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<resource xmlns:xsi='http://www.w3.org/2001/XMLSchema-instance' xmlns='http://datacite.org/schema/kernel-3' xsi:schemaLocation='http://datacite.org/schema/kernel-3 http://schema.datacite.org/meta/kernel-3/metadata.xsd'>
<identifier identifierType='DOI'>10.52326/jes.utm.2021.28(2).13</identifier>
<creators>
<creator>
<creatorName>Popescu, L.</creatorName>
<affiliation>Universitatea Tehnică a Moldovei, Moldova, Republica</affiliation>
</creator>
</creators>
<titles>
<title xml:lang='en'>Effects of natural bioactive compounds on microbial safety and quality of dairy products</title>
</titles>
<publisher>Instrumentul Bibliometric National</publisher>
<publicationYear>2021</publicationYear>
<relatedIdentifier relatedIdentifierType='ISSN' relationType='IsPartOf'>2587-3474</relatedIdentifier>
<subjects>
<subject>spoilage</subject>
<subject>foodborne pathogen</subject>
<subject>natural antimicrobial</subject>
<subject>Plant Extracts</subject>
<subject>essential oil</subject>
<subject>shelf-life</subject>
<subject>microorganisme de alterare</subject>
<subject>patogene</subject>
<subject>agent antimicrobian natural</subject>
<subject>extracte din plante</subject>
<subject>uleiuri esenţiale</subject>
<subject>perioada de valabilitate</subject>
<subject schemeURI='http://udcdata.info/' subjectScheme='UDC'>637.1/.3.05:[634/635:573.6+665.5]</subject>
</subjects>
<dates>
<date dateType='Issued'>2021-06-15</date>
</dates>
<resourceType resourceTypeGeneral='Text'>Journal article</resourceType>
<descriptions>
<description xml:lang='en' descriptionType='Abstract'><p>Dairy products are susceptible to contamination by foodborne pathogenic and spoilage microorganisms, which can result to a reduced shelf life of products as well as risks to the consumers&rsquo;health. This determines the possible use of preservatives in the manufacturing process of dairy products. Consumers require healthy food, free of synthetic preservatives, looking for natural alternatives to ensure food safety. Just for this reason, natural ingredients are receiving increasing attention as substitutes for synthetic additives. Currently, research is focusing on the identification of natural antimicrobial agents, especially from plants such as fruits, vegetables, herbs and spices, as they contain significant amounts of compounds with antimicrobial activity. In addition, plants contain bioactive compounds, which could provide health benefits in preventing many diseases. This review aims to discuss the impact of natural antimicrobials on foodborne pathogenic and spoilage microorganisms in products, the antimicrobial efficacy of plant extracts and essential oils and the impact of their incorporation on the sensory characteristics of dairy products such as yogurts, cheeses, butter and ghee.</p></description>
<description xml:lang='ro' descriptionType='Abstract'><p>Produsele lactate sunt alimente care pot fi contaminate ușor cu microorganisme patogene și de alterare, ceea ce determină reducerea perioadei de valabilitate a acestor produse, precum și la creșterea riscurilor pentru sănătatea consumatorilor. Aceasta implică utilizarea conservanților &icirc;n procesul de fabricare a produselor lactate. Consumatorii pun accentul pe alimente sănătoase, fără conservanți sintetici, căut&acirc;nd alternative naturale pentru a garanta siguranța produselor. Prin urmare, ingredientele naturale pot fi utilizate ca &icirc;nlocuitori ai aditivilor sintetici. &Icirc;n prezent, cercetările se concentrează pe identificarea agenților antimicrobieni naturali, &icirc;n special din plante, cum ar fi fructele, legumele, ierburile și condimentele, deoarece conțin cantități semnificative de compuși cu activitate antimicrobiană. &Icirc;n plus, plantele conțin compuși bioactivi, care ar putea oferi beneficii pentru sănătate &icirc;n prevenirea mai multor boli. Acest articol prezintă o sinteză cu privire la impactul agenților antimicrobieni naturali asupra microorganismele patogene și de alterare din produse, eficiența antimicrobiană a extractelor de plante și a uleiurilor esențiale, precum și impactul &icirc;ncorporării acestora asupra caracteristicilor senzoriale ale produselor lactate precum iaurturile, br&acirc;nzeturile, unt și unt topit.</p></description>
</descriptions>
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<format>application/pdf</format>
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