Nα-lauril-l-arginina etil éster monoclorohidrato, um agente antimicrobiano e seu uso: uma revisão
DOI:
https://doi.org/10.33448/rsd-v9i10.8996Palavras-chave:
LAE; Alimentos seguros; Surfactante catiônico; Amplo espectro de ação; GRAS.Resumo
A crescente demanda por alimentos seguros atrelado com o intuito de reduzir o desperdício de alimentos, tendo em vista que grande parte é perdida através da contaminação por microrganismos deteriorantes, faz com que pesquisas sejam realizadas em torno de agentes antimicrobianos, como o LAE (Na-lauril-l-arginina etil éster monoclorohidrato). Este composto apresenta grande potencial antimicrobiano frente à uma gama de microrganismos e, deste modo, sua utilização pode ser de suma importância para a indústria alimentícia na busca de agentes antimicrobianos com amplo espectro de ação. Assim, o objetivo deste artigo é fazer uma revisão sobre as pesquisas envolvendo o LAE, quando estudado in vitro, in vivo e na incorporação em diferentes embalagens com o intuito de ser liberado controladamente para os produtos alimentícios. Concluindo que o mesmo apesar de apresentar forte atividade antimicrobiana, ainda é pouco conhecido além de não ser aceito em todos os países, inclusive Brasil. Tendo maior discernimento deste agente antimicrobiano, mais países poderiam utilizá-lo, auxiliando mundialmente na preservação dos alimentos.
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Copyright (c) 2020 Joyce Fagundes Gomes Motta; Regiane Ribeiro-Santos; Maria Clara Guimarães; Lívia de Aquino Garcia Moura; Letícia Vitorazi; Nathália Ramos de Melo
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