Chapters authored
Oregano Essential Oil in Animal Production
There is an increasing interest in the use of natural additives in food production such as the use of phytogenic feed additives especially for use in swine and poultry. Essential oils are a natural alternative that can be used in animal feed due to their potential health benefits, improved performance and meat production. Oregano essential oil minimises meat downgrading due to transport stress or the modification of the ruminal microorganisms. This review suggested a promising development of food natural preservative against spoilage microorganisms in food systems by the use of oregano essential oil. The addition of oregano essential oil is a good way of preserving meat and could replace the synthetic antioxidants. Moreover, oregano oil and modified atmosphere packaging exhibit an additive preservation effect in fresh meat. Oregano essential oil is effective for controlling the growth of microorganisms. However, for meat quality, special attention should be put on the optimal oregano essential oil dose and meat handling to control or improve the physical, chemical and sensory properties of meat.
Part of the book: Active Ingredients from Aromatic and Medicinal Plants
High-Intensity Ultrasound and Its Interaction with Foodstuff and Nanomaterials
In recent decades, food research has focused on hybrid systems, that is, the application of nanomaterials and the so-called emerging technologies, whose objective is to increase the quality of food. Among these technologies that are different from thermal is high intensity ultrasound. This chapter presents and describes the interaction of acoustic waves supported by classical physics and nanomaterials generated by nanotechnology carried out in contemporary physics, all integrated as a multidisciplinary knowledge applied to food. Acoustic waves have a spectrum called ultrasound, with an approximate frequency range between 20 kHz and 1 GHz, and this is divided into low-intensity ultrasound (LIU), whose objective is to characterize materials. On the contrary, high-intensity ultrasound (HIU) has the objective of carrying out destructive tests, modifying the study samples. This happens because the HIU generates a phenomenon called acoustic cavitation, which consists of the generation, growth, and implosion of microbubbles, causing alterations in the near and far acoustic field. The proposed review focuses on the application of high-intensity ultrasound to be used in the food industry. Subsequently, a brief approach is made to nanotechnology and nanomaterials and how they have been incorporated into the food industry.
Part of the book: Trends and Innovations in Food Science