INDUSTRIE ALIMENTARI Vol. 58 - MARCH 2019
CONTENTS
3 - Antifungal activity of essential oils on yeast isolates from filling creams
R. Sabbatini - V. Milanović - C. Garofalo - A. Roncolini - - L. Aquilanti - F. Clementi - C. Concettoni - L. Belleggia - - M. Mozzon - R. Foligni - A. Osimani
Yeasts can be responsible for the alteration of a wide range of foods due to their physiological and metabolic characteristics. In recent times, the demand for products without traditional preservatives has increased, thus leading to difficulties in guaranteeing the necessary microbiological stability. In this study the effectiveness of essential oils of lime, ginger, lemongrass, mandarin, cinnamon, orange and lemon on 21 cultures of Zygosaccharomyces bailii isolated from filling creams was evaluated. The results showed a significantly greater effectiveness of the essential oil of cinnamon. Although significantly less effective than cinnamon oil, citronella essential oil has also shown good activity. It is noteworthy that 100% of the isolates have shown not susceptibility to both the essential oils of ginger and mandarin. Although the results are encouraging, the sensory impact that could limit the applicability of tested oils in the food field remains to be verified.
DEPARTMENTS
10 - CONFERENCE
14 - EXHIBITION (PROSWEETS)
28 - MACHINES
34 - AUTOMATION
40 - ANALYSIS
42 - PACKAGING
46 - PRODUCTS
50 - ENERGY & SUSTAINABILITY
62 - SAFETY FOOD
64 - APPLIED RESEARCH
68 - MARKETING
76 - LAWS
78 - NEWS
82 - AGENDA
88 - BOOKS
90 - AITA
96 - COMPANIES’ ADDRESS
