The addition of Syzygium aromaticum essential oil preserves the microbiological and physicochemical quality of the fermented milk beverage during storage
Abstract:The addition of essential oils (EO) as a natural preservative in dairy products and food matrices has been an alternative to synthetic preservatives. Clove EO (Syzygium aromaticum L.) is a potential possibility because it has therapeutic functions, antimicrobial and antioxidant activity, as well as bioactive compounds. In this study, concentrations of S. aromaticum EO were added to a fermented milk drink and the effect on the conservation of the microbiological and physicochemical quality of the product during… Show more
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