier.doihttps://dx.doi.org/10.22161/ijaers.95.9
dc.identifier.issn2456-1908
dc.identifier.urihttps://hdl.handle.net/1843/59535
dc.languagepor
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofInternational Journal of Advanced Engineering Research and Science
dc.rightsAcesso Aberto
dc.subjectCravo
dc.subjectAlimentos -- Conservação
dc.subjectLaticínios
dc.titleThe addition of Syzygium aromaticum essential oil preserves the microbiological and physicochemical quality of the fermented milk beverage during storage
dc.typeArtigo de periódico
local.citation.epage120
local.citation.issue5
local.citation.spage114
local.citation.volume9
local.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.
local.publisher.countryBrasil
local.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS
local.publisher.initialsUFMG
local.url.externahttps://ijaers.com/uploads/issue_files/9IJAERS-04202250-Theaddition.pdf

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