ESSENTIAL OILS AS NATURAL FOOD ADDITIVES: STABILITY AND SAFETY

Autores

  • Camila Frederico Universidade Paranaense (UNIPAR)
  • Lidaiane Mariáh Silva dos Santos Franciscato Universidade Paranaense (UNIPAR)
  • Suelen Pereira Ruiz Universidade Paranaense

DOI:

https://doi.org/10.25110/arqsaude.v27i10.2023-018

Palavras-chave:

Antibacterial Activity, Natural Compounds, Preservatives, Foodborne Diseases, Encapsulation

Resumo

Essential oils are volatile aromatic liquids derived from the secondary metabolism of plants, consisting of a complex mixture of different active compounds. Several medicinal plants are sources for the extraction of essential oils, being recognized as safe (GRAS) by the FDA (Food and Drug administration). The use of essential oils as possible food preservatives has been gaining ground in research due to their antioxidant and antibacterial activities, important characteristics in food preservation and also to the population's interest in consuming healthier products. Essential oils are a promising alternative for the food industry, as they act to control pathogenic and deteriorating bacteria. Compared to synthetic chemical preservatives, essential oils are generally safer, but have low stability, so encapsulation is a way to protect them from adversities. This review aims to demonstrate the effectiveness, stability and safety of essential oils and their use in food matrices.

Biografia do Autor

Suelen Pereira Ruiz, Universidade Paranaense

Docente do Programa de Pós-Graduação em Biotecnologia Aplicada à Agricultura da Universidade

Paranaense UNIPAR – Umuarama

Referências

ÁLVAREZ-MARTINEZ, F.J. et al. Antibacterial plant compounds, extracts and essen-tial oils: An updated review on their effects and putative mechanisms of action. Phyto-medicine. v. 90, set. 2021. https://doi.org/10.1016/j.phymed.2021.153626

ANVISA. RDC Nº 725, DE 1° julho de 2022. Dispõe sobre os aditivos alimentares aromatizantes. Disponível em: https://www.in.gov.br/en/web/dou/-/resolucao-rdc-n-725-de-1-de-julho-de-2022-413249198, acesso em: 18 jun. 2023.

BENSID, A. et al. Antioxidant and antimicrobial preservatives: Properties, mechanism of action and applications in food – a review. Critical Reviews in Food Science Nutri-tion. v. 62, n. 11, p. 2985- 3001, dez. 2020. https://doi.org/10.1080/10408398.2020.1862046

BHALLA, T.C., SHEETAL, M.S. 2019. Chapter 12 - International Laws and Food-Borne Illness. In: Food Safety and Human Health. p. 319-371, 2019. https://doi.org/10.1016/B978-0-12-816333-7.00012-6

BOUKHATEM, M.N. et al. Eucalyptus globulus Essential Oil as a Natural Food Pre-servative: Antioxidant, Antibacterial and Antifungal Properties In Vitro and in a Real Food Matrix (Orangina Fruit Juice)" Applied Sciences. v.10, n. 16, ago. 2020. https://doi.org/10.3390/app10165581

CAMPOS, A. C. L. P. et al. Antimicrobial effect of Origanum vulgare (L.) essential oil as an alternative for conventional additives in the Minas cheese manufacture. LWT. v. 157, mar. 2022. https://doi.org/10.1016/j.lwt.2021.113063

COHEN, S. M. et al. FEMA GRAS assessment of natural flavor complexes: Citrus-derived flavoring ingredients. Food and Chemical Toxicology. v. 124, p. 192-218, fev. 2019. https://doi.org/10.1016/j.fct.2018.11.052

COHEN, S. M. et al. FEMA GRAS assessment of natural flavor complexes: Origanum oil, thyme oil and related phenol derivative-containing flavoring ingredients. Food and Chemical Toxicology. v.155, set. 2021. https://doi.org/10.1016/j.fct.2021.112378

COHEN, S. M. et al. Updated procedure for the safety evaluation of natural flavor complexes used as ingredients in food. Food and Chemical Toxicology. v.113, p.171-178, mar. 2018. https://doi.org/10.1016/j.fct.2018.01.021

COSTA, M. L. N., GONCALVES, D. S. F., MACHADO, J. C. 2020. Controle de Fu-sarium verticillioides em sementes de milho com o óleo essencial de gengibre. Summa Phytopathologica. v. 46, n.3, p.250–254, set-dez. 2022. https://doi.org/10.1590/0100-5405/233888

DGCCRF 2019. Huiles Essentielles. Recommandations sanitaires pour l'emploi d'huiles essentielles dans les compléments alimentaires (em francês). Disponível em https://www.economie.gouv.fr/files/files/directions_services/dgccrf/securite/produits_alimentaires/Complement_alimentaire/CA_RS_HE_janvier2019.pdf. Acesso em 20 junho de 2023.

