Over the centuries humans have used essential oils in the most diverse applications, mainly medicinal, and as sources of bioactive molecules. They have been used in different industrial sectors, such as the pharmaceutical and chemical industries, cosmetics and more recently in the food industry. Due to new research in the field of food science and technology, new sources of bioactive compounds have been described, as they have been shown to be a viable alternative for applications in biofilms, nano emulsions, natural antioxidants, control of microorganisms such as fungi, bacteria and protozoa that can be pathological for human health.
The use of essential oils in food science and technology is relatively new, with few articles and books in circulation covering new approaches. Essential Oils: Applications and Trends in Food Science and Technology provides relevant information on the applications of essential oils in this sector, bringing a reliable synopsis through literature reviews addressing mainly their use and perspectives and contributing in a systematic way to the dissemination of important knowledge on the use of essential oils in the area of food science and technology. This text presents new information on applications of essential oils in food science and covers Amazonian plants which are rich in essential oils plus new and developing sources of volatile and bioactive molecules. The use of essential oils in agriculture is covered in depth plus encapsulated and nano products used as food preservatives. As the first research work focusing exclusively on essential oils and their use in the food sector, this book can be used as a singular source for researchers seeking up-to-date coverage on this subject of emerging importance.
Auflage
Sprache
Verlagsort
Verlagsgruppe
Springer International Publishing
Zielgruppe
Illustrationen
45
13 s/w Abbildungen, 45 farbige Abbildungen
XXI, 450 p. 58 illus., 45 illus. in color.
Maße
Höhe: 241 mm
Breite: 160 mm
Dicke: 31 mm
Gewicht
ISBN-13
978-3-030-99475-4 (9783030994754)
DOI
10.1007/978-3-030-99476-1
Schweitzer Klassifikation
Prof. Dr Mozaniel Santana de Oliveira graduated in chemistry from the Federal University of Pará, as well as studied the master's and Ph.D. in Food Science and Technology at the same university. He has 12 years of professional experience, working from 2010 to 2014 at the Empresa Brasileira de Pesquisa Agropecuária (Embrapa), with the chemistry of natural products, later in 2014 to 2018, in the Postgraduate Program in Food Science and Technology at the University Federal do Pará, specifically with essential oils, and since 2020 he has been a researcher for the Institutional Training Program - PCI, at the institution Museu Paraense Emilio Goeldi, linked to the Ministério da Ciência, Tecnologia e Inovações of Brazil (MCTI), with studies focused on extraction, characterization chemistry and applications of essential oils, in several industrial segments, among them the food industry. Specifically, Dr. Mozaniel de Oliveira has experience in the scientific areas of Engineering, Food Science and Technology, Pharmacology and Drug Discovery, Medicinal Chemistry, Ethnopharmacology and Ethnobotany, Phytochemistry, Methods of Extraction of Bioactive Compounds, Biotechnology of Natural Products, Allelopathy seeking new natural herbicides to control invasive plants. He also has experience in the area of essential oil extraction using supercritical technology and conventional methods. Area of Concentration: Tropical Botany (UFRA/MPEG) since 2020, has supervised and co-supervised masters, and Ph.D. students in several graduate programs. Dr. Oliveira serves as a reviewer for 31 international scientific journals and is the academic editor of the journals Evidence-based Complementary and Alternative Medicine (Impact Factor 2629), Journal of Food Quality (Impact Factor 2.45), Molecules (Impact Factor 4411), and OpenChemistry (Impact Factor: 1554).
Part I.:Essential Oils, General Concepts.- Essential Oils and Their General Aspects, Extractions and Aroma Recovery.- Part II. :Essential Oil, Food System Applications.- Antibacterial Activity of Essential Oil in Food System.- Activity of Essential Oils Against Food Spoilage Fungi.- Combination of Essential Oil and Food Packaging.- Combination of Essential Oil, and Food Additives.- Encapsulation of Essential Oils by Spray-Drying: Antimicrobial Activity, and Applications in Food Preservation.- Safety Assessment of Essential Oil as A Food Ingredient.- Essential Oil: Source of Antioxidants and Role in Food Preservation.- Positive and Negative Impacts of The Use of Essential Oils in Food.- Part III.:Essential Oil, Agricultural System Applications.- Control of Phytopathogens in Agriculture by Essential Oils.- Volatile Allelochemicals.- Phytotoxic Activity of Essential oils.- Part IV. :Essential Oil of Food Antiparasitic.- Antileishmanial Activity of Essential Oils.- Anti-Toxoplasma Effect of Essential Oils Used as Food Ingredient.- Essential Oil Antimalarial Activity.- Part V.:Essential Oil of Food Applications in Degenerative Diseases.- Neuroprotective Activity of the Essential Oils from Food Plants.- An Overview of Essential Oil Anticancer Activity.- Part VI:Essential oil and in silico study.- Molecular Modeling Approaches to Investigate Essential Oils (Volatile Compounds) Interacting with Molecular Targets.
