Eeterlike õlide kasutamine toiduainetööstuses
Laen...
Kuupäev
2019
Kättesaadav alates
31.08.2019
Autorid
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Eesti Maaülikool
Abstrakt
Viimastel aastatel on tarbijad üha enam huvitatud toiduainete tootmismeetoditest ja toidus
sisalduvatest komponentidest. Seeläbi on suurenenud nõudlus toiduainetele, mis on
„võimalikult puhtad ehk sünteetiliste lisandite vabad“ ja „looduslikumad“, ent samal ajal
turvalised toiduohutuse vaatepunktist. Eeterlike õlide antimikroobsetest omadustest ollakse
teadlikud juba sajandeid. Kasvava nõudluse tõttu „looduslike toodete“ järele, peetakse
eeterlike õlide kasutamist toiduainete tööstuses üheks võimalikuks sünteetiliste säilitusainete
alternatiiviks.
Käesoleva uurimistöö eesmärk on anda ülevaade eeterlike õlide kasutamisest
toiduainetööstuses ning mujal, vaadelda eeterlike õlide koostist ning kirjeldada eeterlike
õlide taimest ekstraheerimise võimalusi.
Töö sisaldab ka hüpoteetilist katseplaani, mis on üles ehitatud Vrinda Menoni ja Gargi
(2001) läbiviidud katsete põhjal. Katsetes kasutati hakkliha ja nelgi eeterlikku õli. Võrreldi
nelgi eeterliku õli toimet toidupatogeenile Listeria monocytogenes erinevate
kontsentratsioonide (0,5% ja 1%) ja temperatuuride (30oC ja 7 oC) juures. Tulemused
kinnitasid, et nelgi eeterlikul õlil esineb antimikroobne toime L. monocytogenes suhtes.
The main topic in this paper is about essential oils and how they are used in food industry in packaging materials and in food. In recent years, consumers interest in food production methods and in food components, has increased. This interest has created a demand for foods that are considered “clean label,” “natural,” or “all-natural” but also convenient. The antimicrobial properties of essential oils (EOs) have been recognized for centuries and, with growing demand from changes in legislation, consumer trends and increasing isolation of antibiotic resistant pathogens, alternatives to chemical based bactericides need to be found. The anti-listeric activity of clove oil was examined in meat at 30oC and 7 oC. At 0.5% and 1% clove oil concentrations the growth of Listeria monocytogenes was restricted in the meat at both temperatures. The results revealed the potential of clove oil as a natural preservative in meat against Listeria monocytogenes.
The main topic in this paper is about essential oils and how they are used in food industry in packaging materials and in food. In recent years, consumers interest in food production methods and in food components, has increased. This interest has created a demand for foods that are considered “clean label,” “natural,” or “all-natural” but also convenient. The antimicrobial properties of essential oils (EOs) have been recognized for centuries and, with growing demand from changes in legislation, consumer trends and increasing isolation of antibiotic resistant pathogens, alternatives to chemical based bactericides need to be found. The anti-listeric activity of clove oil was examined in meat at 30oC and 7 oC. At 0.5% and 1% clove oil concentrations the growth of Listeria monocytogenes was restricted in the meat at both temperatures. The results revealed the potential of clove oil as a natural preservative in meat against Listeria monocytogenes.
Kirjeldus
Bakalaureusetöö
Toiduainete tehnoloogia õppekaval
Märksõnad
bakalaureusetööd, eeterlikud õlid, ekstraheerimise meetodid, toiduainetetööstus, toiduohutus