DHIFI, W. B. S. et al. Essential Oils' Chemical Characterization and Investigation of Some Biological Activities: A Critical Review. Medicines. v.3, n. 4, set. 2016. https://doi.org/10.3390/medicines3040025

DURMUS, M. The effects of nanoemulsions based on citrus essential oils (orange, mandarin, grapefruit, and lemon) on the shelf life of rainbow trout (Oncorhynchus mykiss) fillets at 4 ± 2°C. Journal of food safety. v. 40, n.1, fev. 2020.

EFSA 2012. Scientific report of EFSA. Compendium of botanicals reported to contain naturally occuring substances of possible concern for human health when used in food and food supplements. Disponível em: https://efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/j.efsa.2012.2663. Acesso em: 20 julho 2023.

EGHBAL, N., VITON, C., GHARSALLAOUI, A. 2022. Nano and microencapsula-tion of bacteriocins for food applications: A review. Food Bioscience. v.50, dez. 2022. https://doi.org/10.1016/j.fbio.2022.102173

FALLEH, H. et al. Essential oils: A promising eco-friendly food preservative. Food Chemistry. v. 330, nov. 2020. https://doi.org/10.1016/j.foodchem.2020.127268

FAO (Food and Agriculture Organization). Food safety, everyone's business. A Guide to World Food Safety Day 07/06/2019. Disponível em: https://www.paho.org/hq/index.php?option=com_docman&view=download&slug=world- food safety-day-2019-guide&Itemid=270&lang=en. Acesso em: 10 julho 2023.

FDA (Food and Drug Administration) (2016). Code of federal regulations (CFR). Title 21. Substances generally recognized as safe (GRAS) subpart §182.20 Disponível em: https://www.fda.gov/food/food-additives-petitions/food-additive-status-list. Aces-so em: 20 julho 2023.

FREDERICO, C. et al. Antibacterial potential of essential oils from medicinal plants for food preservation: a review. Medical Plant Communications. v.4, n.1, p.14-22, maio 2021. https://doi.org/10.37360/mpc.21.4.1.02

GIRARDI, S. N. et al. 2017. Microencapsulation of Lippia turbinata essential oil and its impact on peanut seed quality preservation. International Biodeterioration & Biodeg-radation. v.116, p. 227-233, jan. 2017. https://doi.org/10.1016/j.ibiod.2016.11.003

GOTTARDO, F.M. et al. Microencapsulated oregano and cinnamon essential oils as a natural alternative to reduce Listeria monocytogenes in Italian salami. Food Bioscience. v.50, Part B, dez. 2022. https://doi.org/10.1016/j.fbio.2022.102146

https://doi.org/10.1111/jfpp.14783

https://doi.org/10.1111/jfs.12718

IOFI- International Organization of the Flavor Industry. Code of practice- IOFI 2010. Disponível em: http://www.abifra.org.br/base_iofi.pdf. Acesso em: 28 junho 2023.

ISO 9235:2021. Aromatic natural raw materials – Vocabulary. International Organi-zation for Standardization: Genebra, 2021. Disponível em: https://www.iso.org/obp/ui/es/#iso:std:iso:9235:ed-3:v1:e. Acesso em: 28 junho 2023.

JACKSON-DAVIS, A. et al. A Review of Regulatory Standards and Advances in Es-sential Oils as Antimicrobials in Foods. Journal of Food Protection. v. 86, n. 2, fev. 2023. https://doi.org/10.1016/j.jfp.2022.100025

JEMAA, M. B. et al. Quality preservation of deliberately contaminated milk using thyme free and nanoemulsified essential oils. Food Chemistry. v.217, p.726-734, fev. 2017. https://doi.org/10.1016/j.foodchem.2016.09.030

KYUNGMI, M., EBELER, E.S. Flavonoid effects on DNA oxidation at low concen-trations relevant to physiological levels. Food and Chemical Toxicology. v. 46, n. 1, p. 96-104, jan. 2022. https://doi.org/10.1016/j.fct.2007.07.002

