Desempeño antifúngico de los aceites esenciales en la panificación por evaluación in situ, in vitro y de embalaje activo: una revisión
DOI:
https://doi.org/10.33448/rsd-v11i6.28547Palabras clave:
Antimicrobianos naturales; Embalajes activos; Etiqueta limpia; Metabolitos de origen vegetal; Mohos; Tecnologías de conservación.Resumen
Debido a sus propiedades antifúngicas, la aplicación de aceites esenciales en pan ha atraído interés comercial debido a su alta perecedera. Su vida útil limitada se debe a su alta actividad de agua y depende de buenas prácticas de fabricación y métodos adecuados de almacenamiento y distribución. Los principales microorganismos que deterioran el pan son los mohos. Por lo tanto, el presente estudio tuvo como objetivo proporcionar una revisión integradora de la literatura científica relacionada con estudios recientes sobre la aplicación de aceites esenciales para limitar o prevenir el desarrollo de hongos en la panificación. El enfoque incluye el uso de aceites esenciales como aditivo en la formulación del pan a través de la adición en la masa, como protección superficial o en envases activos. Los aceites esenciales están compuestos por sustancias bioactivas con propiedades antifúngicas adecuadas para la conservación del pan. La alta volatilidad, los altos costos y los olores fuertes son características que restringen su aplicabilidad. Por lo tanto, es importante evaluar las dosis, formas de aplicación, diferentes mecanismos de acción antimicrobiana y los efectos de su uso individual o combinado con otras tecnologías de conservación. De esta manera, los aceites esenciales allí pueden inhibir los microorganismos de deterioro mientras mantienen características tecnológicas y sensoriales adecuadas en la panificación.
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