Avaliação da atividade antifúngica de óleo de Cocos nucifera e possível aplicação em derivados lácteos

Priscila Márcia de Castro  Madureira; Humberto Moreira  Húngaro; Fernanda Maria Pinto Vilela; Italo Tuler Perrone

doi:10.33448/rsd-v11i10.28819

Autores/as

Priscila Márcia de Castro Madureira Universidade Federal de Juiz de Fora https://orcid.org/0000-0003-1712-5347
Humberto Moreira Húngaro Universidade Federal de Juiz de Fora https://orcid.org/0000-0002-8240-2964
Fernanda Maria Pinto Vilela Universidade Federal de Juiz de Fora https://orcid.org/0000-0001-6169-4550
Italo Tuler Perrone Universidade Federal de Juiz de Fora https://orcid.org/0000-0002-3393-4876

DOI:

https://doi.org/10.33448/rsd-v11i10.28819

Palabras clave:

Actividad antifúngica; Aceite de coco; Ácido láurico; Productos lácteos; Contaminación microbiana.

Resumen

El queso y el dulce de leche son productos propensos a la contaminación microbiana, el deterioro genera aspectos sensoriales indeseables haciendo que el producto sea inaceptable para el consumo. En consecuencia, se producen desperdicios de productos y pérdidas económicas, además de causar daños a la salud de los consumidores. Existen varias alternativas para reducir la contaminación microbiana, pero la tendencia actual de consumo de productos naturales ha tendido a introducir estos en lugar de compuestos sintéticos. Uno de los ingredientes que posiblemente puede ser un sustituto de los conservantes químicos es el aceite de coco debido a su composición ácido láurico, una sustancia fungicida. El objetivo de este trabajo fue evaluar su potencial de acción como antifúngico en productos lácteos. Se aplicó el método de difusión en agar y concentración mínima inhibitoria para evaluar la actividad del aceite de coco sobre Penicillium roquefort. Algunos estudios han demostrado la actividad del aceite de coco contra Candida spp., Saprolegnia parasitaria, Colletotrichum gloesporioides y especies de Aspergillus fumigatus. Sin embargo, el aceite de coco no logró inhibir el crecimiento de Penicillium roquefort en las concentraciones que se podrían utilizar en los productos lácteos descritos en el trabajo.

Citas

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Evaluación de la actividad antifúngica del aceite de Cocos nucifera y posible aplicación en derivados lácteos

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