LIANG, J., et al. Essential oils: Chemical constituents, potential neuropharmacological effects and aromatherapy - A review. Pharmacological Research - Modern Chinese Medicine. v.6, mar. 2023. https://doi.org/10.1016/j.prmcm.2022.100210

MARTINS, P.C. et al. Oregano essential oil addition in rice starch films and its effects on the chilled fish storage. Journal of Food Science and Technology. v.58, p.1562–1573, ago. 2020. https://doi.org/10.1007/s13197-020-04668-z

MARUYAMA, S., STRELETSKAYA, N. A., LIM, J. Clean label: Why this ingredient but not that one?. Food Quality and Preference. v. 87, jan. 2021. https://doi.org/10.1016/j.foodqual.2020.104062

MASYITA, A. et al. Terpenes and terpenoids as main bioactive compounds of essential oils, their roles in human health and potential application as natural food preservatives. Food Chemistry X. v. 13, jan. 2022. 10.1016/j.fochx.2022.100217

MELO, A. B. et al. 2020. Microencapsulated lemongrass (Cymbopogon flexuosus) es-sential oil: A new source of natural additive applied to Coalho cheese. Journal of Food Processing and Preservation. v. 44, n.10, jun. 2020.

MORAIS, L. A.S. Influência dos fatores abióticos na composição química dos óleos essenciais. Horticultura Brasileira. v. 27, n. 2, p. 4050-4063, ago. 2009. http://www.alice.cnptia.embrapa.br/alice/handle/doc/577686.

NANDHAVATHY, G. et al. Determination of antifungal activities of essential oils in-corporated-pomegranate peel fibers reinforced-polyvinyl alcohol biocomposite film against mango postharvest pathogens. Materials Today: Proceedings. v.38, n. 2, p.923-927, 2021. https://doi.org/10.1016/j.matpr.2020.05.384

NELLURI, D., THOTA, N. S. Challenges in Emerging Food-Borne Diseases. Food Safety and Preservation. Cap. 9, p. 231-268, 2018. https://doi.org/10.1016/B978-0-12-814956-0.00009-3

OPAS (Organização Pan-Americana da Saúde). PANAFTOSA alerta que doenças transmitidas por alimentos podem ser evitadas com ações preventivas do campo à mesa. 07/06/2022. Disponível em: https://www.paho.org/pt/noticias/7-6-2022-panaftosa-alerta-que-doencas-transmitidas-por-alimentos-podem-ser-evitadas-com. Acesso em: 14 julho 2023.

PERUMAL, A. B. et al. 2022. Application of essential oils in packaging films for the preservation of fruits and vegetables: A review. Food Chemistry. v. 375, maio 2022. https://doi.org/10.1016/j.foodchem.2021.131810

RADUNZ, M. et al. Antimicrobial potential of spray drying encapsulated thyme (Thy-mus vulgaris) essential oil on the conservation of hamburger-like meat products. Inter-national Journal of Food Microbiology. v. 330, out. 2020. https://doi.org/10.1016/j.ijfoodmicro.2020.108696

RAHAL, I. L. et al. Determinação do rendimento do óleo essencial de Chenopodium ambrosioides L. em função da variação sazonal. Arquivos de Ciências da Saúde da UNIPAR. Umuarama. v. 26, n. 3, p. 1099-1110, set./dez. 2022. https://doi.org/10.25110/arqsaude.v26i3.2022.8994

REIS, D. R. et al. Encapsulated essential oils: A perspective in food preservation. Fu-ture Foods. v. 5, jun. 2022. https://doi.org/10.1016/j.fufo.2022.100126

RODRIGUEZ-GARCIA, I. et al. Oregano Essential Oil as an Antimicrobial and Anti-oxidant Additive in Food Products. Critical Reviews in Food Science Nutrition. v.26, n. 56, p .1717-2177, jul. 2026. doi: 10.1080/10408398.2013.800832.

ROSA, C. G. et al. Application in situ of zein nanocapsules loaded with Origanum vul-gare Linneus and Thymus vulgaris as a preservative in bread. Food Hydrocolloids. v.99, fev. 2020. https://doi.org/10.1016/j.foodhyd.2019.105339

SANTOS, P.S., LOURIVAL, N.B.S. Consumo de compostos químicos oriundos de embutidos e sua correlação com o desenvolvimento do câncer: uma revisão. Revista Terra & Cultura: Cadernos de Ensino e Pesquisa. v. 34, n. 67, p. 73-83, jul-dez. 2018. Disponível em: http://periodicos.unifil.br/index.php/Revistateste/article/view/970. Acesso em: 20 julho 2023.

SHARIF, M. K. et al. Chapter 15 - Foodborne Illness: Threats and Control. In: Food-borne Diseases. Academic Press. p. 501-523, 2018. https://doi.org/10.1016/B978-0-12-811444-5.00015-4

SILVA, F.T. et al. Action of ginger essential oil (Zingiber officinale) encapsulated in proteins ultrafine fibers on the antimicrobial control in situ. International Journal of Biological Macromolecules. v.118, p. 107-115, out. 2018. https://doi.org/10.1016/j.ijbiomac.2018.06.079

SMITH, S.M. et al. A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils. Food and Chemical Toxicology. v. 43, n.3, p. 345-363, mar. 2005. https://doi.org/10.1016/j.fct.2004.11.007

ŠOJIC, B. et al. The effect of essential oil and extract from sage (Salvia officinalis L.) herbal dust (food industry by-product) on the oxidative and microbiological stability of fresh pork sausages. LWT. v. 89, p. 749-755, mar. 2018. https://doi.org/10.1016/j.lwt.2017.11.055

TAMBURLIN, I. S. et al. Toxicological safety assessment of essential oils used as food supplements to establish safe oral recommended doses. Food and Chemical Toxicolo-gy. v. 157, nov. 2021. https://doi.org/10.1016/j.fct.2021.112603

ÜNUVAR, S. Chapter 1 - Microbial Foodborne Diseases. In: Foodborne Diseases. Ac-ademic Press. Pages 1-31, 2018. https://doi.org/10.1016/B978-0-12-811444-5.00001-4

VAFANIA, B. et al. Nanoencapsulation of thyme essential oil in chitosan-gelatin nano-fibers by nozzle-less electrospinning and their application to reduce nitrite in sausages. Food and Bioproducts Processing. v. 116, p. 240-248, jul. 2019. https://doi.org/10.1016/j.fbp.2019.06.001

WHO - World Health Organization. Foodborne disease burden epidemiology reference group 2007- 2015. Who estimates of the global burden of foodborne diseases. 2015. Disponível em: https://apps.who.int/iris/bitstream/handle/10665/199350/9789241565165_eng.pdf?sequence=. Acesso em: 10 agosto 2023.

ZHU, Y. et al. Encapsulation strategies to enhance the antibacterial properties of essen-tial oils in food system. Food Control. v.123, maio, 2021. https://doi.org/10.1016/j.foodcont.2020.107856

Downloads

Publicado

23-10-2023

Como Citar

FREDERICO, Camila; FRANCISCATO, Lidaiane Mariáh Silva dos Santos; PEREIRA RUIZ, Suelen. ESSENTIAL OILS AS NATURAL FOOD ADDITIVES: STABILITY AND SAFETY. Arquivos de Ciências da Saúde da UNIPAR, [S. l.], v. 27, n. 10, p. 5739–5755, 2023. DOI: 10.25110/arqsaude.v27i10.2023-018. Disponível em: https://revistas.unipar.br/index.php/saude/article/view/10757. Acesso em: 29 out. 2024.

Edição

v. 27 n. 10 (2023)

Seção

Artigos

Licença

Copyright (c) 2023 Arquivos de Ciências da Saúde da UNIPAR

Creative Commons License
Este trabalho está licenciado sob uma licença Creative Commons Attribution 4.0 International License.

Os Direitos Autorais para artigos publicados são de direito da revista. Em virtude da aparecerem nesta revista de acesso público, os artigos são de uso gratuito, com Creative Commons Attribution 4.0 International License.

A revista se reserva o direito de efetuar, nos originais, alterações de ordem normativa, ortográfica e gramatical, com vistas a manter o padrão culto da língua e a credibilidade do veículo. Respeitará, no entanto, o estilo de escrever dos autores.

Alterações, correções ou sugestões de ordem conceitual serão encaminhadas aos autores, quando necessário. Nesses casos, os artigos, depois de adequados, deverão ser submetidos a nova apreciação.

As opiniões emitidas pelos autores dos artigos são de sua exclusiva responsabilidade.